Welcome to Recipes of Yesteryear.com

Lucille

We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
Edward Lord Lytton

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Next update 12 - 2 - 2013

Putting this web site together has been a labor of love.I remember back to my childhood and how daily life was then. A great many wood stoves were still being used. Ice boxes and ice men were still around. You canned all the food from your garden and fruit trees. The recipes for the family meals have changed so much.To much salt was used in some and most dishes were cooked to long, vegetables in particular. Some of these old recipes are wonderful and update well, so give a few of them a try.

If there is an old family recipe that has bee lost, let me know. Send the name , decade and some of the ingredients, I might have it. If you have some thing you'd like to share, an old wives tale, a remedy, or an old recipe, please join in the fun and send it along via e - mail or to:

Recipes of Yesteryear
904 So. Grant Ave.
Tacoma, WA.
98405

leeann@harbornet.com

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For Geneie & Mary

      
Thanks for looking us up

vitamin d supply

Old Weather Saying:

November.

If there is ice in November that will bear a duck There will be nothing after but sludge and muck

 

Remedies Of Old:
Toothache

At a meeting of the London Medical Society, Dr. Blake, a distinguished practitioner,
said that he was able to cure the most desperate case of toothache, unless the
disease was connected with rheumatism, by the application of the following remedy;
Alum, reduced to an impalpable powder, two drachms, nitrous spirits of ether, seven
drachms. Mix and apply to the tooth. From - 1872


Old Wives Tale
Hair and Heartburn

It is a known fact to all women expecting a child. The amount of hair the baby will have is in direct per portion to the amount of discomfort from heartburn of the expectant mother. If a lot of heartburn is experienced, the baby will no doubt have a full head of hair at birth. Circa 1874.


What do they mean???
Old Sayings

I thought I would start printing these old sayings I've heard all my life. A great many don't make much sense while others make perfect sense. But I need your help. Please send me your favorites, with your help we can continue to enjoy "Yesteryear "

Like a dose of salts thru a widow women

Birds of a feather flock together

That's food that will stick to your ribs

 

Home Economics:
To Prepare a Turkey

Poultry should never be cooked until six or eight hours after it has been killed, but it should be picked and drawn as soon as possible. Plunge it in a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is plucked clean, roll up a piece of white paper, set fire to it and singe off the hairs.The head, neck and feet should be cut off, then " draw " it nicely, being very careful not to break any of the internal organs; remove the crop carefully. Now rinse the inside of the turkey out with several waters, and in the next to the last mix a teaspoonful of baking soda. Now, after washing wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body. Sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with butter, sprinkle over some salt and pepper and roast until the juices run clear when pierced with a fork. Circa - 1865

 

Oven Temperatures - 2000
The recipes on this web site will be old. They will date from 1859 to 1969. You will see how recipes have evolved through the years. The very old recipes will have been cooked on wood stoves that did not have temperature controls, so this chart will be posted to help with those recipes.

250 - 275 -   Very Slow
300 - 325 -   Slow
350 - 375 -   Moderate
400 - 425 -   Quick or Hot
450 - 475 -   Very Hot

Oven Temperature - 1885
The heat should be tested before the cake is put in, which can be done by throwing on the floor of the oven a tablespoonful of new flour. If the flour takes fire, or assumes a dark brown color, the temperature is to high and the oven must be allowed to cool; if the flour remains white after the lapse of a few seconds, the temperature is to low. When the oven is of the proper temperature the flour will slightly brown and look slightly scorched.   Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven while you count twenty, the oven has just the proper temperature and it should be kept at this temperature as long as the pastry is in.


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