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Archiver > OKGEN > 2002-06 > 1024877294


From: Susan Bradford <>
Subject: Re: [OKGEN ] food names..sort of off topic
Date: Sun, 23 Jun 2002 19:08:14 -0500
In-Reply-To: <11b.12884c42.2a479057@aol.com>


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I found this in an Old Farmer's Almanac a few years ago.

Buckle, Duff, Dumpling, Fool, Flummery, Fritter, Grunt, Pandowdy, Roly
Poly, Scramble, Slump, Tipsy and Trifle were old fashioned desserts,
something like a pudding or fruit dessert. Many of these puddings
originated in England and recipes for them were brought here by the
colonists. White sugar was a high-priced imported luxury, so the
colonial dessert often contains honey, brown sugar (found at the bottom
of the molasses barrel), molasses, and maple sugar.

Older cookbooks made a distinction between "Slumps" and "Grunts". A
"Slump" was only made with apples, while a "Grunt" could be made with
berries, cherries, or peaches.

Apple Slump
Baking powder biscuit dough (using 2 cups flour)
3 pints apples, pared, cored and quartered
1 cup sugar
1/2 cup water
2 teaspoons cinnamon

Roll out and cut biscuit dough into 2 inch rounds. Combine
apples, sugar, water, and cinnamon in a saucepan. Cover
tightly and heat slowly to boiling. When boiling, cover with
unbaked biscuits. Place tightly fitting cover on pan and
continue to cook over low heat about 25 minutes. Remove
biscuits; pour cooked applesauce over them. Serve with cream. Serves 8.



At 03:57 PM 6/23/02, you wrote:

>Dear List......I was looking through some 4th of July receipes and came
>across some 'old fashinoned' desserts. I've heard these names all my life
>but just started wondering 'why' they were called what they are? Would
>anyone care to help me figure out the following?
>
>CRISP .....COBBLER.....(these two are pretty easy)
>..BUCKLE.....PANDOWDY.....SLUB........GRUNT......CHESS (as in chess pie)
>.......HOECAKE.........JOHNNYCAKE.......BUNDTCAKE (is it named only for the
>pan?)...Then there are measurements such as pinch, dash, scosh and smidgen
>...I think I'm spelling the last one right?
>Any ideas? Thanks......Sharyn

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