FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
See also listings on page 2 of cold sauce under KETCHUP
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
Gather fresh mushrooms and put alternate layers of salt and mushrooms in a jar and let them stand 24 hours. Stir them up and let them stand 2 days. Strain and put on the stove and let it boil.
To 1 quart of liquor add:
1 ounce allspice,
1 ounce ginger,
2 teaspoons cayenne pepper,
1 teaspoon mace,
1 teaspoon cloves.
Boil till thick.
While catsup is hot, bottle and seal. Nice for soups.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.