A nice variation of recipes for those fresh vegetables of the season. These are also great for camping, as well as complimenting your historical events. Based on recipes from Peterson's, 1859.
Fricassee Mushrooms
Fried Cucumbers
Fricassee Mushrooms
- Peel and scrape the inside of the mushrooms
- Throw them into salt and water
- Take them out and boil them with fresh salt and water
- When they are tender, add a little shred parsley, an onion, and a few cloves
- Toss them up with a good sized lump of butter rolled in flour
- You may also add three spoonfuls of thick cream, and some nutmeg, but be careful to take out the nutmeg and onion before you serve the mushrooms.
- Put some mushrooms in salt and water
- Wipe them with a flannel
- Put them again in salt and water
- Throw them into a saucepan by themselves, and let them boil as quickly as possible
- Add a little pepper, some mace; let them stew a quarter of an hour
- Put in a teacupful of cream, with a little flour, and a piece of butter the size of a walnut.
- Serve them as soon as they are cooked
- Slice your egg plants thin
- Lay them in water from breakfast until it is time to cook them for dinner
- Beat up two or more eggs
- Dip the slices of egg plant in the eggs
- Roll them in some pounded cracker or stale bread crumbs seasoned with pepper and salt
- Have ready a pan with some hot melted lard or butter in it
- Fry the slices of egg plant till they become nicely browned.
- Pare off the rind and cut the cucumbers in slices lengthwise
- Dust both sides with flour
- Add pepper and salt to your liking
- Fry them brown
Mock Oysters
- Take six ears of new corn, and grate and scrape them well
- Beat one egg very light
- 1 tablespoonful of flour
- 1 one tablespoonful of cream
- Little pepper and salt.
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