Our mothers and grandmothers did not have all the kitchen tools we have today. This is how they made Potato Straws. How to Make Potato Straws (Transcribed from Brewton Banner (Brewton, Alabama June 2, 1883) POTATO STRAWS Wash a pint of potatoes, peel them very thin, slice them about a quarter of an inch thick, […]
(Excerpts transcribed from Daily Mountain Eagle, Jasper, Alabama, January 6, 1886) CHICKEN PIE 1886 RECIPE Stew chicken till tender, season with one-quarter of a pound of butter, salt, and pepper; line the sides of a pie-dish with a rich crust, pour in the stewed chicken, and cover loosely with a crust, first cutting a hole […]
(Excerpt transcribed from Daily Mountain Eagle, Jasper, Alabama, January 6, 1886) GREEN CORN FRITTERS 1886 RECIPE Cut through the centre of each row of kernels, then press out the centre pulp with the back of the knife. Beat two eggs thoroughly, and add to them a heaping saltspoonful (teaspoonful?) of salt, a pinch of cayenne, […]
(Excerpt transcribed from Daily Mountain Eagle, Jasper, Alabama, January 6, 1886) POACHED EGGS 1886 RECIPE Nearly fill frying pan with boiling water; add a little salt and vinegar. Bread eggs one at a time into wet saucer; slip from this upon surface of water. Cook slowly three minutes; take up with perforated skimmer; lay carefully […]
(Excerpt transcribed from Daily Mountain Eagle, Jasper, Alabama, January 6, 1886) HOE CAKES 1886 RECIPE Stir into a pint of milk, a teaspoonful of salt, half a pint of corn meal and a teaspoonful of molasses; mix, pour it on a hot tin, and bake before the fire. Sugar may be used if preferred, and […]
Two more fish recipes from the 1920s to try. Salt-Codfish Salad Soak one pound of salt cod in cold water overnight. Drain water, put more cold water on it, just cover and simmer for 30 minutes; drain; cool; flake with a fork, and to this add equal quantities of cold boiled potatoes and three medium-sized […]
