Some very old Recipes
Dutch Ham and and Fried Apples
4 cooking apples tart
1 very thick slice of ham
2 tablespoons apple cider (juice)
3/4 cup milk or substitute
1 egg, beaten
1/4 teaspoon salt
Dash pepper
7 tablespoons flour
Brown sugar
Cinnamon
Now one was to trim the fat off of the ham and render it to grease the bottom of the skittlet. Then brown the ham on both sides and pour apple cider over it. Cover the skillet and cook on low heat for 30 min. Turning several times. Core unpeeled apples and cut into apple ring slices about 1/3 inch thick.
beat together, egg, milk, salt, pepper and flour to make med thick batter. In another skillet melt ham or bacon fat to cover the bottom of the skillet 1 inch deep and heat until almost smoking. Dip apple rings in batter and fry in the fat a few at a time until golden brown on both sides. Arrange ham on a platter with a ring of apples arranged around it. Sprinkle the apples with a little brown sugar and cinnamon. 4 servings. 100 plus yr old recipe.
Green Tomato Stew
1 small onion chopped fine
1/2 cup celery chopped fine
4 strips of bacon cut in 1/2 inch pieces
5 or 6 large green tomatoes
3/4 cup med cheddar cheese grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shelled peas or frozen
Hot toast buttered
Fry bacon until crisp, add onion, and celery and cook for 4 minutes. Slice tomatoes, add to skillet with previous. Cook 15 minutes. Stir in cheese, add peas. Add salt and pepper. Cook for another 5 min. Serve this on your toast. 1800's
Potato and Carrot Pudding
2 cups of grated potatoes
3 tablespoons of butter
3/4 cups minced scallions or onion (or to taste)
1 teaspoon salt
Dash of pepper
2 Tablespoons cream or substitute
Oven 350 degrees. Butter a 1 1/2 to 2 quart casserole dish. Cut butter in small pieces and add to combined vegetables with salt, pepper and cream. Cover the dish and bake 40 minutes. Remove the cover and bake 5 minutes or until crisp on the top. 6 to 8 servings. 1700's
Indian Pound Cake
1 cup sugar
4 eggs
6 tablespoons butter
1 and 1/4 cups flour
1 teaspoon baking powder
1/4 cup sifted white cornmeal
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoon apple juice
Oven 325 degrees
Cream the butter, working in sugar until mixture is fluffy. Then beat in eggs one at a time. Sift together flour, baking powder, stir in cornmeal and your spices. Blend dry mixture and egg/butter mixture, add vanilla and juice. Pour into greased 10 inch cake pan and bake 1 and 1/2 hours. Cool the cake in the pan for about 10 minutes, turn upside down on a plate or cake rack. 8 servings. 1800's New England
Around here we received around another 8 inches or so of snow. More plowing was called for and some play.
Down in the valley on Friday was Mr. LHS at the high school and a grandson was in it and did very well. Also was involved in the skits they did for the entertainment.
Dutch Ham and and Fried Apples
4 cooking apples tart
1 very thick slice of ham
2 tablespoons apple cider (juice)
3/4 cup milk or substitute
1 egg, beaten
1/4 teaspoon salt
Dash pepper
7 tablespoons flour
Brown sugar
Cinnamon
Now one was to trim the fat off of the ham and render it to grease the bottom of the skittlet. Then brown the ham on both sides and pour apple cider over it. Cover the skillet and cook on low heat for 30 min. Turning several times. Core unpeeled apples and cut into apple ring slices about 1/3 inch thick.
beat together, egg, milk, salt, pepper and flour to make med thick batter. In another skillet melt ham or bacon fat to cover the bottom of the skillet 1 inch deep and heat until almost smoking. Dip apple rings in batter and fry in the fat a few at a time until golden brown on both sides. Arrange ham on a platter with a ring of apples arranged around it. Sprinkle the apples with a little brown sugar and cinnamon. 4 servings. 100 plus yr old recipe.
Green Tomato Stew
1 small onion chopped fine
1/2 cup celery chopped fine
4 strips of bacon cut in 1/2 inch pieces
5 or 6 large green tomatoes
3/4 cup med cheddar cheese grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shelled peas or frozen
Hot toast buttered
Fry bacon until crisp, add onion, and celery and cook for 4 minutes. Slice tomatoes, add to skillet with previous. Cook 15 minutes. Stir in cheese, add peas. Add salt and pepper. Cook for another 5 min. Serve this on your toast. 1800's
Potato and Carrot Pudding
2 cups of grated potatoes
3 tablespoons of butter
3/4 cups minced scallions or onion (or to taste)
1 teaspoon salt
Dash of pepper
2 Tablespoons cream or substitute
Oven 350 degrees. Butter a 1 1/2 to 2 quart casserole dish. Cut butter in small pieces and add to combined vegetables with salt, pepper and cream. Cover the dish and bake 40 minutes. Remove the cover and bake 5 minutes or until crisp on the top. 6 to 8 servings. 1700's
Indian Pound Cake
1 cup sugar
4 eggs
6 tablespoons butter
1 and 1/4 cups flour
1 teaspoon baking powder
1/4 cup sifted white cornmeal
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoon apple juice
Oven 325 degrees
Cream the butter, working in sugar until mixture is fluffy. Then beat in eggs one at a time. Sift together flour, baking powder, stir in cornmeal and your spices. Blend dry mixture and egg/butter mixture, add vanilla and juice. Pour into greased 10 inch cake pan and bake 1 and 1/2 hours. Cool the cake in the pan for about 10 minutes, turn upside down on a plate or cake rack. 8 servings. 1800's New England
Around here we received around another 8 inches or so of snow. More plowing was called for and some play.
Down in the valley on Friday was Mr. LHS at the high school and a grandson was in it and did very well. Also was involved in the skits they did for the entertainment.
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