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After taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California. A favorite protein of American colonists, the turkey became a fixture on.

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1700s 2 1800-1849 3 1850-1899 3 1900-1910 1 1910-1920 2 1920-1930 2 1930-1940 4 1940-1950 2 1950-1960 1 1960-1970 3 1970-1980 1 1980-1990 1 1990-2000 1. American Cookery.. 6 Recipes. This delightful cookbook offers a window into the elegant world of the Southern elite. Its author, Mary Randolph of Virginia, shares her knowledge of food in.

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Civil War Mac & Cheese. Mac & cheese has been a hit in the US for centuries, though pasta was a bit of a wild card when Americans first tried it. In any case this Civil War era recipe for the now classic dish (which was spelled "maccaroni") was very simple- as many recipes were back then. It read: "Boil the maccaroni in milk; put in the.

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Vintage Recipes 1700s-1990s. Vintage Recipes Group for all variety of vintage recipes. Post your favorite ones, and the weird ones. Treat other members with courtesy, be polite, and.

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The "ale" called for in the recipe is actually ale yeast, a byproduct of the brewing process that was the usual 17th century English leaven in bread and cake. This explains why the recipe instructs to let the dough rise. The Journey is Underway for Before 'Farm to Table' - The Collation — December 11, 2018.

Anyone able to identify this? Found at a late 1700's /early 1800s site

Pre-heat oven to 350°F. Mix the buttermilk and shortening mixture, egg, molasses, and baking powder in a small bowl. Add a lavish sprinkling of cinnamon and nutmeg. Add flour to the mixture, mix well, and then roll the dough thin.

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17th-century recipes. France took over the leading culinary role from Italy in the seventeenth century. The strong flavours of the Middle Ages were left behind and steps were taken towards our modern kitchen. Vegetables were finally allowed in the kitchen of the elite, preferably from their own garden. New fruits and vegetables were created.

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Preheat the oven to 375 F. Grease a 8 or 9 inch square baking pan with soft butter and set aside. In a small sauce pan, warm the milk until almost boiling. Pour the milk into a cup and add the baking soda. Stir and set aside. In a large bowl, whisk the molasses and eggs together.

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Today's recipe: Chicken two ways Chicken #1: Chicken on a String.. was invented in the mid-1700s, it quickly found its way into most American homes. The tin reflector oven reduced the amount of labor required to cook chicken: no string to soak and no need to truss the chicken. The chicken would be plucked and cleaned, then skewered with a.

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Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender.

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Historical Recipes. Each day, the costumed interpreters at Old Sturbridge Village demonstrate 19th-century cooking. The recipes for special dishes (or "receipts" as they were called in the 1830s) are frequently available to visitors who witness the demonstrations. A select list of the most frequently requested recipes is available here.

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Prep your liquid ingredients: melt butter and let it cool, activate the yeast, beat the egg. Combine water and milk in a small bowl, and season with 1 ½ teaspoons of salt. Stir in the yeast, melted butter, and the egg. Place flour in another large bowl. Stir the liquid ingredients into the flour. The amount of flour needed may vary slightly.

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Instructions. Sift the flour, baking powder, and salt together and set aside. 3 cups all-purpose flour, ¾ tsp baking powder, ¼ tsp salt. In a large bowl mix the butter and sugar with an electric mixer until light in color. 1 cup unsalted butter, 1 cup white sugar. Add the egg and milk and beat to combine.

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The Art of Cookery Made Plain and Easy (1971 reprint edition) 4 Recipes. This popular cookbook, first published in England in 1747, was one of the few printed cookbooks available during the 18th century. The author, Hannah Glasse, wrote the book to instruct less experienced cooks "how to do Cookery well.".

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Pictured above is a colonial receipt owned by Ann Bush in the late 1700s, which we have in our archives. On that single page, there is one recipe for gingerbread and another for a loaf cake. Notice how short they are; receipts were meant to jog the cook's memory, not teach others how to cook. In the colonial era, girls began to cook by their.

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Corn became a dietary staple across all 13 colonies, with cornmeal used in favorite recipes such as hasty pudding (corn boiled in milk) and johnnycakes, a fortifying and highly portable food.