August 22, 2011

Perch, brook trout, catfish, and all small fish are best fried. They should be cleaned, washed well in cold water and immediately wiped dry inside and out with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is better than drippings or lard. Never use butter as it is apt to burn. See that Continue reading →

December 24, 2009

A  menu, typical of those found in wealthy Southern homes at the end of the nineteenth century. CHRISTMAS DINNER. Decorations Holly. Celery. Olives. Salted Almonds. Blue Points. Grand Chateau Yquem. Green Turtle Soup. Sherry. Broiled Porapano with Pommes Duchesse. Roast Turkey. French Peas. Asparagus. Chateau Lafitte. Terrapin, a la Maryland. Champagne. Roman Punch. Red Head Continue reading →

August 22, 2009

Tipsy Parson is an English dessert that was a staple in the Nineteenth Century South.  It is made by soaking sponge or pound cake in brandy or wine and topping it with a custard pudding. “Soak a whole sponge-cake (or any pieces of dry cake will answer) in some sherry; when saturated with the wine, Continue reading →

February 14, 2009

A look at the foods eaten by slaves on Southern plantations before the Civil War, told in their own words from books they wrote after gaining their freedom.

January 22, 2009

A recipe for sweet pickles made from apples, taken from an 1875 cookbook published by the ladies of the Presbyterian Church in Parish, Kentucky.

January 21, 2009

A recipe for apple toddy made by Confederate general Harry Heth to celebrate the election of president Grover Cleveland, from a 1906 cookbook.

January 10, 2009

A recipe for apple fritters from the 1805 edition of The Art of Cookery Made Plain and Easy, published in 1747 by Hannah Glasse. Includes image of table of contents.

January 5, 2009

Foods eaten by slaves in the 19th Century South, including foods eaten on different plantations based on historical narratives and archeological evidence.

November 17, 2008

“Ground nut” is an early term for peanuts; this soup is a delicacy in some parts of the South, particularly in Virginia.

November 14, 2008

This would have been a typical Thanksgiving menu for a wealthy Southern family in the late 1800s.