Southern Creole Tomatoes with Bacon (1951)

• 6 slices bacon
• 2 onions, chopped
• 2 dozen large, firm tomatoes
• 8 hard-boiled eggs
• Bread crumbs
• 3/4 cup butter
• Salt and pepper, to taste
• 2 tbspns parsley, minced

Cook bacon until crisp. Drain chop, and set aside. I the pan, leave just enough bacon grease to tenderize the chopped onions. Add to this the pulp, scooped carefully with a teaspoon, from the tomatoes. Do not scrape tomato shells too thin.

To the above mixture add the mashed eggs, and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper, and minced parsley; if necessary, add a little canned tomato juice. Add the bacon last, and stuff the tomato shells. Sprinkle tops with buttered bread crumbs.

Place the stuffed tomatoes in a pan and bake in moderate oven (350 degrees) until thoroughly heated and buttered bread crumbs on to are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.

(Note - This recipe likely dates to the mid-1800s or earlier. "A descendent of General Francis Marion," an American Revolutionary War leader, gave this recipe "to Mrs. Eugene E. Gray of Winston-Salem, North Carolina. This is the famous dish, given to me by Mrs. Gray's daughter, Mrs. Don E. Scott.")

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomato Quiche (1983)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Mrs. Don E. Scott.) 

Thomas Jefferson's Bachelor Button Cookies (1801)

• 3/4 cup butter, softened
• 1 3/4 cups sugar
• 2 eggs, beaten
• 1 tspn vanilla extract
• 3 cups all-purpose flour
• 2 tspns baking powder
• 1/2 tspn salt
• Maraschino cherry halves, well-drained

 Cream butter and sugar in a large mixing bowl. Add eggs and vanilla, beating well.

Sift together flour, baking powder, and salt in a medium mixing bowl. Add to creamed mixture, Drop dough by teaspoonfuls 3 inches apart onto greased cookie sheets. Press a cherry half in center of each cookie. 

Bake at 375 degrees for 8 to 10 minutes. Remove from cookie sheets, and cool on wire racks. Yield: 4 1/2 dozen

More Presidential Recipes

Thomas Jefferson's Macaroni and Cheese (1802)

Martha Washington's Nutmeg Custard Pie (1770)

(Origin - "The Southern Heritage Cookie Jar Cookbook" by Southern Living, part of Oxmoor House. Inc, 1985.)

Creamed Delmonico Potatoes (1899)

•  6 medium red potatoes
• 1/2 lb sharp Cheddar cheese, grated
• 1 tspn dry mustard
• 1 1/2 tspns salt
• Dash of pepper
• Pinch of nutmeg
• 1 cup heavy cream
•  1 cup milk

Preheat oven to 325 degrees. Boil potatoes in large pot until nearly done. Remove potatoes and let cool. 

Peel and grate potatoes and place in buttered 1 1/2-quart casserole, being careful not to press the potatoes down firmly into dish.  

In a 1-quart saucepan, combine Cheddar cheese, dry mustard, salt, pepper, nutmeg, cream, and milk, stirring over low heat until cheese melts. 

Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. Serves 8. 

More "Lost" Potato Recipes

Potatoes Mozzarella (1980)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Georgia on My Menu" by The Junior League of Cobb-Marietta, Georgia, 1988. Recipe contributed by Susa Struzzieri Burns, and is based on a recipe from the famed Delmonico's restaurant, open in New York City from 1827 to 1923.)  

Southern Corn and Pecan Spoon Bread (1847)

• 
  1 cup stone-ground white cornmeal 
• 1 cup boiling water
• 1 cup buttermilk
• 3 eggs, separated
• 3 tbspns butter, softened
• 1 ear fresh corn, kernels scraped off or grated
• 1 tspn salt
• 2 tspns baking powder
• 1/2 tspn baking soda
• 1/2 cup pecans, ground fine

In a large bowl, soften cornmeal in boiling water. Mix buttermilk with the egg yolks, and add to the cornmeal. Beat in the butter and the grated corn, including its corn milk.

Beat egg whites until stiff but not dry. Mix together the salt, baking powder, and soda, and add to the corn mixture. Mix in the nuts, and finally, fold in the egg whites.

Scoop batter into a well-buttered 1 1/2 or 2-quart dish. Bake at 375 degrees until the top is well browned and a cake tester comes out clean, 50 to 60 minutes. Serves 8. 

More "Lost" Cornmeal Breads

Yankee Farmers' Cornmeal Dumplings (1963)

Southern Cornmeal Dodgers (1987)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. This recipe was adapted by author Betty Fussell from one in "The Carolina Housewife" published in 1847.)

Abraham Lincoln's Egg Corn Bread (1860)

• 
  3/4 cup water
• 1/4 cup coarse cornmeal, preferably stone-ground
• 2 large eggs, separated
• 1 cup milk
• 1 cup regular cornmeal
• 1/2 tspn salt, or less to taste
• 1/4 tspn baking soda
• 1 tbspn butter, melted

In a saucepan, bring the water to a boil. Gradually stir in the coarse cornmeal, and cook over low heat until it thickens, about 10 minutes. Set this cornmeal mush aside until cool, about 20 to 30 minutes.

Preheat the oven to 350 degrees. Generously grease a deep, 9-inch baking dish. 

Transfer the cooled cornmeal mush to a mixing bowl. Combine the egg yolks and milk, and stir into the mush with a whisk or fork until the mixture is smooth. Add the regular cornmeal, salt, baking soda, and melted butter. Mix well. Beat the egg whites until they form soft peaks, and fold into batter. 

Pour batter into prepared baking dish. Bake until the corn bread is firm in the center and starts to pull away from the sides of the pan, about 40 to 50 minutes. Loosen the edges from the pan while still warm. Cool before slicing.

More "Lost" Corn Bread Recipes

Sweet Potato Cornbread (1847)

Classic Skillet Custard Corn Bread (1963)

(Origin - "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey. Published by Smithsonian Books, 2013.) 

Early American Squash Pie (1841)

 "Pare, take out the seeds, and stew the squash till very soft and dry. Strain or rub it through a sieve or collander. 

"Mix this with good milk til it is thick as batter; sweeten it with sugar. Allow three eggs to a quart of milk, beat the eggs well, add them to the squash, and season with:

• rose water
• cinnamon
• nutmeg, or
• whatever spice you like.

Line a pie-plate with crust, fill, and bake about an hour."

More "Lost" Early American Recipes

Acorn Bread (1776)

Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "Early American Cookery - The Good Housekeeper, 1841" by Sarah Josepha Hale, republished in 1996 by Dover Publications. Sarah Josepha Hale, 1788-1879, was an educator, author, and editor of 2 early American journals for women.)

Civil War Meat Loaf (1861)

• 1/2 lb ground ham
• 1/2 lb sausage meat
• Salt and pepper
• 4 tbspns milk
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup water
• 1 tspn dry mustard

Mix ham and sausage meat together and season with salt and pepper. Add the milk, egg, and bread crumbs, and mix thoroughly.

Heat the water, and add the dry mustard; bring to a boil and add to the meat mixture.  Shape the loaf into a shallow baking pan, and bake in a moderate oven, 375 degrees, for about 1 hour. Serves 6 to 8.

More "Lost" Civil War Recipes

Civil War Potato Dumplings (1864)

Civil War Doughnuts (1861)

(Origin - "The Civil War Cookbook" by William C Davis, published by Courage Books, an imprint of Running Press, 1993.) 

Shaker Cider Cake (1880)

• 3 cups sifted flour
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn nutmeg
• 1/2 cup (1 stick) soft butter
• 1-1/2 cups sugar
• 2 eggs, well beaten
• 1/2 cup cider

Sift together the flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as thoroughly as possible (mixture is never really smooth) and beat in the eggs. 

Stir in flour mixture and cider, alternating them, and beginning and ending with flour. Spoon into a greased loaf pan and and bake in preheated 350 degrees oven for about 1 hour or until toothpick inserted in the center comes out dry. To serve, cut in thin slices.

More "Lost" Cakes

Williamsburg Banana Buttermilk Cake (1850)

Upside Down Hershey's Chocolate Cake (1934)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Southern Welsh Rarebit (1867)

"Cut or grate a tumblerful of good cheese. Put it in a chafing dish. Add a piece of butter the size of a hen's egg. Light the lamp to the chafing dish, and put it in the proper place.

"Stir the cheese and butter together until they have melted. Season with salt and pepper. Now stir into the cheese a wineglass of good Madeira wine, and one well beaten egg. Mix these to a smooth paste.

"Remove the lamp and serve. Thin dry toast should be served with the cheese."

More "Lost" Southern Recipes
Old South Vinegar Pie (1940)

South Carolina Pancake Cookies (1950)

(Origin - "Mrs Hill's New Cook Book - Especially Adapted to The Southern States" by Mrs A.P. Hill, Widow of Hon. Edward Y. Hill of Georgia, 1867.) 

Summer Ambrosia (1870)

"Place upon a glass stand dish or deep bowl alternate layers of grated cocoanut; orange, peeled and sliced round; and a pineapple sliced thin.

"Begin with oranges, and use cocoanut last, spreading between each layer granulated sugar. 

"If cocoanut milk is available, sweeten and pour over the fruit. Serve chilled."

("From "Mrs A.P. Hill's New Cook Book" - 1870.) 

More "Lost" Fruit Recipes
Early American Orange Wine (1819)
Pineapple Crisp with Corn Flakes (1974)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Mrs Judson C Clements of Georgia. Congressman Judson Clement served in the House for 5 terms, from 1881 to 1891, and as Commisoner of the U.S. Interstate Commerce Commission from 1892 to 1912.) 

Early American Orange Wine (1819)

"Take the expressed juice of eight Seville oranges; and, having one gallon of water wherein three pounds of sugar have been boiled, boil the water and sugar for twenty minutes. 

"Skim constantly, and when cooled to a proper heat for fermentation, add the juice, and the outer rind of the fruit, shaved off. 

"Put all into a barrel, stir it frequently for two or three days, and then closely bung it for six months before it is bottled."

More "Lost" Beverages
Dandelion Wine (1934)

Cherry Wine (1934)
(Origin - "Early American Beverages" by John Hull Brown. Published by Bonanza Books, 1966.)

White House Pickled Blueberries (1887)

"For blueberry pickles, old jars which have lost their covers, or whose edges have broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept air tight.

"Pick over your berries, using on the sound ones. Fill your jars or wide-mouthed bottles to within an inch of the top. 

"Pour in enough molasses to settle down in all the spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch it progress.

"As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp.' Wild grapes may be pickled in the same manner."

More "Lost" White House Recipes
White House Molasses Cup Cakes (1887)

White House Golden Spice Cake (1887)

Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

Parsnip Cream Fritters (1846)

• 1 lb parsnips
• 2 eggs
• 1/2 cup heavy cream
• 1 tbspn lemon juice
• Rind of 1 lemon
• 4 tbspns of butter, melted
• 1/4 tspn nutmeg
• 1 cup bread crumbs
• Salt and white pepper to taste

Cut off the parsnips' root ends and tops. Boil the parsnips in their skins in salted water until fork tender, anywhere from 10 to 20 minutes. When they are cool, strip off and discard their skins. Cut the parsnips in pieces and puree.

Beat the eggs into the cream, and then beat this mixture into the puree with the lemon juice, lemon rind, half the butter, and the seasonings. Taste for seasoning.

Shape puree into 3-inch cakes and roll in bread crumbs. Heat remaining butter in a skillet, and fry the parsnip cakes, adding more butter if needed. Serves 4.

"If you don't want to bother shaping the puree into fritters, simply pile it into a buttered baking dish and brown it in the oven."

More "Lost" Parsnips Recipes

Parsnips Stewed in Dark Beer (1627)

Parsnips in Candied Orange Sauce (1964)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "Domestic Receipt Book" by Miss Beecher, published in 1846.) 

Williamsburg Carrot Spice Cake (1850)

• 1-1/2 cups vegetable oil
• 2-1/2 cups sugar
• 4 eggs, separated
• 2-1/2 cups sifted flour
• 1-1/2 tspns baking powder
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn nutmeg
• 1 tspn cinnamon
• 1 tspn ground cloves
• 1-3/4 cups raw carrots, grated
• 1 cup pecans, chopped
• Lemon Glaze (see below)

Preheat oven to 350 degrees. Grease and flour a 10-inch tube cake pan.

Mix oil and sugar together. Beat in egg yolks, one at a time. Continue to beat, and add 5 tablespoons of hot water. Sift together flour, baking powder, baking soda, salt, and spices. Add to egg mixture. 

Reserve 1/4 cup grated carrots for garnish, and stir in remaining carrots and pecans. Fold in beaten egg whites.

Pour batter into prepared pan, and bake at 350 degrees for 60 to 70 minutes or until cake tests done. Cool in pan right side up for 15 minutes, then turn out to finishing cooling on cake rack. 

Drizzle Lemon glaze in a circle on top of cake, and sprinkle with reserved grated carrot.

Lemon Glaze

• 3/4 cup confectioner's sugar
• 3 tbspns lemon juice

Mix above ingredients together to make glaze.

More "Lost" Williamsburg Recipes

Williamsburg Sweet Potatoes (1801)

Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Williamsburg Banana Buttermilk Cake (1850)

• 2 cups sifted all-purpose flour
• 1 tspn baking powder
• 1 tspn baking soda
• 3/4 tspn salt
• 1-1/3 cups sugar
• 1/2 cup shortening
• 1/2 cup milk
• 1 cup ripe bananas, mashed
• 1/2 cup buttermilk
• 2 eggs
• 1/2 cup nuts, chopped

Preheat over to 350 degrees. Grease and flour a 10-x-5-x-3 inch pan. 

Sift the dry ingredients into a mixing bowl, and add shortening, milk, mashed bananas, and buttermilk. Beat together for 2 minutes, scraping bowl as needed.

Add eggs, and beat for 1 more minute. Stir in nuts.

Pour into prepared cake pan, and bake for 45 to 50 minutes at 350 degrees, or until cake tests done when pressed lightly in center. Cool in pan 10 minutes before turning out on rack.

More "Lost" Banana Recipes

Banana Chocolate Chip Bundt Cake (1973)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Williamsburg Rum Balls (1850)

• 2 cups vanilla wafer crumbs or similar
• 2 tbspns cocoa
• 1-1/2 cups confectioners sugar
• 1 cup pecans, very finely chopped
• 2 tbspns white corn syrup
• 1/4 cup rum

Mix well vanilla wafer crumbs, cocoa, 1 cup confectioner's sugar, and pecans.

Add white corn syrup and rum, and mix well.  

Shape into 1-inch balls, and roll in remaining confectioner's sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving. 

These cookies keep well for 4 or 5 weeks.

More "Lost" Rum Recipes
Rum Poached Peaches (1792)

Rum Pie with Chocolate (1980)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Pumpkin Candy (1837)

• 1-1/2 lbs uncooked pumpkin meat (from a 3 or 4-lb pumpkin)
• 2 cups sugar
• Thinly pared rind of 3 lemons
• 1 cup fresh lemon juice

Cut pumpkin meat into uniform strips, 4 by 2 inches and 1/4 inch thick. Put the strips in a bowl, and sprinkle with sugar.

Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over all. Let the mixture stand at least 12 hours or overnight. 

Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still firm, about 1 hour. 

Remove strips with a slotted spoon and drain on paper towels. Let them dry for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover them with the syrup and store, refrigerated, where they will keep several weeks.  Makes 3 cups. 

More "Lost" Candy Recipes

Farmer's Apricot Pecan Candy (1970)

Farmhouse Buttered Dates with Cashews (1970)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in 'Directions for Cookery' by Eliza Leslie, 1837. The original recipe was of Native American origin.) 

Deviled Turkey (1890)

"Blend, according to taste, a marinade of cayenne, salt, dry mustard, grated lemon rind, lemon juice, sherry, and Worcestershire sauce. Carve nice slices of cold, cooked turkey, and spread each slice with a light coating of softened butter.

"Arrange in a large, flat baking dish, and cover with marinade. Let stand for about 1 hour. then bake in a preheated 300 degrees oven for 20 minutes or until hot."

More "Lost" Turkey Recipes
Ripe Olive Turkey Stuffing (1938)

Curried Turkey Salad with Cashews (1987)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Fricasseed French Green Beans (1841)

"Boil one quart of green beans until soft. 

"Strain off the water, put them in a sauce-pan with half a pint of sweet cream, a little salt, and grated nutmeg, sprinkle over a little flour, and let them stew for ten minutes."

More "Lost" Historic Recipes
Civil War Vegetable Soup with Ham (1861)

Abraham Lincoln's Tennessee Cake with Cider Sauce (1835)

(Origin - "Early American Cookery - The Good Housekeeper" by Sarah Josepha Hale, 1841. The author was editor of the famed 19th-century publication, Godey's Lady's Book, Republished by Dover Publications in 1996.)

White House Baked Sweet Corn Pudding (1887)

"This is a Virginia dish. Scrape the substance out of twelve ears of tender, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater).

"Add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three-quarters of an hour."

More "Lost" Corn Recipes
Mennonite Corn Pie with Bacon (1950)

Corn Buttermilk Bread Sticks (1950)

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)