The Mohican Board! [Bumppo's Redux!]

The Mohican Board! [Bumppo's Redux!]

Username:	Password:
Save Password
Forgot your Password?

All Forums

COLONIAL TIMES

Colonial Consciousness

King's Soup, a Favorite of Martha W.

Note: You must be registered in order to post a reply.
To register, click here. Registration is FREE!

Screensize:

UserName:

Password:

Format Mode:

Format:

Videos:

Message Icon:

Message:

Smilies




		$computer woes {CW:_(}$

[quote][i]Originally posted by BookwormMG[/i]
[br]Looking through some old cookbooks (decades old, not centuries) passed along by my mother-in-law -- this is the same treasure trove that yielded the Cherry Bounce recipe -- I found a little booklet entitled "A Taste of Colonial Cooking: Recipes of the American Revolution."  It was published by Pomeroy's Department Store to commemorate the grand opening of the Berkshire Mall in Reading, PA, on 5/5/76.  The first recipe is for King's Soup, described as a favorite of Martha Washington.  I'm not sure what this would be like -- an onion-flavored cream soup, I guess.  See what you think:

[u]King's Soup[/u]

2 Tbsp. butter                
1 very large onion
1 quart milk                  
1 quart chicken stock
1/8 tsp. salt
1/8 tsp. nutmeg
1 egg yolk         
croutons

Peel the onion and cut in half with a very sharp knife.  Slice each half paper thin.  Melt the butter in a 3-quart pot and add the sliced onion.  Cook 5 minutes, then add the milk, stock, salt, and nutmeg.  Cook on very low heat for 20 minutes to incorporate the flavors.  Pour 1/4 cup of the soup into a small bowl.  Add the egg yolk and beat well or until the mixture thickens a bit.  Pour into the soup, stir, and serve in soup bowls.  Croutons are toasted slices of white bread cut into small squares.  Place 4-5 croutons in the bottom of the bowl before pouring in the soup.  Serves 6 to 8.

Here are the other recipes included in the booklet, with their origins:

Black Bean Soup (Philadelphia)
Pumpkin Soup (Rhode Island)
Corn and Chicken Chowder (South Carolina)
Farmer's Duckling (New York)
Pheasant with Celery (New Jersey)
Saddle of Venison with Bourbon (North Carolina)
Shrimp Gumbo (Maryland)
Tomato and Eggplant Casserole (Vermont)
Red Cabbage with Wine (Pennsylvania)
Sweet Potato and Cranberry Casserole (New Jersey)
Lima Bean Bake (Virginia)
Indian Pudding (Maine)
Wine Syllabub (Philadelphia)
Bread Pudding Supreme with Wine (a favorite of Jefferson,so--Va.?)
Spicy Pumpkin Pie (Massachusetts)
Whole Wheat Bread (New Hampshire)

If any of these sound interesting, let me know and I'll post the recipe.  There's no guarantee of authenticity, of course.

[/quote]

Upload an Image File From Your PC For Insertion in Your Post

- HTML is OFF | Forum Code is ON

Check here to include your profile signature.

T O P I C R E V I E W
BookwormMG	Posted - February 15 2010 : 7:27:26 PM Looking through some old cookbooks (decades old, not centuries) passed along by my mother-in-law -- this is the same treasure trove that yielded the Cherry Bounce recipe -- I found a little booklet entitled "A Taste of Colonial Cooking: Recipes of the American Revolution." It was published by Pomeroy's Department Store to commemorate the grand opening of the Berkshire Mall in Reading, PA, on 5/5/76. The first recipe is for King's Soup, described as a favorite of Martha Washington. I'm not sure what this would be like -- an onion-flavored cream soup, I guess. See what you think: King's Soup 2 Tbsp. butter 1 very large onion 1 quart milk 1 quart chicken stock 1/8 tsp. salt 1/8 tsp. nutmeg 1 egg yolk croutons Peel the onion and cut in half with a very sharp knife. Slice each half paper thin. Melt the butter in a 3-quart pot and add the sliced onion. Cook 5 minutes, then add the milk, stock, salt, and nutmeg. Cook on very low heat for 20 minutes to incorporate the flavors. Pour 1/4 cup of the soup into a small bowl. Add the egg yolk and beat well or until the mixture thickens a bit. Pour into the soup, stir, and serve in soup bowls. Croutons are toasted slices of white bread cut into small squares. Place 4-5 croutons in the bottom of the bowl before pouring in the soup. Serves 6 to 8. Here are the other recipes included in the booklet, with their origins: Black Bean Soup (Philadelphia) Pumpkin Soup (Rhode Island) Corn and Chicken Chowder (South Carolina) Farmer's Duckling (New York) Pheasant with Celery (New Jersey) Saddle of Venison with Bourbon (North Carolina) Shrimp Gumbo (Maryland) Tomato and Eggplant Casserole (Vermont) Red Cabbage with Wine (Pennsylvania) Sweet Potato and Cranberry Casserole (New Jersey) Lima Bean Bake (Virginia) Indian Pudding (Maine) Wine Syllabub (Philadelphia) Bread Pudding Supreme with Wine (a favorite of Jefferson,so--Va.?) Spicy Pumpkin Pie (Massachusetts) Whole Wheat Bread (New Hampshire) If any of these sound interesting, let me know and I'll post the recipe. There's no guarantee of authenticity, of course.
10 L A T E S T R E P L I E S (Newest First)
Gadget Girl	Posted - February 19 2010 : 07:51:04 AM THANK YOU MARY!!! Will report back when i try them!
blackfootblood	Posted - February 18 2010 : 10:28:04 PM Thanks for posting, can't wait to try some new recipes! They look yummy
BookwormMG	Posted - February 18 2010 : 06:49:00 AM I think you're right, Joyce. I rechecked the recipe, and it doesn't specify where to add the whole egg.
Wilderness Woman	Posted - February 17 2010 : 6:54:29 PM Thanks, Mary! Interestingly, the sweet potato dish is nearly exactly the way I fix sweet potatoes! I mash mine, though. The only other addition for me to make to my version is to add the cranberries! Everything sounds really good. I am betting, though, that there might be an omission in the Chicken and Corn Chowder recipe. I see that there are 2 hard cooked eggs and there is one whole (uncooked?) egg. I am betting that whole egg goes into the dumpling mixture. It's listed between the flour and the milk, and dumplings usually have an egg mixed in them to make them puff up a bit.
Seamus	Posted - February 17 2010 : 06:00:29 AM NEVER.....adulterate a good Porto!
BookwormMG	Posted - February 16 2010 : 10:03:39 PM Nothing to it, sisters, here they are: Corn and Chicken Chowder 1 large fowl 3 quarts water 1 onion, sliced 1/8 tsp. salt 3 ribs celery, chopped 2 hard-cooked eggs, chopped 1 cup flour 1 whole egg 1/4 cup milk 2 cups corn kernels Clean chicken well and place in 5-quart pot. Cover with the water, add all vegetables, and cook till chicken is tender (approx. 1 hour). Remove the chicken and let it cool, then strip the meat from the bones and cut into small pieces and return to the pot. Make the dumplings by combining the cup of flour with the milk to make a crumbly mixture, and drop small bits of it into the soup. Add the eggs and cook the soup for 10 minutes or until these bits feel soft. Correct the seasoning if necessary and serve. Serves 6 to 8. Sweet Potato and Cranberry Casserole 5 sweet potatoes, cooked and cooled grated rind of 1 orange 1/2 cup of orange juice 1/4 cup dark brown sugar 1/8 tsp. salt 1 cup whole cranberries, cooked (fresh or canned) Grease a 10" X 6" X 2" shallow baking dish. Cut potatoes in half lengthwise and arrange on the bottom of the greased dish. Combine the rind, juice, and sugar with salt and pour over the potatoes. Pour the cranberries over the potatoes. Place in a preheated 375 degree oven and bake for 30 minutes. Serves 8. Lima Bean Bake 3 tbsp. butter 1/4 cup chopped onion 1 1/2 cups tomatoes (cooked or canned) 1/8 tsp. salt 1/8 tsp. pepper 1 tsp. sugar 2 cups lima beans (fresh or frozen) 1/4 cup dried bread crumbs 3 tbsp. cheddar cheese Heat butter in a 1-quart pan. Saute the onion till golden. Add the tomatoes, salt and pepper to taste, the sugar, lima beans and, if fresh, cook 7 minutes till tender. Stir well and pour into a 1-quart casserole, sprinkle the top with crumbs and cheese. Bake in a 400 degree oven for 15 minutes or until the cheese is melted and the top is brown. Serves 6. Pumpkin Soup 2 cups pumpkin puree 3 cups milk 2 tbsp. butter 1 tsp. sugar 1/8 tsp. salt 1/4 tsp. white pepper, ground 1/8 tsp. ground mace or nutmeg toasted bread slices Heat the milk slowly until hot. Add the pumpkin puree (freshly prepared or canned), butter, sugar, salt and pepper, then mace or nutmeg. Simmer very gently for 3-4 minutes. Taste for seasoning. Serve in bowl with slice of white toast floating on top of each portion. Serves 4 to 6. Susquesus, do you want the duckling recipe? Seamus, do you want the wine syllabub recipe? On second thought, it's just an adulteration of good port.
Gadget Girl	Posted - February 16 2010 : 2:29:42 PM My picks exactly WW - am definately gonna try the soup! I would also like to add the Pumpkin Soup to the request list - when you get time! Thanks Mary! GG
Wilderness Woman	Posted - February 16 2010 : 08:47:17 AM That soup recipe sounds good, BW! I am intrigued by the addition of the nutmeg. Sounds like an interesting twist on French Onion Soup, with milk instead of cheese. Hmmmmmmm.... I think I shall have to give that a try. If you would not mind, would you please post: Chicken and corn chowder Sweet potato and cranberry casserole Lima bean bake I would appreciate it greatly!
BookwormMG	Posted - February 15 2010 : 8:07:19 PM Nope, though I'll admit I do fade in and out. I've been concentrating on work, trying to make up for all the time lost to the late unpleasantness (a/k/a acute bronchitis); and planning my trip to Santa Fe in June, so I'm focused more on the Southwest than the Northeast right now (Seamus: Go Lobos!).
Monadnock Guide	Posted - February 15 2010 : 7:45:07 PM Thought you skipped town, ...

DISCLAIMER
Tune, 40, used by permission - composed by Ron Clarke

Custom Search

The Mohican Board! [Bumppo's Redux!]

Current Mohicanland page raised in 0.08 seconds