Cooking terms used in recipes and methods of cooking have changed throughout history. Our American forefathers would marvel at foods heated and/or cooked in a matter of seconds. The term barbequing was still non-existent, but they knew about outdoor cooking and grilling.
One of the first lessons in the cooking course of the Fannie Farmer 1896 Boston Cooking-School Cook Book was “The Making and Care of a Fire“. Many of the American cooking terms, methods, and recipes in this turn of the century standby may seem foreign to present day cooks.
