Man these are some fantastic recipes, but if I try everyone you wont be able to get me through the door.
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| Celtic Radio Community > From Your Kitchen to My Plate > Early American Recipes |
| Posted by: Shadows 13-Dec-2003, 06:46 PM |
| I will start off with this early American recipe for what was called mangoes: Recipe Name: STUFFED PICKLED PEPPERS Category: 18TH CENTURY Serves: 12 SOURCE OLD TIME PICLING AND SPICING RECIPES 12 Medium Green Peppers 2 Cup Cabbage,finelly-chopped 1 Cup Onion, Chopped and peeled 1/2 Cup Green Pepper,Chopped 1/2 Cup Sweet Red Pepper, chopped 1/2 Cup Celery, Chopped 1 Tblsp Mustard seeds 1/2 Tblsp Celery seeds 1/4 Cup Horseradish, fresh grated or prepared 1/4 Cup Salt 1/4 Cup Brown Sugar (packed) 1 Pint Cider Vinegar 1/2 Tsp. Cayenne Pepper 1 Tsp. Paprika 1/2 Tsp. Dry mustard plus for pickling brine 3 Pint Cider Vinegar 1 Quart Water 1/2 Cup Salt 1 Tblsp Celery seed 1 1/2 Tblsp Mustard seed 4 Tblsp Whole Cloves 2 Tblsp Whole Allspice 1 3 inch Cinnamon stick, broken 2 Blades Mace or 1 Tsp. Ground Mace Olive Oil, 1/2 cup per jar A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad or slice and use as garnish. Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender. Drain and let cool. Combine chopped vegetables. Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well. Stuff into peppers , do not pack too tightly. Place tops on peppers. Tie in place with cotton string. Place peppers in wide mouth jars or stone crock. Heat together in a agate or enamel kettle all of the brine ingredients axcept the oil. Bring this mixture to a boil; pour over stuffed peppers. Let cool. To each 3 peppers in a jar or crock add about half cup olive oil. Cover. Let stand in a cool place 10 days or longer before serving. To serve remove string, drain peppers. Note: The remaining oil and spice mixture can be used as a salad dressing or marinade. |
| Posted by: Shadows 14-Dec-2003, 06:50 AM |
| This one is a must try!!! It is best with fresh tomatoes, but home canned works well. Recipe Name: STEWED TOMATOES JEFFERSON Category: 18TH CENTURY Serves: 4 SOURCE FRUGAL GOURMET 3 Tblsp butter 1 sliced yellow onion 6 whole tomatoes or 1 Quart canned tomatoes to taste basil or oregano or both 1/4 Cup dry white wine or beer to taste salt and pepper Thomas Jefferson was an excellent cook. He was one of the first to use tomatoes in this country. Melt butter in a saucepan and saute` onion until clear. Add remaining ingredients and simmer over low heat until tomatoes are very tender or to your liking. Serve hot. |
| Posted by: Shadows 14-Dec-2003, 06:55 AM |
| This recipe is for open fire cooking at camp, but can be made at home just as well. Recipe Name: SEARED VENISON W ROSEMARY AND CHERRIES Category: 18TH CENTURY Serves: 4 1 1/2 Tsp. teaspoons chopped fresh rosemary 1 Tsp. coriander seeds 1 Large garlic clove 1 1/2 Tsp. teaspoons extra-virgin olive oil 1 Pound venison tenderloin 1/4 Cup dry red wine 1/4 Cup dried tart cherries 2/3 Cup beef broth 1/2 Cup water 1 Tsp. cornstarch 2 Tblsp black-currant jelly Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil (this can be done ahead of time at home). Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Preheat dutch oven to 450°F ( hot ). Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total. Roast venison ( majority of coals on lid ) until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and keep warm. Add wine and cherries to oven and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to oven. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce. |
| Posted by: Shadows 14-Dec-2003, 07:00 AM |
| Recipe Name: Pheasant Breasts in Apple-Sage Fricassee Category: 18TH CENTURY Serves: 4 5 Tblsp all-purpose flour 1/4 Tsp. salt 1/4 Tsp. black pepper 1/4 Tsp. paprika 4 pheasant breast halves, boneless and skinless chicken can be used in substitution 3 Tblsp olive oil 1/2 Cup diced onion 1/2 Cup diced celery 1/2 Cup diced red bell pepper 1 Clove garlic, crushed 1/2 Cup calvados (brandy) 1/2 Tsp. sage 1 Cup cream 1 Cup chicken or pheasant stock 2 Granny Smith apples, cored and diced with the peel In a small bowl, combine the flour, salt, pepper, and paprika. Dredge the pheasant breasts in this mixture. Heat the olive oil in a cast iron skillet over medium-high heat. Brown the breasts on both sides, about 4 minutes a side. Remove from the skillet and set aside on a plate. Add the onion, celery, red pepper, and garlic to the skillet and sauté, stirring frequently, for about 5 minutes or until the vegetables are soft. You may need to lower the heat to prevent the vegetables from browning. Sprinkle 2 tablespoons of the flour mixture over the vegetables and stir for 1 minute to dissolve. Whisk the calvados, sage, cream, and stock into the skillet. Stir until the mixture is smooth and beginning to thicken. Put the pheasant breasts and apples into the skillet and simmer on low for 10 minutes, spooning the sauce over the meat a couple of times. Season with salt and pepper to taste. Serve over egg noodles or rice. |
| Posted by: MacErca 14-Dec-2003, 09:55 AM |
| Shadows Man these are some fantastic recipes, but if I try everyone you wont be able to get me through the door. |
| Posted by: Shadows 15-Dec-2003, 08:45 AM |
| Again this one is for open fire/hearth cooking but can be adapted for the modern kitchen. Recipe Name: BAKED ONIONS WITH THYME Category: 18TH CENTURY Serves: 6 SOURCE SHADOWS 6 medium red or white onions (3 1/2 lb) 3 Tblsp fine-quality extra-virgin olive oil 10 fresh thyme sprigs or 1 Tsp. dried thyme Fine sea salt to taste 1/2 Cup Chianti or other dry red wine 1/4 Cup water Oil and Preheat dutch oven to 400°F (hot). Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down in dutch oven. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes. Add water to oven and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature. Makes 6 (first course) servings |
| Posted by: Shadows 17-Dec-2003, 08:43 PM | ||
Thanks! Do you have any you want to share? There are 3 elements of the good life : Sex Good Sex and : Good Food! Good Food can fill the void ! LOL |
| Posted by: Shadows 18-Dec-2003, 11:52 AM |
| This is a quick and easy breakfast from the past. Recipe Name: EGG IN THE NEST Category: 18TH CENTURY Serves: 1 1 Slice of bread 1 Large egg 2 Slice bacon Fry the bacon in your skillet. Meanwhile cut or tear out a circle (I use a biscuit cutter) in the center of the bread. When the bacon is done remove it from the pan and place the bread in the pan. Crack the egg into the hole you created in the bread. Place the cut out portion in the pan to toast. Fry egg to your liking, turn over the cut out portion to brown the other side. The egg and bread can either be turned for a few seconds or left as sunny side up. Serve with the bacon. For some reason kids love this simple breakfast....might be the name |
| Posted by: Shadows 30-Dec-2003, 12:37 PM |
| Here is one I have had at Williamsburg, it is sooo goood!!! I have substituted venison for the lamb with excellent results! Recipe Name: Shepherd's Pie Category: 18TH CENTURY Serves: 8 SOURCE CHOWNING'S TAVERN - COLONIAL WILLIAMSBURG For the stew: 2 Pound lean boneless leg of lamb, cut into 1 /2inch cube 4 Tblsp unsalted butter 1/2 Pound turnips, peeled and diced 1/3 Pound carrots, peeled and diced 3 celery stalks. trimmed and sliced 1 Medium onion, peeled and diced 1 Tsp. fresh thyme leaves 1/2 Cup allpurpose flour 2 Cup beef stock , water, or wine 1/3 Cup tomato paste Salt and freshly ground black pepper to taste For the potato topping: 2 Pound white or red boiling potatoes, peeled and cut into 1inch cubes 1/4 Pound (1 stick) unsalted butter 1 egg 1 egg yolk 1 Tsp. salt. or to taste 1/2 Tsp. freshly ground white pepper, or to taste. 1. To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat. Add the lamb and brown on all sides, making sure not to crowd the pan. This may have to be done in batches. Remove the lamb from the pan with a slotted spoon, and set aside. 2. Add the turnips, carrots, celery and onion to the pan, and saute for 3 minutes, stirring frequently, or until the onions are translucent. Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. Cook over low heat for 3 minutes, stirring frequently, to cook the flour. Add the cold stock or water, raise the heat to medium high, and bring to a boil. Stir in the tomato paste, and season with salt and pepper. Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender. 3. While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. Boil the potatoes until tender, about 15 minutes. Drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper. Place the mixture in a pastry bag fitted with a large star tip. 4. To serve, preheat an oven broiler. Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. Place 6 inches from the broiler element, and brown the potatoes. Serve immediately. Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. Reheat the lamb over low heat before piping the potatoes and the final broiling |
| Posted by: Shadows 30-Dec-2003, 12:43 PM |
| Here is another good one! Recipe Name: DUCK, WILD OR TAME ROASTED W/STUFFING Category: 18TH CENTURY Serves: 4 5 Pound duck or 2 - 2 1/2 lb ducks 1/4 tsp garlic salt 1 Cup wild rice 2 QT boiling water 2 tsp salt 1 Pound fresh mushrooms, sauted 1 tsp sage 1/4 tsp thyme 2 tbsp melted fat, (butter or wh each ever) 3 slices bacon 1 Cup orange juice (optional) Wash, singe and clean duck. Season with salt and pepper and garlic salt. Cook rice in boiling water until tender, approximately 20 minutes. Drain and rinse rice with hot water. Add remaining ingredients and blend well. Fill the duck with the rice stuffing; place in pan and cover with three slices of bacon. Roast uncovered, in a slow oven at 325 degrees F or closed in a Dutch oven, allowing 20 to 30 minutes per pound. Ducks must not be overcooked or the meat will be dry and crumbly. If desired, baste every 15 to 20 minutes with orange juice for added flavor. Can be done on a spit over open fire also. |
| Posted by: Shadows 07-Jan-2004, 01:59 PM |
| This could go in the German recipe section, but since I found this taste treat in a Colonial collection of recipes ( The Open Hearth - A colonial cookbook ) I thought I would put it here: SCHNITZ UND KNEPP ( Dried Apples and Dumplings) 1 qt dried apples 2 Tbsp. brown sugar 1 tsp salt 1/4 tsp pepper 1 egg, well beaten 2/3 cup milk ( approx.) 3 pounds of cured ham 2 cups sifted flour 4 tsp baking powder 3 Tbsp. melted butter Wash apples and place in bowl. Cover with water; soak overnight. Place ham in large kettle; cover with water. Cook for 3 hours. Add apples and water in which they were soaked; cook for 1 hour. Add brown sugar. Mix well. Sift flour, salt, baking powder and pepper together in a bowl. Add butter , eggs and enough milk to make a stiff batter; mix well. Drop by spoonfuls into hot liquid with apples and ham. Cover kettle tightly. Cook for 18 minutes. serves 8 |
| Posted by: Shadows 19-Jan-2004, 09:07 PM |
| This one is a motherland England recipe , but I am sure it was made here in the early days: Recipe Name: BACON FLODDIES Category: BREAKFAST Serves: 4 8 Ounce potato, peeled 2 Medium onion, peeled 6 Ounce bacon, finely chopped 2 Ounce flour, self rising salt and pepper , to taste 2 eggs, beaten 4 Tblsp oil or 1 1/2 Ounce bacon fat Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead. Grate the potatoes, squeeze out any liquid and place in a bowl. Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together. Stir in the eggs. Heat the oil or bacon fat in a large frying pan. Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through. Drain on kitchen paper and keep hot until ready to serve with sausages and eggs. |
| Posted by: Shadows 21-Jan-2004, 09:28 PM |
| BUTTER-RUM BAKED APPLES 8 Golden Delicious apples with stems 2/3 cup packed light brown sugar 1/2 cup dark rum 5 tablespoons unsalted butter 8 (2- by 1/2-inch) strips fresh lemon zest 8 whole cloves Preheat dutch oven to 450°F (hot). Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in dutch oven tightly. Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into dutch oven. Return apple tops to apples and cover oven. Bake in oven until apples are tender, 25 to 30 minutes (place the majority of coals on the oven lid). Makes 8 servings |
| Posted by: Shadows 07-Mar-2004, 11:15 AM |
| Here is a link to a site that I found sometime ago... it is for the serious student of Early American Cookery: http://digital.lib.msu.edu/cookbooks/genre.cfm?GenreNo=1 I am sorry the above link does not seem to work any more as of 8/14/2005, I will try to find out where it went and post the new link soon. |
| Posted by: Shadows 28-Jun-2004, 02:44 PM |
| Recipe Name: RASPBERRY SUMMER PUDDING (ENGLISH STYLE) Category: DESSERTS Serves: 3 3 cups Raspberries fresh 1 1/2 cups Sugar 1 tables Water 6 slices Bread Whipped cream Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring, for 3 to 5 minutes. Allow to cool slightly. Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the bowl and top with the last bread slice. Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding and refrigerate overnight. Serve chilled by inverting on a plate. Top with whipped cream. |
| Posted by: greenldydragon 28-Jun-2004, 02:53 PM |
| That Sheperds Pie sounds like my sister likes to make for dinner... |
| Posted by: Shadows 28-Jun-2004, 02:59 PM |
| Recipe Name: KETTLE BACON Category: DUTCHOVEN Serves: 10 SOURCE Shadows 2 Pound bacon, sliced 1 Tblsp butter As req black pepper, ground Some of you with age will remember this type bacon from those camps that our folks used to send us to for the summer. It is not the typical flat served bacon and is the only way to cook bacon for a crowd. Even though this is called kettle bacon it can be cooked in any large cooking vessel such as a dutchoven, large kettle or large skillet with deep sides. This is how I used to make it when I cooked at a camp in Charles County, Md. Place your cooking vessel on the heat source. Seperate bacon slices and drop slice by slice into the vessel. Add butter ( please use butter not substitute stuff, it is needed for the flavor ). Sprinkle ground black pepper over the bacon while stirrring. Cook over low to medium heat stirring very often with a wooden spoon . Remove bacon pieces with tongs as they become crisp and place on toweling to drain. Serve while still warm. Options: Lemon Pepper can be used in place of black pepper. Add a dash of cayenne pepper while cooking to add some zing. This serves 10 - 20 folks |
| Posted by: Shadows 28-Jun-2004, 03:00 PM | ||
Then you know how good it can be!!!! |
| Posted by: Shadows 12-Jul-2004, 01:48 PM |
| Potting of meats was a common pratice in the early days. Here is on from Scotland: Recipe Name: POTTED BEEF Category: 18TH CENTURY Serves: 2 SOURCE ORIGINAL SCOTTISH RECIPES 1 Pound stewing steak 1/2 Cup stock or water 4 Tblsp (2 oz.) butter 1 clove pinch of mace salt and pepper to taste Remove skin and as much fat as possible from meat. Cut meat into cubes. Place in ovenproof dish with stock or water, clove and mace, season. Cook for 1 1/2 - 2 hours in oven at 350°F (180°C). Drain liquid, remove clove, finely mince or blenderize meat. Melt butter, mix half into beef. Spoon into sterilized jars, seal with rest of melted butter. Refrigerate, use fairly soon. Serve on toast or bread. |
| Posted by: Shadows 12-Jul-2004, 01:49 PM |
| Here is another, this one is Irish: Recipe Name: POTTED CHICKEN (IRISH) Category: POULTRY Serves: 8 1 Each Large chicken (about 4 lb)* 2 tbsp Butter 1 Each Shallot or small onion 1 pn Ground cloves 1 pn Ground allspice 300 ml Chicken stock 12 as req Slices bacon Salt and pepper 8 Ounces Clarified butter * Or two small ones. -- Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor. . Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with buttered parchment paper and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed. Serves 8-10. - - - - - - - - - - - - - - - - - - Per serving: 284 Calories; 31g Fat (97% calories from fat); 1g Protein; 1g Carbohydrate; 80mg Cholesterol; 155mg Sodium |
| Posted by: Shadows 12-Jul-2004, 01:51 PM |
| And a third one, circa 1890: Recipe Name: POTTED TONGUE Category: 18TH CENTURY Serves: 6 SOURCE FEEDING AMERICA: THE HISTORIC COOKBOOK PROJECT 1 cold boiled tongue, all hard parts removed cut into small pieces and afterwards pounded into a smooth paste . (a modern food procesor makes short work of this) cayenne, to taste 1/4 the weight of the tongue of clarified butter Take the remains of a cold boiled tongue, remove all the hard parts and cut the meat into small pieces,afterwards pounding into a smooth paste. Season with cayenne, and beat with 1/4 it's weight of clarified butter. Press it into small jars, cover it one-fourth deep with clarified butter, melted drippings, or melted suet. A smaller portion of butter will be required if a little of the fat of the tongue is used instead of the lean only, but the butter must not be entierly dispensed with. It can be seasoned by the addition of one teasoonful of mixed mustard, one saltspoonful of white pepper, a pinch of cayenne, and as much nutmeg as will cover a three cent piece to each pound of tongue. Potted tongue is excellent when pounded with cold chicken, cold veal, or partridge. The tongue must be pounded to a perfectly smooth paste. From Mrs. Frank H. Daniell , of New Hampshire, Alternate Lady Manager, circa 1893 |
| Posted by: Shadows 21-Aug-2004, 11:03 AM |
| Here is one I found surfing the web: Sage and Onion stuffing for ducks, geese and pork enables the stomach to digest the rich food. From Warner's Ancient Cookery, 1791, for 'Sawgeat,' Sawge. Sawgeat 'Take Pork and seeth (boil) it wel and grinde it smale and medle (mingle) it with ayren (eggs) and ygrated (grated) brede (bread). Do thereto salt sprinkled and saffron. Take a close litull ball of it in foiles (leaves) of Sawge. Wet it with a bator (batter) of ayren, fry and serve forth.' |
| Posted by: Shadows 21-Aug-2004, 11:05 AM |
| And here is another: 'A Relish for Roast Pork. or Goose '2 OZ. of leaves of Green Sage, an ounce of fresh lemon peel, pared thin, same of salt, minced shallot and 1/2 drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret. Shake it well every day; let it stand a day to settle and decant the clear liquid. Bottle it and cork it close. Use a tablespoonful or more in 1/4 pint of gravy or melted butter.' |
| Posted by: susieq76 26-Aug-2004, 11:22 AM | ||
I love that recipe for Egg in Nest, Shadow! My mom called them One-Eyed Egyptians!  |
| Posted by: Shadows 28-Aug-2004, 12:53 PM | ||
For the life of me I can't see how she came up with that name, but they are good no matter what you call them LOL! |
| Posted by: Shadows 01-Oct-2004, 04:42 PM |
| Recipe Name: BAKED ONIONS WITH THYME Category: 18TH CENTURY Serves: 6 SOURCE Shadows 6 medium red or white onions (3 1/2 lb) 3 Tblsp fine-quality extra-virgin olive oil 10 fresh thyme sprigs or 1 Tsp. dried thyme Fine sea salt to taste 1/2 Cup Chianti or other dry red wine 1/4 Cup water Oil and Preheat dutch oven to 400°F (hot). Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down in dutch oven. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes. Add water to oven and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature. Makes 6 (first course) servings |
| Posted by: Shadows 14-Mar-2005, 04:24 PM |
| Even though this one seems to be from England, I have seen mention of it in diaries and cookbooks here on this side of the pond: Jugged Hare (Rabbit) England 1783 4 lb To 5 lb Hare or Rabbit; jointed 3 tb Flour 3 tb Bacon drippings 2 Onions; sliced 1/4 lb (1/2 cup) diced Bacon 2 1/2 c Light game stock 1/4 ts Ground cloves 1/4 c Mixed sweet herbs 1/2 ts Mace Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon. Replace the hare and add the stock, cloves, mixed herbs and mace. Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender. |
| Posted by: Shadows 09-Nov-2005, 05:45 PM |
| Recipe Name: Pork Pie Category: 18TH CENTURY Serves: 4 SOURCE LEE CUSTER 1 1/2 Pound lb pastry 6 Slice pork loin escallops raw 2 apples, peeled, cored and sliced 2 Tblsp sugar 2 Cup white wine Dash nutmeg Dash salt Dash pepper 2 Tblsp butter Pork was the most widely eaten domestic meat in the 18th century. American Colonist found pigs easy to raise. Foraging on roots, nuts and garbage, pigs increase their own weight 150 times the first year. Line a 9-inch pie dish with half the pastry. Arrange alternate layers of pork and apples in the pastry, sprinkle the layers with sugar, nutmeg, salt and pepper. Add wine. Dot with Butter and cover with pastry crust. Bake at 375 degrees for 45 to 50 minutes. If cooking in a dutch oven, place small stones or bottle caps in bottom of oven and place pie dish on these to keep off the bottom of the oven. As usual, place the majority of the coals on the lid. |
| Posted by: Shadows 17-Feb-2012, 01:18 PM |
| Here is one from Native Americans: Baked Indian Pudding, Oneida Ingredients: 3 Cups Milk 4 Teaspoon Salt 4 Tablespoons Corn Meal 2 Teaspoon Ginger 1/3 Cup Molasses 2 Teaspoon Cinnamon 2 Cups Sugar 1 Cup Milk 1 Egg Beaten Butter Size of Walnut Instructions: Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 2 hour at 300F. Pour over it one cup of milk and continue baking for 2 hours. Serve with cream or ice cream. |