• 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!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

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Receipts of the Blue & Gray

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(from Modern Cookery, In all its Branches, by Eliza Acton, 1845) Ingredients: 4 eggs 6 oz. sugar 6 oz. flour 4 oz. butter 1 lemon rind 1/3 tsp. carbonate of soda candied citron, optional Instructions: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry, pounded, and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded, beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven. In this, as in all compositions of the same nature...
(from the Fremont Journal, Fremont, Ohio, May 1st, 1857) Ingredients: 1 pint maple molasses 1/2 tea-cupful sour boiled cider 1 tea-cupful water 1 undercrust & 1 uppercrust spice as desired Instructions: One pint of maple molasses; half a tea-cupful of sour boiled cider; and one tea-cupful of water. Set the mixture on the stove, and let it boil; thicken with flour till thick as jelly; roll out your undercrust; spread on the molasses jelly half an inch thick; then cover it with uppercrust; spice as you please. Miss Domestic. The temperatures have risen enough to get the sap moving in the sugar maples. It won't be long before every sugar house around throws a pancake breakfast. In the meantime, this recipe should use up whatever...
(from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping by J.M. Sanderson, 1846) Ingredients: 1/4 pint of dough 1/2 lb. moist sugar 1/2 lb. butter 1 tea-cup of cream 2 eggs 1 lb. currants raisins (optional) 1 tsp. allspice 2 oz. candied orange peel 1 oz. carraway seeds Instructions: A quartern of dough, half a pound of moist sugar, half a pound of butter, a tea-cup full of cream and two eggs, a pound of currants (add raisins if you please) a tea-spoonful of allspice, two ounces of candied orange peel cut small, and an ounce of carraway seeds. Roll the dough out several times, and spread over the several ingredients; flour the pan well, and set it on one side the fire to rise; bake an hour and a half. A...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 1/4 lb. of sweet almonds, 4 bitter almonds 3 eggs 2 oz. butter rind of 1/4 lemon 1 tbsp. lemon-juice 3 oz. sugar Instructions: 1219. INGREDIENTS. - 1/4 lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of 1/4 lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar. Mode: - Blanch and pound the almonds smoothly in a mortar, with a little rose- or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or...
(from Seventy-five receipts for pastry, cakes, and sweetmeats, by Eliza Leslie, 1828) Ingredients: A pound of flour, sifted. Half a pound of butter. A glass of wine, and a teaspoonful of rose-water, mixed. Half a pound of powdered sugar. A nutmeg grated. A tea-spoonful of beaten cinnamon and mace. Three table-spoonfuls of carraway seeds. Instructions: Sift the flour into a bread pan, and cut up the butter in it. Add the carraways, sugar, and spice and pour in the liquor by degrees, mixing it well with a knife. If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough. Spread some flour on your paste-board, take out the dough, and knead it very well with your hands. Put it into small...
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1851) Also known as Brown Betty, or Pan Dowdy Ingredients: 12+ juicy apples of pippin or bell-flower variety 1 large lemon, or substitute a tea-spoonful of essence of lemon brown sugar fresh butter grated bread-crumbs Serve with: cream-sauce, or with butter, sugar, & nutmeg Instructions: Pare, core, and slice thin, a dozen or more fine juicy pippins, or bell-flowers, strewing among them some bits of the yellow rind of a large lemon that has been pared very thin, and squeezing over them the juice of the lemon. Or substitute a tea-spoonful of essence of lemon. Cover the bottom of a large deep dish with a thick layer of the sliced apples. Strew it thickly with brown sugar, then...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: stewed apples bread crumbs one spoonful butter spoonful wine cinnamon nutmeg lemon peel brown sugar three eggs Instructions: Equal quantities stewed apples and bread crumbs, one spoonful butter, three eggs beaten up and stirred in at the last, just before baking. Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown sugar. Stir together, and bake quite a long time.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: apples white sugar syrup cloves, allspice, or mace (by preference) flour butter brandy or wine to improve flavor Instructions: Pare and slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it. Photo by Shisma, CC-4.0
(from Dr. Chase's Recipes; Or, Information for Everybody, by Dr. Alvin Wood Chase, 1866) Ingredients: ripe moderately sour apples brown sugar butter Instructions: BETTER THAN PRESERVES. Take moderately sour apples, when ripe; and with a pocket knife cut out the stem, and flower end also, so as to remove the skin from these cup shaped cavities; wash them and place them in a dripping pan; now fill these cavities with brown sugar, and pretty freely between them also, with sugar; then lay on a few lumps of butter over the sugar; place them, thus arranged, into the oven when you begin to heat up the stove for breakfast or dinner, and keep them in until perfectly baked through and soft. Take them up on plates, while hot, by means of a...
(from The Book of Household Management, edited by Isabella Beeton, 1861) Ingredients: 2 lbs. flour 1 lb. currants 1 lb. raisins 1 lb. suet 2 eggs 1 pint milk slices of candied peel Instructions: 1324. INGREDIENTS. - 2 lbs. of flour, 1 lb. of currants, 1 lb. of raisins, 1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied peel. Mode. - Chop the suet finely; mix with it the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add sufficient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 2-1/4 to 2-1/2 hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding, use only half the quantity...
(from The Book of Household Management, edited by Isabella Beeton, 1861) (Plain and Economical, a nice Pudding for Children.) Ingredients: 1 teacup of rice 2 tbsp. moist sugar 2 pints milk 1/2 oz. butter, or 2 sm. tbsp. chopped suet 1/2 tsp. grated nutmeg. Instructions: 1343. Ingredients - 1 teacup of rice, 2 tablespoonfuls of moist sugar, 2 pints milk, 1/2 ounce butter or 2 small tablespoonsfuls of chopped suet, 1/2 teaspoonfuls of grated nutmeg. Mode. - Wash the rice, put it into a pie-dish with the sugar, pour in the milk, and stir these ingredients well together; Then add the butter cut up into very small pieces, or, instead of this the above proportion of finely minced suet; grate a little nutmeg over the top, and bake the...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 2 quarts milk 1 lb. flour 4 eggs 8 oz. sugar 1 quart of fruit (either plums, gooseberries, currants, &c.) 1 oz. butter a good pinch of salt Instructions: Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the...
(from The New England Cook Book, published by Hezekiah Howe & Co, 1836.) Ingredients: tart mellow apples flour mace Zante currants butter citron strips custard mixture 1 quart of milk 3 spoonfuls flour 6 eggs 1 grated nutmeg 4 tbsp. sugar Instructions: Pare and halve tart mellow apples, scoop out the cores, put a little flour in the hollow of the apples, and wet it so as to form a thick paste, stick a blade or two of mace and three or four Zante currants, in each one of the apples. Butter small cups, and put half an apple, in each one, lay three or four narrow strips of citron round each apple. Mix a quart of milk, with three spoonfuls of flour, six eggs, a grated nutmeg and four table spoonsful of sugar. Nearly fill the cups with...
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 lb. fresh butter 1/2 lb. lard 1-1/4 brown sugar 4 eggs 1 pint new milk 1 grated nutmeg 1 tsp. pounded mace 1 tsp. soda 1-3/4 lbs. flour 1-1/2 lbs. raisins 1-1/2 lbs. currants wine and brandy for flavor Instructions: Take a pound of fresh butter, and half a pound of lard, cream it well together, and add one pound and a quarter of brown sugar. Beat in four eggs, one at a time; put in a pint of new milk, and one grated nutmeg, a tea-spoonful of pounded mace, and a tea-spoonful of soda. Gradually mix with this, one pound and three-quarters of well-dried flour, and beat all well together. Then add a pound and...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 1 oz. currants very thin bread butter 4 eggs 4 oz. sugar 1 drachm nutmeg 1 pint new milk Instructions: You must have a dish that will hold a quart, wash and pack two ounces of currants; strew a few at the bottom of the dish; cut about four layers of very thin bread and butter, and between each layer of bread and butter strew some currants; then break four eggs in a basin, leaving out one white; beat them well, and add four ounces of sugar and a drachm of nutmeg; stir it well together with a pint of new milk; pour it over about ten minutes before you put it in the oven, it will take three quarters of an hour to bake.
(from Excelsior Cook Book and Housekeeper's Aid, by Laura Trowbridge, 1863) Ingredients: butter-nut meats, or hickory-nut meats 2 eggs 1-1/2 pints milk 2 tbsp. sugar Instructions: A tea-cupful of butter-nut meats, two eggs, a pint and a half of milk, nearly two table-spoonfuls of sugar. A hickory pie may be made in the same way. They have a very nice flavor. This recipe references the butter-nut and the hickory-nut for use in a pie. Hickory-nuts are sometimes unpalatable, and are used as animal feed. There are three species of Hickory that have edible and tasty nuts in North America, the Shagbark Hickory, the Shellbark Hickory, and Carya illinoinensis, better known as the PECAN TREE! Yes, this may be one of the earliest...
(from The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks, by William Vollmer, 1856) Ingredients: short-paste or yeast-paste 3 oz. butter 3 egg yolks a dessert plate of curded whey cheese 2 oz. sugar pounded cinnamon a few pulverised cloves 3 tbsp. cleanly picked currants 8 egg whites mixed sugar Instructions: Prepare a cake of short-paste or yeast-paste, with a pretty high rim or frame work; then stir three ounces of butter with the yelks of three eggs, to a froth, add in a whey cheese (curd) about the size of a dessert-plate, together with two ounces of sugar, some pounded cinnamon, a few grains of pulverised cloves, and three table spoonfuls of cleanly picked currants, finally, mix the whole with the...
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822) Ingredients: 2 quarts new milk 2 tbsp. rennet 4 oz. sugar 3 oz. fresh butter 4 egg yolks nutmeg lemon-peel 1 glass brandy 2 oz. currants puff paste Instructions: Put two quarts of new milk into a stew-pan, set it near the fire, and stir in two table-spoonfuls of rennet: let it stand till it is set (this will take about an hour); break it well with your hand, and let it remain half an hour longer; then pour off the whey, and put the curd into a colander to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of sugar, pounded and sifted, and three ounces of fresh butter; oil it first by putting it in a little...
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: 3 oz. best chocolate, or prepared cocoa 3/4 lb. butter 1 lb. powdered loaf sugar 1 tsp. cinnamon 10 eggs separated into whites and yolks cake icing Instructions: Scrape down three ounces of the best and purest chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of a pound of fresh butter; add to it a pound of powered loaf-sugar; and stir the butter and sugar together till very light and white. Have ready fourteen ounces (two ounces less than a pound) of sifted flour; a powered nutmeg; a tea-spoonful of powdered cinnamon-mixed together. Beat the whites of ten eggs till they stand alone; then the yolk...
(from The New England Cook Book, published by Hezekiah Howe & Co, 1836) Ingredients: 3/4 lb. sugar 1/2 lb. butter 2 tsp. saleratus dissolved in 1/2 teacup of water 1/2 pint of apple cider 2 lbs. flour grated nutmeg Instructions: Rub together three quarters of a pound of sugar, and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, turn it into the cake, together with half a pint of cider, stir in two pounds of flour and grated nutmeg. Bake it about half an hour. This cake should be eaten in course of two or three days after it is made, as it gets very dry very quick.
(from The American Home Cook Book: With Several Hundred Excellent Recipes, published by Dick & Fitzgerald, 1854) Ingredients: 1 lb. flour 1 lb. sugar 1/2 lb. butter 7 eggs 1/2 pint cream 1 gill of brandy Instructions: One pound of flour, one of sugar, half a pound of butter, seven eggs, half a pint of cream, and a gill of brandy. A slightly richer pound cake style cake. This is one of those "figure out the directions on your own" recipes!
(from Sunny South, of Atlanta, Georgia, November 16, 1878) Ingredients: 1 cup sugar 3 cups flour 1/2 cup cold water 3 eggs 1 tsp. yeast powder Instructions: One cupful of white sugar, three cupfuls sifted flour, one-half cupful cold water, three eggs, one teaspoonful yeast powder in the flour; flavor to taste. Mix yolks and sugar, then add water after the whites ( beaten to a stiff froth first) then the flour.
(from the Civilian & Telegraph, of Cumberland, Maryland , September 12, 1861) Ingredients: Inside. (cream filling) 1/2 cup flour 1 cup sugar 2 eggs 1 pint new milk lemon or vanilla for flavor Outside. (cake) 1 cup water 1 cup butter 2 cups sifted flour 5 eggs 1/4 tsp. soda Instructions: Inside. — Half a cup of flour; one cup of sugar; two eggs. Boil one pint of new milk; beat the flour, eggs and sugar together, and stir into the milk while boiling until sufficiently thickened. Boil the milk in a kettle of water. Flavor with lemon or vanilla. Outside. — One cup of water; one cup of butter; two cups of sifted flour; five eggs. Boil the water and butter together, stir in the flour while boiling, when cool add the eggs, beating them...
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: 2 cocoa-nuts 1/4 lb. fresh butter 1/4 lb. finely-powdered loafsugar 6 eggs 1 pint rich cream optional seasonings: 1 tsp. mixed nutmeg and cinnamon finely powdered 1 tbsp. rose brandy Instructions: Take two cocoa-nuts of large size. Break them up, and pare off the brown skin from the pieces. Then grate them very fine. Stir together a quarter of a pound of the best fresh butter, and a quarter of a pound of finely-powdered loafsugar, till perfectly light. Beat six eggs till very thick and smooth; afterwards mix them, gradually, with a pint of rich cream. Add this mixture, by degrees, to the beaten butter and sugar, in...
(from Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland, 1871) Ingredients: pie paste, enough for top and bottom pie crust raspberries powdered sugar 1 small cup of milk - half cream Whites of 2 eggs white sugar - 1 tbsp. for mixture, a sprinkle on top to finish 1/2 tsp. corn-starch Instructions: Line a dish with paste and fill with raspberries, made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture: - 1 small cup of milk - half cream, if you can get it, heated to boiling. Whites of two eggs, beaten light & stirred into the boiling milk. 1...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: 1 cup butter 2 cups sugar 3 cups flour 4 eggs Instructions: Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more. Photo by Steph Laing, CC-2.0
(from the Southern Aegis and Harford County Intelligencer, Bel Air, Maryland, December 20, 1862) Ingredients: 1 cup of butter 2 cups sugar 3 cups flour 8 egg whites 1 cup sweet milk 2 tsp. cream of tartar 1 (small) of soda Instructions: 1 cup of butter, 2 of sugar, 3 of flour, the whites of 8 eggs, 1 cup of sweet milk, 2 teaspoonfuls cream of tartar, 1 (small) of soda. The cream of tartar to be put in the flour, the soda in the milk. Stir in the milk and flour the last thing, alternately. For cocoa-nut cake, grate one cocoa-nut and add to it - or a pound of blanched almonds, and extract of bitter almonds and a glass of brandy, will make delicious almond cake.
(from The New England Economical Housekeeper, and Family Receipt Book, by Esther Allen Howland, 1845) Ingredients: 3 eggs 1 heaping tbsp. sugar 1-1/2 milk salt nutmeg common pastry crust Instructions: For a large pie, put in three eggs, a heaping tablespoonful of sugar, one pint and a half of milk, a little salt, and some nutmeg grated on. For crust, use common pastry. Photo by Ralph Daily, CC-2.0 This is said to be the original custard pie recipe. It is creamy and smooth and not too sweet. If you want to dress it up some, add freshly whipped cream on top and dust with toasted coconut.
(from Dr. Chase's Recipes; Or, Information for Every Body, by Dr. Alvin Wood Chase, 1865) Ingredients: 2-1/2 lbs. flour 1-1/4 lbs. pulverized white sugar 10 ozs. fresh butter 5 eggs 1/8 oz. carbonate of ammonia 1/2 pt. milk; or water, if no milk is available Instructions: Flour 2-1/2 lbs.; pulverized white sugar 1-1/4 lbs.; fresh butter 10 ozs.; 5 eggs well beaten; carbonate of ammonia 1/8 oz.; water 1/2 pt.; or milk is best, if you have it. Grind down the ammonia, and rub it with the sugar. Rub the butter into the flour; now make a bowl of the flour, (unless you choose to work it up in a dish,) and put in the eggs, milk, sugar, &c. and mix well, and roll out to about a quarter of an inch in thickness; then cut out with a round...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 10 eggs 1 lb. sugar 1/2 lb. flour 1 lemon rind juice of 1/2 lemon Instructions: 10 eggs. 1 pound sugar. 1/2 pound flour. Rind of 1 lemon, and juice of 1/2 lemon. Make exactly like sponge cake, and bake in jelly-cake tins. Then take the whites of two eggs beat to a froth, and add one pound sugar, the grated rind and juice of one orange, or juice of half a lemon. Spread it on the cakes before they are perfectly cold, and place one layer on another. This quantity makes two cakes. - Mrs. I. H. Photo by Stacy, CC-2.0 On January 19th we celebrate the 210th Birthday of General Robert E. Lee. To commemorate the occasion, I offer a recipe for Robert E. Lee...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865) Ingredients: 2 lbs. fine flour 1 lb. fresh butter 1/2 lb. fine sifted sugar optionally top with caraway confections, and small pieces of orange peel Instructions: Take two pounds fine flour, one pound fresh butter, half pound fine sifted sugar. Thoroughly knead these together without one drop of water (the prevailing mistake is to add more or less water), roll out the cake to half an inch in thickness, and place it over paper in a shallow tin, and fire slowly until of proper crispness . It is usual to insert in upper surface a few caraway confections and small pieces of orange peel. Good cake should be most brittle - Scotice, "short:" - hence its name.
(from The Virginia House-wife, by Mary Randolph, 1825) Ingredients: 3 quarts flour 3/4 lb. brown sugar 1 large spoonful pounded ginger 1 tsp. powdered cloves 1/2 lb. butter 1 quart rich molasses Instructions: Three quarts of flour, three quarters pound of brown sugar, a large spoonful of pounded ginger, one teaspoonfuls of powdered cloves, sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: 6 oz. butter 3/4 lb. flour 6 oz. treacle 1 pint cream 1/4 lb. double-refined sugar 1/2 oz. powdered ginger 1 oz. caraway-seeds stick cut candied orange, or lemon-peel Instructions: Rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top. Here's another from Godey's December 1861 - interesting recipe given the...
(from Jennie June's American Cookery Book, by Jane Cunningham Croly, 1866) Ingredients: 20 lbs. flour 15 lbs. sugar 10 lbs. butter 1 dozen eggs 1 quart of wine 1 quart of brandy 1 oz. nutmeg 3 oz. cinnamon 3 oz. cloves 3 oz. mace 2 lbs. citron 5 lbs. currants 5 lbs. rasins 1 quart yeast frosting Instructions: Twenty pounds of flour, fifteen pounds of sugar, ten pounds of butter, four dozen of eggs, one quart of wine, one quart of brandy, one ounce of nutmegs, three ounces each of cinnamon, cloves, and mace, two pounds of citron, five pounds each of currants and raisins, and one quart of yeast. Frost it, and dress it with box and rose leaf. - https://www.amazon.com/dp/B00G2M1ZPE/?tag=civilwartalkc-20 Wow!!! Take a look at this...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 1 lb. sugar 2 lemons rinds 1 lb. flour 4 eggs 6 oz. warm butter Instructions: Rasp on sugar, rinds of two lemons; dry, reduce to powder, and sift it with as much more as will make one pound. Mix it with one pound of flour, four well-beaten eggs, and six ounces of warm butter. Drop the mixture on buttered tins, and bake in a very slow oven, for twenty or thirty minutes. Should look pale, but be perfectly crisp. Photo by S. Mitchell, CC-2.0 (from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863) Ingredients: 1-1/2 lb. flour 1 lb. sugar 3/4 lb. butter 3 eggs 1 tsp. soda 1/2 cup milk 1 nutmeg Instructions: One pound and a...
(from The Complete Biscuit and Gingerbread Baker's Assistant, by George Read, 1854) Ingredients: 1/2 lb. butter 1/2 lb. sugar 1/2 lb. flour 6 eggs 1/4 oz. volatile salt pounded fine raspberry or other jam Instructions: 1/2 lb. of butter, 1/2 lb. of sugar, 1/2 lb. of flour, 6 eggs, 1/4 oz. of volatile salt pounded fine. Mix as pound cakes. Bake them in round flat tins about a quarter of an inch deep, or drop some of the paste on white-brown paper, and spread it out into a round thin cake, six inches in diameter; this will make twelve cakes; bake them in a moderate oven on tins; take them off the paper when baked; spread some raspberry or other jam on the surface of two of them, and put three together; trim round the edges with a...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: rind and juice of 2 to 3 lemons 1 glass of brandy 1 lb. flour 1/2 lb. treacle 1/2 lb. butter melted 1/2 oz. ground ginger 1/4 oz. cayenne pepper Instructions: Grate the rinds of two or three lemons, and add the juice to a glass of brandy; then mix the grated lemon in one pound of flour, make a hole in the flour, pour in half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and mix all up together with half an ounce of ground ginger and quarter of an ounce of cayenne pepper. The Godey's Lady's Book from December 1861 is chock full of great period holiday recipes. Here's one for a very interesting spin on...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 2 rinds from small lemons, juice from 1. 2 cups sugar 1/2 cup butter 1/2 cup cream, or sweet milk 6 eggs, beaten separately 1 puff pastry undercrust Instructions: The rind of two small lemons and the juice of one. 2 cupfuls sugar 1/2 cup butter 1/2 cream (or sweet milk) 6 eggs, beaten separately. Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste. - Mrs. H. Photo by Kenny Louie, CC-2.0
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 4 eggs, to be separated 1 large lemon 5 heaping tbsp. sugar (filling) 1 puff pastry undercrust 5 tbsp. sugar (meringue toping) Instructions: Yolks of four eggs, white of one, beaten very light; grated rind and juice of one large lemon; five heaping tablespoonfuls sugar. Bake in an undercrust till the pastry is done. Froth the white of three eggs with five tablespoonfuls sugar. Spread over the pies and bake again till brown.--Mrs. Col. S. Included in this cookbook by Marion Cabell Tyree are some recipes by a Mrs. Col. S and one by Col. S. Mrs. Tyree protected the identity of her sources by only using initials. It has been determined these were from Col...
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