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Have you ever wondered how people cooked before the age of supermarkets, processed foods, microwaves, kitchen appliances, refrigerators and electric ovens and stove tops?
Wouldn’t it be fascinating to go back in time and see a kitchen without all the technological gadgets we take for granted today? To see why and how people prepared foods for good health?
Well, other than time travel, I’ve come across the next best thing!
Lori is a collector of antique cookbooks. But she doesn’t just collect them for collecting sake.
She studies them, adapts the terminology and measurements and brings the recipes to life for modern-day kitchens. In the process, you’ll learn all sorts of fascinating tips and tidbits such as:
But the best part is the recipes. Each recipe in her book is adapted from an antique cookbook from her personal collection. She shows you the original recipe and then melds it beautifully to a modern version.
Here’s just a few of the recipes:
I was so fascinated with Lori’s book that I reached out to her and asked permission to share a recipe. She was kind enough to let me pick any one I wanted! It was a tough call choosing from so much mouth-watering, hearty fare but I chose the following one because I think it’s a great example of a common breakfast staple that can actually be healthy if prepared in the right way.
Try this and I guarantee you’ll never use Bisquick ever again!
Spiced Rosewater Pancakes
Lori introduces most recipes with some context to understand them better. She writes, “The flour of these pancakes is soaked overnight in buttermilk to make the nutrients in the grains more absorbable and to make the pancakes lighter in texture. Rosewater was a popular old-fashioned flavoring for baked goods, and the subtle floral hint enhances the flavor of the spices without overwhelming them.”
Ingredients
2 cups buttermilk
2 1/2 cups whole wheat flour
1/2 tsp salt
one egg
3 TBSPs sugar
2 tsps cinnamon
1/2 tsp cloves
1/2 tsp rosewater (or pure vanilla extract)
1/2 tsp baking soda dissolved in one TBSP warm water
Directions
1. The night before you plan to make your pancakes, combine buttermilk and flour in one large mixing bowl, stirring well to combine.
2. Cover the bowl and let the flour soak in the buttermilk overnight.
3. The next morning, add the remaining ingredients except for the egg and baking soda. Stir until combined.
4. Beat egg lightly and add to the bitter, stirring gently.
5. Dissolve baking soda in water and add to the batter, stirring until fully blended.
6. Spoon batter onto hot griddle or cast iron skillet, coated with lard or butter.
Recipe makes about one dozen large pancakes.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
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