– Sugar Was Once a Luxury – In the 1800s, sugar was so expensive that only the wealthy could afford it. Many recipes used honey, molasses, or dried fruit as sweeteners. – Egg Substitutes Were Common – Due to food shortages, housewives used vinegar, baking soda, and even mashed potatoes as egg replacements in baking. – Ketchup Was Originally a Fish Sauce – Before tomatoes were used, early ketchup recipes in the 1700s were made from fermented fish, mushrooms, or walnuts. –
– Pie Crusts Were Not Always Eaten – Early pies, known as "coffyns," had thick, tough crusts meant to preserve food rather than for eating. – Refrigeration Wasn’t Needed – Many old recipes used preservation techniques like fermentation, pickling, and root cellars to keep food fresh for months. – Carrots Were Used as Sweeteners – During wartime sugar rations, carrot-based desserts became popular due to their natural sweetness.
– Cast Iron Was Essential – Before non-stick pans, cast iron skillets were prized for their durability and even cooking, often passed down for generations. – Butter Was Once a Status Symbol – Homemade butter was a luxury, and the richest households had the creamiest, yellowest butter. Some even colored it artificially to show wealth. – Soups Were Thickened with Stale Bread – Before flour-based roux became common, cooks used leftover bread to thicken soups and stews.
– Vinegar in Cakes? – Many old recipes used vinegar to activate baking soda, resulting in soft, fluffy cakes even without eggs. – Meat Wasn’t the Main Dish – Due to expense, meat was often a side or flavor enhancer, while beans, grains, and vegetables took center stage. – Herbs Were Used for More Than Flavor – Spices and herbs in cooking weren’t just for taste; they helped preserve food and had medicinal properties.
– Molasses Was a Household Staple – It was cheaper than sugar and used in everything from baked goods to barbecue sauces. – Soda Wasn’t Just for Drinking – Early cooks used soda (like club soda or baking soda) to make batter crispier and bread fluffier. – Old Recipes Had No Exact Measurements – Instead of teaspoons and cups, recipes called for "a pinch," "a handful," or "until it looks right," relying on intuition and experience.