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The breakfast table was piled with substantials. Coffee of excellent flavor, toast, hot rolls, cold ham, fried perch and rock, spring chicken, also fried and the sweetest and freshest butter comprised the bill of fare.
— , Chronicler of Maryland Plantation Life, 1859.
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October 9, 2009
Clean thoroughly and scrape it. Put it into a stove-pan with sufficient cold water, a pod of red pepper and salt. Baste frequently to make it crisp. Cook well done. Serve cold.
—Church of the Epiphany (Danville, Va.). Key to the Pantry: Choice, Tried Recipes. Danville, Va: Boatwright Bros, 1898.
November 18, 2008
- 1 large turkey
- 1 teaspoon salt
- 1 tablespoon browned flour
- 1 pod pepper
- 1 loaf bread
- 1 pt water
- 50 oysters
- 2 hard boiled eggs
- 1/4 large onion
- 4 pieces celery
- 2 tablespoons butter
- 1 cup minced mushrooms
- 1/2 teaspoon minced parsley
Make a dressing by chopping together bread, mush-
rooms, oysters, salt, pepper, onions, celery, parsley and
hard boiled eggs, then fry about 15 minutes in butter; put
this in turkey and rub with oil, flour, salt and pepper.
Put in pan, add water, baste frequently and bake, allow-
ing 20 minutes to the pound.
—Mrs. Martha Pritchard Stanford, Old and New Cook Book, 1904
November 9, 2008
Black-eyed pea soup was probably a fixture in slave cabin cookery prior to the Civil War, but doesn’t show up in Southern cookbooks written by whites until the late nineteenth century.
1 cup dried black-eyed peas
2 tablespoons bacon drippings
1 small yellow onion
Cayenne pepper to taste
1 teaspoon salt
1 tablespoon flour
Wash and pick over peas. Place peas in a 4-quart mixing bowl, cover with water and soak overnight.
Discard remaining liquid. In a 6- to 8-quart Dutch oven over medium heat, sauté onion until tender. Add peas, salt and cayenne; cover with 2 quarts water and bring to a rolling boil. Reduce heat and simmer until peas are tender, about 45 minutes. Check cooking liquid; if it hasn’t reduced by one half, increase heat and cook until approximately one quart of liquid remains. Add flour and stir to thicken. Serve with hot corn bread.

