Colonial America Recipes: From Soup to Dessert

to cook it thoroughly before a small fire. [325 degrees for 35 minutes per pound] 

Macaroni

• Boil it in milk, or a weak veal broth, pretty well flavored with salt [8 to 10 minutes]
• When tender, put it into a dish without the liquor, and among it put some bits of butter and grated cheese, and over the top grate more, and a little more butter
• Set the dish into a Dutch oven a quarter of an hour, but do not let the top become hard 

Fried Cabbage and Bacon

• First, boil the cabbage, and when done and drained free from water, chop it up
• Fry some rashers [thinly sliced fried or broiled bacon] of bacon
• When done, lay them on a plate before the fire
• Put the chopped cabbage in the frying pan and fry it with the fat from the bacon
• Put this on a dish with the rashers upon it 

Almond Cakes [Biscuits]

One pound of flour, half a pound of loaf-sugar, quarter of a pound of butter, two ounces of bitter almonds, pounded in a small quantity of brandy, and two eggs. The cakes are not to be rolled, but made as rough as possible with a fork. [Bake at 325 degrees for about 20 minutes.] 

Apple Pudding

Take one quart of stewed apples, a quarter of a pound of butter, four eggs, some grated bread, a nutmeg, a little rose-water [substitute with one teaspoon of vanilla extract]. Sweeten [with sugar] to taste, and bake in puff-pans [at 350 degrees for approximately 30 minutes].

 

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