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Recipes from the Past #2

by The Texas Army

This is the second in the series of Recipes From The Past. In this recipe we will continue the use of corn meal in preparing food for the table.

Hasty Pudding(Cornmeal Mush)  Also called Loblolly or Indian Pudding.

This recipe has no know date of it’s origin but predates white man coming to the Americas. This dish was an constant staple in Colonial times. The name hasty comes from the fact it takes only 40 minutes to prepare. It was often served with a brown gravy which served as the entire meal. It also can be served as a desert by adding a sprinkle of sugar and topped with a bit of milk. This would be a wonderful dish served on a cold morning in camp. Quick, easy and filling.

Ingredients:

  • 1 cup Yellow Cornmeal
  • 6 cups boiling water
  • 1 teaspoon salt

Preparation:

Bring the water to a full boil in a heavy pot with a tight fitting lid. Add the salt and slowly add the cornmeal to the boiling water stirring constantly. Use a wire whisk for this application. Continue to whisk until the cornmeal thickens, about 5 minutes. Reduce the heat to a simmer and cover the pot. Continue to simmer slowly, stirring the pudding several times for around 30 minutes more. Remove from the heat and serve immediately.

 

 

Recipes from the Past

by Erlinda Tubbs

I thought it would be interesting to once a month present recipes from the F&I War to the struggle of Texas Independence for use in your camp or for home. These recipes are taken from cook books of the time period described above. Hope you enjoy a taste from the past.

This first installment will be something we are all familiar with.

TO BAKE CORN MEAL BREAD (The Virginia Housewife, 1825)

Rub a piece of butter the size of an egg into a pint of corn meal. Make it a batter with two eggs and some new milk. Add a spoonful of yeast. Set it by the fire an hour to rise. Butter little pans and bake it.

Note: A pint of flour equals 2 cups. Whole milk can be used for the new milk. A modern tablespoon of dry yeast can be used. Set the batter in a warm place to rise. Bake using a pan of your choice in a 400 degree oven for twenty minutes.