– from Christiana Campbell's Tavern
Colonial Williamsburg, Williamsburg, Virginia
* ¼ cup allvegetable shortening
* 1¾ cups allpurpose flour
* ½ teaspoon salt
* ¼ pound (1 stick) unsalted butter, chilled
* 4 to 6 tablespoons ice water
* 4 small tart apples, such as Granny Smith
* 1 tablespoon raisins
* 1 tablespoons dark rum
* 4 teaspoons unsalted butter
* 1 cup firmly packed dark brown sugar
* 1½ cups water
* 2 tablespoons unsalted butter
1. To make the pastry, combine the shortening, flour and salt in a food
processor fitted with the steel blade. Using on and off pulsing
action, combine until the mixture resembles fine meal. Cut the
chilled butter into small pieces, and pulse a few times, or until
the mixture resembles coarse meal. Sprinkle with 4 tablespoons of
the ice water, and pulse a few times. The mixture should hold
together when pinched. Add more water, if necessary. (This can also
be done using a pastry blender or two knives.) Scrape the pastry
onto a floured board, form it into a ball, and wrap it with plastic
wrap. Refrigerate at least 30 minutes,
2. Preheat the oven to 450°F. While the pastry is chilling, peel and
core the apples. Divide the raisins and rum into the core holes, and
place 1 teaspoon of butter in each core hole. Combine the syrup
ingredients in a small saucepan, and bring to a boil. Simmer for 3
minutes, and set aside.
3. Divide the pastry into 4 parts. Form one part into a ball, and place
it between two sheets of plastic wrap or wax paper. Flatten with
your hands into a "pancake." Roll the pastry into a circle large
enough to cover the apple. Place an apple in the center, and bring
up the sides to encase it. Pinch the top together, holding the dough
with a little water. If the folds seem thick, trim them off and seal
the seams with water. Repeat with the remaining apples.
4. Place the apples on a baking sheet, and brush them with the syrup.
Place them in the oven and bake for 10 minutes. Reduce the heat to
330"F, and brush again with the syrup. Bake an additional 35
minutes, brushing every 10 minutes. Remove from the oven, and allow
to cool for 5 minutes. Serve hot or at room temperature.
/Note:/ The pastry and syrup can be prepared up to 2 days in advance and
refrigerated. The apples should be peeled just prior to baking.
* 1 gallon apple cider
* 1 large can pineapple juice (unsweetened)
* 3/4 cup tea (can use herb tea)
*Place in a cheesecloth sack:*
* 1 Tablespoon whole cloves
* 1 Tablespoon whole allspice
* 2 sticks cinnamon
*Instructions:* This is great cooked in a crock pot. Let it simmer very
slowly for 4 to 6 hours. You can add water if it evaporates too much.
Your classroom will smell wonderful and the students will love it!
* 1 cup sugar
* 2 teaspoons ginger
* 1 teaspoon nutmeg
* 1 teaspoon cinnamon
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 cup melted margarine
* 1/2 cup evaporated milk
* 1 cup unsulfered molasses
* 3/4 teaspoon vanilla extract
* 3/4 teaspoon lemon extract
* 4 cups stone-ground or unbleached flour, unsifted
*Instructions:* Combine the sugar, ginger, nutmeg, cinnamon, salt, and
baking soda. Mix well. Add the melted margarine, evaporated milk and
molasses. Add the extracts. Mix well. Add the flour 1 cup at a time,
stirring constantly. The dough should be stiff enough to handle without
sticking to fingers. Knead the dough for a smoother texture. Add up to ½
cup additional flour if necessary to prevent sticking. When the dough is
smooth, roll it out ¼ inch thick on a floured surface and cut it into
cookies. Bake on floured or greased cookie sheets in a preheated 375° F
oven for 10 to 12 minutes. The gingerbread cookies are done when they
spring back when touched.
November 3rd, 2011 <http://recipes.history.org/category/dessert/>
The pound cake was the standard cake of the 18th century, calling for a
pound of butter, a pound of eggs, a pound of sugar, and a pound of
flour. In every kitchen, there were balance scales which allowed the
cook to weigh the ingredients. To change the recipe, the cook needed
only to adjust the ratio.
You must take four pounds of the finest flour, and three pounds of
double-refined sugar beaten and sifted; mix them together, and dry
them by the fire till you prepare the other materials; take four
pounds of butter, beat it with your hand till it is soft like cream;
then beat thirty-five eggs, leave out sixteen whites, strain off
your eggs from the treads, and beat them and the butter together
till all appears like butter; put in four or five spoonfuls of rose
or orange-flower water, and beat again; then take you flour and
sugar, with six ounces of carraway-seeds, and strew them in by
degrees, beating it all the time for two hours together; you may put
in as much tincture of cinnamon or ambergris as you please, butter
your hoop, and let it stand three hours in a moderate oven. You must
observe always, in beating of butter, to do it with a cool hand, and
beat it always one way in a deep earthen dish.
– Glasse, Hannah, "The Art of Cookery Made Plain and Easy." pg.311.
/This version of the recipe is reduced by half./
* 2 cups unsalted butter, room temperature
* 6 cups cake flour
* 6 whole eggs
* 3 Tbsp. orange or rose flower water
* 5 egg yolks
* 3 cups sugar
* 1/3 cup of caraway seeds
* 1/3 teaspoon cinnamon
1. Pre-heat the oven to 350 degrees. Lightly grease and flour two
9-inch springform pans.
2. In a 5-quart bowl using a heavy duty mixer, cream your butter until
3. Add the eggs, one at a time.
4. When the butter and eggs are well combined, slowly add the sugar
until light and fluffy.
5. Add 3 tablespoons of orange or rose flower water, 1/3 cup caraway
seeds and 1/2 teaspoon cinnamon and mix well.
6. Slowly add flour and mix only until incorporated. Batter will be heavy.
7. Divide batter evenly between your two pans and bake in a 350 degree
oven for about 1 ½ hours. The last 10 minutes of baking time, turn
off the oven and allow cake to finish off with the residual heat.
Cake is done when a toothpick is inserted and comes out clean.
video available at above link
July 28th, 2011 <http://recipes.history.org/category/side-dish/>
Cabbage and onions
This recipe is Zen-like in its brevity. There are only five ingredients
mentioned, two of which are in the title. The cook is asked to fry them
as cakes but without any method suggested. Sweating the cooked
vegetables with salt helps to dry them out so the batter adheres better.
Boil them separately, and mix them in the proportions you like; add
butter, pepper, and salt, and either stew them or fry them in a cake.
-- Mary Randolph's The Virginia House-Wife, pg. 136.
* 1/2 head of green cabbage
* 1 white onion
* salt and pepper
* 3 Tbsp. butter
* ½ cup flour
* 3 eggs
* 3/4 cup of milk
* butter, lard or vegetable oil for frying
1. Split the cabbage into quarters and remove the core. With a knife,
chop cabbage into long ¼ inch strips, or mince finely.
2. Halve the onions and slice them into long ¼ inch strips, or mince
3. Boil the cabbage and onions until tender.
4. Drain the vegetables; add butter along with salt and pepper.
5. Drain the cabbages and onions in a colander. Add salt to sweat the
vegetables for about 20 minutes. This will ensure the batter sticks
6. Combine the flour, eggs and milk together to make a batter about the
consistency of pancake batter.
7. Mix the drained vegetables in the batter.
8. Make the cakes by putting about ½ cup of the vegetable mixture in a
medium hot frying pan. Fry until the cakes are brown on both sides.
Drain on paper towels. Serve immediately.
September 22nd, 2011 <http://recipes.history.org/category/main-dish/>
This recipe is a Historic Foodways favorite. The apples and onions
sweeten the potatoes and eggs, and the butter and seasonings tie
everything together. This is a pie, which means it has a top crust. A
ten-inch pie pan works best.
Wash and pare some potatoes and cut them in slices, peel some
onions, cut them in slices, pare some apples and slice them, make a
good crust, cover your dish, lay a quarter of a pound of butter all
over, take a quarter of an ounce of mace beat fine, a nutmeg grated,
a tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix
all together, strew some over the butter, lay a layer of potatoes, a
layer of onions, a layer of apples, and a layer of eggs, and so on
till you have filled your pie, strewing a little of the seasoning
between each layer, and a quarter of a pound of butter in bits, and
six spoonfuls of water; close your pie, and bake it an hour and a
half. A pound of potatoes, a pound of onions, a pound of apples, and
twelve eggs will do.
-- Glasse, Hannah, "The Art of Cookery Made Plain and Easy" p. 259
* 4 small Yukon Gold potatoes
* 2 large Granny Smith apples
* 2 medium yellow onions
* 8 large eggs
* 3 tsp. Kosher salt
* 1 tsp. freshly cracked pepper
* ½ to 1 grated nutmeg
* ½ to 1 tsp. mace
* 4 oz. butter
* frozen puff pastry or homemade pie crust
1. Preheat the oven to 375 degrees.
2. Boil and slice the eggs.
3. Pare and slice the potatoes, apples and onions. Slice everything ¼
inch thick. Place the apples and potatoes in a bowl of water to
4. Roll out the bottom crust and set it into the pie pan.
5. Mix the salt, pepper, nutmeg and mace to together in a single bowl.
6. Drain and dry the apples and potatoes with a towel.
7. Begin the layers from the bottom up with potatoes, then eggs, then
apples and then onions. Sprinkle each layer with a little of the
seasoning and little bits of butter. Continue filling and seasoning
the pie until you are out of ingredients.
8. Put a top crust on the pie and crimp the edges. Cut 4 or 5 slashes
on top crust to allow steam to vent out.
9. Bake for 45-50 minutes or until the crust is a nice golden brown.