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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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August 17, 2010
So called because made of stale bread, which would be a loss
Six thick slices of stale bread, soaked in sugared milk,
flavored with vanilla ; drain and dip in beaten egg, fry in hot
lard, browning on both sides ; sprinkle with powdered sugar
and serve hot.
Mrs. Franklin L. Morgan.
—Echoes Of Southern Kitchens, Compiled and Published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
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
January 26, 2009
“One cup of preserves, one cup of butter, one cup of sugar, one cup of flour, five eggs. Cream the butter and sugar together, add the flour and eggs well beaten ; lastly the preserves. Bake in a quick oven. Serve hot with sauce.”
–Mrs. W. A. Horne, Echoes Of Southern Kitchens. Compiled and published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
November 21, 2008
Joint chicken or cut in joints, dip in sweet milk, dredge with white corn meal instead of flour ; salt and pepper. Fry in boiling hot fat. (I preferred lard and butter mixed.)
Make a cream gravy. Serve with corn fritters made of canned or fresh corn. For three to four, one can of corn or six ears cut. Make a batter same as for hot cakes; put corn, salt and sugar to taste. Pour out of end of spoon into boiling fat. Cook a golden brown and serve.
—Mrs. J. E. Buckley, Echoes Of Southern Kitchens. Compiled and published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
