Butter & Cream: A Week of Cooking Century-Old Recipes

Butter & Cream: A Week of Cooking Century-Old Recipes

Anjali Prasertong
Jan 19, 2011

Taking literally Michael Pollan's advice to not eat "anything your great-great-grandmother wouldn't recognize as food," The Globe and Mail's Wendy Leung spent a week eating like Canadians a century ago. The good: all her meals were homemade and organic. The bad: she consumed three-quarters of a pound of butter and experienced intense fresh fruit cravings.

So how did people eat 100 years ago?

Pure calorie consumption was the goal of eating before 1912, the year vitamins were discovered and people began eating for nutrients beyond fat. After days of cream-laced oatmeal, mayonnaise-heavy salads and buttery cakes, Leung started daydreaming about apples and cream-free salads.

But there were some perks to her old-fashioned diet, like getting into the habit of cooking breakfast every morning and using only fresh, unprocessed ingredients. Of the meals she cooked, a favorite was Bubble and Squeak, "a classic dish that combines leftover mashed potatoes with boiled greens, fried onions and cold roast beef."

We'll pass on the boiled pork aspic and take seconds of the Bubble and Squeak, please.

Read the article: Heavy on the butter: A Week of Following Century-Old Recipes

Do you have any favorite recipes your great-great-grandmother would have eaten?

Related: Do You Cook from Vintage Recipes?

(Image: Cornell University Library)

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