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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 →
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.