Sooo...let's have a giveaway for the person who can come up with the best 1881 recipe. Post your recipe in comments along with your email addy. I won't hunt for it, so if you forget to put it in there, I'll go with recipe number two. I'll make the decision over the weekend, and will pick one on Sunday evening, then I'll send the book out.
There's also a novella coming out July 9th, Miss Fishfly, and I'd love to be able to send you an ebook copy of Miss Fishfly. Just put in the comments what your town (or local school) mascot is, and I'll pick the one that I think is as strange as our town's summer festival mascot--the fishfly.
Two chances to win. Either the novel, The Substitute Bride, or the novella, Miss Fishfly, which, by the way, is the sequel to Polar Bear Plunge.
Hope to hear from you! Blessings...
Congratulations, Linda!! I'm so excited for you and this book looks delightful!
ReplyDeleteCream Apple Pie Recipe
What Mrs. Fisher Knows About Old Southern Cooking, by Abby Fisher, San Francisco: Women's Co-op Printing Office, 1881
Cream Apple Pie. (Recipe from a slave.)
The best of apples to be used. To two pounds of apples use a gill of water; put on fire to steam till the apples will mash perfectly fine and soft; sweeten to taste and let them cool. Season with powdered cinnamon--one-half teaspoonful of the best. Have one crust of pastry only, and that at the bottom of plate; fill plate with the fruit, then bake quickly in a hot oven. Take one pint of fresh cream sweetened to taste; beat the white of five eggs light, and add to the cream; flavor with vanilla.
Beat the cream lightly before adding the eggs, then with a spoon spread over pies on sending to table.
- See more at: http://www.everythingpies.com/cream-apple-pie-recipe-fisher-black-slave-1881.html#sthash.qlvVxVpl.dpuf
PORK CAKE
ReplyDelete6 eggs creamed with
2 lb brown sugar
1 1/4 cups all fat pork (ground)
5 cups flour
2 lbs raisins
1 qt nuts
2 tsp soda
1 tsp of each: soda, cinnamon, cloves, spice (must be allspice?)
1 pt boiling water
Mix and bake 350 degrees for about 1 hr and 30 min.
Bake in two tube pans
(Yum, yum. Sounds delicious! Right? All fat Pork Cake! And you get two for the price of one! :) )
I promise this is for real. Found it in old family recipes. I haven't tried it. Not too fond of all fat pork. kay@liferocksministry.com
ReplyDeleteIt's just lard. The shortening of its day. And science is finally catching up with what our ancestors knew all along. Lard is good for you! As science tracks the rise in heart ailments with the use of hydrogenated oils... the evidence is overwhelming. Time to go back to all fat pork!
ReplyDeleteI have never done this, but have always been fascinated with the idea. From what I've read - not recently so I'm relying on memory - this was done frequently on the trail. Even though the railroad connected both shores of this country well before 1881, people still traveled by wagon to where the railroad didn't go.
ReplyDeleteKill a small fowl (prairie chicken, partridge, or the like) disembowel but leave the feathers in place. Make a stiff paste of mud and clay from a riverbank. Completely coat the bird with a thick layer. Push into the embers of the campfire before bed, covering the clay-wrapped birds with the coals. In the morning, crack the baked clay shells. The feathers (and I suspect the skin as well) pull away with the clay leaving a slow-cooked bird for breakfast.
twinwillowsfarm at gmail dot com
Amen, sister.
ReplyDelete