During the next few months we’ll be taking a look at some local history including culinary heritage. For starters, here are recipes from the 1800s era for spring asparagus, fresh eggs, early peas and spring chickens (and older birds). Local kitchens prepared these items in a simple yet delicious way.

Remember, cooking was done in the fireplace using skillets, kettles and Dutch ovens. Later on came wood-burning stoves with their water reservoirs and ovens. There were no oven degrees or dials with high, low, simmer. Women came to know their stoves personal idiosyncrasies and could produce all sorts of wonderful dishes.

Wood was chopped and stacked for use year round. Water was hauled from a nearby spring or creek and later came from a hand pump atop a hand-hewed well. Gardens were huge. Many families had two of them-a kitchen garden for daily use and an acre garden for quantities of potatoes, cabbages, onion, turnips, and squash. Thus stored in the root cellar, those foods along with apples and nuts and dried and cured meats would ensure the winter’s survival.

 Crops and domestic animals were supplemented with wild game and fish from the many lakes, streams, creeks and Mad River. The early 1800s was a bountiful time born from hard work and the knowledge that families established here in the Medway area were sure to make a lasting impression on the region.


Asparagus
Snap stalks as close to soil as is easily done. Wash thoroughly. Place in pot, all in same direction. This makes for easy removal. Barely cover with water and add salt. Boil for a quarter of an hour. This should be enough time for stalks to become tender. Have ready some slices of good bread toasted. When asparagus is done, drain and lay nicely on toast. Place a good amount of butter over top to melt down to the toast. Or, make a white sauce with which to cover all. Serve hot.
Baked Eggs with Cream
Take eight freshly gathered eggs. Break into a buttered baking dish, taking care not to rupture the yolks. Cover with three or four tablespoons rich cream, salt and pepper. Place plenty of butter pieces over top. Place in hot oven and bake for twenty minutes. Serve hot with biscuits, gravy and meat.
Baked Spring Chicken
Select young, tender birds. After dispatching them, split open, remove entrails, saving heart, liver and gizzard. Pluck feathers, remove pin feathers, thoroughly washing bird inside and out. Split birds down the back. Split down the front to make portions. Lay bone side down in dripping pans. Lard the birds with butter, taking care to cover all. Place in hot oven and bake for approximately thirty minutes or until leg bones can be pulled from joint easily. Giblets may be cooked in salted water and made into a gravy to serve over the birds.
Chicken Soup
  • One fowl
  • Water
  • Salt and pepper
  • Green onions, carrots, peas,
  • Noodles
Old birds need long, slow cooking. Necks, wings, feet are good for flavor. Clean hen or rooster, washing in cold water after all feathers are removed and entrails discarded. Place in large kettle. Cover with fresh water. Add salt and pepper. Bring to a boil, then cook over low fire with kettle lid on until meat falls from bones. While this is cooking, make up a batch of noodles, cutting and laying them to dry.
Remove meat and bones from broth. Strain broth and put back in kettle. Add as much of finely chopped vegetables as will satisfy the hungry. Cook over low fire until tender. Small dices of potatoes may be added if a heartier soup is desired.
Remove all bones and gristle from meat. Add a couple handfuls of noodles to cooking broth and cook until done. Remove all bones and gristle from meat. Chop meat and add to kettle. Serve hot with good bread or biscuits.
Early Peas
Perfectly cooked peas fresh from the garden can be obtained by the following. Peas should be quite young and gathered only in early morning. Do not shell until just before cooking. They should be laid aside in a cool place.
Add a spoonful of salt to boiling water. Add peas. Boil quickly for twenty minutes. Just before taking them up, a little fresh mint, chopped, may be added. Drain all liquid from peas. Place in hot dish and add a good amount of fresh butter.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, OH 45341

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