Historic Cookbooks

Lines from historic and vintage cookbooks. Currently tweeting from The Suffrage Cookbook (1915) -

[Historic Cookbooks @HistoricCook]

Thank you for following @HistoricCook; You are seeing English Housewifery Exemplified (1764) http://t.co/lhp0XPUrWo

[Historic Cookbooks @HistoricCook]

beat them with a paste pin, season them with nutmeg, pepper and salt

[Historic Cookbooks @HistoricCook]

Take a fat rump of young beef and cut off the fag end

[Historic Cookbooks @HistoricCook]

take truffles and morels, if you have any mushrooms, with a little claret, and throw in your beef

[Historic Cookbooks @HistoricCook]

A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and cut in long pieces

[Historic Cookbooks @HistoricCook]

let it stew over a slow fire four or five hours, with a bunch of sweet herbs and an onion cut in quarters

[Historic Cookbooks @HistoricCook]

them put the pot into boiling water, and let it boil for four hours; or in a slow oven, and let it stand all night

[Historic Cookbooks @HistoricCook]

Let it boil 'till the barley be soft, then put in a fowl

[Historic Cookbooks @HistoricCook]

boil twelve or fourteen of the smallest craw-fish, and put them whole into the dish

[Historic Cookbooks @HistoricCook]

also put in a little boil'd sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered

[Historic Cookbooks @HistoricCook]

Take a quart of pease, put them into a pot with a gallon of water, two or three large onions, half a dozen anchovies

[Historic Cookbooks @HistoricCook]

To make PEASE SOOP in Lent

[Historic Cookbooks @HistoricCook]

strain all through a cullender, season it to your taste

[Historic Cookbooks @HistoricCook]

beat 'em in a marble mortar to a pulp, and rub them thro' a hair-sieve

[Historic Cookbooks @HistoricCook]

You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease.

[Historic Cookbooks @HistoricCook]

Garnish your dish with creed rice, and red beet-root

[Historic Cookbooks @HistoricCook]

cut white bread in little diamonds, fry them in butter while crisp, and put it into a dish

[Historic Cookbooks @HistoricCook]

if you think the soop not green enough, boil a handful of spinage very tender

[Historic Cookbooks @HistoricCook]

strain them through a hair sieve to take out all the pulp

[Historic Cookbooks @HistoricCook]

take half a peck of the greenest young peas, boil and beat them to a pulp in a marble mortar