I'm Prima Diva of the BeauTease Burlesque troupe, Headmistress of the Boston Academy of Burlesque Education, and author of Miss Mina Murray's Little Book of Better Burlesque and Miss Mina Murray's Little Book of Burlesque Costuming, Vol. 1, The Foundations
Chicken Hollandaise is made with cold chicken leftover from Sunday’s dinner.
I haven’t found the recipe yet for Caramel Tapioca Cream. I did find plain Tapioca Cream, which is where the link goes.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Finnan Haddie is cold-smoked haddock. I can get it locally, so maybe I’ll try this recipe.
Fannie Farmer has recipes for Mayonnaise Dressing, but not just Mayonnaise, although Mayonnaise is mentioned in other recipes. I’m unclear if they are two different things or she just uses the two names interchangeably.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
In 1914 May 18 was a Monday. As usual, we’re having the leftovers from Sunday’s roast today.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
No recipe for the Lettuce Chiffonade. A chiffonade is leafy vegetables cut into thin ribbons. I suspect this salad would be dressed with the ubiquitous French Dressing.
For Nut Wafers, I found a recipe for Almond Wafers which says you can substitute other nuts for the almonds, so I guess, go nuts with your favorite.
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
Gem pans are like muffin tins, but shallower. They’re made of cast iron and the compartments have spaces between for more even heat circulation. The design was patented by Nathaniel Waterman of Boston in 1859.
I found my very own gem pan and made Quick Dinner Biscuits!
They really are quick and tasty too.
Notes on substitutions:
If you don’t want to use lard, you can use vegetable shortening. They two fats have a similar consistency and neutral flavor. Butter will add its own distinctive flavor (which may not be a bad thing), and unless it’s been softened, will take longer to work into the dry ingredients, which might change the texture. It will probably change the texture of the biscuits anyway.
If you don’t have pastry flour (or cake flour), use all-purpose, but be aware that the biscuits will not be as tender.
A decent substitute for a gem pan would be a cast-iron skillet. I think cast-iron muffin pans are too deep to bake the same way and an aluminum baking sheet doesn’t hold heat the same way. Perhaps some experimentation is required!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!
365 Kitchen Cabinet 