Vintage Recipes


 

Here’s a collection of some of our favorite Körner family or Victorian recipes.  Please note, these have not all been tested in a modern kitchen; you made need to look up modern equivalents.  Many of these recipes are from the “Körner’s Folly Cookbook” by Beth Tartan written in 1977.  The “Körner’s Folly Cookbook” provides an unusual blend of Körner’s Folly history, local Kernersville history, and historical recipes. The author, Beth Tartan, was the food editor at the Winston-Salem Journal for many years and wrote many cookbooks that focused on local North Carolina recipes.  It is available for purchase in our gift shop.  Interested in a copy, have questions, or suggestions? Please contact 336-996-7922 or info@kornersfolly.org

If you make any of these recipes, please connect with us online by sharing a photo and tagging @kornersfolly with #cookingwiththekorners


Aunt Dealy’s Corn Cakes

2 C corn meal

½ teaspoon baking soda

½ teaspoon salt

1 ½ C buttermilk, more or less

Combine all ingredients in a bowl.  Form stiff batter into small round balls and flatten into cakes about ½ inch thick.  Grease cast iron skillet with bacon grease or lard; Heat pan over medium-high heat.  When the cakes are brown, flip.  They should rise and be light and happy.  When both sides are brown, whisk the cakes to the table.  Best served hot, topped with molasses.


Polly Alice’s White Chicken Soup

¼ pound cold poultry

A blade of mace, pounded

¼ pound of sweet almonds

1 ½ C heavy cream

A slice of dry bread

Yolks of 2 hard-boiled eggs

A shred of lemon peel

2 Quarts of chicken stock

Pound the almonds to a paste with a spoon of water.  Add the meat, which should be pounded together with the bread.  Beat all together.  Add the chopped lemon peel and the mace.  Heat the stock to boiling and pour over the mixture.  Simmer for 1 hour.  Mix the egg yolks with the cream, add to the soup, let boil up, and serve immediately.


The World’s Best Cookie

1 C Butter

1 C Brown Suger

1 C Granulated Sugar

1 egg

1 C Salad Oil

1 tsp vanilla extract

1 C rolled oats, uncooked

1 C crushed cornflakes

1 C shredded coconut

1/2 C chopped pecans

3 1/2 C sifted flour

1 tsp soda

1 tsp salt

Preheat over to 325 degrees. Cream butter and sugars until fluffy, add egg, mix well. Blend in salad oil and vanilla. Add flour, soda, and salt, mixing well. Stir in oats, corn flakes, coconut, and nuts. Drop by teaspoonfuls onto ungreased baking sheets. Flatten with fork dipped in water. Bake 12 minutes until lightly browned around edges. Makes 8 dozen

Recipe adapted for modern cooks by Beth Tartan


Maple Beer

To four gallons of boiling water, put one quart of maple syrup, and one tablespoon of essence of spruce; when about milk-warm, add one pint of yeast, and when fermented, bottle it. In three days it is fit to drink.

Blackberry Wine

To one gallon berries add 1 ½ pints water. Mash thoroughly, let stand a few hours or overnight. Strain through cloth. Add 3 pounds of sugar. Set away in jar to ferment, skimming often. After 5 to 6 weeks bottle for use.

Dandelion Wine

Two quarts of blossoms, without stems, one gallon of water; let simmer an hour on stove, but do not boil. Cool, strain, and add three sliced oranges, three sliced lemons, and three pounds of sugar. Boil for twenty minutes. Cool, strain, and add yeast. Put in jars, cover tops with cheese-cloth, and leave for two or three weeks, or until fermentation has ceased. Bottle.