(My Version) the Best 17Th Century Virginia, Maryland and Massachusetts Black Cooks: First Thanksgiving and Christmas Emanuel Cookbook

By Sharon Kaye Hunt

The Eight Book Series is dedicated to the First Slaves’ Thanksgiving and Christmas Dinners Celebrations in the United States. The First Series. Covers the first slaves who arrived in the states of Virginia, Maryland and Massachusetts. The first Thanksgiving of the Pilgrims has made history since 1621. The first slaves arrived in Virginia in August 19, 1619. Even though slavery was very harsh, the slaves were able to create meals from what ever was available. The slaves carved cooking and eating utensils from wood from different varieties of trees.
Even though the slaves were treated terribly and prohibited from
Reading, writing, or going to church, the slaves were able to get patents and serve in the Civil War.

• Language: English
• Publisher: Xlibris US
• Release date: Feb 21, 2020
• ISBN: 9781796088281

Sharon Kaye Hunt

Sharon Hunt, born in Nobletown and is a 1965 graduate of Wewoka High School. She graduated with B.S. and M.S Degrees from Oklahoma State University. She did further study at Kansas State University. Ms. Hunt is a retired registered dietitian and worked as a dietitian at St. Luke’s and Texas Children’s Hospitals in Houston, Texas. Ms. Hunt taught food and nutrition for more than forty years at Langston University and Fort Valley State University, Fort Valley, Georgia. While at Fort Valley, Ms. Hunt wrote a cookbook Bread from Heaven and appeared on QVC Home Shopping Network three times. Ms. Hunt wrote the original recipe for the World Largest Peach Cobbler for Peach County, Georgia. Ms. Hunt co-founded the undergraduate chapter of Delta Sigma Theta at Oklahoma State University in Stillwater, Oklahoma and served as the charter president of the Warner Robins Alumnae Chapter of Delta Sigma Theta Sorority in Warner Robins, Georgia. Currently, Ms. Hunt is retired from teaching and has begun a new career in African-American History. She has self-published 35 books on different aspects of history. She mainly writes about Oklahoma and Georgia. She hopes to be on the move to write 11th grade Black history books and to include more history about the slaves in eleventh grade history in the United States. Ms. Hunt promoted a Community Pride Sign to be placed in her hometown of Wewoka, Okla. On the African leader -Lawyer James Coody Johnson who assisted slaves and Native Americans. To get an understanding of slaves’ survival food, Ms. Hunt submitted a proposal to the Oklahoma Legislature to vote in the “Cornmeal-hoecake Bread” as Oklahoma’s official bread. Ms. Hunt is writing a series of books to show how the slaves may have celebrated Thanksgiving and Christmas Dinners during their harsh times.The former slaves gave ideas about how they celebrated different holidays.

Book preview

Copyright © 2020 by Sharon Kaye Hunt.

ISBN:           Softcover                978-1-7960-8827-4

                     eBook                     978-1-7960-8828-1

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Scripture quotations marked KJV are from the Holy Bible, King James Version (Authorized Version). First published in 1611. Quoted from the KJV Classic Reference Bible, Copyright © 1983 by The Zondervan Corporation.

Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

Rev. date: 02/21/2020

Xlibris

1-888-795-4274

www.Xlibris.com

807605

CONTENTS

Dedication

Disclaimer

Preface

Part I   Virginia

Thanksgiving Appetizers

Pickled Peaches

Fried Oysters

Crab Cakes

Blue Crab Stew

Squirrel Soup

Peanut Soup

Okra Soup

Turtle Soup

Roasted Wild Turkey

Fried Venison Steaks

Barbeque Pulled Pork

Fried Shrimp

Sugar Cured Ham

Venison Roast

Smoked Ham

Fried Chicken

Cornbread Dressing

Wild Rice Dressing

Boiled Kidney Beans

Fried Potatoes

Rice and Gravy

Brown Gravy

Green Beans with Potatoes

Squash Casserole

Boiled Lima Beans

Boiled Mustard Greens

Fried Corn

Boiled Sweet Potatoes

Cornbread Hoe Cakes

Hot Water Corn Bread

Sweet Potato Custard

Molasses Cake

Buttermilk Pie

Molasses Pie

Apple Cobbler

Pumpkin Pie

Buttermilk

Coffee

Apple Cider

Corn Shuck Tea

Eggnog

Roasted Peanuts

Hickory Nuts Cookies

Smoked Crab Legs

Syrup Candy

Dried Shrimp

Dried Apricots

Pickled Pig’s Feet

Baked Sweet Potatoes in Ashes

Part II   Maryland

Shrimp/FuFu

Deviled Eggs

Maryland Crab Cakes

Fried Plantains

Applesauce

Fried Chicken Livers

Pumpkin Stew

White Potato Soup

Okra Soup

Sweet Potato Soup

Hot Pepper Soup

Goat Head Soup

Opossum Stew

Cabbage Stew

Roasted Rack of Goat

Chicken and Dumplings

Roasted Turkey

Fish Boil

Maryland Ham-Fried

Chicken Pot Pie

Oxtails/Rice

Cornbread Dressing

Jollof Rice

Corn Pudding

Fried Eggplant

Mustard Greens/Hot Peppers

Chow Chow

Boiled Collard Greens/Cured Meat

Succotash

Boiled Kale Greens

Boiled Butter Beans

Egg Bread

Cracklin’ Bread

Hush Puppies

Spoon Bread

Skillet Corn Bread

Ash Cakes

Peach Brandy

Egg Custard Pie

Peach Cobbler

Berry Cobbler

Sweet Potato Pudding

Sweet Potato Pie

Vinegar Pie

Pie Crust

Pound Cake

Jelly Cake

Cane Syrup Cookies

Souse Meat

Fried Pork Chop/Biscuit

Biscuits

Fried Pork Skins

Tea Cakes

Pecan Pralines

Peanut Brittle

Fried Corn Pops

Part III   Massachusetts

Stewed Crab Legs

Fried Sausage Links

Hoppin’ Johns

Molasses Bread and Butter

Buttermilk Biscuits

Pot Liquor

Smoked Herrings

Liver Cheese Slices

Flapjacks/Maple Syrup

Red Beans/ Rice Soup

Fish Head Soup

Crab Legs Soup

Spinach Soup

Squash Soup

Rabbit Meat Soup

Pumpkin and Goat Meat Stew

Green Split Pea Soup

Boiled Wild Turkey

Roasted Guinea Hens

Smoked Venison Rump Roast

Fried Trout

Smoked Picnic Ham Barbecue

Smoked Grouper Fish

Baked Raccoon and Sweet Potatoes

Fried Turkey

Rice Dressing

Fried Potatoes

Fried Grits

Fried Sweet Potato Wedges

Wild Rice Dressing

Oysters and Rice Dressing

Hominy Grits Casserole

I Boiled Green Beans

Baked Kidney Beans

Carrot Souffles

Sweet Potato Soufflé

Boiled Rutabagas Greens

Boiled Okra Pods

Smothered Wild Onions

Steamed Wild Asparagus

Corn Pones

Buttermilk Biscuits

Cornmeal Biscuits

Gingerbread

Scones

Ginger Tea

Eggnog

Wild Grape Wine

Sorghum Pie

Indian Pudding

Raisin Pie

Coconut Cake

Fried Peach Pies

Persimmons Pudding

Mincemeat Pie

Grits Pudding

Boiled Peanuts

Pickled Eggs

Dried Peaches Slices

Hoop Cheese Slices

Fried Meat Skins

Sugar Cane Joints

Fried Peanuts

Green Apple Slices

References

DEDICATION

The author is thankful for the favor of Jesus Christ in giving her ideas

and she dedicates all her work to Him. Also, she dedicates the Book

Series to all descendants of slaves, and the world as a whole who has

profited from the slaves food knowledge and preparation methods.

"Commit thy works to the Lord and thy thoughts

will be established" Proverbs 16:3

The author is especially thankful to her parents Dewey and

Repol Hunt for their wealth of teaching about slavery.

DISCLAIMER

The information about slaves’ food selections and menu development were developed by the author. All recipes were developed by the author and do not represent ideas of others.

Biblical scriptures were selected by the author.

PREFACE

Each year a history of the First Thanksgiving in the United States is noted and the date of 1621, but no mention of the slaves first thanksgiving even though the some slaves arrived in Virginia in 1619.

Therefore, the author has written eight books for the Series. The purpose of the Series- Food Revelations from Heaven(Jehovah - Jireh) to Slaves is to propose what the first slaves may have prepared and eaten for their first Thanksgiving and Christmas dinners.

To gain some insights in the slaves’ lives, some slave narratives that are in the public domain were consulted.

CHAPTER 1

INTRODUCTION

The name of the first book in the Series is -The Best 17th Century Virginia, Maryland and Massachusetts Black Cooks First Thanksgiving and Christmas Emanuel Cookbook. The cookbook is centered around what the slaves may have prepared for their meals and how they may have prepared the meals. The cookbook is divided into three parts. Part I -Virginia; Part II-Maryland and Part III-Massachusetts.

Each part is divided into food items, information about the state, pre-and post-slavery reviews, regions of each state, and biblical scriptures.

INFORMATION ABOUT SLAVERY – PRE AND POST

Slavery in America Before the Constitution

Beginning in 1619, the first slaves were brought to Virginia. The southern planters were dependent on slave labor to work in the fields of cotton, rice and other duties around the plantation. The slave labor was free.

When the Constitution was written, the slaveholders did not want Congress to be given the power to stop slave trade. The original Constitution was written in 1787. As a compromise, the writers of the Constitution agreed that Congress would not stop the slave trade for 20 years.

After 1808, new slaves could not be brought into the country. However, slavery continued in some states.

Slaves were bought, sold and kept in slavery until 1865.

Freedom came to most slaves after two hundred or more years in slavery. Even though the Emancipation Proclamation was issued in 1863, the end of slavery marked by the passing of the 13th Amendments to the Constitution and the end of the Civil War in 1865. Many of the slaves did not receive notification until later.

For example, the Texas slaves did not receive the news until June. Therefore, Texas African-American celebrate Juneteeth-June 19 was Emancipation Day in 1865. Georgia former slaves celebrate May 12, 1865.

Emancipation Proclamation

The Civil War started in Sumter County, South Carolina in 1861. Slavery was one of the cause why the Civil War broke out.

The Emancipation was written by President Abraham Lincoln in 1863, two years after the War began.

It stated the Emancipation Proclamation, that all slaves in the rebellion states-the confederated states-were free. It did not free the slaves in the states that were loyal to the Union. All slaves were freed after thee ending of the Civil War.

The Civil War Amendents-13th, 14th and 15th Amendments were passed to give slaves freedom.

The 13th Amendment was approved in 1865. The Amendment made slavery illegal.

The 14th Amendment was approved in 1868 to protect the right of the freed slaves. It along with Bill of Rights, protect the rights of citizens. The Amendment says any state deprive (deny) any person of life, liberty or property, without due process of law (the right to be treated fairly, nor deny to any person within

Its jurisdiction (boundaries) the equal protection of the law.

The 15th Amendment approved in 1870, guaranteed black male citizens the right to vote. Neither black nor white women had the right to vote until 1920.

BIBLICAL SCRIPTURE

Psalm 35:1

Plead my cause, O Lord, with them that strive with me: fight against them that fight against me.

PART I

VIRGINIA

CHAPTER 2

FIRST VIRGINIA SLAVES POSSIBLE AVAILABLE

FOOD AND COOKING SOURCES