Two eggs, a cup of sugar, a little nutmeg and salt, a table-
spoon melted butter, three small teaspoons baking powder, cup
and a half of milk, flour to roll. Let them stand before frying.
Rye Dougfhnuts. Miss Judith Allen.
Two quarts of rye flour, two thirds of a cup of lard, a pint of
milk, a pinch of soda and a level tablespoonful of salt. Mix very
hard. Roll one third inch thick in rounds as large as a saucer,
cut in strips like a gridiron and twist each strip. Fry fast and
crisp.
Raised Dougfhnuts✪ Doughnuts.
One cupful of lard or butter, two cups of milk, one cup of
yeast, three cups of sugar, four or five eggs, nutmeg and a pinch
of salt. Warm together the milk and lard, then add the yeast;
stir in flour enough to make a batter, and let it stand over night;
then add the other ingredients. Knead soft and let rise again;
then roll, cut out and let rise before frying.
Cu0tar&9 anb S^jllabube*
Custard. Mrs. Ball.
One and one half pints milk, the same of cream, one cup
sugar, seven eggs, a little salt, nutmeg on top✪ Custard.
34
Raspberry Cream. American Cookery, 1808.
Take a quart of thick sweet cream and boil it two or three
wallops. Then take it off the fire and strain the juices of rasp-
berries into it to your taste. Stir it a good while before you put
your juice in, that it may be almost cold, and afterwards stir it
■one way for almost a quarter of an hour. Then sweeten it to
your taste and when it is cold you can send it up.
To make a fine Syllabub from the Cow.
American Cookery, 1808.
Sweeten a quart of cider with double refined sugar. Grate
nutmeg into it. Then milk your cow into your liquor. When
you have thus added what quantity of milk you think proper,
pour half a pint or more of the sweetest cream you can get all
over it.
"Whipped Cream. "American Cookery." 1808.
Take a quart of cream and whites of eight eggs beaten with
half a pint of wine; mix them and sweeten to taste with double
refined sugar; you may perfume it if you please, with musk or
amber gum tied in a rag and steeped a little in the cream.
Whip it up with a whisk, with a bit of lemon peel tied to the
middle. Take off the froth with a spoon and put it into glasses.
Calf's Foot Jelly.
Scrape four feet clean. Boil in a gallon of water till it is re-
duced to a quart. Strain and cool. Take off the fat.
Boiled with an equal quantity of milk it makes a good blanc-
mange. To make jelly add wine, sugar, juice of leirions, whites
of several eggs. Boil and strain into glasses.
35
porribgee an& flDuebee*
J9S^ Porridges are always good for children. They make an easy dinner
for the women when the men folks take their dinners to the field; and a hot
dish of hulled corn and milk or rice porridge is relished by the men on a
cold night for supper.
Rag Toast.
Brown all the broken bits of bread in the oven and put them
in the bottom of a large dish. Make an ordinary milk porridge
and pour over it.
Mulled Buttermilk. Mrs. Whiting.
Put buttermilk fresh from the churn to heat with a little salt
and sugar. Crumb in a few slices of bread. Let it boil up
once and serve.
Hulled Corn. Miss Lousia Stebbins.
Page 13 · 5 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two eggs, a cup of sugar, a little nutmeg and salt, a tablespoon melted butter, three small teaspoons baking powder, cup and a half of milk, flour to roll. Let them stand before frying.
Rye Doughnuts. Miss Judith Allen.
Two quarts of rye flour, two thirds of a cup of lard, a pint of milk, a pinch of soda and a level tablespoonful of salt. Mix very hard. Roll one third inch thick in rounds as large as a saucer, cut in strips like a gridiron and twist each strip. Fry fast and crisp.
Raised Doughnuts.
One cupful of lard or butter, two cups of milk, one cup of yeast, three cups of sugar, four or five eggs, nutmeg and a pinch of salt. Warm together the milk and lard, then add the yeast; stir in flour enough to make a batter, and let it stand over night; then add the other ingredients. Knead soft and let rise again; then roll, cut out and let rise before frying.
Custards and Syllabubs.
Custard. Mrs. Ball.
One and one half pints milk, the same of cream, one cup sugar, seven eggs, a little salt, nutmeg on top.
Raspberry Cream. American Cookery, 1808.
Take a quart of thick sweet cream and boil it two or three wallops. Then take it off the fire and strain the juices of raspberries into it to your taste. Stir it a good while before you put your juice in, that it may be almost cold, and afterwards stir it ■one way for almost a quarter of an hour. Then sweeten it to your taste and when it is cold you can send it up.
To make a fine Syllabub from the Cow.
American Cookery, 1808.
Sweeten a quart of cider with double refined sugar. Grate nutmeg into it. Then milk your cow into your liquor. When you have thus added what quantity of milk you think proper, pour half a pint or more of the sweetest cream you can get all over it.
"Whipped Cream. "American Cookery." 1808.
Take a quart of cream and whites of eight eggs beaten with half a pint of wine; mix them and sweeten to taste with double refined sugar; you may perfume it if you please, with musk or amber gum tied in a rag and steeped a little in the cream. Whip it up with a whisk, with a bit of lemon peel tied to the middle. Take off the froth with a spoon and put it into glasses.
Calf's Foot Jelly.
Scrape four feet clean. Boil in a gallon of water till it is reduced to a quart. Strain and cool. Take off the fat.
Boiled with an equal quantity of milk it makes a good blancmange. To make jelly add wine, sugar, juice of lemons, whites of several eggs. Boil and strain into glasses.
Porridges and Gruels.
J9S^ Porridges are always good for children. They make an easy dinner for the women when the men folks take their dinners to the field; and a hot dish of hulled corn and milk or rice porridge is relished by the men on a cold night for supper.
Rag Toast.
Brown all the broken bits of bread in the oven and put them in the bottom of a large dish. Make an ordinary milk porridge and pour over it.
Mulled Buttermilk. Mrs. Whiting.
Put buttermilk fresh from the churn to heat with a little salt and sugar. Crumb in a few slices of bread. Let it boil up once and serve.
Hulled Corn. Miss Lousia Stebbins.
Records on this page
DoughnutsRye DoughnutsRye DoughnutsRaised DoughnutsCustard