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Karl
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Topic: "Baked slaugh?" Posted: 26 June 2014 at 16:42 |
From the diary of a young St. Louis
lady traveling to Kentucky by riverboat in 1868, we glen much
information about this mode of travel and meals that were served her as
she went visiting. She gives the complete menu of one such meal in the
home of friends at what she described as "a very nice looking table.
Beans & Bacon, Duck and dressing, mashed Irish potatoes, baked
slaugh my favorite dish, sweet potatoes baked and boiled with gravy,
dried corn cooked, the sweetest I ever tasted, fried ham, nice egg bread
and butter, sweet peach pickle & cucumber sour pickle, Jelly,
tomatoes, after these dishes had been served, the plates were removed
and we were helped to pie, green apple and cheery, the best I have ever
eaten for a long time..."
I cannot seem to find a "baked slaugh" recipe let alone one that I can be reasonably sure is close to what she wrote about. Any suggestions? It sounds like most riverboats fed you pretty well.
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Hoser
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Posted: 27 June 2014 at 01:58 |
No clue Karl....I've checked all my resources, and no mention of slaugh being anything other than a spirit of Scottish lore...a fairy of sorts.
The young lady must have been using a colloquialism of the time and area?
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TasunkaWitko
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Posted: 27 June 2014 at 04:39 |
People were pretty liberal with their spelling back then - read the Lewis and Clark Journals, and you will see what I mean.
I wonder if it isn't an alternate spelling for "slaw," as in cabbage or coleslaw?
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Karl
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Posted: 27 June 2014 at 11:09 |
I am guessing that by slaugh she meant slaw. I am guessing that by slaw she meant cabbage. I have found shredded cabbage casserole recipes like: http://www.yummly.com/recipe/Scalloped-Cabbage-Casserole-TasteOfHome?columns=4&position=3%2F47 Reconstructing the recipe this way feels like FAXing a picture to yourself way too many time though. For all I know this might have been the first time that she ate cauliflower and didn't know what else to call it....
The history of coleslaw does not mention a baked version: http://en.wikipedia.org/wiki/Coleslaw On an aside, I like cabbage but never got the coleslaw joke until my wife took me to a Lexington BBQ shack.
I realize that we have lost a lot of recipes over time but her comment that this was her favorite dish in what sounds like a good spread caught my attention.
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Karl
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Posted: 27 June 2014 at 11:15 |
The Scotts did bring us foods like haggis so maybe they did bake fairies into pies? As likely as my cheesy cabbage casserole recipe being what she liked(?)
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Margi Cintrano
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Posted: 28 June 2014 at 15:23 |
Author Lettice Bryan, of the 1839 cookbook called THE KENTUCKY HOUSE WIFE, on website: www.civilwartalk.com
STATES: Cold slaugh = cabbage salad, cold
Interesting, as it was in 1861, when the salad had started to become called SLAW in its form, as most of have it, match book stick strips.
Hope this is of some help.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Karl
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Posted: 30 June 2014 at 10:48 |
Margi Cintrano wrote:
Author Lettice Bryan, of the 1839 cookbook called THE KENTUCKY HOUSE WIFE, on website: www.civilwartalk.com
STATES: Cold slaugh = cabbage salad, cold
Interesting, as it was in 1861, when the salad had started to become called SLAW in its form, as most of have it, match book stick strips.
Hope this is of some help.
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Thank you. Yes, that helps by documenting the spelling.
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Melissa Mead
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Posted: 05 July 2014 at 15:57 |
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Margi Cintrano
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Posted: 05 July 2014 at 17:16 |
Thank you Melissa. Very helpful. Have a lovely summer.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Karl
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Posted: 27 August 2014 at 13:48 |
Here is Lettice Bryan’s original recipe for both Cold and Warm
Slaugh, which is not much improved upon by any of the later versions or
any additional ingredients:
COLD SLAUGH
1 head cabbage
Vinegar
Salt
Pepper
Whole mustard seeds, white
Pickled eggs
Select firm, fragile heads of cabbage (no other sort being fit for
slaugh); having stripped off the outer leaves, cleave the top part of
the head into four equal parts, leaving the lower part whole, so that
they may not be separated till shaved or cut fine from the stalk. Take a
very sharp knife, shave off the cabbage round-wise, cutting it very
smoothly and evenly, and at no rate more than a quarter of an inch in
width. Put the shavings or slaugh in a deep china dish, pile it high,
and make it smooth; mix with enough good vinegar to nearly fill the
dish, a sufficient quantity of salt and pepper to season the slaugh; add
a spoonful of whole white mustard seeds, and pour it over the slaugh,
garnish it round on the edge of the dish with pickled eggs, cut in
ringlets. Never put butter on cabbage that is to be eaten cold, as it is
by no means pleasant to the taste or sight.
‘WARM SLAUGH’
Cut them (cabbage) as for Cold Slaugh; having put in the skillet
enough butter, salt, pepper and vinegar to season the slaugh very well.
Put into it the seasonings stirring very fast so that it all may warm
equally. And as soon as it gets hot, serve it in a deep china dish. Make
it smooth and disseminate it over the yolks of hard boiled eggs that
are minced fine.
Thank you. getting closer to the "baked slaugh."
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TasunkaWitko
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Posted: 01 September 2014 at 13:16 |
I'm liking the looks of that - much better-looking than "slaws" with sugar and/mayonnaise - in my opinion.
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Melissa Mead
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Posted: 13 December 2014 at 12:41 |
I found a recipe for "hot slaugh" in this book: http://www.amazon.com/Hear-America-Cooking-Betty-Fussell/dp/0670812412
Not sure if it's the same thing as baked slaugh, but the book is interesting.
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Melissa Mead
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Posted: 10 August 2019 at 18:51 |
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Karl
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Posted: 12 August 2019 at 15:11 |
"Cut your cabbage fine in a dish (soak in cold water for one hour) and
sprinkle salt and pepper over it, take one egg, a teaspoonful of sugar,
one half spoonful of flour, one-half teacup of sweet cream, the same of
vinegar, a very small piece of butter. Beat all together and let it
boil; then pour over the cabbage while hot."
From: "Civil War Recipes Receipts from the Pages of Godey's Lady's
Book", editors Lily May Spaulding and John Spaulding. page 102.
This seems closer. I could see just baking this or adding some sort of topping (bread crumbs, cheese, or?)
Thank you.
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Karl
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Posted: 10 September 2019 at 11:38 |
We just attended a festival in Hannibal, MO where we had lunch at a local family owned "soul food" eatery on their last day in business (sadly). They only had 3 items available that day and one was related to this search.
"2 BBQ pork rolls with slaw" Having lived in North Carolina I assumed this meant a sliced sandwich roll with pulled pork and slaw. I did not recognize what they brought us which were deep fried "egg rolls" stuffed with pulled pork and slaw. The dipping sauce was very much baked bean sauce and worked well.
This deep frying completely changed the slaw in a surprising way. I ended up buying them out to take back to my family who did not go with us.
The grandmother (and boss) was happy to give up catering information just in case any event at the family campground an hour south is looking for different and good BBQ. The other items left that day were "drummies" and wings stuffed with collard greens. Both were excellent. Hopefully they will find a new location near Hannibal soon.
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Karl
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Posted: 16 September 2023 at 16:26 |
From William Jordan:"In the 1839 book The Kentucky Housewife (Lettice Bryan): butter salt pepper vinegar hard boiled egg yolks Cut them as for cold slaugh; having put in the skillet enough butter, salt, pepper and vinegar to season the slaugh very well. Put into it the seasonings stirring very fast so that it all may warm equally. And as soon as it gets hot, serve it in a deep china dish. Make it smooth and disseminate it over the yolks of hard boiled eggs that are minced fine."
Not quite baked but contemporary & an iron skillet can be popped into the oven maybe after adding some bread crumbs & cheese? A similar recipe calls for whole white mustard seeds & pickled eggs.
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Karl
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Posted: 16 September 2023 at 16:29 |
Some one also suggested cabbage au gratin (which I have somehow never had).
https://uncomplicatedchef.com/bacon-and-white-cabbage-gratin/
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pitrow
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Posted: 18 September 2023 at 10:13 |
Karl wrote:
https://uncomplicatedchef.com/bacon-and-white-cabbage-gratin/ | Looks like a good recipe but I take exception with this part...
5-6 cabbage wedges ... Arrange the cabbage wedges in the hot skillet.
With the size of cabbages we get around here, you'd be lucky to get two wedges in a 15" skillet! None the less, I might give this a try, it sounds pretty good.
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