We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
Join us on our journey of creating 1800 and early 1900 recipes in a modern farmhouse kitchen. And learn to cook out of a cookbook from when my Great Great Grandmother was providing for her family. As we create, know that most recipes do not list out all of the ingredients and at the time, there were no temperature gauges on ovens or stoves.
- 2 5 pound Chickens (cooked – original wanted them boiled and then meat chopped) For us, we baked 6 pounds of chicken breasts
- 1 pint cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 pound butter
- CHICKEN CROQUETTES. Boil two fowls weighing five pounds each till very tender, mince fine, add one-pint cream, half pound butter, salt and pepper to taste; shape oval in a jelly glass or mold. Fry in lard like dough-nuts until brown.—Mrs. E. L. Fay, New York City.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday