Avondale Pennsylvania 1912 November 21st 1912 Chartreuse of Meat and Rice 2 cups chopped cooked meat1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon onion juice 1 tablespoon chopped parsley 1 egg ¾ cup soft bread crumbs 4 cups cooked rice Season meat and mix with crumbs and beaten egg, adding enough gravy, stock or water […]
Tag: #breadcrumbs
Holiday treats #16 Buriens Washington 1920’s through the 50’s November 16th 1931 Plum Pudding 1 lb. currants, 1 lb. raisins, ”I use the big sticky raisins.” ¾ lb. mixed peel, 1 lb. ground suet, 1 lb. bread crumbs. Take the loaf and dry and don’t (?) it. ½ lb. flour, 8 or 10 eggs, 1 […]
#10 Date Pudding Required; Dates, apples, bread-crumbs, milk, butter. Method: Stone and chop the dates, place a layer of them in a greased pie dish, cover with a layer of breadcrumbs & a few slices of apples, then more dates & so on till the dish is filled. The last layer should be crumbs and […]
Avondale Pennsylvania 1912 November 6th 1912 Cocoa Sauce ½ cup water ½ cup sugar 1-3 cup cocoa Pinch of salt Put the water and sugar into saucepan, stir until dissolved put on fire and boil five minutes; add cocoa which has been mixed with cold water to make a paste; boil slowly for ten minutes […]
Burlington Vermont 1875 November 5th 1875 Chocolate Cake Yolk of one egg 1 cup sugar – salt Butter or lard – size of egg 1 ½ cup flour ½ cup (?) pour boiling ter on to dissolve, then fill cup with sweet milk 1 teaspoon cream tartar ½ soda – flavor – use boiled frosting. […]
Ellen Packard Nov 3rd 1864, Creeping Hall Miss Packard was waxing lyrical about a pudding, I enjoy these very interesting commentaries from the ladies of this time. The creativity is amazing and this is a very nice poem. Paradise Pudding If you’d have a good pudding Pray mind what you’re taught Take 2 pennyworth of […]
Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado Amer Cookery Book Oct. 16 ‘35 Lemon Chiffon Pie Beat yolks of 4 eggs until thick and lemon colored. Add ½ cup sugar, 1 ts. Flour and the juice & rind of 1 lemon. Cook in double boiler until consistency of (milk?) while (?), Beat whites […]
Burlington Vermont 1875 October 14th 1875 English Monkey 1 cup bread crumbs – (soaked in hot water) 2 cups finely broken cheese – stirred into crumbs – after cheese is melted; add beaten yolks of two eggs – after adding seasoning. (1/2 teaspoon mustard, ¼ teaspoon cayenne) Thin with milk to desired consistency. Also see […]
This is a follow up posting to go with the recipe from 1875. This is a very interesting recipe; it appears in almost every cook book in some form or other. It is also known as Welsh Rabbit, which somehow morphed from the rarebit. There is no meat in this recipe, it is mostly a […]
Burlington Vermont 1875 September 22nd 1875 Welsh Rabbit 1 cup bread crumbs ¾ cup grated cheese 1 teaspoon mustard 3 cups milk Butter size walnut Salt to taste, cook slowly until ingredients are blended and pour over hot brown slices of toast. This is a very interesting recipe; it appears in almost every cook book […]