This photo was taken during my live cooking segment on WGN Chicago.
Copyright. All content on this blog is the property of the author and may not be reproduced without permission of the author. Thank you. – Victoria Brady, Thehistoricfoodie. (thistledewbooks @ yahoo.com) (address separated to avoid SPAM, type all together to send email)
Recipes for Captains of Ships; Dutch Case-Knife Beans; Brady’s Faithful Reproductions; Work-Bags and Their Uses.
Good King Henry: Perennial Green.
The Old Pot Herbs in the Flower Garden
Classic Herbs and Herb Blends
A Dinner of Herbs
Muscovy for the Table
Cheese Straws: A Quick History
Lettuce Through Time
Celery: More than Miropoix.
Spooners and Spoon Holders: Gone the Way of the Dodo Bird.
MUSCOVIES: South American Water Fowl
Scramble or Fry? Oh My!
The Farmstead Kitchen Garden
Cardinals: The South’s Colorful Songster
American Beauty Berry
Croquettes: Tasty Pockets of Goodness
(Vintage) POULTRY WATERERS
Breed for Health as Well as Traits
The Celebrated Bremen Geese of Ten Hills Farm©
Nutrition Through the Years
Estranged Children: New Epidemic or Old Problem?
DRAWING POULTRY
Dry Plucking vs. Scalding Poultry
Green Up Time is Here
Kitchen Styles that Reach Out to Me
The “Other” Meat Enjoyed Abroad
Merry Christmas and God Bless
Pigeons and the Dovecot, Parts I and II
Muscovy
A Very Brief Look at the History of Flowers
Is It a Flower Bed or a Flower Garden?
RADISHES: Spring versus Winter Varieties
SUMAC: Grow Your Own Spice
When Serving Pieces were all the Rage
Thistle Salad Days
A Quick Discourse on Elderberries
Elinore Stewart, Lady Homesteader
What is a Homestead?
Perennial Vegetables: Plant Once, Harvest for Many Seasons
Growing and Using Your Own Bay Leaves
Thinking With Cows: A Shared Post
Marrow Fat
Elderberries: Multipurpose Fruit
Soap Fit for a Queen
Destruction Can Come in Small Packages (Fireants and Hatching Eggs)
Reclaiming Neglected Grape Vines
When is a Bean not a Bean?
Queen Victoria’s Poultry Yard
America’s Greatest Problem: We’ve been off the Farm too Long.
What to do with Loads of Summer Squash
A Look at Various Breads
Got Tomatoes? Make Preserves
Memorial Day Message
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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