 |
|
|
|
|
|
|
Recipes for the 200th Anniversary of Cookbooks in America
Recipes from a few of the most important cookbooks exhibited at the University of Michigan.
A Nice Indian Pudding
From Amelia Simmon's 1786 American Cookery
No. 1 -- 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour.
No. 2 -- 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q. f. it will require two and half hours baking.
No. 3 -- Salt a pint meal, wet with one quart milk, sweeten and put into a strong cloth, brass or gell metal vessel, stone or earthern pot, secure from wet and boil 12 hours.
A Sally Lunn Cake
From Eliza Leslie's 1837 Directions for Cookery
This cake is called after the inventress. Sift into a pan a pound a half of flour. Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, three well-beaten eggs, and two table-spoonful of salt, three well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix the flour well into the other ingredients, and put the whole into a square tin pan that has been greased with butter. Cover it, set it in a warm place, and when it is quite light, bake it in a moderate oven. Send it to table hot, and eat it with butter.
What is called General Washington's Breakfast Cake is the same composition as the above, except that instead of a pound and half of flour, you use one pound only, and that you put in three large table-spoonfuls of yeast.
Brownies
From Fannie Farmer's Boston Cooking-School Cook Book of 1896
- 1/3 cup butter
- 1/3 cup powdered sugar
- 1/3 cup Porto Rico molasses
- 1 egg well beaten
- 7/8 cup bread flour
- 1 cup pecan meat cut in pieces
Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing top of each cake with one-half pecan.
Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More