Peoria County, Illinois Genealogy Trails

What They Ate:

Recipes of our Peoria County Ancestors

Peoria Women's Cook Book

Compiled by the Members of the Young Women's League of the First Methodist Episcopal Church, Peoria, Illinois






4 cups [sic] yeast

1/2 cup butter


1 cup sugar


1/4 teaspoon nutmeg

1 package raisins

Flour to make soft dough

Mix yeast, nutmeg, flour and pinch of salt.  Let rise to twice its bulk.  Work down and roll out 3/4 inch thick.  Spread on butter, then sugar and sprinkle with cinnamon  Cover with raisins.  Roll up and let rise to twice its bulk.  Bake 45 minutes. 

Grace Straesser    





1 large flank steak

1 pint bread stuffing

1 small onion



2 cups stock

1 cup strained tomatoes

Salt and pepper

Pound and score the steak, cover with the stuffing and roll, tie securely and place in a braising pan.  Place in a hot oven, uncovered, and brown.  Add the stock and cook until tender, basting often.  When tender, add the strained tomatoes and the onion, chopped fine.  Cook ten minutes longer.  Remove from pan to a hot platter, thicken sauce, if necessary, with flour.  Strain over steak, serve with boiled rice.

Mrs. Arthur Traeger    







Press boiled potatoes through vegetable press.  For each cupful add 1 tablespoon of butter, 1/4 cup of milk or cream, 1 egg, yolk and white beaten separately.  Season with salt and pepper.  Mix thoroughly, fold in beaten whites last.  Bake in 1 dish, or individual dishes, long enough to cook the egg, and serve at once.


Mrs. Will Link    






Cut into small pieces and chill on ice:

2 oranges

6 slices canned pineapple

1/2 cup each figs and dates



1/4 lb. candied cherries

2 bananas

Sugar and lemon to taste.  Serve with wafers.


Mrs. Carrie F. Law    






1 can corn

1 quart of milk


1 very small onion

celery tops

Cook all together in a double boiler for 1/2 hour.  Press through sieve to get all the pulp possible.

Rub together 1 tablespoon butter and a tablespoon of flour.  Add this to milk and reheat.  When ready to serve add salt and white pepper to taste.  Put one or two shredded blanched almonds in bottom of soup dish, and on top of soup some whipped cream.  A small piece of pimento on top of the cream adds to the attractiveness of the dish.

Mrs. Wilson Oakford    




1 can of peas

1 pt. boiling water

2 heaping teaspoons of cornstarch



1 qt. of milk

1 teaspoon of butter

1/4 teaspoon of beef extract

Salt, pepper, onion juice or a little grated onion.  Mash half the peas, heat all with the liquor [sic].  Put other ingredients in double boiler, mix in cornstarch with a little cold milk.  Cook a few minutes, then add peas.  Serve at once.

Mrs. Ruth Beach Howes    






8 hard boiled eggs, minced

1 heaping tablespoon minced parsley



1 heaping teaspoon onion

salt and pepper to taste




Make a thick sauce of 3 tablespoons of butter, 3 of flour and enough milk to make thick.  Mix all with eggs, etc., and spread on platter to cool.  When cool cut in squares, roll in egg and cracker crumbs and fry in deep fat.  (Will serve 14).


Jenny Rough    






1 cup of sugar

2 eggs

2 cups of oatmeal

1 cup of raisins


2/3 cup of butter

1/2 cup of sour milk

1 teaspoon soda

Bake in gem pans.

Mrs. A. C. Parr     




Mix together the following:

1/2 cup sugar

1/2 teaspoon corn starch

1/4 teaspoon salt


Stir into this:

1 cup boiling water

Add 1/2 lemon cut into slices or the juice of 1/2 lemon

Butter baking dish, remove skins from 5 or 6 bananas.  Cut in halves lengthwise, cut each half in two.  Put layer in baking dish.  Pour over a little sauce.  Alternate layers and cover with buttered cracker crumbs.  Bake 25 or 40 minutes until crumbs are brown.  Serve with roast mutton or lam as a vegetable.

Mrs. R. M. Wrigley    






1 cup boiled milk

1 cup flour

1 cup sugar



3 teaspoons baking powder

Pinch salt

Sift flour, sugar, baking powder and salt together three times, then add the boiled milk, and the beaten whites of two eggs; use no flavoring.  Bake in a loaf or in layer tins.

Mrs. Wm. B. Murray    







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