Hocking County Ohio

Old Time Recipes

I've added this page just because I found some of the old recipes so interesting and funny.  I can remember going with my grandmother to pick "greens."  She would cook them up on the stove and eat them with a little vinegar.  Some of these recipes were taken from her little handwritten book that she kept for many years.  The book contained her family's recipes, various tips on house cleaning, and "cures" for several common ailments.  She would have loved this page.


Cat Head Biscuits

2 Cups flour  *  2tsp. baking powder   *  1/4 tsp. baking soda   *  1 Cup buttermilk  *  1 tsp. salt   *  2 T shortening

Sift dry ingredients together and blend with lard or shortening.  Add buttermilk, about 1 cup, to make soft dough.  Instead of rolling out the dough, keep it in a big loaf.  For each biscuit, pinch off a piece of dough about the size of a big lemon and pat it out with your hands.  Place on baking sheet and bake in 350 degree oven for about 10 to 12 minutes or until brown.  Each biscuit will rise up and turn out about the size of a cats head.


Sawmill Gravy

To make sawmill gravy use the bacon drippings or fried ham grease left in the skillet after frying the meat and taking it out.  Add flour to the hot grease and let it brown slightly.  Thin the mixture a little with water then add milk and salt and pepper.  Stir and cook until fairly thick .


Fried Green Tomatoes

Fry up six or seven slices of salt-pork or bacon and set in warm place.  Slice tomatoes 1/2 inch thick, then roll in flour seasoned with salt and pepper - then fry floured tomato slices in the meat grease until brown on both sides.  Remove tomatoes to hot platter and put in warm place.  Pour off all except 2 Tbs. of drippings and thicken with flour, add milk and boil into gravy.  Top the fried tomatoes with the slices of salt-pork and then pour the gravy over top.  Some folks use ripe or almost ripe tomatoes but we like the green ones best.


Hog Jowl and Turnip Greens

Wash (cured) jowl, put into boiling water, cover and cook 45 minutes or until jowl is almost done.  Add well washed and drained young turnip greens.  Cook gently for another hour or until done.  Serve jowl in the center of a platter with greens around it.  Garnish with poached eggs.  Pour potlikker (juice) into separate dish to be use for dunking corn bread.  Salt to taste .


Busted Down Sausage and Gravy

Fry country sausage patties until well browned and done.  Remove from skillet and keep warm.  Pour off all sausage fat except 2 or 3 tablespoonful.  Add 2 tablespoons of flour to fat in the skillet and blend.  Add milk slowly and let come to a boil stirring all the time.  Simmer for 2 or 3 minutes.  Crumble cooked sausage patties into the gravy and pour on hot biscuits.


Hopping John

Wash 2 cups of black-eyed peas and soak overnight.  Drain.  Add 1/4 pound of salt pork.  Cover with water and cook until peas are firm, tender but not mushy (about 30 minutes).  Only a small amount of liquid should remain.  Cook 1 and 1/2 cups of rice.  Mix the cooked peas and rice together.  Add salt, pepper and butter to taste.  Simmer a few minutes and serve hot with corn bread.  In some homes, Hoppin John is traditionally served on New Year's Day instead of hog jowl and peas to insure good luck for the year.  You can use a small smoked ham hock instead of salt pork.


Grandma's Wilted Dandelion Greens

Pick a pan full of small spring dandelion leaves (no buds), wash and drain.  Take 1/2 pound sliced bacon and cut into 1 inch pieces and fry crisp.  Now, to the bacon and drippings add 1/2 cup vinegar, 1/2 cup water and 1/2 teaspoon brown sugar.  Heat contents of skillet to a near boil and immediately pour onto greens.   Allow hot skillet to cover greens a few minutes to steam.  


Vinegar Pie

1 Cup sugar * 2 tbsps flour * 1/2 tsp lemon extract * 2 eggs * 1 cup water  * chopped nuts     2 and 1/2 tbsps. vinegar   *  2 tbsps butter

Combine sugar, eggs, vinegar, flour and water and cook until thick and smooth, stirring constantly.  While hot, stir in butter and lemon extract.  Pour into a baked pie shell.  Sprinkle chopped nuts over top.  Cool before serving.


Curds and Cream

Set sour or raw milk in a crock or bowl until it becomes clabber.  Pour slowly into a curd press until press is full.  Place press in pan and let drain overnight.  Turn onto a flat dish, grate nutmeg freely over the top and serve with heavy sweet cream, more grated nutmeg and sugar.  Honey may be used in place of sugar.  A colander lined with a double thickness of cheesecloth may be used in place of the curd press.


Oat-Meal Flummery

Peterson's Magazine

Philadelphia, Pennsylvania

April, 1859

Take a pint of bruised groats, and put three pints of water to them, early in the morning, and let it stand till noon; then add the same quantity of water as before, stir it well, and let it stand till four o'clock.; then run it through  a sieve; boil it; keep stirring it all the while, and put in a spoonful of water now and then as it boils. When it begins to thicken, drop a little on a plate; when it leaves the plate it is complete. Put it in glasses, and when cold turn it out


Rabbit Soup

Peterson's Magazine

Philadelphia, Pennsylvania

September, 1867

Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter till about half done, with four or five onions, and a middling-size head of celery cut small; add to this three quarts of cold water, one pound of split peas, some pepper and salt; let it stew gently for four or five hours, then strain and serve it.


Pickled Beefsteak

The Gainesville Reporter

Gainesville, Alabama

March 17, 1881

Lay a steak in a pudding dish with slices of onion, a few cloves, whole pepper, salt, a bay leaf, a sprig of thyme, one of marjoram and some parsley; add oil and tarragon vinegar in equal parts, just to come up to the steak, and let it steep in this for about twelve hours, turning it occasionally; then either broil or fry it in butter and srve with mashed potatoes. It may also be fried in butter and then stewed with a little common stock and served with piquant sauce.


Pumpkin Pudding

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

Add together three pints of pumpkin, well stewed and squeezed, one quarter of a pound of butter, eight eggs, well beaten, half a pint of cream and half a pint of milk, one glass of brandy, one glass of wine, cinnamon, and nutmeg, and sugar to your taste. Bake the whole three quarters of an hour.



The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until tender. Drain and add to an equal quantity of hot boiled corn cut from cob. Season with salt, pepper, and butter. Reheat before serving.


Stewed Duck

The Prairie Farmer

Chicago, Illinois

November 9, 1878

Cut the duck in pieces and brown it slightly in a little butter and salt pork drippings, then add a teaspoonful of chopped onion, a clove, a stalk of celery, one of parsley and a sage leaf. Cover with cold water and stew slowly for two hours, seasoning when half done with salt and pepper. Keep the saucepan closely covered and add a little boiling water if necessary. When done put the pieces of duck on a warm platter; mix a teaspoonful of butter with as much flour and add it to the gravy; stir until it thickens; season with lemon juice and strain it over the duck, Garnish the edge of the platter with little triangles of buttered toast and serve with currant jelly.


Preserving Eggs  

New-York Weekly Tribune

April 30, 1879

Preserving Eggs - "The following method for preserving eggs has been used with success, and eggs thus packed have been taken out good at the end of two years. Take air-slaked lime, and mix water with it till it is of the consistency of Indian pudding to the stirabout. Put a layer of this in the bottom of a tight vessel, and set the eggs up, small end down far, enough apart that each egg may be encased in the lime." Or, "Make the water strong enough with lime to bear the eggs, and to each four gallons of water put in one pound of bicarbonate of soda, stir up well and keep the eggs covered with boards and weight." [G. F. W. , Rouseville, Penn.]


Dandelion Wine

from the booklet,

Fleischmann's Recipes


Pour one gallon of boiling water over three quarts of dandelion flowers. Lets stand twenty-four hours. Strain and add five pounds of light brown sugar, juice and rind of two lemons, juice and rind of two oranges. Let boil ten minutes and strain. When cold, add half a cake of FLEISCHMANN'S YEAST. Put in crock and let stand until it commences to work. Then bottle and put corks in loose to let it work. In each bottle put one raisin, after it stops working. Cork tight.


Green Tomato Preserves  

The Daily American

Nashville, Davidson County, Tennessee

November 16, 1883

Green tomato preserves are in high favor in certain localities, and are entirely unknown in others. Here is a reliable recipe for making them: Take one peck of hard and unripe tomatoes, scald them by pouring boiling water over them, remove the skin and cut them into thin slices; slice also 6 lemons, the skin of the lemon is to be left upon them, but the bitter seeds must be removed; scatter six pounds of brown sugar over the tomatoes and one heaping tablespoonful of ginger; put into a large kettle and let them boil slowly until they are tender; skim them thoroughly; can just as you do any other preserves.


 Do you have a unique, old-time recipe you'd like to share?

Transcribed by Sandra Cummins


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