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Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them ‘crisp’ should be altogether disregarded when health is considered of more importance than fashion.
— , Modern Cookery for Private Families (1845)
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January 22, 2009
“Take five pounds of sugar, one quart of vinegar, one and one half ounces of stick cinnamon, one and one half ounces of cloves, one ounce of white mustard; boil all together. Pare and quarter eight pounds of apples; put in boiling water; let boil till tender. Then pour the boiling vinegar and spices over the apples.” ––Mrs. Amanda Clay
–The Ladies of the Presbyterian Church, Parish, KY. Housekeeping in the Blue Grass: A New and Practical Cook Book. Cincinnati: Geo. E. Stevens & Co., 1875.
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That sounds awesome! I want to try that.
Comment by Amber Hacker — January 22, 2009 @ 5:38 pm
Very impressive blog, full of history and good southern recipes! I would like to introduce you to Foodista.com - a food and cooking encyclopedia - and invite you to link your blog to foodista-related pages using our small embeddable widgets. This is a good way for you to build traffic and connect with other food lovers! Check it out here. Also feel free to share your recipes and tips with us!
Comment by Desmone007 — January 25, 2009 @ 6:15 pm