Posts tagged with Recipe of the Month

Miss Parloa was a household name in late 19th century America. As the author of numerous well-known cookbooks, teacher of cooking schools in Boston and New York, and the domestic editor for The Ladies’ Home Journal, Maria Parloa rose far above the obscurity of her origins as an orphan and domestic servant. Her recipe for fried apples is a winner, especially if you can obtain Northern Spy apples!

Popular culture depictions of the “roaring twenties” often focus on speakeasies and illicit cocktail consumption. However, as prohibition (1920-1933) pushed alcoholic beverages into shadowy corners, soft drinks took center stage in cookbooks for home cooks and party hostesses. This month’s recipe comes from Add-a-Leaf Hostess Book (1926) by Betty Beldon, in collaboration with Ida Bailey Allen.

This month's recipe is "the Golden Loaf of South Carolina" from Sarah Tyson Rorer's 1899 _Bread and Bread-making: How to Make Many Varieties Easily and with the Best Results_ Rorer was involved in the Cooking School Movement, which advocated for standard measures and exact directions in recipes. While the recipe below is not as explicit as what a 21st century cookbook reader is used to, it goes into considerable detail compared to the average late-19th c. bread “receipt”

October is the month for apples, and for apple cider. This month's recipe is for a cider cake, a popular pastry found in many of our 19th century cookbooks.