Recipes and Stories

3 December 2015: Ambrosia

December 3, 2015

Tags: Ambrosia, Classic Southern Cooking, Essentials of Southern Cooking, Annabella Hill, Mrs. Hill's New Cook Book

Classic Ambrosia the way Mrs. Hill (and God) meant it to be.
799. Ambrosia—Is made by placing upon a glass stand or other deep vessel, alternate layers of grated cocoanut, oranges peeled and sliced round, and a pineapple sliced thin. Begin with the oranges, and use cocoanut last, spreading between each layer sifted loaf sugar. Sweeten the cocoanut milk, and pour over.

—Annabella Hill, Mrs. Hill’s New Cook Book, 1867.

Ambrosia was the legendary food of the gods, and it’s an especially appropriate epithet for this luscious fruit salad. When well made, it is indeed heavenly. A traditional Christmas dish all over the South at least since the days of Sarah Rutledge’s The Carolina Housewife (1847) (more…)

25 August 2012: Annabella Hill’s Grilled Pork Tenderloin Medallions

August 25, 2012

Tags: Annabella Hill, Mrs. Hill's New Cook Book, Historical Cooking, Historical Southern Cooking, Classical Southern Cooking

Mrs. Hill's Grilled Pork Tenderloins with Sage Butter, 1867
25 August 2012: Annabella Hill’s Grilled Pork Tenderloin Medallions

While working on a story for a Labor Day backyard party, I kept coming across articles that were reaching (or should we say, stretching) for something new and different—and with very little real success. What they generally ended up with was the same old things with a different sauce slathered onto it.
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