One of the biggest treasures I have found online is from Michigan State University. It’s a site called Feeding America and features over 70 American cookbooks from the late 18th to early 20th century. I really can’t begin to tell you how much computer space I have in old cookbooks. If only I could have physical copies of them ALL.
Here’s one of the first I found (and tried recipes from). Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.
Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.
Here are just some of the recipes, which are fantastic!
Salt Fish Recipes
Salt Fish with Dropped Eggs
Ingredients
Instructions
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Put milk on to boil, keeping half a cupful of it to mix the flour. Whisk in flour with 1/2 cup of milk. Once the milk boils, whisk in flour/milk mixture.
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Add the fish, season with salt and pepper, and cook on medium heat for 10 minutes.
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Heat water in a pot on medium high heat until it boils. Break each egg onto a small plate, then let the egg slide into the water. Poach all six eggs until desired doneness.
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Place the toasted bread on a platter. Pour the fish cream over each slice, then top with a poached egg.
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Garnish the dish with points of toast and parsley.