What’s Your Favorite Holiday Recipe?
In a Thanksgiving blog entry posted to “Inside the Gate” two years ago, we shared four recipes from Anna McKinney’s nineteenth-century cookbook. If you need some new ideas for additions to your holiday menu, below are three additional recipes recorded by Mrs. McKinney. If you’re daring enough to attempt them, let us know how they turn out!
Do you have a favorite holiday food that you look forward to each year? What’s the story behind it? Share it with us in the comments section below.
To make cider wine
Take good Sweet cider from the [illegible], before it has fermented; boil it in a Still or kettle until about one third of it is evaporated, put it into an open vessell to cool, when cool draw it off carefully to leave the sediment at the bottom; have your cask ready with one third or one fourth its contents full of rectified whiskey or brandy according to the Strength of the spirit fill up the cask with the cider. bury it up tight and put a blue grass Sod or paste a piece of cloth over it to exclud the air more effectually, it will be fit for use in six months, but the older the better. S. Bibb
2 lbs flour
1 lb sugar
1 lb butter
1 teaspoonful mace
half teaspoonful soda dissolved in a little sour milk.
3 lbs flour
2 lbs sugar
1 lb butter
1/2 oz cinnamon
1/2 oz Hartshorn
1/2 pint milk
Dried apple cake
Soak 3 cups dried apples over night in tepid water, In the morning drain & chop fine, – Simmer 2 hours in 3 cups molasses, Cool; & add 2 cups Butter not too full, – one of sugar, – 3 eggs, 1 teaspoonful cinnamon, 2 teaspoon cloves, 1/2 a nutmeg, 1 teaspoonful allspice, 1 cup sour milk, 5 full cups flour before sifted, 2 heaping teaspoonsful soda dissolved in 2 tablespoonsful hot water; add one cup Raisins, one cup currants. flour well & stir in just before putting in the pan. Bake in a moderate oven; & put in stone jar closely covered will keep good for weeks – Ellen Hennison