LAWRENCE COUNTY, KENTUCKY
GENEALOGY TRAILS

OLD-TIME RECIPES
Disclaimer:  Unless otherwise specified, these recipes have been transcribed from the book The Young Housekeeper's Friend, by Mrs. Cornelius, in 1859.  No other instructions were given, and I have not tested these for myself.


COOKIES

Hard Sugar Gingerbread
Two cups of butter, four of sugar, two eggs, a cup and a half of milk, two teaspoonfuls of ginger, and two of saleratus.  Flour to make a rather stiff dough.

Kisses
Beat the whites of nine fresh eggs to a stiff froth, then mix with it fifteen spoonfuls of finest white sugar, and five or six drops of essen0ce of lemon.  Drop them on paper with a teaspoon, sift sugar over them, and bake them in a slow oven.

Cocoanut Drops
Grate a cocoanut, and weigh it, then add half the weight of powdered sugar, and the white of one egg cut to a stiff froth.  Stir the ingredients together, then drop the mixture with a dessert spoon upon buttered white paper, or tin sheets, and sift sugar over them.  Bake in a slow oven about fifteen minutes.


JAMS

Apple Jam
(will keep for years)
Weigh equal quantities of brown sugar and good sour apples.  Pare and core them, and chop them fine.  Make a syrup of the sugar, and clarify it very thoroughly; then add the apples, the grated peel of two or three lemons, and a few pieces of white ginger.  Boil it till the apple looks clear and yellow.  This resembles foreign sweetmeats.  The ginger is essential to its particular excellence.

Pine-Apple Jam
Grate sound byt ripe pine-apples, and to a pound put three quarters of a pound of loaf sugar.  Make a syrup and boil the grated pine-apple in it fifteen minutes.

Grape Jam
Boil grapes very soft, and strain them through a sieve.  Weigh the pulp thus obtained, and put a pound of crushed sugar to a pound of pulp.  Boil it twenty minutes, stirring it often.  The common wild grape is much the best for this use.


SOUPS

Vegetable Soup
Take two turnips, two carrots, four potatoes, one large onion, one parsnip, and a few stalks of celery or some parsley.  Cut them all very fine, or chop them in a tray; put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours.  Then strain the soup through a colander or coarse sieve, return it to the kettle, and put it over the fire.  Add a piece of butter the size of a nut, stir the soup till the butter is melted, dredge in a little flour, let it boil up and then serve it.

Corn Soup
Cut the corn off the cob, and boil the cobs half an hour in the water; then take them out, put in the corn and boil it twenty minutes or half an hour.  If there is a quart of the corn and water, add a pint of new milk, with salt, pepper, and one or two beaten eggs.  Continue the boiling a few minutes, and thicken it a little with flour.
 



I'll be adding more of these recipes as time allows, but I would love to add your family recipes as well.  Please email them to me here.










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