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It’s Holiday Season! Finally! Let the holiday baking (and deep-frying at my house) begin! The Paper Lantern Writers–a collective of historical fiction writers–is excited to share HISTORICAL HOLIDAY DESSERT RECIPES, a collection of recipes that our characters might have eaten in the past, as well as recipes that we are baking now. Download HISTORICAL HOLIDAY… Read More

I hope you saw Friday’s PLW post where I shared historic holiday menus and recipes. Not for the first time, I researched and wrote more content than I could include in that post. But in the spirit of holiday giving, today I’m sharing what I couldn’t include. Here goes…   Mrs. Beeton’s Book of Household… Read More

Still looking for the perfect recipe for your Thanksgiving feast? Today on Paper Lantern Writers, I offer some online recipes and menus of the 19th and early 20th centuries that could give your Holiday Season a little more vintage flair.  

Makes about 55 Ping Pong ball-sized crullers. Ingredients 4 cups all purpose flour, sifted 1 tablespoon baking powder 1 tablespoon ground nutmeg 1 ½ teaspoon salt 2 eggs plus 1 extra yoke 1 cup sugar 1 tablespoon vanilla extract ¼ cup melted butter 1 cup milk Vegetable oil for the fryer (about 2 quarts) Bowl… Read More

Since it’s Thanksgiving week, right now I’m thinking about FOOD—smoked turkey, oyster stuffing, and gravy; sweet potatoes and cranberry sauce; and, one of my very favorites, fluffy ambrosia. My food thoughts made me wonder what Fanny Newcomb and her friends (and even her enemies, since Fanny is hunting down the Irish Channel Ripper in 1889… Read More

Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s the 2017 easier-to-follow version: Roast Turkey With Truffles. Dinde Truffle Rotie. 1 Fine Young Hen Turkey. 1 Pound of Lean Ham, Cut into Dice. 2 Pounds of Truffles. 1/4 Nutmeg. 1/4 of a Teaspoonful of Pepper. 1 Bay Leaf, Minced Fine. 1. Clean… Read More

Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Stuffed Tomatoes. Tomates Farcies. 6 Tomatoes. 1 Tablespoonful of Butter. 1 Cup of Wet Bread, Squeezed Thoroughly. Salt, Pepper and Cayenne to Taste. 1 Clove of Garlic (if desired.) 1 Onion. 1/4 Inch of Ham. 1. Wash the tomatoes, selecting… Read More

Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Pineapple Fritters. Beignets d’Ananas. ½ a Pineapple. Fritter Batter. ½ Cup of Sugar. 1 Gill White Wine. 1. Slice the pineapple, and cut the slices in halves. 2. Sprinkle with sugar and White Wine, and let them soak for an… Read More

Just in case you’re still looking for that perfect dish for your Thanksgiving table…this week, I’m going to be posting some of my favorite turn-of-the-century recipes from New Orleans! First up, your appetizer–Cream of Asparagus Soup. Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Cream of Asparagus Soup…. Read More