Showing posts with label 1830s. Show all posts

Raspberry Tart (1831) ★★★★

Hi everyone!
I've been super busy with school lately, as I'm taking a 120% course load this semester! Crazy, right?!
The good news is that I am done mid-April, so hopefully then I can give this blog a little more attention.
(The bad news is that I have about 3 essays due before then that I haven't even started yet! Shhh!)

Anyway, for one of my courses I've been designing a website, called Early Canadian Cookbooks Online. It's basically an online bibliography for Canadian cookbooks, 1825 - 1875. I've also got links up so that people can read the digitized copies online. As part of the project, I decided it would be a great idea to set up a blog with a similar premise to this one. So as an example post, I made a raspberry tart from the 1831 cookbook, The Cook Not Mad. You can check it out over at ECCO!
(As a side note, if you visit my website, please note that it is still under construction in a lot of places!)

(Click this delicious looking tart to see the post!)
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Black Butter (1839) ★★★★★

I picked this recipe because I was really intrigued by the name. The recipe claims that it is healthier than salt butter....but I'm not really sure how sugary fruit is any better than salty butter...? Anyway, this is a great 2-ingredient recipe for some quick jam. I bet this would even be great used as a sauce on pancakes or ice cream or as the filling for a cake.


Original Recipe:

The Verdict:
I used cherries and I really liked this! It was sooo yummy. Little Y liked it too :)
The only thing is that I overcooked it a little too much, so it was very thick and a bit tough to spread. It didn't effect the taste at all though. Also, I added a tiny bit of water, because the cherries weren't super juicy. Other fruits like berries might not need the extra water, especially if they're from frozen.

Modernized Recipe:
(Adapted from The Good Housekeeper)

1 pound BERRIES, CURRANTS, or CHERRIES
1/2 pound SUGAR

1. Wash and pit fruit, if needed. Mix sugar and fruit in a medium saucepan. Add a small amount of water if needed, but remember the fruit will emit some juices.
2. Boil fruit until it has reduced to 1/4 the original amount and is thick enough to spread on bread.
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