Saturday, June 21, 2014

Historical Food Fortnightly Challenge: #2 Soups and Sauces

The Challenge:
Soups, stews, sauces, and gravies! Make a soup or sauce from an historic recipe.

Well, I had intended to compare soup recipes from different regions of the U.S. and then the newly ripe peaches made their siren call.

And then I had the fun of figuring out what this wonderful sauce would complement.

The Recipe:
From: The New England Economical Housekeeper by Esther Allen Howland, 1845
 Peach Sauce
Take one pint of water, one cup of sugar, wipe your peaches clean and boil them in the water and sugar; boil an hour. This is a delicious sauce or preserve, but will not keep good more than two or three days.

The Date/Year and Region: 
1845 New England or Mid-Atlantic United States

How Did You Make It:
Peel the peaches and cut into small cubes.
Add the peaches to a saucepan with a cup of brown sugar and enough water to cover.
Bring to a boil.
Reduce heat and boil on low for 30 minutes.

Time to Complete:
10 minutes preparation, 30 minutes cooking, 40-50 minutes total

Total Cost:
$4.00 Peaches, $1.00 Sugar for a total of about $5.00

How Successful Was It: 

How Accurate Was It:
I used a modern gas stove because I don't have access to a hearth or cook-stove. There's no reason the recipe wouldn't work as directed if one had a period wood-burning stove or hearth.

Bonus Recipe:
Here's a recipe for "griddle cake" from Mrs. Howland's book too.
Griddle Cake
Rub three ounces of butter into a pound of flour with a little salt, moisten it with sweet buttermilk to make it into a paste, roll it out, and cut the cakes with the cover of your dredging-box and put them upon a griddle to bake.

1 comment: