I have a weakness for historic cookbooks. There’s something nostalgic about cooking the same recipe, the same meal that women cooked a hundred years ago, two hundred years ago.
The first book that got me hooked on historic cooking was The Virginia Housewife by Mary Randolph. Growing up in a 300 year old farm house in Virginia, I felt a kinship to Ms Randolph, and I could easily imagine her in my family home, cooking snapping turtle soup, or going to the root cellar for a knuckle of beef.
- 5 eggs
- 1 cup heavy cream
- 1 cup milk
- 1 stick butter (ya’ll)
- 1/2 cup of fresh “sweet herbs” (or 1 Tbsp each of dried herbs)
- 1-2 cups cooked chicken
- Preheat the oven to 350 degrees F.
- Melt the stick of butter over a medium heat. Add the herbs and stir continuously.
- In a separate bowl, whisk together the eggs, heavy cream, and milk.
- Stir egg mixture into the butter.
- Stir in the chicken and bake for 45 min.