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
To Cook Salt Codfish
Ingredients
Instructions
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The fish should be thoroughly washed, and soaked in cold water over night.
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In the morning drain the fish and add fresh water. Turn on your burner to high, until it comes to a boil. As soon as the water comes to the boiling point, reduce to a simmer.
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From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an hour