Have you ever noticed that some of
those old family recipes never taste as good as you remember from your
childhood? Those early cooks didn’t
waste a thing as anyone who inherited a recipe for giblet pie will attest. I also
have a recipe that calls for one quart of nice
buttermilk. As soon as I find buttermilk that meets that criteria, I’ll try it.
I
especially like the old-time recipes for sourdough biscuits. Here’s a recipe
from The Oregon Trail Cookbook:
"Mix one-half cup
sourdough starter with one cup milk. Cover and set it in the wagon near the
baby to keep warm ... pinch off pieces of dough the size of the baby's
hand."
Early cooks didn’t have the accurate
measuring devices we have today and had to make do with what was handy—even if
it was the baby.
If
you’re in the mood to drag out an old family recipe this Thanksgiving, here are
some weights and measures used by pioneer cooks that might help:
Tumblerful=Two Cups
Wineglass=1/4 Cup
Pound of eggs=8 to 9 large eggs, 10-12
smaller ones
Butter the size of an egg=1/4 cup
Butter the size of a walnut=2
Tablespoons
Dash=1/8 teaspoon
Pinch=1/8 teaspoon
Dram=3/4 teaspoon
Scruple= (an apothecary weight=1/4
teaspoon
Gill=1/2 Cup
Old-time tablespoon=4 modern teaspoons
Old-time teaspoons=1/4 modern teaspoon
2 Coffee Cups=1 pint
As for the
size of the baby, you’re on your own.
Weights
from Christmas in the Old West by Sam
Travers
Chuck wagon
or trail recipes call for a different type of measurement:
William Henry Jackson [Public domain] |
Li’l bitty-1/4 tsp
Passle-1/2 tsp
Pittance-1/3 tsp
Dib-1/3 tsp
Crumble-1/8 tsp
A Wave at It-1/16 tsp
Heap-Rounded cupful
Whole Heap-2 Rounded cupfuls
Bunch-6 items
If you’re expecting a large crowd
around your Thanksgiving table, you might forget about the turkey and opt for the
following:
2 large size buffalo
Lots of brown gravy
Cut buffalo into bite size pieces.
This may take up to two months.
Put in a very large pot and add enough
gravy to cover the meat.
Add vegetables as desired.
Add vegetables as desired.
Cook stew over a fire for about 4
weeks at 400 degrees. Periodically add water and stir.
However you
measure it, here’s hoping that your
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I love the things you found! Laughed at "it might take two months" to cut up the buffalo for stew. I always say that it's the whole shebang that's my favorite because I don't make that particular menu any other time of year than Thanksgiving. Turkey, stuffing, mashed taters, sweet potatoes sometimes, winter squash, cranberry sauce, boiled onions...it makes for a beautiful plate!!! Happy Thanksgiving to you and yours!
ReplyDeleteHi Connie, that made me laugh, too. Thank God our dinners won't take two month to prepare! Happy Thanksgiving to you, too.
ReplyDelete