Blogroll
- 18th Century Cooking
- Chef Rick’s Southern Cooking
- Collecting Old Cookbooks
- 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
Southern Food Quotes
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing… and to top it all off with a wedge of freshly baked pecan pie.
— , Craig Claiborne’s Southern Cooking
More Southern Food
Foodie Blogroll
Archives
Meta
Tag Cloud
March 23, 2009
“Cover the berries with cold water and let boil a few
minutes until done. Then strain, and to every pint of juice
add one pound of granulated sugar. Put back on the fire.
Tie up a little cinnamon, allspice and cloves in a thin muslin
bag, and let boil with the juice until the latter is a pretty
thick syrup, then take off, and when it is thoroughly cold
add one-third as much good brandy or whisky as you have
syrup. It is not necessary to seal it.”
—Echoes Of Southern Kitchens, Compiled and Published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
February 27, 2009
HOME DINNER FOR WINTER.
Oysters on Half Shell.
Turtle Soup.
Boiled Fish and Creamed Potatoes.
Fillet of Beef and Mushrooms. French Peas. Macaroni.
Lettuce Salad. Crackers and Cheese.
Cardinal Richelieu Pudding. Fruit. Coffee.
Serve Claret and Appolinaris.
–Mrs. Charles H. Gibson’s Maryland and Virginia Cook Book. Baltimore: John Murphy & Company, 1894.