Archives for Heritage Recipes category

Pilau, or Purloo as the Gullah call it, is one of the classic chicken and rice casseroles of the South Carolina Low Country.

Cube steak is an inexpensive cut of top or bottom round  beef that has been tenderized by running it through a commercial meat tenderizing machine, then dredged in flour seasoned with salt and pepper and served with milk gravy. The same cut of beef can also be tenderized by pounding, seasoned with poultry seasoning and […]

This old fashioned Southern soul food dish is a great way to take the chill away on a fall day.

These candied sweet potatoes are baked with a brown sugar and orange juice glaze, then garnished with nuts and raisins. Yield: 4 -6 servings 2 large sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup orange juice 1/4 cup raisins 1/4 cup chopped pecans 1/2 teaspoon cinnamon Peel sweet potatoes, and using […]

This dish from Northern Florida is a delicious and easy way to taste the Spanish influence on Southern cooking.

10 pounds peaches 5 pounds white sugar or 4 1⁄2 pounds of brown sugar 5 cups of best cider vinegar 6 sticks of cinnamon 12 whole cloves 1 teaspoon allspice Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for […]

4 quarts pickling cucumbers, thinly sliced 8 medium white onions, peeled, thinly sliced 1/2 cup pickling salt 5 cups sugar 1 1/2 teaspoon turmeric 1 teaspoon celery seed 2 tablespoons mustard seed 5 cups apple cider vinegar Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let stand, covered […]

Robert E. Lee Cake

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 […]