acid
What type of acid did they use 100 years ago?
I have a 1908 cookbook my mother gave me. It lists an Acid Phosphate, as a solution of lime, magnesia, potash and iron. It was used for: Indigestion, Dyspepsia, Nervousness, Exhaustion, Headache, Tired Brain, Sleeplessness and a Delicious Drink. Jo Ann Wright nee Rochner
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buckets
When a recipe calls for a bucket of some vegetable, what size buckets were most commonly used?
I have one of the galvanized pails that we used on my grandfathers Hostetter's farm.. He always called it a 5 gal. bucket, but it only hold 10 quarts of liquid. However, when we were picking greenbeans or wax beans, we always filled it over the brim. Franklin Wike
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Citron
What is it?
It is a fruit that grows on a tree with thorns. The peel is sometimes used in cakes for flavor.
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Crisco
When was it first available, and was it liquid or solid?
Crisco was a solid shortening
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Currants
What are they?
They are berries, similar to blue berries, but smaller and not as sweet.
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Dandelion Flowers
Did they just use the flowers, or did they use the entire plant?
The greens, were cooked and eaten, and the flowers were cut off and used for wine. Tom Hart
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dram
How did they measure small amounts, 100 years ago.
no answer yet
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fold
How did they fold one part, into another?
Using a flat spatula, slowly mix one part into the other
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kettle
What was the capacity of a regular cooking big black cooking kettle like the ones used over a fire?
They ranged in size from 3 gal. to 33 gal, depending on what and how much was being made at one time.
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Lard
Does using real lard effect the taste, and is it still available?
no answer yet
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Molasses juice
What is the difference between the juice and regular thick molasses and where can you get it now?
no answer yet
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no eggs to line tin pans
How and why did they line tins with eggs?
no answer yet
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nut meats
What are they?
You crack the hard shell of a nut to open it and use a nut pick to get the "meat" or softer core of the nut, separated from the shell The inner core or meat is the part that is eatable.
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pared pickles
How and why do you pare a pickle?
If the skin is tough, peel it off
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pepper berries
What are pepper berries?
no answer yet
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perlash
What is perlash?
A white granular substance which consists principally of potassium carbonate and has a strong alkaline reaction. Used in making soap.
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pk
What does pk stand for in a recipe?
It is a peck. A peck basket would hold 1/4 bushel.
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put in freezer
When was the first freezer commonly available for home use.
Ice was available in 1908, and so was ice cream. The old ice boxes used real ice to keep things cold, but I am not sure about freezers. Dave Miller
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quinces
What is a quince?
It is a fruit, similar to a yellow apple, but with a bland taste.
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saccakrin
What is the difference between the saccakrin of 100 years ago and what we have today?
no answer yet
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scant spoon
Not quite a spoon full
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Sift Flour
How and why did they sift flour?
Because of how flour was processed in the past, sifting would break up clumps and aerate the flour, leading to a lighter product
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size of bark shell
What is the size of a Bark Shell?
no answer yet
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skim
What did they use to skim something off the top?
My mother used cloth. She would pour the liquid through the cloth, or dip the cloth into the pot to get the thicker ingredient. James Lemmon
My mother also used cloth, but in a different way. She would put spices into a sock, and throw the sock into the pot. Then when she was ready to remove the spices, she would take the entire sock out. Frank Wike
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Snitz
What are Snitz?
Snitz is a PA Dutch word for dried apples. Snits and Kneppe, or apples and dumplings, is a popular PA Dutch treat that brings back fond memories. Frank Wike
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Swansdown Flour
I have an old recipe that calls for Swansdown Flour. When did it first become available?
Since 1894, SwansDown Cake Floue is sifted 27 times, so it is finer than all-purpose flour.
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tumeric
What is tumeric and when did it first become available?
Tumeric is in the Ginger family, and used as a spice.
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Creams
What is the difference between regular cream, sweet cream, sour cream, double cream and cream tarter?
no answer yet
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Milks
What is the difference between Fresh Milk, Sweet Milk, Thick Milk, Sour Milk, and Buttermilk?
After separating the milk, my mother, Maggie May Smith nee Patten, saved the cream for butter and buttermilk. The sweet milk we would drink and the milk that was going sour we made into a product called clabber. Mary Smith
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Slow Oven
What is a slow oven?
These were descriptions used prior to thermostats. The way to determine the temperature is if the hand can be held in oven 60 seconds
200-300 degrees
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Moderate Oven
What is a Moderate oven?
Hand can be held in oven 45 seconds
325-375 degrees
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Hot Oven
What is a hot oven?
Hand can be held in oven 35 seconds
400-450 degrees
U S Legacies Magazine 2002
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