1760-1781 Colonial Food - Recipes - Page 11

Results 101 - 107 of 107 for 1760-1781 colonial food

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Drain fruit cocktail. Mix syrup, pudding mix, and gelatin together. Cook and stir over medium heat until mixture boils. Remove from heat ...

102. ESTHER'S EARLY COLONIAL BREAD

Combine above ingredients and cool to lukewarm. 2 pkgs. yeast Let stand a little while and stir into corn meal mixture. Add: 1/2 c. rye ...

103. COLONIAL TRIFLE

In a heavy saucepan, put juice, gelatin and pudding, stir constantly and bring to a rolling boil. Remove from stove and add sherry and half ...

104. PATTY'S COLONIAL BREAD

Put first four ingredients in bowl and pour 2 cups hot water over and stir. Cool to lukewarm. Add whole wheat and rye flour, then the yeast ...

105. EARLY COLONIAL BREAD

Combine cornmeal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup lukewarm water. ...

106. COLONIAL PEANUT SOUP

Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in ...

107. COLONIAL INNKEEPERS PIE

Combine vanilla wafer crumbs and pecans in an ungreased 9"x13" pan. Melt together chocolate and butter. Add sugar and egg yolks. Fold in ...

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