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Valentine’s Day is one of my favorite holidays, perhaps because I am quite fond of hearts ❤ ❤ ❤

Here are some of my favorites…

Vintage Valentine’s scattered about in my 1840’s kitchen…

and in the 1790’s kitchen.

hand and heart shall never part…



I wish I could post the aromas swirling through my house today as I baked my annual batch of chocolate bread!  This year I added dried cherries soaked in Kahlua. Dark chocolate, tart cherries, coffee and bread. What could be better??? If you’d like to bake a batch too, just click here to look back at this previous Valentine’s post.

mmm… so good!

Wishing you a very special St. Valentine’s Day




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Two receipts to mark the occasion of George Washington’s 279th birthday.

George and Martha’s Favorite Mince Meat Pie

5 pounds beef, ground

1 pound beef suet, ground

2 pounds raisins

2 pounds currants

1 tablespoon cloves

2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon nutmeg

1/2 tablespoon salt

1/2 tablespoon pepper

4 cups sugar

1 lemon, juice and rind

1/2 poud citron peel

8 cups apples, chopped fine

Cook the ground beef and after it cools, add all of the other ingredients.  Blend thoroughly and  set aside.

Boil in a large saucepan:

1 quart apple cider

1 quart brandy

2 tablespoons butter

Pour over the other ingredients.  When cool, pack in jars, or cover the bowl well and store in a cool dry place.  Allow to stand for at least 24 hours before using to make pies.  Will keep up to 6 months if  canned in sealed canning jars.

Makes 8 – 12 pies.

George Washington had a definite weakness for mince meat pies.  Martha found it well worthwhile to make up a large batch, for if planned wisely, it only had to be undertaken once each winter.  She recommended not eating these pies at night before going to bed, if the eater valued his slumber.

Receipt from The Early American Cookbook Authentic Favorites for the Modern Kitchen by Dr. Kristie Lynn & Robert W. Pelton.

Washington Cake

Beat together 1-1/2 pounds of sugar, and three quarters of a pound of butter; add 4 eggs well beaten, half pint of sour milk, and 1 teaspoon of saleratus*, dissolved in a little hot water.  Stir in gradually 1- 3/4 pounds of flour, 1 wine glassful of wine or brandy, and 1 nutmeg, grated.  Beat all well together.  This will make two round cakes.  It should be baked in a quick oven, and will take from 15 to 30 minutes, according to the thickness of the cakes.

*use baking soda

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