Funeral Pie - 1890s

 

Bing AI/Val Wilson Prompt

Bringing food to a funeral was a common practice during the 1800s, as well as today.  Funeral Pie was a common dish brought to funerals in the 19th century.  It was made from dried fruit, which was shelf stable and could sit during long wakes, etc.  

Ingredients:

Filling

2 cups raisins

1 1/2 cups water

1/2 cup brown sugar

1/4 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 tablespoon lemon juice

1 tablespoon vinegar

1 tablespoon butter

Crust

2 cups flour

1 teaspoon salt

2/3 cup lard or shortening

5-7 tablespoons cold water

Instructions

Preheat oven to 425°F.

In a medium saucepan, combine the raisins and water. Bring to a boil, then reduce the heat and simmer for 5 minutes. In a small bowl, mix the brown sugar, granulated sugar, cornstarch, cinnamon, and cloves. Gradually add the sugar mixture to the raisins, stirring constantly until the mixture thickens.

Remove from heat and stir in the lemon juice, vinegar, and butter. Let the filling cool slightly.

For the crust, in a large bowl, combine the flour and salt. Cut in the lard or shortening until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, tossing with a fork until the dough comes together.

Divide the dough in half. On a lightly floured surface, roll out one half to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges. Pour the raisin filling into the prepared pie crust.

Roll out the second half of the dough and place it over the filling. Trim and flute the edges, and cut small slits in the top crust to allow steam to escape.

Bake the pie for 10 minutes. Then, reduce the temperature to 350°F and bake for an additional 30-35 minutes, or until the crust is golden brown.

Cool and serve.

19th Century Mining Food - Bean with Bacon Soup

Bing AI

 

The availability of ingredients and cooking facilities in 19th-century mining camps varied significantly based on location, supply lines, and the wealth of the mining operation. However, there were some common staples and tools that were typically found at these camps:

• Dried Goods: Beans, rice, flour, and dried corn were staples due to their long shelf life and versatility.
• Meat: Salt pork and bacon were preferred for their ability to be stored for extended periods. 
• Baking Supplies: Flour, sugar, and lard were often available for making bread, biscuits, and simple desserts.
• Coffee and Tea: Essential for starting the day, coffee and tea were widely used.
• Spices and Seasonings: Salt, pepper, and a limited array of other spices and herbs.
  

Being said, here is a recipe for a hearty soup that would give the miners needed protein and carbohydrates for energy:

Bean with Bacon Soup

Ingredients:

2 cups dried beans (such as navy or pinto)

1/2 pound bacon, chopped

1 large onion, diced

6 cups water or broth

Salt and pepper to taste

Prepare the beans by rinsing and soaking them overnight in cold water. Drain and rinse again before cooking.  Cook the bacon over medium heat until it begins to render its fat. Add the diced onion and cook until the onion is translucent, and the bacon is crisp.

Add the drained beans to the pot with the bacon and onions. Pour in water or broth and bring to a boil. Reduce heat to a simmer, cover, and cook until the beans are tender, about 1-2 hours. Season with salt and pepper.

-Val

 

 

Chicken Fricassee - A 19th Century Delight

Chicken Dinner Party

Library of Congress

"Chicken Fricassee" 

Ingredients:

1 whole chicken (about 3-4 pounds), cut into pieces

3 tablespoons butter

2 tablespoons all-purpose flour

1 quart chicken broth

1 onion, chopped

1/2 cup celery, chopped

2 carrots, peeled and sliced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 bay leaf

1/2 cup heavy cream

2 tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Instructions:

Rinse the chicken pieces and pat them dry with paper towels. Season them with salt and pepper.  In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and brown them on all sides. You may need to do this in batches. Once browned, remove the chicken from the pot and set aside. In the same pot, add the chopped onions, celery, and carrots. Cook over medium heat until the onions are translucent, and the vegetables start to soften, about 5-7 minutes.

Sprinkle the flour over the vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, to cook off the raw flour taste. Return the chicken to the pot. Add the chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is tender, about 45 minutes.

Remove the bay leaf. Stir in the heavy cream and lemon juice, and heat through. Adjust seasoning with salt and pepper if necessary.

Garnish with chopped fresh parsley before serving.

Serve this hearty dish with some homemade bread or biscuits to soak up the delicious sauce.

Victorian Flavors Reimagined: The 1859 Irish "Spice Bag"

 

Photo by Dan Dennis on Unsplash

Come with us as we embark on a culinary time-travel adventure, where flavors of the past and present collide into a “reimagined” dish. This 1859 recipe for “Spiced Beef in the Irish Style” has been created into a present day Irish spice bag.  The original historical recipe is listed following the reinvention. 

The Irish spice bag is a popular fast food dish in Ireland, particularly in urban areas. It typically consists of a mix of fried or battered meat, fries, and a variety of vegetables such as red and green peppers, and onions. These ingredients are tossed together in a spicy seasoning mix and then served in a paper or foil bag. The spice bag has become a common Irish “street food”, reflecting the multicultural influences from Chinese and Asian culinary traditions.

Simplified Beef Irish Spice Bag Recipe

1 lb beef strips (sirloin or flank steak works well)

3 large potatoes, cut into fries

1 red bell pepper, sliced

1 onion, sliced

Oil for frying

Spice Mix: 

1 tsp salt, 1 tsp black pepper, ½ tsp ground cloves, ½ tsp allspice, 

1 tsp brown sugar, 1 tsp chili powder, pinch of garlic

In a small bowl, combine salt, black pepper, ground cloves, allspice, brown sugar, and chili powder. Mix well. Place the beef strips in a bowl and sprinkle half of the spice mix over them. Toss until the beef is evenly coated. Let it marinate for at least 15 minutes, or longer if you have time. Heat oil in a deep fryer or large pan to 180°C (356°F). Fry the potato fries until golden and crispy. Remove and drain on paper towels. In a skillet or wok, heat a little oil over medium-high heat. Add the marinated beef strips and stir-fry until they are just cooked through (about 3-4 minutes, depending on thickness). Remove the beef and set aside. In the same skillet, add a bit more oil if needed, and stir-fry the sliced bell pepper and onion until they are soft but still slightly crisp.

In a large bowl, combine the cooked beef, fries, and stir-fried vegetables. Sprinkle the remaining spice mix over the top and toss everything together.

Serve immediately, either in a large bowl or in individual paper bags.  

(Original Recipe) Spiced Beef in the Irish Style - 1859

*Editor's Note:  The original recipe Below also included an ounce of "saltpetre".  this was a preservative used for meats, and is also used for toothpaste and explosives.  We do not recommend using it in this recipe.  We also recommend that you refrigerate the meat if you do not intend on baking it right away, contrary to the recipe suggestion.  

"To a round weighing from twenty to twenty-five pounds, take a pint of salt, two ounces of pepper, two ounces of cloves, one ounce of allspice, four ounces of brown sugar, all well pulverized, and mixed together; rub the round well with it, and lay it in a small tub or vessel by itself. Turn and rub it once a day for ten days. It will not injure if it remain a week longer in the spices, if it should not be convenient to bake it. When you wish to have it cooked, strew over the top of the round a small handful of suet. Be particular to bind it tight round with a cord, or narrow strip of muslin, which must be wrapped several times round to keep it in shape; put it in a dutch-oven, and add three pints of water when it is first put down; keep water boiling in the tea-kettle, and add a little as it seems necessary, observing not to add too much. It will require a slow heat, and take four hours to bake."

-1859 Domestic Cookery, Useful Receipts and Hints to Young Housekeepers, Elizabeth Lea

Old West Jail Food - 1800s

Old West jail food was far from a delicacy.  In some cases it wasn't even nutritious.  Food was often rationed, and consisted of beans, hardtack, and coffee.  Depending on the jail, dried fruit or vegetables may have been served.  If you are willing to try a jail food recipe, here is a basic recipe for hardtack.  Try it with some beans and coffee and see what you think.....

Hardtack

2 cups stone ground flour

1 cup water

Combine the flour and water. Knead until smooth. Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick. Cut biscuits out with a can or free form them, making them about 3-4 inches in diameter. Poke holes into each biscuit with a fork. Place on a floured cookie sheet or in cast iron skillet.  Bake at 400 F for 35-45 minutes.  They will be hard and dry when done.  

Civil War Food

Civil War Hard Tack
Hartford, Conn. : The War Photograph & Exhibition Co., No. 21 Linden Place, [1863 February]
Library of Congress Prints and Photographs Division Washington, D.C.
 http://hdl.loc.gov/loc.pnp/pp.print

The rations for the Civil War consisted of shelf stable products that were sometimes cherished or despised out on the field.  Here is a blogpost from the Library of Congress illustrating what the food was like for our soldier heroes........

Thanksgiving Food for the Civil War Soldiers

Mary's Cafe Fare - Week of April 20

A few new recipes from "Mary".  

Click the picture to download the menu.....

Mary's Cafe Fare - Week of April 13

Click on the picture of the menu to download it.  

This week's menu has two different dishes:  oysters and pigeons.  If you don't care for either, use the meat of your choice.  However, these two items were often seen on menus 

during the 1800 and early 1900s.

Oysters during this time period were harvested in mass quantities and were very inexpensive.  Therefore, they were often featured for meals.  You can read about it here in an article by Michigan State's Archeology program titled The Great Oyster Craze. Pigeons were the same, and they were otherwise known as "squab" in some cases.  

Mary's Cafe Fare - Week of April 6

At least one adventurous item to make this week........
(click on the picture to download the menu)
Mary's Cafe Fare has some great recipes for pantry staples during these trying times.

Mary's Cafe Fare - Week of March 30th

              Welcome to Mary's!  The end of March is here!  Click on                   the menu, complete with recipes, to download.