History Southern Cooking, 1824

[nitrofd]

I found this article on the North Carolina Digital Historyweb site.it is from the book "Mary Randolph,The Virginia Housewife.(1824)
www.learnnc.org/lp/editions/nchist-antebellum/5334

 

[donna]

Good find. Think I will skip the Calf's Heart Recipe.

 

[nitrofd]

Good find. Think I will skip the Calf's Heart Recipe.

The American public today tends only to eat the premium cuts of meat not caring to eat the offal.before refrigeration everyone would eat those cuts of meat.you say you like tonque as I do also so why not try those other items.we do eat liver.

 

[Anna Elizabeth Henry]

The American public today tends only to eat the premium cuts of meat not caring to eat the offal.before refrigeration everyone would eat those cuts of meat.you say you like tonque as I do also so why not try those other items.we do eat liver.

Also I imagine it was also considered a waste not to eat everything from livestock. They probably would view our disregard for just throwing out things like tongue, kidneys, etc. as a waste of money and valuable resources. We're fortunate today that we do have refrigeration but also the means to eat only the good cuts of meat. Not that I want to eat calf's heart!

 

[Anna Elizabeth Henry]

This one from the site sounds good!

OKRA AND TOMATOES.
Take an equal quantity of each, let the okra be young, slice it, and skin the tomatoes; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

 

[donna]

I do like liver. Both Fried Chicken Livers and Fried or broiled beef liver. However I have never had tongue. My Granny made it but I never tried it.

 

[truthckr]

Interesting, thanks for posting.

 

[Anna Elizabeth Henry]

I'm not one for unusual meat products typically. Just knowing what the things are turns me off. I'm sure if someone gave it to me without telling me and I ate it I'd probably be none the wiser!

 

[nitrofd]

This one from the site sounds good!

OKRA AND TOMATOES.
Take an equal quantity of each, let the okra be young, slice it, and skin the tomatoes; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

This is a southern standard even today.up north this soul food.