A Taste of History with Joyce White

Kitchen Pepper (for beef)

Mix in the finest powder, one ounce of ginger, of cinnamon, black pepper, nutmeg & Jamaica pepper, half an oz. of each. ten cloves & six ounces of salt.  Keep it in a bottle, it is an agreeable addition to Brown Sauce, or Soups


The Manuscript of Ann Maria Morris, 1824

Baltimore, MD

 

To Make Brisket

 

The night before cooking, rub the brisket with the kitchen pepper. Refrigerate overnight. The next day, preheat the oven to 350 degrees F.  Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour water over it until it reaches half-way up the sides of the meat. Cover tightly and bake for 4 hours or until fork-tender. Replenish water, if necessary. Transfer the brisket to a cutting board and let rest a few minutes.  Cut the meat with a sharp knife against grain, to desired thickness.


 

To Pot Cheshire Cheese

The Art of Cookery, Made Plain and Easy by Hannah Glasse, 1747

 

Take three pounds of Cheshire-Cheese, and put it into a mortar, with half a pound of the best fresh butter you can get, pound them together, and in the beating, add a gill of rich Canary wine, and half an ounce of Mace finely beat, then sifted fine like a fine powder.  When all is extremely well mixed, press it hard down into a Gallipot, cover it with clarified butter, and keep cool.  A slice of this exceeds all the cream-cheese that can be made.

 

Modern Transcription:


pounds Cheshire cheese (you can substitute a mild Cheddar if you cannot find this cheese)

½ cup any sweet white wine

2 sticks unsalted butter, softened

1 Tablespoon ground mace (you can substitute nutmeg for this if you prefer)

 

Follow the directions for mixing in the original receipt.  As we have refrigeration now, there is no need to cover the potted cheese with clarified butter.  This can be refrigerated for about three to five days.

 

 

Ginger Bread

3 lbs. of flour, ¼ lb. butter cut up in the flour, ½ oz. cinnamon, 4 dozen cloves, 18 Doz. allspice, 1 Pint molasses, ½ lb. sugar & 1 oz. ginger.

The Manuscript of Ann Maria Morris, 1824

Baltimore, MD 


Modern Version of Gingerbread

 

Serves 9

 

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

½ teaspoon ground allspice

1/2 teaspoon salt

1 cup hot water

 
Preheat oven to 350 degrees F.  Grease a 9-inch square pan.


In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

 
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and salt. Blend into the creamed mixture. Stir in the hot water.


Pour into the prepared pan.  Bake 1 hour in the preheated oven, until a knife inserted in the center comes out   clean. Allow to cool in pan before serving.

 

Tavern Night Menu and Recipes

Riversdale House Museum,

Riverdale Park, MD

April 12, 2014

Brisket
Rubbed with Kitchen Pepper, Served with Mustard and Rolls

Potted Cheese Served with Crackers

Assorted Pickles

Gingerbread Cake with Whipped Cream