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Fayette County, Alabama

~ Recipes from 1840 ~
 
 

A few recipes transcribed by Monya Havekost from a cookbook that belonged to Mary Frances Amelia Harris Musgrove, wife of William Anderson Musgrove, of Fayette Co., AL.
 

The Baker's and Cook's Oracle;
or, A Complete System of Bakery and Cookery:
on a large, plain, and comprehensive scale,
containing a general system of bakery as practised by the American bakers.
Adapted to the wants of bakers, cooks and housekeepers.
Being the result of actual experience.

By James D. Templin, Oxford
Entered according to act of Congress, in the year 1840,
by James D. Templin, in the Clerk's Office of the District Court of the State of Ohio.


Bitters
Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow parings of orange peel, and half of drachm [minute quantity] of cochineal [red dye obtained from the female cochineal insect].  Steep all in a quart of Madeira or sherry wine, for a week, or longer; then strain, filter, and bottle for use.  This is considered a fine tonic, taken, in small quantities, about noon.  Some prefer purchasing the barks called Stoughton's bitters, and steeping in the same way.

Bread Custard
Prepare your bread over night, by soaking in the milk of which you intend making the pudding.  We think this mode is preferable; for when the bread is well soaked, it will whip better with the other materials.  If you wish a nice custard, use only the crumb of light bread.  Put a sufficiency of bread in a quart of sweet milk as will make it as think as batter; then whip four eggs; put them in, and then add a few drops of rose water, a little sifted cinnamon, sugar to your liking, and a few raisins or currants.  Some put in a gill [¼ pint] of French brandy: – temperance people should use in its stead, if any, lemon brandy.  Pour in a tin pan and bake near half an hour.  This composition makes a good bread custard; but some use different spices, more eggs, &c.  You have the general mode — improve it, if you think proper.

Irish Potatoe Pie
Boil as many potatoes as you wish to make into pies; then take off the rind and make them up well; then add as much lemon juice as will make them of the acidity of green apples, and add four eggs to a pint of milk, well beaten together; and repeat this operation till it is as soft as thin batter; then sweeten to your taste, and grate in nutmeg till you can taste it.  Some make use of a little alspice or cloves, either of which makes it better.  Bake without a top crust in any oven with a moderate heat; about fifteen minutes, if not very deep, will bake them.

Rennet
As soon as a calf is slaughtered, take from it the stomach, and hang it in a cool place for two or three days, to dry, without washing; then turn it inside out, and with the hand, strip off the curd; fill it with salt-petre, mixed with a little common salt, and lay it by in a stone pot, pouring a small quantity of vinegar over it; cover, and keep for use.  Washing weakens the gastric juice, and injures the rennet.  When it has laid for five or six weeks, cut off a piece, four or five inches long, and put it in a bottle, that will hold about a pint and a half; then pour on it a pint of cold water, and a gill [¼ pint] or more of rose brandy; cork up well, and let it stand by for a day or so, and shake up well before use.  A tablespoonful will be a right proportion for a quart of milk.  If you prepare in cool weather, as you should, you may keep it over a year.

Shoat Barbacue
The proper size of a pig, which is provincially called shoat, is one that will weigh, to the quarter, about six or eight pounds.  To barbacue a quarter, cut holes between the ribs, and stuff them with rich force-meat [ground meat].  Bake in a moderate oven, in a pan, with a pint of water, a few cloves of garlic, pepper, salt, a pint of wine, and three of mushroom catsup.  When it is done, take it out of the pan, and thicken the gravy with brown flour, and enrich with butter.  In order that you may carve it, you will saw the ribs in two, and, with a cleaver, separate the joints of the back bone, but leave all fast together with the meat; lay the ribs up.  You may give it a fine brown color, by throwing over it brown sugar.

 
 

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This page last updated 27 Jun 2003.