K-12 Teaching and Learning From the UNC School of Education

LEARN NC was a program of the University of North Carolina at Chapel Hill School of Education from 1997 – 2013. It provided lesson plans, professional development, and innovative web resources to support teachers, build community, and improve K-12 education in North Carolina. Learn NC is no longer supported by the School of Education – this is a historical archive of their website.

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Soups.

  • Asparagus soup
  • Beef soup
  • Gravy soup
  • Soup with Bouilli
  • Veal soup
  • Oyster soup
  • Barley soup
  • Dried pea soup
  • Green pea soup
  • Ochra soup
  • Hare or Rabbit soup
  • Soup of any kind of old fowl
  • Catfish soup
  • Onion soup
  • To dress turtle
  • For the soup
  • Mock turtle soup of calf’s head

Beef.

  • Directions for curing beef
  • To dry beef for summer use
  • To corn beef in hot weather
  • Important observations on roasting, boiling, frying, &c. .… 26
  • Beef a-la-mode
  • Brisket of beef baked
  • Beef olives
  • To stew a rump of beef
  • A fricando of beef
  • An excellent method of dressing beef
  • To collar a flank of beef
  • To make hunter’s beef
  • A nice little dish of beef
  • Beef steaks
  • To hash beef
  • Beef steak pie
  • Beef a-la-daube

Veal.

  • Directions for the pieces in the different quarters of veal
  • Veal cutlets from the fillet or leg
  • Veal chops
  • Veal cutlets
  • Knuckle of veal
  • Baked fillet of veal
  • Scotch collops of veal
  • Veal olives
  • Ragout of a breast of veal
  • Fricando of veal
  • To make a pie of sweet-breads and oysters
  • Mock turtle of calf’s head
  • To grill a calf’s head
  • To collar a calf’s head
  • Calf’s heart, a nice dish
  • Calf’s feet fricassee
  • To fry calf’s feet
  • To prepare rennet
  • To hash a calf’s head
  • To bake a calf’s head
  • To stuff and roast calf’s liver
  • To broil calf’s liver
  • Directions for cleaning calf’s head and feet

Lamb.

    > LAMB.

  • To roast the fore-quarter, &c.
  • Baked lamb
  • Fried lamb
  • To dress lamb’s head and feet

Mutton.

  • Boiled leg of mutton
  • Roasted leg of mutton
  • Baked leg of mutton
  • Steaks of a leg of mutton
  • To harrico mutton
  • Mutton chops
  • Boiled breast of mutton
  • Breast of mutton in ragout
  • To grill a breast of mutton
  • Boiled shoulder of mutton
  • Shoulder of mutton with celery sauce
  • Roasted loin of mutton

Pork.

  • To cure bacon
  • To make souse
  • To roast a pig
  • To barbecue shote
  • To roast a fore-quarter of shote
  • To make shote cutlets
  • To corn shote
  • Shote’s head
  • Leg of pork with pease pudding
  • Stewed chine
  • To toast a ham
  • To stuff a ham
  • Soused feet in ragout
  • To make sausages
  • To make black puddings
  • A sea pie
  • To make paste for the pie
  • Bologna sausages

Fish.

  • To cure herrings
  • To bake sturgeon
  • To make sturgeon cutlets
  • Sturgeon steaks
  • To boil sturgeon
  • To bake a shad
  • To boil a shad
  • To roast a shad
  • To broil a shad
  • To boil rock fish
  • To fry perch
  • To pickle oysters
  • To make a curry of catfish
  • To dress a cod’s head and and shoulders
  • To make sauce for the cod’s head
  • To dress a salt cod
  • Matelote of any kind of firm fish
  • Chowder, a sea dish
  • To pickle sturgeon
  • To caveach fish
  • To dress cod fish
  • Cod fish pie
  • To dress any kind of salted fish
  • To fricassee cod sounds and and tongues
  • An excellent way to dress fish
  • Fish a-la-daub
  • Fish in jelly
  • To make egg sauce for a salt cod
  • To dress cod sounds
  • To stew carp
  • To boil eels
  • To pitchcock eels
  • To broil eels
  • To scollop oysters
  • To fry oysters
  • To make oyster loaves

Poultry, &c.

  • To roast a goose
  • To make sauce for a goose
  • To boil ducks with onion sauce
  • To make onion sauce
  • To roast ducks
  • To boil a turkey with oyster sauce
  • To make sauce for a turkey
  • To roast a turkey
  • To make sauce for a turkey
  • To boil fowls
  • To make white sauce for fowls
  • Fricassee of small chickens
  • To roast large fowls
  • To make egg sauce
  • To boil young chickens
  • To roast young chickens
  • Fried chickens
  • To roast woodcocks or snipes
  • To roast wild ducks or teal
  • To boil pigeons
  • To roast pigeons
  • To roast partridges or any small birds
  • To boil rabbits
  • To roast rabbits
  • To stew wild ducks
  • To dress ducks with juice of oranges
  • To dress ducks with onions
  • To roast a calf’s head
  • To make a dish of curry after the East Indian manner
  • Dish of rice to be served up with the curry, in a dish by itself, 80
  • Ochra and tomatos
  • Gumbo- a West India dish
  • Pepperpot
  • Spanish method of dressing giblets
  • Paste for meat dumplins
  • To make an ollo- a Spanish dish
  • Ropa vieja- Spanish
  • Chicken pudding, a favourite Virginia dish
  • To make pol enta
  • Macaroni
  • Mock macaroni
  • To make croquets
  • To make vermicelli
  • Common patties
  • Eggs in croquets
  • Omelette souffle
  • Fondus
  • A nice twelve o’clock luncheon
  • Eggs a-la-crème
  • Sauce a-la-creme for the eggs
  • Cabbage a-la-creme
  • To make an omelette
  • Omelette- another way
  • Gaspacho- Spanish
  • Eggs and tomatos
  • To fricassee eggs

Sauces.

  • Fish sauce to keep a year
  • Sauce for wild fowl
  • Sauce for boiled rabbits
  • Gravy
  • Forcemeat balls
  • Sauce for boiled ducks or rabbits
  • Lobster sauce
  • Shrimp sauce
  • Oyster sauce for fish
  • Celery sauce
  • Mushroom sauce
  • Common sauce
  • To melt butter
  • Caper sauce
  • Oyster catsup
  • Celery vinegar

Vegetables

  • To dress salad
  • To boil potatos
  • To fry sliced potatos
  • Potatos mashed
  • Potatos mashed with onions
  • To roast potatos
  • To roast potatos under meat
  • Potato balls
  • Jerusalem artichokes
  • Cabbage
  • Savoys
  • Sprouts and young greens
  • Asparagus
  • Sea-kale
  • To scollop tomatos
  • To stew tomatos
  • Cauliflower
  • Red beet roots
  • Parsnips
  • Carrots
  • Turnips
  • To mash turnips
  • Turnip tops
  • French beans
  • Artichokes
  • Brocoli
  • Peas
  • Puree of turnips
  • Ragout of turnips
  • Ragout of French beans, snaps, string beans
  • Mazagan beans
  • Lima, or sugar beans
  • Turnip rooted cabbage
  • Egg plant
  • Potato pumpkin
  • Sweet potato
  • Sweet potatos stewed
  • Sweet potatos broiled
  • Spinach
  • Sorrel
  • Cabbage pudding
  • Squash or cimlin
  • Winter squash
  • Field peas
  • Cabbage with onions
  • Salsify
  • Stewed salsify
  • Stewed mushrooms
  • Broiled mushrooms
  • To boil rice
  • Rice journey, or johnny cake

Puddings, &c.

  • Observations on puddings and cakes
  • Rice milk for a dessert
  • To make puff paste
  • To make mince-meat for pies
  • To make jelly from feet
  • A sweet-meat pudding
  • To make an orange pudding
  • An apple custard
  • Boiled loaf
  • Transparent pudding
  • Flummery
  • Burnt custard
  • An English plum pudding
  • Marrow pudding
  • Sippet pudding
  • Sweet potato pudding
  • An arrow root pudding
  • Sago pudding
  • Puff pudding
  • Rice pudding
  • Plum pudding
  • Almond pudding
  • Quire of paper pancakes
  • A curd pudding
  • Lemon pudding
  • Bread pudding
  • The Henrietta pudding
  • Tansey pudding
  • Cherry pudding
  • Apple pie
  • Baked apple pudding
  • A nice boiled pudding
  • An excellent and cheap dessert dish
  • Sliced apple pudding
  • Baked Indian meal pudding
  • Boiled Indian meal pudding
  • Pumpkin pudding
  • Fayette pudding
  • Maccaroni pudding
  • Potato paste
  • Compote of apples
  • Charlotte
  • Apple fritters
  • Bell fritters
  • Bread fritters
  • Spanish fritters
  • To make mush

Cakes.

  • Jumbals
  • Macaroone
  • To make drop biscuit
  • Tavern biscuit
  • Rusk
  • Ginger bread
  • Plebeian ginger bread
  • Sugar ginger bread
  • Dough nuts- a yankee cake
  • Risen cake
  • Pound cake
  • Savoy, or spunge cake
  • A rich fruit cake
  • Naples biscuit
  • Shrewsbury cakes
  • Little plum cakes
  • Soda cakes
  • To make bread
  • To make nice biscuit
  • Rice bread
  • Mixed bread
  • Patent yeast
  • To prepare the cakes
  • Another method for making yeast
  • Nice buns
  • Muffins
  • French rolls
  • Crumpets
  • Apoquiniminc cakes
  • Batter cakes
  • Batter bread
  • Cream cakes
  • Soufle biscuits
  • Corn meal bread
  • Sweet potato buns
  • Rice woffles
  • Velvet cakes
  • Chocolate cakes
  • Wafers
  • Buckwheat cakes
  • Observations on ice creams
  • Ice creams
  • Vanilla cream
  • Raspberry cream
  • Strawberry cream
  • Cocoa nut cream
  • Chocolate cream
  • Oyster cream
  • Iced jelly
  • Peach cream
  • Coffee cream
  • Quince cream
  • Citron cream
  • Almond cream
  • Lemon cream
  • Lemonade iced
  • To make custard
  • To make a trifle
  • Rice blanc mange
  • Floating island
  • Syllabub

Cold creams.

  • Lemon cream
  • Orange cream
  • Raspberry cream
  • Tea cream
  • Sago cream
  • Barley cream
  • Gooseberry fool
  • To make slip
  • Curds and cream
  • Blanc mange
  • To make a hen’s nest
  • Pheasants a-la-daub
  • Partridges a-la-daub
  • Chickens a-la-daub
  • To make savoury jelly
  • Turkey a-la-daub
  • Salmagundi
  • An excellent relish after dinner
  • To stew perch

Preserves.

  • Directions for making preserves
  • To preserve cling-stone peaches
  • Cling-stones sliced
  • Soft peaches
  • Peach marmalade
  • Peach chips
  • Pears
  • Pear marmalade
  • Quinces
  • Currant jelly
  • Quince jelly
  • Quince marmalade
  • Cherries
  • Morello cherries
  • To dry cherries
  • Raspberry jam
  • To preserve strawberries
  • Strawberry jam
  • Gooseberries
  • Apricots in brandy
  • Peaches in brandy
  • Cherries in brandy
  • Magnum bonum plums in brandy

Pickling.

  • Lemon pickle
  • Tomato catsup
  • Tomato marmalade
  • Tomato sweet marmalade
  • Tomato soy
  • Pepper vinegar
  • Mushroom catsup
  • Tarragon, or astragon vinegar
  • Curry powder
  • To pickle cucumbers
  • Oil mangos
  • To make the stuffing for forty melons
  • To make yellow pickle
  • To make green pickles
  • To prepare vinegar for green or yellow pickle
  • To pickle onions
  • To pickle nasturtiums
  • To pickle radish pods
  • To pickle English walnuts
  • To pickle peppers
  • To make walnut catsup
  • To pickle green nectarines, or apricots
  • To pickle asparagus
  • Observations on pickling

Cordials, &c.

  • Ginger wine
  • Orgeat
  • Cherry shrub
  • Currant wine
  • To make cherry brandy
  • Rose brandy
  • Peach cordial
  • Raspberry cordial
  • Raspberry vinegar
  • Mint cordial
  • Hydromel, or mead
  • To make a substitute for arrack
  • Lemon cordial
  • Ginger beer
  • Spruce beer
  • Molasses beer
  • To keep lemon juice
  • Sugar vinegar
  • Honey vinegar
  • Syrup of vinegar
  • Aromatic vinegar
  • Vinegar of the four thieves
  • Lavender water
  • Hungarian water
  • To prepare cosmetic soap for washing the hands
  • Cologne water
  • Soft pomatum
  • To make soap
  • To make starch
  • To dry herbs
  • To clean silver utensils
  • To make blacking
  • To clean knives and forks