Search billions of records on


Page from Maggie's Cook Book

     These recipes are from the cookbook of Margaret "Maggie" (Conner) Caldwell, a Quaker lady of Chester County, Pa. circa 1800-1860. In her later years, Maggie lived in Darby, just outside Philadelphia, with her daughter Mary Caldwell who married Joseph Shallcross.
     All written by hand, the early recipes are mostly in quill pen, later ones are in writing ink or pencil. Some recipes were not part of the cook book itself but notes inserted. Since some of these inserts are addressed to Maggie, they are likely recipes given to her by other Quaker ladies. Also included in the same cookbook are recipes for cures, which were commonly prepared in the kitchens of the day.
     The wording and style has been preserved as close as possible to the original. Occasionally the writing is difficult to read so some questionable words are marked (?), unreadable words are marked ?.
     A word of caution, these recipes are transcribed exactly as written. The measures are not exact, there is little or no information on temperatures to use and time to bake. These ladies were using wood or coal stoves so it had to be done by good judgment and common sense. Since all these are hand written, sometimes the ingredients are out of order. The writer forgot an ingredient and wrote it in at the end. Some appear to be missing some ingredients, also probably an omission of the writer. You will find most to be complete and easy to follow and with some good judgment and common sense of your own should produce the desired result.

Some Definitions from Webster's International Dictionary 1947:
bread sponge - dough after it has been raised or converted into a light porous mass by yeast or leaven; to turn into sponge by leavening
salaeratus - (literally aerated salt) is an old form of baking soda

Tom Hoose

Philadelphia Muffins
1 qt of milk - 2 qts of flour.
8 tea spoonfuls of cream tartar in the flour.
4 tea spoonfuls of soda in the milk.
1 large teacup of butter or lard which must be well rubbed in the flour and a little salt.
After the dough is well kneaded do not make it up very stiff. Roll it out about 1/2 inch thick - cut the cake(?) with a ridged(?) box lid - put two together in the pan and bake in a brisk oven twenty minutes.

___ ... ___ ... ___ ... ___
German Puffs
1 pt milk, slight pt flour, 2 eggs, fill cups half full. Bake about 1/2 hour.
Sauce: butter size of walnut, 8 table spoons full of powdered sugar, few drops of Lemon juice. Beat very light - very good.
___ ... ___ ... ___ ... ___
Custard for Whipped Cream
The yolks of 4 eggs, 1 tablespoon full of corn starch to 1 qt milk.
Flavor it with vanilla & sweeten it. Also flavor & sweeten the cream before whipping.
___ ... ___ ... ___ ... ___
Cocanut Custard
1 large cocanut - 1 pt of milk, 2 eggs, 1/4 lb sugar, will make about 3 pieces
- Maggie
___ ... ___ ... ___ ... ___
Soft Cup-cake
One bowl of sugar, 1 1/2 of flour, 4 eggs, 1 lemon rine & juice, 1 large tea cup full of sour cream, 1 teaspoon full of soda, 2 tea spoon full of cream of tartar. Pour into shallow pans and bake in a quick oven
___ ... ___ ... ___ ... ___
Quaker Cake or Paster Hughe?s Cake
1 pound flour, 1 pound of sugar, tea cup of sour cream, 2 eggs, 1/2 pound of butter, tea spoonful of soda, 2 small tea spoon full of cream of tartar - roll out very thin - bake in a ? hot oven
___ ... ___ ... ___ ... ___
Pickled Green Tomatoes
1 peck green tomatoes, 1/2 pk white onions sliced and laid in a jar with salt sprinkled between each layer & left to stand 3 days.
Take them out of the salt and juice and soak them in clear water for an hour. Then drain and cover with weak vinegar for 2 or 3 hours or even days, if it suits the convenience better. Then take them out and put in a chan (?) swat (?) jar with the following spices in layers - 1 wine glass pounded cloves, 1 of mace, 2 of allspice - 1 lb of white mustard seed - 1/2 lb of brown too - a few cents worth of tumeric - Boil 1 gallon of vinegar and 2 lbs brown sugar & 1/8 lb of ground mustard. - The tomatoes & onions may be chopped fine instead of sliced if preferred. - (A ? recipe, & a first rate one)
___ ... ___ ... ___ ... ___
Ginger Nuts
Take 3 lbs flour, 1 lb butter, 1/2 lb sugar, one qt molasses, one oz cinnamon, 6 doz cloves, 1/2 doz allspice, 2 oz ginger, 3/4 lb flour to roll out with.
___ ... ___ ... ___ ... ___
Ginger Crackers
3 lb flour, one lb butter, one lb sugar, 1/4 lb ginger, one pt molasses, caraway seed
___ ... ___ ... ___ ... ___
Soft Muffins
Take 5 eggs, one qt milk, 2 oz butter, one tea spoonful salt, two large table spoonsfull Brewers Yeast, or 4 home made, & enough sifted flour to make a stiff batter. Warm the milk and butter together, & add the salt. Beat the eggs very light, & stir them into the milk & butter. Then stir in the yeast, and lastly enough flour to make a stiff batter. Cover the mixture, and set it to rise in a warm place about 3 hours. When it is quite light, grease your baking irons & rings. Set the rings on the irons and pour the batter into them. Bake them a light brown.
___ ... ___ ... ___ ... ___
Flour Pudding
Take 1/4 lb flour, 6 eggs, & one qt milk. When put on the dish for table, grate nutmeg over it. pour on a wine sauce, and have a wine sauce on the table.
___ ... ___ ... ___ ... ___
Take one qt milk, 4 eggs, 2 spoonsful of yeast, 1/4 lb butter, sufficient flour to make a stiff batter. Melt butter and put over them with cinnamon and sugar.
___ ... ___ ... ___ ... ___
Take 1 lb flour, 1/2 lb sugar, 1/2 lb butter, 4 eggs, some cinnamon & as much flour as can be mixed in. Bake as thin as possible.
___ ... ___ ... ___ ... ___
Ginger Bread
Take 5 1/2 lb flour, one lb [sugar?] and 1/2 lb butter, 3/4 lb ginger, one qt and 1/2 pt molasses, & one spoonful pearlash dissolved in vinegar.
___ ... ___ ... ___ ... ___
Gingerbread ... (Ferry) ...
Take 3 lbs butter, 3 lbs sugar, 3 qts molasses, one lb ginger & some caraway seed. Sufficient flour to make a soft dough.
___ ... ___ ... ___ ... ___
Crullers (?)
1 tea cup of sugar, 1 of milk, 1/2 (?) tea cup Lard or butter, 2 eggs, not quite a tea spoonful of soda. Make a moderately stiff dough.
___ ... ___ ... ___ ... ___
Apple Tapioca
2 even table spoons full of Tapioca, soak in one pt cold water over night. 1/2 doz apples pared and cored. Fill opening with sugar and sprinkle over top. Pour Tapioca over & bake until apples are tender. To be eaten with cold cream.
This is very nice.
___ ... ___ ... ___ ... ___
Corn Cake
Four tea cupfulls of corn meal. 2 tea cups of flour. 1 tea cup of sugar. 2 eggs. Milk enough to make a moderately stiff batter. Pieces of butter size of an egg. 1 tea spoonfull of soda & two of cream tartar. 1 of salt.
___ ... ___ ... ___ ... ___
Indian Pudding
Take a good size tea cup of fine Indian meal a tea spoon full cinnamon few currants Bai...(?), a quart of milk a small piece of butter as much molasses as you think proper, let your milk boil and then pour it over the Indian meal and butter then add all the rest after it cools and beat 2 or 3 eggs and add. Bake from two to three hours in a good oven - eat hot.
___ ... ___ ... ___ ... ___
Lemon Cheese
Take 2 lemons, grate them off and squeeze them, 1/2 quarter of butter, 1/2 pound powdered white sugar, 2 eggs beaten, put all in together, simmer on the fire for 20 minutes and stir all the time with an iron or common spoon.
___ ... ___ ... ___ ... ___
? Rice
Soak the rice in cold salt and water for seven hours, have ready a stew pan with boiling water, throw in the rice, and let it boil briskly for ten minutes, drain it in colander. Cover it up hot by the fire for a few minutes, and then serve. The grains will be found double the usual size, and quite distinct from each other.
___ ... ___ ... ___ ... ___
7 pounds of Plums, 3 pounds of sugar, 1 quart vinegar, 1/2 oz of cloves, 1/2 oz of cinnamon, boil the vinegar, cloves, and cinnamon and pour over the Plums. Let it stand a day pour it off and boil again pour it over again, let it stand a day then put all on the fire together and let boil up once.
___ ... ___ ... ___ ... ___
Plumb Pudding
1/2 lb of raisins
1/2 lb of currants
3/4 of sugar
1/2 lb of suet (?)
1.4 ? loaf of stale bread
3 1/2 pints of milk
3 eggs
large table spoon full of cinnamon
The evening previous to ´┐Żeating´┐Ż the pudding, put the ingredients excepting the eggs and milk into a deep pan, in the morning, scald the milk and pour it over mix all well and by that time it will cool well enough to put in the eggs which must be well beaten. Boil 4 or 5 hours.
___ ... ___ ... ___ ... ___
Cucumber Sauce
2 doz large cucumbers. 4 large onions. Chop the cucumbers and onions. Take 1 1/2 teaspoonfuls of salt, put them to drain 8 hours - then add 1 1/2 cups of mustard seed, 1/2 cup of black pepper. Cover with strong vinegar.
___ ... ___ ... ___ ... ___
Molasses Cake
3 cups of flour
1     =     = molasses
1     =     = sugar
3     =     = eggs
1/2  =     = butter
1 Tablespoonful of ginger
1 Teaspoonful Soda, a little salt
2 Teaspoonful Cream Tartar (will do without)
___ ... ___ ... ___ ... ___
To a package of gelatin, add a pint of cold water, the juice of four lemons, and the rind of one; Let it stand an hour, then add a quart, and a half a pint of boiling water, one pint of wine and one pound and a half of white crushed sugar, Run into moulds, and stand in a cool place.
A wine glass of Brandy improves it.
Before running into mould strain it.
The recipe is three pints of boiling water, I only put in two pints and a half.
___ ... ___ ... ___ ... ___
To Scollop Egg-plant
Boil the egg-plant whole until tender - take it up, peel and mash with three boiled onions, half a cup of butter, three hard boiled eggs (chopped fine) and pepper and salt to taste. Make quite stiff with grated bread crumbs, and bake twenty minutes or half an hour.
___ ... ___ ... ___ ... ___
1 1/2 lbs of coffee sugar
1 cup butter
1/2 cake of Baking Chocolate
1/2 cup of milk
Boil about half an hour
___ ... ___ ... ___ ... ___
Boston Cakes
The yolks of 8 (?) eggs - 8 (?) Tablespoonfuls of sugar. 1 ?? butter - beat all together - 1 1/2 cups of milk in which dissolve a teaspoonfull of soda - 3 tea-cups of flour with 2 tea-spoonfuls of cream tartar sifted into the above with a little salt. Add last the beaten whites and bake in small tins.
___ ... ___ ... ___ ... ___
1 qt of milk, 1 egg beaten very light, a little salt - and flour enough to make a thin batter, about like Sponge Cake. Beat thoroughly and bake in small tins.
___ ... ___ ... ___ ... ___
Croquets (?)
1 cold chicken or as much cold veal cut very fine.
Season with salt, mace, pepper, and a good deal of parsley - also a little lemon juice. Moisten the whole with cream sufficient to make it into a paste, then mould it in a wine glass and cover the little forms with egg and bread crumbs, and fry them quickly a light brown.
___ ... ___ ... ___ ... ___
Indian Meal Puffs
Into 1 quart of boiling milk stir 8 tablespoonfulls of meal and four spoonfulls of sugar. Boil 5 minutes stirring constantly; when cool, add 6 well beaten eggs. Bake in buttered cups half an hour. Try them with a little butter and maple molasses, and ? if they are ?
___ ... ___ ... ___ ... ___
5 cups of flour
2 ? of sugar
1 ? of butter
4 spoonsful of new milk
1 egg & 1 teaspoonfull of soda
___ ... ___ ... ___ ... ___
Corn Muffins
Warm three pints of milk, and stir into it as much Corn meal as will make it as thick as pudding batter; add two handsful of wheat flour, two teaspoonsfull of salt, three eggs, and a teacup of yeast. Beat the whole well together, let it rise about six hours; ? bake as other muffins.
___ ... ___ ... ___ ... ___
Indian Bread with Buttermilk
To one quart of buttermilk slightly warmed put a teaspoonful of salaeratus or soda, dissolved in water, two eggs well beaten, a tablespoonful of melted butter or lard, a little salt. Stir in with a spoon as much Indian Meal as will make a thick batter; beat it for a few minutes, grease your pans & bake quickly.
___ ... ___ ... ___ ... ___
Three tea cups of sugar - one of butter - five of flour - 1 teaspoonful of salaeratus in a cup of sour cream & two eggs - Bake in a quick oven; season them with the peel of a fresh lemon, grated, & half a wine-glass of brandy.
___ ... ___ ... ___ ... ___
Loaf Cake
Take about a pound (quart) of bread sponge, work it into a teacup of butter, three eggs beaten, a pound (?) of grated nutmeg & a glass of brandy or wine; a pound of raisins stoned & chopped, should be added after it is well beaten; half a pint slightly warmed with a table spoonful of vinegar, and a teaspoonful of salaeratus dissolved, should be stirred in just as you are ready to bake it - also sifted flour enough to make it the proper consistence, in two pans in a brisk oven or stone (?) the same as bread.
___ ... ___ ... ___ ... ___
Mrs. Ker?s Soft Gingerbread Recipe
Ginger Pound Cake
1 cup of butter, 1 cup of sugar, 1 ? of molasses, 1 ? of cream, 3 ? of flour, 3 eggs, 1 Tablespoonful ginger, 1 ? of cinnamon, 1 tea spoon full of cloves, 1 tea spoon full soda, 2 ? of Cream Tartar and a little salt.
___ ... ___ ... ___ ... ___
Canary Pudding
To 1 qt milk add 1 stick or 2 or 3 tea spoon fulls of cinnamon and the rind of one lemon. Have ready 1 pint of fine bread crumbs in a pudding dish and when the milk boils spoon it over the bread together with a small piece of butter. When cool enough add the yolks of 4 or 5 eggs well beaten up and bake it as you would a custard.
When cold spread over it some jelly or any kind of marmalade or any kind of preserve.
Then take your whites and beat them up very light 4 tablespoonfulls of white Sugar juice of a lemon then drop the icing over it and then set it back again in the oven and let it get a light brown - Eat it cold with cream - Spread the icing over it roughly and when brown looks beautiful.
___ ... ___ ... ___ ... ___
Light Tea Biscuit - very good
1 pt of milk warmed with table spoonfull of butter. 1 table spoonfull white sugar. 1 egg. make very stiff sponge (?). when light knead well. let rise again. cut into cakes about one inch thick. 1 tea cup of yeast.
___ ... ___ ... ___ ... ___
3 Lemons 1/4 lb of butter 1/2 lb of sugar 3 eggs. Grate the Lemons, melt the butter and sugar and then beat the eggs separately. Put the yolks of the eggs with the butter and sugar then the juice of the Lemon and then the grated peel and last of all the whites of the eggs beat to a froth - let boil a few minutes
___ ... ___ ... ___ ... ___
For 8 puddings. 4 eggs - quarter pound butter - season with cinnamon and the rind of one lemon to your taste - thin the ? with milk.
___ ... ___ ... ___ ... ___
Dutch Pound Cake
3/4 and 1/2 a quarter [pound?] of sugar
1/4 [pound?] of butter
1 teacup of thick milk or cream
3 teacups of flour
5 eggs
1 teaspoonful of saleratus
a little nutmeg or cinnamon
The sugar and eggs to be beaten together
___ ... ___ ... ___ ... ___
Molasses Candy
1 1/2 lbs of sugar
1 cup of syrup molasses
1/4 lb of butter
Water enough to make soft
Boil about 20 minutes.
___ ... ___ ... ___ ... ___
Take 2 quarts of water, to a handfull of hops and 2 potatoes. Boil away to 1 quart, and drain (?) it over wheat flour sufficient to thicken it. When milk warm, add a teacup of yeast & salt enough to keep it.
___ ... ___ ... ___ ... ___
To 9 pint bowls of flour, add 2 quarts of water, 1/2 a tablespoon of salt, 1 cup of yeast. This makes 6 small loaves of bread. Make a sponge, knead your bread, let it rise, and knead it again.
Scarlet Fever
(to cure 45 cases out of 50)
For adults, give 1 tablespoonful of good brewers yeast in 3 tablespoons full of sweetened water, three times a day; and if the throat is much swollen, gargle with yeast, and apply to the throat as a poultice, mixed with Indian Meal. Use plenty of catnip tea, to keep the eruptions out of the skin, for several days.
(from Wm. Fields M.D., Wilmington)
___ ... ___ ... ___ ... ___
Small Pox
(to cure)
Use the above doses of yeast 3 times a day and a milk diet throughout the entire disease. Nearly every case can be cured without leaving a pock mark.
(from Wm. Fields, M.D.)
___ ... ___ ... ___ ... ___
Just take and roast a red Onion. take the hart out of it and take 2 drops of grese and 1 of Landanum (?) and put it in the ear warm and put a piece of warm cotton in the ear to. It use to be a good method.
This document was transcribed by Tom Hoose

Return To Better Crockett Cook Book
Last Updated, Friday, 01-Jan-2010 18:51:54 MST