A South Woodstock legacy : Vermont foods from the past

A South Woodstock legacy : Vermont foods from the past

Cookery--Vermont

Cookery, American

1999 - Local historical society history of community plus recipes with first-person memories of daily life and eating before refrigeration and supermarkets, and with woodstoves. Includes biog portraits of women, mostly born in late 1800s, whose recipes are included such as switchel, salmon wiggle, horseradish processing (92), and interesting sweet “pork cake” (125) in which minced salt pork used as shortening. AlsoL how to deal with game (77), early kitchens (5-11), oyster stew suppers (56), fresh and salted greens (86), apple pie traditions (99), pork cake (125), preserving from smoking meat, blood sausage to waterglass eggs (193-200).

Wood, Phyllis

Wendling, Kathy

South Woodstock, Vt. : S. Woodstock Fire Protection Assoc. (P.O. Box 153 05071)

1999

UVM Special Collections Wilbur TX715 .S68 1999