Old-Time Remedies: Homegrown Cures of the 19th Century

 

Library of Congress, LC-USZ62-20784

Medicine in the 19th century was evolving, However, there were still a few homegrown cures that people would use to cure their ailments.  Some of them actually worked, and some of them were downright scary!  Here are a couple of go-to treatments for chest colds, congestion, and even muscle aches that were used during this time period.

Mustard Plaster

To make a mustard plaster, you'd mix dry mustard powder with flour and water to create a paste. The paste was then spread on a cloth and applied to the chest or back. The mustard would generate heat and, in theory, help to break up congestion or soothe sore muscles. However, if left on too long, it could cause skin irritation or even burns, so it was a remedy that needed to be used with caution.

Onion Syrup

Another popular remedy was onion syrup for coughs. Mothers would slice onions and layer them with sugar or honey in a jar. After a few hours, the onions would release their juices, creating a syrup that was believed to soothe a sore throat and reduce coughing. It might not have tasted great, but it was a staple in many households.

These remedies reflect the resourcefulness and creativity of 19th-century home medicine!

 

 

Chicken Fricassee - A 19th Century Delight

Chicken Dinner Party

Library of Congress

"Chicken Fricassee" 

Ingredients:

1 whole chicken (about 3-4 pounds), cut into pieces

3 tablespoons butter

2 tablespoons all-purpose flour

1 quart chicken broth

1 onion, chopped

1/2 cup celery, chopped

2 carrots, peeled and sliced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 bay leaf

1/2 cup heavy cream

2 tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Instructions:

Rinse the chicken pieces and pat them dry with paper towels. Season them with salt and pepper.  In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and brown them on all sides. You may need to do this in batches. Once browned, remove the chicken from the pot and set aside. In the same pot, add the chopped onions, celery, and carrots. Cook over medium heat until the onions are translucent, and the vegetables start to soften, about 5-7 minutes.

Sprinkle the flour over the vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, to cook off the raw flour taste. Return the chicken to the pot. Add the chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is tender, about 45 minutes.

Remove the bay leaf. Stir in the heavy cream and lemon juice, and heat through. Adjust seasoning with salt and pepper if necessary.

Garnish with chopped fresh parsley before serving.

Serve this hearty dish with some homemade bread or biscuits to soak up the delicious sauce.