Showing posts with label gluten-free. Show all posts

Honey and Raspberry Ade (1920) ★★★★★

 

I found this recipe while browsing and I thought the combination of honey and raspberry sounded delicious! It's especially fitting for summertime, when berries are bountiful. I imagine if one had access to berry bushes, this would be a great way to use up any extra berries, especially the squished or extra ripe ones.

Original Recipe:
HONEY AND RASPBERRY ADE
Place three baskets of well-washed raspberries in a saucepan and add
          One quart of water,
          One and one-half cups of honey,
          One-quarter teaspoon of nutmeg.
Bring to a boil and cook slowly until the fruit is soft, mashing frequently with the potato masher. Cool and strain into punch bowl. Add a piece of ice and the juice of one orange or one lemon.

The Verdict:
Yummy! I just used a whole bag of frozen raspberries (cheaper and already washed!), which ended up being 600g. I'm not sure if that's equal to "three baskets", but the flavour was good. With the juices from the berries and the orange, this didn't really cook down that much, so it probably makes about 4 cups (4 servings). Its a nice drink, although a little sweet, so the ice cubes are nice to water it down a bit. I actually tried some warm though, and it was really good, almost like a nice cider, but with raspberries. I think this recipe served warm would be an excellent cold weather drink. Overall, 5 stars. Simple and delicious is a win to me!

Modernized Recipe:
(Adapted from Mrs. Wilson's Cook Book)

4 cups WATER
600g RASPBERRIES
1 1/2 cups HONEY
1/4 teaspoon NUTMEG
1 ORANGE or LEMON

1. In a large pot, add all ingredients and bring to a boil. Let simmer for a few minutes, until the fruit has dissolved. Meanwhile, juice an orange or lemon.
2. Pour the orange or lemon juice into a large pitcher and strain in the raspberry ade. Let cool and serve with ice cubes (or serve hot!).
Read More

Basic Bavarian (c.1967) ★★★



I really wanted to have a medieval recipe up on the blog yesterday, but alas, it was not to be. Over the weekend we had Little Y's third birthday party and on top of that, our air conditioner broke and we're currently attempting to survive 42 degree weather. Needless to say, there was no way I was turning on an oven or a stove. So, I noticed a distinct lack of gelatin on this blog, and decided to do a gelatin recipe, since it requires no cooking or baking!

This recipe comes from The Joys of Jell-O Brand Gelatin, 9th edition. It seems like all editions of this cookbook are undated, but the introduction states, "Jell-O Gelatin first grandly shimmered its way into American dining rooms in 1897. Just how many brands in your kitchen go back over 70 years?" From this we can deduce that the cookbook was published circa 1967.


Original Recipe:


The Verdict:
This dessert is very rich because of the whipped cream - almost too much so. The strawberry flavour is not strong at all. The added cream also made it a bit less solid than regular gelatin, even after being in the fridge all night. I think it would benefit from a bit of time in the freezer, for a more solid consistency (edit: or just don't make this on a very hot day like I did ;) ). I felt so wrong adding extra sugar to the gelatin powder, but because the whipped cream I used was unsweetened the end result was barely sweet at all! This is pretty good on its own, but I think it would be really good as a filling in a pie, as suggested in the cookbook. I didn't add any fruit, because I didn't have any on hand, but I think it would help cut the intensity of the cream as well. Oh, and my gelatin is a bit spotty because I waited too long to stir in the whipped cream.


Modernized Recipe:
(Adapted from The Joys of Jell-O Brand Gelatin, via Eudaemonius)

The original recipe is easy to follow. To unmold your gelatin, go around the outside edge with a wet finger and gently pull it away from the edge. Then set the mold in a container of warm water for a few seconds and invert onto a plate.
Read More

Chocolate Syrup/Refreshing Drinks for Summer (c.1909) ★★★

I was browsing historical cook books online and I came across this recipe for "Refreshing Drinks for Summer." Even though the first day of summer isn't officially for another month or so, it certainly feels like it's here already in Canada! This seemed like a simple yet tasty recipe for a nice warm-weather beverage.
The cookbook today's recipe comes from was written by Miss Parloa and Mrs. Hill as an advertisement for the Walter Baker Chocolate Company, which many of you might recognize as simply "Baker's chocolate", still widely used in baking today. The company has had remarkable longevity, having been established in Massachusetts 1764. Perhaps their advertising tactics worked!


Original Recipe:
Into a granite-ware saucepan put one ounce—three tablespoonfuls—of Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a pint of boiling water, stirring all the time. Place on the fire, and stir until all the chocolate is dissolved. Now add one pint of granulated sugar, and stir until it begins to boil. Cook for three minutes longer, then strain and cool. When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a cold place.
Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda-water from a syphon bottle, or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice-cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.


The Verdict:
Although this tasted fine, I was kind of disappointed. All this really is is homemade chocolate milk. I thought it would be more like a float, but with only 1/4 cup of soda water, the fizz is pretty much nonexistant. The chocolate syrup is good, but it's a fairly basic recipe to begin with. The amount of vanilla was a tiny bit too much, and I think if possible a vanilla bean boiled in there would have been much tastier than extract. If I were to make this again I would go fancier - forget the ice altogether, mix the milk and chocolate syrup with more soda water, and add the whipped cream and ice cream on top, perhaps with a drizzle of syrup. I give this recipe 3 stars, not because it tasted bad, but because was pretty average and tasted just like chocolate milk which could have been made without the ice, whipped cream, and soda water. Anyway, the rest of the syrup will make a yummy ice cream topping!


Modernized Recipe:
(Adapted from Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill)

Chocolate Syrup
1 ounce COCOA POWDER
1 cup BOILING WATER
2 cups SUGAR
1 tablespoon VANILLA EXTRACT

Refreshing Drinks for Summer
2 tablespoons BROKEN ICE
2 tablespoons CHOCOLATE SYRUP
3 tablespoons WHIPPED CREAM
1/2 cup MILK
1/4 cup SODA WATER
1 tablespoon VANILLA ICE CREAM (optional)

1. To make the chocolate syrup: boil 1 cup of water, dissolve the cocoa in it when boiling, add the sugar, simmer about 3 more minutes, remove from heat, and add vanilla extract. Let cool before using.
2. To make a refreshing drink: Essentially mix all ingredients together. See "The Verdict" for serving suggestions.
Read More

Peach Cup (1920) ★★★★

This recipe represents a very deep-rooted tradition of making fruit syrups for refreshing summer beverages.



Original Recipe:

PEACH CUP 
Place one quart of peeled and sliced peaches in a saucepan and add 
One pound of sugar,  
One cup of water. 
Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon. 
To use: Place one-half cup of the peach mixture in a glass and add 
Two tablespoons of cream, 
One-half cup of crushed ice, 
and fill with carbonated water. 
A box of straws to use in serving these iced drinks makes them doubly attractive.


The Verdict:
Well firstly, I was surprised at how much peach flavour the syrup actually had, because I used frozen peaches. That said, while I did taste the peach, it could have been even stronger, so I would suggest at least using some fresh peaches if you make this.
The cream was a little bit of a strange addition for my modern tastes. The flavour did grow on me, but it seemed like 2 tablespoons was a bit too much. Also, the syrup was very sweet, so maybe a little under 1/2 cup would be a better amount, but of course it all depends on how much carbonated water is added. I think even just using the peach syrup with carbonated water would be a yummy drink all on its own. Overall, this recipe is really nice and is definitely worth 4 stars!


Modernized Recipe:
(Adapted from Mrs. Wilson's Cook Book)

1 quart (4 cups) PEACHES, peeled and sliced
1 pound SUGAR
1 cup WATER
Juice of 1 LEMON
1-2 tablespoons CREAM
1/2 cup CRUSHED ICE
SODA WATER

1. In a medium saucepan, combine the peaches, sugar, and water. Bring to a boil and let it simmer until the peaches are very soft.
2. Strain the liquid through a sieve and gently push on the cooked peaches to ensure you get as much syrup as you can. Add the lemon juice to the syrup and stir well. (Tip: I saved the cooked peaches and blended them up in a smoothie! No need to waste!)
3. To make a "Peach Cup" put 1/2 cup of the peach syrup (cooled) in a large glass. Add 1-2 tablespoons of cream, as desired. Add 1/2 cup crushed ice and top the glass up with carbonated water, to taste. Stir well to combine and enjoy!
Read More

Foam Torte (1919) ★★★★★

So I had bought a bunch of strawberries which were about to become inedible. Naturally I looked for a way to use them up and I found this recipe by searching Feeding America. Reading the recipe, I thought this was similar to the Australian/New Zealand pavlova, and I think it definitely turned out that way.



Original Recipe: 


The Verdict:
Very delicious! I love the texture of the meringue - the crust dissolves on your tongue and the inside is chewy like a marshmallow. The strawberries provided a nice tang and freshness which was necessary to cut the very sweet meringue. I think with bananas only this would be too sweet. I'm not sure if the recipe was meant to be this way, but my foam torte turned out like...well, a tart's crust. I wish I had added more strawberries for filling, though, as the sides were pretty high. I also think that my springform pan was a tiny bit too big. I would have preferred a slightly smaller and thicker crust, especially on the bottom. Like a deep-dish pizza, kind of.

Modernized Recipe:
(Adapted from The International Jewish Cookbook)

4 EGG WHITES
1 tablespoon VINEGAR
1 cup SUGAR
1 teaspoon VANILLA
SLICED FRUIT, such as strawberries, peaches (with cream), or bananas

1. Preheat oven to 350F and grease a springform pan.
2. In a large bowl, beat the egg whites until frothy. Then slowly add the vinegar by drops, while beating. Add half the sugar and beat until soft peaks form. Add the rest of the sugar and the vanilla and beat until the egg whites are glossy and form stiff peaks.
3. Add the egg whites to the prepared pan (reserving some for decorating if desired) and spread with a spoon, making sure to line the sides of the pan to create a crust. Use the reserved egg whites to decorate the top of the torte. Bake for about 45 minutes. When done, let it cool in the oven without opening the door.
4. When cooled, add the sliced fruit to the top of the torte and serve.
Read More

Mint Julep (1917) ★★★★★

Today, Mint juleps are very closely associated with the Kentucky Derby, which runs on the first Saturday in May. This year, 2013, the event falls on May 4th.

As with nearly any recipe, it is difficult to pin an exact date when the mint julep was created. Currently, the first known mention of the drink is in the 1803 book Travels of Four Years and a Half in the United States of America by John Davis. The reference appears in a passage called "Story of Dick the Negro" and states, "This young chap, Sir, (here Dick winked his left eye,) was a trimmer. The first thing he did on getting out of bed was to call for a Julep;* and I honestly date my own love of whiskey, from mixing and tasting my young master's Juleps." The footnote reads, "A dram of spirituous liquor that has mint steeped in it, taken  by Virginians of a morning."  In Kentucky, silver julep cups were being awarded as fair prizes as early as 1816.

The origins of the term "julep" can be traced to a Middle Eastern beverage of rose petals muddled in water, called a "gulab" or "julab." "Julep" is a French translation. The Oxford English Dictionary cites the earliest use of the word as around 1400, when it was used to describe a syrup used to administer medicine. This method of improving the flavour of water eventually made its way to the Americas, and apparently evolved along the way. One theory is that the mint julep was created in order to mask the flavour of poorly made whiskey - similar to the original use of a medicinal julep.

Naturally, such a popular beverage did not arise without argument. The main issue is whether to crush the mint or not. This debate dates back to the earliest incarnations of the drink in the nineteenth century. Furthermore, there is a bit of a rivalry between Kentucky and Virginia, as to who can claim ownership of the beverage.
LIFE, May 1937
The association of the drink with the Kentucky Derby began in 1875, with the inception of the racetrack. It was first advertised as the official Derby drink at Churchill Downs in 1938. An 1937 edition of LIFE magazine included details of Julian P. Van Winkles' "mint julep party" held during that years Kentucky Derby. Apparently the Van Winkle recipe for mint juleps used only 17 year old bourbon. The recipe LIFE provided was: "put sugar and bruised mint at the bottom of the silver cup, pack in finely-cracked ice to induce proper frosting, stick mint sprigs in after two ounces of Bourbon have been poured." Today hundreds of thousands of juleps are served at the Derby and collectible cups have been soldd since 1938.

While mint juleps are traditionally alcoholic, this recipe is safe for the whole family! It may not be authentic, but it hits the spot when you can't or don't drink alcohol. It is possible that this unusual 1917 recipe was a result of the prohibition movement. Temperance, or abstinence from drinking alcohol, had gained momentum during the nineteenth century, and  by the early twentieth century laws were being passed which prohibited the sale of alcohol, partially in order to save resources for World War One. The Eighteenth Amendment in the United States took effect in 1920 and prohibited the sale, transport, and production of alcohol. (Fun fact: here in Ontario we can only buy alcohol from LCBO [Liquor Control Board of Ontario] stores, a remnant method of control in the post-prohibition era.)
LIFE, August 1941
For those wishing to imbibe in the traditional version, here is an early printing of the recipe, from 1845. It was published in Eliza Acton's Modern Cookery for Private Families in Britain:

Mint Julep, An American Receipt.
Strip the tender leaves of mint into a tumbler, and add to them as much wine brandy, or any other spirit, as you wish to take. Put some pounded ice into a second tumbler; pour this on the mint and brandy, and continue to pour the mixture from one tumbler to the other until the whole is sufficently impregnated with the flavour of the mint, which is extracted by the particles of the ice coming into brisk contact when changed from one vessle to the other. Now place the glass in a larger one, containing pounded ice: on taking it out of which it will be covered with frost-work.' Obs.--We apprehend that this preparation is, like most other iced American beverages, to be imbibed through a reed: the recei, which was contributed by an American gentleman, is somewhat vague.
Alternatively, you could try Henry Watterson's recipe: "Pluck the mint gently from its bed, just as the dew of the evening is about to form upon it. Select the choicer sprigs only, but do not rinse them. Prepare the simple syrup and measure out a half-tumbler of whiskey. Pour the whiskey into a well-frosted silver cup, throw the other ingredients away and drink the whiskey."



Original Recipe:

25.—MINT JULEP (Ginger Ale)

¾ cup sugar4 sprigs mint
1 cup water1 pint ginger ale
Juice of 3 lemons
Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, add julep, and garnish with a sprig of mint.



The Verdict:
This drink basically tastes like sweet, lemony mint tea. I enjoyed it. The ginger ale wasn't really tasteable, but it gave a nice fizz. It was definitely refreshing. The drink alone is quite sweet, so it definitely needs the ice (or even just water if need be) to dilute it a bit. While it was definitely a delicious recipe, I'm not sure it actually resembles a real mint julep at all.

Modernized Recipe:
(Adapted from Better Meals for Less Money)

3/4 cup SUGAR
1 cup WATER
Juice of 3 LEMONS, strained
4 sprigs MINT, plus more for garnishing
1 pint (2 cups) GINGER ALE
CRUSHED ICE

1. In a small saucepan, boil the sugar and water for 10 minutes. Let cool.
2. Add the lemon juice to the cooled sugar syrup. Add the mint leaves, and gently bruise them by pressing on them with the back of a spoon (or use a muddler). Add the ginger ale.*
3. Fill glasses with crushed ice, add the julep, and garnish with a sprig of mint.

* Although the recipe didn't mention this, I strained the syrup before adding the ginger ale. I used frozen mint leaves (a mistake, I might add), so they were all shriveled and nasty and I didn't want them in my cup.

Also note, I've read a recipe in which the mint leaves are muddled in hot water, in order to bring out the flavour. It might be worth it to add them to the hot syrup to mimic this method.




-----
Sources

 Davis, John. Travels of Four Years and a Half in the United States of America during 1798, 1799, 1800, 1801, and 1802. Bristol: R. Edwards, 1803. Print.

 Egerton, John. Southern Food: At Home, on the Road, in History. North Carolina: University of North Carolina, 1993. Print.

 Four Roses. "This Is a Lucky Year for Julep Lovers!" LIFE 25 Aug. 1941: 34. Google Books. Web. 30 Apr. 2013. <http://books.google.ca/books?id=ZE0EAAAAMBAJ&source=gbs_navlinks_s>.

 "Life Goes to a Party." LIFE 24 May 1937: 90-92. Google Books. Web. 30 Apr. 2013. <http://books.google.ca/books?id=1kQEAAAAMBAJ&dq>.

 "Mint Julep." Wikipedia. Wikimedia Foundation, 23 Apr. 2013. Web. 30 Apr. 2013. <http://en.wikipedia.org/wiki/Mint_julep>.

 Nickell, Joe. The Kentucky Mint Julep. Lexington, KY: University of Kentucky, 2003. Print.

 Olver, Lynne. "Mint Julep." The Food Timeline. N.p., 2000. Web. 30 Apr. 2013. <http://www.foodtimeline.org/foodbeverages.html>.
Read More

7-Layer Casserole (1950s) ★★★


Hooray, a casserole!
Actually, I really love casseroles. They are one of my favourite foods - easy to make, and taste great! This one is also awesome because there are no canned soups (sorry, just not a fan!).


Original Recipe:

7-Layer Casserole

 Talk about your one-dish meals! Here's one with no pre-cooking. Just put in the layers, pop it in the oven, and get set for some real raves from your family!

 Start heating oven to moderate (350F.). Place these ingredients in layers in a 2-qt. baking dish with a tight-fitting lid:

 1. 1 cup rice, uncooked
2. 1 cup canned whole kernel corn, drained
3. Sprinkle with salt and pepper. Pour 1 8-oz. can HUNT'S TOMATO SAUCE and 1/2 can water over first two layers
4. 1/2 cup each finely chopped onion and green pepper
5. 3/4 lb. uncooked ground beef, seasoned with salt and pepper
6. Pour second can HUNT'S TOMATO SAUCE and 1/4 can water over all
7. Cover meat with 4 strips bacon, cut in half

 Cover dish and bake at 350F. for 1 hour. Uncover and bake about 30 minutes longer. Makes 4 - 6 servings.

 There's just no end to the tempting casseroles you can make with HUNT'S TOMATO SAUCE. It's particularly nice for leftovers. A little of this, a little of that, and HUNT'S TOMATO SAUCE - and a delicious dinner is on your table! Let your imagination be your guide...when Hunt's in the kitchen to help!


The Verdict:

Mr. Man thought this was weird. I thought it was okay. The flavours were nice together and it was ridiculously easy to make. I love a one-dish meal that has carbs, protein, and veggies all together. It's pretty economical. Oh, and I used short grain brown rice because it was what I had on hand and it was cooked to perfection!
However, using uncooked ground beef and bacon made it really greasy. I was quite concerned that there was no grease floating on top - meaning the rice and veggies absorbed all of that. Ewwww....Also, the bacon didn't get any direct heat, so it was all gummy, even though it was cooked through. I really liked the recipe though, so I made some modifications, which are below. I give it 3 stars as is, but it's probably worth 4 if modified.


Modernized Recipe:

(Adapted from 21 Ways to Serve Hamburger, found at Shelf Life Taste Test)

16 ounces TOMATO SAUCE
6 ounces WATER
1 cup RICE, uncooked
1 cup CORN (I used frozen)
1/2 cup ONION, diced
1/2 cup GREEN PEPPER, diced
3/4 pound GROUND BEEF, cooked and drained
4 pieces BACON
SALT, to taste
PEPPER, to taste

1. Preheat the oven to 350F.
2. In a 9x13 pan, layer the rice, corn (salt and pepper to taste), 8 ounces of tomato sauce, 4 ounces of water, onion, green pepper, ground beef (salt and pepper to taste), remainder of tomato sauce and water, and bacon. Cover with aluminium foil.
3. Bake for 1 hour, then uncover and bake for another 30 minutes. Turn the oven to broil to crisp the bacon on top, watching carefully not to burn it (alternatively, try pre-cooking the bacon and just crumbling on top).
4. Let cool slightly and serve.
Read More

Vanilla Ice Cream with Marshmallows (c. 1931) ★★★★★


Today I have a menu for "Christmas Dinner," taken from The Settlement Cookbook. This cookbook was originally published in 1901 and was so successful that a further 34 editions were published. Today's excerpt comes from the edition published around 1931, which seems to be one of the more popular editions. In this edition the author, Lizzie Black Kander, includes several menu suggestions, including ones for holidays such as Christmas, St. Patrick's Day, Valentine's Day, Lent, and Washington's Birthday. Since making the whole Christmas menu would be a little...overwhelming, I chose to make just one dish, marshmallow ice cream. The menu didn't indicate a specific flavour, but the book gives a few varieties, including chocolate, coffee, orange, and New York.
What caught my attention while reading this cookbook was that it was written by a Jewish woman who wanted to assimilate young Jewish girls into mainstream American society. One might see Kander's fight for Americanization of immigrants as a negative thing - after all, she was encouraging the abandonment of traditional culinary values. However, it would be difficult not to describe Kander as a strong, courageous woman who actively sought out her goals (despite the fact that she proclaimed the importance of the woman in the domestic sphere).
The focus of the cookbook explains the emphasis on American holidays in the menus section. However, I did notice a few traditional Jewish recipes throughout the book, such as matzo balls, matzo pudding, and kugel. There are also a number of German and Eastern European influences present - in fact, the book is one of the largest collections of Jewish and German recipes published in the United States.
The Settlement Cookbook was also a charity cookbook - its aim was to raise funds for the Jewish Settlement House in Milwaukee, Wisconsin ("settlement work" was a term used to describe charitable work among immigrants). The success of the book meant that charities in Milwaukee benefited from the book's sales for over 75 years.
Overall, Kander's work was extremely influential in Milwaukee and the United States as a piece of socio-cultural history. Indeed, it is still influencing North American society today, in facsimile and new revised editions.

Original Recipe:



The Verdict:
This ice cream is ridiculously creamy. I was shocked at how silky it was on my tongue. I liked the flavour, but I think I might have preferred the chocolate variety a little more. Mr. Man thought it was cream cheese at first. He didn't like it, but that's because he doesn't like marshmallows.
I also happened to accidentally burn a little bit of the mixture while it was on the stove, but it actually gave a nice toasted marshmallow flavour. Really, this recipe is nice the way it is, but next time I would toast the marshmallows beforehand.

Modernized Recipe:
(Adapted from The Way to A Man's Heart ... The Settlement Cook Book)

1 cup MILK
20 MARSHMALLOWS
1 cup CREAM or EVAPORATED MILK
1 teaspoon VANILLA

1. In a medium saucepan, heat the milk. Cut the marshmallows into small pieces and add to the hot milk, stirring until dissolved.
2. To the saucepan, add the vanilla. Let cool.
3. Whip the cream until stiff peaks form. Gently fold into the cooled marshmallow mixture.
4. Put the ice cream mixture into the freezer to set or follow the directions on your ice cream maker.

-----
Sources

 Fritz, Angela. "Lizzie Black Kander and Culinary Reform in Milwaukee, 1880 - 1920."Wisconsin Magazine of History 87.3 (2004): 36-49. Wisconsin Historical Society. 2007. Web. 20 Dec. 2012. <http://content.wisconsinhistory.org/cdm/compoundobject/collection/wmh/id/42933/show/42910>.

"Lizzie Black Kander." Wikipedia. Wikimedia Foundation, 12 May 2012. Web. 20 Dec. 2012. <http://en.wikipedia.org/wiki/Lizzie_Black_Kander>.

"The Settlement Cook Book." Feeding America. Web. 20 Dec. 2012. <http://digital.lib.msu.edu/projects/cookbooks/html/books/book_52.cfm>.
Read More

Cocoanut Dainties (1931) ★★★★


I found this recipe at The Old Foodie. I liked it because it looked super simple and I also thought it would be a good treat for Little Y, who loves coconut. They're also pretty cheap to make, with only 3 ingredients.

Original Recipe:
Cocoanut Dainties.

Here is some cooking which a small child could do. The ingredients needed are:-
Four table-spoonfuls of sugar, 8 tablespoonfuls of desiccated cocoanut, and the whites of two eggs. Beat the whites of the eggs to a froth, add the sugar, and beat well again. Then stir in in the cocoanut.

Drop teaspoonfuls of this mixture on to a greased slide, and bake about 10 or 15 minutes in a moderate oven.

(A Parrot Card is awarded to Jean Douglas, Coast Road, Mirboo [?] North, Gippsland.)


The Verdict:
Not bad. I'm not a huge fan of coconut either, but I don't mind these. They did turn out pretty chewy, and I was hoping for more of a crunchy meringue, but still good (I realized as I was writing this up that I accidentally used half the amount of sugar. I didn't even notice, however, I wonder if that had anything to do with the texture.)! Perhaps they could benefit from a splash of vanilla, but otherwise they're fine as is. They're a great option for when you'd like a sweet treat but are lazy. It took minutes to whip these up and the great thing is that they don't spread, so you could probably even fit all of them on one baking sheet. They are best eaten the day of, because otherwise they tend to get sticky, even in this dry winter air.
Yield: 16 dainties


Modernized Recipe:
(Adapted from the Children's pages of The Argus, December 12, 1931, found at The Old Foodie)

2 EGG WHITES
4 tablespoons SUGAR
8 tablespoons DESICCATED COCONUT
1 teaspoon VANILLA EXTRACT (optional)

1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a large bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Gently fold in the coconut.
3. Drop teaspoonfuls of the mixture on the prepared cookie sheet. Bake about 10 or 15 minutes until the tips become golden brown. Let cool and store in a well-sealed container.
Read More

Hot Dr Pepper (1964) ★★★★


When I came across this recipe it really intrigued me. I liked Dr Pepper, but how would it taste when hot?
Also, this is a ridiculously easy and budget-friendly recipe. Which is nice when I want to post something here but don't have much time or money ;)


Dr Pepper was created in the 1880s and first sold sometime around 1885. I love some of the early slogans: "King of Beverages" (1889–1914), "When You Drink a Dr. Pepper You Drink a Bite to Eat" (1939), and "America's Most Misunderstood Soft Drink" (1960s). Perhaps the reason it's so "misunderstood" is because of its "devilish" behaviour.

Original Recipe:
For something different - devilishly different for the holidays - try Dr Pepper piping hot. here is a bracing, cool weather refreshment that lends a holiday spirit to any occasion. Just heat Dr Pepper in a saucepan until it steams. Pour into a glass or cup over a slice of lemon and serve piping hot. And for those who want something special...Try the Boomer...that's Hot Dr Pepper with a dash of rum. Enjoy Hot Dr Pepper often.
The Verdict:
It was pretty good. It tasted nice, and the lemon was pretty strong, but in a good way. I would drink it again by choice. It reminded me of tea. That said, I think I prefer hot apple cider as my holiday beverage of choice (and it's healthier than pop!). I prefer cold Dr Pepper with a slice of lemon. When it heats up it looses all the carbonation and and the taste becomes a little flat. Now, I didn't try it with rum, so perhaps that would've been different. If anyone tries it, comment below!


Modernized Recipe:
(Adapted from The Dr Pepper Company, found at Hey, My Mom Used to Make That!)

It's heating up a pre-made drink with a slice of lemon. No directions needed.
Read More

Pacific Red Pineapple Sauce (1939) ★★★★★

This recipe for a sweet sauce comes from the portion of the cookbook dedicated to the Southwest and the West. The section doesn't really make distinctions between the states, but considering the recipe calls specifically for Oregon strawberries, I think it's fair to make a guess that this is a recipe from Oregon.
I love the name of this recipe - something about the phrase "pacific red" makes me think of a vibrant sunset over the Pacific ocean.


Original Recipe:







The Verdict:
Full disclosure - I did use frozen strawberries. It's just more economical, I mean, I already had them in my kitchen. I also only had 3/4 cup of pineapple juice, so I added some crushed pineapple to reach the full 1 cup amount. I love how simple this recipe is, though - three ingredients, 1 cup of each. I was pretty sure this would turn out super yummy, and I was right! This sauce is really lovely. My only complaint was that it was a tad sweet. Next time I would add a bit of lemon juice to cut the sweetness a bit. I also had to boil mine a little harder, just because the frozen berries released a lot of liquid. It will thicken a little bit when it cools. I half-mashed my berries, because I like to have chunks. Actually, the crushed pineapple I added made some nice crunchy bits too. I love having that texture, but Mr. Man shuddered when he looked at it, so I guess if you don't share my enthusiasm for lumpy sauce, it can be pureed. I would definitely make this again - in fact, I might keep this as my go-to strawberry sauce.


 Modernized Recipe:
(Adapted from New York World's Fair Cook Book: The American Kitchen)

The original recipe is easy to follow.
Read More

Rancho Spiced Beef (1939) ★★★★

I found this neat cookbook from 1939, called New York World's Fair Cook Book: The American Kitchen. The cookbook features all sorts of interesting recipes from across the United States, organized by state/region. It's a really cool read to see the regional specialties. This recipe is from the southwest/west section, which includes the states of Missouri, Oklahoma, Texas, Nevada, Wyoming, Utah, Colorado, and Montana.  Unfortunately this makes it impossible to know exactly which state it is from.


Original Recipe:










The Verdict:
It was pretty good. I was so scared of the amount of cayenne and cloves, but surprisingly they weren't overpowering. It was spicy, but not so much that wimpy me couldn't eat it. Actually, it was probably better than eating tacos (Yes, eating tacos is an ordeal for me. For some reason I just cannot handle spicy!). The cloves weren't overpowering either, which was nice. There was a nice crust on the outside from the spices, but the inside of the roast was pretty blah. This could be because I didn't marinate it overnight, though. If you're like me and forget to do things ahead of time, just chop your roast up a bit so that there's more surface area to get a crust. The only other alteration I made was to add the wine with the water, just because Little Y was eating it too and I wanted the alcohol to be a little weaker. Oh, and the 1 tablespoon of flour apparently didn't thicken the sauce (Mr. Man did it for me), so it may require extra. Overall, a nice and somewhat different flavour


Modernized Recipe:
(Adapted from New York World's Fair Cook Book: The American Kitchen)

2 1/2 pounds BEEF SHOULDER
1/2 teaspoon GROUND CLOVES
1/2 teaspoon ALLSPICE
1/2 teaspoon CAYENNE
SALT, to taste
PEPPER, to taste
1 clove GARLIC
1 tablespoon BUTTER, melted
1 cup SHERRY or WHITE WINE
1 cup WATER
2 BAY LEAVES
1 teaspoon LEMON JUICE
1 tablespoon FLOUR

1. In a small bowl, mix the cloves, allspice, cayenne, salt, pepper, and garlic. Rub it all over the beef.
2. In the same bowl (emptied), mix together the lemon juice and the butter. Pour it over the beef. Let it marinate overnight.
3. In a crockpot, add the water and bay leaves. Add the marinated beef. Cook on high for 3-4 hours and add the wine. Cook for another 1-2 hours, or until the meat is tender and easy to shred. Add 1 tablespoon of flour to thicken the sauce.
Read More

Refreshing Drink (1885) ★★

This seems like an economical drink, as the cooked rice mush could probably be used as porridge or in a pudding (I've seen some recipes that use cooked rice).


Original Recipe:


The Verdict:
Well I guess this is basically rice milk, isn't it? I'm not a huge fan of rice milk (or cow's milk for that matter), but for some reason I thought this would have only a faint rice flavour. Little Y did like it though, but she's had rice milk for over a year now and likes it. After 45 minutes of boiling, I decided to take it off the stove, but even then the rice had soaked up way too much of the water. I ended up having to add a little water to the strained rice water, because it was thick like tapioca pudding or something. For flavouring, I added a bit of honey and vanilla. Overall, I wouldn't make this again, but for those who like rice milk, this could be a nice treat.

Modernized Recipe:
(Adapted from The Kingswood Cookery Book, found in Possum Pie, Beetroot Beer And Lamingtons: Australian Family Recipes 1868-1950)

The original recipe is easy to follow.
Read More

Benes y fryed (c. 1390) ★★★

Today's recipe comes from The Forme of Cury, one of Europe's earliest English cookbooks. Unfortunately, this is not a Medieval tome of curry recipes - "cury" is actually the Middle English word for "cookery".

Modern recipes would specify what type of bean is called for in the ingredients, however this Medieval recipe neglects to do so. Luckily, history can help us here. Green (string) beans were not originally native to Europe and didn't arrive there until the Conquistadors brought them to France in the late 1590s. Even so, green beans, much like green peas, weren't commonly eaten until the 19th century. We can also deduce that this recipe is likely calling for fava beans, because that is the Old World variety (New World varieties include kidney, pinto, black, etc.).

Original Recipe: 


 Modern Transcription:
Take beans and boil them until they are almost burst. Drain them and wring out the excess liquid. Add to them boiled and minced onions and garlic. Fry them in oil or in grease and mix in powder douce and serve it forth.

The Verdict:
So I've seen some versions of this recipe that are just, well, fried beans, but the Celtnet version calls for mashing the beans. I decided to go the frying route. The taste was different, but actually not as bad as I thought it would be. However, I don't like beans unless they are cooked IN something, like chili or casseroles. Mr. Man thought it was gross and was very unimpressed. I wouldn't make this again, but for someone who likes beans on their own and who likes cinnamon and those spices in savory dishes, this would probably be a nice dish.



Modernized Recipe: 

2 cups FAVA BEANS
4 cups BEEF STOCK
2 ONIONS, diced
2 cloves GARLIC, diced
BUTTER
2 tabelspoons POWDER DOUCE*

1. Soak the beans overnight in cold water. This will soften them and reduce their...flatulent properties.
2. After soaking, drain the beans. To fry beans, simmer the beans, garlic, and onion in beef stock until soft and then drain and fry in butter. To make mashed beans, cook the beans in the stock, fry the onions and garlic separately, and then combine everything to simmer for 30 minutes before mashing.
3. Mix in the powder douce.

*Powder douce is a Medieval spice mix, which varied by region and taste, but consisted of sugar and sweet spices. Find a recipe here, or simply sprinkle on a little of this and that. After all, there was no specific formula.
Read More

Honey Balls (1911) ★★★★★

This is a simple and rustic little candy recipe from an Australian cookbook.


Original Recipe:

The Verdict:
Mr.Man and I both liked this candy a lot! It had a really nice taste, from the honey I think. It was ridiculously easy too - I mean, three ingredients, come on! It was a little bit messy, but it only dirtied 2 dishes, a spoon, and a measuring cup, so that's okay. The candy was chewy when warm and hardened up when cool. So please, PLEASE do not bite these balls! Take it from me, it is not fun. These candies are for sucking on!

Modernized Recipe:
(Adapted from The Keeyuga Cookery Book, found in Possum Pie, Beetroot Beer And Lamingtons: Australian Family Recipes 1868-1950)

1/2 cup HONEY
1/2 cup BROWN SUGAR
1/4 cup UNSALTED BUTTER

1. Butter a plate or two, or use parchment paper.
2. In a small saucepan, melt together the honey, sugar, and butter. Boil for a few minutes, until it sets on a buttered plate. Let the candy cool for a few minutes and either scoop out and roll into balls or drop small amounts on the buttered plates, let cool, and roll into balls when you won't burn your hands. They will stay pliable for a while.
3. Let the balls cool and harden before eating.

Note: I found this also made nice toffee (when warm anyway, not sure how it would be when cool) and could be a caramel sauce if cooked less.
Read More

Rys (c.1420) ★★★

This recipe comes from a book called Two Fifteenth-Century Cookery-Books, which was published in 1888. This book contains recipes which were copied from manuscripts in the British Museum, so even though the recipes come from a book published in the late nineteenth century, they are still written in Middle English. This recipe for "Rys" is taken from the manuscript Harleian MS. 279. I've seen dates ranging from circa 1420 to 1439, so I just went with the earliest one.


Original Recipe:
.lxxxvj. Rys. Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; þen take gode Mylke of Almaundys & do þer-to, & seþe & stere wyl; & do þer-to Sugre an hony, & serue forth.


The Verdict:
This was not as bad as I thought it would be! I've never had rice pudding before, so to me this recipe sounded a bit weird. I'm also not a huge fan of almonds (sometimes I wonder why I pick these recipes). To my surprise, I didn't mind this. I probably wouldn't eat this by choice, but I'm sure people who like rice pudding would like this. After the initial tasting I added some powder douce, which improved the taste considerably.

Modernized Recipe:
(Adapted from Two Fifteenth-Century Cookery-Books)

COOKED RICE
UNSWEETENED ALMOND MILK
SUGAR
HONEY

1. Add the rice to a saucepan (I used my medium one for about 1 cup of rice). Just cover with almond milk and bring to a boil, stirring often.
2. Once boiling, add the sugar and honey to taste. Let simmer for a few minutes until the desired consistency is reached. Serve forth!
Read More

Banana Split (1907) ★★★★

 August 25th is Banana Split Day!
Okay, okay, so apparently Banana Split Day is also August 10th and June 8th. But we're going to celebrate it today with an old fashioned recipe.

Three places generally claim to have invented the banana split, all in the early twentieth century - Latrobe, Pennsylvania; Boston, Massachusetts; and Wilmington, Ohio. However, we can date these three stories and it seems that a Dr. David Strickler in Pennsylvania was the likely inventor. Strickler was a young apprentice pharmacist who enjoyed concocting recipes at the pharmacy's soda fountain. One day in 1904 he invented the banana split and the dessert soon caught on with local college students.
A year or two after Strickler's invention, an ice cream entrepreneur named Stinson Thomas also came up with the idea of the banana split. In a magazine he was quoted as saying, "My trade here is always looking for something new and so, one day it occurred to me that I might prepare a popular fountain beverage with a banana. I sent my boy out to buy half a dozen bananas, and when he returned I cut off the ends of a banana, split it open, put a portion of ice cream on top and a spoonful of crushed strawberries. It certainly looked swell and I believed that the public would like it." Thomas's version used an unpeeled banana - although Thomas quickly realized that the ladies the dessert was so popular with preferred their bananas peeled.
Lastly, we have Ernest Hazard, a restaurant owner in Wilmington, Ohio. The city claims that in 1907 Hazard developed the banana split as a method of attracting college students during the winter months.
While it seems obvious that Strickler was the true inventor of the banana split, it is still possible that the same recipe was created at the same time in different places by different people. This situation is similar among many inventions.

The banana split as we know it today traditionally includes a split banana with one scoop each of vanilla, chocolate, and strawberry ice cream. The vanilla ice cream is topped with pineapple topping, the chocolate with chocolate syrup, and the strawberry with strawberry topping. The whole thing is then covered with whipped cream, nuts, and crowned with a maraschino cherry.
However, examining historical recipes, advertisements, and magazines shows that this may not have been the original banana split recipe. The recipe below from a 1907 newspaper advertisement only includes vanilla ice cream and excludes any syrupy toppings. Some similar recipes over the next few years do not specify an ice cream flavour or simply call for vanilla, but it still doesn't mean that the triple flavour split wasn't happening elsewhere.


Original Recipe:
Banana Split. A generous cone of vanilla ice cream, resting on a prime, ripe banana—split lengthwise. Topped with fresh, chopped nuts—and a rich red cherry, 10 Cents.
Don M. Munger & Co.
LOGAN HOUSE PHARMACY. 




The Verdict:
Well it's certainly nothing like the banana split we know today. Actually, this reminded me a bit of the Peter Pan Dessert I made a while ago. But at least this one has an appropriate amount of ice cream.I liked this split. It was nice and simple. I used chopped almonds and they were tasty; likewise, the cherry was a nice burst of sweetness and I wished there were more. It's not as fancy as a triple-scoop split with whipped cream and fruity sauces, but it's still a nice way to dress up some plain ice cream.


Modernized Recipe:
(Adapted from Daily Courier, found at The Big Apple)

1 BANANA
1 large scoop VANILLA ICE CREAM
NUTS, chopped
1 CHERRY

1. Carefully peel the banana and split it lengthwise. Place it in a long dish.
2. Fill the split of the banana with a large scoop of vanilla ice cream. 
3. Top with fresh, chopped nuts and a cherry. Serve.
Read More
Subscribe to: Posts (Atom)