Apple Leather

Apple Leather

If you have a look at all the recipes in the “Fruit” category on this blog, you’re going to notice that most of my fruit recipes feature apples. I just did the math, and as of today, we’re talking 62.5% of my fruit recipes. Here’s the reason why: when we moved into our current home in Hamilton, we didn’t realize that the giant tree in our backyard was in fact a very prolific old apple tree!

August is my unofficial Apple Month, when I try to keep as many apples out of the compost bin as possible. Do you want cooking apples next summer? Let me know if you do and they are yours! This Apple Leather recipe is from one of the Victorian cookbooks that I turn to again and again, Miss Leslie's Directions for Cookery from 1851.

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Chicken Terrapin

Chicken Terrapin

Chicken Terrapin, from the 1903 Good Housekeeping Everyday Cook Book, is a creamy and decadent casserole dish, perfect for using up leftover chicken. After selecting this recipe, my research began with the question "Why is this dish called Chicken TERRAPIN?" and quickly descended down a rabbit hole. Literally. Before beginning to piece together what I learned about Terrapin recipes, I had pulled my childhood copy of Alice in Wonderland off my bookshelf!

The chicken meat in this recipe is meant to take the place of Terrapin Turtle meat and I'll be delving into how one prepares Terrapin meat, the popularity of Turtle recipes, specialized Turtle Soup Tureens and the replacement of dishes featuring turtle meat with Mock Turtle recipes. I'll also explain the appearance of the Mock Turtle character in Alice in Wonderland, and why he is so melancholy in the story.

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To Fry Fish

To Fry Fish

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.

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