r/DailyFoods

I stumbled across this book from another post recently that completely changed how I think about food.

We’re so used to fridges, supermarkets, and next day delivery that I honestly never stopped to think about how people actually ate before all that existed. This book is basically a collection of old recipes that were designed to last months or even years without refrigeration. The same kind of food our great grandparents (and great great grandparents) relied on.

What surprised me most wasn’t even the recipes, it was the mindset. Everything was about making food stretch, using what you had, and not relying on systems that could disappear overnight. Reading it made me realize how dependent we are now compared to even a couple generations ago.

I’ve tried a handful of the recipes so far. Some are definitely outside my normal rotation, but a few were genuinely good and oddly satisfying knowing they’d keep without power or fancy storage.

It’s less of a cookbook and more of a little history lesson disguised as one. Made me appreciate how resilient people used to be, especially when it came to food. I wanted to make this post as a bit of a shoutout to the creators for putting it together and the person who shared it here a couple months back (I couldn't find the old post to go back and comment).

Here's the website I bought the cookbook from, it's a pretty niche book so I don't think it's available on any mainstream platforms - survivalsuppers.com

A crunchy baguette filled with crispy pork, layered with pickled carrots, cucumber, and sliced onions. Spread with pate and mayo, then finished with a splash of Maggi seasoning sauce.

Ingredients

• The Meat: Shrimp (peeled/deveined) and smoked sausage (sliced).
• Diced yellow onion, bell peppers, and celery.
• The Rice: 1.5 cups Arborio rice.
• The Seasoning: Old Bay, smoked paprika, garlic & onion powder, thyme, cayenne, black & white pepper, and tomato paste.
• Liquid: 3 cups water + 1 chicken bouillon cube and bay leaves.
• Finish: Green onions and fresh lime juice.

Instructions

1. Shrimp: Toss shrimp with oil and seasonings. Sear in a hot pot for 1-2 mins per side; set aside.
2. Sausage: Brown the sliced sausage for 8-10 mins in the same pot; set aside.
3. Veggies: Sauté your diced vegetables in the leftover oil, scraping up all the browned bits from the bottom.
4. Toast Rice: Add tomato paste and seasonings, then toss in the Arborio rice to toast for 2 mins.
5. Simmer: Return sausage to the pot with water, bouillon, salt, and bay leaves. Bring to a boil, cover, and simmer on low for 15-20 mins.
6. Finish: Fold in the cooked shrimp, green onions, and lime juice. Serve with extra lime wedges!

Easy Crispy Spicy Fried Chicken Burger 🍔🔥

Chicken Marinade

• 4 boneless chicken thighs
• ½ tsp each salt, pepper, garlic powder, paprika
• 1 tsp crushed chillies
• 2–3 tbsp hot sauce (Sriracha or your favourite)
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

Marinate for at least 1 hour, preferably overnight.

Coating

• 1 cup plain flour
• ½ tsp each salt & pepper
• 1 tsp garlic powder
• 1 tsp paprika

Coat chicken well in seasoned flour, pressing firmly for extra crispiness.

Fry
Deep fry at 170–180°C (340–350°F) for 6–7 mins until golden, crispy, and cooked through.

Quick Slaw
Mix shredded cabbage, carrot, onion, mayo, Dijon mustard, lemon juice, salt & pepper.

Toast burger buns with butter, then assemble with mayo, slaw, crispy chicken, and cheese slices.