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
There is likewise great plenty of other fish all the summer long; and almost in every part of the rivers and brooks, there are found of different kinds… Those which I know of myself I remember by the names of herring, rock, sturgeon, shad, old-wife, sheep’s-head, black and red drum, trout, taylor, green-fish, sun-fish, bass, chub, place, flounder, whiting, fatback, maid, wife, small-turtle, crab, oyster, mussel, cockle, shrimp, needlefish, breme, carp, pike, jack, mullet, eel, conger-eel, perch, and cat, &c.
— , History and Present State of Virginia (1705)
More Southern Food
Foodie Blogroll
Archives
Meta
Tag Cloud
October 22, 2009
Stew apples and strain them: whip the whites of 3 or 4 eggs: add to them pulverized sugar; to this slowly whisk in the apples. Eat with cake.
— Mrs. William S. Donnan, ,A Collection of Virginia Recipes. Richmond, VA: Whittet & Shepperson, 1891.
Related posts:
- To make Apple-Fritters A recipe for apple fritters from the 1805 edition of...
- Harry Heth’s Apple Toddy A recipe for apple toddy made by Confederate general Harry...
- Apple Sweet Pickles A recipe for sweet pickles made from apples, taken from...
2 Comments »
RSS feed for comments on this post. TrackBack URL
Great website!!!! Thanks for sharing!
Comment by treehouse Chef — November 12, 2009 @ 9:45 am
that sounds delish-what kind of cake is best with it?
Comment by Amber Hacker — November 17, 2009 @ 4:16 pm