Showing posts with label soy-free. Show all posts

Hasty Apple Fritters (1769) ★★


Apple fritters are one of those amazing foods which have been around for ages. Fritter-type foods can be traced back all the way to the Romans, who introduced the recipe to Europe as their influence and power spread. This precursor of the fritter (and doughnuts as well) was called scriblita and was created by frying dough in hot fat. Cryspeys, a medieval rendition, were served with sugar sprinkled on top. A fritter refers to essentially anything coated in dough and fried, but apple fritters have long been a favourite. In medieval times, fritters were considered dangerous to consume and indigestible, but they remained on the menu, often as part of the last course of a meal. However, because of their supposed dangerous nature, it was recommended to eat fritter only while hot.

Early varieties of apples in the U.K. around the time this cookbook was published include the Pippin (Ribston or Sturmer), Blenheim Orange, Bramley, and Ashmead's Kernel. These varieties were first cultivated between the late 1700s and early 1800s. I don't have access to any of these in my grocery store. Its also a bit of the wrong season for apples (bad me!), so I just used McIntosh apples as a substitute. 

Original Recipe:

Hasty Apple FRITTERS. Pare your apples, scoop out the core, cut them in slices acros, as thick as a half crown; have ready some thin batter made only of strong beer and flour, put a large quantity of lard, dripping, or butter, into your stew-pan, dip the apple into the batter, and then immediately into the hot lard. When they are a light brown, take them out with a slice, and lay them upon a drainer before the fire. Send them to table with beaten cinnamon and sugar.

The Verdict:

So I couldn't figure out how wide a half crown piece is. If anyone knows, please share!
Anyway, we're talking about a coin here, so I just sliced my apples fairly thin.
For the batter, I used approximately equal parts flour to beer.
Now, I'm only giving this recipe two stars, but I think that part of that is my fault. Firstly, I used butter for frying. Secondly, I the butter was salted.
I also had a hell of a time trying to core the apples. I don't own an apple corer, but now I see the use of such a device. The McIntoshes I used were really small too, so that didn't help.
Next I added 2 cups of butter to a pot, figuring that counted as "a large quantity." Yeah, well, then I discovered that basically boiling the fritters in butter didn't turn out well. For your viewing, on the left are the apples fried in a small quantity of butter and on the right are the ones that were completely submerged in butter:

So I finally figured that out, and then my butter burned and I had none left. That was the end of the apple fritters. In the end I only got 3 edible ones.

How were they? Well the batter was very chewy, stretchy, and soft. Some of the apples were almost mushy, so they cook VERY quickly. Also, the salted butter made them sooooo salty. Big mistake. As for the beer, there was no taste of it at all. I think that if I used oil (or even unsalted butter, but being careful not to burn it and only using a small amount) these would be alright. The batter isn't great, but I guess its okay for being "hasty."

Modernized Recipe:

(Adapted from The Lady's, Housewife's, and Cookmaid's Assistant: or, the Art of Cookery)

APPLES
BEER
FLOUR
LARD or OIL or UNSALTED BUTTER, for frying
CINNAMON
SUGAR

1. Peel the apples and remove the core, leaving the apple intact. Slice into rings. Meanwhile, heat your fat for frying.
2. Make the batter out of flour and beer. It should be thin.
3. Dip the apple rings into the batter and let any excess drip off a bit. Immediately fry until they are light brown. Let the fried apples drain on paper towels or over a rack.
4. Serve hot with cinnamon sugar sprinkled over the top.
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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!).
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Ravioli (c. 1272 - 1307) ★★★


You may have noticed I tend to make early 20th century recipes most often on this blog. Why? Well, I think for three reasons:
1) Ingredients. Some really old recipes have obscure or difficult to find ingredients. It is easier to whip out some flour and sugar and eggs and make a cake than go out searching for galangal and golden syrup.
2) Taste. Modern tastes like modern recipes. Older recipes can be really, really weird to the modern tongue and it can be a little daunting.
3) Translation. Older recipes are commonly written either with hardly any instructions, in some barely legible Old English, or in a foreign language. This makes it difficult to accurately translate for the modern kitchen.


However, I decided to step a bit outside my comfort zone and try this recipe dated from the 13th or 14th century. I picked a recipe for ravioli, which seemed pretty straight forward and surprisingly in line with modern tastes. Ravioli is one of the earliest forms of pasta, and could be filled with sweet or savory fillings. Ravioli was an Italian invention, so its interesting to note that by the 13th or 14th century it had reached as far as England. There are many different claims as to the "inventor" or first mention of ravioli, but it's hard to really say which is truth, especially with a food which exists in so many cultures - wontons in Asia, Jewish kreplach, and gujia in India, for example.

I needed to do a fair amount of research though, as even recipes with the same names can look very different from their modern counterparts. For example, what type of cheese was available during this time period? What other ingredients went into the pasta dough?

Original Recipe:


The Verdict:
These ravioli were very different from what I normally eat, but not bad! The taste takes some getting used to because they are quite flavourful. Mr. Man really liked them, but agreed that they were a bit strong. He said that with some modifications these could become a favourite. Part of that is likely because there were no specified amounts so I just sort of eyeballed it. The scallions and sage were the most potent. If you want to make these but don't want it quite so strong, I would suggest using dried sage and onions, or just pureeing the herbs and scallions together so it mixes in consistently with the cheese.

Dough: I did some research, but couldn't find any recipes for 13th or 14th century pasta dough recipes, so I settled on one by Scappi from the 16th century. I followed the recipe for stuffed pasta, but used only 1 teaspoon of rose water. I kind of wish I hadn't, because it was a little odd for my tastes. Other than the rose water, this dough was super simple and had a great texture! This recipes makes enough for 2 people, as part of a meal, i.e. you'll probably want a salad or something on the side.

Filling: I opted for fresh herbs, because it seemed nicer, but I'm not sure if fresh or dried would have been used. I guess maybe both, depending on the circumstance. As I mentioned above, the sage and scallions can be a bit strong, so I would suggest modifying the filling to suit your tastes. Also, I used about 1/2 cup butter, 1 1/2 cups ricotta, 2 tablespoons of each herb, and 1/2 scallion, but it made WAY WAY WAY too much filling. Like, enough filling for a whole lasagna. Unfortunately, I have no idea what measurements would make enough for this amount of pasta dough, so if you want to make this you're kind of on your own (sorry!). If you do make it, please let me know in the comments!

Cheese: The recipe calls for cheese as a topping and as a filling, but does not specify varieties. There are several kinds of period-appropriate hard cheese listed at Gode Cookery. I decided to go with ricotta for the filling and mozzarella for the garnish, but I'm not sure if that's what would have been used in the British Isles at the time. It was hard to find any information Anglo-Norman cheese specifically, other than they ate it.

Cooking: I've read that in Medieval times, pasta was boiled in stock or almond milk. It was also boiled to a much softer consistency than what we generally enjoy today. Over time a sturdier texture was desired, until we reached the modern "al dente" style. It is not unique to pasta - it seems like many old recipes call for soft or mushy foods. I wonder if it's because they all had bad teeth? Or just cultural differences? Anyway, the recipe was pretty vague about cooking, but since it suggested reheating the boiled ravioli once they had cheese on top, I decided to boil them in stock and then melt the cheese under the broiler in the oven. It worked out great, except that I ended up not having stock or bouillon on hand. I added salt and pepper to the water instead and just pretended it was stock.

Overall, I give this recipe three stars, mostly because I know the same directions would be better knowing what I know now after making the recipe once. Omitting the rosewater and fiddling with the filling a bit would probably make this 4 stars.


Modernized Recipe:
(Adapted from Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii)

1 cup + 2 tablespoons FLOUR
1 teaspoon SUGAR
1/2 teaspoon SALT
1 tablespoon UNSALTED BUTTER, melted
3.5 ounces WATER, room temperature

CHEESE, soft cheese for filling and hard cheese for grating
BUTTER, room temperature
PARSLEY, finely chopped, pureed, or dried
SAGE, finely chopped, pureed, or dried
SHALLOTS, finely chopped or pureed

1. On a flat work surface or in a large bowl, mix the flour with the sugar and salt. make a well in the center and add the melted butter. Slowly add the water, little at a time, stirring in the flour with your finger and using your other hand to keep the liquid from spilling out. You may need less or more water depending on the weather and where you live. Roll the dough into a ball and knead it for at least ten minutes, until it is smooth and elastic. Cover in plastic wrap and let it sit for 30 minutes. Meanwhile, mix together the ingredients for the filling.
2. Roll out the dough with a rolling pin, or use a pasta machine. Cut desired shapes - I used circles. Put a small amount of filling - I used about 1/2 teaspoon - on one circle, wet the edges, and press another circle on top. Set aside and repeat. Re-knead and roll out leftover dough if required.
3. Bring a pot of broth to a boil and add the ravioli. Cook for about 5-7 minutes or until tender. In an oven-proof dish, grate a layer of cheese. Place the boiled ravioli in the dish and top with another layer of cheese. Put in the oven and broil until cheese is golden brown and melted.




Sources
-----
Adler-France, Chrid. "Medieval Pasta: History, Preparation, and Recipes." Homepage of Chris Adler-France. N.p., 26 Feb. 2005. Web. 23 June 2013. <http://www.katjaorlova.com/PastaClass.html>.

Muusers, Christianne. "Italian Pasta from the Sixteenth Century." Coquinaria. N.p., 03 Mar. 2011. Web. 25 June 2013. <http://www.coquinaria.nl/english/recipes/scappipasta.html>.

Olver, Lynne. "Pasta." The Food Timeline. N.p., n.d. Web. 23 June 2013. <http://www.foodtimeline.org/foodfaq2.html#pasta>.
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Rhubarb Pudding (1887) ★★

In North America, rhubarb is a sign of spring. I was a little late this year, but I always anticipate being able to buy it from the grocery store (one day I will have my own plant!). In America, rhubarb was so often used as a pie filling that it actually became known as "pie plant." This recipe is not for a pie, but it represents the use of rhubarb as a popular food and ingredient in desserts.



Original Recipe:
RHUBARB OR PIE-PLANT PUDDING.
Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of soda and enough flour to make batter about as thick as for cake. Spread it over the rhubarb and bake till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream.


The Verdict:
Unfortunately this pudding wasn't very good. The cake was so bland and flavourless and it didn't even have sugar, so it didn't even taste sweet. The juices from the rhubarb also made the top a bit soggy. That said, with some modifications, this could be a good dessert. The cake needs sugar directly in it and perhaps some flavouring with a little vanilla or some spices. Lightly coating the rhubarb in some cornstarch might also help with the soggy top issue.


Modernized Recipe:
(Adapted from The Whitehouse Cookbook)

RHUBARB, chopped fine
SUGAR
CORNSTARCH
1 cup BUTTERMILK
2 EGGS
1/4 cup BUTTER, softened
1/2 teaspoon BAKING SODA
FLOUR
VANILLA or SPICES
CREAM

1. Mix together the rhubarb, a bit of cornstarch, and sugar to taste. Arrange in the bottom of a greased pan. Preheat oven to 350F.
2. In a medium mixing bowl, whisk together the buttermilk and eggs. Add the butter. Add the baking soda and enough flour to make a cake-like batter (I used about 4 handfuls). Add vanilla or spices as desired. Whisk until well-combined and pour over the rhubarb.
3. Bake for about 30 minutes, or until the edges start to pull away and a toothpick comes out clean. Let cool in the pan and then invert onto a plate. Serve topped with sugar and cream.
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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!
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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.
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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>.
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Raspberry Tart (1831) ★★★★

Hi everyone!
I've been super busy with school lately, as I'm taking a 120% course load this semester! Crazy, right?!
The good news is that I am done mid-April, so hopefully then I can give this blog a little more attention.
(The bad news is that I have about 3 essays due before then that I haven't even started yet! Shhh!)

Anyway, for one of my courses I've been designing a website, called Early Canadian Cookbooks Online. It's basically an online bibliography for Canadian cookbooks, 1825 - 1875. I've also got links up so that people can read the digitized copies online. As part of the project, I decided it would be a great idea to set up a blog with a similar premise to this one. So as an example post, I made a raspberry tart from the 1831 cookbook, The Cook Not Mad. You can check it out over at ECCO!
(As a side note, if you visit my website, please note that it is still under construction in a lot of places!)

(Click this delicious looking tart to see the post!)
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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.
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Flash's Quick Apple Crisp (1981) ★★★★★

Apple crisp is probably my favourite dessert. So naturally I had to try this cute little recipe I came across. It's from a 1981 DC comics themed cookbook.



Original Recipe:


The Verdict:

I honestly thought this would be a disaster. I thought the apples would stick to my pie pan, I thought the crust would be too greasy and taste too strongly of nutmeg. But I was wrong! This was actually delicious. The topping is so simple, but still tasty. It was a tiny bit too much butter, but not so much that it ruined it. It does not make very much though, I could honestly eat the entire thing myself...Not that I did. I swear! I will probably still stick to my own apple crisp methods (which aren't so different from this really, aside from the spices and that I always use oats in the topping), but this is still great - five stars great! Mr. Man even said it was one if his favourite crisps ever. Oh, and I used 5 apples and the topping barely covered them, but it is quite sweet, so it was enough. Using a smaller, but deeper dish to bake in would probably make sure the apples are covered completely.

Modernized Recipe:

(Adapted from DC Super Heroes Super Healthy Cookbook, found at Branded in the 80s)

4 - 5 APPLES
3/4 cup FLOUR
3/4 cup BROWN SUGAR
1/2 teaspoon CINNAMON
1/2 teaspoon NUTMEG
Pinch of SALT
1/3 cup UNSALTED BUTTER, melted

1. Preheat the oven to 375F.
2. Peel and slice the apples and place them in a pie pan.
3. In a small microwave-proof bowl, melt the butter. Add the flour, sugar, and spices and mix well.
4. Pour the topping onto the apples and spread evenly. Bake for about 30 minutes. Serve with ice cream or whipped cream.
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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.
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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.
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