Historic Recipes - 05
8 ancho chiles dried
8 guajillo chiles dried
1 tablespoon pepper seeds
6 each cloves
1/2 teaspoon whole black peppercorn
1/4 teaspoon coriander seeds
1/4 teaspoon anise seeds
1/2 cup sesame seeds
3/4 inch Mexican cinnamon stick
1/2 cup raisins
1/2 cup almonds
2 each corn tortillas
3 each roasted tomatoes
3 each garlic cloves roasted
1/2 small onion
1 each tablet of Mexican chocolate
1/2 cup lard or oil
Salt to taste
4 cups chicken broth
1/4 cup sugar
Recipe from Gonzo who believes that people like their recipes written differently so he provided a list of ingredients rather than recipes.
Maple Panoche
1 pound maple sugar
1 cup milk
1/2 pint pecan meats
To make maple panoche, which is a very delicious Christmas sweet, grate one pound of maple sugar; add one cupful of milk; stir over the fire until the sugar is dissolved and then boil until syrup forms a soft ball when dropped in cold water. Take from the fire; stir for a moment until it begins to thicken; then add hastily half a pint of pecan meats and turn the mixture into a square greased pan. When partly cold mark into small squares with a greased knife.
Hutchinson News
December 21, 1909
Plum Pudding
1 1/2 cup stale bread crumbs
1/2 cup scalded milk
1/4 cup brown sugar
2 eggs
1/2 cup raisins seeded and chopped
1/2 cup currants
1/4 cup finely cut citron
1/2 cup suet
1/2 orange
2 tablespoons orange juice and grated rind
1/2 cup chopped nuts: English walnuts, hickory, or pecans
1/4 cup grated nutmeg
1/2 cup each cinnamon, cloves, and allspice
3/4 cup teaspoon salt
Soak bread crumb in milk and let stand until cool. Add sugar, yolk of eggs well beaten and fruit well floured. Chop suet very fine and work with hands until soft and creamy. Combine mixtures, add oranges juice and grated rind, nuts and spices. Add whites of eggs beaten stiff. Turn into a buttered mold and steam 4 hours. Serve with lemon sauce or hard sauce and a lemon-cornstarch sauce. This recipe will make enough pudding to serve 6 persons.
Lemon Sauce
5 tablespoons butter
1 cup powdered sugar
3 tablespoons lemon juice
1 tablespoon grated rind
2 eggs
1 to 3 cups milk
Cream butter and sugar, add grated rind of lemon and juice drop by drop, beating constantly. Add well beaten yolks of eggs and milk. Cook over hot water until the mixture coats the spoon. Pour onto the whites of the eggs beaten till stiff and dry. A little vanilla may be added when the custard is poured over the whites.
Wichita Beacon
December 19, 1920
Apple Snow
6 apples
1 cup sugar
2 egg whites
1 teaspoon vanilla
Make an apple sauce of six apples, one cup of sugar and put through colander. When cold, mix in the whites of two eggs, beaten stiff. Flavor with one teaspoonful of vanilla. Set on ice until chilled, and serve cold.
Lawrence Daily Journal-World
November 24, 1915
Peppermint Drops
1 cup sugar
Pinch cream of tartar
1 teaspoon Baker’s essence of peppermint
Moisten the sugar with boiling water, and then boil five minutes. Take from the fire and add cream of tartar; mix well and add essence of peppermint. Beat briskly until the mixture whitens, then drop quickly on white paper. If it sugars before it is all dropped add a little water and boil a minute or two.
Kansas Farmer
December 19, 1908
Mapi Nakapa (Pounded meal mush)
Traditional Hidatsa Indian recipe, popularized by others
Put pot of water on fire
Add a section of a string of squash and some beans
Boil well
Remove squash from pot and place into wooden bowl
Chop and mash with a horn spoon
Discard string
Return squash to pot
In the meanwhile corn is parched and buffalo fats roasted.
These ingredients are placed into the corn mortar and pounded together.
Add corn and buffalo mixture to pot and stir.
Eat and enjoy.
Madapo zi Pakici (Lye-made hominy)
Traditional Hidatsa Indian recipe, popularized by others
Using hard/soft yellow and hard/soft white corn
Collect about a quart of ashes (cottonwood or elm)
Place pot of water on fire and bring to boil
Add ashes, stirring constantly
After a bit, remove from fire and allow to steep
When ashes settle, pour lye off into separate vessel
Clean pot thoroughly
Put lye back into pot, place back on fire and add shelled ripe dry corn
Boil until hulls come off corn and kernels appear white
Add a little water and remove from fire
Drain lye and add water, wash corn, twice
Add water, return to fire, add fats, beans, and on occasion, squash.
When the beans and squash are cooked, the meal is ready to eat.
Baked Peach Pudding
Prize Recipe
Fill a pudding dish with nice whole clingstone peaches and pour over them 2 cups water. Cover closely and cook till peaches are tender; then drain off juice. Let stand until cool; add to the juice: 1 pint sweet milk, 3 well-beaten eggs, small cup of flour with 1 teaspoon baking powder; 1 cup sugar, 1 tablespoon melted butter, and a pinch of salt. Beat well, pour over peaches, return to oven and bake until brown. Serve with cream. The peaches must be peeled.
Mrs. L. V. Latham
Macksville, Kansas
Kansas Farmer and Mail and Breeze, Topeka
September 15, 1906
Three-Egg Angel Cake
Mix well and sift together 4 times: 1 cup sugar, 1 1/3 cups flour, 1/2 teaspoon cream of tartar, 3 teaspoons baking powder, and 1/3 teaspoon salt.
Add 2/3 cup scalded milk very slowly, while still hot, beating continually; add 1 teaspoon almond or vanilla extract; mix well and fold in 3 egg whites which have been beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold.
For icing add 1/2 teaspoon butter to 2 tablespoons hot milk and gradually add 1 1/2 cups confectioner’s sugar; add 1/2 teaspoon vanilla and spread.
Agnes Brown
The Western Star, Coldwater
February 24, 1922
German Beef Stew
Cut 2 pounds lean beef in cubes. Brown in drippings with one onion, add 2 cups warm water or stock. Simmer 45 minutes, add 12 small peeled onions. Cook 30 minutes. Add 24 stoned olives. 15 minutes before serving, add 1/2 cup sultans raisins or stoned prunes.
St. Paul Journal, St. Paul
January 4, 1917
Famous Blackberry Jam
Considered a delicacy by housewives generally, blackberry jam is a staple that is served on the tables of 90% of the people of Kansas.
Take 2 gallons of blackberries, carefully pick them over, and thoroughly wash in cold water. Place in a preserving kettle, and pour over one quart of water, and cook until soft, being careful that they do not burn. Stir at intervals with a wooden spoon to break up the fruit. Remove from the fire and press through a wire sieve into a large stone or earthenware jar, avoiding tin. Stir pulp thoroughly. Take one quart and put into kettle, and when it boils, add one quart of granulated sugar, previously heated in the oven.
Bring to a boil and let it cook rapidly for 15 minutes, shaking the kettle from time to time, so it will not stick to the bottom. When it begins to jelly, it is done. This can be tested by slipping a silver spoon into cold water, then take up a little of the boiling jam and drop it slowly in a saucer. It if hardens, it is done. One accustomed to preparing it, generally can tell by the peculiar sound of the bubbles as they break.
Pour into small jars, and, when cold, seal tightly, and place in a dry place. Never try to make more than a quart of the jam at once; it will take no more time to prepare a little at a time, and it will be in every way better. I prepare the fruit one day, and set it away in the cellar, and make the jam the following morning.
Anna Louisa Ingals
(Mrs. John James Ingalls)
Topeka Daily Capital
July 10, 1910
Entry: Historic Recipes - 05
Author: Kansas Historical Society
Author information: The Kansas Historical Society is a state agency charged with actively safeguarding and sharing the state's history.
Date Created: January 2016
Date Modified: August 2018
The author of this article is solely responsible for its content.
