Recipes Of Long Ago
Filled with my personal collection of recipes dating back to the early 18th century and many others. My Great Grandmother inspired me at a young age on the importance of cooking well. I have some of her canning jars, frying pans and a special wooden spoon with a huge wooden bowl. The recipes are listed in alphabetical order for your personal use. If you would like to share a family recipe with Piedmont Trails or you have a question or comment about the recipes listed here, click on the Contact Piedmont Trails link and let us know.
Enjoy Your Journey With Cooking !!
Almond Cake-(1876 Mrs. Washington Fithian (5)
Take one quarter pound sweet almonds and one ounce of bitter almonds (or peach kernels), blanch and pound them one at a time, pouring on them occasionally a few drops of rose water. Grate almonds on a small nutmeg grater. Use three quarters of a pound of butter, one pound of sugar, one pound of flour, the whites of seventeen eggs, mix the butter, sugar and almonds first, then add the flour and eggs, a little at a time.
Apple Brown Betty-(4)
Add 3 cups of bread crumbs and 8 tablespoons of unsalted butter to hot pan. Stir until brown. Mix together in a bowl, 1 cup of brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg and 1/2 teaspoon of salt. Peel and core 5 large tart green apples and cut into 1/4 inch slices. Place in large bowl with 2 tablespoons of lemon juice and 1 cup of apple cider. Place bread crumbs in baking dish, add apples and juice over the crumbs and sprinkle with the sugar mixture. Bake in hot oven for 45 minutes to 1 hour.
Apple Pudding-(1876 Mrs. S. Clay(5)
Two tea cups of apples, stewed and strained. two tea cups of sugar, one tea cup of butter, seven egg yolks. Mix egg whites with half a cup of sugar, beat very light and spread over pudding. Brown slightly
Apple Sweet Pickle-(1876 Mrs. Amanda Clay (5)
Take five pounds of sugar, one quart of vinegar, 1 1/2 ounces of stick cinnamon, 1 1/2 ounces of cloves, one ounce of white mustard, boil together. Pare and quarter eight pounds of apples, put in boiling water, let boil till tender. Then pour the boiling vinegar and spices over the apples.
Applestack Cake-(1872 (4)
Roll our pastry dough and cut into circles the size of a pie pan and place on baking sheets. Bake at 425 degrees until brown. Place cooked layers on plate and spoon cooked apples in between.
2 cups of cornmeal, 1 cup of buttermilk, 3/4 tsp soda, 1/3 cup shortening, 1tsp. salt and enough water to make a thick dough. Build up a hot fire and pull out ashes down to the hearth. Put your dough in the center. Let it set a while and the dough will form a crust. Then cover with ashes and hot embers. Bake 20-30 minutes.
Banana Frosting-(mid 19th century (4)
Peel one banana and mash in a bowl. Add 2 tablespoons of butter and cream together. Add powdered sugar and teaspoon of vanilla. Beat until thick and creamy. This recipe originated from my great great grandmother. My great grandmother later changed it and added cream cheese to the recipe.
Batter Bread-(19th century (4)
1 quart of milk, 1 tablespoon melted butter, 1 pint white corn meal, 1/2 teaspoon salt and 3 eggs. Bring milk to a boil and stir in corn meal slowly. Add 3 beaten egg yolks, butter and salt. Add beaten egg whites and bake until done.
1 pt of cream, 4 eggs, as much flour as will make it stiff, work it together till it is smooth, then bake it in a quick oven.
Blackberry Pie-(1911 (4)
5 tablespoons flour, 1 cup sugar, 6 cups blackberries 2 tablespoons unsalted butter. Prepare pie crust. Blend together flour and sugar. Add berries. Pour into pie shell, dot with butter. Bake at 425 degrees for about 20 minutes. Then reduce heat to 350 and bake for 30 minutes. For a crackle sugar glaze, take 2 tablespoons ice cold water and 1 tablespoon of sugar. Mix together and place on top.
Bread Pudding-(1860 (4)
1 pound of stale bread, boil 1 quart of milk. Pour it over the milk and let it stand and soak for 1 to 2 hours. Beat 4 to 5 eggs and add. Rubbing it over the bread and milk. Add cinnamon and 2 cups of sugar. Add 1/4 pound of butter and bake for 2 hours.
Buttermilk-(early 19th century (4)
After the butter is removed from the churn, what is left is the buttermilk dotted with tiny flecks of butter. This would have been chilled as cold as spring water.
Calf’s Head Soup-(1876 (5)
Put the head into one and a half gallons of water, let it boil till the meat drops from the bone. Take out and chop very fine. Take out the brains and mix with them one pint of claret or port wine, one teaspoonful of salt and one glass of Madeira wine. Mix with chopped meat and onion minced fine, handful of parsley, one teaspoonful of cloves, one of allspice, one of black pepper, a little sage and thyme, a piece of butter size of an egg, with a little flour worked in and put in the soup.
Chicken Hash-(18th Century (4)
1/2 cup of butter, 1/2 cup of flour, pinch of salt, pinch of pepper, 2 cups of milk, 2 cups of cooked chicken, 2 hard boiled eggs. Melt the butter, add dry ingredients, cook while stirring, add milk and boil together, add eggs and chicken. Allow to cool.
Corn Meal Mush-(18th Century (4)
Bring 2 quarts of water to a boil, add a tablespoon of salt and add corn meal while stirring. Add meal until thick. Continue to heat for 1/2 hour. Can be eaten cold or hot.
Corn Pones-(18th Century (4)
1 pint of corn meal, 1/2 teaspoon of salt, 1 teaspoon baking soda, 1 tablespoon lard, add milk. Mix together, add enough milk to make a stiff batter. Form into pones with hands and place in greased pan. Bake in hot oven for about 1/2 hour.
Cracklin’ Corn Bread-(18th Century (2)
1 1/2 cups of corn meal, 1 teaspoon salt, 2 tablespoons flour, 1 egg beaten, 1 1/2 cups milk and 1 1/2 cup of cracklings. Stir corn meal, salt and flour together. Mix in egg and milk. Add cracklings and bake in hot oven for 20 minutes.
Cream Cheese Icing-Great Grandmother’s (4)
You will need a large wooden bowl and wooden spoon. Place a 16 ounce package of cream cheese and 1 stick of butter (not margarine) into the bowl. Smooth and blend together until softened. Gradually add 1 box of confectioner’s sugar until well blended. Add 1 teaspoon of vanilla extract. Chill until ready to use.
Cured Ham and Bacon-(18th Century (4)
For each hundred pounds of ham, mix together 10 pounds of salt, 2 pounds of brown sugar, 4 gallons of water and add pepper. First rub the hams with common salt and lay them in a tub, barrel or large pot. Heat the remaining ingredients, stirring often. Allow to boil for ten minutes. Let cool and pour over ham. Remove ham after 6 weeks and allow the ham to drain. Then smoke with hickory for two to three weeks. For bacon and side meat, remove from ingredients after sitting for 2 weeks.
Custard Pie-(1931 (4)
Beat 3 eggs and add 1/2 cup of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of nutmeg and 3 cups of milk. Beat well together and pour into pie shell. Bake for 40 minutes. Sprinkle with nutmeg.
Dutch Doughnuts-(1844 (1)
1pt. of water, 1/2 butter boiled together. 1 flour thrown in when the mixture boils, then add 1/4 sugar, some brandy and 10 eggs, 1 after the other-Bake in lard.
Egg Butter-(18th Century (4)
Melt one quart of molasses in skillet, add six beaten egg yolks. Beat well, then add nutmeg to taste. Serve hot over biscuits or bread.
Egg Nog-(Early 20th Century (4)
5 eggs, 6 cups whole milk, 1/4 cup sugar, 1/4 teaspoon salt, 2 teaspoons vanilla, nutmeg. Beat egg whites to soft peaks. Add in yolks and beat again. Add sugar, milk and vanilla in order and beat again. Sprinkle with nutmeg to taste. Serves 15.
Flannel Cakes-(1876 (4)
Four eggs, one pint of sour cream, one pint of water, 1 1/2 pint of flour, one teaspoonful of baking powder stirred in the cream. Bake.
Fried Cucumbers-(1792 (4)
Peel cucumbers and cut in thick lengths. Place in cold water for a few minutes, then dry with cloth. Dip in eggs and flour. Fry in grease filled pan.
Fried Grasshoppers-(18th Century) (4)
The local Indians made this dish often and the early settlers found that the meal had a nutty taste and quite filling. Catch grasshoppers and remove heads. Fry in deep pan with grease until done.
Fried Potatoes-(19th Century (4)
Slice 3 to 4 potatoes, place in drying pan with hot grease and season with salt and pepper. Stir until potatoes are soft. You can also add a small onion and green pepper for added flavor.
Fritters-(1876-Kate Desha) (4)
One quart of flour, one quart of buttermilk, two eggs and 1/2 teaspoon of soda. Beat eggs separately. Sift the flour and pour in the yolks with milk and a pinch of salt. Beat well and add the egg whites. Fry in boiling lard till light brown. Add apples chopped fine to make apple fritters.
Frog Legs-(19th Century (4)
Skin frog legs, wash and cut off feet. Soak in salt water for 1 hour. Season legs with egg, salt and pepper. Dip in bread crumbs and dip in egg again. Fry in hot fat.
One cup of milk, one cup of hot water, stir in flour without sifting, beat well. Just drop the batter from a large spoon into the muffin irons, previously greased and heated. Bake quickly. A pinch of salt.
Gingerbread Pudding-(1876 (5)
One pint sour milk, four eggs beaten together, one pint molasses, one half pound sugar, three quarters pound butter, six teaspoonfuls of soda; dissolve the soda in a little hot water, add spice to taste. Stir in flour until as thick as for a pound cake; serve with rich sauce.
Goose Roasted-(1876 Mrs. Martin) (4)
Wash goose and rub with salt and pepper. Add sage, thyme and parsley for the stuffing. Little butter is needed. Cook three hours, pour off nearly all the fat that drips from the goose as it will make the gravy too oily. Hash the giblets.
Greens-(18th Century (4)
Wash the turnip greens and remove the tough stems. Place in pot of water, add salt and bacon grease. Bring to boil until leaves and stems are soft.
Green Corn Pudding-(18th Century (4)
4 ears of corn, 3 egg yolks, 2 tablespoons of butter, 2 tablespoons of sugar, 1 teaspoon of salt, 2 cups milk, 3 stiffly beaten egg whites.
With knife, make cuts down the center of kernels on each row. Scrape cob. Measure 1 3/4 cups corn. Beat egg yolks till thick. Stir in corn, butter, sugar and salt. Slowly beat in milk. Fold in egg whites. Bake at 350 degrees for about 50 minutes.
Take ham and put it into lukewarm water covered as tightly as possible. Don’t allow steam to escape. Ham weighing 16 pounds, boil for 4 to 5 hours. Then let it stand in the water until cold. If taken from the stove at night do not take it from the kettle until morning. After the ham has cooled, cover it with the yolk of a well beaten egg, sprinkle with stale bread grated and then cover again with sweet cream. Bake until brown.
Hog Killing Pie-(1815) (4)
Hog Killing Pie was a popular term used to determine the menu to feed the hired hands at hog killing time. Cook 1 pound of dried peaches and remove the skin. Mash until smooth and add 1 cup of brown sugar. Place in pie crust and dot with butter. Place top crust and bake in medium heat.
Indian Bread-(1876 Mrs. Lockett (5)
Beat two eggs, very light; mix alternately with them one pint of sour milk or buttermilk and one pint of fine Indian meal, one teaspoonful of soda, dissolved in a little sour milk. Melt one tablespoon of butter and ad to the mixture. Beat well and bake in a quick oven.
Indian Pudding-(18th Century) (1)
In pan, mix 3 cups of milk and 1/2 cup of molasses, stir in 1/3 cup of cornmeal, 1/2 teaspoon of ginger, 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt. Cook and stir until thick, about 10 minutes. Stir in 1 tablespoon of butter. Pour into baking dish and bake uncovered for 1 hour at 300 degrees.
Irish Potato Pudding-(1876 Mrs. Henry Buckner (5)
Two teacups of sugar, two teacups of butter, one teacup of sweet cream, eight eggs, 2 1/2 pints of mashed potatoes, one nutmeg grated.
Jerky-(18th Century (4)
Meat from the venison or other animals was “jerked” from the bones to eliminate sinews. After salting for 24 hours, it was hung to dry in the sun or over the fire.
Liver Mush-(1900 (4)
1 hog liver, 2 cups of cornmeal and 2 tablespoons of salt. Boil the liver until done and then run through a chopper. Add cornmeal and salt. Bake for 30 minutes.
Love Feast Buns-(1753-(1)
Beat 4 eggs and add 4 cups of sugar, 1 cup soft butter and lard, 2 tablespoons salt, 1 cup warm mashed potatoes, 1 1/2 pints of liquid yeast or 3 cakes yeast and 2 gallons of flour. Add lukewarm water to make soft dough. Turn out on lightly floured board and knead until smooth. Place in warm place until light. Make into buns about 4 inches in diameter. Place on greased sheets so they don’t touch and let rise until light. Bake until golden brown. Brush with cream or melted butter. Originally, these were served cold.
Lye Soap-(18th Century (4)
Dissolve 1 can of lye in hot water. Let cool. Then pour lye solution in a slow easy stream into 6 pounds of melted fat, stirring constantly. Continue stirring until cool. Pour into boxes that have been dipped in cold water. Cut into desired squares when cold and set.
2 pounds of quinces, add 3/4 pound sugar and a pint of water. Put these over the fire and boil them till they are tender. Drain off the liquid and bruise them, then put them into it again and let it boil 3/4 of an hour and put it into pots and saucers.
Mayonnaise Muffins-(Early 19th Century (4)
2 cups of flour, 1 cup of milk and two heaping tablespoons of mayonnaise. Grease muffin pan, pour batter and bake for 20 minutes.
If you have any cold meat, game or poultry, mince fine with fat back or ham, season with a little pepper and salt. Mix well and fry in cakes. Serve in gravy.
Mince Meat-(1876 Mrs. Rion (5)
Two pounds of meat chopped fine, after being cooked, two pounds of suet chopped fine, four pounds of raisins, four pounds of apples, eight oranges, the peel of one, half pound of citron, all chopped find, one ounce of cinnamon, one of allspice, one of nutmeg and two pounds of brown sugar.
Molasses Sweet Bread-(19th Century (4)
Sift together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon soda, 2 teaspoons ginger and 1 teaspoon cinnamon. Add 1/3 cup melted butter, 1 cup molasses, 3/4 buttermilk and 1 egg. Mix well, pour into a loaf pan. Bake at 350 degrees for about 50 minutes.
Muscadine Juice-(18th Century-(4)
2 cups muscadine(un-mashed) 2 quarts water and 1 cup of sugar. Place muscadines in a half gallon jar. Pour hot scalding water over and add sugar. Don’t stir. Then place lid over opening. Store in a dark cool area. When the muscadines have risen to the top and the water has taken on a dark purple color, it’s ready to serve.
Mush Batter Cakes-(1876-(5)
One pint of mush, 1/2 pint of flour, two eggs, a pinch of salt, mix up with sweet milk.
Orange Roley Poley-(1876 (5)
Make a light paste as for apple dumplings, roll in oblong sheets and lay oranges, peeled, sliced and seeded, thickly all over it, sprinkle with white sugar, scatter a teaspoonful or two of the grated orange peel over all and roll up closely, folding down the ends securely to keep the syrup from running out. Boil in a cloth one and one half hours. Eat with lemon sauce, prepared as follows: Six eggs, leaving out the whites of two, one half pound of butter, one pound sugar, juice of two lemons and rind of both grated. Put in a tin pan over a slow fire and stir until it thickens like honey.
Pear Relish-(19th Century-(5)
1 peck of pears, 6 large onions, 4 red bell peppers, 2 pounds of sugar, 1 tablespoon allspice, 5 cups of vinegar. Grind up vegetables, then add vinegar and sugar and cook steady for thirty minutes. Seal in jars.
Save grease from frying sausage or bacon. Spoon in flour over grease in hot iron pan. Stir until blended and add a cup of milk. Stir to a boil and add water until consistency is reached. Add salt and pepper to taste.
Mash peeled ripe peaches to a pulp. Add 2 cups sugar for each cup of peach pulp. Simmer for 30 minutes or until thick and clear. Pour into hot sterilized jars and seal at once.
Pepper Nuts-(18th Century (4)
Cream 1 cup of butter and lard with 2 cups of sugar. Add 3 eggs and blend. Stir 4 heaping cups of flour adding nutmeg. Stir in 1/4 cup of milk. Add raisins, currants or chopped citron.
Persimmon Butter-(18th Century (4)
Cook persimmons and strain. Add 1/2 teaspoon soda to each cup of pulp. Sweeten to taste and flavor with spices or lemon peel, orange peel or juice. Cook thoroughly and can as usual.
Persimmon Cake-(19th Century (4)
Mix together, 2 cups of persimmon pulp, 1 cup of sugar, 2 eggs, butter, 2 cups of flour and 1 teaspoon of baking powder, 1/2 teaspoon of soda. Pour into well greased cake pan and bake.
Pickling Eggs-(18th Century (4)
Bring hard shell eggs to a boil. Remove from water and place in crock or jar. Fill container with 2/3 vinegar and add water to completely fill. To create pink eggs, add beet juice to vinegar and water mixture. Cover container and ready to eat in 4 to 5 days.
Pickling Onions-(1760 (4)
Gather several onions, peel and bring to a boil. Remove outer shell from boiled onions and add salt and pepper to taste. Place in crock, add water and vinegar or cider to cover. Place burlap cloth on top and tie with string.
1 1/2 cup beef suet, 1 cup of milk, 1 cup molasses and 3 cups of flour, 4 cups of raisins, 1/2 teaspoonful of soda, a little salt, nutmeg and cloves. Boil for 1 hour.
Plum Pudding-(1876-Mrs. Ann Ryland (5)
Two pints of flour, two tea-cups of raisins, two of suet chopped fine, three of buttermilk, two of molasses, two teaspoonfuls of soda. Boil or steam for four hours. Serve with sauce.
Potato Pan Cakes-(1781-(4)
Boil 5 potatoes, mash with 3 eggs and a quart of milk. Add salt and flour, mix to a batter. Fry on hot griddle.
3 pints of well mashed potatoes, add 5 eggs and 1/4 pound of butter. Add 1 gill of cream and salt. Make into dumplings and bake.
Pound Cake-(1851 (4)
1 pound of sifted flour, 1 pound of white sugar(powdered and sifted), 1 pound of butter, 10 to 12 eggs, rosewater to taste, nutmeg. Beat eggs until they are stiff and thick. Stir the eggs to the flour alternating with the butter. Gradually add the sugar. Bake in large buttered tin. (This is very rich)
Pumpkin-Great Grandmother’s Personal Recipe-(4)
To prepare fresh pumpkin, wash thoroughly and cut opening to remove seeds. Cut into 4 separate sections and place on metal tray. Place the inside portion down in the pan with the outer section on top. Fill tray with about 2 inches of water and bake slowly until soft. Check the water level and add if needed. Remove from heat and remove the outer skin. Place pumpkin in kettle and mash over low heat. Once the pumpkin is completely soft remove and add 1 cup of sugar for every cup of pumpkin. Remove and store in refrigerator until needed.
Pumpkin Blooms Fried-(18th Century (4)
Remove the hard core in the center of the bloom. Dip in a thin batter. Fry in hot fat until crisp and brown. Serve hot.
Pumpkin Dried-(18th Century (4)
Peel pumpkin and cut into rings. Hang rings on stick and dry slowly in front of fire. To cook, stew just as you would fresh pumpkin.
Pumpkin Pie-(Great Grandmother’s Personal Recipe (4)
Separate 2 eggs and combine yolks with 3 tablespoons of flour, 1/2 teaspoon cinnamon. 1/2 teaspoon nutmeg, 2 cups of fresh pumpkin, 1 cup of condensed milk, 1 cup of sugar and 1/2 teaspoon of salt in an iron skillet. Cover over moderate heat until thickened, set aside to cool. Place in baked pie shell. Top with butter and cinnamon.
Pumpkin Pie-(18th Century (4)
2 cups of cooked mashed pumpkin, 1/4 cup of sugar, ground cinnamon, nutmeg, cloves, 3 eggs, 1 cup of milk. Bake pumpkin until soft, remove the peeling and then mash pumpkin in pot to simmer cook until thoroughly mashed. Add 1 cup of sugar to each cup of pumpkin. Allow time to cool. Mix together all ingredients and pour into pie shell. Bake for 45 minutes.
Pumpkin Pudding-(18th Century-(2)
Cream butter and 1 cup of sugar and 1 cup of brown sugar until blended thoroughly. Add 2-3 eggs, add 2 cups of flour, pinch of salt and pinch of baking soda. Add cinnamon, ginger, nutmeg and walnuts to taste. Add 1 cup of pumpkin, 1 cup of milk. Blend together and bake for 1 hour.
Pumpkin Seeds Toasted-(early 19th Century (4)
2 cups of pumpkin seeds, 1 1/2 tablespoon melted butter, 2 tablespoons of salt. Mix well. Spread in a shallow pan and bake slowly until seeds turn brown.
Rabbit-(18th Century (4)
Soak meat in salt water for a few hours prior to flouring and seasoning with salt and pepper. Fry in hot pan until done.
Rose Balm-(18th Century (4)
1/2 pound of lard, 1/4 pound of wax(candle, bee), rose water and alkanet root. Place the lard in a bowl and add rose water or any liquid scent you prefer. Let bowl sit for 1 day. Place lard in double boiler and slowly melt. Once melted, add the wax. The more wax you add, the more stiffer the consistency will be with the balm. Add alkanet root and more rose water. Place in container until ready to use. (Hint: fresh fruit works very well with this, just remember to boil your fruit, use the juices only and add a pinch of salt at the end.)
Rusk-(1876- Mrs. J.H. Holt) (5)
One quart of flour, one teaspoon of sugar, lard and butter, one egg, two teaspoons of yeast and enough water to make into a sponge.
Peel them and slice them, cook them in salt water to cover, add 1/4 cup of brown sugar and meat drippings. Cook until tender and almost dry.
Sand Tarts-(1934 (4)
3/4 cup of shortening, 2 eggs, 1 tablespoon milk, 3 cups of flour, 1 1/2 cup of sugar, 1 teaspoon vanilla, 4 teaspoons baking powder and 1/2 teaspoon of salt. Cream together sugar and shortening, beat in eggs. Add remaining ingredients and mix well. Roll out very thin on floured board. Cut out and bake 8 minutes at 350 degrees. A rich crispy cookie.
Salt-Rising Bread-(1876 (5)
Take one pint of boiling sweet milk and thicken it with meal, keep in a warm place all night. In the morning pour in a teacupful of lukewarm water, then stir in flour until a stiff batter is made. Set the batter in a kettle of warm water to rise. It will be light in two hours, then take six pints of flour and one teacupful of lard, mix with the rising, knead well and put in pans and let rise, then bake.
Sassafras Tea-(Unknown date (4)
Wash roots well. Put six dry roots in pot with quart of water. Soak overnight. Then place over heat and boil slowly till fairly strong. Weaken and sweeten to taste.
Short Biscuit-(1876-Miss Kate Spears (5)
Three pints of flour, one pint of buttermilk, one teaspoonful of soda, a little salt and a piece of lard a little larger than an egg.
1qt. of milk, 1dz. eggs. Boil the milk and put flour in as thick as you can. fry in lard.
Soda-Ash Soap-(1876 Mrs. George Davis (5)
Ten pounds of soda-ash, five pounds of new lime, sifted; boil in ten gallons of rain water for ten minutes. Add twenty-five pounds of clear grease and boil two hours. Let stand until cold and cut out.
Stuffed Ham-(1876-Mrs. M.L. Rogers (5)
After boiling the ham, skin it; have ready a dressing made of corn-meal muffins, hoe-cake or grated biscuit. Add one moderate sized onion, chopped very fine, one or two leaves of sage, pepper and sugar to taste, a few celery seed. Make incisions all over the ham with a large knife and press down the dressing.
In pan, mix 2 cups of lima beans, 2 ounces of salt pork, 1/2 cup of water, 1/2 teaspoon of salt, 1/2 teaspoon of sugar and a dash of pepper. Cover and simmer until beans are tender. Stir in 2 cups of corn and simmer until tender. Remove salt pork and blend in 1/3 cup of cream and slowly add 1 tablespoon of flour. Cover and stir until thickened.
Sugar Drop Cakes-(1876 (5)
One pound of sugar, whites of ten eggs and yolks of seven, one pound of flour. Mix the sugar and the yolks, then the flour, stirring the whites in last; beat well and drop thin on buttered paper.
Switzel Tea-(18th Century-(1)
This was very popular among the early settlers. 1 gallon of cold water, 1 cup vinegar cider, 2 cups of sugar and 1 tablespoon of grated nutmeg. Mix together.
Mix up flour, soda, salt and buttermilk as you would for a plain bread recipe. Instead of using sugar to sweeten, use syrup. Bake like your would regular bread.
Turkey Roasted-(1876 Mrs. E. McCarney-(5)
Wash turkey, pepper, salt and flour it, put in a pan with little water and bake, basting often. When nearly done, take it out and fill with a dressing made of bread crumbs flavored onions or sage or butter. Then put the turkey back in the pan will enough water to make gravy and brown.
1 part flour, 1 part sugar, 3/4 part butter, 8 or 9 eggs, a nutmeg, a glass of brandy and 1/2 part of currants.
Wild Crab Preserves-(1876 (5)
Pour boiling water over the fruit to remove the skin. Push the core out with a quill. One pound of fruit to one pound of sugar. Cook for some time.
Three large potatoes, boiled in clear water, then mash them, skin and all in a quart of the potato water, add a tablespoon of sugar, two tablespoons of flour, a teaspoon of distiller yeast. Add after the above preparation is cool.
Yellow Cheese-(1860) (4)
Heat 1 gallon clabber milk, stirring occasionally until it is just comfortable to the finger. Straining through cloth, being sure to remove as much whey as possible. Heat curd over boiling water with 1 egg, dash of salt and 1/4 teaspoon soda, stirring occasionally, until smooth. For softer cheese, add a little cream. For harder cheese, add egg yolk alone. Be sure the cheese is thoroughly melted and blended before pouring into a mold. The cheese will not blend smoothly if there is too much whey left in the curd.
York Gingerbread-(1842) (1)
6 teacups sugar, 3 butter, 3 molasses, 3 milk, 9 flour, 1 ginger, 6 eggs, 2 teaspoons of pearl ash dissolved in two tablespoons of vinegar, 1 cup orange peel and spice. Bake in “loafe” pan.
Weight & Measure
Wheat Flour-1 pound is 1 quart Indian Meal-1 pound 2 ounces is 1 quart Butter, when soft-1 pound 1 ounce is 1 quart Loaf Sugar, broken-1 pound is 1 quart White Sugar, powdered-1 pound 1 ounce is 1 quart Eggs-10 are equivalent to 1 pound.
Cooking History & Links Of Interest
References, Sources and Notes:
1-Salem Receipts LL Senseman from the Domestick Skills Program from Old Salem Organization. Small leaflet once sold in gift shop with no date given.
2-North Carolina and Old Salem Cookery by Elizabeth Hedgecock Sparks printed in 1955 by Kingsport Press , Inc. Kingsport, Tennessee
3-Mountain Recipes by Sis and Jake and Ozark Maid Candies in 1966 by Ozark Publishing, Missouri
4-Personal Collection of Carol, Piedmont Trails-handwritten recipes in private collection from ancestors, relatives and friends dating to mid 17th century to present day
5-Housekeeping In The Bluegrass By The Ladies Of The Presbyterian Church Published by Geo E Stevens & Co, Cincinnati, Ohio 1876
page updated 03.12.20