How did they cook 100 years ago?

Cooking methods 100 years ago were primarily traditional and varied depending on the region and culture. Here are some common cooking methods used in the early 20th century:

1. Wood-Fired Stoves: Many households relied on wood-fired stoves for cooking. These stoves were fueled by firewood and often had multiple compartments for boiling, baking, and roasting.

2. Cast Iron Cookware: Cast iron pots, pans, and skillets were widely used for their durability and heat retention properties. They were ideal for cooking stews, soups, and fried dishes.

3. Baking Ovens: Ovens were typically heated by wood, coal, or gas. Traditional baking ovens required careful temperature management, and bakers relied on experience and intuition to achieve the desired results.

4. Coal-Fired Ranges: Coal-fired ranges were common in urban areas. They provided a steady heat source for cooking and often included a built-in oven.

5. Open-Hearth Cooking: In rural areas, some families still cooked over an open hearth or fireplace. This method involved hanging pots over the fire or placing them on a tripod.

6. Boiling and Stewing: Boiling and stewing were popular cooking methods due to their ability to tenderize tough cuts of meat and make hearty meals.

7. Frying and Sautéing: Frying and sautéing were used to cook meats, vegetables, and fish quickly over high heat.

8. Bread Making: Many families made their own bread using yeast or sourdough starters. Bread was often baked in wood-fired ovens or in Dutch ovens.

9. Preservation Techniques: Preserving food was essential in the days before refrigeration. Methods such as canning, drying, and pickling were used to extend the shelf life of fruits, vegetables, and meats.

10. Outdoor Cooking: In warmer climates, outdoor cooking methods like grilling and barbecuing were common.

11. Coal or Gas Irons: Irons heated by coal or gas were used to press clothes. These irons required careful handling to prevent burns and fires.

12. Butter Churns: Butter was made at home using butter churns. The process involved vigorously agitating cream until the fat separated from the liquid, resulting in butter.

13. Iceboxes and Root Cellars: Before refrigeration became widespread, iceboxes and root cellars were used to keep perishable foods cool. Iceboxes used ice blocks to maintain a low temperature, while root cellars were underground storage areas that took advantage of the cooler temperatures below ground.

Cooking techniques and methods have certainly evolved over time, influenced by technological advancements and changing lifestyles. However, many traditional cooking methods from 100 years ago are still practiced today and valued for their simplicity and effectiveness.