19th Century Holiday Feast

It is fun to have different foods for family gatherings such as weddings, birthdays, anniversaries, graduations, Easter, Passover, 4^th of July, Thanksgiving, Christmas, Hanukkah, New Year’s, and other holiday dinners. Below are authentic recipes of British and American 19^th Century cuisine. Bon appetit!

Discovering old food dishes can be found in old cookbooks and magazines, online sites, plus the writings of Jane Austen, Washington Irving, Charles Dickens, Mary Shelley, Elizabeth Gaskell, Wilkie Collins, William Thackery, Jane Bronte, Emily Bronte, Lord Byron, George Eliot, Edgar Allen Poe, Nathaniel Hawthorne, Walter Scott, Herman Melville, James F. Cooper, Louisa May Alcott, Stephen Crane, Willa Cather, Theodore Dreiser, Sinclair Lewis, Edith Wharton, Mark Twain, Thomas Hardy, Oscar Wilde, George B. Shaw, and many others.

Movies of that time are also helpful, such as Pride and Prejudice, Sense and Sensibility, Emma, Mansfield Park, Persuasion, Great Expectations, A Christmas Carol, Oliver Twist, The Man Who Invented Christmas, Moby Dick, Vanity Fair, Tom Jones, Barry Lyndon, Jane Eyre, Wuthering Heights, Bright Star, Mary Shelley, Gothic, Frankenstein, Rob Roy, Master and Commander, Tess, Gone With the Wind, Little Women, Babette’s Feast, The Age of Innocence. Mr. Turner, Sleepy Hollow, The Four Feathers, and so on.

British and American 19^th Century food is fairly similar to food today but had many dishes that people today are not familiar with. Several items are no longer popular as tastes have changed. Cuisine was altered due to the shift from an agrarian population to an urban industrial society, new food preservation techniques, canning in 1810, mass industrial food production, and new cooking technology in the home. Baking powder was introduced in 1843 and changed baking, bread, and desserts. Commercial condiments and sauces also changed food preparation. Refrigeration relied on ice and root cellars. Food preservation included pickling, canning, brining, smoking, drying, and Sulphur dioxide.

British and American cuisine introduced many Caribbean, Asian, Indian, and African spices, grains, fruits, vegetables, nuts, sugar, cocoa, coffee, tea, molasses, and other items. Most foods were similar to today. Meats: beef, pork, lamb, turkey, chicken, duck, goose, partridge, grouse, quail, pheasant, rabbit, squab, and meat pies. Seafood: cod, haddock, trout, mackerel, bass, perch, flounder, salmon, catfish, shad, sturgeon, oysters, clams, crab, lobster, shrimp, and crawfish. Vegetables and fruit: beets, potatoes, beans, sweet potatoes, peas, green beans, cabbage, turnips, asparagus, cauliflower, onions, celery, carrots, corn, cranberry, strawberry, gooseberry, apples, cherry, lettuce, and squash. Bakery: pastries, breads, biscuits, stuffing, puddings, rolls, muffins, scones, cookies, tarts, pies, and cakes. Dairy: milk, cream, eggs, cheese, butter, and sauces.

Roasted Partridge

Partridge dishes go back to ancient times and are mentioned in the writings of Jane Austen and listed on the dinners of the Prince Regent.

Partridge, pigeon, dove, ruffed grouse, pheasant, or quail can be used. Brind the bird in salt water overnight. Rub bird in bacon fat or wrap in bacon strips, stuff with apples and onions. Bake at 350 degrees F for 45 to 60 minutes or until done. Baste frequently with fat drippings.

Scalloped Oysters

A traditional dish mentioned by Austen, Dickens, and the Prince Regent dinners.

1 pint shucked oysters, drained, reserve liquid

1/2 cup breadcrumbs

25 crackers crumbled

2 tb milk

1/2 cup melted butter

Salt

Pepper

Combine breadcrumbs, crackers, and butter in a bowl. Place a layer of the dry mix in a baking pan. Layer oysters over. Sprinkle salt and pepper. Pour 2 tb oyster liquid and 1 tb milk. Repeat. Cover layer with breadcrumbs. Bake 30 minutes at 450 degrees F.

Roast Beef and Yorkshire Pudding

Standing Rib Roast

Rub a 5-rib roast with pepper and rosemary. Place on a rack in a shallow baking pan. Bake at 325 degrees F for 15 to 17 minutes per pound for rare (120- 125 degrees) and 17 to 20 minutes for medium-rare (140 degrees). Allow to stand for 10 minutes before serving.

Yorkshire Pudding

Originated in the 18^th Century and mentioned by William Thackeray and Washington Irving.

2 eggs

1 cup milk

1 cup sifted flour

1/2 tsp salt

1/2 tsp pepper

2 tb beef drippings

Beat eggs, and gradually beat in milk, flour, salt, and pepper. Heat the baking pan, and pour in a layer of beef drippings. Pour in batter. Bake at 450 degrees for 10 minutes, reduce heat to 325 degrees, and bake for 15 to 20 minutes.

Veal Ragout

A traditional dish mentioned by Jane Austen.

1 1/2 lbs veal, cut into 1-inch cubes

10 1/4 can of cream of chicken and mushroom soup.

1/2 cup water

1/2 cup dry white wine

1 tsp lemon juice

1/4 tsp rosemary

1/4 tsp pepper

1/8 tsp garlic powder

3 medium carrots sliced

1 onion diced

1 cup mushrooms sliced

In a Dutch oven, brown veal in some oil, set aside veal, and drain fat. Add soup, water, wine, lemon juice, spices, carrots, and onion. Bring to a boil, add back veal, reduce heat to low, cover, and cook for 45 minutes. Add mushrooms and cook for 15 minutes, stir occasionally.

Leg of Lamb

Rub lamb lightly with flour, salt, and pepper. Garlic and rosemary are optional. Place on a rack in a roasting pan and roast at 325 degrees F for 11 minutes per pound. Meat thermometer at 140 for medium-rare. Let rest for 10 minutes.

Roast Goose

Traditional dishes mentioned by Austen, the Bronte’s, Dickens, and Prince Regent dinners.

10 to 12-pound goose, prepared, cleaned

1 cup honey

1 cup white vinegar

Water to cover goose

2 tb salt

2 tb pepper

2 bay leaves

2 tb thyme

2 tb rosemary

2 cloves garlic

1 small onion

2 tb olive oil

1/2 cup flour

3 cups chicken stock

Place honey, vinegar, and water in a pot to cover the goose. Bring to boil, reduce heat, and simmer for 20 minutes to remove some of the grease and to tenderize the meat. Remove goose and prick skin all over to allow fat to drain. Season cavity with salt, pepper, herbs, onion, spices, and garlic. Truss legs, and season outside with oil, salt, and pepper. In a preheated oven at 375 degrees F, heat the roasting pan for 10 minutes. Place goose breast side down on a rack. Roast for 1 1/2 hours. Skim and reserve fat. Turn goose breast side up, roast 1 1/2 to 2 hours until done, meat thermometer at 165 F degrees. Remove to a platter and keep warm.

Use 1/2 cup of pan juice to make a gravy with flour and stock.

Lamb Curry

An ancient Indian dish that was mentioned by William Thackeray.

2 pounds boneless leg of lamb, 1-inch pieces

1 1/2 cups onion, chopped

2 whole cloves

3 cardamom pods

2 bay leaf

1 cinnamon stick

1 tb ground coriander

1 tb paprika

2 tb minced ginger

2 tsp Grand Masala

1/2 tsp ground red pepper

1/2 tsp turmeric

2 cloves garlic, minced

2 cups plum tomatoes, chopped

1 1/2 cups water

1/2 tsp salt

1/4 cup cilantro, chopped

4 cups cooked rice

Cook lamb in a skillet with oil to brown on both sides, and remove. Heat oil, add onion, bay leaf, cloves, cardamom, and cinnamon, and cook for 4 minutes. Add coriander, paprika, ginger, Grand Masala, red pepper, and turmeric. Add lamb, water, and salt, bring to boil, cover, reduce heat, and simmer for 1 1/2 hour. Stir in coriander. Serve over rice.

Boar’s Head

Goes back to Roman and medieval times. Mentioned in the writings of Washington Irving and Charles Dickens.

One pig’s head, shave off hair

1 cup wine

2 cups honey

1 tb garlic powder

1 tb onion powder

Whole onion

Clean and scrub pig’s head, remove eyes and tongue and discard excess fat. Rub salt all over, inside and out, in every crevice. Place head in a large pot, and pour boiling water to cover. Let stand until cool. Remove from water and rinse well to remove brind. Pat dry. Place in an oven pan. Rub garlic and onion powder into the skin. Cover with honey and pour the wine around the head to cover the bottom of the pan. Tinfoil over ears. Bake at 375 degrees F for 1 1/2 hour. Reduce heat and cook for another 2 hours. Remove tinfoil over ears. Baste with honey water every hour. A meat thermometer should read 170 degrees F. Rest for 30 minutes before serving.

Stewed Rabbit

An ancient dish.

2 rabbits

2 tb oil

2 tb flour

1 clove of garlic, chopped

1 sprig thyme

1 bay leaf

1 parsley sprig

1 large onion, chopped

1 cup wine

1 cup boiling water

1/2 cup mushrooms

Salt and pepper

Brown rabbits in a stewing pot with oil for 5 minutes on each side. Remove and set aside. Reduce heat, add flour to brown for 3 minutes and don’t burn. Add garlic, herbs, and onion, stir, and cook for 5 minutes. Add back rabbits with mushrooms, and cook for 5 minutes. Add wine and water, bring to boil, reduce heat, cover, and simmer for 30 minutes. Salt and pepper to taste.

Squab Pie

A traditional ceremonial pastry dish from the 16^th Century, mentioned by Jane Austen, the Bronte sisters, Washington Irving, and Prince Regent dinners.

Pie crust top

10 squabs (pigeons) breasts removed reserve carcasses for stock. Dove, quail, pheasant, grouse, or partridge can be used.

Stock: Cut up squab carcasses and bake on a tray at 425 degrees F for 30 – 35 minutes, with 1 leek white part, 1 carrot, and 3 shallots. Place in a saucepan, add 10 peppercorns, 5 juniper berries, 1 bay leaf, 2 sprigs thyme, 2 sprigs parsley, and 2 quarts of water.

Bring to a boil in a saucepan, reduce heat and simmer for 3 hours, strain, and reserve stock.

Pie filling: cut up squab breasts into chunks and seer in a frying pan with butter for 2 to 3 minutes, remove meat. Lower heat and add 1/2 cup mushrooms, 1/2 cup bacon cut up, 3 shallots chopped, 4 sprigs thyme, 1 garlic clove crushed, and cook for 5 to 8 minutes. Add 4 tb Madiera wine, 2 tb flour, salt, pepper, stock, and squab pieces. Pour mixture into a large pie dish, cover with pastry, and cut slits in the pastry top to vent. Brush beaten egg over the crust. Bake for 30 to 35 minutes at 400 degrees F or until crust is golden brown.

Asparagus Spring Onion Tart

Tarts are believed to originate in the 16^th Century. Asparagus is very popular in England and is mentioned in the writings of Jane Austen and the Prince Regent’s dinners.

1 sheet puffed pastry

16 to 20 asparagus spears, cut into 2-inch pieces

6 spring (green) onions, thinly sliced into ½-inch slices

1/2 cup cream

2 eggs. Beaten

1 cup gruyere cheese, grated

1 cup cheddar cheese, grated

1 tb Dijon mustard

Roll puff pastry in a baking dish, and bake as per package instructions. Saute asparagus and onions in butter for 3 to 4 minutes at medium heat. Layer asparagus and onions on the baked pastry. Mix eggs, cream, mustard, and cheese. Pour over asparagus and onions. Bake at 425 degrees F for 20 to 22 minutes, or until golden brown.

Cauliflower Cheese

A popular traditional dish from the 17^th Century.

Cauliflower, cut into florets

4 tb flour

4 tb butter

2 cups milk

1 pinch nutmeg

1 dash vinegar

1 tsp dry mustard

1 bay leaf

3 tb bread crumbs

Optional cooked crumbled bacon to taste

3/4 cup grated cheddar cheese

Heat milk, bay leaf, flour, butter, and whisk. Add cheese, when melted add mustard, nutmeg, vinegar, salt, and pepper. In a casserole dish place cauliflower, pour in the sauce and top with bread crumbs and grated cheese. Bake at 430 degrees F for 45 minutes or until tender.

Smothered Pork

A 19^th Century dish, still popular today.

2 lbs boneless pork country style ribs, pork shoulder sliced into ribs, pork steak, or pork chops

2 onions chopped

2 cloves garlic chopped

2 tsp oil

2 dried thyme leaves

1 tsp dried sage

pinch red pepper flakes

2 tb soy sauce

1 quart chicken broth

1/4 cup cornstarch mixed with 1 1/2 cups water to make a slurry

salt and pepper

Brown pork, onion, garlic, seasonings. Pour in broth and soy sauce. Cover and bake for 45 minutes at 375 degrees F. Remove pork. Stir in slurry to thicken sauce, add back pork, simmer 10 minutes. Serve over noodles, dumplings, rice, or mashed potatoes.

Soup Beans

A true Southern delight. Every home would have a pot of soup beans. Soak dried pinto beans in water overnight, drain in the morning. Put beans and bacon, fatback, or a hamhock in a pot with fresh water. Simmer 4 to 5 hours. Salt and pepper to taste. Onion optional. Served with cornbread.

Corn Pudding

Hard to beat.

2 cups fresh corn

2 eggs

2 tb melted butter

1 pint scalded milk

1 tsp salt

1/8 tsp pepper

Beat eggs and mix with all ingredients. Pour into a greased dish, place dish in another pan of hot water. Bake 1 hour, at 350 degrees F.

Sweet Potato Pudding

A family staple.

4 cups grated sweet potatoes

1 cup milk

1 cup brown sugar

2 eggs beaten

1/4 cup butter

2 tsp lemon juice

1/4 tsp ginger

1/4 tsp ground clove

1/2 tsp cinnamon

1/2 tsp salt

Combine ingredients, pour into a greased baking dish, bake 30 to 40 minutes or until done, at 350 degrees F.

Wilted Greens

Cut up greens, such as leaf lettuce, romaine, kale, or spinach. Cut up green onions. Pour hot bacon fat over uncooked greens. Salt and pepper to taste.

Fried Cabbage

Shred cabbage, fry in a pan with bacon fat. Salt and pepper to taste, pinch of sugar.

Leather Britches

Excellent with dried, fresh, or frozen green beans. The pork and onion is a must.

2 lb dried green beans (dried on a string)

Fatback, bacon, or hamhock

1 onion diced

Salt and pepper to taste

Soak dried beans 24 hours, drain. Place all ingredients in a pot with water. Simmer 2 to 3 hours. Salt and pepper to taste.

Cooked Greens

A Southern staple. Can use mustard greens, collard greens, turnip greens, kale, spinach, or mix.

2 to 3 bunches of greens

1/4 lb bacon or hamhock

1 onion diced

2 1/2 cup water

Salt and pepper.

Place washed greens in a pot with 1 cup of water, simmer 20 to 30 minutes, drain.

In a large skillet fry meat until browned. Add onions, cook until tender. Add greens and 1 1/2 cup water. Cover and simmer 10 minutes. Add salt and pepper to taste. Cover again, simmer 20 minutes.

Fried Green Tomatoes

A real old fashioned treat.

4 large green tomatoes, sliced into 1/4 inch

1 cup flour

2 eggs

1/2 cup milk

1/2 cup cornmeal

2 tsp salt

1/4 tsp pepper

Cooking oil

Whisk eggs and milk in a bowl. Mix cornmeal, salt, and pepper on a plate. Dip tomatoes into flour, then dip in the milk-egg mixture, and then dredge in cornmeal. Fry in hot oil until golden brown, drain.

Morel Mushrooms

A true gourmet delicacy.

Large portion of morel mushrooms, split halfway

2 cups cornmeal

2 eggs, beaten

1/2 cup milk

1 pinch salt

1 pinch pepper

1 cup flour

Mix cornmeal, sugar, salt, pepper, set aside. Whisk eggs and milk. Dip morels in flour, then dip in egg- milk mixture, dredge in cornmeal mix. Fry in hot oil in a skillet.

Rhubarb Apple Chutney

A traditional delight.

2 cups rhubarb diced

4 cups apples, cored, peeled, diced

1/2 cup dried cranberries

4 cups sugar

1/2 cup water

1 tsp cinnamon

1/2 tsp nutmeg

1 lemon juiced

Combine water, apples, rhubarb, lemon juice, sugar, bring to boil, simmer 15 minutes. Add cranberries, cinnamon, nutmeg, simmer 5 to 10 minutes. Put in jars, seal lids, process in steamed canner. Age for one month.

Apple Butter

Serve on homemade bread or biscuits.

12 granny smith apples, cored, peeled, quartered

1 1/2 cup sugar

1 tb cinnamon,

1 tsp allspice

1/2 tsp ground clove

1 tsp nutmeg

1 tb lemon juice

1/2 cup apple cider

Combine all in a pot, cover and cook at low heat for 8 to 10 hours. Mush apple mixture. Cook uncovered on low heat for 2 hours. Cool, spoon into jars, refrigerate for 3 weeks.

Tomato Gravy

A Southern tradition.

2 cans of 14.5 oz crushed tomatoes

1 onion chopped

4 tb butter

1 clove garlic minced

1 tsp salt

2 tsp pepper

1 tsp sugar

1/3 cup flour

1 cup chicken broth

1 cup water

1/4 cup heavy cream

Melt butter, saute onion, garlic, salt, pepper, sugar. Stir in flour, add broth, water, stir over low heat to thicken. Add cream, tomatoes, stir until hot.

Wild Strawberry Preserves

A delight. One quart of strawberries (or blackberry, raspberry, gooseberry, mulberry, rhubarb, other). Coat berries in sugar, cover bowl and set overnight at room temperature. Next day, drain juice in a sauce pan, boil, and pour juice over berries, set over night. Third day boil juice and berries to thicken. Put into jars, seal while hot, let cool.

Chow Chow Relish

This is a popular Southern treat.

3 diced bell peppers

1/2 head grated cabbage

1 diced onion

4 diced green tomatoes

1 tb mustard seed

3 cups sugar

5 cups apple cider vinegar

1/2 tsp red pepper flakes

1 tsp ground mustard

1 tb whole cloves

1 tb mustard seeds

1 tb whole black peppercorns

1 bayleaf

2 tb salt

Simmer vinegar, sugar, salt and spice in a pot 5 minutes until sugar dissolves. Add diced vegetables, bring to a boil, reduce heat, simmer 20 minutes. Place into jars, cool, seal. Serve and keep jars in the refrigerator for up to 6 weeks.

Spicy Pickled Beets

Wonderful.

3 lbs. fresh beets

2 cups sugar

2 cups water

2 cups apple cider vinegar

2 cinnamon sticks

1 tsp whole cloves

1 tsp whole allspice

Puts spices in a cheesecloth bag. Bring beets to a boil in water, reduce heat, simmer 25 to 35 minutes until tender. Peel and cut beets into quarters, put in a pan with vinegar, spices, and sugar, bring to a boil, reduce heat, simmer 10 minutes, discard spice bag. Place bets in canning jars, add hot liquid over beets, leaving 1/2 inch from lid, tighten lids. Place jars in a canning pot covered, boil 35 minutes. Remove and cool.

Pickled Watermelon Rind

Real old fashioned treat.

1 lb watermelon rind cubed, only use white part

2 tb lime (calcium oxide)

2 cups sugar

1 quart water

1/2 lemon, sliced

Soak rind in lime water for 3 1/2 hours, drain. Soak in clear water 1 hour, drain. Cover with water, boil 1 1/2 hours, drain. Make syrup of sugar and 1 quart water, add rind, boil 1 hour. As it thickens add lemon. Put in jars, top with syrup, seal, cool.

Pickled Crabapples

A treat.

2 cups apple cider vinegar

2 cups sugar

10 whole cloves

2 cinnamon sticks

3 lbs firm crabapples, stems intact

Combine vinegar, sugar, spices in a large pot and boil until sugar dissolves. Reduce heat, add apples, cook 5 to 6 minutes. Put apples into jars. Add syrup within 1/2 inch of lid, seal lids. Store in a cool, dark place.

Plum Pudding

A traditional steamed sweet fruit pie that goes back to medieval England. Modern recipes emerged in the 17^th Century. Mentioned in the writings of Charles Dickens and Washington Irving.

1 1/2 cup flour sifted

1 tsp baking soda1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves, ground

1/4 tsp ginger

2/3 cup brown sugar

1 1/2 cups breadcrumbs

1 cup chopped walnuts or pecans

1 cup shredded suet fat

1 cup mixed candied fruit

1 cup raisins

3 eggs lightly beaten

1/3 cup molasses

3/4 cup milk

In a bowl sift together flour, soda, salt, cinnamon, and nutmeg cloves. Combine with brown sugar, breadcrumbs, nuts, suet, candied fruit, and raisins. Blend in eggs, molasses, and milk. Pour mixture into a well-buttered 2-quart pudding mold, and cover tightly. Place mold on a rack over 2 inches of water in a large kettle. Cover the kettle and steam the pudding for 2 hours or until slightly resistant to the touch. Serve hot in slices with a hard sauce of whipped butter, sugar, a pinch of nutmeg, and a little brandy.

Mince Pie

A popular English sweet pie from the 16^th Century.

Pastry double pie crust, 10-inch pie

3 cups apple, chopped

1 1/2 cups raisins

1/2 medium orange, ground with peel

1/3 cup sherry or brandy

1/4 cup lemon juice

1 1/4 cups sugar

1/2 cup melted sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp mace

1/4 tsp cloves, ground

1/4 tsp ginger

Put raisins in a bowl, and add sherry or brandy. Let soak up the liquid. Add all the other ingredients. Pour into a pie shell. Layer pie crust on top and cut slits in the pastry.

Bake at 450 degrees F for 15 minutes, reduce heat to 350 and bake for 35 minutes.

Strawberry Rhubarb Pie

A popular traditional pie from the 16^th Century. Raspberries can be substuted.

3 cups rhubarb cut up

3 cups strawberries, cut up

6 TB butter, melted

1 1/2 cups sugar

1/2 cup flour

pie shell and top crust

Mix ingredients in a bowl, spoon into pie crust, place top pie crust, brush butter on the top crust, and cut small holes on the top pie crust. Bake 30 minutes at 350 degrees F, cover in foil and bake for another 40 to 50 minutes until the filling is bubbling. Remove and cool for 1 to 3 hours.

Apple Dumpling

Apple dumplings originated in the 18^th Century and are mentioned by Jane Austen and Washington Irving.

Pie pastry, enough for 6 squares to wrap 6 apples

6 small baking apples, peeled, cored

1/3 cup sugar

2 tb butter

1 1/2 cup brown sugar

1 cup water

A little nutmeg

Fill apple cavities with butter and sugar, and sprinkle with nutmeg. In a saucepan combine brown sugar, water, and 2 TB butter. Cook to a gentle boil for 5 minutes. Brush apples with 1 tb of syrup. Wrap apples in pastry. Chill for 20 minutes. Arrange apples on a baking sheet and bake for 10 minutes at 425 degrees F. Reduce heat to 350 degrees and bake for 30 minutes or until tender. Baste every 10 minutes with the syrup. Serve with thick cream.

Gingerbread

Gingerbread goes back to the 10^th Century. It was eaten like a piece of bread, not a dessert. It is mentioned by the Bronte sisters and Jane Austen.

1 cup molasses

2 cups flour

1/2 cup boiling water

5 tb butter

1/2 tsp salt

1 1/2 to 2 tb ginger

1 tsp baking soda

Put molasses in a mixing bowl, add boiling water and butter, and stir. Add salt, ginger, and soda. Stir in flour, stir just enough to moisten. Bake in a baking pan at 375 degrees F for 25 to 35 minutes.

Pound Cake

Originated in the 18^th Century. Traditionally it was made with a pound each of flour, eggs, butter, and sugar. It is mentioned by Jane Austen and the Bronte sisters.

4 cups cake flour, sifted

3 cups sugar

4 tbs baking powder

1 1/2 cups butter

8 eggs

1 cup milk

2 tsp vanilla extract

All ingredients should be at room temperature. Blend to cream butter, sugar, and eggs added one at a time. Sift together flour, salt, and baking powder. Add flour mixture alternately with milk and vanilla. Thoroughly blend. Bake in two greased loaf pans lined with parchment paper.

Rice Pudding

A traditional dessert from the 16^th Century.

2 eggs beaten

4 cups milk

1/2 cup uncooked rice

1/2 cup sugar

1 tb butter

1 tsp vanilla extract

1/2 cup raisins

1/8 tsp nutmeg

Beat eggs and milk, and add rice, sugar, butter, vanilla, raisins, and nutmeg. Pour into a greased pan. Bake for 2 to 2 1/2 hours at 300 degrees F.

Pawpaw Custard Pecan Pie

Pawpaws are a sweet fruit that grows wild.

1 1/2 cups pawpaw pulp (peeled and seeded)

1 cup pecan halves

1 cup sugar

2 eggs beaten

1/2 cup milk

1/2 cup heavy cream

1/4 tsp salt

1 deep pie crust

Mix all ingedients, except pecans, in a sauce pan, cook over median heat for 10 minutes to thicken. Pour into a pie shell, cover with pecans. Bake 30 to 40 minutes at 350 degrees F until crust is golden brown.

Persimmon Pudding with Nutmeg Sauce

An old treat.

1/2 cups butter

1 cup sugar

1/2 cup honey

2 eggs

2 cups pesimmon pulp

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp cinnnamon

1/2 cup chopped black walnuts

nutmeg sauce

Cream together butter, sugar, honey, eggs. Blend in persimmons pulp, set aside. Sift together flour, baking powder, baking soda, salt, cinnamon. Combine with creamed mixture, add in walnuts, spoon into a baking dish. Bake 1 hour at 350 degrees F. Serve with nutmeg sauce and whipped cream.

Nutmeg Sauce

1 tb butter

1 1/2 cups water

1 1/2 cups sugar

1/2 tsp nutmeg

2 tb cornstarch

2 tsp vanilla

Combine in small saucepan, cook over low heat until thickened.

Sources:

Online

• Mountain Laurel
• Palatable Pastime
• Taste of Home
• British food history
• Foods of England
• The spruce eats
• Food timeline
• Wikipedia

American Cook Books

• Appalachian Mountain Cookbook, Laura Sommers, 2020.
• Appalachian Cooking, John Tullock, Countryman, 2018.
• Foxfire Book of Appalachian Cookery, T.J. Smith, University of North Carolina, 1984.

British Cookbooks

• The Art of Cookery Made Plain and Simple, Hannah Glasse, 1747.
• The Cooks and Confectioners Dictionary, John Nott, 1723.
• Food In Early Modern England, Joan Thirst, Continuum, UK, 2007.
• Modern Cookery for Private Families, Elisa Acton, 1845.