1760-1781 Colonial Food - Recipes - Page 6

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Results 51 - 60 of 107 for 1760-1781 colonial food

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51. COLONIAL POPPY SEED BREAD

Mix milk and poppy seed and let stand at room temperature for 2 to 4 hours. Let eggs set out also. Mix all other ingredients into milk and ...

52. COLONIAL ORANGE SPICED TEA

Mix together and store airtight. For 1 cup, place 1 teaspoon in one cup hot water and stir. Either hot or cold drink.

53. COLONIAL NUT BREAD

Let stand 1 hour, bake 50 minutes.

54. COLONIAL MAPLE NUT CAKE

Heat oven to 350 degrees. Grease and flour 12-cup tube pan. In a large bowl blend first 5 ingredients until moistened. Beat 2 minutes at ...

55. COLONIAL INNKEEPERS PECAN PIE

Beat eggs, add sugar, salt and vanilla - beat lightly - add syrup and butter. Place pecan halves in bottom of unbaked crusts. Add filling. ...

56. COLONIAL INNKEEPERS PIE

Melt chocolate in water; add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat. Stir in butter and 1 1/2 teaspoons ...

57. COLONIAL MULLED CIDER

1. In 3 quart saucepan, heat cider, allspice, cloves and cinnamon sticks to boiling. If not using a mulling iron, place a cinnamon stick in ...

58. COLONIAL OATMEAL COOKIES

Cream shortening. Add sugar gradually. Add well beaten eggs and vanilla. Sift flour and baking soda. Add to mixture. Add oats, nuts or ...

59. COLONIAL PINE TREE SHILLINGS

Cream together: Stir together: Blend into creamed mixture. Divide into 6 portions. On lightly floured surface, shape into 6 (10 inch) long ...

60. COLONIAL PEANUT BUTTER FUDGE

Mix all ingredients and press into buttered pan. Refrigerate.

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