Mississippi Crackling Corn Bread (1972)

• 1/4 lb cracklings (about 1 cup)
• 1/3 cup sifted flour
• 1 1/2 cups sifted white corn meal
• 1 tspn baking soda
• 1/2 tspn salt
• 2 eggs
• 1 cup buttermilk
• 2 cups regular milk
• 3 tbspns bacon drippings, lard, or butter

1. Preheat the oven to 350 degrees.

2. Place the cracklings in an overproof skillet and bake about 15 minutes. Drain and reserve the cracklings.

3. Sift the flour, corn meal, baking soda, and salt into a mixing bowl. Beat the eggs until they are foamy and stir into the buttermilk and half the regular milk. Stir this into the corn meal mixture. Stir in the drained cracklings.

4. Place the bacon drippings, lard, or butter in a 9-inch heavy skillet and heat it on top of the stove. The bacon drippings should be quite hot but not brown. Pour the corn bread mixture into the skillet. Very carefully our the remaining cup of milk over the top of the corn bread mixture. Do not stir. Bake 50 minutes.

Yield: 8 servings

(Note -" Cracklings are rendered pork skins and are much richer than the fried pork skins sold commercially, at least outside the South.")

More "Lost" Corn Bread Recipes

Louisiana Corn Meal Rolls (1967)

Abraham Lincoln's Egg Corn Bread (1860)

(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.) 

Curried Pork and Rice Soup (1924)

• 1 lb pork chops or similar, pass through meat chopper
• 2 onions, peeled, chopped fine
• 1/2 cup rice, washed
• 1 tbspn celery, washed, chopped fine
• 6 cups water
• 1 tbspn curry powder
• Seasonings to taste

Put all ingredients in a kettle. Let cook slowly for 35 minutes. 

Then serve. Yield: 4 servings.

More "Lost" Soup Recipes

Classic Cheddar Cheese Soup (1968)

San Francisco Macaroni Soup with Leeks (1910)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.) 

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.) 

Milwaukee Sausage Coffee Cake (1959)

• 1 lb sausage meat, unseasoned (ground pork)
• 1 cup hot coffee
• 1 tspn baking soda (in the hot coffee)
• 3 cups brown sugar
• 3 cups sifted flour
• 1 tspn allspice
• 1 tspn cinnamon
• 1 tspn cloves
• 1 tspn nutmeg
• 1 cup nuts, coarsely chopped
• 1 cup raisins

Combine unseasoned sausage with hot coffee and baking soda. Cream with brown sugar.  

Sift flour with spices, and add to sausage mixture. Mix thoroughly. Add nuts and raisins.

Bake at 350 degrees or until done in 2 8-inch square cake pans, greased and lightly floured.

More "Lost" Coffee Cakes

Classic Buttermilk Crumb Coffee Cake (1923)

Hawaiian Coconut Sour Cream Coffee Cake (1983)

("Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Jolly Kilham Fothergill.)

Buttermilk Sausage Patties (1957)

• 1/2 lb pork sausage
• 2 slices dry bread, crumbled
• 1/2 cup buttermilk
• 1/2 tspn salt
• 1/4 tspn black pepper
• 1/2 tspn sage
• Pinch of thyme, cloves (optional)

Mix all ingredients, and form into patties. Roll in more bread crumbs. 

Fry slowly until done. Don't cook too long, or you'll dry out moisture.  Makes 6 patties.

More "Lost" Pork Recipes
Fried Pork Balls (1935)

Creole Pork Chops (1984)

(Origin - "Sunset Cooking Bold and Fearless" published by Lane Publishing, 1957.)

Creole Pork Chops (1984)

• 8 loin pork chops, 3/4-inch thick
• 1 cup yellow onion, finely chopped
• 1 cup green pepper, finely chopped
• 1 cup celery, finely chopped
• 2 tbspns finely chopped fresh parsley
• 1 28-oz can whole peeled tomatoes, undrained
• 2 garlic cloves, finely chopped
• 3 tbspns, vegetable oil
• 3 tbspns, tomato paste
• 3 cups beef stock
• 1 tspn oregano
• 1 tspn sugar
• 1 tspn pepper
• 1 1/2 tspns salt
• 1 bay leaf

Dry pork chops with towel.  In a Dutch oven, heat oil and, when very hot, brown pork chops for 3 minutes on each side.  Remove chops as they brown and keep warm. Reserve 3 tablespoons of pan drippings and pour off excess.

In drippings, saute onion, pepper, celery and garlic, stirring 5 minutes.  Add tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.   Reduce heat, cover, and simmer 30 minutes, stirring occasionally.  

Return chops to Dutch oven, and cook 30 minutes more, turning chops once.  Trasnfer chops to a large, deep, heated platter.  Pour sauce over chops, sprinkle with parsley, and serve immediately.  Serves 8.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More Louisiana Specialties

New Orleans Sweet Potato Pone (1932)

New Orleans Shrimp Stew (1975)

Creole Chili Con Carne (1932)

New Orleans Eggplant Au Gratin with Bacon (1975)

Fried Pork Balls (1935)

"Chop an equal part of cold boiled potatoes and salt pork.  Cold boiled ham may be used in place of salt pork.

"Mix and season with pepper and wet with eggs.   Roll with flour and fry until brown."

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe was by Viola Patterson of Los Angeles.) 

More Recipes from My Grandmother's Collection

Barbecued Rabbit (1935)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Mahogany Cake with Sour Cream (1936)

Gingered Rabbit Casserole (1938)

Caramel Meringue Pie (1935)