Old Dominion recipes

Experimentally prepared and carefully tested.

by Mary Stuart Smith

Delicious fritters

One quart of water, butter the size of an egg; boil a few moments, stir in flour to make it as thick as mashed potatoes, pour this into a bowl and beat six eggs into it — one at a time; add salt and nutmeg, then fry in hot lard.

Pickled mushrooms

Wash the buttons well from the dirt without peeling and let them drain. Peel the large ones. To nine quarts of mushrooms put two tablespoons of mace, one of cloves — finely powdered, cayenne pepper to the taste, two or three pieces of garlic and salt; sprinkle the ingredients through, lay them in the pot in which you intend to keep them, pour boiling vinegar on them, tie them up so as to keep out the air.

Black cake that will keep two years

One pound of butter and one pound of crushed sugar beaten to a cream; stir in twelve eggs beaten to a froth, sift in the remaining portion of the one pound of flour — the fruit having been rubbed dry with the rest; season with a teacup of brandy, one ounce of rose water or two ounces of brandy, half an ounce of cinnamon, one ounce of nutmeg, a pinch of cloves, and the rind of an orange grated; then add the fruit — two pounds of seeded raisins, two pounds of clean currants, one pound of citron cut small. The pan to be well greased with lard and lined with paper. Bake in a moderately heated oven four or five hours. Keep it well covered in a tight tin box.

Tea rolls

Make them up at twelve o’clock in the day. One quart of flour, one-half pint of new milk and one gill of yeast — one teaspoonful of sugar in the yeast is an improvement. When light, work in a tablespoonful of butter and the yolk of two eggs, then set it again to rise for half an hour before baking. Roll them out, and make into any shape you prefer.

Fig pudding — delicious

One pound of figs, one pound of beef suet, one pound of bread crumbs, one pound brown sugar, six eggs. Chop the figs fine, along with the bread crumbs; boil two hours in a mould, well buttered; eat with butter sauce. Any other fruit may be used in place of figs.

Almond cream

Blanch and pulverize one quart of almonds — this should be done in a mortar — a little new milk added to reduce the nuts to a fine paste. Use this with,one gallon of cream, mixing the almonds in when the cream is nearly frozen.

Cream puffs

Ten ounces of lard, ten ounces of flour, one pint of milk, one large pennyweight of hartshorn, twelve eggs, onehalf teaspoonful of batter to each puff. Boil the milk and scald the flour; add the eggs and hartshorn. Quick oven.

Blackberry cordial

To every quart of juice add one-half pound of white sugar. Boil and skim well, when cold add one quart of whiskey to every gallon of juice and sugar. Add spices while boiling. Medicinal.

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Tomato beef

Cut up three pounds of beef and seven moderate sized tomatoes, one onion; stew slowly, add salt, a little clove; just before it is done put in a little butter, half a gill of catsup. This will be good heated over next day.

Mock bologna sausage

One part of beef, two parts pork, one part of beef suet, a little garlic, sage, black pepper, a small portion of cayenne pepper. Season to taste. Stuff tightly in cloth bags and hang them in a dry place.

Calf’s brains — a delicious dish

Wash the brains carefully and boil them until tender in salted water — water must be boiling. Mash them into a smooth paste and season well with pepper, salt, grated onion and a little chopped parsley. Moisten the mixture slightly with melted butter, then stiffen it a little with cracker or bread crumbs; add one or two well beaten eggs to bind it, then set upon ice to become quite cold. Form the mixture into small round cakes, and fry them delicately in hot butter. Arrange them in the center of a hot platter, and place around them a border of macaroni, cooked and dressed with tomato sauce, flavored with onion.

Onion pickle

Put a sufficient quantity of onions into salt and water for nine days, observing to change the water every day; then put them into jars and pour boiling salt water over them, covering them closely until cold. Next day repeat the boiling salt water. When cold, drain the onions on a hair sieve and put them into wide mouth bottles, fill up with pure, clear vinegar, putting into each bottle a slice of ginger, a blade of mace, one teaspoonful of sweet oil, which will keep the onions white. Cook well and keep in a dry place.

Potato salad

Slice thinly eight or ten good sized Irish potatoes (boiled and cold), chop finely one good sized apple, one and a half small onions, rinse and chop the leaves of a large handful of green parsley. Spread a layer of the potato in a chopping tray, sprinkle liberally with salt, then half the parsley, apple and onions, then the rest of the potato, then more salt and the other half of the parsley, apple and onion; pour half a teacup of sweet oil or melted butter over the whole, with a small cup of vinegar. Mix the whole carefully so as not to break the potatoes.

Chelsea sauce

Twenty-four ripe tomatoes, eight onions, six peppers, eight coffee cups of good vinegar, eight tablespoons of sugar, eight spoonfuls of salt, one spoonful cinnamon, one tablespoon of allspice, one nutmeg, one spoonful of cloves. Boil all together well, and seal while hot. Superior to tomato catsup.

Oyster soup

Put on in a brass kettle one quart of oysters; let them cook until they are nearly done without boiling hard (which makes them tough); stir in a piece of butter about as large as a walnut, rub it thoroughly into one and a half tablespoons of flour, add one quart of rich milk. When it boils up once the soup is done. Season with pepper and salt. Pour it into the tureen on a quantity of small pieces of bread. This will be enough for six or seven persons.

Mock oysters or corn patties

Mix half a pint of grated or shaved green corn with three tablespoons of milk, one teacup of flour, one-half teacup of melted butter, one egg. Salt and pepper to taste. Bake quickly as griddle cakes.

Salt sulphur muffins

One pint of yeast, one-half pint of water, six eggs, one pound of butter. These must be worked together about twelve o’clock into a dough, just stiff enough not to stick to the fingers. Half an hour must be allowed before it begins to bake for the muffins to rise. Make like large biscuit.

Batter bread

One pint of meal, one quart rich milk, three eggs beaten well; baked with a brisk fire and sent in quickly.

The best chicken soup

To a chicken, or any equal quantity of fresh meat, add one gallon of water, an onion, a slice of bacon, one tablespoonful of flour, a teaspoonful of pepper, a teaspoonful of salt, and a bunch of thyme or parsley. Beat up in a tureen the yolks of two eggs, with a cup of milk and a small lump of butter. Pour the soup, when done, in the tureen on this boiling hot.

Splendid omelette

From four to eight very fresh eggs; break them singly and carefully. When they are sufficiently whisked, pour them through a sieve and resume the beating until they are very light; add to them half a teaspoonful of salt, season with pepper. Dissolve in a small frying-pan two ounces of butter, pour in the eggs, and as soon as the omelette is well risen and firm throughout, slide it into a hot dish, fold it together like a turnover, and serve at once.

Apple custard

Lay a crust in your plates; slice apples thin and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.



Substitute for cream in coffee

Beat the white of an egg, put to it a small lump of butter, and pour the coffee into it gradually, stirring it so that it will not curdle. It is difficult to distinguish this from fresh cream.


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About this story

Source publication: Good Housekeeping

Source publication date: May 1886

Filed under: 1880s, Appetizer recipes, Bread recipes, Condiment recipes, Dessert recipes, Salad recipes, Side dish recipes

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