A Great Idea just came in! Thanks, Barbara!
We would like to start collecting (old and original) recipes that have been passed down the generations in order to have it printed. It would make a great gift, and collectible, plus it would help to defray costs of what's to come. Please send them to me at home or via email. My address is :
Donna M. Schumacher, 848 W. Elm Rd., Radcliff, KY 40160
FOOD AND COOKING IN THE COLONIES
boulter—sifter broach—to put on the spit for cooking purposes lug pole—long pole the width of a chimney made of green wood or iron, from which pots and kettles hung pipkins—saucepans of various shapes and sizes pot hooks and trammels—devices that hung from lug pole and supported pots and kettles spit—a long rod to stick through a piece of meat in order to cook it peel—wide wooden shovel used to push bread and pies into the oven, also used in removing them from the oven trencher—a piece of wood, hollowed out, for holding food
FOOD NAMES cheate bread—good bread, but not the best cow cumber pickle—cucumber pickle forced eggs—scrambled eggs, often used at breakfast after eggs were collected light beer—a beer drunk in the colonies instead of polluted water pompions—pumpkins pottage—salad sallats—spinach vergi—vinegar whortleberries—blueberries flummery—fruit pudding, some were thin like soup while others were quite thick. Some were simply cooked fruit thickened with cornstarch, while others included ingredients such as lemons, sugar, milk, eggs and issinglass. issinglass—gelatin for thickening