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Epicurean Kentuckian/Historian: On Jeff Scott's Apples...and Pie A tale of the purchase of apples at the Farmers Market, 409 Fairground Street of a Tuesday. Of the encounter with a great mentor of the authors. Of the author's hand crank apple peeler. And some great recipes from an mid 1850's Bluegrass Ladies' Household Book Click on headline for complete story By Mike Watson Adair County Historian As an avid reader of Columbia Magazine, I check the headlines often during the day, it is always pleasing to see articles and photos of people, places, and items near and dear to me. My dear, long-suffering wife and I often make the drive to town for the Saturday farmers market. On occasion I get up and out early enough to make a stop on Fairground Street on Tuesday mornings. The photo of my U.S. History teacher, Jeff Scott--I would never say, "My old history teacher!"--, in the Saturday CM edition, preparing to hawk apples was a pleasant reminder of why I love Adair County. Just last Tuesday Mr. Scott and I had a short, but as always, interesting talk at the Farmers Market, and I strode merrily away with a half-bushel of good Antioch apples, the variety of said apples I must admit I cannot now recollect. Later on Saturday, Mrs. Watson, as per earlier instruction, watched over me as I used my ancient apple peeler/corer to prepare about a dozen of Mr. Scott's finest, which were destined for pies. And while she made the pies, I put on a kettle of peelings and remnants to make juice which will eventually be apple jelly. Now I ramble on about all this for a reason, just a few days ago I came across a mid-1850s Bluegrass Ladies' Household Book--which, for the most part, was a book of recipes. Not of the modern variety as we know them, but short, simple paragraphs explaining, in general, how to make many culinary delights; no measurements other than "hands-full" and "a good measure." What follows the the entirety of the information on preparation of apples--sans jelly: "Apple Pie recipe from mid-1850s: Take fine juicy acid apples; pare, core and cut them into small pieces. Have ready a deep dish that has been lined with paste (crust). Fill it with the apples; strewing among them layers of brown sugar, and adding the rind of a lemon pared thin, and also the juice squeezed in, or some essence of lemon. Put on another sheet of paste as a lid; close the edges well, and notch them. Bake the pie in a moderate oven, about three quarters of an hour. Eat it with cream and sugar, or with cold boiled custard.Some of the other recipes included: Stewed Carp, Oyster Pie, Calf's Head Soup, Soused Pig's Ears, Baked Pigeon, Fried Cucumbers, Potato Pudding, Liver Dumplings, Calf's Foot Jelly, etc. - Mike Watson This story was posted on 2013-08-11 08:41:35
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Have comments or corrections for this story? Use our contact form and let us know. (AD) - Many Reunion organizing efforts are also advertised in our REUNIONS category in our CM Classifeds. These are posted at a very low cost. See RATES & TERMS More articles from topic Local History:
Looking for stories of Chance, Harmony School, and Harvey Ridge History: Career Army Man from Adair Co., KY...Henry Moore 2013 Harmony School Reunion at Chance was a great success Query: Wants information on Patriot John Biggs A brief history of the Jeffries Building 1902-1923 Confirmed. Snake handling has never been a very popular activity in this county. Memories of Millerfield Proprietorship, Credit, Sales & Doctoring Country Store History: L.R. Chelf Account Book, 1925-1928-- Query: re: Confederate Soldier Thomas Patterson-Thompson Happenings in the Harrodsfork Community, 90+ Years Ago-- View even more articles in topic Local History |
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