Pleasing a Picky Palatte

We all have seen them, we have them in our family, we may even be one ourselves....a picky eater. While being particular about what you eat may deter you from packing period food for a fun weekend of living history, but it shouldn't. The 19th Century offers a variety of foods that are sure to please almost any palate. Sure, it may not be the most nutritious for two days, or even have the most variety, but who cares if you eat nothing but apples & bread for the weekend? I spent a week last summer eating almost nothing but tomato sandwiches, but I digress. Below is a listing of simple foods. There should be enough on the list to compose a nice picnic-style menu for the weekend!

• Breads- Homemade or from a local bakery. Rolls, biscuits, etc. You really can't go wrong with a bread. This can be a staple for the weekend. It does not need to refrigerated and keeps for a while. You can also make your own if you have any dietary restrictions (ex. Celiac disease).
• Cheese- Again, a variety is appropriate. Stick to the harder cheeses so they will not melt or become too soft during an event. (Leave that cooler at home, you won't need it!) 
• Eggs- You can't beat fresh eggs! You can cook these a variety of ways- fry, boil, scramble, poach, make egg salad- the ideas are endless. Try to get fresh eggs that have not been refrigerated so they will keep the weekend without needing refrigeration- put them in a nice basket for storage & a nice display item in camp! 
• Nuts- Looking for another source of protein? Pecan, almonds, walnuts, peanuts, etc. They are great for snacking too!
• Fruits- Fresh, seasonal fruits are another wonderful option. Strawberries, pears, apples (can use these most of the year), peaches (fresh or canned!).
• Vegetables- Fresh & seasonal, the summer months are full of them! Tomatoes, corn, carrots, onions, cucumbers, radishes, celery, potatoes (fry, boil, mash).Choose a variety to snack on or throw in a pot for a great stew or soup! Root vegetables can be used almost all year! 
• Mac & Cheese- yes, that's right, Kraft did not invent this favorite dish- See the recipe here
• Pickles- The 19th century is known for the variety of pickled items. Try cucumbers, eggs, peaches (yes, peaches, they are not that bad!). The vinegar will help keeping electrolytes happy.
• Condiments- add some flavor to the basics. Jams, jellies, butter, honey, molasses. 
• Cakes & Cookies- These are sure to please the sweet-tooth in the crowd. Ginger cakes, molasses cookies, macaroons, shortcake, pound cake. 

You may have noticed that I composed this entire list as a meat-free menu! Pretty impressive! However, if you find yourself just at a loss without meat on your plate, fear not. 

• Fish- fresh caught, easy to cook. 
• Pork- One thing that is found over & over again in a 19th Century diet- salt pork. Also try ham & sausages. 
• Chicken- Cook it any way you want. Roast it over the fire, boil, fry, add to a stew. A little can feed a lot! Use any leftovers to make a nice chicken salad for a Sunday lunch. 
• Game meat- if you have any family or friends that hunt, chances are they may have an extra haunch of meat that you can have. Cook as desired. 

This list, sans meat, can travel easy without needing refrigeration. Remember to always package food in a period way as to not have to mess with plastics during an event. Bags, crockery, paper, boxes, etc are all period uses to store foods. 

Hopefully, this list can give you some ideas for composing a nice meal to solidify a good impression. 

Salads for the Season

Since I am in the middle of packing & moving,  I will offer a sampling of recipes  rather that my attempt at them. I promise, I will get back to cooking soon!  Below is a sampling of salads from the 19th Century.  With the weather warming up and the farmer's markets opening, it is a great way to use up all of those fresh  veggies that will be on our plates soon.

From : The Practical Cook Book, 1850.

 From: La Cuisine Française, 1893

From: Miss. Corson's Practical American Cookery, 1886

*I may actually make this sometime soon! So easy!!* 

These are a few salads to bring you some spring cheer! Stay tuned for more posts on spring foods! 

Cooking in Camp Part 2

Part one can be found here.
The menu is planned, the food is packed. What do you cook on?  Copper? Tin? Cast iron? Yes. I use all three. More copper and cast iron than tin (it rusts so easy!). I have been able to get some cheap copper pots & pans at thrift stores and antique stalls. Cast iron is my go-to. I use it at home, I use it in camp. Cast iron is almost indestructible, which helps in a camp situation. I absolutely love cooking on my cast iron! It holds heat very well, and is easy to clean ( another camp plus)! Copper & tin do have their advantages in that they are lighter and easier to carry. Tin tends to rust easily if you do not take care of it.

Serving dishes can also be tricky when in a camping situation. I'm sure at some point we all want to make a pretty table with pretty china dishes, however, we have to look at practicality. Those of us who do cook in a camp setting usually do not have space for such, though it would be nice. China items are far too breakable to haul around, but if you find some appropriate ones for .25 at the goodwill, you won't be upset if they get broken. I tend to use ironstone and some wood pieces. I have lucked up and have been able to get some good iron stone cheap, either at yard sales, discount stores, etc. Wood serving dishes are another option. These can be over-used I think in some cases. I like to serve bread on my large wooden cutting board after cutting it. Sometimes I use small wood bowls for veggies, nuts, etc. Luckily a lot of places are starting to make/sell reproduction pottery pieces. While I love to use pottery, I also feel like I need to be careful while transporting it. I have had pieces get cracks, like my Williamsburg mug :(. Again, look in thrift stores, yard sales, even some antique markets have great, cheap finds!

Variety of dishes used in camp cooking

When it comes time to eat the meal, I depend on "the guys", or whoever I am feeding, to provide their own utensils. I keep a few extra bowls & forks around for those who are just starting out.  I usually serve soup/stew right from the pot on the fire so that it stays warm. Sides like potatoes, salad, fruit, veggies, cheese, bread, etc. are usually self-serve "buffet-style" on a central table. There is always water & lemonade available as well!  I try to keep camp meals simple, but still add variety. When feeding a large crowd, everyone has different tastes and there is no way to please everyone, but variety helps everyone get their fill!

Clean-up. The dreaded four-letter word...clean..... Well, we all have to do it. I try to keep hot water going all day for easy clean-up. If there are a lot of people eating, I have made "the guys" clean their own dishes. I provide the basins, water, soap, and towels, they provide their labor to clean their dishes.  I combine leftovers for mid-afternoon grazing. Usually leftovers are placed on the cutting board (bread, cheese, etc.) and a towel over them to keep fly's off.  Cast iron pots & pans are cleaned with boiling water and good wipe down with oil so they are ready for next time.


So, cooking in camp may seem like a big responsibility, but its not! Just take your time and remember, provide a variety of simple foods! Bake ahead of time & package everything before you leave home so you do not have to hide modern wrappings.

Happy cooking!!!

A Soldier's Kitchen

Corey, Taylor, Craig & I next to the kitchen. 

This past weekend soldier's descended on Bentonville Battlefield for the 148th anniversary program. On Sunday, my dear husband and a few other of Uncle Billy's Boys took over the kitchen. This opportunity led them to dig through their haversacks and find what they had available to cook. Between them they had rice, pinto beans, potatoes, some ham, and bit of cheese. They went to work. Well, my husband went to work while the other 2 gambled.....

The potatoes were sliced the fried in some ham grease. The rice and beans were dumped into a pot with a  ham hock.  I have to say the potatoes were some of the best I have ever eaten!

Although there were no recipes followed, this shows how soldiers used what they had to eat in the field. These soldiers were a lot better off than most in 1865, but it sill shows how a everyone can pull together what they have to make a great meal!

Strawberry Cakes

This sweet recipe comes from The Ladies Reciept Book, Eliza Leslie, 1847. When searching through various books for a fruit tart, I found this splendid little treat.  I was so excited to make after I found it. I like to think of it as a 19th Century Strawberry Shortcake!

Start by making the dough for the cakes. 4 cups of flour mixed into 2 sticks of nice sweet butter. Mis until crumbly (think pie crust). In a separate bowl beat 3 eggs light, and add sugar and mix well. Add the egg mixture to the flour until well blended. My dough felt dry, so I added about 1/2 cup of very cold water (again, think pie crust). 

Mix this well together (works best when using hands to mix). I rolled my dough out and cut it with the "tumbler", I actually used a shrub glass.   The cakes get placed in a 400* oven, about 20 minutes, watch them closely. 

The filling is so easy to make! Mush some nice strawberries, I used a fork and squished them nicely in a bowl and added about 1/3 cup of powdered sugar and placed the mix in the fridge until the cakes were done and cool.

Since the recipe states "have ready some icing" I had no idea what to use! I had missed this part in the initial reading. So I whipped up some icing using a cup of powdered sugar and some heavy cream. This makes a very nice sweet icing!! 

After the cakes come out of the oven and cool, slice them in half, to have a top & bottom. Spread the strawberry filling on a bottom, "quite thick". Place the top on like a sandwich.   The recipe suggests icing the tops and sides, but I found this to be really messy, so after one, I just iced the tops of the cakes. Then add a strawberry or slices for decoration. 

They turned out great!!! They tasted wonderful. The filling and icing are sweet, but the cake is more like a cookie, but not too sweet, so it forms a good balance. In the future I will cut the cakes thicker so they are easier to slice, and maybe larger. In the end, this is a great dessert!

Enjoy!!

Chicken and Maccaroni

Today's recipe comes from The White House Cook Book, 1887.  It is a simple recipe, but also very tasty.

I boiled a few boneless chicken breasts, rather than a whole chicken, this may not be as flavorful, but it is what I had on hand. Once the chicken and maccaroni are boiled, layer them in a pan. Maccaroni then chicken topped with salt, pepper and bits of butter. The recipe calls for the chicken liquor to be put on top of the layer as well, but since I did not boil an entire chicken, I used some chicken broth instead. Continue layering until the dish is full, or you run out of ingredients.  On the top add a few more bits of butter and add a nice cup of rich cream on top.
Place in a 350* oven for about 30 minutes.

This recipe came out very nice. It is simple enough to make in a pinch with a few ingredients. The "sauce" that is formed between the broth, butter, and cream is very good!! This is sure to be a repeat recipe.

To Make Rich Cake

I have been on a cake kick lately. Mostly because I love to bake. I was planning on making this cake for Twelfth Night, but the ingredients proved harder to find than I had thought.  The original recipe comes from "The Art of Cookery Made Plain & Easy", 1774.  While this is an 18th Century Recipe  I can only imagine that these types of cakes were cooked well into the 19th Century. I must admit that I did cheat a bit with this cake, since Williamsburg's History is Served has already transcribed this recipe for the modern cook. You can find their recipe here.  

First, gather all of your ingredients  To me, it seemed like a lot of things for one cake, mostly because of all of the candies fruits that need to go in.  The "new" recipe calls for almond flour, which I could not find locally, and I have not justified ordering any yet. So, I decided to go with the original recipe, and blanch & sack almonds until fine.  While I had never done this before the process was easy, just a little time consuming.  After the skins were removed, I placed the whole almonds in a towel and started to whack them with a meat cleaver. I will warn you, when you start to "sack" the almonds, make sure no one in the house is trying to nap. This is loud, but kinda fun. You do really have to whack them for a while to get them to a flour-like consistency  (You could use a food processor to make this faster, but I was trying to keep things "real".)

Now that all of the ingredients are ready. Start creaming your butter & sugar. Add the eggs, one at a time, I used 8 in all. When the eggs are fully  mixed in, sift the flour in a separate bowl. I used about 4 cups of cake flour (Swans Down is a family favorite) 2 cups of granulated sugar, almond flour, and spice go in at this time as well. Mix all of the dry ingredients together, then add gradually to the butter mixture. The batter forms a nice consistency. After the cake batter is well blended, its time for the special ingredients, the sweet-meats! Candied lemon peel, orange peel & citron, as well as currants all go in then the Brandy & Sherry. The alcohol is more for preservation, but also adds a nice rich flavor to the batter.

After everything is added, put in a bunt pan and bake at 350. I actually baked the cake in 2 small pans. Remove from the oven and cool before taking it out of the pan. Then allow to cool completely before slicing. The cake is very good! Essentially it is a pound cake with fruits in it. Yes, it took me a minute to realize that.  I did freeze one of the cakes for a later event.  Overall, a good recipe, not too sweet, but full of flavor!