- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Thought I would add a glossary. This helps to understand terms used in recipes and in this period.
American reflector: A spitted oven rack on which meat, fowl, fish oe fruit could be roasted before the fire.
Apron: A thick fold of skin.
Arrowroot. A light starch used in puddings, pie fillings, and dessert mixtures. It is made from the rootstock of a tropical plant that was first grown in the West Indies and is now cultivated in nearly all tropical countries.
Ash-pone. A coarse corn bread baked in ashes, made chiefly in the South.
Baking powder. It was introduced in 1856, and combined saleratus (baking soda) and cream of tarter and was a great convenience to housewives.
Balm. Any of the various aromatic plants of the genus Melissa.
American reflector: A spitted oven rack on which meat, fowl, fish oe fruit could be roasted before the fire.
Apron: A thick fold of skin.
Arrowroot. A light starch used in puddings, pie fillings, and dessert mixtures. It is made from the rootstock of a tropical plant that was first grown in the West Indies and is now cultivated in nearly all tropical countries.
Ash-pone. A coarse corn bread baked in ashes, made chiefly in the South.
Baking powder. It was introduced in 1856, and combined saleratus (baking soda) and cream of tarter and was a great convenience to housewives.
Balm. Any of the various aromatic plants of the genus Melissa.