This recipe is for boiled potatoes. Yes, just regular old boiled potatoes. Which proves that what we in 2020 might find a basic recipe, so simple no one could possibly need instructions, was actually necessary 130 years ago. But even a fundamental recipe like this…

This is one of those “you really needed a recipe for this” recipes which show up in cookbooks occasionally. When I see something like this it’s a reminder that the things we assume are common knowledge aren’t always so common. In 1884, croutons were still…

There is a reason that soup is so early in the lessons that Mary Johnson Bailey Lincoln taught at the Boston Cooking School. It’s easy, cheap & filling. If all you’ve ever had is canned Campbell’s soup, this simple tomato version is the perfect introduction…

Bread is, not surprisingly, the second thing covered in lessons at the Boston Cooking School. If fact, it will be covered more than once. This recipe is pretty standard for the bread baking process, but it’s significantly cheaper than later recipes since it uses only…

We start lessons at the Victorian Cooking School with a questionable sounding “Raw Potato Yeast” recipe but have no fear, this 1880s bread starter is both simple & essential for every Victorian era cook.

The first thing most people think when asked about the Victorian era, is etiquette. While we had conventions and practices of proper eating prior to Victoria’s reign, these were taken to new heights and levels of complexity during the era. Knowledge of these social expectations…

Are you as excited to learn authentic Victorian era recipes as I am?