• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

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Receipts of the Blue & Gray

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(The Domestic Cookery; a Practical Guide for Housekeepers, By an Experienced Cook and Confectioner, 1846) Ingredients: 1 oz. bitter almonds 1 oz. sweet almonds Boiling Water Rose-Water 1 pint of Calf's Foot Stock Loaf Sugar 1 pint Thick Cream Ingredients for Coloring: Pink: 2 pennyworth of Cochineal (red dyestuff) 1/2 teacupful of best French Brandy Yellow: Saffron, Cold Water Green: Spinage White: Cream Instructions: Put one ounce of bitter and one of sweet almonds into a basin, pour over them some boiling water, to make the skins come off, which is called blanching, strip off the skins, and throw the kernels into cold water, then take them out, and beat them in a marble mortar, with a little rose-water, to keep them from oiling...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1 lb. flour 1 lb. bread crumbs 3/4 lb. stoned raisins 3/4 lb. currants 3/4 lb. suet 3 or 4 eggs milk 2 oz. candied peel 1 tsp. powdered allspice 1/2 saltspoonful of salt Instructions: 1 lb. of flour, 1 lb. of bread crumbs, 3/4 lb. of stoned raisins, 3/4 lb. of currants, 3/4 lb. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, 1 teaspoonful of powdered allspice, 1/2 saltspoonful of salt. Mode: Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: a quantity of best puff paste, or sugar paste various preserved fruits small fruits various sweetmeats a sprig of orange blossom or myrtle Instructions: Roll out a sufficient quantity of the best puff paste, or sugar paste; and with oval or circular cutters, cut it out into seven or eight pieces of different sizes; stamping the middle of each with the cutter you intend using for the next. Bake them all separately, and when they are cool, place them on a dish in a pyramid, (gradually diminishing in size,) the largest piece at the bottom, and the smallest at the top. Take various preserved fruits, and lay some of the largest on the lower piece of paste; on the...
(from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping by J.M. Sanderson, 1846) Ingredients: 2 oz. rice boiling water 2 eggs sugar nutmeg 1 oz. suet, or butter currants (optional) flour sauce... boiled milk sugar nutmeg or, use a wine sauce Instructions: Take two parts of a pound of rice, put it in a cloth or bag that would hold three times the quantity; put it into boiling water, and let it boil an hour. Take it up, and beat two eggs and add to it; mix and beat with the rice a little sugar, nutmeg, and one ounce of suet, or butter, with or without currants; flour a cloth and tie it tight in it, and let it boil half an hour. Sauce, boiled milk with a little sugar and nutmeg, or wine sauce.
(from Dixie Cookery; Or, How I Managed My Table for Twelve Years, Maria Massey Barringer, 1867) Ingredients: cocoanut sugar pulped oranges Instructions: Grate the white part of the cocoanut, sweeten with a little sugar, and place in a glass bowl, in alternate layers with pulped oranges, having a layer of cocoanut on top. Serve in ice-cream plates or saucers.
(from Housekeeping in the Blue Grass, by the Paris Ladies of the Presbyterian Church, 1875) Ingredients: 12 apples 1/2 lbs. sugar 2 egg whites Instructions: Boil twelve apples till soft, take off the peel and press through a sieve, add one half pound sugar, whites of two eggs whipped. Beat together thoroughly, until it is very stiff and looks white. Heat up in glass dish. Apple Cream is a light and delicious dessert that seems quite fitting for an autumn dinner. It's great as a stand-alone or paired with a slice of Silver Cake.
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, Richmond, 1863) Ingredients: bowl of crackers tartaric acid sweetener (sugar or other) butter nutmeg Instructions: To one small bowl of crackers, that have been soaked until no hard parts remain, add one teaspoonful of tartaric acid, sweeten to your taste, add some butter, and a very little nutmeg. This recipe to me shows how clever people were in trying to replace ingredients they didn't have.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 6 fresh apples cloves lemon rind clean, picked rice sugar butter nutmeg Instructions: Take a half a dozen fresh apples, cut them into quarters and carefully remove the cores from them; then put them together, having introduced into the cavity caused by the removal of the cores, two cloves and a thin slice of lemon-rind into each apple. Have at hand half a dozen damp-cloths, upon each dispose of a liberal layer of clean, picked rice; place each apple in the upright position in the middle of the grain, and draw the sides of the cloths containing the rice over the same, tying them at the top only sufficiently tight to admit of its swelling whilst...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: 1 quart milk, skimmed milk will do 7 tbsp. sifted Indian meal 1 tsp. salt 1 teacup molasses 1 great spoonful of ginger, or sifted cinnamon Instructions: Indian pudding is good baked. Scald a quart of milk (skimmed milk will do,) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed. (from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: sifted Indian meal warm milk, or water salt 2 to 3 great spoonfuls of...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: for 12 "pound" pears fresh lemon-peel 1/2 lb. sugar whole cloves or powdered cinnamon 1 pint port wine for smaller pears fresh lemon or orange peel brown sugar or molasses water to prevent burning Instructions: The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them. Pour into the dish some port wine. To a dozen large pears you may allow half a pound of sugar, and a pint of wine. Cover the...
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1846) Ingredients: 6 spoonfuls of flour 1 teaspoonful of salt 2 teaspoonful of ginger 2 of the tincture of saffron less than a quart of milk optionally... add fruit Instructions: Take six spoonfuls of flour, a teaspoonful of salt, two of ginger and two of the tincture of saffron. Mix them with a little less than a quart of milk. Add fruit if you choose. Boil the pudding in a cloth an hour. Eat it with cold sauce.
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1846) Ingredients: 1 quart whortleberries 1 pint flour 1 small teaspoon salt water sauce: 1 large teacup sugar 1 teacup water 1 teacup rose water Instructions: To a quart of washed whortleberries, put a pint of flour in which you have put a small teaspoonful of salt. Add a very little water. That which is upon the berries will be nearly enough. Boil it two hours in a cloth tied close, allowing no room to swell. It may be eaten with a sauce made without butter, - with a large teacup full of sugar, a teacup of water, and another of rose water.
from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860 from Peterson's Magazine, published by C.J. Peterson, 1860 from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861 from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861 from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862 from Peterson's Magazine, published by C.J. Peterson, 1862 from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863 from Peterson's Magazine, published by C.J. Peterson, 1863 from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 lb. cocoa-nut, grated * 1 pint whole milk 6 oz. white sugar 6 eggs, whites separated from the yolks Instructions: To a pound of grated cocoa-nut allow a pint of unskimmed milk, and six ounces of white sugar. Beat very light the yolks of six eggs. Stir them gradually into the milk, alternately with the cocoa-nut and sugar. Put the mixture into a pitcher; set it in a vessel of boiling water; place it on hot coals, and simmer it till it is very smooth and thick; stirring it all the time. As soon as it comes to a hard boil, take it off the fire; pour it into a large bowl, and set it out to cool. When cold, put it into glass cups. Beat to a stiff froth the whit...
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1859) Ingredients: 1 quart milk sticks of cinnamon or three peach leaves 6 eggs 2 spoonfuls of white sugar Instructions: Put a quart of milk into a tin pail or a pitcher that holds two quarts; set it into a kettle of hot water. Tin is better than earthen, because it heats so much quicker. Put in a few sticks of cinnamon, or three peach leaves. When the milk foams up as if nearly boiling, stir in six eggs which have been beaten, with two spoonfuls of white sugar; stir it every instant, until it appears to thicken a little. Then take out the pail, and pour the custard immediately into a cold pitcher, because the heat of the pail will cook the part of the custard that...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: twelve pounds large freestone Heath peaches four pounds sugar good whiskey or brandy blanched peach-kernels Instructions: For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain off the syrup, add what is needed, and pour again over the fruit. It is a...
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1863.) Ingredients: bread butter baking apples candied lemon peel grated nutmeg sugar Instructions: Butter a pudding mould well, and line it with thin slices of bread and butter. These slices must be cut neatly, and the crust at the edges removed. Take some good baking apples, and cut them as for dumplings, fill the mould with them. putting in between the quarters some slices of candied lemon peel, a little grated nutmeg, and some sugar. Cover it with bread on which there is plenty of butter, put a small plate on top of the mould, and bake it for three hours. Another delicious dessert made with apples is Brown Charlotte Pudding. It was originally called Apple Charlotte. It...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 gallon buttermilk 8 egg yolks 4 egg whites 3 pints sweet milk Instructions: One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten; three pints sweet milk. Boil the sweet milk and pour on the eggs; then thicken, stirring all the time. When cool stir in the buttermilk slowly, season and sweeten to the taste, then freeze. - Mrs. D. R.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 quarts cream 2 pints brown sugar 1 pint milk Instructions: Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it burn, however. While it is melting, heat one pint milk, and stir a little at a time with the dissolved sugar. Then strain it, and when cool, pour it into the cream, well beaten. Then freeze. - Mrs. W. C. R.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 pint flour 1-1/2 pint carrots 1/2 lb. raising ingredient 1 tea-cup brown sugar 2 whole eggs 4 egg yolks 1 gill of cream Instructions: Take a pint of flour, and a pint and a half of carrots, minced up very finely, or rather grated, half pound of raising, a tea-cupful of brown sugar; beat up two whole eggs and four yolks, with a gill of cream, pour it into the first mixture, beat it all well together, and boil or bake it. Note - A “raising” can be defined as one of these four methods: 1) Carbon dioxide – yeast fermentation, baking powder, self raising flour, 2) Chemicals – bicarbonate of soda, baking...
(from The Cook's Dictionary, and House-keeper's Directory, by Richard Dolby, 1830) Ingredients: 6 eggs 1/2 pint syrup 1 pint cream 3 oz. Parmesan cheese Instructions: Take six eggs, half pint of syrup, and a pint of cream, put them into a stewpan and boil them until they begin to thicken; then rasp three ounces of Parmesan Cheese, mix the whole well together, and pass it through a sieve; then freeze according to custom. This unusual recipe for ice cream is from 1833. It is from "The Cook's Dictionary and Housekeeper's Directory" by Richard Dolby.
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: 1/2 lb. brown sugar 1 quart flour 4 oz. butter milk eat with chocolate Instructions: Put half a pound of nice brown sugar into a quart of flour, sift it, and make into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in a plate in rows to checker each other, and serve them to eat with chocolate. Early recipes for chocolate cake were not like ones known today. They were small cakes or breads that were to be eaten with hot chocolate drinks. This recipe from Mary Randolph was in her 1824...
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844) Ingredients: 1 quart thick cream 1 oz. chocolate 1/4 lb. sugar 9 eggs whites Instructions: Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth rises, put it into glasses.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1/2 lb. sweet chocolate 12 eggs 1-1/2 pints & 1 gallon boiled milk 2 tbsp. arrow-root sugar vanilla seasoning Instructions: Half a pound sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve the chocolate in one pint and a half boiled milk. Whip the eggs. Mix the arrow-root in a little cold milk, and add to the eggs. Then pour on one gallon boiled milk, and put on the fire to thicken. When cool, season and freeze. — Mrs. D. R. (from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 3 quarts milk 8 eggs 6 oz. chocolate 1 pint boiling water 3 heaping tbsp...
(from The Book of Household Management, edited by Isabella Beeton, 1861) (Very Good.) Ingredients: 1-1/2 lb. raisins 1/2 lb. currants 1/2 lb. mixed peel 3/4 lb. bread crumbs 3/4 lb. suet 8 eggs 1 wineglass brandy Instructions: 1328. INGREDIENTS. - 1-1/2 lb. of raisins, 1/2 lb. of currants, 1/2 lb. of mixed peel, 3/4 lb. of bread crumbs, 3/4 lb. of suet, 8 eggs, 1 wineglassful of brandy. Mode. - Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten...
(from Southern Recorder, Milledgeville, Georgia, March 29, 1864) Ingredients: 1 pint flour 3 eggs 1/2 tsp. salaeratus 1 cup molasses 1/2 dried peaches Sauce: lump of butter size of a walnut half a graited nutmeg sweetener brandy Instructions: To one pint of flour add three eggs, half a teaspoon of salaeratus. one cup of molasses and a half a pound of dried peaches; cut fine. Sauce - a lump of butter about the size of a walnut; half a graited nutmeg; sweeten to taste, and as much brandy as you like, but don't get drunk; boil one hour. salaeratus - Sodium or potassium bicarbonate used as a leavening agent
(from Seventy-five receipts for pastry, cakes, and sweetmeats by Eliza Leslie, 1828) Ingredients: Five eggs. Two large tea-cups full of molasses. The same of brown sugar, rolled fine. The same of fresh butter. One cup of rich milk. Five cups of flour, sifted. Half a cup of powdered allspice and cloves. Half a cup of ginger. Instructions: Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool. Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard. Butter small tins, nearly fill them with the mixture, and bake the...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1 oz. isinglass 1 lemon 1 pint water 4 eggs 1 pint sherry, Madeira, or raisin-wine sifted sugar Instructions: 1426. INGREDIENTS. - 1 oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste. Mode. - Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over...
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1851) Ingredients: 1/2 lb. almonds fresh butter loaf sugar water Instructions: Blanch half a pound of almonds and fry them in a small table-spoonful of fresh butter, until they are of a light brown; then wipe them with a towel and put them into a bowl or pan. Make a syrup with a pound of loaf sugar and three gills of water; boil it to a thread (care must be taken to boil it to the exact candying point); pour it boiling upon the almonds, and stir them until the sugar hardens around them. Hindoo Receipt. Note by the Editor. - Groundnuts are very nice prepared in the same way. An early version of nut brittle. "Groundnuts" are what we would call peanuts, so this...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1862) Ingredients: 1 pint strawberries 4 oz. powdered sugar 1 pint of cream Instructions: Pass a pint of picked strawberries through a sieve with wooden spoon, add four ounces of powdered sugar and a pint of cream, and freeze. Of course strawberry ice cream is a favorite and wonderful to have. If you can't make it, purchase your favorite strawberry ice cream for today or make a strawberry sundae. Photo by Patrick Truby [CC BY-SA 2.0]
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 lbs. figs 1 lb. suet 1/2 lb. flour 1/2 lb. bread crumbs 2 eggs milk Instructions: 1275. INGREDIENTS. - 2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk. Mode. Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream. Time. - 3 hours, or...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: Country Preparation... 5 or 6 eggs 1 quart milk salt flour City Preparation... 3 eggs 1 quart milk salt slightly more flour Instructions: Common flour pudding, or batter pudding, is easily made. Those who live in the country can beat up five or six eggs, with a quart of milk, and a little salt, with flour enough to make it just thick enough to pour without difficulty. Those who live in the city, and are obliged to buy eggs, can do with three eggs to a quart, and more flour in proportion. Boil about three quarters of an hour. (from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: 1 pint cranberries 1 quart batter pudding (see...
(from Housekeeping in Old Virginia by Marion Fontaine Cabell Tyree, 1877) Ingredients: 12 eggs sugar flour 2 lbs. "A" sugar juice & pulp of 5 oranges juice & pulp of 3 lemons Instructions: Twelve eggs, their full weight in sugar, a half-weight in flour. Bake it in pans the thickness of jelly cakes. Take two pounds of nice "A" sugar, squeeze into it the juice of five oranges and three lemons together with the pulp; stir it in the sugar until perfectly smooth; then spread it on the cakes, as you would do jelly, putting one above the other till the whole of the sugar is used up. Spread a layer of it on top and on sides. - Mrs. G. (from Housekeeping in Old Virginia by Marion Fontaine Cabell Tyree, 1877) Ingredients: 10 eggs 1...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: water, 1 quart / 3 pints / 2 quarts, as required Indian meal or rye meal salt to taste serve with milk or molasses Instructions: Boil water, a quart, three pints, or two quarts, according to the size of your family; sift your meal, stir five or six spoonfuls of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl; stir it well, and let it boil up thick; put in salt to suit your own taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all the time and letting it boil between whiles. When it is so thick that you stir it with great difficulty, it...
(from The Kentucky Housewife, by Mrs. Lettice Bryan, 1839) Ingredients: Six Eggs Pint of Wine 1/2 Lb. Sugar One Orange One Lemon Quart of Sweet Cream Whipped Heavy Cream as a topping Instructions: Beat the yolks of six eggs till very light and smooth; stir into them gradually a pint of wine, and let it set for half an hour; then stir in half a pound of powdered sugar, the juice and grated peel of one orange and one lemon, and let it set again for half an hour, after which stir in a quart of rich sweet cream, beat it light, serve it in glasses, and crown them with whipped cream. These cold creams, as they are called, are plain, nice, fashionable and easily prepared. They are eaten with tarts, sweet meats and cake.
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: lemon juice or essence of peppermint or orange juice loaf-sugar Instructions: Squeeze some lemon-juice into a pan. Pound in a mortar some of the best loaf-sugar, and then sift it through a very fine sieve. Mix it with the lemon-juice, making it so thick that you can scarcely stir it. Put it into a porcelain sauce-pan, set it on hot coals, and stir it with a wooden spoon five minutes or more. Then take off the pan, and with the point of a knife drop the liquid on writing paper. When cold, the drops will easily come off. Peppermint drops may be made as above, substituting for the lemon-juice essence of peppermint. Orange drops may be made in the same manner...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 gallon rich cream 6 lemons 2-4 teacups of sugar Instructions: One gallon rich cream, six lemons, first rubbed till soft, and then grated. Tie the yellow peel, which has been grated off, in a piece of coarse muslin. Cut each lemon in half and squeeze the juice from it. Strain the juice, and soak the muslin bag of lemon peel in it, squeezing it frequently till it becomes highly flavored and colored by it. Then add two teacups of sugar. In sweetening the cream, allow a teacup of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of cream to pour in as it sinks in freezing. - Mrs. S. T.
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839) Ingredients: 2 large lemons 1/4 lb. pounded loaf sugar 1/4 lb. fresh butter 3 eggs puff paste grated loaf sugar Instructions: Boil in water, in a closely covered saucepan, two large lemons till quite tender; take out the seeds, and pound the lemons to a paste; add a quarter of a pound of pounded loaf sugar, the same of fresh butter beaten to a cream, and three well beaten eggs; mix all together, and bake it in a tin lined with puff paste; take it out, strew over the top grated loaf sugar. Photo Public Domain Here’s an oldie, but a goodie. I've also included an adapted version of the same recipe. Be forewarned it is very lemony. Get ready to pucker! Baked Lemon...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 quart molassas 1 tsp. saleratus butter nuts or popped corn optional Instructions: Boil a quart of molasses half an hour; add a tea-spoonful of saleratus, to make it stiff and brittle; boil it until it is stiff enough to pull; butter a dish, pour it in, and let it get cool; pull it in a cool place. You may add any kind of nuts, or popped corn.
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1 lb. best brown sugar 2 quarts West India molasses 3 lemons, or large tsp. of strong essence of lemon optional additions: almonds blanched, or a quart of ground-nuts, blanched Instructions: Mix a pound of the best brown sugar with two quarts of West India molasses, (which must be perfectly sweet,) and boil it in a preserving kettle over a moderate fire for three hours, skimming it well, and stirring it frequently after the scum has ceased to rise; taking care that it does not burn. Have ready the grated rind and the juice of three lemons, and stir them into the molasses after it has boiled about two hours and a half; or you may substitute a large...
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