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?

Remember that first time you “helped” in the kitchen? Whether it was Mom, Dad, Grandma—or in my case, my Grandpa—someone took a brave chance and let us get hands-on with cooking. We were instantly transformed into the greatest chef in the world… or at least that’s what my sweet Grandpa told me as he patiently showed me how to fry fish. (I’m sure I was a culinary prodigy at the time—just ask him!)

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.

Continued

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!