Blogroll
- 18th Century Cooking
- Chef Rick’s Southern Cooking
- Collecting Old Cookbooks
- Culinary Historians of Boston
- Culinary Historians of New York
- Culinary Historians of Washington, DC
- Culinary History Enthusiasts of Wisconsin
- Dew on the Kudzu
- Food History News
- Food Timeline
- FoodHistory.com
- Gherkins & Tomatoes
- History Bites
- Historycooks.com
- Kitchen Retro
- Living 2 Eat
- NOLA Cuisine
- Old Time Cooking, 1940s-1950s
- Recipes from Old Newspapers
- Retrofood.com
- Southern Foodways Alliance
- Southern Plate
Pages
Categories
Translate This Site
Southern Food Quotes
The breakfast table was piled with substantials. Coffee of excellent flavor, toast, hot rolls, cold ham, fried perch and rock, spring chicken, also fried and the sweetest and freshest butter comprised the bill of fare.
— , Chronicler of Maryland Plantation Life, 1859.
More Southern Food
Foodie Blogroll
Archives
Meta
Tag Cloud
February 17, 2010
Beaten Biscuits
To one quart of flour add one teaspoonful salt, one pinch soda, sift these alltogether, then mix in one tablespoon of lard, which has previously been on ice. (It must be cold and stiff.) Moisten all with half a pint of milk, which also has been on ice and in which two tablespoonfuls of crushed ice is put. Mix all well together, beat or work in machine until light, and bake in a moderate oven. A hot oven blisters them.
—Laura Thornton Knowles, Southern Recipes Tested by Myself. New York: George H. Doran, 1913.