Saturday, June 14, 2014


Vintage measurements?  Well, some terms are old and just down right odd when you are searching vintage recipes.  I thought you might enjoy this list from a 1911 cookbook.


Flour is always sifted once before measuring and is laid into the measure lightly with a spoon to just level, without being shaken down; when measured otherwise, results will not be correct.
The measurements of tablespoons and teaspoons in this book are for slightly rounded spoons, as granulated sugar would be when the spoon is shaken sidewise. This seems the natural way of measuring. When level spoons are specified, the spoon is leveled off with a spatula or the straight edge of a knife.
The half-pint cup is the standard measuring cup.
A cupful is all the cup will hold without running over.
A speckequals ¼ saltspn.
1 saltspnequals ¼ teaspn.
2 teaspnsequals 1 dessert spn.
1½ dessert spnequals 1 tablespn.
3 teaspnsequals 1 tablespn.
1 tablespn. sugar or corn starchequals 1½ level tablespn.
3 level tablespns. cracker crumbsequals ¼ cup.
9½ tablespns. granulated sugarequals 1 cup.
15¼ level tablespns. granulated sugarequals 1 cup.
3 tablespns. liquidequals ¼ cup.
4 tablespns. liquidequals ⅓ cup.
4½ level tablespns. butterequals ⅓ cup.
3 rounded tablespns. butterequals ⅓ cup.
12 tablespns. liquidequals 1 cup.
1 wine glassequals ¼ cup.
1 gillequals ½ cup.
1 cupequals ½ pint.
1 tumblerequals ½ pint.
4 gills–2 cupsequals 1 pint.
2 pintsequals 1 quart.
4 quartsequals 1 gallon.
2 cups (1 pint) granulated sugarequals 1 pound.
2½ cups powdered sugarequals 1 pound.
3⅔ cups light or medium brown sugarequals 1 pound
2 cups butterequals 1 pound
4 cups good pastry flourequals 1 pound
3½–3⅞ cups good bread flourequals 1 pound
3½ plus, cups riceequals 1 pound
3 cups seeded raisinsequals 1 pound
3¼ cups currantsequals 1 pound
4 cups desiccated cocoanutequals 1 pound
1 pint milk or waterequals 1 pound
1 rounded tablespn. butterequals 1 ounce
Butter size of a walnutequals 1 ounce
Butter size of an eggequals 2 ounces
2 tablespns. oilequals 1⅛ ounce
1 cup of oilequals 6¾ ounces
2 rounded tablespns. flourequals 1 ounce
1 rounded tablespn. sugarequals 1 ounce
1½ level tablespn. table saltequals 1 ounce
8 eggs in shellequals 1 pound
10 eggs out of shellequals 1 pound
12 ears of cornequals 3 cups grated corn
1 ear of cornequals ¼ cup grated corn
18 roots of oyster plantequals 1¼ qt. sliced
1 bunch of oyster plantequals ⅔ qt. sliced
1 bunch of oyster plantequals 1 pt. after cooking

Saturday, April 19, 2014

Funeral Pie - Being Dead is No Excuse!

Funeral pie is so named because it ended up being made for so many funerals.  This is probably because the ingredients can be found in your kitchen any time of the year and, unlike other pies, it holds up to traveling well.  If you've ever wondered why we start cooking in the South when someone passes away, check out Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral.   Each chapter is filled with southern customs along with some tried and true recipes. 


  • 1 cup seeded raisins, washed
  • 2 cups water
  • 1½ cups sugar
  • 4 tablespoons flour
  • 1 egg, well beaten
  • juice of a lemon
  • 2 teaspoons grated lemon rind
  • pinch of salt
Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie-dough lined pie plate. Cover pie with narrow strips of dough, criss-crossed and bake until browned.

Sunday, April 13, 2014

Black Walnut Pie

Ever tried black walnuts?  Growing up in the hollow, we'd often gather these along with hickory nuts for our winter baking or just for snacks.  They are an acquired taste and much different than plain English walnuts.  This pie is similar to pecan pie recipes and definitely worth a try.


  • 4 eggs
  • 3 tablespoons flour
  • 1½ cups sugar
  • 1 cup black walnuts, chopped
  • 1½ cups water
  • 1¼ cups dark corn syrup
Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts over the crusts and then mix in the filling. The eggs must be well beaten before adding the sugar gradually. Then fold in flour, corn syrup and 1½ cups of water. Bake in very hot oven (450 degrees) for three minutes and then reduce to medium (350 degrees) for 30 or 40 minutes.

Tuesday, January 14, 2014

Blood Hound Cocktail

Sometimes, in the South, we get our corn from a jar.  So, I thought you would enjoy some vintage cocktail recipes.


Fill large Bar glass ½ full Shaved Ice.
Add ½ dozen fresh Strawberries.
1 jigger Gin.
Shake well; strain into Cocktail glass and serve.


Fill large Bar glass ⅔ full Shaved Ice.
1 teaspoonful Gum Syrup.
2 dashes Lemon Juice.
2 dashes Orange Bitters.
1 jigger Whiskey.
Stir; strain into Cocktail glass and serve.


Fill a large Mixing glass with Lump Ice.
2 dashes green Absinthe.
½ pony Italian Vermouth.
1 jigger Sir Robert Burnette's Old Tom Gin.
Stir well and serve in a Cocktail glass.

IRISH ROSE—Country Club Style

Use a tall, thin glass; fill with Cracked Ice.
1 pony imported Grenadine.
1 jigger Old Bushmill Whiskey.
Fill with Seltzer.
Stir well and serve.

MINT JULEP—Kentucky Style

Use a large Silver Mug.
Dissolve one lump of Sugar in one-half pony of Water.
Fill mug with Fine Ice.
Two jiggers of Old Bourbon Whiskey.
Stir well; add one bouquet of Mint and serve.
Be careful and not bruise the Mint.


Use a large Mixing glass; fill with Lump Ice.
⅔ Wineglass Rye Whiskey.
⅔ Wineglass Gordon Gin.
½ Wineglass Imported Grenadine.
Juice ½ Lemon.
Juice ½ Lime.
Shake well; pour into tall, thin glass; add one bottle Imported Club Soda and serve.