American Cooking in 1900

Changes in the way we lived and ate at the turn of the last century.

The late 1800's and early 1900's was the start of our modern era known as the Second Industrial Revolution. In the United States and around the world, that meant advances in machinery and industrial labor, the arts, education, and everyday living. How people worked, spent their money, and what they did in the home all began to change. With the ease of inventions such as fountain pens, electricity, Bissell's carpet sweepers, steam and Diesel engines, automobiles, motion pictures, and tea bags, people were able to be more productive in their daily lives.

Growing Pains in America

Americans in 1900 major cities were not that far off the mark from how they are in those same locales today - from bustling shops and thriving businesses, to hotels, eateries, traffic, educational institutions, hospitals, and plenty of entertainment opportunities. Whatdidchange was mainly the population, which back then attributed to an increasingly high risk of bodily injury or death as well as sociological/economical conflicts. From the government standpoint, most bureaus we are familiar with today were established to ensure public safety and industry standards to satisfy regulatory issues. Not only did such measures prevent unnecessary catastrophes, but they also decreased the number of ill-made goods and services available to consumers.

In the Kitchen

Suffice it to say, cooking preparations have also gotten better with time. But as far as the foods served...well, there are certain old-fashioned recipes that still can't be beat by any fancy 21st century ingredients or skill and so they continue to be passed down from generation-to-generation, or within geographical regions - especially in smaller towns and villages.

My historical fiction series, The Ellises, Book 1 A Place to Call Home is set in the year of 1905, in a tiny fictitious town known as Laurel Heights, Pennsylvania - a rural stop along the railroad route to Philadelphia. As such, the community is one that embraces both the expansion of commerce and the rustic appeal of home cooking.

The following are a few of the dishes mentioned, all in keeping with the geographical and cultural tastes of the times:

MRS. BARTON'S 1 JAR PICKLED BEETS

"Don't cut off the roots!" - tip from Arthur's Magazine, circa 1869

NOTE: Canning has long been enjoyed by the home cook as a means of preservation throughout the year, providing families with a wider range of foods and the ability to stretch their budgets.

Ingredients:

• 1 1/2 lbs. beets (for small chunks, use 3 lbs. and double the recipe ingredients)*

• 1/4 cup water

• 1/2 cup sugar

• 1/4 cup vinegar

• 1/2 tsp. salt

• 2-3 cloves

Directions:

1. Wash beets and boil from cold water.

2. Cook until beets are pliable to the touch.

3. Allow beets to cool before removing skin by hand.

4. *Cut beets into desired-sized chunks to fit in 1-2 pint jars Place cloves in jar, followed by beets.

5. Boil water, vinegar, sugar, and salt and then pour over beets.
   

FUNERAL COOKIES FOR RICHARD

Traditionally served at funerals, these cookies also make yummy tea-treats!

NOTE: It's an old practice with variations from baker to baker, but home funerals often included the distribution of funeral cookies to celebrate someone's demise.

Ingredients:

• 1 cup butter

• 3/4 cup sugar

• 1 egg

• 1/2 cup molasses

• 2 1/2 cups flour

• 1 tsp. baking soda

• 2 tsp. ginger

Directions:

1. In a bowl, cream butter & sugar. Add egg & molasses.

2. In second bowl, mix dry ingredients.

3. Combine dry ingredients with wet.

4. Preheat over to 350◦F.

5. Cut dough into circles.

6. Bake 10-12 minutes.

TILLY'S BUTTER CAKE

The quintessential poundcake.

NOTE: Although it has taken many forms worldwide, this basic recipe is easily adaptable to flavor substitutions.

Ingredients:

• 3 cups sifted white or cake flour

• 2 cups butter

• 1 tsp. mace

• 9 eggs

• 1⁄4 tsp. salt

• 2 cups sugar

• 1 tsp. baking powder

• 2 tbs. cognac

Directions:

1. Grease a 10 inch loaf pan & dust with flour.

2. Sift flour, mace, salt & baking powder; set aside.

3. Cream butter, adding sugar until fully combined & smooth. Separate eggs & beat yolks until creamy; stir into butter Stir in flour slowly; mix until fully incorporated.

4. Beat egg whites into stiff peaks; fold with cognac into batter Bake at 350◦F for 35 min; lower to 325◦F for 25 min. more.

BOARDINGHOUSE VEGGIE SOUP

Popular recipe for feeding large groups.

NOTE: Boardinghouse meals were typically first-come, first-serve fare at regimented times to feed the many people who relocated to more urban settings for employment opportunities.

Ingredients:

• 1 1⁄2 lbs. beef bone w/ meat

• 1 1⁄2 lbs. cubed brisket

• 3 celery stalks

• 3 carrots

• 2 onions

• 1 large can tomatoes (1lb. 13 oz.)

• 1⁄2 tsp. basil

• 1⁄2 tsp. thyme

• 1⁄2 tsp. marjoram

• 1⁄2 c. parsley

• 1 1⁄2 tbs. salt

• 1⁄2 tsp. pepper

• 1⁄2 lb. peas

• 3 ears fresh corn

• 1⁄2 lb. Lima beans

Directions:

1. Place bone and brisket in large pot; cover with water.

2. Boil, then add chopped celery, carrots, and onions.

3. Stir in tomatoes and seasonings.

4. Cover; simmer 3 hrs.; add peas, corn, beans; cook 30 min.

LARD BISCUITS BY DORIS

Lard is what makes this recipe so good!

NOTE: Breads of all kinds have always found their way to the table, regardless of culture.

Ingredients:

• 2 cups of white flour

• 4 tsp. of baking powder

• 1/2 tsp. salt

• 3 tbs. lard

• 3/4 cup milk
  

Directions:

1. Preheat over to 450◦F and grease a baking sheet.

2. Mix flour, baking soda, & salt in a bowl.

3. Cut in lard and mix until crumbly.

4. Stir in milk; mix until dough is sticky.

5. Knead dough for 15 seconds; roll onto floured surface.

6. Make dough 1⁄2 inch thick and cut into 2 inch circles.

7. Bake 12 min.

#theellisesseries #aplacetocallhome #historicalfiction #indiebooks #indieauthors #historicalfood #pennsylvania #culture