Early 1800S Food - Recipes - Page 2

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Results 11 - 20 of 177 for early 1800s food

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11. BARBARA'S EARLY - RISER'S CHAMPAGNE PUNCH

In a large saucepan combine cranberry juice cocktail, water, orange juice concentrate, and cinnamon sticks. Bring to boiling; boil, ...

12. EARLY MORNING TOAST

Arrange bread in a single layer in a 13x9x2 baking pan. In a medium bowl whisk eggs until blended. Whisk in sugar, eggnog or buttermilk, ...

13. EARLY AMERICAN CORNBREAD

Stir honey into milk until dissolved. Add to beaten egg. Mix the dry ingredients together. Add the liquid and melted butter. Stir briskly ...

14. EARLY AMERICAN PUMPKIN SPICE CAKE

Cream shortening and sugar. Add eggs, pumpkin and flavorings. Sift next 8 ingredients together and add to shortening mixture and mix. Add ...

15. EARLY AMERICAN PEAR PIE

Roll half the dough on a lightly floured surface. Fit into a 9-inch pie plate and set aside. Combine 1/2 cup sugar, cornstarch, cinnamon, ...

16. BREAD PUDDING ELINOR EARLY'S

In a 3 quart bowl place sliced or torn slices of French bread about 3/4 full. Pour evaporated milk over bread to moisten. Into large mixing ...

17. 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 ...

18. 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. ...

19. MASHED POTATOES TO MAKE EARLY & ENJOY

Cook and mash potatoes, mix thoroughly with remaining ingredients. Bake for 40 minutes at 350 degrees. May be made ahead of time and even ...

20. EARLY AMERICAN PUNCH

Combine juice, sugar, rum and fruit. Let set overnight if time permits. At serving time, add soda. Garnish with ice ring.

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