Southern Baking Traditions
Center for Public History, University of West Georgia

Here is just "a taste" of some of the great information about west Georgia piedmont baking traditions that we have discovered through the interviews. We are continuing to conduct interviews and to learn more about baking in the Georgia piedmont. All of our research is archived and available
at the Center for Public history.

When Mothers baked...

4 informants recalled that their mothers baked in the morning, and one remembered that her mother baked in the morning during the summer (to keep the house cool)

2 informants said just prior to eating

2 informants said in the afternoon ( 1 said "after work")

1 informant said no special time

7 did not recall

 

Biscuits:

6: breakfast only

5: breakfast and lunch/ after school

2: breakfast and dinner

1: breakfast (weekdays only) and lunch (Sunday)

1: breakfast (weekends only) and dinner

1: dinner only

 

Flour:

2 sometimes grew own; gristmill. sometimes purchased from store/peddler

2 self-rising, purchased at store

2 purchased at store; do not remember brand

1 purchased at store, 25lb

1 purchased at store, 100lb

1 "plain"

1 plain White Lily

1Striver's Best

1 grew own; gristmill

 

Measurement:

8 always estimated

1 used measuring spoon for cakes; estimated for all other foods

1 used tea cup for cakes; estimated for all other foods

1 used regular teaspoon sometimes; estimated for all other foods

 

Stove Types:

14 wood [4 specified "no thermostat" and 1 specified "with thermostat"] of these fourteen, later in childhood, 5 had electric, 2 had gas, 1 had kerosene

2 always electric

 

Cornmeal:

6 grew own; took to gristmill [2 later moved to "town" and purchased meal from store]

2 grew and ground own

1 self-rising, from store

1 "regular", from store

 

Cornbread:

When eaten:

8: noon and evening meals

3: evening meal

2: lunch

Sweetened?

8: no

[others do not recall]

 

Mothers' Specialties:

9: "tea cakes" (1 "Tallaposa tea cakes")

3: potato custard

3: cobblers (peach, pear, sweet potato, cantaloupe, apple)

3: cookies

2: potato pies

2: fried pies (1 "sweet rolls"= "fried pies with a lot of butter and sugar")

2: fruit cake (1 "with whiskey", 1 "Japanese fruit cake)

2: pies (blackberry)

2: jellies/ jams ( apple, blackberry)

1: "cold bread pudding" (cold biscuit mashed with sugar, eggs, and grease)

 

Milk:

10: had cow and made butter / buttermilk, even in "town"*

3: purchased buttermilk*

1: buttermilk delivered

1: sweet milk delivered

* those who did not have cows: if could not purchase buttermilk, purchased sweet milk. If did not have sweet milk, used water for baking.

 

Fat:

9: used shortening by some point (4 specifically said Crisco)

7: lard from family's hogs

4: purchased lard from store

1: purchased lard from others who owned hogs; later, used shortening

 

Leavening:

7: baking soda

5: baking powder

4: self-rising flour (especially for biscuits)

3: salt

2: yeast

 

Pans:

7: iron skillet (cornbread)

6: metal / black pan (biscuits)

5: metal / black pan (cornbread)

3: bread tray / pan (biscuits)

1: old car door (biscuits)

 

Common biscuit "topping":

4: butter [1 specified "melted butter"]

3: sugar

2: jelly [1 specified "grape jelly"]

2: sorghum syrup [1 was "homemade"]

1: milk

1: apple butter

 

Pre-packaged mixes:

5 use cake mixes

2 never use any mixes

2 use biscuit mixes (1 "frozen biscuits")

2 use pre-made pie shells

1 has used cake mixes but does not like them

1 uses pre-made mixes for breakfast foods

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