Dining Etiquette Evolves Across 19th Century America
The piece traces how dining at home became a social ritual in 19th century America, with elaborate etiquette rules, table layouts, and increasing occasions for meals. It highlights Beeton and Farmer pushing modesty and frugality, while hostesses balanced sociability with refined manners and evolving utensils.
MENTIONED IN THIS ARTICLE
America
Elizabeth Beeton
Fannie Farmer
Boston Cooking School
Cod Cakes and Dessert Recipes From a Historic Menu
A snippet lists cod cakes made from salted cod potatoes eggs and crackers fried in oil, plus various baked items and desserts. It includes lemon curd tartlets, rye bread dough, a raspberry custard, a lemon butter frosting cake, and an apple pastry, with detailed ingredient amounts and baking times.
Lemon curd tart and muffin batter recipe excerpt
A fragment describes making pastry with flour, salt, shortening, water, and lemon zest, then a batter with egg yolks, milk, sugar, butter, salt, and beaten egg whites. The mixed batter is portioned into muffin pans and baked at 375 degrees for about 30 minutes, served warm with butter and preserves.
Also Mentioned on This Page
CARL
Lapland Biscuits
Jif