Recipes from the 1700s
Stephen has been through a lot over the past years and months. Life is always grueling and, at times, terrifying. He’s learned to shoulder adult responsibilities, like cooking for the family while his aunt is bedridden. His aunt seems to be able to take nourishment from the soup he watched a friendly Monacan woman cook. It is called “Three Sisters Soup” in English, the sisters being corn, squash, and beans. The other thing he is confident making is something he barely remembers his mother making: crepes. Well. hers were paper thin and made with fine French wheat flour, but Stephen has to make his with sweet potatoes and apples, what they have here in Virginia Colony. His come out thicker and everybody in Manikin-Town calls them “Potatoe Fritters”. No one complains about the taste though!
Three Sisters Soup (Native American)
The indigenous Virginians cultivated and used the Three Sisters—corn, squash, and beans—in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6
Ingredients
- 2 cups canned white or yellow hominy, drained
- 2 cups peeled and cubed butternut squash
- 2 cups fresh green beans, trimmed and snapped
- 1½ cups diced peeled potatoes
- 5 cups water
- 1½ tablespoons chicken bouillon granules
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- ¼ teaspoon pepper
Directions
- Combine Vegetables:
- Place the hominy, green beans, squash, and potatoes into a large pot.
- Add Liquid and Seasoning:
- Pour in the water and add the chicken bouillon granules.
- Cook Until Tender:
- Bring the mixture to a boil over high heat.
- Reduce heat to low and simmer until the vegetables are soft, about 10 minutes.
- Thicken the Soup:
- In a separate bowl, blend the melted butter and flour to create a smooth paste.
- Stir this mixture into the soup.
- Simmer and Season:
- Increase heat to medium and cook for an additional 5 minutes, or until the soup thickens.
- Season with ¼ teaspoon pepper.
- Serve:
- Ladle the hot soup into bowls and enjoy!
Enjoy this hearty and traditional Native American soup that celebrates the Three Sisters—corn, squash, and beans! Check out the full recipe at AllRecipes.com
Potato Fritters (Pancakes)
Experience a taste of colonial America with these delightful Potato Fritters, which are more like pancakes by today’s standards. Inspired by an 18th-century recipe from “Adam’s Luxury and Eve’s Cookery” (1744), these fritters combine the natural sweetness of sweet potatoes and tart apples, spiced with cinnamon and cloves. They’re perfect for breakfast, especially when served with a drizzle of maple syrup! Borrowed from Colonial Recipes
Servings: Approximately 12 pancakes Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Ingredients
- 2 to 3 sweet potatoes, boiled, peeled, and mashed (makes about 2 cups)
- 1 to 2 tart apples, peeled and finely minced (about 1 cup)
- 1 cup all-purpose flour
- 1 tablespoon milk
- 2 tablespoons sugar (brown or granulated)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Butter, oil, or lard for greasing the skillet
Directions
- Prepare the Sweet Potatoes:
- Boil the sweet potatoes until they are tender when pierced with a fork.
- Drain and allow them to cool slightly.
- Peel off the skins and mash the sweet potatoes until smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the mashed sweet potatoes and minced apples.
- Add the milk, sugar, ground cinnamon, and ground cloves to the mixture.
- Stir until all ingredients are well incorporated.
- Add Flour:
- Gradually mix in the flour to form a thick batter. The consistency should be thick enough to hold its shape when spooned onto the skillet but still spread slightly.
- Heat the Skillet:
- Grease a skillet or griddle with butter, oil, or lard over medium to medium-low heat.
- Cook the Fritters:
- Using a spoon or small ladle, drop spoonfuls of the batter onto the hot skillet to form pancakes.
- Cook until the edges start to firm up and the bottom is golden brown, approximately 2-3 minutes.
- Flip the pancakes carefully and cook the other side until golden brown and cooked through.
- Adjust the heat as necessary to prevent burning and ensure the pancakes cook evenly.
- Serve:
- Transfer the cooked fritters to a serving plate.
- Serve warm, optionally with maple syrup, honey, or a dusting of powdered sugar.
Notes
- Texture: These fritters have a soft, tender texture and are hearty enough for a satisfying meal.
- Flavor Variations:
- Spices: Feel free to adjust the amount of cinnamon and cloves to suit your taste. A pinch of nutmeg or ginger could also be a delightful addition.
- Sweetness: Adjust the sugar according to your preference or substitute with honey or maple syrup in the batter.
- Cooking Fats: While lard was traditionally used in the 18th century, modern cooks might prefer butter or a neutral cooking oil for frying.
- Serving Suggestions: These pancakes are delicious on their own but can be elevated with toppings like whipped cream, chopped nuts, or fresh fruit.
Historical Context:
In 18th-century cookbooks, certain ingredients like flour were often omitted from instructions, as their use was considered obvious to the seasoned cook. This recipe showcases the simplicity and resourcefulness of colonial cooking, transforming basic ingredients into a delightful dish.
Enjoy these heartwarming Potato Fritters and savor a piece of culinary history!