A change of pace from what we have been talking about lately....
Read through these, and see how simple our ancestors ate. When TEOTWAWKI happens, won't it be nice to go back a few years and enjoy a much more simple and slower pace....Well, as far as food goes that is!
Read and enjoy..........
Real Boston Baked Beans
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil one pint of beans in a half gallon of water for one hour. Then pour off the water, put the beans in a large pan, pour over them half a pail of cold water and wash thoroughly. Repeat this several times, until the skins of the beans are all washed off. Place the beans in a half gallon stone jar and cover with water; add a pound of fat pork or bacon, a tablespoonful of molasses and a little salt, and bake all. Must be kept tightly covered, and, if it gets too dry, add more water.
Fricasseed Rabbit
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Cut up and disjoint the rabbit; put in a stewpan and season with cayenne pepper, salt, and chopped parsley. Pour in a pint of warm water and stew over a slow fire until quite tender, adding when nearly done some bits of butter.
Jelly-Cake Fritters
The following recipe was transcribed ver batim from
Kansas Free Press
Topeka, Kansas
September 23, 1881
To make jelly-cake fritters cut some stale sponge or other cake into rounds with a cake cutter. Fry these a nice brown in hot lard; dip each quickly into a bowl of boiling milk and lay upon a hot plate, spread thickly with jam or preserves. Serve hot, with cream to pour over them.
Grape Marmalade
The following recipe was transcribed ver batim from
The Chicago Record-Herald
Chicago, Illinois
September 13, 1913
Wash and stem the grapes, remove skins, heat the pulp and press through a sieve to remove the seeds. Adds the skins to the pulp and place it on a fire, then add three cupfuls of very hot sugar to each of four cupfuls of fruit and let simmer twenty minutes. If the grapes are very ripe, add a little lemon juice. Turn the mixture into glass jars and seal.
Mint Punch
The following recipe was transcribed ver batim from
The Chicago Record-Herald
Chicago, Illinois
September 13, 1913
Make a sirup [sic] of one quart of water and two cupfuls of sugar. Boil for ten minutes. meantime bruise and cut fine with scissors two cupfuls of mint leaves which have been carefully washed and dried. Mix with the mint the juice and rind of three lemons, and pour the boiling sirup over. Let stand several hours, or, better, overnight, then strain. Color with a bit of green coloring material, if you choose. When serving use plenty of crushed ice and equal parts of mint and ginger ale.
How to Crystallize Fruit
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Pick out the finest of any kind of fruit, leaving on stalks; beat the whites of three eggs to a stiff froth; lay the fruits in the beaten egg with the stalks upward; drain them and beat the part that drips off again; select them out one by one, and dip them into a cup of finely powdered sugar; cover a pan with a sheet of fine paper, place the fruit inside of it, and set in an oven that is cooling, when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place.
Sheep's Brains, Roasted or Baked
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Four or six brains will be required for a dish. Prepare the brains as for stewing, and procure as many slices of bacon as there are brains. After they have been boiled and are thrown into cold water, drain and dry them perfectly; brush over with oil, and roll them in highly-seasoned bread crumbs. Put them in the bacon before the fire in a Dutch oven, or bake in a well-heated oven, turning them about that they may be equally cooked, and basting them occasionally. When they are nicely browned, take them up. Lay the slices of bacon on toast, put the brains on them, and send sharp sauce or tomato sauce to a table in a tureen. Time to bake, thirty to forty minutes. Sufficient for six or seven persons.
No comments:
Post a Comment