Historic Recipes from the Gann 

By Cody Berry 

Because my WWII exhibit is over, I thought it would be fun to share some historic holiday recipes with you all. Back in 2023 we got a neat little cookbook from a patron called The Methodist Cook Book, which was compiled under the auspices of the Missionary Society of Methodist Episcopal Church, South in 1911. These recipes are from that book. One of them is from Mrs. Gann. 

Mrs. George A. Brown’s Hot Chocolate 

One-gallon rich milk, quarter pound of Baker’s chocolate, eight heaping tablespoons sugar. Put milk on stove and when it begins to boil add chocolate and sugar. Stir briskly until dissolved. Let boil for five minutes. Serve immediately. Do not use sweet chocolate. 

“Excellent Punch” from Mrs. W.D. Brouse 

Make one half gallon of strong lemonade rather sour, into this put one quart home canned grapes. Let stand for two hours, just before serving. Put into the above one can of shredded pineapple. 

Ice Cream Candy from Miss Mamie Glenn Jackson 

One cupful of sugar, one-third of a cupful of water, one-fourth of a teaspoon of cream of tarter, butter the size of an egg, boil all this together fifteen minutes, not stirring until taken from the fire. Then add any flavoring preferred. 

Mrs. J. W. Ashby’s Chicken Pie 

Dress half grown chicken and cut into pieces and roll in flour, which place in a pan well lined with pastry, season with 2 cups of butter, salt and pepper to taste, pour in one pint boiling water, bake two hours, adding boiling water as needed. When done, add one cup cream and let come to boiling point, then serve. 

Mrs. Gann’s Pound Cake 

Six eggs beaten separately, one cup of butter, two cups of sugar, five cups of flour, one teaspoon baking powder, flavor to taste. Cream butter and sugar, add yolks with one cup of sweet milk and four cups of flour; lastly add fifth cup of flour into which baking powder has been mixed and the well beaten whites of eggs. 

Irish Turkey from Mrs. W. A. Crawford 

Take two sides pork ribs, place together in pan, add a pint of water, a little salt, and cook about an hour.