Recipes

 

These are a few authentic recipes enjoyed by the families of Arlington House.

Hoe Cake

       1 cup water-ground meal

            3/4 tsp. salt

            boiling water

            bacon fat

Any cornmeal will do, but water-ground is best. Spread cornmeal in shallow pan and heat in oven to make it crisp. Pour into bowl and add salt and enough boiling water to make a batter that just holds together. Grease an iron skillet or griddle with bacon fat, and heat batter until cooked. (You can grease the blade of a hoe, if you really want authenticity in your hoe cakes).

 

Apple Betty

            3 cups sliced apples

            1 cup soft white bread, broken into small pieces

            3-4 tbsp. butter

            3/4 cup sugar

            1 tsp. grated nutmeg OR 1/4 tsp. powdered cloves

            1/2 cup water

            1/4 tsp. salt

In a buttered pudding dish or deep-pie dish place one layer of sliced apples then a layer of white bread. Sprinkle with sugar and just a little nutmeg. Dab butter all over the layer. Repeat in same order, one layer on top of another, until dish is full. Add salt to water and pour into the dish. Bake 45-50 minutes in 350 degree oven until brown on top. Serves 4.

 

Mint Julep

Mix in a one quart silver shaker and serve in silver goblets. Fill the shaker with cracked ice (not lump or crushed). Add a fifth of good straight bourbon, the juice of one fresh lemon, and enough powdered sugar to taste. Add several sprigs of fresh mint and shake until a napkin sticks to the shaker. Pour into goblets that have been filled with cracked ice. Sprinkle powdered sugar over the top and garnish with a fresh sprig of mint and a slice of fresh lemon.

 

Fried Okra

1 lb. fresh okra

            1/2 cup flour

            1/2 cup cornmeal

            1 tsp. salt

            cooking oil or bacon grease

Cut okra into 1/2 inch pieces. Combine flour, cornmeal, and salt in small bag. Drop cut okra into bag and shake to coat. Pour 1/4 inch oil in large skillet. Fry coated okra without crowding until slightly brown. Drain excess oil by placing cooked okra on paper towels.

 

Southern Spoonbread

            4 cups milk

            1 cup cornmeal

            2 tsp. baking powder

            1 tsp. salt

            2 tbsp. butter or margarine

            4 eggs, well beaten

Mix one cup milk with cornmeal. Scald remaining 3 cups milk in top of double boiler. Add hot milk to cornmeal mixture, then cook in top of double boiler about ten minutes or until mixture is the consistency of thin mush. Add baking powder, salt, and butter. Remove from double boiler and fold beaten eggs into mixture slowly. (Whites and yolks may be beaten separately and folded into a mixture if desired. This produces a lighter bread, more like a souffle). Pour into buttered 1 1/2 quart baking dish. Bake at 400 degrees for 45 minutes. Serve at once from dish in which it is cooked. Serves 4-5.

331 Cotton SW

Birmingham, AL  35211 

205-780-5656

arlingtonantebellumhome@gmail.com

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