Jump to Navigation

Historic Recipes - 05

Making moleMole Poblano

8 ancho chiles dried
8 guajillo chiles dried
1 tablespoon pepper seeds
6 each cloves
1/2 teaspoon whole black peppercorn
1/4 teaspoon coriander seeds
1/4 teaspoon anise seeds
1/2 cup sesame seeds
3/4 inch Mexican cinnamon stick
1/2 cup raisins
1/2 cup almonds
2 each corn tortillas
3 each roasted tomatoes
3 each garlic cloves roasted
1/2 small onion
1 each tablet of Mexican chocolate
1/2 cup lard or oil
Salt to taste
4 cups chicken broth
1/4 cup sugar

MoleRecipe from Gonzo who believes that people like their recipes written differently so he provided a list of ingredients rather than recipes.

 

 

 

 

 

 

Maple PanocheMaple Panoche

1 pound maple sugar
1 cup milk
1/2 pint pecan meats

To make maple panoche, which is a very delicious Christmas sweet, grate one pound of maple sugar; add one cupful of milk; stir over the fire until the sugar is dissolved and then boil until syrup forms a soft ball when dropped in cold water. Take from the fire; stir for a moment until it begins to thicken; then add hastily half a pint of pecan meats and turn the mixture into a square greased pan. When partly cold mark into small squares with a greased knife.

Hutchinson News
December 21, 1909

Plum PuddingPlum Pudding

1 1/2 cup stale bread crumbs
1/2 cup scalded milk
1/4 cup brown sugar
2 eggs
1/2 cup raisins seeded and chopped
1/2 cup currants
1/4 cup finely cut citron
1/2 cup suet
1/2 orange
2 tablespoons orange juice and grated rind
1/2 cup chopped nuts: English walnuts, hickory, or pecans
1/4 cup grated nutmeg
1/2 cup each cinnamon, cloves, and allspice
3/4 cup teaspoon salt

Soak bread crumb in milk and let stand until cool. Add sugar, yolk of eggs well beaten and fruit well floured. Chop suet very fine and work with hands until soft and creamy. Combine mixtures, add oranges juice and grated rind, nuts and spices. Add whites of eggs beaten stiff. Turn into a buttered mold and steam 4 hours. Serve with lemon sauce or hard sauce and a lemon-cornstarch sauce. This recipe will make enough pudding to serve 6 persons.

Lemon Sauce

5 tablespoons butter
1 cup powdered sugar
3 tablespoons lemon juice
1 tablespoon grated rind
2 eggs
1 to 3 cups milk

Cream butter and sugar, add grated rind of lemon and juice drop by drop, beating constantly. Add well beaten yolks of eggs and milk. Cook over hot water until the mixture coats the spoon. Pour onto the whites of the eggs beaten till stiff and dry. A little vanilla may be added when the custard is poured over the whites.

Wichita Beacon
December 19, 1920

Apple SnowApple Snow

6 apples
1 cup sugar
2 egg whites
1 teaspoon vanilla

Make an apple sauce of six apples, one cup of sugar and put through colander. When cold, mix in the whites of two eggs, beaten stiff. Flavor with one teaspoonful of vanilla. Set on ice until chilled, and serve cold.

Lawrence Daily Journal-World
November 24, 1915

 

 

 

Peppermint DropsPeppermint Drops

1 cup sugar
Pinch cream of tartar
1 teaspoon Baker’s essence of peppermint

Moisten the sugar with boiling water, and then boil five minutes. Take from the fire and add cream of tartar; mix well and add essence of peppermint. Beat briskly until the mixture whitens, then drop quickly on white paper. If it sugars before it is all dropped add a little water and boil a minute or two.

Kansas Farmer
December 19, 1908

Mapi Nakapa, meal mushMapi Nakapa (Pounded meal mush)

Traditional Hidatsa Indian recipe, popularized by others

Put pot of water on fire
Add a section of a string of squash and some beans
Boil well
Remove squash from pot and place into wooden bowl
Chop and mash with a horn spoon
Discard string
Return squash to pot

In the meanwhile corn is parched and buffalo fats roasted.
These ingredients are placed into the corn mortar and pounded together.
Add corn and buffalo mixture to pot and stir.
Eat and enjoy.

 

 

 

 

Madapo zi Pakici lye-made hominyMadapo zi Pakici (Lye-made hominy)
Traditional Hidatsa Indian recipe, popularized by others

Using hard/soft yellow and hard/soft white corn
Collect about a quart of ashes (cottonwood or elm)
Place pot of water on fire and bring to boil
Add ashes, stirring constantly
After a bit, remove from fire and allow to steep
When ashes settle, pour lye off into separate vessel
Clean pot thoroughly
Put lye back into pot, place back on fire and add shelled ripe dry corn
Boil until hulls come off corn and kernels appear white
Add a little water and remove from fire
Drain lye and add water, wash corn, twice
Add water, return to fire, add fats, beans, and on occasion, squash.
When the beans and squash are cooked, the meal is ready to eat.

Entry: Historic Recipes - 05

Author: Kansas Historical Society

Author information: The Kansas Historical Society is a state agency charged with actively safeguarding and sharing the state's history.

Date Created: January 2016

Date Modified: May 2018

The author of this article is solely responsible for its content.