Recipes Submitted By: T. Warren

From my Robinson Lineage of Virginia, circa 1860s: 

Sally Lunn

 

1 qt. flour

1 tsp. full of salt

1Tblsp. white sugar

1 Irish Potato (cooked and mashed)

3 eggs

Butter

Lard

Rub in a heaping tablespoon of butter and lard in equal parts, then rub in an Irish potato, mashed fine, 1/2 teacup yeast, 3 eggs well beaten.  Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer.  Knead 1/2 hour, when it has risen light, handle lightly, put into cake mold and bake without a second kneading.

 

 

From the Warren Family of Alabama, c. 1860s

 

Tomato Omelets

 

1 quart fresh tomatoes

Bit of minced fresh onion

1/2 cup grated bread (croutons)

5 eggs

Peel and chop fine 1 qt. tomatoes.  Add salt and pepper to taste, a little bit of onion minced fine, 1/2 teacup grated bread (croutons).  Beat 5 eggs to a foam, 6 if they're small.  Stir into the tomatoes and turn mixture into a hot pan greased with butter.  Stir rapidly until it begins to thicken.  Let it brown a few minutes on the bottom, then fold it half over, and serve hot.  This dish may be made of canned tomatoes, when fresh cannot be obtained.