little house cookbook

  • How to render suet for cooking

    Back when I first started this blog, I learned a few things right away about historical cooking. First, some old recipes are very similar to their modern counterparts (like pie). Second, animal fat is wonderful. From salt pork to lard,… Continue reading

  • Pumpkin pie

    This time of year, Led Zeppelin’s “Ramble On” always seems to be stuck in my head. Yes, I did play it in class because it connected to our Lord of the Rings discussion, but it’s also just so seasonally appropriate.… Continue reading

  • Frontier House (II)

    A few days ago I gave an overview of PBS’ miniseries Frontier House, where three modern families live for five months on Montana homesteads as though it were 1883. Here are just a few things that were fascinating about the… Continue reading

  • Frontier House

    It’s 1883. You’ve arrived in a desolate part of Montana with your family and all your worldly belongings, ready to create a homestead and start your new life as a farmer. You have only the woods and the tools you… Continue reading

  • One year

    Dear blog, You are one year old today. To celebrate, I doctored this photo of a decidedly unhistorical chocolate beet cake. I hope you like it. It’s been quite a year! In one year of blogging, I have… worked with two cookbooks… Continue reading

  • Fried Parsnips

    I have always been wary of parsnips. When I was little, our dinner vegetables tended toward the traditional: peas, green beans, corn, carrots, salad. For a long time I didn’t know what parsnips were. Based on the name I thought… Continue reading

  • Fried Potatoes

    I’m starting to notice something about this project. Are you? There’s not a lot of color in prairie food. It’s mostly shades of brown. Which could go to a gross place, but I’d rather think of it as a commentary… Continue reading

  • Johnny Cake

    Back when I was a youthful graduate student, my roommates and I decided to explore the best of Rhode Island. We made it to the Hope Street farmer’s market and a harvest festival before papers, reading, and student teaching took… Continue reading

  • Stewed Jack Rabbit and Dumplings

    Up to this point, I’ve been playing it safe. The recipes I’ve chosen have at least mildly resembled something I’ve eaten in the past. But that all changes today. That’s right. I cooked a bunny. I understand that this post… Continue reading

  • Apple Turnovers

    These are the two things I’ve learned so far from this project: 1. Pies and pie-like things haven’t changed much since the 19th century.2. Animal fat is sinfully delicious. You already know that I’m a salt pork enthusiast. Having only… Continue reading