The Steampunk Empire

The Crossroads of the Aether

Gaslight Gastronomy and Recipe Revels


Gaslight Gastronomy and Recipe Revels

A group for those who like to cook--and EAT! Please share your historical or steampunk-inspired recipes-- cocktail formulas too! Entertaining tips are welcome!

Members: 126
Latest Activity: yesterday

Discussion Forum

SteamPunk Birthday & Wedding Cakes

Started by Captain. Last reply by Captain Aug 16, 2016. 36 Replies

There were just too many good ideas in this forum thread to not crosspost:…Continue

Culinary Research Resources on the Web

Started by Philomena Viola Hrip. Last reply by Captain Apr 26, 2016. 9 Replies

I love old books, I often cannot afford the prices of rare tomes, so I try to find facsimiles available on the web or at local libraries. Here are a few online sources I would like to share and…Continue

Tags: research, victorian, cookbook

Mrs. Beeton's Book of Household Managment

Started by Luveday Tyreman. Last reply by Captain Nov 20, 2014. 5 Replies the introduction:"Comprising Information for theMistress, Housekeeper, Cook, Kitchen-maid, Butler,…Continue

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Comment by Ryan Grimm on December 13, 2015 at 9:03am

Mix the alcohols...set aside.  Put cinnamon stick in to infuse.
Whisk the eggs together, well beaten.  Whisk in the heavy cream, adding slowly to incorporate (make an emulsion).
Whisk in the milk, adding slowly.
Whisk in the nutmeg and sugar.
Warm slowly over low heat, stirring.
Add the alcohol, whisking lightly to prevent the ingredients from separating.

Comment by Captain on December 11, 2015 at 8:07pm

Comment by Captain on November 10, 2015 at 6:32pm

originally posted by Jim Reising:

"Benedictine spread...a cucumber based spread... was invented in Louisville by Jennie Benedict who had a restaurant at the turn of the 20th century. Her establishment was the meeting place for all the society folks in Louisville. She must have been quite a gal, way ahead of her time. She ran her restaurant, wrote a homemakers column in the Courier Journal, and was quite active in aiding orphans and neglected children.
So what does she have to do with steamboats? She was selected to christen the big, fast sidehwheel CITY OF LOUISVILLE when it was launched in 1894. She rode over to Howard's Shipyard on the BOSTONIA, climbed up on the new hull, broke the bottle champagne over the bow and rode the boat down the ways and into the river.
So now if you're ever on JEOPARDY and the final question is "who christened the famous boat CITY OF LOUISVILLE?" You can answer "Jennie Benedict the inventor of Benedictine spread".
(you can tell it's way too hot for me to go out and cut the grass, since I'd rather sit here in the a/c on the ol' lap top and write meaningless trivia on .org.)"

Now the recipe:

Comment by Captain on July 2, 2015 at 12:10pm

Thank you for posting this cornbread recipe.  I am especially glad to see another "all cornmeal" cornbread recipe rather than the half flour ones.  This is one of mine:

I like to fix "healthy" corn bread in a cast iron skillet.  Grease the bottom of your skillet and dust with corn meal since the trick is to remove it cleanly from the skillet.

  • 3/4 cup unsweetened applesauce
  • 3 eggs (free range brown)
  • 1 cup buttermilk (or just low fat milk)
  • 1/2 teaspoon baking soda
  • 2 cups cornmeal (medium-fine)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 400F.  Adjust recipe to make a good batter but get it in the oven soon since the sodas and buttermilk seem to react a little.  Bake about 20 minutes or until golden brown and a knife comes out clean.  Loosen the sides with a butter knife to help the bread come out of the skillet cleanly.  The applesauce keeps it moist without adding oil

By "healthy" this recipe came from an area in the Appalachian mountains where normal cornbread was made with bacon grease and a generous helping of "cracklins" or the little chewy leftovers from rendering pig fat to lard. 

Comment by SouthernGothic on July 2, 2015 at 11:20am

When I was a child, my family gathered for the holidays at my Grandmother's farm.  Of all the food there, everyone remembers her cornbread which she kept the recipe a closely guarded secret.
After she died in 1991, the cornbread was a notable absence so I began to recreate her recipe.
Several attempts later found me closing in on the formula.  I was using the same brand of cornmeal as she did and noticed on the back a recipe for cornbread.

It was hers.

All those years of her refusing to give the recipe to anyone who asked, the whole time she was using the recipe off the back of the Alabama King cornmeal package.
The new packages have replaced bacon grease in the ingredients with the vileness of vegetable oil, but it is the same amount as the original bacon grease version.

The cornbread pan was hers and has the casting date of 1908 stamped on the back.

Comment by Captain on March 17, 2015 at 2:15pm

Anti-aging chocolate from England:  Very modern yet very steamy. 

Comment by Captain on March 8, 2015 at 7:30pm
Comment by Captain on February 25, 2015 at 11:37am

You are correct about molded foods in the middle ages too.  But before packaged gelatin (c. 1845) it had to be cooked down from bones and tendons which was tedious and pricey.  Antique tinned copper mold pans are still fairly cheap and findable for experimental Victorian chefs.

Just an option for the next SP gathering. 

Comment by Ryan Grimm on February 25, 2015 at 5:10am

Not just Victorian....if you watch A MAN FOR ALL SEASONS about Henry the VIII's period, one scene has a molded dish on the table.

Comment by Captain on February 24, 2015 at 4:20pm

A little more on the Victorian rage of molding food:


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