Ingredients
- Four ripe oranges
- One lb. powdered sugar
- One lb. unsalted butter
- 14 oz. flour, sifted
- Ten eggs
Directions
- Roll the oranges under your hand until soft
- Zest the oranges
- Cut the oranges and juice through a strainer
- Mix the sugar and orange juice
- Add butter to sugar mixture and and stir until light
- Beat the eggs
- Add the eggs and flour a little at a time to the butter sugar mixture
- Beat together
- Butter a large shallow pan and put in mixture
- Bake at 400 F until cooked through
Ingredients
- One quart blackberries
- Pie pastry dough for shell and cover
- 2/3 cup brown sugar
- 1/3 cup water
- One Tsp. flour
- 1/4 Tsp. salt
- Half a nutmeg, grated
Directions
- Pick the berries clean and rinse in cold water
- Butter pie dish and line with shell
- Put in blackberries 1/2" deep and add water
- Add brown sugar, salt, flour, and nutmeg evenly around blackberries
- Cover with pie pastry and press edges of cover and shell together
- Trim edges neatly and cut a slit in the cover
- Bake at 425 F for 45 minutes
Ingredients
- Four chicken leg quarters or six chicken thighs (bone-in)
- Salt, ground pepper
- Two cups dry white wine
- One bunch thyme, divided in half
- Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
- Eight oz. shiitake mushrooms, destemmed and torn in three pieces
- Four Tbsp. unsalted butter, divided in half
- Eight oz. peeled carrots, cut into 4" pieces
- Four peeled shallots
- Two smashed garlic cloves
- Two Tbsp. white wine vinegar
- One Tbsp. all-purpose flour
- handful of chopped parsley
- Instant pot or pre
Directions
- Pat chicken dry and season heavily with salt and pepper.
- Transfer chicken to resealable bag or baking dish
- Pour wine over and add half bunch of thyme
- Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
- Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
- Transfer to a plate leaving drippings in pan
- Add mushrooms to bacon drippings in pan, season with salt
- Cook, tossing occasionally, until tender and golden brown but not crisp
- Scrape mushrooms into Instant Pot insert and reserve pan
- Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
- Heat two Tbsp. butter in reserved pan over medium heat
- When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
- Turn chicken onto flesh side and cook until pale golden brown
- Nestle chicken into pot insert
- Pour off all but one Tbsp. drippings
- Add carrots, shallots, and garlic
- Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
- Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
- On medium heat pour vinegar into pan
- Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
- Add wine marinade and remaining thyme to pan, and simmer until reduce by half
- Pour liquid over chicken and seal the pressure cooker.
- Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
- Smash remaining butter and flour together with a fork until well combine
- Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
- Discard thyme sprigs and add butter-flour mixture to liquid
- Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
- Taste and adjust seasoning
- Pour sauce over and around chicken and vegetables
- Sprinkle over remaining bacon and serve
Ingredients
- Whole chicken
- Fifty Oyster
- Half a pound ham
- Two onions
- Lard
- Flour
- Sassafras leaves
- Teaspoon of flour
- Gravy
Directions
- Cut up onion and fry in lard
- Prepare gravy with flour
- Cut up chicken and ham and mix in with onion to fry
- Cook till brown
- Put contents in a pint of boiling water until chicken is in pieces almost
- After half an hour, put oysters in the boiling water with other contents
- Stir in sassafras leaves and continue until desired thickness
- Remove from fire
- Serve.
Ingredients
- Ten eggs
- One pound of sugar
- Half a pound of flour
- One tablespoon of baking powder
- Lemon
Directions
- Beat each egg separately.
- Pour sugar, flour, and baking powder into a container.
- Flavor with lemon.
- Add the eggs in last.
- Bake in the oven.
Ingredients
- Three Oranges
- Sugar
- Pie Crust
- Eight Eggs
- Half a cup powdered sugar
- Half a cup of lemon juice
- One lemon
Directions
- Slice, peel, and pit three oranges.
- Pour sugar into a container for the oranges.
- Sit oranges in sugar and ensure they are covered adequately. Sit overnight.
- Put oranges into the pie crust.
- Take egg yolks, powdered sugar, lemon juice, and the rind of the lemon and put over heat. Stir until it becomes thick.
- Beat the egg whites until they froth.
- Pour onto pie and bake.
-Mrs. Adler
Ingredients
- 9 Cucumbers
- 1/2 peck [19 cups] of Green Tomatoes
- 1 Head Cabbage
- 12 Seed Onions
- 3 Green Peppers
- 1 oz of Black Mustard Seeds
- 1 oz of White Mustard Seeds
- 1/2 oz Turmeric
- 1oz Celery Seeds
- 1/2 Box Mustard
- 1 lb of Sugar
- Cider Vinegar
- Salt
Directions
- Slice the green tomatoes.
- Place the cucumbers, cabbage, seed onions, green peppers and sliced tomatoes in a jar alternately with salt and let stand over night.
- Mix the white and black mustard seeds, turmeric, celery seeds, mustard and sugar with cider vinegar.
- Let the mix come to a boil.
- Put in a jar and seal.
