5 meals in this book
“I 'member choppin' cotton on Clabber branch when I wus a little boy before de surrender. When de surrender come I didn't like it. Daddy an' de udders didn't like it, 'cause after de surrender dey had to pay marster fer de meat an' things. Before dat dey didn't have nuthin' to do but work. Dere were eight slaves on de place in slavery time. Clabber branch run into Swift Creek. Lord have mercy, I have caught many a fish on dat branch. I also piled brush in de winter time. Birds went in de brush ter roost. Den we went bird blindin'. We had torches made o' lightwood splinters, and brushes in our han's, we hit de piles o' brush after we got 'round 'em. When de birds come out we would kill 'em. Dere were lots o' birds den. We killed' em at night in the sage fields[5] where broom grass was thick. Dem were de good times. No sich times now. We killed robins, doves, patridges and other kinds o' birds. Dey aint no such gangs o' birds now. We briled 'em over coals o' fire and fried 'em in fryin' pans, and sometimes we had a bird stew, wid all de birds we wanted. De stew wus de bes' o' all. Dere aint no sich stews now. We put flour in de stew. It was made into pastry first, and we called it slick. When we cooked chicken wid it we called it chicken slick.”
Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.
Recipe from The Boston cooking-school cook book of 1896.
“We had all de eats we wanted while de war was shootin' dem guns, kaze Marse George was home an' he kep' de niggers workin'. We had chickens, gooses, meat, peas, flour, meal, potatoes an' things like dat all de time, an' milk an' butter too, but we didn' have no sugar an' coffee. We used groun' pa'ched cawn for coffee an' cane 'lasses for sweetnin'. Dat wuzn' so bad wid a heap of thick cream. Anyhow, we had enough to eat to 'vide wid de neighbors dat didn' have none when surrender come.”
When the cods be but young, string them and pick off the husks; then take two or three handfuls, and put them into a pipkin with half a pound of sweet butter, a quarter of a pint of fair water, gross pepper, salt, mace, and some sallet oyl: stew them till they be very tender, and strain to them three or four yolks of eggs, with six spoonfuls of sack.
Recipe from The accomplisht cook of 1660.
“Our marster would not sell his slaves. He give dem to his children when they married off do'. I swept yards, churned, fed the chickens. In de ebening I would go with my missus a fishin'. We eat collards, peas, corn bread, milk, and rice. We got biskit and butter twice a week. I thought dat de best things I ever et wuz butter spread on biskit. We had a corn mill and a flour mill on the plantation. There wuz about 24 slaves on de place. Dey had brandy made on de plantation, and de marster gib all his slaves some for dere own uses.”
cakes; if at all damp, the preparation is sure to be heavy. Before mixing it with the other ingredients, it is a good plan to place it for an hour or two before the fire, until it feels warm and dry. 1691. Yeast from home-brewed beer is generally preferred to any other: it is very bitter, and, on that account, should be well washed, and put away until the thick mass settles. If it still continues bitter, the process should be repeated; and, before being used, all the water floating at the top must be poured off. German yeast is now very much used, and should be moistened, and thoroughly mixed with the milk or water with which the bread is to be made. 1692. The following observations are extracted from a valuable work on Bread-making, [Footnote: "The English Bread-Book." By Eliza Acton. London: Longman.] and will be found very useful to our readers:-- 1693.
Recipe from The Book of Household Management of 1861.
“My name is Robert Hinton. I ain't able to work, ain't been able to do any work in five years. My wife, Mary Hinton, supports me by workin' with the WPA. She was cut off las' May. Since she has had no job, we have to live on what she makes with what little washin' she gets from de white folks; an' a little help from charity; dis ain't much. Dey give you for one week, one half peck meal, one pound meat, one pound powdered milk, one half pound o' coffee. Dis is what we git for one week.”
Boil a dessert spoonful of ground coffee, in nearly a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it. Let it boil a few minutes, and set it on the side of the fire to grow fine. This is a very fine breakfast. It should be sweetened with real Lisbon sugar of a good quality.
Recipe from New system of domestic cookery, formed upon principles o of 1806.
“De Yankees wuzn' so bad. De mos' dey wanted was sumpin' to eat. Dey was all de time hungry, de fus' thing dey ax for when dey came was sumpin' to put in dey stomach. An' chicken! I ain' never seed even a preacher eat chicken like dem Yankees. I believes to my soul dey ain' never seed no chicken 'twell dey come down here. An' hot biscuit too. I seed a passel of dem eat up a whole sack of flour one night for supper. Georgianna sif' flour 'twell she look white an' dusty as a miller. Dem sojers didn' turn down no ham neither. Dat de onlies' thing dey took from Marse George. Dey went in de smoke house an' toted off de hams an' shoulders. Marse George say he come off mighty light if dat all dey want, 'sides he got plenty of shoats anyhow.”
Mince some cold roast chicken, and a like quantity of cold boiled ham. Put the mixture into a saucepan, with enough gravy—chicken or veal—to make a soft paste. If you have no gravy, use a little hot water, a few spoonfuls of cream, and a fair lump of butter. Season with pepper to your taste. Stir while it heats almost to boiling, working it very smooth. In about five minutes after it begins to smoke, take from the fire and spread in a dish to cool. With a good-sized cake-cutter, or a plain thin-edged tumbler, cut some rounds of cold bread, and butter one side of each. Sprinkle the buttered sides with grated cheese, and, when the chicken is cold, put a layer between these. These sandwiches are simple and very good.
Recipe from Common Sense in the Household of 1871.
Sources: Every passage above is quoted verbatim from Slave Narratives, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — forest cloth, sheaf stamp.