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Lemonade Preparations for the Sick

Our RetroRecipes for today come from the publication Henley's twentieth century book of recipes, formulas and processes by Hiscox, Gardner D, published in 1909. The Modern, Revised copy of this book is (or soon will be) available for purchase in Google Play (Books) and on Amazon. (Based on the initial recipe, we assume that all the following recipes are measured in "parts," except where denoted as drops, ounces, etc. In some cases where the book does not specify, the reader is left to figure out measurements on his own). Strawberry Lemonade : Citric acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup, 600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic tincture, ad lib. Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops. Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops. Lemonade Lozenges: Tartaric acid, 10; su...

Welcome to Olde Cookery!

On Olde Cookery you will find delicious, entertaining, curious and discussion-worthy recipes, cooking techniques, unusual utensils, handy tips and tricks, and illustrations from more than 270 "cookery" books written between 1750 and 1920. Whether you are bored with modern cuisine, hosting a dinner party or other gathering and want to pleasantly surprise your guests, or simply looking for an interesting read, you are sure to find what you need here. Surprise and delight yourself and your guests with out-of-the ordinary food and drinks. Go "back to the future" to discover dishes you never knew existed, old ways of cooking familiar foods, and the fascinating historical origins of dishes and techniques that many of us now take for granted. Entertain your guests with your new vocabulary of delightful olde cooking terms. Enjoy cookery graphics you won't find on most other food sites...like those in this post. Learn how to carve, serve, slice, garnish, baste and m...

Mrs. Haines 'Hot Breakfast Beverages'

from Mrs. Haines Cookbook, 1915 RECIPE 1. BOILED COFFEE Allow one heaping tablespoon medium ground coffee for each person, then add one more tablespoon "for the pot." For each spoonful of coffee allow one cup cold water. Some persons add a pinch of salt to coffee. Well washed eggshells are used to clear coffee as it cooks. When strict economy of eggs is not needed an egg can be thoroughly stirred up with the dry coffee, after it is measured. Then put this coffee and egg into a granite coffee pot, add the cold water, stir well, and let it come very slowly to boiling point. The slower it is in cooking the better coffee will be. Do not let it cook more than a minute after it boils. Then add a quarter of a cup of cold water to coffee and set it back to let grounds settle for a few minutes. Cold water is heavier than coffee and carries the grounds to the bottom of pot. Sometimes there are grounds in spout of coffee pot, so it is wise to pour out a cup first, then pour it back int...

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