Cooking terms used in recipes and methods of cooking have changed throughout history. Our American forefathers would marvel at foods heated and/or cooked in a matter of seconds. The term barbequing was still non-existent, but they knew about outdoor cooking and grilling.
One of the first lessons in the cooking course of the Fannie Farmer 1896 Boston Cooking-School Cook Book was “The Making and Care of a Fire“. Many of the American cooking terms, methods, and recipes in this turn of the century standby may seem foreign to present day cooks.
Directions on such jobs as how to bone a bird and cook a side of beef are given. There are recipes with such names as hoecake, mush, and slump. It’s possible our early forefathers ate some of these.
If you found the following terms in an Early American cookbook, or receipt book, what would it mean? (Answers at the bottom.)
Take our quiz by matching these terms to the definitions that follow:
1. pickled vegetables such as tomatoes, cucumbers, peppers, cauliflower, celery, and onion heated in a brine for pickling.
2. unleavened Johnny cake made of cornmeal, originally baked on the blade of a hoe over an open fire.
3. fry pan
4. dessert dish made with fruit, sponge cake, fruit juice or gelatin, , thick custard, and whipped cream arranged in layers.
5. sweet dumpling mixture dropped onto a boiling sugar and fruit mixture.
6. custard made basically of sugar and milk.
7. starch, such as flour or cereal, mixed with liquid
8. corn meal left-over from breakfast and fried.
9. baked mixture of milk, meal, molasses, and seasonings
10. sweet potato croquettes
Are you having any of these foods this 4th of July?
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May God bless America on this holiday and every day.
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A)2; B)8; C)5; D)4; E)9; F)6; G)1; H)3