Historical Foods in America Swedish: 1854 (American Girl Kirsten

(I modified these recipes that are from Kirsten's Cook Book)


Favorite Foods


                                                            Potato Soup

Ingredients                                                                                               12 servings

3 slices of bacon
1 small onion
6 medium potatoes
1 teaspoon salt
Cold water
2 cups milk
2 tablespoons butter
1/8 teaspoon pepper

1. Put 2 layers of paper towels onto the counter next to the stove. Seperate the bacon strips and plave them side by side in the skillet. Turn on the heat to medium high. Cook the bacon slices until the edges start to curl. Use a fork to turn each slice to the other side. Continue cooking, turning the slices frequently. When the bacon is golden brown and crisp, lift it out of the skillet and put it onto the paper towels to cool.

2. Peel the onion and chop it into small pieces. Peel the potatos. Cut each potato into 4 pieces. Put the potatos, onion pieces, and salt into the saucepan. Put in just enough cold water to cover them. Turn the heat to medium high until the water begins to water. Turn down the heat. Cover the pan andlet the onions and potatos simmer, for about 20 minutes, or until a fork can pierce the potatoes easily.

3.  Turn off the burner. Leave the cooking water in the pan. Use the potato masher to mash the potatoes and onion. Turn the burner back on medium-high heat. Add the milk slowly while you stir. When the soup begins to simmer, addthe butter and pepper. Crumble the bacon into the soup. Keep stirring the soup while it simmers until it is smooth and hot.

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                                                        Swedish Meatballs

Ingredients                                                                                                     6 servings

2 slices of bread
1/2 cup heavy cream
1/2 cup milk
Small onion
1 tablespoon butter
1 pound lean ground beef
1/2 pound lean ground pork
1 egg
1 teaspoon salt
Dash of ground ginger, nutmeg, and pepper
2 tablespooons oil
1 tablespoon flour
1 cup cold water

1. Cut the bread into small cubes. Combine the cream and milk in a small mixing bowl. Measure 1 1/2 cups of bread cubes into the liquid and let them soak for 5 minutes. Peel the onion and chop it into small pieces. Melt 1 tablespoon of butter in the skillet over medium heat. Add the onion pieces and cook them until they are clear and tender.

2. Mix the ground beef and pork together in a large mixing bowl. Use a wooden spoon or use your hands. Add the egg, cooked onions, soaked bread crumbs, and salt to the meat mixture. Then add a dash of ginger, nutmeg, and pepper. Mix well. Stir the meat mixture quickly with the wooden spoon until it is light and fluffy.

3. Shape the mixture intoballs about 2 inches in diameter. Measure 2 tablespoons of oil into the skillet. Fry a few meatballs at a time in the oil over medium heat. Roll the meatballs on all sides until they are brown on the outside. Take the meatballs out the skillet. Put them onto a plate lined with paper towels. When all the meatballs are browned and out of the skillet, make a gravy by slowly stirring a tablespoon of flour into the meat fat left in the pan. Then add the cup of cold water and stir over medium heat until the gravy is thick. Put all the meatballs back into the gravy. Cover the skillet and lower the heat. Cook the meatballs for 30 minutes. Stir the gravy over the meatballs once or twice while they cook.

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                                                           Fresh Applesauce

Ingredients                                                                                               6 servings

8 apples (Granny Smiths work well)
1 cup cold water
1 teaspoon cinnamon

1. Wash the apples under cold water at the sink. Cut the apples into 4 sections. Cut the core from each piece. Then cut away the skin from each piece. Measure 1 cup of cold water and pour it into the saucepan. Add the apple pieces to the saucepan. Turn the burner to medium high. When the water boils, turn down the heat to medium low. The apples will be simmering. Cover the pan halfway with the lid. Lower the heat again if the apples begin to boil.

2. Use a wooden spoon to stir the apples every so often to keep them from sticking to the bottom of the pan. Simmer the applesfor about 40 minutes, until the apples are very tender. Then turn off the heat. Use a potato masher to mash the apples into a smooth, thick sauce. Stir in the cinnamon.

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                                                          Swedish Pancakes

Ingredients                                                                                               6 servings

6 tablespoons butter
3 eggs
2 cups milk
1 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon oil
Jam
Powdered sugar (opitional)

1. Melt the butter in the skillet. Turn off the heat. Crack the eggs into the mixing bowl. Use a wire whisk to beat the eggs together. Add 1/2 cup of the milk to the eggs and use the wire whisk to beat the mixture for 2 minutes. Add the flour to the egg mixture all at once, and use a wooden spoon to beat the mixture until it is smooth. Beat in the remaining 1 1/2 cups of milk. Then add the melted butter, salt, and cinnamon.

2. Add the oil to the skillet. Heat up the skillet until it is very hot. Drop about a tablespoon of the thin batter into the skillet for each pancake. After about 1 minute, the edges of the pancake will brown lightly. turn the pancack. Cook the other side for another minute. Swedish pancakes should be eaten right away. Put them onto plates. Scoop a little jam onto the pancakes and roll them up. You can also sprinkle powdered sugar on top if you want.

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                                                            Saint Lucia Buns

Ingredients                                                                                                  6 buns

1/3 cup milk
1/4 cup butter
1/4 cup lukewarm water
1 package dry yeast
1/4 cup sugar
1 egg
1/2 teaspoon salt
1/4 teaspoon saffron
2 3/4 cups flour
1 tablespoon cooking oil
1 egg
1 tablespoon water
24 raisins

1. Warm the milk in a small saucepan over low heat. Cut the butter into small pieces. Add the butter pieces to the warm milk and stir. Then turn off the heat. Measure the lukewarm water into a large mixing bowl. Sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes. Add the warm milk and melted butter to the yeast. Stir in the sugar, egg, salt, and saffron. Then add 1 1/2 cups flour and stir until smooth.

2. Add enough of the remaining flour so that you can shape the dough into a ball. Save some of the remaining flour for kneading the dough. Put the dough on a floured cutting board. Dust your hands with flour an knead the dough. Add flour when the dough is sticky. After 5 to 10 minutes of kneading, you will have a smooth ball of dough.

3. Cover the dough with the towel and let it rest. Spread cooking oil in the large bowl. Roll the dough in the oil until it is coated. Cover the bowl with the towel and set it in a warm place to rise. After 45 minutes, the dough should be twice as large. If not, check it again in 15 minutes. Punch the dough. Then divide it into 6 sections.

4. Take 1 section and divide it in half. Roll each half into an 8-inch rope. Cross the 2 ropes in the middle. Then coil the ends in tight circles. shape 5 more buns in the same way. Place the buns 2 inches apart on a greased cookie sheet. Cover with a towel. Let the buns rest for 30 to 45 minutes until they double in size. Preheat the oven to 350 while they are rising. 

5. Mix the egg and water with a fork in a small bowl. Brush this mixture lightly over the top of each bun. Decorate the buns with raisins. Bake the buns for 15 to 20 minutes. When the buns are golden brown, move them to a wire rack to cool.

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                                                         Pepparkakor Cookies

Ingredients                                                                                                      3 dozen

1 cup butter
3 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar
1 egg
2  tablespoons maple syrup
1 tablespoon water
Extra flour for rolling out dough

1. Soften the butter by letting it sit at room temperature for an hour before you begin. Put the sifter into a medium mixing bowl. Measure the flour, baking soda, cinnamon, ginger, and cloves into the sifter. Then sift them into the bowl. Set the bowl aside. Put the sugar and softened butter into a large mixing bowl. Use a wooden spoon to press them against the side of the large mixing bowl, and then stir.

2. Add the egg, maple syrup, and water to the butter and sugar mixture. Beat the mixture until it is fluffy. Stir the dry ingredients into the mixture 1 cup at a time. Mix well after each cup. Cover the bowl with a plate, and chill the dough in the refrigerator, for at least an hour to make to dough eaier to roll and handle. Preheat the oven to 350. Have ungreased cookie sheets ready to use.

3. Sprinkle flour onto a table or counter and spread it around evenly with your hands. Divide the dough into 2 balls. Flatten the first ball and roll it from the  center to the edges. Try to make the whole piece about 1/8 inch thick. Use cokkie cutters to cut out shapes that are about the size. Put the cookies 2 inches apart on the cookie sheets.

4. Spread sheets of wax paper on a counter or table. Bake the cookies for 8 to 10 minutes, until they are lightly browned on the bottom. Watch the cookies carefully. They burn easily. Put the cookies onto the wax paper to cool.

Historical Foods in America Swedish: 1854 (American Girl Kirsten)

( I modified these recipes that are from Kirsten's Cook Book.)


Dinner


                                                         Baked Ham Slice

Ingredients                                                                                            4 to 6 servings

Smoked ham slice, fully cooked, 1/2 inch thick
1/4 cup brown sugar
1/2 teaspoon ground ginger
Pinch of black pepper


1. Preheat the oven to 325. trim away the fat from the outside edge of the ham slice. Place the ham slice into the ungreased baking dish. Mix the brown sugar, ginger, and pepper together in the small bowl. 

2. Sprinkle all the sugar and spices evenly over the top of the ham slice. Bake the ham slice uncovered on the middle rack in the oven for 30 minutes.


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                                                              Swedish Potatoes

Ingredients                                                                                               6 servings

1. Peel the onion and chop it into small pieces. Set the onion aside. Peel the potatoes and cut them into small cubes on the cutting board. Melt the shortening in the large skillet over medium heat.

2. Add the potatoes and onion. Cook them over medium heat for 10 minutes. Sprinkle them with salt and pepper and stir a few times. Stir while you add the cream a little at a time. When the liquid bubbles, turn down the heat and simmer for 10 minutes.


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                                                           Cabbage and Apple Salad

Ingredients                                                                                                6 servings

1/2 head, cabbage, medium size
2 apples
1/2 cup raisins
1/2 cup heavy cream
1/3 cup honey

1. Cut and coarsely shred the cabbage. Then put the cabbage into a large bowl. Cut each apple into 4 pieces and remove the apple cores. Use the grater to coarsely shred the apples into thelarge bowl. Add the raisins to the  bowl. Use a large spoon and fork to toss the cabbage, apples, and raisins.

2. Continue doing this until the ingredients are mixed together. Combine the cream and honey in a small bowl. Pour the mixture over the salad and tossit lightly.

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                                                                   Fruit Soup

Ingredients                                                                                             6 servings

8 ounces mixed dried fruit
4 cups cold water
1/2 raisins
1 cinnamon stick
1 tabelspoon cornstarch
1/4 cup cold water

1. Cut the fruit into small pieces and place them into the saucepan. Add the cold water and soak for 1 to 2 hours. Add the raisins and cinnamon stick to the fruit. Cook the mixture over medium heat until it boils. Lower the heat and simmer for 30 minutes. Stir often so thefruit doesn't stick to the pan.

2. Ladle the hot fruit into a serving bowl. Leave the juice in the pan. In a small bowl, mix the cornstarch with 1/4 cup cold water. Stir this mixture into the juice in the saucepan. Heat up the juice until it boils, stirring constantly. When the juice is as thick as honey, pour it over the fruit and stir.

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                                                      Swedish Almond Rusks

(I usually make these as normal bread, and put it into the oven after the dough is made. I don't add the cardamom, or almonds, instead, I add 1 1/2 tablespoons of cinnamon, and 1/2 tablespoon of vanilla)

Ingredients                                                                                                        36 rusks

1 cup shortening (I use butter)
1 1/2 cups sugar
2 eggs
1 cup buttermilk ( I use normal milk)
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cardamom
1 cup chopped almonds
Cooking oil

1. Beat the shortening and sugar together in a large mixing bowl until they are creamy. Crack the eggs into a small bowl and beat them with a fork. Add the beaten eggs and the buttermilk to the shortening and sugar mixture. Stir well. Put the sifter into another large mixing bowl. Measure the flour, baking soda, salt, and cardamom into the sifter. Then sift them into the bowl. Mix in the chopped almonds.

2. Add the flour mixture 1 cup at a time to the liquid mixture. Mix well after each addition. Preheat the oven to 350. Use cokking oil to grease the loaf pans. Spoon the batter into the loaf pans until they are about half full. Bake the bread on the middle oven rack for 30 to 40 minutes. The bread is done if a toothpick inserted into the middle comes out clean. If the toothpick comes out with dough  on it, bake the bread a little longer. Check it every 5 minutes.

3. Turn the oven down to 200. Use a knife to loosen each loaf from the sides of the pan. Let the loaves cool for 10 minutes. Cut each loaf into 12 slices. Move each slice to a cookie sheet after you slice it. Put the cookie sheets into the oven, and bake for 1 to 3 minutes, checking each minute until they are dry and toasty brown. Turn over each slice. Continue baking until the second side is toasty brown.

Historical Foods in America :Swedish: 1854 (American Girl Kirsten)

( I modified these recipes from Kirsten's Cook Book.)                                                                           

Breakfast


                                                             Pork Sausage Patties


Ingredients

1 1/2 pounds lean ground pork
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger


1. Put the pork into a mixing bowl and add the salt, pepper, allspice, cloves, and ginger. Stir the ingredients well. Divide the mixture into 12 equal portions on a clean countertop. Roll each portion into a ball and flatten it to make a patty.

2. Place the skillet over medium heat for 1 minute. Arrange 6 sausage patties in the skillet. Let them cook for 3 or 4 minutes. Turn the patties and cook for 4 minutes more. Both sides should be golden brown. Put the cooked patties on an ovenproof plate and cover it with foil. Put the plate in a warm (200) oven. Remove any extra grease from the skillet and cook the remaining 6 patties in the same way in steps 3 through 5.


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                                                             Swedish Rice Porridge 
                                                (or Skansk grot  SKONE-sk groot.)


Ingredients

1 large, firm apple
1 teaspoon butter
1 cup white rice
1 cup water
3-inch cinnamon stick
4 cups milk
3 tablespoons brown sugar
1/3 cup raisins
1 teaspoon vanilla
Cream
Honey


1. Cut the apple into 4 sections. Cut away the core and peel the skin from the apple. Chop the apple into small pieces and set the apple aside. Use your fingers to rub butter over the bottom of a saucepan. The butter will keep the rice from sticking while it cooks. 

2. Put the rice, water, and cinnamon stick into the saucepan. Place the pan on the stove over medium heat. Bring the mixture to a boil. Lower the heat until the mixture simmers. Cover the pan and simmer the rice 10 to 15 minutes, or until the water has been absorbed.

3. Pour the milk into the saucepan. Turn up the heat and stir until it begins to simmer. When the milk begins to simmer, turn down the heat to low. Carefully add the brown sugar, chopped apple,  and raisins. Stir gently. Cover the pan and allow the porridge to simmer to simmer for about 45 minutes. As it cooks, it will thicken. Stir it once or twice as it cooks.


4. Turn off the heat and take the pan from the stove. Remove the cinnamon stick and stir in the vanilla. If you make the porridge ahead of time, store it in the refrigerator and warm up again when you want to eat. Add cream and honey is desired.



   
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                                                              Round Rye Bread


Ingredients

3/4 cup milk
2 tablespoons soft butter
1/2 cup lukewarm water
2 packages dry yeast
1/2 cup dark brown sugar
1 tablespoon ground fennel seed
1 teaspoon salt
 1 cup white flour
3 cups rye flour
1 tablespoons vegetable oil
Extra oil and rye flour
Extra butter


1. Put the milk into the saucepan and begin to warm it over low heat. As the milk warms, cut the butter into small pieces and add them to the milk. stir to help the butter melt. Then turn off the heat. Measure the lukewarm water into the mixing bowl. sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes.

2. Add the milk and melted butter to the yeast mixture. stir in the brown sugar, fennel, and salt. Add the white flour, and stir to mix the ingredients. Gradually mix in 2 cups of the rye flour. The dough will be very stiff and sticky. Add enough of the remaining rye flour so that you can shape the dough into a ball. Do not add all the remaining flour. You'll need some for step 3.

3. Cover the mixing bowl with a towel and letthe douh rest in a warm spot for 10 or 15 minutes. Take the dough out of the bowl and place it on the counter that has been sprinkled with some of the remaining flour. Knead the dough. after 5 to 10 minutes of kneading, you will have a smooth ball of dough.  Coat the inside of the bowel with oil. Put the dough into the bowl. Roll it around until it is completly coated with oil to keep it from drying out and cracking as it rises. 

4. Cover the bowl with the towel and set it in a warm, draft-free place to rise. After about 45 minutes, check the dough. It should be twice as big as it was before rising. If your dough hasn't doubled innsize after 45 minutes, give it more time. Check it again every 15 minutes.  Punch the dough in the bowl once or twice to remove the air. Then knead it a few times.  shape the dough into a round loaf about 7 inches across. This is a traditional Swedish shape for bread. Place it on the cookie sheet, cover it with a towel, and let it rise again for 45 minutes.

5. Preheat the oven to 375. Pierece the top of the loaf with a fork to keep it from cracking as it bakes. Make a deeper hole in the center. Place the cookie sheet on the middle rake of the oven. Bake the bread for 50 to 60 minutes. when the top is brown, tap the top of the loaf. If it sounds hollow, the bread is done. Whike the loaf is still warm-but not too hot-rub the top with butter. After 2 to 3 hours, the bread will be cool enough to serve.


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                                                            Homemade Butter


Ingrediants

2 cups heavy whipping cream, chilled
Pinh of salt


(You will need a 2-quart jar with tight lid, and a 1 marble)

1. chill the jar and the marble in the refrigerator for atleast 1 hour to help the butter form more quickly. Place the strainer over the bowl. Set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tightly.

2. shake the jar. at first, you will hear the marble moving. After 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form. First you will hear the marble moving again. Then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.

3. Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store it. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water, and then pour the water off through the strainer.

4. Keep washing the butter in this way until the water you pour off is clear. Use a wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. If you like your butter slightly salted, add a pinch of salt and stir it in. Press the butter into a dish or a butter mold. Chill it in the refrigerator for an hour bedore you serve it.


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                                                            Ginger Cookies

Ingrediants

6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup soft shortening
1 1/2 cups dark molasses
2/3 cups cold water
shortening to grease baking sheets
Extra flour for rolling out dough

                                                                                                                       2 1/2 dozen

1. Put the flour sifter into a large mixing bowl. Measure the flour, baking soda, salt,allspice, ginger, cloves, and cinnamon into the sifter. Then sift them into the bowl. Set the bowl aside. 
Measure the brown sugar by packing it tightly into the measuring cup. Put it into the another large mixing bowl. Add the shortening to the brown sugar. Use a wooden spoon to press the brown sugar and shortening together against the side of the bowl. Then stir quickly until the mixture is creamy.

2. Add  the molasses and water. stir to mix well. Add the sifted ingrediants 1 cup at a time. Mix well after each addition. Keep mixin until all of the dry ingrediants are mixed in. Cover the bowl with a large plate. chill the dough for 1 hour to make it easier to handle. Preheat the oven to 350. Grease the cookie sheets with shortening. Sprinkle some flour onto a table or counter and cover the rolling pin with flour to keep the dough from sticking. Use more flour if you need it.

3. Divide the dough into four sections. Roll out the first section from the center of the dough to the edges. Try to keep the whole piece 1/2 inch thick. Cut out circles with the cookie cutter. Lift the cookies onto a cookie sheet. Leave at least 2 inches between cookies, because they get big puffy as they bake. Bake the cookies 12 to 15 minutes. Touch the cookies lightly. If touching leaves no imprint, the cookies are done.

Historical Recipes in 1904 (American Girls Pastime: Samantha)

(I modified these recipes from Samantha's Cook Book)


Dinner

                                                        *** Cream of Carrot Soup***

Ingredients

1 pound carrots
2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup half-and-half
Crackers

6 servings

1. Peel the carrots, then rinse them under cold water. Cut the carrots into 1/2-inch slices. Put the sliced carrots into the 2-quart saucepan. Add the chicken broth. Cook the carrots and broth over medium-high heat. When the broth begins to boil, turn the heat down to medium low. Cover the saucepan. Cook the carrots for 20 minutes or until they are very soft and break apart when piereced with the fork.

2. Place the colander in the large bowl. Pour the broth and carrots in the colander, catching the carrots in the colander. Save the broth. Put the drained carrots back into the 2-quart saucepan. Mash them until they are very smooth. Set the pan aside. In the 3-quart saucepan, melt the butter over medium heat, stirring constantly.

3. Add the mashed carrots, salt, and cayenne pepper. stir to mix them together. Slowly stir in the broth. Turn the heat up to medium high and cook for 10 minutes. Stir often. Add the half-and-half. Heat the soup slowly, stirring constantly. Don't let the soup boil. When it's done to your liking, serve it warm.


      
                                       ***Roasted Beef Tenderloin***
Ingredients
1 teaspoon salt
1/2 teaspoon pepper
2-pound trimmed beef tenderloin, tied for baking
Fresh parsley
1 lemon

6 servings

1. Preheat the oven to 40. Sprinkle the salt and pepper evenly over the meat on all sides. Then put the meat into the pan. Put it on the middle oven rack. Bake 30 minutes for medium-rare meat, 35 minutes for medium. Remove the pan from the oven and cover the meat with foil. Let it "rest" for 15 minutes.

2. While the meat rests, wash the fresh parsley under cold water. Dry it with paper towels. Pull sprigs of parsley off the stems. Place them onto the serving platter to make a "bed" for the meat. cut the lemon into slices. Arrange them on the platter. Just before serving, uncover the meat. Cut the string. Cut the meat into 1-inch slices, and set them on the platter.


                                                        ***Corn Oysters***

Ingredients

2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

16 corn oysters

1. Put the frozen corn into the colander. Rinse it with cold water until the ice crystals disappear. Pour the corn into the bowl. Stir in the milk, flour, egg, salt, and pepper. Lay paper towels on top of the platter. Then set it aside. Place the skillet over medium-high heat. Add the butter and oil.

2. Use the wooden spoon to spread the melted butter and oil evenly in the skillet. Then out 6 spoonfuls of the corn mixture into the skillet. Let the corn oysters cook for 2 to 3 minutes, or until the bottoms are golden brown. Use the spatula to turn the corn oysters gently.

3. Cook them for 2 to 3 minutes more, or until both sides are golden brown. Drain the corn oysters on the covered with paper towels. Cover the platter with foil to keep them warm. Continue frying corn oysters in the same way until the corn mixture is gone. You should have about 16 corn oysters. Remove the foil and paper towels from the platter and serve the corn oysters hot.


                                                                 ***Dressing***

Ingredients

4 tablespoons tarragon vinegar
1 tablespoon water
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable or olive oil

6 servings

1. Put the vinegar, water, mustard, salt, sugar, and pepper into a serving jar. Screw the lid on the jar tightly. Shake it to blend the ingredients. Add the oil. Put the lid back on the jar, and shake it again, hard enough to mix the oil with all the other ingredients. Serve onto any kind of salad.

Historical Recipes in 1904 (American Girls Pastime: Samantha)

(I modified these recipes from Samantha's Cook Book)

Breakfast

                                               ***Strawberries with Cream***

Ingredients

3 cups fresh strawberries
1 pint heavy cream
1/2 cup sugar

6 servings

1. Use the paring knife to remove the stem and leaves from each strawberry. Put the strawberries into the colander and rinse them well under cold water.

2. Cut any large strawberries into bite-size pieces. Put the strawberries into the serving bowl. Add sugar and cream to your liking.





                                                         *** Ham Slice***

Ingredients

2-pound fully cooked ham slice
2 tablespoons water

6 servings

1. Place the ham slice on the cutting board. Trim away any fat and cut the ham slice into serving size pieces.  Measure the water into the skillet. Turn the heat to medium high. Let the water get warm.

2. Put the ham pieces into the skillet and cook them about 3 minutes. Turn over the pieces with a fork. Cook them over for 3 more minutes. Then serve them hot.


                                                     *** Cheese Omelet***

Ingredients

6 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons water
2 tablespoons butter
1/2 cup grated cheese

6 servings

1. Crack the eggs into the mixing bowl. Use the fork to beat the eggs until they are well mixed. Add the slat, pepper and water. Continue beating the mixture with the fork until it is foamy.

2. Melt the butter in the skillet over medium-high heat until it is bubbly. Pour the egg mixture into the skillet. As the eggs cook, push them gently toward the middle with a spatula. Tilt the pan slightly so the uncooked eggs move to the outside.

3. When the bottom of the omelet is lightly browned and the eggs are firm, sprinkle the grated cheese over half of the omelet. Lift and fold the other half of the omelet over the cheese. Lower the heat to medium low and allow the omelet to cook until the cheese is fully melted, about 2 to 3 minutes. Serve with love.


                                                   *** Saratoga Potatoes***

Ingredients

4 large potatoes
Cold water
8 ice cubes
2 cups shortening
Salt

6 servings

1. Peel the potatoes. Put cold water into the bowl until it is half full. Then add the ice cubes. Rub the potatoes over the wide slicer on the grater to cut them into very, thin, round slices. As the potatoes are sliced, put them into the bowl of ice water to remove some of the starch.

2. Drain a handful of potato slices on the paper towels. Pat the tops with more towels. Drying the potatoes keeps the shortening from splattering when you put them into the skillet. Add shortening to the skillet. Melt the shortening over medium-high heat until it is very hot.

3. Use a slotted spoon or skimmer to put 1 potato slice into the shortening to test it. The shortening should bubble around the potato. It the potato turns brown quickly, the shortening is too hot...turn down the heat a little. Carefully move the rest of the dried slices from the paper towels into the hot shortening.

4. As the potatoes cook, separate any slices that stick together. Fry the potatoes for 4 to 5 minutes, or until they turn a light golden color. Then remove them from the skillet. Put them into the pie pan and shake salt lightly over them. Then fry the rest of the potatoes. Enjoy!


                                                           *** Blueberry Muffins***

Ingredients

Shortening to grease muffin pan
I cup fresh blueberries
3 tablespoons shortening
3 tablespoons sugar
1 egg
1 cup milk
1 3/4 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
Butter and jam

12 muffins

1. Preheat the oven to 400. Use shortening to lightly grease each muffin cup. Put the blueberries into the strainer, and. Then rinse them under cold running water. Drain them on paper towels. Measure 3 tablespoons of shortening into the mixing bowl. Slowly stir the sugar into the shortening until the mixture is light and fluffy.

2. Crack the egg into the bowl. Beat the mixture well. Stir in the milk and mix well. Measure the flour, baking powder, and salt into the sifter. Sift them into the mixing bowl Stir gently, just enough to moisten the flour mixture. Carefully stir the blueberries into the mixture.

3. Fill each muffin cup 2/3 full. Bake the muffins on the middle oven rack for 20 to 25 minutes. Insert a toothpick into 1 of the muffins. If it comes out clean, the muffins are done. Once the muffins are done, set them on the rack to cool, then serve with butter and jam.

Historical Favorite Foods in America: 1777 (American Girl Felicity)

Favorite Foods                                                        

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



                                                               Beefsteak Pie

Ingredients

Two pastry piecrusts for 9-inch pie pan
1-to-2 pound beef rump roast
Salt and pepper
1 tablespoon cooking oil
2 tablespoons flour
4 tablespoons water
2 cups beef broth
1 teaspoon dried parsley
1/8 teaspoon marjoram
1/8 savory
1/8 thyme
2 tablespoons butter


1. Line the bottom of the pie pan with 1 of the piecrusts. Slice the rump roast into small, then steaks about 1/4 inch thick. Put the steaks on a cutting board and pound them with a rolling pin until they are tender. Sprinkle the steaks with salt and pepper.

2.  Heat the cooking oil in the skillet over medium heat. Put the steaks into the skillet and turn them over several times to brown them on both sides. Put the steaks into the pie pan, and set it aside. Preheat the oven to 400. Measure the flour and water into the bowl and stir with the fork to make a smooth paste.

3. Measure the beef broth into the skillet and heat in until it boils. To make a gravy, stir the flour paste slowly into the broth with a wooden spoon. When the gravy is thick, turn down the heat and let the gravy simmer for 3 minutes.

4. Sprinkle salt and pepper over the gravy and stir. Then, pour the gravy over the steaks in the pie pan. Sprinkle parsley, marjoram, savory and thyme over the steaks and gravy. Cut the butter into small pieces and dot the top of the pie with butter.

5. Cover the pie with the other piecrust. Press the edges of the bottom and top crusts together to seal them. Cut six small slits in the top of the piecrust. (If you wish, you can use cookie cutters to make a design on the top piecrust for decoration.) Bake the pie for 50 minutes, or until the crust is golden brown.


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                                                    Baked Pumpkin Pudding

Ingredients

4 eggs

1-pound can of pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 cup molasses
1 cup milk
Butter or shortening to grease casserole dish


1. Preheat the oven to 350. Crack the eggs into the large mixing bowl. Beat them with the fork until they are lightly yellow. Add the canned pumpkin to the eggs and mix well with the wooden spoon. Measure the cinnamon, ginger and allspice into the mixing bowl. Add the molasses and milk. Stir well.

2. Grease the casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish. Bake the pudding for 1 hour.


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                                                              Raspberry Flummery

Ingredients

3 cups raspberries
3/4 cup cold water
1 cup sugar
1/2 teaspoon salt
6 tablespoons cornstarch


1. Put the raspberries into the colander and rinse them under cold running water. Measure the water into the saucepan. Add the berries. Turn the heat to medium high. Cover the saucepan and cook the berries about 10 minutes, or until they are soft. Stir them once or twice while they cook.

2. While the berries are cooking, measure the sugar, salt and cornstarch into the bowl and stir them with a fork. Slowly add the sugar mixture to the cooked berries and stir. Turn the heat to low and cook the mixture for another 10 minutes, or until it becomes thick. Chill the flummery in the refrigerator.


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                                                              Almond Tarts


Ingredients

Pastry:

3/4 cups flour
6 tablespoons butter
1 egg
1 tablespoon cream
Extra flour for rolling out dough

Filling:

1/2 cup butter
1 lemon
1 cup ground almonds
1 tablespoon orange juice
3 eggs
1/2 cup sugar


1. To make the pastry dough, measure the flour and butter into the medium mixing bowl. Use the pastry cutter or fork to blend them until the mixture is crumbly. Crack the eggs into the bowl. Add the cream and stir to form a smooth dough. Chill the pastry dough for 15 to 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to 325.

2. To make the filling, melt the butter in the saucepan over low heat. Grate the outer, yellow part of the lemon peel. Measure 1 tablespoon of grated lemon peel into the large mixing bowl. Add the melted butter, ground almonds, orange juice, eggs and sugar. Mix well, then set the bowl aside. Remove the pastry dough from the refrigerator. Divide it into 12 pieces. Shape each piece into a ball.

3. On a floured cutting board, roll out each ball into a thin circle, about 1/4 inch thick. Fit each circle into a cup in the muffin pan. Pat the sides to make them fit like a tiny pie crust. Put 2 tablespoons of filling into each muffin cup. Divide any remaining filling evenly among the cups. Bake the almond tarts for 40 minutes, or until a knife inserted in the center comes out clean.


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                                                               Queen Cakes


Ingredients

Shortening or butter to grease pan
Flour to coat greased pan
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons rose water
1/4 teaspoon mace
1/4 salt
1 cup flour
1 tablespoon flour
1/4 cup currants


1. Preheat the oven to 325. Grease the muffin pan with shortening or butter. Then sprinkle flour over each muffin cup. Tap the pan so the flour coats each cup completely. Put the softened butter into the mixing bowl and add the sugar. Press the butter and sugar together against the side of the bowl until they are creamy. Crack the eggs into the mixing bowl 1 at a time. Beat the mixture after adding each egg.

2. Add the rose water, mace, and salt. Beat well. Add 1 cup of flour to the mixture, 1/4 cup at a time. Each time you add flour, beat the mixture until you have a smooth batter. Put 1 tablespoon of flour into the small bowl. Add the currants and stir to coat them with flour. Then stir the currants into the batter. Spoon 1 tablespoon of batter into each muffin cup. Divide any remaining batter evenly among the cups. Bake the queen cakes for 40 minutes, or until they are golden brown.

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                                                                Spiced Nuts

Ingredients

Shortening or butter to grease cookie sheets
1 cup sugar
4 tablespoons cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup pecans
1 cup almonds


1. Preheat the oven to 300. Grease the cookie sheets with shortening or butter. Measure the sugar, cinnamon, and nutmeg into 1 of the small bowls and mix them. Separate the egg whites into the other small bowl, and beat them with the fork. Then stir a few nuts into the egg whites. Take the nuts and roll them into the sugar mixture, and place them on the cookie sheets.

2. Prepare the rest of the nuts in the same way. Bake the spiced nuts for 20 minutes. Let them cool, and then serve them in a nut or candy dish

Historical Dinners in America: 1777 (American Girl Felicity)

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

Dinner

                                                         Chicken Pudding

Ingredients

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.


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                                                                      Veal Balls

Ingredients

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.

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                                                  Sweet Potatoes and Apples


Ingredients

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.

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                                                            Sally Lunn Bread


Ingredients

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.


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                                                                   Green Beans

Ingredients

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.

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                                                      Whipped Syllabub

Ingredients

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.

Historical Breakfast of America: 1777 (American Girl Felicity)

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


Breakfast

                                                          Apple Butter


Ingredients


3 cups sweet, apple cider
2 pounds apples (about 6 large apples. Granny Smiths are the best)
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice


1. Measure the cider into the cooking pot. Cook the cider over medium heat until it boils. Let the cider boil for 15 minutes. While the cider boils cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into smaller pieces.  Add the apples to the boiling cider.  Cover the cooking pot. Cook the apples over very low heat until they are tender, about 1 hour. Stir the apples often while they cook.

2. Turn off the heat and remove the lid from the pot. Use the potato masher to mash the apples.  Stir in the honey, cinnamon, cloves and allspice. Turn the heat to low. Cook the apple mixture uncovered for about 30 minutes, or until it thickens. Stir often.  Turn off the heat and let the apple butter cool for 15 minutes in the pot.  Serve on any kind of bread, or store in jars.


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                                                                Johnnycakes

Ingredients

1 cup water
2 tablespoons butter
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon milk
Butter to grease skillet


1. Heat the water and butter in the saucepan over medium-high heat until they boil.  While the water and butter are boiling, put the cornmeal, salt and sugar into the mixing bowl.  Pour the boiling water and butter into the mixing bowl. Add the milk and stir the batter until it is mixed well.  Use paper towels to grease the skillet with butter. Then heat the skillet over medium-low heat.

2. Drop 6 spoonfuls of batter into the skillet. Let the cakes cook about 5 minutes, until they are golden brown.  Turn the cakes over. Let the other side of each cake cook for another 5 minutes.  Move the cakes from the skillet to an ovenproof plate. Keep them warm in a 200 oven.  Drop a spoonful of butter into the hot skillet and let it melt. Tilt the pan to coat the bottom of the skillet evenly with melted butter.  Cook the rest of the johnnycakes.

(This would be a great way to use the apple butter)


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                                                                 Breakfast Puffs


Ingredients                                                                                                                         

Shortening or butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt


1. Preheat the oven to 425. Grease the muffin cups with shortening or butter. Put the muffin pan in the oven to heat. Melt 1 tablespoon of butter in the small saucepan over low heat. While the butter melts, crack the eggs into the small mixing bowl. Use the fork to beat the eggs until they are light yellow. Add the milk and melted butter to the eggs. Beat the liquid mixture with the fork until it is mixed well.

2. Stir the flour and salt together in the medium mixing bowl.  Slowly stir the liquid mixture into the flour mixture. Stir only until the mixture is blended. Do not overmix. Spoon batter into the muffin pan until each cup is 2/3 full. Bake the breakfast puffs at 425 for 20 minutes. Then turn the heat down to 325 and bake the puffs for 15 minutes. Use a butter knife to loosen the sides of the breakfast puffs and remove them from the muffin cups.

(This is another way to use the Apple Butter)


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                                                        Fried Ham and Gravy


Ingredients

1 pound smoked ham slice
1/2 cup cold water
2 tablespoons fresh-brewed coffee


1. Cut ham slice into serving-size pieces. Warm the skillet over medium-low heat. Add the ham pieces and fry them over low heat. Use the fork to turn over the ham pieces several times to brown both sides evenly. Then move the fried ham pieces onto a serving plate. Cover the plate with tinfoil to keep it warm.

2. If there is grease in the frying pan, pour it off into a metal container. Leave the drippings that are stuck to the bottom of the pan. To make the gravy, pour the cold water and coffee over the drippings in the skillet. Turn the heat to medium and stir the gravy mixture constantly. When the gravy begins to boil, turn off the heat and pour the gravy over the meat.


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                                                         Dressed Eggs

Ingredients

1/4 cup butter
6 eggs 
Salt
1 tablespoon water
Nutmeg

1. Preheat the oven to broil. Melt the butter in the skillet or dish over low heat. Don't let it burn! Measure 1 tablespoon of melted butter into a small cup and set it aside. Carefully crack the eggs into the skillet or dish. Try not to break to yolks.  Shake a little salt over the eggs, then add the water. Cover the pan and cook the eggs over low heat until the whites are set, but not hard...about 5 minutes.

2. Remove the lid and pour the tablespoon of butter evenly over the eggs. Move the pan from the stove to the broiler. Cook the eggs under the broiler about 1 minute. Check them for 30 seconds. The yolks should be set on top. Remove the pan from the broiler and sprinkle nutmeg on the eggs.