Posted on Texas Civilian Yahoo list September 2008 by Hal Simon
One of my favorites is form the Kentucky Housewife, published in 1839, for onion soup. It is:
ONION SOUP w/toasted bread
1 cup butter
10 onions
2 tablespoons flour 4 cups boiling water or beef stock
1 large slice of bread salt and pepper to taste
1 egg yolk
1 teaspoon vinegar
Heat butter in a kettle or pan until it bubbles. Peel and chop the onions and put in kettle. Add flour and stir well to blend. Pour in water or beef stock. Add piece of bread. Put in salt and pepper and stew for 10 minutes. Beat egg yolk with the vinegar. Mix a small amount of the hot stock with egg yolk in a small bowl and beat. pour the egg/vinegar mixture back into the hot stock, stirring gradually to thicken. Serve with fired toasted bread.
Based on the Southern Gardner & Receipt Book , 1845, and the farming we did at Dallas Heritage Village for the period the vegetables that should be available in November from a second summer planting should be:
Bush Beans, Pole Beans, Lima Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Chard, Collards, Corn, Jerusalem artichoke, Kale, Leeks, Lettuce, Mustard greens, Okra, Onions, English Peas, Potatoes, Sweet Potatoes, Pumpkins, Radishes, Spinach, Turnip greens, Turnips, Winter Squash.
There are some great Slaw receipts too:
Cold & Warm Slaw Receipts
Note that only cabbage is used; there are no shredded bits of carrot and such. Also no mayonnaise is used. The warm slaws are only to be heated the cabbage is NOT cooked.
From the Housekeeperâ€
s Guide (1854)
COLD SLAW - Take off seven or eight outside leaves of a cabbage, and cut off as much of the stump as can be got off; then cut the small head in two, wash it well, and cut it up very fine; put it in a dish with a pint of good vinegar and a little salt
From Miss Leslieâ€s (1851)
COLD SLAW - Take a nice fresh white cabbage, wash and drain it, and cut off the stalk. Shave down the head evenly and nicely into very small shreds, with a cabbage cutter, or a sharp knife. Put it in a deep china dish, and prepare for it the following dressing.
Take Half-pint of the best cider vinegar, mix with it a quarter of a pound of fresh butter, divided into four bits, and rolled in flour; a small salt-spoon of salt, and the same quantity of cayenne. Stir all this well together and boil it in a small saucepan. Have ready the yolks of four eggs well beaten. As soon as the has come to a hard boil, take it off the fire, and stir in the beaten egg. Then pour it boiling hot over the shred cabbage, and mix it well, all trough, with a spoon. Set it to cool, it must be quite cold before it goes to the table.
WARM SLAW- Take a red cabbage: wash, drain, and shred it finely. Put it into a deep dish. Cover it closely, and set it on the top of a stove, or in a bake oven, till warm all through. Then make a dressing as in the receipt for cold slaw. Pour it hot over the cabbage. Cover the dish, and send it to table as warm as possible.
From The Kentucky Housewife (1839)
COLD SLAUGH - Shred cabbage, place in dish
“Mix in a enough good vinegar to nearly fill the dish, a sufficient quantity of salt and pepper to season the slaugh; add a spoonful of whole white mustard seeds, and pour it over the slaugh, garnish it round on the edge of the dish with pickled eggs cut in ringlets.â€
WARM SLAUGH - Cut them as for cold slaugh; having put in a skillet enough butter, salt, pepper, and vinegar to season the slaugh very well, put it into the seasonings; stir it fast, that it all may warm equally, and as soon as it gets hot, serve it in a deep china dish; make it smooth, and disseminate over it hard boiled yolks of eggs, that are minced fine.â€
Here is another one of my favorites from the Southern Gardener & Receipt Book-1845:
To make Force-Meat Balls
Now you are to observe that force-meat balls are a great addition to all made dishes. Made thus:- take three pounds of veal or beef, and a pound of suet, cut fine, and beat in a marble mortar or on a board; have a few sweet herbs made fine, a little mace dried and beat fine, a small nutmeg grated, a little lemon peel cut very fine, a little pepper and salt, and the yolk of two eggs; mix all these well together, then roll them in little round balls, and some in long balls; roll them in flour, and fry them brown.
½ receipt- 1-1/2 lbs lean beef
½ lb suet
1 egg
herbs and spice
bread crumbs
They can also be paired with a receipt from the Virginia Housewife- 1824:
Potato balls
Mix mashed potatos with the yolk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish and supper dish.
5 potatoes boiled and mashed the day before
1 egg
bread crumbs
olive oil
One of my favorites is form the Kentucky Housewife, published in 1839, for onion soup. It is:
ONION SOUP w/toasted bread
1 cup butter
10 onions
2 tablespoons flour 4 cups boiling water or beef stock
1 large slice of bread salt and pepper to taste
1 egg yolk
1 teaspoon vinegar
Heat butter in a kettle or pan until it bubbles. Peel and chop the onions and put in kettle. Add flour and stir well to blend. Pour in water or beef stock. Add piece of bread. Put in salt and pepper and stew for 10 minutes. Beat egg yolk with the vinegar. Mix a small amount of the hot stock with egg yolk in a small bowl and beat. pour the egg/vinegar mixture back into the hot stock, stirring gradually to thicken. Serve with fired toasted bread.
Based on the Southern Gardner & Receipt Book , 1845, and the farming we did at Dallas Heritage Village for the period the vegetables that should be available in November from a second summer planting should be:
Bush Beans, Pole Beans, Lima Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Chard, Collards, Corn, Jerusalem artichoke, Kale, Leeks, Lettuce, Mustard greens, Okra, Onions, English Peas, Potatoes, Sweet Potatoes, Pumpkins, Radishes, Spinach, Turnip greens, Turnips, Winter Squash.
There are some great Slaw receipts too:
Cold & Warm Slaw Receipts
Note that only cabbage is used; there are no shredded bits of carrot and such. Also no mayonnaise is used. The warm slaws are only to be heated the cabbage is NOT cooked.
From the Housekeeperâ€
s Guide (1854)COLD SLAW - Take off seven or eight outside leaves of a cabbage, and cut off as much of the stump as can be got off; then cut the small head in two, wash it well, and cut it up very fine; put it in a dish with a pint of good vinegar and a little salt
From Miss Leslieâ€
s (1851)COLD SLAW - Take a nice fresh white cabbage, wash and drain it, and cut off the stalk. Shave down the head evenly and nicely into very small shreds, with a cabbage cutter, or a sharp knife. Put it in a deep china dish, and prepare for it the following dressing.
Take Half-pint of the best cider vinegar, mix with it a quarter of a pound of fresh butter, divided into four bits, and rolled in flour; a small salt-spoon of salt, and the same quantity of cayenne. Stir all this well together and boil it in a small saucepan. Have ready the yolks of four eggs well beaten. As soon as the has come to a hard boil, take it off the fire, and stir in the beaten egg. Then pour it boiling hot over the shred cabbage, and mix it well, all trough, with a spoon. Set it to cool, it must be quite cold before it goes to the table.
WARM SLAW- Take a red cabbage: wash, drain, and shred it finely. Put it into a deep dish. Cover it closely, and set it on the top of a stove, or in a bake oven, till warm all through. Then make a dressing as in the receipt for cold slaw. Pour it hot over the cabbage. Cover the dish, and send it to table as warm as possible.
From The Kentucky Housewife (1839)
COLD SLAUGH - Shred cabbage, place in dish
“Mix in a enough good vinegar to nearly fill the dish, a sufficient quantity of salt and pepper to season the slaugh; add a spoonful of whole white mustard seeds, and pour it over the slaugh, garnish it round on the edge of the dish with pickled eggs cut in ringlets.â€
WARM SLAUGH - Cut them as for cold slaugh; having put in a skillet enough butter, salt, pepper, and vinegar to season the slaugh very well, put it into the seasonings; stir it fast, that it all may warm equally, and as soon as it gets hot, serve it in a deep china dish; make it smooth, and disseminate over it hard boiled yolks of eggs, that are minced fine.â€
Here is another one of my favorites from the Southern Gardener & Receipt Book-1845:
To make Force-Meat Balls
Now you are to observe that force-meat balls are a great addition to all made dishes. Made thus:- take three pounds of veal or beef, and a pound of suet, cut fine, and beat in a marble mortar or on a board; have a few sweet herbs made fine, a little mace dried and beat fine, a small nutmeg grated, a little lemon peel cut very fine, a little pepper and salt, and the yolk of two eggs; mix all these well together, then roll them in little round balls, and some in long balls; roll them in flour, and fry them brown.
½ receipt- 1-1/2 lbs lean beef
½ lb suet
1 egg
herbs and spice
bread crumbs
They can also be paired with a receipt from the Virginia Housewife- 1824:
Potato balls
Mix mashed potatos with the yolk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish and supper dish.
5 potatoes boiled and mashed the day before
1 egg
bread crumbs
olive oil
