iwant to start cooking like they did in the old days if anyone could help me out i would appreciate it. thanksI'm looking for a old_timey biscuit %26amp; any old_timey recipes really.?
Currant Jelly
The following recipe was transcribed ver batim from
Moore's Rural New Yorker
Rochester, New York
July 20, 1867
Put your currants in a bell-metal kettle, and scald them well; when cool press them through a sieve, getting out all the juice (be careful not to allow any skin or seeds to passs through the sieve), measure the juice, put it back in the kettle, and let it boil hard for 5 or 6 minutes, skimming it well; then add, while on hte fire boiling, one pound of sifted loaf sugar to every pint of juice; stir it till dissolved, which will be in a few minutes; it ought not to boil after the sugar is in; all that is necessary is to have it well dissolved, and then it is done and ready to put in tumblers. It has a beautiful light color, and will keep for years.
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Dried Apple Cake
The following recipe was transcribed ver batim from
The Dallas Morning News
Dallas, Texas
March 22, 1914
One cup dried apples. Soak overnight and then chop fine, Simmer slowly two hours in a cup of molasses. Cream one-third cup butter with one cup sugar; add one egg one teaspoon cinnamon, one teaspoon cloves, one-half teaspoon nutmeg,, a few grains of salt, two cups flour. Beat this mixture thoroughly and then add the apple and molassas.
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Fried Potatoes
The following recipe was transcribed ver batim from
The Ottawa County Reporter
Port Clinton, Ohio
September 23, 1881
Take cold, boiled potatoes, grate them, make them into flat cakes, and fry them in butter. You may vary these cakes by dipping them in the yolk of an egg and rolling them in bread crumbs, frying them in boiling lard.
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Okra Soup
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
April, 1859
Take a quarter peck of okras, slice them round, and put them on the fire, with a slice of ham, and a gallon of water; boil the whole about five hours. Half an hour before serving the soup, add quarter of a peck of tomatoes, skinned.
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Lobster Bisque
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
March, 1867
A soup made with fish is always called a bisque. It is made either with crabs or lobsters. Remove a portion from either side of the head and use the rest. To boil a lobster, put it in a fish-kettle, and cover it with cold water, cooking it on a quick fire. Twol lobsters will make a soup for six or eight persons, and also salad. All the undershell and small claws are pounded in a mortar to make the bisque. When it is pounded, put it in a pan and set it upon the fire with broth or water. The meat is cut in small pieces to be added afterward, The bisque is left on the fire to boil gently for half an hour. Then pour it into a seive and press it with a masher to extract the juice. To make it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from the lobster. When you have strained it, put a little butter with it, and add as much broth as is required. Put some of the meat in the soup-tureen, and pour the soup over it.
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Cabbage Salad
The following recipe was transcribed ver batim from
The Gainesville Reporter
Gainesville, Alabama
March 17, 1881
Shred the cabbage fine. Heat together two tablespoonfuls of vinegar, one of butter and a teaspoonful each of salt and sugar. Pour it over the cabbage hot, sprinkle pepper on top and serve.
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Rice Fritters
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
February, 1859
Boil half a pound of rice till it becomes soft; pour it out to cool; add to it one pint of milk, half a pound of flour, and a teaspoonful of powdered cinnamon. Fry them in butter or lard, and serve them with wine sauce.
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Cheese %26amp; Marmalade Sandwiches
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1 cup grated American cheese
1 small jar orange or fig marmalade
2 tablespoons chopped nuts
Mix all ingredients and use as a filling between thin slices of bread, spread with butter or oleomargarine. Cut in fancy shapes.
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Supreme of Chicken
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil soft a good chicken, strain the stock, and cut the meat in strips. Melt two ounces of butter, add three tablespoons of sifted flour, pepper, salt and a little mace, pour the chicken stick on this, adding a cup of cream, simmer for five minutes, pour on the chicken and serve. A teaspoonful of extract of beef imparts color and fine flavor to the dish.
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Southern Corn Bread
The following recipe was transcribed ver batim from
Home Comfort Range Cook Book
Circa 1900
Sift one quart of white corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to make a thin batter. Beat all very hard for two minutes and bake rather quickly in a hot, well-greased pan in which a little dry meal has been sifted. Eat immediately.
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Chicken Griddle Cakes
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
May 16, 1913
Beat one egg, add two tablespoonfuls of chicken fat, melted; one cupful of minced chicken, half a level teaspoonful of salt, one pint of milk, and flour enough to make a batter that will spread slowly when placed on the griddle, having previously sifted three teaspoonfuls of baking powder into the flour.I'm looking for a old_timey biscuit %26amp; any old_timey recipes really.?
You can try this site
http://www.grandmasrecipes.org/
Hope you find what your looking for.
A short cut to old time style biscuits is Bisquick. The recipe is on the box. Your family will swear you spent a long time making them.
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