Professor Walter's Recipes of Yesteryear

Waffles ~ 1805

1 Pound of Sugar
1 Pound of Butter
1/2 Ounce of Cinnamon
1 Glass Rose Water

Make it in balls as big as a nutmeg, and put them in you waffle iron to bake.

Maple Beer ~1805

To every four gallons of water when boiling, add one quart of maple molasses. When the liquor is cooled to blood heat, put in as much yeast as necessary to ferment it. Malt or bran may be added to this beet, when agreeable. If a table spoonful of the essence of spruce be added to the above quantities of ewater and molasses, it makes a most delicious and wholesome drink.

Dough Nuts ~ 1805

To one pound of flour, put one quarter of a pound of butter, one quarter of a pound of sugar and two spoonfuls of yeast; mix them all together in warm milk or water of the thickness of bread, let it raise, and make them in what form you please, boil in your fat (consisting of hog's lard), and put them in.

Buck-Wheat Cakes ~ 1805

Take milk-warm water, a little salt, a table spoonful of yeast, and then stir in your buck-wheat till it becomes of the thickness of batter; and then let it enjoy a moderate warmth for one night to raise it, bake the same on a griddle, greasing it to prevent them from sticking.

A Good Crust for Great Pies ~ 1805

To a peck of flour, add the yolks of three eggs; then boil some water, and put in half a pound fried suet, and a pound and half of butter. Skim off the butter and suet and as much of the liquor as will make it a light good crust; work it up well, and roll it out.

Chicken Halibut ~ 1894

Put in the chafing dish three pats of butter and let become thoroughly heated, then put in one and one half pounds of fresh chicken halibut, cut lengthwise bone out; sprinkle a little salt over the top, add a teaspoonful of lemon juice or vinegar. Cook for nine minutes over open fire turn and cook for six minutes, being careful not to let it stick to the pan; add about one teaspoonful each of chopped chives and parsley in sauce. Season to taste and serve.

Bacon ~ 1894

Place eight slices in a chafing dish over open fire and when it begins to cook turn it; continuing to do so until it is thoroughly cooked through, being careful not to burn.

Egg Balls ~1867

Boil four or five eggs until they are quite hard. Take out the yolks and beat them in a morar with salt and cayenne pepper. Make this into a paste with the white of the egg. Roll the past into balls the size of small marbles. Roll them in a little flour and fry them in butter, taking care they do not break.

Mrs. B's Corn Bread ~ 1885

1 Quart Sour Milk
3 Eggs
2 Tablespoons Lard or Butter (or half and half)
1 Tablespoon Sugar
1 Pinch Salt
1 Handful of Wheat Flour
Enough Sifted Cornmeal to Make a Good Batter
1 Headping Teaspoon of Baking Soda

Stir thoroughly, and bake in long dripping pan.