Recipes

Sample Recipes

The 787 recipes in The Old Bride’s Guide include modern and heirloom recipes and variations, from Robert E. Lee Cake and Apple Stack Cake, to pickled okra and She-Crab Soup. Triplette focuses on traditional cooking techniques as well as trends in modern cooking, such as slow cookers, Dutch oven cooking, and healthy ingredient substitutions for traditional Southern recipes.

 

NASTURTIUM SALAD from Ruby White Thurmond

Grandmother always grew nasturtiums among her other flowers in the vegetable garden. Church ladies in her day grew flowers to use for Sunday altar arrangements. They also looked good in the landscape. Some, like nasturtiums, were edible, and others, such as marigolds, kept away undesirable insects.

4 c fresh nasturtium leaves
1/8 to 1/4 c chopped olives
2 hardboiled eggs
2 small gherkin pickles
Fresh nasturtium blossoms
Salt and pepper to taste
Boiled mayonnaise dressing (see recipe below) 

Pick the leaves and blossoms just prior to preparation for serving. Rinse gently. Crisp in cold water a few minutes. Shake dry. Place into salad bowl. Chop the eggs and gherkins, toss with leaves. Serve on salad plates. Sprinkle with olives and top with a dollop of dressing. Garnish each plate with gently rinsed blossoms, which also are edible. YIELD: 4 servings.

BOILED MAYONNAISE DRESSING

2 T plain flour
2 T oil
1/8 c white distilled vinegar
1/8 c lemon juice
1 c boiling water
2 egg yolks, well beaten in a separate bowl
1/2 tsp dry mustard
1/2 tsp salt
Dash of cayenne pepper
1 c of vegetable oil
Flavoring such as ketchup, chili sauce, whipped cream

Mix first 4 ingredients in double boiler over boiling water. Add boiling water to mixture; boil for 5 minutes, stirring constantly. Pour at once over the well beaten yolks, whisking all the time. Stir in seasonings; cool. When cooled, but not cold, beat in oil. Before serving, add ketchup, chili sauce, or whipped cream for desired dressing flavor. Eggs won’t curdle due to vinegar.

 

MOM’S LEMON SQUARES from Mary Elizabeth Daltroff

Mom’s lemon squares combine the “bite” of a whole grated lemon (deseeded) with eggs and a butter-laden crust. Once you’ve tasted this little bit of Heaven, you’ll never look at a store-bought mix again. KEEP REFRIGERATED in a tightly sealed container… if any are left over.

 

1/2 c butter
1 c all-purpose flour
3/4 c confectioners sugar
1 lemon
2 eggs
1 c sugar
2 T all-purpose flour
1/2 tsp baking powder
2 T lemon juice
1 c confectioners sugar
2 T lemon juice

Mix butter, 1 cup flour, and 3/4-cup confectioners sugar. Spread into 8-inch-square baking pan and bake at 350ºF in preheated oven for 15 minutes. Grate 1 lemon and mix with 2 eggs, 1 cup sugar, 2 T flour, and 1/2 tsp baking powder. Pour over baked mixture. Bake 25 minutes at 350ºF. Mix confectioners sugar and 2 T lemon juice and spread over top while still hot. Cool on a rack. Cut into squares.

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