Toasted Cheese

Grate three ounces of fat cheese, mix it with the yolks of two-eggs, four ounces of grated bread and three ounces of butter; beat the whole well in a mortar with a dessert spoonful of mustard and a little salt and pepper. Toast some bread, cut it into proper pieces; lay the paste, as above, thick upon them, put them into a Dutch oven covered with a dish till hot through, remove the dish and let the cheese brown a little. Serve as hot as possible.

(A Lady), Domestic Cookery, 1830

Mulled Cider

Place in a heavy cooking dish 1 ½ quarts hard cider into which are mixed 1/3 Add to this ½ cup rum. Heat but do not boil. Heat a poker or mulling iron, so that it is cherry red and quench it in the cider as it is simmering. Do this once more immediately before serving.
1 gallon cider*
1 cup sugar
9 whole cloves
9 whole allspice
2 whole cinnamon sticks – 6”
 ½ teaspoon allspice, and 2 sticks of cinnamon. 

Pork Roast

Fresh pork should be cooked more than any other meat. A thick shoulder piece should be roasted full two hours and a half; and other pieces less in proportion.
Loin rib or shoulder of pork
1 cup of flour
1 tsp. salt
1 tsp. sage
½ tsp. Pepper
1 cup water

The American Frugal Housewife, 1833

Potatoes

Potatoes, when roasted, should be very carefully washed and rinsed, and then roasted in a Dutch oven, or stove oven. Notice, lest they be put in too soon, and thus made watery by cooking to long.

 Catherine E. Beecher, Miss Beecher’s Domestic Receipt-Book, 1846

Squashes

Green squashes that are turning yellow, and stripped squashes, are more uniformly sweet and mealy than any other kind.

 Lydia Maria Child, The American Frugal Housewife, 1833

Roasted Coffee

For a two-quart coffee-pot put in a tea-cup of ground coffee, a small piece of fish-skin; fill the coffee-pot nearly full of boiling water, boil it from three quarters to one hour, then fill it up, and let it settle ten minutes.

 Mrs. E. A. Howland, The New England Economical Housekeeper, 1845

Sausages

Take one-third fat and two-thirds lean pork and chop them, and then to every twelve pounds of meat, add twelve large even spoonfuls of pounded salt, nine of sifted sage, and six of sifted black pepper. Some like a little summer savory. Keep them in a cool and dry place.

 Catherine E. Beecher, Miss Beecher’s Domestic Receipt-Book, 1846

To prepare Cases for Sausages

Empty the cases, taking care not to tear them. Wash them thoroughly, and cut into lengths of two yards each. Then take a candle rod, and fastening one end of a case to the top of it, turn the case inside outward. When all are turned, wash very thoroughly and scrape them. Throw them into salt and water to soak till used.
1 lb. Salted casings
1 lb. Lean ground or finely chopped pork
3 tsp. Powdered sage
1 ½ tsp. Salt
1 tsp. Pepper 

Washington Cake

Beat six eggs very light; one pound of butter; a pound of sugar. Beat separately and then mix together. Add one pound and a half of flour; a pint of rich milk or cream a little sour; a glass of wine; a powdered nutmeg; a spoonful of cinnamon; and lastly, a small teaspoonful of saleratus. Bake in tins or small pans in a brisk oven, and if wrapped in a thick cloth will keep soft for a week.

 ¾ cup butter
1 cup sugar
3 eggs
¼ cup of wine
2 ½ - 3 cups flour, measured after sifting
1 tsp baking soda
2 tsp. Nutmeg
1 ½ tsp. Cinnamon
½ pt heavy cream 

New Hampshire Newspaper, 1843

Marlborough Pudding

Grate the apples after paring and coring them. Stir together the butter and sugar as for cake. Then add the other ingredients, and bake in a rich paste. Some persons grate in crackers, and add rose water and nutmeg. It is much better to grate than to stew the apples, for this and all pies.

 The grated peel of one lemon and half the juice.
Six tart apples
Six ounces of sifted sugar
Six ounces of butter, or a pint of thick cream
Six eggs

Catherine E. Beecher, Miss Beecher’s Domestic Receipt-Book, 1846

Wafers

Two tablespoonfuls of rolled white sugar
Two tablespoonfuls of butter
One coffee-cup of flour, and essence of lemon, or rose water to flavor
Add milk enough for a thick batter, bake in wafer irons, buttered, and then strew on white sugar

 Catherine E. Beecher, Miss Beecher’s Domestic Receipt-Book, 1846

Gingerbread

 A very good way to make molasses gingerbread is to rub four pounds and a half of flour with half a pound of lard and half a pound of butter; a pint of molasses, a gill of milk, tea-cup of ginger, a tea-spoonful of dissolved pearlash stirred together.
All mixed, baked in shallow pans twenty or thirty minutes. 

The American Frugal Housewife, Dedicated To Those \ Who Are Not Ashamed Of Economy. By Mrs. Child, 1833