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How We Cook in Tennessee

From an old cookbook · modernised transcription
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How We Cook in Tennessee

Ingredients

Directions

  1. "I pray you, 0 excellent wife ! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate * * * These things, if they are desirous of them, they can get for a few shillings at any vil- lage inn; but rather let that stranger see, if he will, in your looks, accents, and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold. ' ' — Emerson.

  2. Meats should be put in boiling water to set the juices. Cold water should only be used for corned meats and soups. Ham should boil twenty minutes to the pound, corned beef twenty minutes, mutton about fifteen minutes. Should the meat be tough add a little vinegar to the water.

By Jackson (Tenn.). First Baptist Church. The Silver Thimble Society. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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