Blogroll
- 18th Century Cooking
- Chef Rick’s Southern Cooking
- Collecting Old Cookbooks
- Culinary Historians of Atlanta
- 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
Southerners can’t stand to eat alone. If we’re going to cook a mess of greens we want to eat them with a mess of people.
—
More Southern Food
Foodie Blogroll
Archives
Meta
Tag Cloud
Historic Recipes
southern food
1800s
Early Twentieth Century recipes
19th century recipes
rick mcdaniel
Black history
Southern cooking
united daughters of the confederacy
southern foodways
slave cooking
African American recipes
Historical Recipes
recipe
nineteenth century
African-American foodways
19th century
nineteenth century recipes
food historian
1950s recipes
historic menus
Marietta Gibson
historic
heritage
food history
slave diet
Southern Recipes
1900s recipes
nineteenth century menus
virginia cook
southerner
An Irresistible History of Southern Food
food writer
southern foodways alliance
creole cuisine
jamestown in 1607
black eyed pea soup
black eyed pea
southern cookbooks
black eyed peas
party potatoes
potato casserole
christmastime
classic recipe
Southern Thanksgiving menu
July 3, 2011
To one quart of strawberries, add one pound of sugar and juice of two lemons, mash them and stand aside one hour, then strain through a fine sieve ; add one quart of water and freeze. This is enough for eight persons.
–Mrs. Charles H. Gibson’s Maryland and Virginia Cook Book. Baltimore: John Murphy & Company, 1894.
[view academic citations]
Posted in: Historic Recipes | | Comments (0)