Strawberry preserves

Strawberries grow all across the world both in the wild and in the garden. Since 200 BC strawberries have been a favorite food, most likely because of its abundance, its familiarity to people as they traveled (immigrated) and of course taste! During the 18th century the first cross bred strawberry was created using a Virginian … Continue reading

Boiled Custard

Before the 18th century custard was not what we think of today, rather it was served as part of the second course of the meal and was filled with meat or other foods. Custard recipes were often doubled to make large quantities and for special occasions. In 18th century recipe books the following titles can be … Continue reading

Skillet-sautéed Kale

Hello all!  Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients.  In fact, according to Herbert C. Covey who wrote … Continue reading

Corn Bread

Hello all!  Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients.  In fact, according to Herbert C. Covey who wrote … Continue reading

Coconut Milk + Black-Eyed Peas

Hello all!  Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients.  In fact, according to Herbert C. Covey who wrote … Continue reading

Deviled Chicken-Legs

This recipe is taken verbatim from “Recipes from Locust Grove.” It is probably Victorian in origin, or possibly even later, but it sounded so delicious I couldn’t help but include it. Deviled Chicken-Legs 2 tablespoons butter 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper a few grains Cayenne pepper 1/2 cup beef-stock 2 teaspoons … Continue reading

Raspberry Shrub

Shrubs were once common forms of early American “soft drinks” (similar to modern Scandinavian saft). Made of fruit mixed with vinegar and sugar, which was then semi-fermented and added to water as a flavoring, raspberry shrub was among the most popular. This recipe is taken verbatim from “The American Frugal Housewife” by Mrs. Child, which … Continue reading

Watermelon balls in sherry

The following recipe is taken verbatim from the cookbook, “Recipes from Locust Grove,” published by the Young-Morse Historic Site in Poughkeepsie, NY. Watermelon Balls in Sherry Cut the center out of a ripe watermelon. Scoop out balls with a small potato-scoop. Put them in glasses. Sprinkle with a little powdered sugar and pour cooking sherry … Continue reading

Smothered Steak

Take one dozen large onions, boil them in very little water until they are tender. Pound and wash a beef steak, season it with pepper and salt, put it in a pan with some hot beef dripping, and fry it till it is done. Take it out, put it on a dish, where it will … Continue reading