Early 1800S Food - Recipes

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Results 1 - 10 of 177 for early 1800s food

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Place oats in an ungreased 13 x 9-inch pan. Heat in oven at 350°F for 10 minutes. Add sugar, wheat germ, coconut, nuts and mix. Add ...

Fry bacon, retaining grease. Add cleaned, chopped collards to water in a large pot. Add bacon grease, salt and pepper, bring to a boil. ...

Combine cherries and almond extract. Place in greased 9 inch pan. Combine dry ingredients, add butter mixing until crumbly. Sprinkle crumb ...

Brown ground chuck and sausage, drain. Add remaining ingredients and simmer on low heat, stirring occasionally, about 2 hours. Serve with ...

Mix pears with sugar, nutmeg, cinnamon and flour. Spoon mixture into pastry lined pie pan. Dot filling with butter. Cover with top crust. ...

In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a 10-inch ovenproof skillet coated with nonstick cooking ...

Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 ...

Bring water to boil. Remove from heat and stir in quick oats and butter. Let stand one hour. Soak dry yeast in 1/2 cup lukewarm water for 5 ...

Thoroughly combine the cornmeal, brown sugar, salt, boiling water and oil. Let it cool to lukewarm, about 30 minutes. Soften yeast in the ...

10. EARLY COLONIAL BREAD

Dissolve yeast in warm water. Add 1 teaspoon sugar and set aside to proof. Mix together boiling water, oil, molasses and salt. Combine ...

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