Old Fall Recipes

October 9, 2016

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A friend just sent me this wonderful old American cookbook by Miss Leslie – first published in 1854 – and it’s such a wonderful reminder of a simpler time that I’ve spent the past day flipping through the pages.

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Among the receipts for transparent puddings, canvasback ducks, oyster pies and fricasseed sweetbreads, I came upon these seasonal soups. Don’t you wish you had a store room?

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I’ve also been going through old issues of the Los Angeles Times Food section, and came upon this fascinating recipe we published in the fall of 1991.

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it so delicious that we decided to reprint it.

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2 Comments

  • Michele says:
    October 9, 2016 at 2:51 pm

    I want to know the follow up of that recipe. I just put my apple cake in the oven, so I’m with you on the apple season at the Farmer’s Market.

  • Moe says:
    October 10, 2016 at 1:57 pm

    I’m a little fuzzy on this and maybe someone can help me. In Miss Leslie’s cookbook, she uses the word “receipt” in place of “recipe”. Was this a common practice back in the 1800’s? How did they come up with those words?

    And I will be making the apple bake. So simple yet elegant.

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