Antique Recipes

Marion Harland’s Stewed Eels Recipe

Marion Harland’s Stewed Eels Recipe:  Here’s one antique recipe from Marion Harland’s Breakfast, Luncheon and Tea, 1875, for Stewed Eels.   Of course we have the cookbook. You can see it here:

Breakfast, Luncheon and Tea:  Breakfast, Luncheon and Tea, by Marion Harland.  Part of the “Common Sense in the Household” Series.  First published in 1875, this copy is from the 1886 printing.  Published by Charles Scribner’s Sons, New York.  Hard cover.  459 pages plus advertisements.  Cover is shot, being held to the book with clear librarian’s tape. The pages are all here, uniformly tanned.   The binding is firm.  I don’t think this copy was really used, it just got a century’s worth of wear on the cover.

This cookbook is Marion Harland at her eccentric, eclectic best.  There’s a short novel at the end of the cookbook, called “Practical — or Utopian?”  There’s a short essay on “Tea” (which we would call dinner or supper) that seems to be fictional.  Ther’s a chapter called “The Scrap-Bag” where recipes for Strawberry Shortcake and Welsh Rarebit are published side-by-side with instructions for cleaning marble.  A short story called “Haste or Waste” is sandwiched between the chapter on Kidneys and the chapter on Meats.

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