Dried Bean Soup
Take the small beans, hull them, and parboil them in clear water till they begin to swell. Then rinse them in clean water, and boil them to very tender, with a piece of salt pork, then take out the pork and mash the beans to a pulp, season lightly with pepper; mix it with an equal amount of boiled rice, which has also been mashed fine; make it into small balls or cakes; put over the yolk of egg, slightly beaten, dust them with flour, and spread them onto a cloth to dry a little. Having seasoned the liquor with salt and pepper, put in the cakes or balls. Serve immediately, or they will dissolve, and make the soup too thick. This is a plain, inexpensive soup, but a very good one.
Stewed Egg Plant
Purple are better than white. Put them whole into a pot with plenty of water; let them simmer till quite tender. Take them out, drain, peel and mash them until smooth in a deep dish. Mix them with grated breadcrumbs, powdered sweet marjoram, a large piece of butter, and a few pounded cloves. Grate a layer of breadcrumbs over the top, put in an oven and brown; send to the table on the same dish.
Jowl and Greens (cabbage)
Put one and a half pounds of meat or a good-sized jowl in three quarts of water. When it begins to boil skim carefully; in two hours add the greens; a pinch of soda, add a tablespoonful of salt. When done skin the jowl, remove to a dish, pile the greens around it, and garnish with slices of boiled eggs.
Potato Pone
Grate two pounds of potatoes, add four ounces of sugar, and the same of butter, one teaspoon of salt and one of pepper, mix well together, butter a baking dish, and bake brown.
To Pickle Purslane
Put your Purslane into as much Wine as Water, with a little salt; then boil it, put it into a pot, and put as much white-wine Vinegar, as will cover it; if you please, you may add Sugar to your White-wine.
Recipes from Heirloom Gardening: A Master Gardeners Guide by William Woys Weaver
Take the small beans, hull them, and parboil them in clear water till they begin to swell. Then rinse them in clean water, and boil them to very tender, with a piece of salt pork, then take out the pork and mash the beans to a pulp, season lightly with pepper; mix it with an equal amount of boiled rice, which has also been mashed fine; make it into small balls or cakes; put over the yolk of egg, slightly beaten, dust them with flour, and spread them onto a cloth to dry a little. Having seasoned the liquor with salt and pepper, put in the cakes or balls. Serve immediately, or they will dissolve, and make the soup too thick. This is a plain, inexpensive soup, but a very good one.
Stewed Egg Plant
Purple are better than white. Put them whole into a pot with plenty of water; let them simmer till quite tender. Take them out, drain, peel and mash them until smooth in a deep dish. Mix them with grated breadcrumbs, powdered sweet marjoram, a large piece of butter, and a few pounded cloves. Grate a layer of breadcrumbs over the top, put in an oven and brown; send to the table on the same dish.
Jowl and Greens (cabbage)
Put one and a half pounds of meat or a good-sized jowl in three quarts of water. When it begins to boil skim carefully; in two hours add the greens; a pinch of soda, add a tablespoonful of salt. When done skin the jowl, remove to a dish, pile the greens around it, and garnish with slices of boiled eggs.
Potato Pone
Grate two pounds of potatoes, add four ounces of sugar, and the same of butter, one teaspoon of salt and one of pepper, mix well together, butter a baking dish, and bake brown.
To Pickle Purslane
Put your Purslane into as much Wine as Water, with a little salt; then boil it, put it into a pot, and put as much white-wine Vinegar, as will cover it; if you please, you may add Sugar to your White-wine.
Recipes from Heirloom Gardening: A Master Gardeners Guide by William Woys Weaver
