From a Pennsylvania 1920 newspaper- Clam Fritters – 1920 Pennsylvania Recipe Little Neck clams (Wikipedia) Clam Fritters 1 pint of clams 2 eggs ¼ cupful cornstarch ½ cupful of flour ½ teaspoonful of salt 1/8 teaspoonful of pepper Drain the clams after cleansing them; chop, add the eggs, well beaten, and stir in the cornstarch […]
Fruit Biscuits from 1900 recipe (Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama) FRUIT BISCUITS Take five cold baking powder or soda biscuits, cut each into three slices and butter each slice. Place bottom slice of each biscuit in a separate dish, pour over it any juicy small fruit, boiling hot and sweetened. […]
Fish Puff – from 1900 recipe (Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama) FISH PUFF A delicious way of using remnants of cold cooked fish. Chop fish and mix with it an equal part of mashed potato. Season with salt and pepper and an ounce of melted butter. Stir into it two […]
Onion Bouillon from 1900 recipe (Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama) ONION BOUILLON One cup each of finely chopped cracklings, onions and cooked dried apples or peaches, one-half cup rice, tea-spoonful of salt and one-half teaspoon pepper. Boil in three pints of water until it can be pressed through a sieve; […]
Mush sticks from 1900 recipe (Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama) MUSH STICKS Make stiff cornmeal mush, season a pint with a saltspoon of pepper and half-teaspoonful of salt and pour into a mold. When cold, cut into sticks one inch thick and six inches long, roll in melted butter, place […]
(Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama) BERNAISE SAUCE Stir in a saucepan over the fire until jellylike the yolks of two eggs, two tablespoonfuls each of stock and oil; take from the fire; add slowly half a tablespoonful of tarragon vinegar, one chopped olive and half a tablespoonful each of finely […]
Green Corn Pudding recipe from 1879 (Transcribed from the Evergreen Star, Evergreen, Alabama, September 18, 1879) GREEN CORN PUDDING Take six ears of corn and with a sharp knife cut off the corn and chop fine. To this add three pints of milk, three eggs, three dessert-spoonsful of butter, the same amount of sugar and […]
Mixed pickles recipe from 1879 (Transcribed from the Evergreen Star, Evergreen, Alabama, September 18, 1879) To one-gallon good cider vinegar add one-quarter pound cloves and set on the stove to heat; fill fruit cans with small cucumbers, beans, onion, and green tomatoes; if you like first wipe them with a dry cloth; do not crowd […]
HOW TO CAN PEACHES (Transcribed from the Evergreen Star, Evergreen, Alabama, September 18, 1879) Choose the cling-stones. Pare, halt, and stone them. Boil the stones or pits until all the flavor is extracted; then having everything in readiness (the cans, with their covers and the wax to seal them), pour off the water from the […]
Taste from the past Pancake recipe from 1879 newspaper Take three eggs and stir them into a pint of milk; add a good pinch of salt and enough prepared flour to make it into a thick, smooth batter. Fry in boiling fat till nearly done; roll over on the other side; drain, and serve very […]
