pepperpot
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860)
Ingredients:
4 lbs. tripe
water
1 tsp. salt per quart of water
4 calf's feet
4 onions
1 small bunch of sweet herbs
4 potatoes
2oz. butter rolled in flour
Cayenne pepper to season
optionally add additional spices
simple dumplings
flour
butter
a little water
Instructions:
Cut into small pieces four pounds of tripe; boil it in as much water as will cover it, putting a teaspoonful of salt to every quart of water; let it boil three hours; then have ready four calf's feet, which have been dressed with the skin on; put them into the pot with the tripe, and add as much water as will cover them, also four onions sliced, and a small bunch of sweet herbs chopped finely; half an hour before the pepper pot is done, add four potatoes cut in pieces; when these are tender, add two ounces of butter rolled in flour, and season the soup with Cayenne pepper; make some little dumplings of flour and butter and a little water; drop them into the soup; when the vegetables are sufficiently soft, serve it. The calf's feet may be served with or without drawn butter. Any kind of spice may be added. If allspice or cloves are used, the grains should be put in whole.
Photo by Simon Abrams, CC 2.0
pepper-pot
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
3 lbs. beef
1/2 lb. lean ham (optional)
1 bunch of dried thyme
2 onions
2 large potatoes
4 quarts water
1 large fowl (optional)
1/2 lb. pickled pork
meat of 1 lobster
some small suet dumplings (walnut sized)
1/2 peck spinach
salt and Cayenne for seasoning
Instructions:
Stew gently in four quarts of water till reduced to three, three pounds 0f beef, half a pound of lean ham, a bunch of dried thyme, two onions, two large potatoes pared and sliced; then strain it through a colander, and add a large fowl, cut into joints and skinned, half a pound of pickled pork, sliced, the meat of one lobster, minced, and some small suet dumplings the size of a walnut. When the fowl is well boiled, add half a peck of spinach that has been boiled and rubbed through a colander; season with salt and Cayenne. It is very good without the lean ham and fowl.
According to editor of "Civil War Recipes, Receipts from the Pages of Godey's Lady's Book", this soup often called Philadelphia Pepperpot, is said to have been created by a Pennsylvania Dutch cook in George Washington's army during the siege at Valley Forge. Her source is "Cooks, Gluttons and Gourmets" by Betty Wason.
However, Karen Hess in her commentaries for "The Virginia House-Wife" by Mary Randolph, believes it originated in the West Indies long before the Revolutionary war.
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