by Kristin Holt | May 31, 2022 | Articles
Dandelions were so much more than weeds to our Victorian ancestors. Not only were the tender plants sought for springtime vegetables and salads, but for tea, coffee, wine, beer, and prominent medicinal value. 19th century cook books and newspapers share the Victorian-American viewpoint on the value of dandelions from blossom to root. Recipes for edibles and curatives, advertisements, and more!
by Kristin Holt | Jul 6, 2019 | Articles
July 6th is (United States’) National Fried Chicken Day. A perfect time to acknowledge and celebrate the love of fried chicken throughout the nineteenth century. Not only was this dish well-established in the colonies (17th and 18th centuries), it was a favorite throughout the States as the nation expanded to the California coast. Vintage newspaper clippings detail restaurant menus featuring fried chicken and provide vintage instructions for frying succulent drums, thighs, and breasts. Apparently folks said thank you with a good meal then, the same as they do now.
by Kristin Holt | Aug 6, 2015 | Articles
Frederick Henry Harvey recognized a need along the railway lines–good quality food, comfortable accommodations, and sterling service. He’d worked as a mail clerk on the railroad and discovering the unmet needs of travelers, opened his restaurant business in the 1870’s. By 1883, he replaced male waiters with young ladies whose impeccable appearance and gracious service increased Harvey’s business from local men. Courtships ensued (restricted to the “courting parlor” in the women’s dormitories), marriage occurred–but not until the minimum of one year of service to the company was met. Fred Harvey is credited with much more than quality food and entrepreneurship in the Southwest, he single-handedly brought about the civilizing of the west by importing more “brides” than any other “agency”.