Recipes and Stories

8 October 2012: Mushroom Soup

October 9, 2012

Tags: Mushrooms, Mushroom Soup, Sarah Rutledge, German Cooking, Early American Cooking, Historical Southern Cooking, Soup

Thick, rich Mushroom Soup made with both fresh and dried mushrooms and broth, cream is only added as a garnish at the end
After my recent newspaper story on fall mushrooms, several correspondents asked about a good recipe for mushroom soup, since one wasn't included in the story. I went looking to see what might turn up in some the early American cookbooks in my collection, and to my surprise, found only this simple recipe in The Carolina Housewife: (more…)

2 April 2012: Poke Sallet

April 2, 2012

Tags: Poke Sallet, Pokeweed, Poke, Historical Southern Cooking, Historical Cooking, Lettice Bryan, Emma Holmes, Early American Cooking, Spring Cooking, Spring Greens

Poke Sallet sauteed with Spring Onions and Bacon Lardons, served here as Mrs. Bryan would have done, with poached eggs
Under the deep-green shade of the old camellias in my back yard, one of the quiet miracles of spring is unfolding: a thick, luxurious stand of new-green poke shoots. This lovely wild green, once a defining element of spring’s table for country folk all across the South, is a real piece of Southern lore, and has been turned by popular culture into an object of derision, a symbol of ignorance and raw poverty.

It is none of those things to me. (more…)