Old Food

Here are a couple of recipes that are over a hundred years old.


Scrapple
'Boston Cooking School Cook Book'
Fannie Farmer (1896)
(6 Servings)

1 lb Pork, with bones
2 each Pig's feet
Salt
2/3 cup Cornmeal
2 tbsp Onion, chopped
Freshly ground pepper

Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water. Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1-1/2 hours. Remove the meat and reserve the broth. Discard the bones and grind the meat in a meat grinder or food processor. Add cornmeal to the broth, and cook, stirring, for 5 minutes. Add the ground meat and onion. Place in the top of a double boiler, and cook over simmering water for an hour. Add salt and pepper to taste. Pack into a small loaf pan that has been rinsed with cold water and chill until set.

To serve, cut into 1/2-inch slices and pan-fry until crisp and brown.



Cabbage Catsup
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

Chop very fine:
* 4 heads of cabbage,
* 3 large onions,
* 3 green peppers,
* 1 dozen cucumbers.

Sprinkle with salt and put in bag and hang up to drain over night.

Add to the vinegar, which must be enough to cover cabbage, etc.:
* 1/2 pound white mustard seed,
* 2 tablespoons made mustard,
* 1 tablespoon cinnamon,
* 1 tablespoon allspice,
* 1 tablespoon mace,
* 2 tablespoons celery seed,
* 2 tablespoons ground pepper,
* 12 tablespoons turmeric,
* 2 teacups brown sugar.

Boil and then add cabbage, etc., and boil till tender.
Bottle while hot.

Courtesy of FoodReference.com.