What are some Puritan food recipes?

Question

Need Puritan food recipes for class. Any ideas?

Answer 1

Hi !!!
Here you go...

RECIPES FROM THE
WOODLAND CULTURE AREA

ROAST CORN SOUP
('o' nanh-dah) by Miriam Lee

SENECA

12 ears white corn in milky stage
1 # salt pork (lean and fat)
1 # pinto or kidney beans

Using low heat, take corn and roast on top of range (using
griddle if your stove is equipped with one) and keep
rotating corn until ears are a golden brown. After the corn
is roasted, take ears and put on foil covered cookie sheet
until cool enough to handle. Scrape each ear once or twice
With a sharp knife. Corn is ready for making soup. While
corn is being roasted, fill kettle (5 qt. capacity)
approximately 3/4 full with hot water and put on to boil
along with salt pork which has been diced in small pieces
for more thorough cooking. Beans should be sorted for
culls, washed twice and parboiled for approximately 35-45
minutes. After parboiling beans, rinse well in tepid water
2 or 3 times. Corn and beans should then be put in kettle
with pork and cooked for about 1 hour. (Note: Beans can
also be soaked overnight to cut cooking time when preparing
soup).

----------AND...

"Boston Baked Beans" ...

are said to be named after the tradition of Boston's Puritan women, who often prepared the dish for Saturday's supper, then served leftovers for breakfast the next morning because cooking on the Sabbath was forbidden. To make the meal authentic, add Steamed Brown Bread.

INGREDIENTS:
1 pound navy or pea beans
1/3 cup vegetable oil
1 cup chopped onions
1 green bell pepper, chopped
1 rib of celery, chopped
2-3 cloves of garlic, minced
½ cup pure maple syrup
½ cup tomato puree or crushed tomatoes
2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons salt
¼ teaspoon pepper
1 bay leaf
¼ cup chopped fresh parsley

1. Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well, then place in a large bowl with plenty of hot water. Let soak for at least 1 hour, or as long as overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender --1 ½ to 2 hours. Drain the beans, reserving the cooking water, into a large bowl.
2. While the beans cook, heat the oil in a large skillet. Add the onion, pepper, and celery and sauté for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325F.
3. Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf, and parsley in a medium-sized bowl.
4. To the beans, add the sautéed vegetables and maple mixture; mix well. Pour the beans into a large, shallow casserole and cover tightly. Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary.

Yield: About 6 servings

-----------BREAD RECIPE FOR ABOVE DISH...

Steamed Brown Bread

Adapted from the Maple Syrup Cookbook, by Ken Haedrich.
The authentic meal of Boston baked beans always includes steamed brown bread. Traditionally this bread is made with molasses, not maple syrup; but once you've tasted this version, you'll excuse the liberties the author has taken.

INGREDIENTS:
1 cup cornmeal
1 cup rye flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 cup pure maple syrup
1 cup raisins

1. Grease two 13- or 16-ounce coffee cans, including the insides of their plastic lids. Place a trivet, large enough to support both cans, in the bottom of a wide, deep pot. Add hot water to about 3 inches above the trivet. Place the pot on a burner over medium heat.
2. Toss the cornmeal, rye and wheat flours, baking powder, baking soda, and salt to mix in a large bowl. In a separate bowl, beat the buttermilk and maple syrup.
3. Make a well in the dry ingredients, add the buttermilk mixture, and stir just to blend. Fold in the raisins.
4. Divide the batter evenly between the cans and put on the lids. Wrap a large piece of foil over each lid and secure with a heavy rubber band or twine. Using a pairing knife, poke a couple of steam vents in the foil. Put the cans in the water; the level should rise about half to two-thirds the way up the sides of the cans. Cover the pot with its lid if it will fit, or fashion a foil tent.
5. Bring the water to a boil. Reduce the heat and simmer for approximately 2 hours. Check the water level once or twice, and replenish with boiling water if it falls below the halfway mark. The bread is done when a tester inserted deeply into the center emerges clean. Remove the bread from the cans.
6. Preheat the oven to 350F and lightly grease a baking sheet. Place the breads on the prepared baking sheet and bake for 5 minutes to dry the outside surfaces. Serve warm, or transfer the bread to a wire rack to cool completely.

Yield: 2 round loaves, 8-10 slices each

Answer 2

PURITAN COFFEE CAKE

1 pkg. Duncan Hines Butter Recipe Golden cake mix
1 c. dairy sour cream or substitute 1 c. plain yogurt
1/3 c. Puritan oil
1/4 c. sugar
1/4 c. water
4 eggs or substitute 1 (8 oz.) pkg. egg substitute

FILLING:

2 tbsp. reserved dry cake mix
1 c. finely chopped pecans
2 tbsp. brown sugar
2 tsp. ground cinnamon

GLAZE:

1 c. confectioners' sugar and
2 tbsp. milk or substitute 2 tbsp. skim milk or substitute 2 tbsp.
confectioners sugar for topping

Preheat oven to 375 degrees. Grease and flour 10 inch tube pan.
For Filling: Combine 2 tablespoons cake mix, nuts, brown sugar, and cinnamon and set aside.

Pour remaining dry cake mix, sour cream (or substitute with 1 cup plain yogurt), oil, sugar, water, and eggs (or substitute with 1 (8 ounce) package egg substitute) into large mixer bowl. Beat for 2 minutes at high speed. Turn 2/3 of batter into pan; sprinkle with filling. Spoon remaining batter evenly over filling mixture.

Bake for 45 to 55 minutes; cake is done if toothpick inserted in center comes out clean. Cool for about 25 minutes, right side up, in pan; remove from pan.

For Glaze: Blend ingredients and drizzle over cake or sift confectioners' sugar over top of cake. 12 to 16 servings.

Answer 3

Cornbread (no sugar, or flour) ¼ cup bacon grease two cups cornmeal ½ tsp baking powder ½ tsp baking soda one million tsp salt ¼ tsp freshly flooring black pepper one million½ cups buttermilk one million massive egg, evenly crushed five Tbsp. melted butter Preheat the oven to 450 measure F. Place the bacon grease in a ten-inch black forged iron skillet and swirl to coat the perimeters and backside frivolously. Place skillet within the oven to warmth. In a bowl, mix the cornmeal, baking powder, baking soda, salt, and pepper and blend good. In a small bowl, mix the buttermilk, egg, and melted butter. Add to dry elements and stir simply to mix. Remove the sizzling skillet from the oven, cautiously swirl to frivolously distribute sizzling grease, and swiftly pour the cornmeal batter into the skillet. Bake for 25 to half-hour, or till organization and golden brown on most sensible. Let sit down for five mins, then end up onto a reducing board. Cut into wedges and serve sizzling with butter at the facet. --Emeril Lagasse ----------------------------- Lace Hoe Cakes Nonstick butter spray two cups all-motive cornmeal two one million/two cups water one million one million/two teaspoon salt Bacon grease, for pan Heat griddle to medium-top, so it will get sizzling. Spread w/ bacon grease. Mix in combination the cornmeal, water, and salt, and permit combo to sit down for a couple of mins. The batter will have to be very skinny. Reduce warmth to no better than medium. Add three tablespoons bacon grease and pour batter into core of griddle, permitting it to unfold to aspects. The "lace" will type a crispy aspect. *Cook's Note: Use the "inverted plate on most sensible" procedure to turn hoecake: whilst the sides are quite brown, position a rainy glass plate over the hoecake. With a dishcloth, take hold of the manage of the pan, turn the pan and hoecake onto the plate. Slide the hoecake off the plate again within the pan to cook dinner the opposite facet, till golden brown. Stir the batter and upload oil to the pan earlier than making your subsequent hoecake. Serve with butter.