How would you like eating something they would have made in the 1880s? Well check out these decisions recipes. From turtle soup to animal heads. Would you like a eye ball with your soup?
1. Calf’s Foot Jelly A savory or sweet dish made by boiling calf’s feet to extract gelatin, flavored with lemon and spices.
2. Mock Turtle Soup Using a calf’s head instead of turtle, this dish was a rich broth with organ meats, considered fancy at the time.
3. Jellied Eels. Eels boiled with vinegar and spices, set in their natural gelatin, and served cold—a popular street food.
4. Boiled Sheep’s HeadWhole sheep’s head boiled and served with a sauce made from its brain, showcasing nose-to-tail dining.
These recipes highlight the resourcefulness and culinary creativity of the past, using every part of the animal and available ingredients. Would you try any of these historical dishes? Let me know! 😊 Thanks for the read,
—Jason
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3 responses to “Recipes from the 1880s:”
Not so unusual for us 😱.
Have you ever tried pork trotters? We eat the intestines, the head, tongue 🤫😅… they are all a delicacy. But the cleaning is a loooong process.
Yes we have in the past cooked a pigs head at ate it all.
Not bad you ate that… then I can offer you our local delicacies, not my cooking though 😅…