Historical Interpreter & Artist with passion for the food we used to eat + the history of art, design & health (tweets are my own opinions)
Hamilton, ON, Canada
Joined January 2014
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After over a year, I have FINALLY put up a new food history recipe on my blog: Rhubarb Cups. I made this recipe last summer, but never did anything with my photos & notes...until I was reminded when I saw rhubarb plants growing wild in Banff National Park
juliabaird.com/cloud9cookery…
I'm munching on my first piece of toast with this year's Apple Butter as I type this! Apple Butter is by far my favourite fruit spread, and I love that this 1850s recipe has no added sugar. I make this recipe every year: juliabaird.com/cloud9cookery…
I'm cutting up the first ripe apples from my tree, well supervised, while drinking apple cider
These apples will become apple butter in my slow cooker (my recipe: juliabaird.com/cloud9cookery…), but stay tuned for this year's food history apple recipes
My latest recipe on my food history blog for a simple & quick puff pastry is a keeper. Short or Flaky Pastry from the 1901 classic The Settlement Cook Book is light, flaky and a recipe that I'll be looking up on my own website in the future!
juliabaird.com/cloud9cookery…
How to make a simple Cheese Straw recipe from 1903
Got extra pastry? Love eating cheese & butter? Make yourself some Cheese Straws!
youtube.com/watch?v=E21_XGgz…
Cheese Straws - from the 1903 Good Housekeeping Everyday Cook Book - is my 3-year blogging anniversary recipe! This recipe is simple & delicious and would be a great way to use up extra pastry
juliabaird.com/cloud9cookery…
Adventures in Baker's Ammonia
How to tell if your cookies are done baking with Baker's Ammonia? Just follow your nose!
youtube.com/watch?v=eVPaAkVu…
Cup Cookies - the latest recipe on my food history blog. They're a mild lemon sugar cookie with an almond, sugar & cinnamon topping sprinkled on top. This recipe is from Aunt Babette’s Cook Book from 1889, and the leavening agent is Baker’s Ammonia
juliabaird.com/cloud9cookery…
Fillets of Chickens, with Bechamel-ſauce and Bread-crumbs is up on my blog! We made this 1781 recipe at the last open hearth cooking class I taught at @NellesManor in 2019. I also explain the basics of salamanders & reflector ovens when cooking with fire
juliabaird.com/cloud9cookery…
New on my food history blog: Peppermint Whipped Cream, from the 1927 Electric Refrigerator Recipes and Menus. This book was a resource to help housewives use their GE Monitor Top Refrigerator, so I've thrown in a brief history of the refrigerator as well
juliabaird.com/cloud9cookery…
Marshmallow Mint Sauce is up on my food history blog! This gooey & sweet sauce is delicious served on Chocolate Mousse, which is also on my blog. Also featured is a brief history of the marshmallow & the origins of some popular marshmallow recipes
juliabaird.com/cloud9cookery…
Chocolate Mousse is the latest recipe post on my food history blog - it's from the 1929 Electric Refrigerator Recipes and Menus, promoting the newfangled General Electric refrigerator
This post also features a rant about resized baker's chocolate squares!
juliabaird.com/cloud9cookery…
Plum Pudding, from Seventy-five Receipts for Pastry, Cakes, and Sweetmeats, is the December Dundurn Recipe Challenge! Share a picture of your Plum Pudding with #DundurnRecipeChallenge. More info about the challenge on Dundurn Castle's Instagram & Facebook
facebook.com/dundurncastle.h…
Apple Sauce Cake is up on my food history blog, from the 1946 A Modern Kitchen Guide. It was a promotional item for various businesses in Canada & the US. Mine was distributed by Farmer's Advocate in London, Canada (comment with who sponsored your copy)
juliabaird.com/cloud9cookery…
Make Garlic Sauce with me via video in the historic kitchen. It's the October recipe for the Dundurn Recipe Challenge - if you make this sauce, snap a photo & share it with the hashtag #DundurnRecipeChallenge
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Join me in the historic kitchen for a storytime about the 1826 cookbook The Cook and Housewife's Manual:
facebook.com/160949457921404…
