October 22, 2009

Stew apples and strain them: whip the whites of 3 or 4 eggs: add to them pulverized sugar; to this slowly whisk in the apples. Eat with cake.
— Mrs. William S. Donnan, ,A Collection of Virginia Recipes. Richmond, VA: Whittet & Shepperson, 1891.

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.

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, pour over it a rich boiled custard flavored with what you like and stick blanched almonds thick all over the top.”
—Mrs. Clement Carrington McPhail, F. F. V. Receipt Book. Richmond, Va.: West, Johnston & Co., 1894.
(FFV is the First Families of Virginia, a genealogical and historical group made up of descendants of Virginia’s original colonists).