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
More Southern Food
Foodie Blogroll
Archives
Meta
- Log in
- Entries RSS
- Comments RSS
- WordPress.org
- Powered by AmazonSimpleAdmin
November 21, 2008
Joint chicken or cut in joints, dip in sweet milk, dredge with white corn meal instead of flour ; salt and pepper. Fry in boiling hot fat. (I preferred lard and butter mixed.)
Make a cream gravy. Serve with corn fritters made of canned or fresh corn. For three to four, one can of corn or six ears cut. Make a batter same as for hot cakes; put corn, salt and sugar to taste. Pour out of end of spoon into boiling fat. Cook a golden brown and serve.
—Mrs. J. E. Buckley, Echoes Of Southern Kitchens. Compiled and published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
No related posts.
[view academic citations]
Posted in: Historic Recipes | | Comments (0)
No Comments »
No comments yet.
RSS feed for comments on this post. TrackBack URL