Archives for Heritage Recipes category
Robert E. Lee cake (also referred to as Lee Cake, General Lee Cake, R.E. Lee Cake and General Robert E. Lee Cake in early recipes) existed by other names long before Robert E. Lee became the South’s most beloved icon.
This citrus-flavored sponge cake is very labor-intensive, but the results are well worth the effort. This recipe is based on several written between 1977 and 1891.
This is a simple but delicious version of the Lowcountry classic Shrimp and Grits. The shrimp are sauteed in a butter sauce and served over stone-ground grits.
My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge.
Yield: 4 servings
2 cups whole milk
1/2 teaspoon salt
2 tablespoon butter
1 cup rice
In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once with a fork and bring to [...]
There are few things that can brighten up a dreary winter’s day better than pickled blackberries. They are an addictive combination of tart and sweet, and are traditionally served over ice cream or pound cake. This recipe is based on several from the late 1800s and early 1900s.
A classic New Orleans cocktail made with gin, cream and lemon juice.
In the eastern part of North Carolina, barbecue sauce is a spicy blend of apple cider vinegar and red pepper flakes.
Yield: 2 1/4 cups
2 cup apple cider vinegar
2 teaspoons granulated sugar
1 tablespoon plus 2 teaspoons red pepper flakes
1 1/2 teaspoons tabasco sauce
1 tablespoon freshly ground black pepper
2 teaspoons Kosher salt
In a 1-quart mixing bowl, whisk [...]
A recipe for benne brittle, a nineteenth century sesame seed candy made in Charleston and the South Carolina Low Country.
A traditional cornbread recipe used by my family for almost 75 years.
A traditional pumpkin pie recipe based on one from the 1890s made with pure maple syrup, cinnamon, ginger and nutmeg.
Cajun, Soul Food and Lowcountry Recipes
