Recipe from 1890s
Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them.
Beat eight eggs very light with two-thirds of a cup of sugar, then mix all together with a quart of rich milk, or part milk and part cream; put the mixture into a saucepan and set it over the fire. Stir it one way until it begins to thicken, but not till it curdles; remove from the fire and when it is cooled put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar and a teaspoonful of lemon extract, spread over the top of the custard. Serve cold.
- Have you heard excessive brain labor causes baldness or the cure for wrinkles is a tepid bath in bran?
- Do you want to know Thomas Jefferson’s recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup?
- Have you ever had ‘blueberry pickles’, ‘batallia pie’ or ‘snow birds’? You will learn all this and more in “Vinegar of the Four Thieves.”
Our ancestors had to be resilient when they faced obstacles in daily life, from dealing with pests, medical emergencies, caring for clothing and cleaning shortcuts. Almost everything they used in daily life was homemade. Some ideas were great but some were very strange.
This book is a collection of household tips, medical cures, clothing care and old recipes from the 1800’s and 1900’s. Many of the tips, such as the household cleaners, cooking tips and ways to control pests, still work and are helpful in today’s ‘green’ environment while others such as ‘how to cure a dog of eating eggs’ will make you laugh. Either way, this book will help you appreciate the difficult life your grandparents endured. With Bonus: First two chapters of novel Ribbon of Love