Tag Archives: Charleston Receipts

Ties to My Past and A Colonial Recipe for Syllabub


“Where liberty dwells, there is my country.” ~Benjamin Franklin

George ElliotOne illustrious tie to the past for me is my grandfather, seven greats back, Sir George Augustus Elliott. A British general and Governor of Gibraltar during the American Revolution, he was given the title Lord Heathfield, Baron of Gibraltar, in honor of his bravery in its defense during the attack by the Spanish and French. While Sir George was giving his all for king and country, his grandson was fighting under George Washington as a commissary officer. There must have been quite a rift in that family.

Then there are the Scotch-Irish of whom I am one of the many descendants that people this land. The politically correct term is Scots-Irish, but we have always referred to ourselves as ‘Scotch.’ A colorful description of these highly vilified folks is given in an excellent Revolutionary War history, The Road to Guilford Courthouse.

‘They were belligerent, loyal, bigoted, valiant, crude and tough. The men drank hard, fought hard, and moved often. Their young women shocked sensibilities with public displays of bosoms and legs rarely seen in eighteenth century America.’ An Anglican missionary in South Carolina back country described them as ‘Ignorant, mean, worthless, beggarly Irish Presbyterians, the scum of the earth, Refuse of Mankind, and white savages.’

That’s my blood y’all, and the Scotch-Irish made all the difference in how the revolution played out. I hasten to add that my mother insists we descend from the pious noble Scots, but I suspect these others are also somewhere in my heritage.

My absorption with Colonial America encompasses  the high drama of the Revolution. Research into the Southern face of the war was partly inspired by my great-great-great grandfather, Sam Houston, uncle of the famous Sam, who kept a journal of the Battle of Guilford Courthouse, North Carolina, 1781, that is used by historians today.

This rich heritage led to further research and a deeper appreciation for those who’ve gone before us.  Some of my books are straight historicals while others include light paranormal elements (more or less) but my fascination with the past is a constant.  Historical Romance novel Enemy of the King grew out of my preoccupation with early American and the Revolution.

Being a Virginian from the Shenandoah Valley, I’m immersed in history. Nor are we far removed from historic Williamsburg, one of my most favorite places to visit.  I’ve touched on various aspects of Williamsburg in other posts and will from time to time.

A popular food that would have been served in the homes of early America is Syllabub. To quote from Colonial food in Colonial Williamsburg: “This dessert/drink tastes like fermented lemon chess pie. It has a thick portion which rises to the top of the glass. This section is eaten with a spoon, then the diner drinks the remaining wine mixture.”

For more on colonial cookery visit:http://www.foodhistory.com/foodnotes/road/cwf1/

Recipe for Syllabub from the Charleston Receipts book.  This one is reprinted from The Carolina Housewife by a lady of Charleston, Miss Sara Rutledge, daughter of Edward Rutledge the signer of the Declaration of the Independence.

To 1 quart of cream add 1/2 pint of sweet wine and 1/2 pint of Madeira, the juice of 2 lemons, a little finely powdered spice and sugar to taste. The peel of the lemon must be steeped in the wine until the flavor is extracted. Whisk all these ingredients together, and as the froth rises, take it off with a spoon, lay it upon a fine sieve. What drains from it put in your pan and whisk again.  Pour the froth into glasses.  Serves 12.  Chill.

*Nutmeg was very popular in colonial American so may be the spice referred to in the recipe.

Old Southern Recipes from Charleston Receipts


Image
A gracious welcome to my stately (virtual) plantation home. I live in an old country farm-house in the Shenandoah Valley of Virginia, but for now, we’re in the deeper South. Please have a seat in the wicker chairs on the veranda and relax in the shade of the towering live oak trees. Listen to the warbler singing high overhead in the moss-draped boughs and savor the sweetness of jasmine while I serve refreshing mint juleps and peach upside-down cake prepared with old Southern recipes from Charleston Receipts. My upside-down cake will have to be gluten-free but I’m sure we can find ingredients for that alternative. Or not. And I have scant toleration for alcohol so a little goes a long way, but the rest of you, sit back and enjoy. Don’t worry about me. I can have the mint part of the julep.
Back to Charleston Receipts, this quaint cookbook ‘first published in 1950 is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.’
Not only does it have excellent recipes, but conveys the reader back in time to another era. Long distant now. Heck, it’s even older than I am. My copy is actually my mother’s book which she purchased in the early 1960′s while our family was on vacation in Charleston South Carolina. I kind of borrowed it from her and still have it. She hasn’t complained, bless her.
My second trip to historic Charleston was also with my mom while doing research for my Revolutionary War romance novel ENEMY OF THE KING.  But more on that later. And I’m pondering the sequel, which I may finally get around to writing. I’ve been pondering it for years but recently gained fresh inspiration. So you fans of the high drama and intrigue–think spies–of the American Revolution, stay tuned. Now, back to my gracious offerings as becomes a true Southern hostess.
For each cold goblet use:
Several mint leaves, sugar syrup (2-3 teaspoons), Crushed, dry ice, 2 ounces bourbon, 1 sprig mint
Crush leaves and let stand in syrup. Put this into a cold silver julep cup or glass and add ice which has been crushed and rolled in a towel to dry.  Pour in the whiskey.  Stir, not touching the glass, and add a sprig of mint. Serve immediately.~
Peach Upside-Down Cake:
1/3 cup shortening, 2/3 cup sugar, 2/3 cup milk, 1 teaspoon vanilla, 2 eggs, 2 teaspoons baking powder,  1  and 2/3 cups flour, 1/8 teaspoon salt, 1/4 teaspoon almond flavoring
Cream shortening and sugar.  Add remaining ingredients and beat well.  Pour over peach mixture. Serves six.
ImagePeach Mixture: 1/3 cup butter, 1 cup light brown sugar, 1 1/2 cups sliced peaches
Place butter and sugar in a sheet cake pan and heat slowly, stirring constantly until well browned.  Add peaches.  Cover with cake batter, bake 3/4 hour at 350.  Turn out peach side up.   Serve hot or cold with whipped cream.  Other fruits may be substituted for peaches.  ~
****Follow up to this post. I got around to writing the sequel to Enemy of the King and the next novel in what is now The Traitor’s Legacy Series, which includes Traitor’s Legacy and Traitor’s Curse.

PARTY ‘TILL YOUR HEELS FLY OFF: MEGA AUTHOR BLOG HOP (STOP # 28)


Welcome to the mother of all blog tours.

TOUR RULES:
1) HAVE FUN!
2) INVITE ALL OF YOUR FRIENDS AND SPREAD THE WORD!
3) THIS TOUR STARTS: Monday, June 13, at Midnight (Arizona Time)
THIS TOUR ENDS: Monday, June 20, at Midnight (Arizona Time)
Winners will be drawn and posted June 21st! ***
4) MEET AND MINGLE WITH ALL THE AUTHORS! EXPERIENCE A NEW PARTY DESTINATION AT EVERY STOP. PARTICIPATE IN EVERY BLOG CONTEST AND BE ENTERED FOR CHANCES TO WIN MULTIPLE PRIZES! EVERY BLOG VISITED IS ANOTHER OPPORTUNITY TO WIN~
5) PARTICIPATION AT ALL BLOGS IS RECOMMENDED, BUT NOT REQUIRED. REMEMBER, THE MORE BLOGS YOU HOP, THE BETTER YOUR CHANCES OF WINNING PRIZES. EVERY AUTHOR IS WAITING TO MEET AND INTERACT WITH YOU, SO PLEASE BE SURE TO SHOW EVERY AUTHOR SOME LOVE 🙂

As a participating author, my theme is Summer in the Big House, Old Southern Plantation Recipes~

A gracious welcome to my stately plantation home. Please have a seat in the wicker chairs on the veranda and relax in the shade of the towering live oaks.    Listen to the warbler singing high overhead in the moss-draped boughs and savor the sweetness of jasmine while I serve refreshing mint juleps and peach upside-down cake prepared with old Southern recipes from Charleston Receipts.

This cookbook ‘was first published in 1950 and the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.’

My copy is actually my mother’s book which she purchased in the early 1960’s while our family was on vacation in Charleston South Carolina.  I kind of borrowed it from her and still have it. 🙂

MINT JULEP:

For each cold goblet use:

Several mint leaves, sugar syrup (2-3 teaspoons), Crushed, dry ice, 2 ounces bourbon, 1 sprig mint

Crush leaves and let stand in syrup. Put this into a cold silver julep cup or glass and add ice which has been crushed and rolled in a towel to dry.  Pour in the whiskey.  Stir, not touching the glass, and add a sprig of mint. Serve immediately.~

Peach Upside-Down Cake:

1/3 cup shortening, 2/3 cup sugar, 2/3 cup milk, 1 teaspoon vanilla, 2 eggs, 2 teaspoons baking powder,  1  and 2/3 cups flour, 1/8 teaspoon salt, 1/4 teaspoon almond flavoring

Cream shortening and sugar.  Add remaining ingredients and beat well.  Pour over peach mixture. Serves six.

Peach Mixture: 1/3 cup butter, 1 cup light brown sugar, 1 1/2 cups sliced peaches

Place butter and sugar in a sheet cake pan and heat slowly, stirring constantly until well browned.  Add peaches.  Cover with cake batter, bake 3/4 hour at 350.  Turn out peach side up.   Serve hot or cold with whipped cream.  Other fruits may be substituted for peaches.  ~

For my blog hop prize, I’m giving away an ebook of my Revolutionary War romance novel, Enemy of the King, and Native American historical romance novel Through the Fire.

Blurb for ENEMY OF THE KING:

1780, South Carolina: While Loyalist Meriwether Steele recovers from illness in the stately home of her beloved guardian, Jeremiah Jordan, she senses the haunting presence of his late wife. When she learns that Jeremiah is a Patriot spy and shoots Captain Vaughan, the British officer sent to arrest him, she is caught up on a wild ride into Carolina back country, pursued both by the impassioned captain and the vindictive ghost. Will she remain loyal to her king and Tory twin brother or risk a traitor’s death fighting for Jeremiah? If Captain Vaughan snatches her away, he won’t give her a choice.~

Blurb for THROUGH THE FIRE:

At the height of the French and Indian War, a young English widow ventures into the colonial frontier in search of a fresh start. She never expects to find it in the arms of the half-Shawnee, half-French warrior who makes her his prisoner in the raging battle to possess a continent––or to be aided by a mysterious white wolf and a holy man.~

Thanks for visiting me. Leave me a question or a comment here at my blog below. Please also leave your email address so I can notify you in case you are a winner!

THE NEXT STOP ON OUR FUN BLOG HOP IS AUTHOR RACHEL VAN DYKEN SO POP ON OVER TO : http://deliciousromancebyrachel.blogspot.com/2011/06/party-til-your-heels-fly-off-author.html

Old Southern Recipe for Spicy Raisin Cookies~Lady Baltimore


This recipe is from my old cookbook Charleston Receipts.

Lady Baltimore Cookies:

Cream together: 1 cup shortening, 11/2 cups sugar, 3 eggs

*Those of you who butcher your own pigs might want to substitute lard.  Those of you interested in a more healthful substitute are out of luck. 🙂  If you try a healthful oil let me know how it works out.

Dissolve 1/2 tsp. soda in 2 tsps. water and add to creamed ingredients. Mix and sift together: 3 cups flour, 11/2 tsps. salt, 1 tsp cinnamon, 1 tsp. allspice, 1 tsp. cloves, 1 tsp. nutmeg and blend into wet mixture. Add 11/2 cup raisins and 1/2 cup nut meats and mix well.  Drop by teaspoonfuls onto greased sheet.  Bake at 350 for 15-20 minutes.  Makes about 70 cookies and they are quite good.  Perfect accompaniment to a hot cup of Earl Grey.

Ties to My Past and A Colonial Recipe for Syllabub


George ElliotOne illustrious tie to the past for me is my grandfather, seven greats back, Sir George Augustus Elliott. A British general and Governor of Gibraltar during the American Revolution, he was given the title Lord Heathfield, Baron of Gibraltar, in honor of his bravery in its defense during the attack by the Spanish and French. While Sir George was giving his all for king and country, his grandson was fighting under George Washington as a commissary officer. There must have been quite a rift in that family.

Then there are the Scotch-Irish of whom I am one of the many descendants that people this land. The politically correct term is Scots-Irish, but we have always referred to ourselves as ‘Scotch.’ A colorful description of these highly vilified folks is given in an excellent Revolutionary War history, The Road to Guilford Courthouse.

‘They were belligerent, loyal, bigoted, valiant, crude and tough. The men drank hard, fought hard, and moved often. Their young women shocked sensibilities with public displays of bosoms and legs rarely seen in eighteenth century America.’ An Anglican missionary in South Carolina back country described them as ‘Ignorant, mean, worthless, beggarly Irish Presbyterians, the scum of the earth, Refuse of Mankind, and white savages.’

That’s my blood y’all, and the Scotch-Irish made all the difference in how the revolution played out. I hasten to add that my mother insists we descend from the pious noble Scots, but I suspect these others are also somewhere in my heritage.

My absorption with Colonial America encompasses  the high drama of the Revolution. Research into the Southern face of the war was partly inspired by my great-great-great grandfather, Sam Houston, uncle of the famous Sam, who kept a journal of the Battle of Guilford Courthouse, North Carolina, 1781, that is used by historians today.

This rich heritage led to further research and a deeper appreciation for those who’ve gone before us.  Some of my books are straight historicals while others include light paranormal elements (more or less) but my fascination with the past is a constant.  Historical Romance novel Enemy of the King grew out of my preoccupation with early American and the Revolution.

Being a Virginian from the Shenandoah Valley, I’m immersed in history. Nor are we far removed from historic Williamsburg, one of my most favorite places to visit.   I’ve touched on various aspects of Williamsburg in other posts and will from time to time.

A popular food that would have been served in the homes of early America is Syllabub. To quote from Colonial food in Colonial Williamsburg: “This dessert/drink tastes like fermented lemon chess pie. It has a thick portion which rises to the top of the glass. This section is eaten with a spoon, then the diner drinks the remaining wine mixture.”

For more on colonial cookery visit:http://www.foodhistory.com/foodnotes/road/cwf1/

Recipe for Syllabub from the Charleston Receipts book.  This one is reprinted from The Carolina Housewife by a lady of Charleston, Miss Sara Rutledge, daughter of Edward Rutledge the signer of the Declaration of the Independence.

To 1 quart of cream add 1/2 pint of sweet wine and 1/2 pint of Madeira, the juice of 2 lemons, a little finely powdered spice and sugar to taste. The peel of the lemon must be steeped in the wine until the flavor is extracted. Whisk all these ingredients together, and as the froth rises, take it off with a spoon, lay it upon a fine sieve. What drains from it put in your pan and whisk again.  Pour the froth into glasses.  Serves 12.  Chill.

*Nutmeg was very popular in colonial American so may be the spice referred to in the recipe.

For more on my work please visit: http://www.bethtrissel.com/

Southern Spicy Gingerbread


gingerbread

We got hit by cold, lashing winds and rain here in the valley this week. The sun is struggling to emerge from behind a veil of gray clouds and the air still nippy this morning.  Which puts me in the mood for comfort food.  With the holidays fast approaching,  gingerbread comes to mind.  This recipe is from an old fashioned cookbook called Charleston Receipts that my mom bought eons ago on a family outing to Charleston.  I love  old Southern recipes, probably because I’m from the South, although I make some modifications to reduce the fat.

Southern Spicy Gingerbread:

2 eggs

3/4 cup dark brown sugar

3/4 cup dark molasses

3/4 cup shortening or 1/2 cup butter (I have used 1/2 cup oil)

2 1/2 cups flour

1 cup boiling water

2 tsps baking soda

2 tsps ginger

1 1/2 tsps cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp baking powder

Add beaten egg to sugar, molasses and melted shortening (or butter, or oil) and beat well.

Add dry ingredients which have been mixed, then the boiling water.  Stir well and pour into shallow

greased pan, (sheet cake size or a smaller depending on how tall you want the gingerbread).

Bake at 350 for 30-40 minutes.

Serve with lemon sauce or whipped cream.  We use the canned lemon pie filling.

I often make this for my husband’s birthday, but was remiss this year so I owe him one. 🙂

While I’m on the subject of food, I am one of the authors with a recipe in the cookbook put together by The Wild Rose Press.  For a FREE download of the cookbook, go to The Wild Rose Press and look at the upper right hand corner of the home page.  They’re also offering a spiral bound version for sale at:

http://www.thewildrosepress.com/

It’s entitled: 2009 Garden Gourmet