(Source: Manuscript Recipe Book written by Henrietta “Hetty” Ann Bellah [b. 1809] for Martha Canby Morris, 1860, p. 29, Independence National Historic Park Library)
WAFFLES
3 pints of milk, 3/4 lb butter put into the milk and warmed, then add 3 pints flour and beat it up together, beat 7 eggs and put in 2 table spoons full of yeast, set it to rise moderately warm; when you bake them, so not stir them, bit take the top after they are baked set them before the fire to dry. Have melted butter ready to put over them with powdered sugar and cinnamon.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
WAFFLES
(From Mrs. Goodfellow's Cooking School, Philadelphia, Pa.)
Take 1 quart of flour and a teaspoonful of salt, 1 quart of milk with 1 tablespoonful of melted butter, and mix the flour gradually until perfectly smooth. Add 3 tablespoonfuls of yeast, let rise until light. Bake in a waffle iron.
(Source: Colonial Receipt Book. Recipe from a Pupil, Mrs. Thos. Painter, Sunbury, Pa.)
QUICK WAFFLES
(From Mrs. Goodfellow's Cooking School, Philadelphia, Pa.)
1 quart of flour, 1 quart of sour milk, 2 tablespoonfuls of melted butter, 5 eggs beaten separately until light, 1 teaspoonful of soda dissolved in the milk. To 1 heaping teaspoonful cream of tartar, add the flour, the yolks of the eggs and the whites of the eggs thoroughly beaten just before baking.
(Colonial Receipt Book. Recipe contributed by a Pupil. Mrs. Ebenezer Greenough, Sunbury, Pa.)
Vegetables
ARTICHOKES
Wring off the stalks, pull out the strings & wash them in water–have a large pot of water, when it boils, put in some salt, throw them in tops downwards, boil them gently 1 1/2 hour, you will know when they are done by pulling out the leaves, if they come out easily they are done, take them out let them drain & eat them with melted butter.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
RAGOU OF ONIONS
Peel a pint of small onions, chop 1 or 2 large ones fine, put 1/4 lb. butter into a stew pan, when it is melted and done hissing, put in the onions and fry them brown, put in a little flour and shake them round till they are thick, then add 1 pint of gravy, a little cayenne pepper, salt and a teaspoon full of mustard and when they are well tasted put them in a dish.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
Meats/Main Dishes
WHITE FRICASSEE CHICKENS
Take 3 chickens, cut them up, take off the skin, throw them into cold water and let them lay some time, then put them over the fire in boiling water and keep them boiling till they are almost done; then take them off and put them in a dish. Take 1/4 butter rubbed in flour with 1/2 pint of cream. Put them over the fire—keep stirring it till all the butter is melted then tie a little sweet herbs with a little mace, whole pepper and salt in a bag and put into this mixture. Put your chickens in and let them boil a few minutes, when done, take the chickens out and place them on a dish and pour the sauce over.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
TO STEW VEAL
Put a lump of butter into a stew pan set it over the fire and let it brown, add 1/2 pint of water, lay the veal in it & let it stew. Turn it on all sides that it may be well browned, then pour on a quart of water, add some mace, cloves, pepper salt & sweet herbs—cover it close & let it stew gently 3 hours, when done lay the veal on a dish & pour the gravy over it.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
TO COOK TERRAPIN
(Mrs. Goodfellow)
To 1 large sized terrapin take 1/4 of a pound of butter, 1/2 a gill of cream, the same of wine, cayenne pepper, salt and flour to your taste; a little water must be mixed with it to prevent your butter going to oil. Just before you take them up stir in the cream. The boiling of the terrapin depends on the size.
(Source: Famous Old Receipts Used a Hundred Years and More, 84)
Preserves and Pickles
MANGOES
Take as many melons as you wish, slit them two thirds up the middle and take all the seeds out, put them into strong salt and water for 24 hours and drain them on a sieve; mix 1/2 lb mustard seed, 2 oz. pepper, 2 oz. allspice, 2 oz. mace and cloves, a large quantity of garlic and horseradish cut in pieces and quarter of an ounce cayenne pepper fill the melons full of this mixture close the hole and tie it with thread and put them in a jar, boil some vinegar with some of the mixture in it and pour over the melons and cover them close.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
PIGS FEET SOUCED
After cleaning the feet, boil them till tender, then boil as much water with salt and vinegar, allspice and pepper in it as will cover them, when both are cold put the feet into a jar, and pour the pickle over them and when you use them fry them in a batter of eggs and lard.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
Cookies
COOKIES
(Mrs. Goodfellow's Cooking School, Philadelphia, Pa.)
1 teacup of butter, 1 of sugar, 1 egg and flour to roll very thin. Flavor with nutmeg. Roll only a few at a time.
(Source: Colonial Receipt Book. Recipe from Mrs. Thos. Painter, Sunbury, Pa. Recipe contributed by Miss Mary E. Painter.)
GINGERBREAD
3 pds of flour, 1 lb of butter, 1 lb of sugar, 1 qt of molasses, 7 dos of cloves pounded fine, a little cinnamon, work it in a 1/4 of a lb of flour
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
GINGERBREAD
(From Mrs. Goodfellow)
1 1/2 pounds of flour, 1/2 pound butter, 1/4 pound sugar, 1 pint of molasses, spice to taste. A little black pepper improves.
(Source: Colonial Receipt Book. Recipe contributed by Mrs. Craig D. Ritchie, Philadelphia, Pa.)
GINGERBREAD SPICED, MRS. GOODFELLOW'S RECEIPT
1 lb. of sugar rolled fine, 1 pound of butter, 1 oz. of ginger, 1 oz. of cinnamon, 4 dosen cloves, 12 dosen allspice mixed in 3 pounds and a half of flour with as much molasfes as will make it into dough roll thin, keeping out a half pound of the flour for rolling.
(Source: Doc. 1381, Recipe books, ca. 1829–1884 [unknown, possibly Quaker], Winterthur Library)
JUMBLES
(Mrs. Physick's recipe from Mrs. Goodfellow's)
Take 1 lb of butter, 1 lb of powdered white sugar, 1 lb of flour, a wine glass full of rose water, the yolks and whites of 4 eggs, beaten separately—the butter and sugar must be beat together and the other ingredients added afterwards.
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
JUMBLES
(Mrs. Goodfellow)
1 lb. flour, 3/4 lb. sugar, 3/4 lb. butter, 4 eggs and some spice to suit your taste. Roll them out in fine sugar.
(Source: Coleman, Cook Book, July 16, 1855)
Goodfellow's Jumbles
1 lb. flour, 1 lb. sugar, 1 lb. butter, 1/2 glass rosewater, a little spice, 12 drops Essence of lemon, 4 eggs
(Source: Receipt Book for Cooking 1811–1824, Hannah Marshall Haines, APS)
SPICE NUTS
1 lb. flour, 1 lb. sugar, 3/4 lb. butter, 1 pt. molasses, 3 tablespoons full of ginger, 1 tablespoon allspice, 1 tablespoon cinnamon, 2 tablespoons orange peel, 1/2 oz. caraway seeds.
(Source: Recipe book: manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
Pastry
, Puddings, Pies
ALMOND PUDDING
1 lb. butter and 1 lb. sugar beaten to a cream, 1/4 lb. almonds blanched and beaten in a mortar with 1/2 glass of rose water, 1/2 glass of wine or brandy, 9 eggs beaten very light (for 4 puddings).
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
TWO ALMOND PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Beat quarter and a half of butter and the same of sugar to a cream, four eggs beaten light and added to the cream with half a glass of brandy. Take half a pound of almonds weighed in the shells, when shelled and blanched put them into a mortar and wet them with rosewater, pound them until they become a paste, add a little more rosewater to them to prevent their oiling—add all this together and beat them well before you put them in the paste.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
APPLE PUDDING
4 apples, stew them well, throw in a small piece of lemon peel, when done add 1/2 lb. butter, 1/2 lb. sugar well beaten together till the butter becomes a cream, 5 eggs, beaten to a froth and 1 wine glass of brandy, 1 of wine, 1 tablespoon rose water (for 2 puddings).
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University Of Pennsylvania)
TWO APPLE PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Pare six pippins and boil them gently in a little water when soft take them out and pulp them through a colander, add to this the skin of one orange, boiled in three different waters and pounded fine, also the juice of it. One wine glass of brandy and one of wine as much cinnamon and nutmeg as would fill a teaspoon and a tablespoonful of rosewater—have the butter and sugar a quarter and a half of it each beaten to a cream, four eggs beaten light and added to the cream—and mix by degrees the apples when prepared as above. Have ready the paste before all the ingredients are mixed together.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
TWO CITRON PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Beat a quarter and half of butter the same of sugar to a cream and four eggs beaten light and half a glass of brandy and half as much of rose water two teaspoons full of the grated skin of a lemon and the juice, beat these ingredients well together and put them in the paste—weigh two ounces of citron and cut it in thin slices and lay it on the top of the pudding. Take a knife and press it down so that the batter may cover it.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
COCOANUT PUDDING
(Mrs. Goodfellow)
1/4 lb. of cocoanut grated, 1/4 lb. of sugar, 3 ozs. of butter, and 6 eggs, the whites only to be used and to be beaten very stiff; 1/2 a wineglass of brandy, 1/2 a wineglass of wine and 1 spoonful of rose water. Beat the butter and sugar to a cream and then mix all together and bake in puff paste. (SOURCE: COLEMAN, Cook Book, JULY 16, 1855)
TWO COCOANUT PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Take quarter and a half of butter the same of sugar and beat to a cream—the whites of six eggs well beaten add these altogether, then add half a wine glass of brandy and half as much rosewater. The cocoanut must be added the last thing when properly prepared which is by weighing quarter and a half of cocoanut and grating it fine it must be mixed with the other ingredients and stirred but gently after it is in then put it in your paste.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
LEMON CUSTARD
(Mrs. Goodfellow's Cooking School, Philadelphia, Pa.)
Beat the yolks of 10 eggs very light. Strain them, beat again, and beat with a pint of cream. Sweeten the juice of 2 lemons, add to the mixture, and stir over a slow fire to the usual thickness of a custard.
(Source: Colonial Receipt Book, 108. Recipe contributed by Mrs. Thomas Painter, Sunbury, Pa.)
LEMON PUDDING
1 lb. butter, 1 lb. sugar well beaten together, 1 wine glass wine, 1 of brandy, 1 tablespoon rose water, mixed with 10 eggs (originally called for 9, but the 9 was crossed out and the number 10 written on top) beaten very light, the juice and grated rinds of 2 lemons (for 4 puddings).
(Source: Recipe Book: Manuscript, 1841–1862; Ms. Codex 884. Rare Book & Manuscripts Library, University of Pennsylvania)
MRS. GOODFELLOW's LEMON PUDDING
Take of butter (the very best) and loaf-sugar, each half a pound, beat them to a froth as or pound cake, add five eggs, the juice of half of a large or the whole of a small lemon. Grate into it the outside yellow rind, but not an atom of the white—half a glass of Madeira, a teaspoonful of orange-flower water, pour it into your paste, and bake with a moderate oven.
(Source: Godey's Lady's Book, January 1874)
TWO LEMON PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Take a quarter and a half of good butter, the same of sugar—beat until they become a cream—have ready four eggs beaten light, pour them into the cream by degrees—grate the peal of one lemon, add its juice to that of an orange and half a glass of brandy. Stir these well together and put them into the paste.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
MINCE MEAT
(Contributed by Mrs. Goodfellow)
One lb. of beef or tongue or heart, 1 lb. of suet, 1 lb. of sugar, 1 lb. of raisins, 1 lb. of currants, 1/2 lb. of citron, 2 lbs. of apples, 1 pt. of wine, 1 pt. of brandy, 1/2 oz. of cinnamon, 1 whole nutmeg, 1/4 oz. cloves, 1/4 oz. mace, the rind of 1 orange pounded. Boil the meat before chopping, seed raisins, wash and pick the currants, slice citron, pare, core, and chop the apples. Mix together the liquids last. The weight is for the articles after they are prepared for mixing.
(Source: Famous Old Receipts Used a Hundred Years and More, 218)
TWO ORANGE PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Peal one orange and put the skins on to boil—changing the water three times, when they are tender, take them off and pound them in a mortar, add to this the juice of the orange with that of one lemon squeezed through a grater, put this to a quarter and a half of butter, the same of sugar beaten to a cream, also four eggs and half a glass of wine and the same of brandy. It must be stirred very gently after the orange is in or else it will be heavy—have your paste ready before the orange is put to the butter and sugar.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
TWO POTATO PUDDINGS
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Boil half a pound of potatoes with the skins off, wash them through a colander and add them to a quarter and half of butter the same of sugar beaten to a cream and four eggs beaten light. One wine glass of brandy, the same of wine and half as much rosewater, a teaspoonful of cinnamon and nutmeg, mix these together and put them in a paste.
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
WHITE POTATO PIE
(Mrs. Goodfellow's Recipe)
1/2 pound of butter, 1/2 pound of sugar creamed together; add 1/2 pound of white potatoes boiled and grated, 4 eggs well-beaten, a gill of cream, a glass of wine, brandy and rose-water mixed. Flavor with cinnamon or nutmeg. Bake in puff paste.
(Source: Colonial Receipt Book, 131. Recipe contributed by Mrs. William Henry Kennedy, Philadelphia)
TO MAKE PUFF PASTE
(From Mrs. Goodfellow)
Take a pound and quarter of flour, dry and sift it. Weigh out half, and divide it into two parts on the table, cut a pound of butter into four equal parts, take one quarter, and mix it up with a knife, and role it in, then roll it in the other two quarters, and keep it as cool as possible.
(Source: Margaret Coxe Burd Rec
eipt Books, 1801–1852. (Phi) Am.912339, Historical Society of Pennsylvania)
TO MAKE PASTE
(Mrs. Coane's/Mrs. Goodfellow's—1808)
Weigh one pound and two ounces of flour, one pound of butter—have the butter well washed—the flour dried and sifted. Divide the butter into four quarters and the flour in half. Take half the flour and one quarter of the butter and mix them together in a pan with some cold water, mixing it with a knife all the time then put it on the paste board or marble, dip your hands in the flour. [Cut off from here.]
(Source: Manuscript Recipe Book, Catalogue No. 3696, Independence National Historic Park)
PASTRY
This will make puff paste for 2 puddings, or for one soup plate-pie or for four small shells.
Weigh 1/2 a lb and 2 oz of flour, and sift it through a hair sieve into a large deep dish. Take out one fourth of the flour, place it aside on one corner of your paste board, to roll and sprinkle with.
Wash in cold water 1/2 lb of the best fresh butter squeeze it with your hands, and make it up into a round lump: divide it into four equal parts, lay them on one size of your paste board and have ready a glass of cold water. Cut one of the four pieces into the pan of flour as small as possible: wet it gradually with very little water as too much will make it tough and mix well with the point of a large knife but do not touch it with your hands; then sprinkle the board with some of the flour laid aside and turn the dough out with a knife. Rub the rolling pin with flour and sprinkle a little on the lump of paste. Roll it thin and evenly pressing very lightly. Then take the second of the four pieces of butter and with the knife stick it in little bits at equal distance, all over the sheet of paste. Sprinkle on a little flour and fold up the dough flour the board and pin and roll out a second time stick the third piece of butter—fold and roll out again and stick on the fourth and last piece of butter, fold it up and then roll it out in a large round sheet pressing lightly with the pin every time.
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