(no subject)

Okay, I have got blog posts for the twelve days of Christmas lined up with stuff from each month of my new 1835 Godey's! There are only five fashion plates in it, and the descriptions get really sparse by autumn, but the months with plates get those and the others get recipes from the back, which are generally pretty good-looking. I'd love to put a note in about what sort of ratio you use to substitute gelatin for isinglass, if anyone is into Victorian cookery and knows that sort of information.

I'd like to try a couple of them for myself. I'm not sure I've ever done period cooking from original recipes, and it's funny - before I lived by myself and cooked with a certain amount of sophistication on a regular basis, I'd look at these and think how impossible they were ... but with more experience in cooking, I know that a moderate oven is probably 325-350 degrees, weights make more sense for measurement (silly Americans!), and the slight uncertainty of directions like "boil until [thing happens]" seems reasonable.