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colonial cooking and recipes

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sofia garcia

on 31 October 2012

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Transcript of colonial cooking and recipes

Colonial Cooking and Recipes http://www.handsonhistoryinc.org/HOH-Page11.html 2 beaten eggs
1 cup hot water
3/4 cup milk
2 tablespoons lard , melted
1 teaspoon salt
2 cups yellow cornmeal
Maple syrup In a bowl mix eggs, water, milk, and salt. than mix in with cornmeal. mix well before making each johnnycake 8 cups water
1 pound dry green split peas (2 14/ cups)
1 pound beef stew meat, cut in 1/2 inch cubes
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon crushed dried basil
1/4 teaspoon marjoram
1/8 teaspoon pepper
3 cups chopped spinach
2 cups sliced celery
Croutons 3 lbs dried pea beans or navy beans (6 cups)
1 1/2 cups dark molasses
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound salt pork diced
1 large onion chopped this is one of the favorite main dishes. While Boston gets the most credit for this dish the colonist knew more about this dish. Since this dish could be made a day ahead it was often a favorite recipe for those whose religion restricted work on the Sabbath. They mad this dish pretty often. It was served fresh for Saturday night and either warm or cold for Sunday noon. Soups were one of the first foods in the new world. Women would leave soup on the fire and add leftover vegetables and meat everyday that passed. Their was always some sort of hot soup ready. There are quite allot of stories about how Hoppin' John and how it got it's name. One of the many stories says the children used to hop around the table before eating it because they where so happy. but over all the pilgrims used to eat it on new years thinking that it would bring them good lick 4 ears of corn
3 egg yolks
2 tablespoons butter melted
3 stiffly beaten egg whites
2 tablespoons sugar
1 teaspoon salt
2 cups milk With a sharp knife cut down the center of kernel each row. Scrape the cob, Measure 1 3/4 cups of corn. mix the eggs yolk untill thick and lemon colored. than stir in corn, butter and salt. Slowly mix in milk. Green corn pudding was a lot 0f peoples favorite. It is not hard to make green corn pudding but the thing is that some people would cut in between the kernels in stead of cutting down the middle. They cut them down the middle so that the milk could go into the pudding and blended in with the pudding. 1 cup dry black-eyed peas (6 ounces)
8 cups water
6 slices bacon
3/4 cup chopped onion1 clove garlic
1 cup regular rice
2 teaspoons salt
1/4 teaspoon pepper 1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 cup butter
1/2 cup light molasses
1/2 cup hot water
1/4 teaspoon baking soda
1 unbaked pastry shell Pastry for 2-crust 9-inch pie
1/4 cup butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
dash of salt
10 cups thinly sliced peeled apples
1/2 cup molasses or maple syrup
1/4 cup water 3 tablespoon butter, melted Green Corn Pudding Johnnycakes Pease Soup Crullers Boston Baked Beans Shoofly Pie how to make it how to make The settlers would of never learned how to make this if it weren't for the Pawuxet indians. the indians showed this because they saw how the pilgrims where starving. the indians taught the pilgrims to use grinnded corn for eating The pie may get its name because the molasses attracts flies that must be "shooed" away. Apple Pandowdy Southern Colonies Hush Puppies 1 cup cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cups buttermilk
3 tablespoons chopped onion According to some people Hush Puppies were named hush puppies because they used this to quiet down the hounds. Pennsylvania Dutch Potatoes Scalloped with Ham 2 cups cubed, fully cooked ham6 cups thinly sliced potatoes1/4 cup finely chopped onion1/3 cup flour2 cups milk3 tablespoons bread crumbs1 tablespoon butter, melted2 tablespoons snipped parsleySalt and pepper to taste They did this because they looked back at recipes from the past and their beauty and the fond connection they give us to days gone by. THE END :) http://www.gutenberg.org/files/26558/26558-h/26558-h.htm The colonist usually did this for a very important time of year. it was made by the Pennsylvania Dutch.
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