December 5^th

From Albany New York in 1902 through the 1940’s

Christmas Fudge                 

Greenwood Indiana 1937

Christmas Candies       1195 +

Peanut Brittle

Penouchi

Chocolate Fudge

Taffy

Fondant

Caramel

Rockport Maine 1930’s through the 50’s. 

Orange Cereal Trees

Xmas stocking cookies

Nesselrode Pie

Thanks to Roberta Belviy for finding this information;

“This famous—and briefly lost—18th-century pie was invented by Antonin Carême, world’s first “celebrity chef. ”Ingredients send grocery list For the pie and pudding:1 fully cooked pie shell (your favorite recipe)1 envelope gelatin 3/4 cup buttermilk 3/4 cup heavy cream, plus an additional 1/2 cup 3 eggs, separated1/4 cup sugar, plus an additional ⅓ cup sugar 1 tablespoon dark rum 1 teaspoon vanilla Pinch salt 1 cup candied fruit mix, drained of syrup and rinsed once Chocolate shavings, for garnish For the Nesselrode fruit mix: 1/3 cup chopped roasted chestnuts 3 dates, chopped 1/2 teaspoon salt 1/4 cup dried cranberries 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/3 cup honey Directions Combine buttermilk and ¾ cup heavy cream together in a small saucepan and sprinkle gelatin over to to soften—about 5 minutes. Cook over medium heat until mixture begins to steam, stirring to ensure gelatin dissolves. In a small bowl, whisk together yolks and ¼ cup sugar until pale yellow. Temper in the hot milk mixture a bit at a time, then return to saucepan and continue to cook until it coats the back of a spoon. Pour through a strainer into a bowl set in an ice bath. Add vanilla, salt, and rum, and stir continually until custard stops steaming. Set aside to cool completely. Whisk egg whites into a soft peak. Continue whisking while adding ⅓ cup sugar and bring to a firm-peaked French meringue. hip ½ cup heavy cream to stiff peaks. In a large bowl, fold together the custard and Nesselrode fruit mix. In alternating additions, fold in the meringue and whipped cream. Pour into cooked pie shell, top with chocolate shavings, and place in either fridge or freezer to set completely. To make the fruit: Mix all ingredients together in a 2-quart saucepan, then add enough water to cover by about 1/2-inch. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and allow to cool completely before incorporating.”

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563