Twelve Years a Slave: Narrative of Solomon Northup, a Citizen of New-York, Kidnapped in Washington City in 1841, and Rescued in 1853, from a Cotton Plantation near the Red River in Louisiana

“The table is spread in the open air, and loaded with varieties of meat and piles of vegetables. Bacon and corn meal at such times are dispensed with. Sometimes the cooking is performed in the kitchen on the plantation, at others in the shade of wide branching trees. In the latter case, a ditch is dug in the ground, and wood laid in and burned until it is filled with glowing coals, over which chickens, ducks, turkeys, pigs, and not unfrequently the entire body of a wild ox, are roasted. They are furnished also with flour, of which biscuits are made, and often with peach and other preserves, with tarts, and every manner and description of pies, except the mince, that being an article of pastry as yet unknown among them. Only the slave who has lived all the years on his scanty allowance of meal and bacon, can appreciate such suppers. White people in great numbers assemble to witness the gastronomical enjoyments.”

Recipe from The Book of Household Management of 1861.

“On my arrival at her place, I found two or three hundred had assembled. The table was prepared in a long building, which she had erected expressly for her slaves to dance in. It was covered with every variety of food the country afforded, and was pronounced by general acclamation to be the rarest of dinners. Roast turkey, pig, chicken, duck, and all kinds of meat, baked, boiled, and broiled, formed a line the whole length of the extended table, while the vacant spaces were filled with tarts, jellies, and frosted cake, and pastry of many kinds. The young mistress walked around the table, smiling and saying a kind word to each one, and seemed to enjoy the scene exceedingly.”

Recipe from The Cooking Manual of Practical Directions for Economica of 1877.

“This done, the labor of the day is not yet ended, by any means. Each one must then attend to his respective chores. One feeds the mules, another the swine--another cuts the wood, and so forth; besides, the packing is all done by candle light. Finally, at a late hour, they reach the quarters, sleepy and overcome with the long day's toil. Then a fire must be kindled in the cabin, the corn ground in the small hand-mill, and supper, and dinner for the next day in the field, prepared. All that is allowed them is corn and bacon, which is given out at the corncrib and smoke-house every Sunday morning. Each one receives, as his weekly, allowance, three and a half pounds of bacon, and corn enough to make a peck of meal. That is all--no tea, coffee, sugar, and with the exception of a very scanty sprinkling now and then, no salt. I can say, from a ten years' residence with Master Epps, that no slave of his is ever likely to suffer from the gout, superinduced by excessive high living. Master Epps' hogs were fed on _shelled_ corn--it was thrown out to his "niggers" in the ear. The former, he thought, would fatten faster by shelling, and soaking it in the water--the latter, perhaps, if treated in the same manner, might grow too fat to labor. Master Epps was a shrewd calculator, and knew how to manage his own animals, drunk or sober.”

Recipe from A Plain Cookery Book for the Working Classes of 1852.

“The mill is an immense brick building, standing on the shore of the bayou. Running out from the building is an open shed, at least an hundred feet in length and forty or fifty feet in width. The boiler in which the steam is generated is situated outside the main building; the machinery and engine rest on a brick pier, fifteen feet above the floor, within the body of the building. The machinery turns two great iron rollers, between two and three feet in diameter and six or eight feet in length. They are elevated above the brick pier, and roll in towards each other. An endless carrier, made of chain and wood, like leathern belts used in small mills, extends from the iron rollers out of the main building and through the entire length of the open shed. The carts in which the cane is brought from the field as fast as it is cut, are unloaded at the sides of the shed. All along the endless carrier are ranged slave children, whose business it is to place the cane upon it, when it is conveyed through the shed into the main building, where it falls between the rollers, is crushed, and drops upon another carrier that conveys it out of the main building in an opposite direction, depositing it in the top of a chimney upon a fire beneath, which consumes it. It is necessary to burn it in this manner, because otherwise it would soon fill the building, and more especially because it would soon sour and engender disease. The juice of the cane falls into a conductor underneath the iron rollers, and is carried into a reservoir. Pipes convey it from thence into five filterers, holding several hogsheads each. These filterers are filled with bone-black, a substance resembling pulverized charcoal. It is made of bones calcinated in close vessels, and is used for the purpose of decolorizing, by filtration, the cane juice before boiling. Through these five filterers it passes in succession, and then runs into a large reservoir underneath the ground floor, from whence it is carried up, by means of a steam pump, into a clarifier made of sheet iron, where it is heated by steam until it boils. From the first clarifier it is carried in pipes to a second and a third, and thence into close iron pans, through which tubes pass, filled with steam. While in a boiling state it flows through three pans in succession, and is then carried in other pipes down to the coolers on the ground floor. Coolers are wooden boxes with sieve bottoms made of the finest wire. As soon as the syrup passes into the coolers, and is met by the air, it grains, and the molasses at once escapes through the sieves into a cistern below. It is then white or loaf sugar of the finest kind--clear, clean, and as white as snow. When cool, it is taken out, packed in hogsheads, and is ready for market. The molasses is then carried from the cistern into the upper story again, and by another process converted into brown sugar.”

Recipe from The Book of Household Management of 1861.