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There was nothing on the table, when I was invited to it, except some cold salt pork and pickled beets; but as long as I remained, at intervals of two or three minutes, additions would be made, till at last there had accumulated five different preparations of swine’s flesh, and two or three of corn, most of them just cooked; the only vegetable, pickled beets.
— , A Journey in the Seaboard Slave States, 1861
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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).