New Hampshire Tidbits: Old Recipes from the 19th Century

Image from page 130 of “The Boston Cooking School magazine of culinary science and domestic economics.” Janet McKenzie Hill; 1896, page 87

To a quart of sifted apple sauce add the yolks of three eggs, butter the size of a small egg, a little nutmeg, a pinch of salt and sugar to taste. Put the mixture into a neat baking dish and cook until a light brown on top. Cover with a meringue made with the three whites of the eggs beaten with three tablespoonfuls of powdered sugar and a little lemon juice until stiff. Soft powdered sugar over the top, return to the oven long enough to color delicately and serve cold with sweetened and flavored cream. –October 20, 1881 New Hampshire Patriot and State Gazette (Concord NH) page 1

Take six good sweet apples of medium size, pare, quarter and core, the same as for sauce, stew them soft, then beat them fine with one egg; add one teacupful new milk. Spice to your taste. Line a pie plate the same as for custard and bake half an hour. — M.F. Cssadaya NY., 1861. –Saturday Dec 21, 1861 Mirror and Farmer (Manchester NH) page 4

Photos: Recollections of Auton House, with Illustrations, by C. Auto (Augustus Hoppin) Boston, 1880, page 55

One cup cream, 1 cup sweet milk, 1-1/2 cups flour, 1 teaspoonful tartar, 1/2 teaspoonful soda, 3 eggs, and a little salt. Dress tart apples to the amount of one pint; stew and sweeten them some. Then take a two quart basin, butter it well, place the apples in the centre, pour the batter over, and bake one hour. Dressing to eat on the pudding.l–Sugar, butter, flour, cooked with boiling water.–H.G.M., Saratoga N.Y. 1861 –Saturday Dec 21, 1861 Mirror and Farmer (Manchester NH) page 4

Take two feet of a calf and add them to a gallon of water; boil down to one quart; strain, and then cold skin off the fat; add to this the whites of six or eight eggs well beaten, a pint of wine, half a pound of loaf sugar and the juice of four lemons, and let them be well mixed. Boil the whole for a few minutes, stirring constantly, and then strain through a flannel. The wine may be omitted. –January 18, 1883 New Hampshire Patriot and State Gazette (Concord NH) page 2 [See video]

Put into a bowl about a pint of clear calf’s foot jelly, warm; break six eggs, beat the yelks and pour them gradually into the jelly, beating all the time; put on the fire and whip till nearly boiling; set it on ice or in cold water, keep stirring till nearly cold, and fill mold. Add whatever flavor liked. — Feb 28, 1889 New Hampshire Patriot and State Gazette (Concord, New Hampshire) page 2

RECIPE.–Mr. Editor:–I want to give the lady readers of the Mirror an excellent recipe for this season of the year, when milk and eggs are scarce, and for saving the dry bread. Take a two quart basin or any convenient pudding dish, spread slices of bread with butter and lay on the bottom, then a layer of sliced apple with sugar and nutmeg, then another layer of bread and apple, and so on until the dish is filled. Add a little water, cover the top and bake half an hour. Call it “Kearsarge Pudding.” Nancie. Webster, Feb 18.  — Saturday February 29, 1868 Mirror and Farmer (Manchester NH) page 1

Take 1 cup boiling water, do. molasses, 1/2 do. sharp vinegar, a piece of butter the size of a chestnut; set upon the stove and when boiling stir in 1 cup of flour moistened with a little water. Let it cook 10 minutes. When taken from the stove, add 1 cup sugar, and when cold flavor well with extract of lemon and bake between crusts like an apple-pie. The addition of one egg well beaten and stirred in just before the pies are filled, greatly improves them though it is not essential. — Saturday July 14, 1866 Mirror and Farmer (Manchester, New Hampshire) page 1

Pound some of the white meat of a chicken in a mortar, with a little pepper and salt and some tongue (the tinned Paysauda tongues do well for this purpose). The proportions are one part of tongue to three of chicken. Cut some slices of thin bread and butter from a loaf, spread the pounded meat onto the bread and butter, form sandwiches, cut them diamond shape and sprinkle on each sandwich a thin later of grated Parmesan cheese. — October 20, 1881 New Hampshire Patriot and State Gazette (Concord NH) page 1

Take 2 cups sweet milk, 3-1/2 do. flour, 1 do. molasses, 1 do. chopped raisins, 2 eggs, 3 small teaspoon saleratus, same of cream tartar, piece of butter size of a walnut, spices to taste; steam in a buttered two-quart basin 1-1/2 hours: to be eaten with any kind of sauce you choose. I like nothing better than cold cream and sugar flavored with lemon or vanilla. — Saturday July 14, 1866 Mirror and Farmer (Manchester, New Hampshire) page 1


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7 Responses to New Hampshire Tidbits: Old Recipes from the 19th Century

  1. Amy says:

    Yum, I might try that apple pie recipe!

  2. Yikes! I’d never be able to cook some of those ingredients. Poor calves that lost their feet!

  3. I thought the apple meringue looked quite tasty.

  4. Steven Kenneth Minshew says:

    No such thing as a silly question, right? Okay then…er…what’s a ‘do.’? As I ask this I wonder…’dollop’? But how much is a “1/2 do. of sharp vinegar’? I’m kind of fond of ‘exactitudes’…lol!

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