Monday, February 10, 2014

Historical Dinners in America: 1777 (American Girl Felicity)

( From Felicity's Cook Book. I modified these recipes.)


                                                         Chicken Pudding


2 tablespoons butter
2 pounds boneless, skinless chicken breasts
2 cups water
1 teaspoon salt
Shortening or butter to grease casserole dish
1 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons butter
3 eggs
1 1/2 cups milk

1. Melt 2 tablespoons of butter in the skillet over medium heat. Add the chicken breasts to the skillet. Turn the pieces with tongs until they are browned on both sides. Measure the water and 1 teaspoon of salt into the skillet. When the water boils, turn down the heat until the water simmers. Cover the skillet and cook the chicken for 1/2 hour. Grease the casserole dish with shortening or butter. Use tongs to put the cooked chicken breasts into the casserole. Preheat the oven to 375.

2. To make the batter for the chicken pudding, put the flour, salt, and baking soda in the small mixing bowl and stir them until they are well blended. Melt 3 tablespoons of batter in the small saucepan over low heat. Crack the eggs into the large mixing bowl and beat them together with the milk. Stir the melted butter into the eggs and milk. Add the flour mixture to the liquid mixture. Beat this batter until it is smooth. Pour the batter over the chicken breasts in the casserole dish. Bake the chicken pudding for about 40 minutes, until the batter puffs up and turns golden brown.


                                                                      Veal Balls


1 pound ground veal
A few sprigs of fresh parsley
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1 egg
2 tablespoons butter

1. Put the ground veal into the mixing bowl. Wash the parsley and pull off several leaves and cut them into small pieces. Add the parsley, minced onion, salt, thyme, pepper, and ground cloves to the veal. Crack the egg into the mixing bowl. Mix all the ingredients with washed hands, or use a wooden spoon. Shape the meat mixture into 1-inch balls (about 24) and put them on a plate.

2. Melt the butter in the skillet over medium-low heat. Tilt the skillet to coat the bottom of the pan evenly with butter. Use the wooden spoon to move the veal balls from the plate to the skillet.
Cook the veal balls for 30 minutes. Stir them several times while they cook to brown the meat on all sides, and when done, move them to a serving plate.


                                                  Sweet Potatoes and Apples


5 sweet potatoes
3 large apples
Shortening or butter to grease casserole dish
2 tablespoons butter
3/4 cup maple syrup

1. Preheat the oven to 350. Wash the sweet potatoes and pierce them several times with a fork. Put them on the cookie sheet and bake them on the center oven rack for about 1 hour, or until a fork pierces them easily.Once the potatoes are done, remove them from the oven and let them cool. Cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into thin slices.

2. Use the paring knife to pull the skins off the cooked sweet potatoes. Cut the potatoes into 1/2-in slices. Grease the casserole dish with shortening or butter. Use the half of the sweet potato slices to cover the bottom of the casserole. Put half the apple slices on top of the potatoes.
 Use the rest of the sweet potatoes to make the next layer. Then add the rest of the apples. Cut the 2 tablespoons of butter into small pieces and place them on top of the apples. Pour the maple syrup over the top.  Cover the casserole and bake the sweet potatoes and apples in the oven for 30 minutes.

                                                            Sally Lunn Bread


3/4 cup milk
1/4 cup warm water
1 package active dry yeast
6 tablespoons butter, softened
3 tablespoons sugar
2 eggs
3 cups flour
1 1/4 teaspoons salt
Shortening or butter to grease the pan

1. Measure the milk into the small saucepan and warm it over medium-low heat. Measure the warm water into the small bowl, then add the yeast and stir. Then stir in the warm milk. Measure the butter and sugar into the large mixing bowl. Stir them until they are creamy.
 Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again. Stir the flour and salt together in the medium mixing bowl.
 Stir about 1 cup of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture. Add more flour and beat the mixture. Then add more yeast and beat the mixture again. Continue adding yeast and flour in this way, beating the batter until it is smooth.

2. Cover the large mixing bowl with plastic wrap and a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the coverings. Stir the batter quickly to take out the air. Grease the tube pan or round casserole dish with shortening or butter. Pour the batter into the baking pan. Cover it again and let it rise for 30 minutes, or until it has doubled again in size. Preheat the oven to 350 while the batter rises.
 Remove the coverings and bake the bread on the center oven rack for 40 to 45 minutes, or until the top is golden-yellow.

                                                                   Green Beans


1 pound fresh green beans
1/2 cup cold water
1/2 teaspoon salt
1 tablespoon butter
Salt and pepper
1/4 cup heavy cream

1. Put the beans into the colander and wash them good. Snap both ends of the beans. 

2. Put the water and 1/2 teaspoon salt into the saucepan. Heat the water over medium-high until it boils. Put the beans into the water. Cover the saucepan and cook the beans for 5 minutes. Pour the beans and water into the colander and drain them. Once the water has drained off, put the beans back into the saucepan.

3. Add the butter. Sprinkle on salt and pepper. Add the ream and stir gently to coat the beans well.

                                                      Whipped Syllabub


2 cups heavy whipping cream
2 lemons
1 orange
1/2 cup sugar
1/4 cup sparkling white grape juice

1. Measure the whipping cream into the large mixing bowl and beat it  until it is thick. Set the bowl aside. Cut the lemons and orange in half. Set the juicer over the small mixing bowl so the edges fit tightly.

2. Squeeze the juice out of the lemons and orange. Add the sugar and grape juice to the lemon and orange juice. Stir until blended. Pour the juice into the whipped cream. Stir just enough to blend the juices and cream. The syllabub should be thick and frothy.

1 comment:

  1. The apples and sweet potatos sound yummy! It all sounds good!