Rhubarb Cups are a simple, three-ingredient, make-ahead dessert from the 1847 cookbook The Lady’s Receipt Book by Eliza Leslie. Rhubarb Cups would be a perfect dish to add to your recipe rotation if you’ve got a freezer full of stewed rhubarb! I have to admit, they don’t end up being the most visually appealing dessert, but what they lack in aesthetics, they make up for in taste.

The cups themselves are very mild, but this recipe also includes a zippy and flavourful butter, sugar and lemon hard sauce. As an added bonus, in this blog post you’ll find out where you can find rhubarb growing wild in Banff National Park.

It’s been a while since I made Fillets of Chickens, with Bechamel-ſauce and Bread-crumbs at Nelles Manor Museum. I made it twice in the summer of 2019, which was the last time that I was able to teach an open hearth cooking class there. The recipe’s from the 1781 cookbook The Practice of Modern Cookery by George Dalrymple and at this class, we made recipes that would have been popular when the house was newly constructed using fresh garden produce and some newly purchased open hearth cooking implements.

Keep reading after the recipe to learn about some open hearth cookery techniques using a salamander and a couple of different styles of reflector ovens.

Marshmallow Mint Sauce is found in the Ice Cream Sauces chapter of the 1929 cookbook Electric Refrigerator Recipes and Menus, which contained “Recipes prepared especially for the General Electric Refrigerator”.

This minty sauce is a homemade peppermint-flavoured, albeit less fluffy, marshmallow fluff meant to top the Chocolate Mousse recipe from the same cookbook. It has a very sweet and candy-like flavour that I really enjoyed despite not having much of a sweet tooth. Keep scrolling after the recipe to read a brief history of the marshmallow and find out the roots of some common marshmallow recipes.

Welcome to the annual Apple Season here on my blog! From late July to the end of August, we are barraged with apples from the apple tree that hangs over into our back yard, so I usually do a couple of apple recipes this time of the year.

I’ll bet you can guess the ingredients in Boiled Cider Apple Sauce: apples and apple cider. This 1877 recipe from Buckeye Cookery and Practical Housekeeping creates a flavourful apple sauce with no added sugar or spices.

To Fry Fish is found in A Plain Cookery Book for the Working Classes,written by Charles Elmé Francatelli in London in 1852. Fortunately, I had some bacon fat in my fridge, so that's what I used to fry my fish. Let me tell you, fish dredged in flour and fried in bacon fat is scrumptious, and so were the fried onions that we ate on the side. I paired the fish with Sharp Sauce for Broiled Meats from the same cookbook. The main component of this sauce is a variety of pickles and it reminds of relish, albeit without the sweetness. I round out this blog post by delving a little bit into the Fish Slice, a serving utensil for fish.

This tasty green bean salad is found in John Smith's The Principles and Practices of Vegetarian Cookery, published in 1860 in London.

The Salad Sauce that accompanies the green bean salad is made of hard boiled egg yolks, oil, vinegar, mustard and herbs, and would taste amazing on salads of all varieties. Steve said that he didn't hate green beans when eating this salad, which is a glowing review of the Salad Sauce!