Interested in How meals were prepared A Century Ago?
1908 Living
Remember when “fast food” meant chasing down a chicken in the backyard, and “organic” wasn’t a label but a way of life? Yeah, neither do I. But that’s exactly how people lived over 100 years ago, long before processed foods found their way into every corner of our kitchens. Back then, cooking wasn’t just about feeding the family—it was a hands-on, heart-and-soul affair with real ingredients and a whole lot of cast iron. And guess what? It’s time we bring a little bit of that magic back.
Why Go Back in Time?
Besides the fun of imagining yourself as a kitchen pioneer, getting back to cooking with basic, whole ingredients has a bunch of benefits:
- Healthier: You’re in control of what goes into your food. No unpronounceable chemicals or sneaky sugars here.
- Tastes Better: Fresh ingredients + time + love = incredible flavors. And believe me, your taste buds will thank you.
- Satisfying: There’s something deeply rewarding about making a meal from scratch, just like your ancestors did (minus the wood chopping and coal stoking).
Sourdough Starter
Ah, sourdough starters… They bring back memories of simpler times, when bread-making was a cherished art, passed down through generations. There was something so special about the process of making and keeping a starter, a connection to the past and a way to honor traditions. The bread itself had a unique taste, carrying with it the essence of the land and its people. How I remember the different flavors that would emerge, depending on where the starter came from. Each bite was a journey through time and space, evoking memories of home and family. Oh, how we long for a slice of that crusty, tangy bread again.
Proper Etiquette of 1900
A Little About me
Well, hey there! I’m a proud Southerner who grew up learning how to cook from the best—my Greek grandfather. Yep, you heard that right. The man ran a restaurant, and believe me, when a Greek grandpa owns a restaurant, you don’t just sit around. You learn how to cook! From a young age, I was right there beside him, stirring pots, flipping whatever was in the skillet, and trying not to set anything on fire. And here’s the thing: I’ve always believed that cooking is an art form, but one that doesn’t require a degree from some fancy culinary school. If it’s edible and people want seconds, I’d say mission accomplished.
I’ve also developed a little obsession with cookbooks—but not just any cookbooks. I’m talking about the old ones, dating from 1899 and earlier, when people cooked on cast iron stoves and didn’t have to Google what an air fryer is. These cookbooks are gold! They’re not just recipes; they’re time machines that show you how folks lived and ate back in the day. Turns out, they were making biscuits without a boxed mix and somehow surviving just fine!
For me, cooking is about bringing those old recipes back to life, proving that you don’t need processed shortcuts to make great food. So, if you’re looking for me, I’ll be in the kitchen, making sure my biscuits rise like they did 100 years ago—without a boxed mix in sight!
More Coming Soon
Also, check out these other websites of interest
