Recipes
NUN’S BROTH—a “delicious broth familiar in all the convents of Europe”
Directions:
Select a flounder, or any other fish of white meat, weighing two pounds, and cut into five pieces. Place in the soup kettle with one carrot, one onion, one turnip, two pieces of celery, a sprig of parsley, a bay leaf and half a blade of mace. Pour over the ingredients one quart of cold water and let cook slowly for two hours. At the end of that time, skim out the fish, re- move all skin and bones and return to the soup pot. Cook one tablespoonful of butter and one of flour until they bubble. Then add one pint of cold milk and stir all together until the boiling point is reached, when added to the soup, stirring all the while. Drop the yolk of an egg into a bowl, beat until light, then stir into it little by little a few tablespoonfuls of the hot soup. When the egg has been made warm, stir all into the soup, then add the juice of one lemon, salt and pepper to taste, and one nutmeg. Pass the whole through a fine sieve, add a tablespoonful of chopped parsley, and serve.
(From the Savannah Morning News, March 25, 1904).
PUREE OF BEANS
Directions:
For one pint of beans allow three pints of cold water and a bunch of soup vegetables, one leek, two sprigs of parsley, a bit of celery and a bay leaf. Wash the beans thoroughly, cover with the water and stand overnight. In the morning add the vegetables and stand over a moderate fire. Let cook slowly until the beans are thoroughly soft, then press through a sieve. Season to taste and serve with croutons—squares of bread fried to a crisp brown in smoking hot fat. If, in the process of cooking, the puree becomes over thick, add a little more water. As the beans vary a little in quality, It is not possible to give exact measurements, but the result should be a rich puree not too thick.
(From the Savannah Morning News, March 25, 1904).
RICE SOUP WITH ALMONDS
Directions:
For three pints of milk allow four ounces of rice. Wash and boil In a large kettle of water for ten minutes. Drain and pour cold water over the grains to separate them. When full of moisture, place into saucepan with the milk and simmer gently for three-quarters of an hour. Blanch one ounce of sweet and four ounces of bitter almonds, and pound to a pulp in a mortar, adding a cupful of cold milk a little at a time; or pass the nuts through a meat grinder and add to the milk. Pass through a sieve, add a pinch of salt, and half a teaspoonful of sugar, then add to the milk and rice, cook for a moment longer and serve.
(From the Savannah Morning News, March 25, 1904).
CORNMEAL PONE
Directions:
At night mix a quart of cornmeal with water, a tablespoonful of yeast, and a little salt. Mix Them enough to stir easily. In the morning stir in three well-beaten eggs, a teaspoonful of soda, and a cupful of sour milk. Make the batter thin enough to pour into the pan. Bake for three-quarters of an hour.
(From the Savannah Morning News, October 25, 1903).
HAMPTON TERRAPIN STEW
Directions:
Throw two terrapins into boiling water and cook until the meat loosens from the skin. Take the shell off carefully, as breaking the gall will spoil the terrapin. Chop the meat, add a cup of port and half a cup of sherry wine, a dessert spoonful of Worcestershire sauce, a teacup of currant jelly, a pinch of cayenne pepper and a little salt. Stew for ten minutes. Then add a cup of cream, stirring vigorously. As soon as the cream is hot. serve the stew. The addition of a little mustard will be an improvement to some palates.
(From the Savannah Morning News, October 25, 1903).
REBEL CAKE
Directions:
Allow one cupful of butter and two of sugar, creamed together: one cupful of sour milk, three cupfuls of sifted flour, four eggs, beaten separately: one cupful of blackberry jam, and one cupful of mixed spices—cinnamon, allspice and nutmeg. Stir the sifted flour into the jam. Add the creamed sugar and butter, then the eggs, and then the spices. Add the soda to the milk, and add to the cake mixture. Bake in layers. Ice with an icing made of four whites of eggs beaten with a half cupful of powdered sugar.
(From the Savannah Morning News, October 25, 1903).
CHICKEN PUDDING
Directions:
Cut up three young chickens. Put into a quart of cold water with some chopped parsley, a little salt and pepper, and a lump of butter the size of an egg. Simmer until done. Make a batter of six eggs, well beaten: a quart of milk, a pint of flour, and two tablespoonfuls of butter. Put the chickens and a little of the water they were boiled off, with some chopped ham, in the baking dish. Pour the batter over them and bake in a moderate oven until brown. Stir up the broth, season and thicken with a lump of butter rolled in flour. Serve as a sauce to the pudding.
(From the Savannah Morning News, October 25, 1903).
KENTUCKY SQUIRREL STEW
Directions:
Have three squirrels cleaned and skinned. Four hours before the time of serving put them into a gallon of cold water, into which a tablespoonful of salt has been thrown, and simmer until the meat drops to pieces. When it has been cooking an hour, add three tomatoes, three ears of corn, a little chopped celery, a few Lima beans and three potatoes. When done strain through a coarse cloth, return to the fire and add a little chopped parsley. Boil ten minutes and thicken with lump butter well rolled in flour.
(From the Savannah Morning News, October 25, 1903).
LOBSTER NEWBURG
Directions:
This is made with one small can of lobster, one pint of sweet cream, the yolk of three eggs, a wineglass of sherry or Maredia, one tablespoonful of butter , a pinch of cayenne, and salt to taste.
Pick the lobster meat into bits that are not too fine and drain off the juice. Cook for five minutes with the butter, salt, and pepper. Add the wine, beat the yolks light and stir them into the cream. Pour this mixture over the lobster and cook in the chafing dish or over boiling water until thick.
(Savannah Morning News, March 8th, 1903).
BAR-B-Q SPARE RIBS
Ingredients:
4 lbs spareribs
2 medium onions
4 tablespoons fat or salad oil
¼ cup lemon juice
4 tablespoons vinegar
2 tablespoons Worcestershire sauce
8 tablespoons brown sugar
1 cup water
1 cup chili sauce
Salt and pepper to taste
Directions:
Chop the onions. Brown in fat or salad oil. Add chili sauce, sugar, lemon juice, vinegar, Worcestershire sauce, salt and pepper. Cook slowly for 20 minutes or until thick enough.
Bake the ribs for approximately 1 hour. Pour off grease. Place sauce over the ribs and cook covered for 30 minutes in a 350 degree oven.
(Sent by Trina Farrell to the Southern Cross, January 11, 1973).
SOUR CREAM CAKE
Ingredients:
1 pkg. Duncan Hines Deluxe Yellow Cake Mix No. 2
1 cup (8-oz.) sour cream
2/3 cup Mazola or Crisco oil
1/3 cup sugar
1/2 cup water
4 eggs
1 cup chopped pecans
2 Tbls. brown sugar
2 Tsp. cinnamon
Directions:
Preheat oven to 350 degrees. In large mixing bowl, blend together the cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 3-qt. ring mold. In a tube pan, combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over the filling mixture. Bake at 350 degrees for 45 to 55 minutes, until the cake springs back when touched lightly. Cool right side up for about 25 minutes. Then remove from the pan.
(From the Southern Cross, May 29, 1975)
ASHEVILLE SALAD (Tomato Aspic)
Ingredients:
1% cup tomato juice
2 small pkgs. Philadelphia cream cheese
2 tablespoons plain (Knox) gelatin
lA cup cold water (or a little more)
1 cup mayonnaise
1 1/2 cups chopped celery, green pepper & onion (about one small onion and green pepper, balance celery)
salt to taste (about ½ to 3/4 teaspoons)
Directions:
Heat tomato juice to boiling point; add cream cheese, stir until smooth. Then add gelatin which has been softened in cold water. When cooled, add mayonnaise and chopped vegetables. Chill in small molds or one large mold. Serve on lettuce, garnished with asparagus tips, sliced stuffed olives and mayonnaise.
(From the Southern Cross, May 29, 1975)
Last updated: 3/30/2022
