For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
photograph by Matt Hulsman
September 21, 1940 • This recipe comes from columnist Carol Dare’s neighbor — sort of. Dare asked for the recipe after she smelled the chowchow cooking next door, but the man simply informed her that he “cut up cabbage until he was tired” and “cut up green peppers until he cut his finger and then onions until his eyes started watering.” In regard to cooking time, “he cooked it until it was time to listen to his favorite news broadcast.”
Yield: 6 pints.
6 pounds Roma tomatoes, chopped
2 heads cabbage, finely shredded
4 large yellow onions, chopped
6 green bell peppers, cored, seeded, and diced
3 yellow bell peppers, cored, seeded, and diced
1 cup salt
½ gallon white distilled vinegar
6 tablespoons yellow mustard seed
1 tablespoon ground cloves
1 tablespoon ground allspice
1 tablespoon celery seed
2 pounds light brown sugar
Place tomatoes, cabbage, onions, and bell peppers in a large bowl or food bucket. Cover vegetables with cold water. Stir in salt and let sit at room temperature overnight.
Drain the vegetable mixture in a colander and rinse well to remove salt.
Place vegetables in a large stockpot. Add vinegar, mustard seed, cloves, allspice, celery seed, and sugar. Cook on low heat for 1 to 2 hours.
— Recipe adapted by Lynn Wells
photograph by Matt Hulsman
October 17, 1942 • In 1912, canning clubs for young girls started popping up as part of county home demonstration programs. At the end of each growing season, the girls recorded why they had joined the club and what they learned in reports called Tomato Club Booklets, which are now part of the North Carolina State Archives.
Yield: 8 pints.
7 pounds green tomatoes
3 cups pickling lime
2 gallons water
5 pounds granulated sugar
6 cups apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon celery seed
Slice tomatoes about ⅛-inch thick. Mix pickling lime in 2 gallons of water. Soak tomatoes in lime water for 24 hours.
Drain tomatoes from the lime water and rinse well. Place rinsed tomatoes in sink or large container and add water to cover. Soak tomatoes in clear water for 4 hours, changing the water every hour. Drain tomatoes and place in a large stockpot.
Add sugar and vinegar to a separate saucepan and bring to a boil. Add spices and stir. Pour hot syrup over tomatoes and let stand overnight.
Place stockpot of tomatoes on stove and cook for 1 hour over medium heat.
Fill clean, wide-mouthed Mason jars with tomatoes and cover with syrup. Seal jars using water-bath canning method.
— Recipe adapted by Lynn Wells
photograph by Matt Hulsman
September 1, 1972 • William P. Hudgins, the postmaster of Sunbury, sent this preserves recipe to Carol Dare, along with a jar of his creation. As a resident of Gates County, Hudgins lived in the Coastal Plain, where the loamy soil and moderate climate are perfect for growing pears.
Yield: 4 pints.
4 ripe pears, peeled, stems and cores removed, and coarsely chopped (about 3 cups)
1 (20-ounce) can crushed pineapple, drained
1 (1.75-ounce) package pectin
5½ cups granulated sugar
Juice from ½ lemon
Add pears and pineapple to a saucepan. Sprinkle pectin over the fruit and stir. Bring to a high boil, stirring occasionally. Stir in sugar and return to a rolling boil for 1 minute, stirring constantly. Remove from heat. Add lemon juice and stir. Skim foam off top with a metal spoon. Stir mixture again. Ladle hot mixture into glass jelly jars, leaving ½ inch of space. Clean outside of jars with a warm, wet cloth. Close jars and store in refrigerator for up to a week until ready to serve.
— Recipe adapted by Lynn Wells
photograph by Matt Hulsman
January 9, 1943 • Before there was the Ocracoke Island Fig Preserves Cake, which debuted in the 1960s, there was the simple Spiced Jam Cake. One of the most famous versions of this recipe, from the Civil War era, includes blackberries and caramel icing. Our North Carolina version features strawberry jam, likely because strawberries can be grown easily all over the state.
Yield: 12 servings.
½ cup vegetable shortening
¾ cup honey
3 large eggs, at room temperature, beaten
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
½ cup water
½ cup strawberry jam
For the icing:
¾ cup light corn syrup
3 egg whites
1 teaspoon vanilla extract
Preheat oven to 350°. Prepare two 9-inch round cake pans with cooking spray.
Using an electric mixer, cream together shortening and honey. Gradually add eggs and mix until well incorporated.
In a separate bowl, whisk together flour, cinnamon, cloves, salt, and baking soda.
Stir dry ingredients into shortening mixture, alternating with ½ cup of water. Fold in strawberry jam.
Evenly divide cake batter into both pans. Bake for 25 minutes or until a toothpick comes out clean. Place pans on cooling rack for 10 minutes. Remove cake from pans and allow to cool completely.
For the icing: Add the corn syrup and egg whites to a double boiler. Using an electric mixer, beat the syrup and egg whites until stiff peaks form, about 7 minutes. Add vanilla and whip 1 minute. Stack cake layers. Once layers have cooled completely, ice top and sides.
— Recipe adapted by Lynn Wells
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
