List of Articles on TheHistoricFoodie’s Blog

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This photo was taken during my live cooking segment on WGN Chicago.

Copyright.  All content is the property of the author and may not be reproduced without permission of the author.  Thank you.  – Victoria Brady, Thehistoricfoodie

Living the Good Life:  Or, Small Farm Adventures

William Rankin:  Producer of Poultry and Prize Holsteins

James Rankin’s Maplewood Farm

Rouen Ducks:  Their Origins and Qualities

Poultry Parenting

A Little Look at my Garden

Canning for Trying Times

Canning Basics

Genealogy Titles From the Historic Foodie

Chestnut Flour

Where Are We As a Nation?

What Are Your Favorite Heirloom Seeds?

Tea Towel History

Christmas 2013

So Long 2013

Upstairs/Downstairs

Tom and Jerry

America No Longer a Top Ten

A Strange Dinner If Ever There Was One

Franklin and Food

Water Conveyance in the 19th Century
Times Past:  A Rather Nostalgic Look

Potatoes:  A Crop Anyone Can Grow

Say No to GMO’s

A Historic Foodie Designs a Modern Kitchen

Chicken Corn Soup with Pennsylvania Saffron

A Cloth Before

Wardian Cases

Moving On Up

An Abundance of Apples

A Quick Look at Pears

An Improved Rhubarb

Online Nurseries:  How Not to Get Ripped Off

Making a House a Home

Pomegranate:  A Beautiful Show of Color

Food During War Time

Remodeling the Homestead

Orange:  Which Came First – the Fruit or the Color?

Tomato Sauce:  Then and Now

Children and Discipline

Alabama’s First Fruit and Fruit Growers

Product Warning

More on the Indian Peach

Buffalo in Present Day Alabama

Abuse of Public Assistance

Native American Waste of the Buffalo

Buffalo Meat and Preparing It

American Chicken Breeds

Ginger Ale:  Homemade Goodness

More Soda Varieties

More on Ginger Ale

Food Adulterations

Summer Heat

First There Were Figs

Pears:  Preserved for Winter

Driving Hogs

A Little on Other Projects

Bourbon Red Turkeys

Orpingtons:  Dual Purpose Winners

Creators of the Orpingtons:  William Cook and Children

When is Honey Not Honey at All?

Ameracaunas:  Tracking the Path of the Chilean Chicken

Letters from Alabama

Lord Bacon’s Essay on Plantations in the New World

Roastit Bubbly Jock

Fruits and Vegetables:  Pretty Wasn’t Always Better

Gravy Boat or Chamber Pot?

Hannah Glasse:  Stolen Identity During the 18th Century

What Surprises are Lurking in the Milk in Your Fridge?

Witch Hazel:  A True North American Plant

Pemmican:  It Wasn’t Just for Native Americans

Growing My Own

Roselle:  An Almost Forgotten Plant

When it Isn’t a Potato

Pies Aren’t Always Sweet

A Quick Look at Pie Birds

A History of Tame Rabbits

2016 Gardening Plans

Sweet Corn Our Ancestors Would Recognize

American Dominiques As I Know Them

More on the Dominique

In Search of the Shakebag Fowl

More Varieties of Heirloom Corn

Saffron: A Pennsylvania Dutch Essential

Dumplings and Sauerkraut: Food for the Immortals
18th century Cherokee Attire
Early Kitchen Towels
18th Century Clothing
18th Century Aprons
Oysters and the Pennsylvania Dutch
Changes in Cherokee Attire in the 19th Century
The Early Pennsylvania German Home
Indentured or Redemptioner: White Slavery in the Colonies
Pennsylvania Dutch Food and its Family Connection
Mid-18th Century Cherokee Attire
How to Ruin a Perfectly Good Salad
Bread Sticks, Italy’s Gift
Pulled Chicken
Merry-Thought or Wish-bone?
Stew Stove: Forerunner of the Cook stove
Hot and Hot: A Culinary Phrase from Yesteryear
Corn and its Many Uses
Bounty From my Garden
Tea with the Washingtons
The Natural History of Tea: Debunking the Myth of the Tea Brick
Tea Bowls and Saucers
Thinning the Beets
Ladies at Tea: Ft. Toulouse
Eat Your Way to a Manicured Lawn
Edible Flowers
True American Tea
Pickled Beets and Eggs: A Bit of Pennsylvania in Alabama
Recipes for Using Canned Chicken
Butter: Preservation Then and Now
Getting the Most for your Food Dollar
A Chicken in Every Jar
18th Century Baskets: Plain and Fancy
Whittling: Useful Skill or Way to Pass the Time?
Cruisies and Betties: 18th Century Lights
The Tradition of Birthday Cakes & Celebrations
Period Spectacles: The Better to See Those Cookery Books
Lost Recipes: Hickory Nut Custard Cake
Liver and Bacon: Classic Fare for All Times
Obesity in the 19th Century
Weight Loss in 19th Century America
Acorn: The Other Flour
North Carolina Native Foods
Southern Indians: Foods of the Creek Confederacy
Native Harvests
Foods in Early Georgia
The Making of Succotash: New World Beans and Corn
An 18th Century Scottish Kitchen
The Laird’s Table: Scottish Fare for the Upper Class
Drinking Tobacco: Smoking in the 18th Century
Whale Oil Lamps
Emerging From Darkness: 18th Century Lighting
Whieldon Ware for the 18th Century Table
Brawn to Souse
Brawn for Winter Use
Traditional Christmas Fare
Roasted Sparrow Anyone?
Food and Charity
Popularization of the Christmas Tree
Roasted Capon, Start to Finish
The Life and Reign of Innocent XI
A Christmas Tree for a Historic Foodie
The Victualling Trades
The Work of Sewers in the Middle Centuries
Following in Sir John’s Footsteps: Royal Meals
Ft. Toulouse
Whatever Happened to Civility?
A Few Stray Facts About Drink in 18th Century France
Mid-18th Century Foods in France, As Seen by Smollett
James W. Ennis, Company Cook, 14th Alabama Infantry
In and Around Montgomery, Alabama in 1834
Maize and the French in Louisiana
Persimmons and their Uses
Grapes: As Seen by du Pratz
Colonial Pantries: Foods of North Carolina
Scuppernong or Muscadine? You Decide.
Their French and Their Acceptance of the Potato
Irish Potatoes in the 18th Century
Supplying Ft. Toulouse
Vegetables in 18th Century Louisiana
Shad: Then and Now
Dough Kneaders, Mixers, &c.
Oranges in 18th Century Cooking
Oranges: Flavoring Agent & Sweetmeat
Groundhog: It’s What’s for Dinner
Figs in Many Ways
Cabbages
More on Pretzels
Pretzels: From Europe to the New World
FRIED GREEN TOMATOES – The food, not the Movie by the Same Name
Native and Non-Native Foods of the Colonial Southeast
Pleasant Hill, Alabama
Tea History
A Bit on Tea in the 18th Century
Wafers: Not Quite a Waffle
Clean Eggs are Good Eggs
Waffles: A History. Pt. I & II
The Homes of Pleasant Hill, Mississippi Territory
Finding Phillip Henry Goss
Squashes and Native Culture
Winter Squash: A Staple Through the Cold Months
Beating Eggs
Good Water and How to Get It
Mind Your Manners
Fairy Butter
Tamales: “Fresh” from Your Grocer’s Shelves
Tamales: A Historic Look
Native Americans and Their Use of Brass Kettles
Brass Kettles and their Care
Our Delicious 18th Century Christmas Dinner
Roast Goose for Christmas Dinner
Beyond Catfish: Bass Prepared in a Myriad of Ways
Blancmange
Rat Tailed Radish
Christmas Dinner in Days Past
The Evolution of Gingerbread, Pt I & II
Frog Legs
The Roast Beef
Whitewashed Walls in Colonial America
Couere-feu: The Practice of Preserving Fire
Frozen Dinners, Historic Style
Native American Foodways: An Overview
Feeding Washington’s Army
The Chimney-Corner of Yesteryear
Flap-Dragons
Technology Reforms the Restaurant Scene
Drying Vegetables for Winter Use
Dumplings: Southern Comfort Food
Fireplace Cookery: An Odd Incident
Fireless Cookers
Cook in Training
Squash Pudding
Heirloom Tomatoes: What Shall I Plant?
Colonial Fare: A Few Particulars on Catfish
The Lug-Pole and Its Use
Kitchens of the Past
18th Century Kitchen Tools: Salamander
Potatoes: Early Roots & Receipts
Fourth of July in Grandma’s Day
Garden Vegetables: Southern Style
What Was in Grandma’s Pantry?
Blueberry Pie
Custards: A Southern Favorite
Prebaked Pie Crusts in a Period Kitchen
Gooseberry Fool
More on Mustard
Scottish Eggs: A Classic Scottish Dish
Queen Anne’s Pocket Melon: A Treasure Almost Lost
Mustard: Ancient Condiment, Dieter’s Friend
Six Months in a Colonial Kitchen
Potted Meat and Cheese: Early Convenience Foods
Victoria’s Edible Fruitcake: Tweaking a Classic
The Baker’s Art
Holiday Traditions
18th Century Fare
Organ Meats and Making Them Palatable
Road Food
BBQ Slaw
Bread, Real Bread
Chicken Fricassee
Rusks, Early Documentation
Sandwich History: The Original Portable Food
Lemons in 18th Century Cooking
Rice Culture in America
Fishing and Hunting for the Dinner Table
The Housewife’s Idea of Heaven
The Bane of American Homes
The Importance of Breakfast
Edinburgh Eggs
The Meals of Charles Dickens’ Day
GRITS: That Beloved Morsel of Grain
Prize Cake Recipes
Loose Receipts
Cooking Hominy
Economy in the Kitchen
Lost Recipes
Sawmill Gravy
Prohibition Era Frozen Desserts
Herbal Vinegars and their Uses
My Segment on WGN, Channel 9, Chicago
The Amount of Food Consumed by an Average Family
Importance of Corn in the Native Diet
The Strawberry in History
Period Foods Under Disguise
Soup Through the Ages is Released!
New England Colonial Foods
America in 1699: Native Foods

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