Old-Fashioned Recipes
Old-fashioned recipes from turn-of-the-century farmhouse kitchens, written out in full. Converted measures, real oven temperatures, the history behind each method, and how long the thing keeps.
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How to Make Candied Orange Peel and Lemon Peel
How to make candied orange peel and lemon peel at home, simmered slow and dried on a rack, the way…
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Old-Fashioned Christmas Fruitcake (Marilla’s Black Fruitcake)
A dark, dense old-fashioned Christmas fruitcake, built six weeks before the day and left alone to improve. Some cakes are…
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Old-Fashioned Baked Egg Custard
Old-fashioned baked egg custard, set slowly in a water bath and dusted with nutmeg. When hens begin laying again in…
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How to Make Butter at Home
How to make butter at home in about ten minutes, from two cups of cream and either a jar or…
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Homemade White Bread
Homemade white bread, from a farmhouse recipe baked once or twice a week for a household that expected it. No…
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Old-Fashioned Tea Biscuits
Old-fashioned tea biscuits, in the oven before the kettle sings, and light rather than heavy. There are few things more…
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Old-Fashioned Buttermilk Pancakes
Old-fashioned buttermilk pancakes, made with what was left in the churn and mixed while the griddle heats. Buttermilk was never…
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Maple Taffy on Snow
Maple taffy on snow, the spring treat that needs two ingredients, one of which is the weather. There is a…
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Homemade Chocolate Caramels (Old-Fashioned Recipe)
Homemade chocolate caramels, cooked to a precise stage and then left alone to set. A chocolate caramel was a small,…
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Old-Fashioned Gingerbread Loaf
An old-fashioned gingerbread loaf, mixed in one bowl and better on the second day than the first. Gingerbread in this…
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Christmas Morning Cinnamon Rolls
Christmas morning cinnamon rolls, mixed the night before so the kitchen smells of them before anyone is awake. An enriched…
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Old-Fashioned Molasses Cookies
Old-fashioned molasses cookies, exactly as a Prince Edward Island farmhouse made them: firm, dark, and baked by the dozen. If…
How to Read an Old Recipe
A gill, a moderate oven, butter the size of an egg. Two printable pages that translate the vague bits, so any old recipe becomes usable. Free, and the link arrives by email straight away.