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The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
3. Tuna Noodle Casserole. Featuring inexpensive and easy-to-find ingredients, tuna noodle casserole rose to fame in the 1950s, but as eating food from a can lost some allure, this became less of a ...
[a] Many recipes state in separate brief sections when a recipe is "seasonable and for how many persons it is "sufficient". Finally, a "note" gives any required advice, such as "When stronger stock is desired, double the quantity of veal, or put in an old fowl." This highly structured presentation was the book's main innovation. [27]
2. Pimento Cheese. Pimento cheese is a Southern specialty, and it makes a great cracker or sandwich spread. Just mix sharp cheddar cheese with jarred pimentos and mayo. Recipe: Homesick Texan ...
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
James Stark was a chemist during the 19th century who experimented with ink recipes for 23 years. He tested 229 recipes for their durability on various kinds of paper to find the most stable iron gall ink recipe. He submitted his findings in 1855 to the Society of Arts in Edinburgh, Scotland. [1] This recipe was the one he personally used.
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls. The custom of afternoon tea served before dinner, with milk and sugar, became well-established in Britain in the early 19th century. A selection of tea sandwiches and biscuits, petit fours, nuts and glazed fruits would be served on ...