1916 Cabbage and Apple Salad with Pineapple Mustard Dressing
1916 Cabbage and Apple Salad with Pineapple Mustard Dressing
1 medium-sized head of cabbage
1 large apple
Salt
1/2 cup chopped nuts
2-3 slices pineapple
Dressing:
2 eggs
3 tsp butter
1/2 cup pineapple juice
1 pinch mustard
1 pinch celery salt.
Pour dressing of cabbage and apple mixture.
Did we eat it? Yes
Would I make it again? Yes, with some adjustments.
Notes: I used a can of pineapple. The dressing was a bit bland. There is enough pineapple taste from the canned pineapple. If I made this again, I just use a coleslaw dressing.
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1910 Egg Stuffed Tomatoes Topped with Mashed Peas
1910 Egg Stuffed Tomatoes Topped with Mashed Peas
Corona Club Cook Book
Tomatoes
Eggs
Mayonnaise
Peas, boiled
Cream or melted butter
Lettuce leaves to serve
Scoop out tomatoes for a shell. Boil eggs 1 minute. Put 1/2 an egg in each tomato shell; then add mayonnaise dressing. Put boiled peas through sieve and make a good paste by adding a little cream or melted butter and put this over mayonnaise. Serve on lettuce leaves.
Did we eat it? Yes
Would I make it again? Yes
Note: Seemed more like a breakfast dish than a salad.
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Old-Fashioned Thanksgiving Leftovers
1876 Tomato Turkey Soup
Turkey
Tomatoes
Leftover vegetables
Salt
Pepper
Bay leaf
Did we eat it? Yes
Would I make it again? Yes
1876 PILAN. (A Turkish Dish.)
Boston Receipts
A. Williams & Co.
Leftover Turkey Soup
Rice
½ pound butter
Prepare a beef soup, seasoned with tomatoes, pepper and salt; while it is boiling add half the quantity of rice well washed; let the two boil together for twenty minutes, until the soup is absorbed by the rice melt quickly half a pound of butter, mix it immediately with the rice and serve in five minutes; cut cold turkey or chicken in small pieces and mix with the rice while it is boiling and before adding the butter.
Did we eat it? Yes
Would I make it again? Yes
Note: The recipe calls for a beef soup but I used turkey soup and it came out great.
1875 SALAD OF RED BEETS AND POTATOES.
In the Kitchen
Elizabeth S. Miller
Cold boiled potatoes
Cold boiled beets
Salad dressing
Parsley
The potatoes should be firm, not too much boiled nor mealy. The beets must be boiled very tender; when cold cut them both in pieces about half an inch square; pour over them a salad dressing; garnish with curled parsley.
Did we eat it? Yes
Would I make it again? Yes
1878 TURNIP BREAD.
The Southern Household Companion
Mrs. Mary L. Edgeworth
Turnips, mashed
Wheat meal
Let the turnips be peeled, and boiled in water till soft and tender; then strongly press out the juice, mix well together, and when dry, beat or pound very fine, and mix with their weight of wheat meal; then season as you do other bread, and knead it up thin, letting the dough remain a little to ferment ; make the dough into loaves, and bake it like common bread.
Did we eat it? Yes
Would I make it again? Yes
Note: This was not enough of a recipe for me but I wanted to try it, so I went online and looked up a potato bread recipe and substituted turnip instead.
1877 Green Pea Salad.
The Cooking Manual of Practical Directions for Economical Every-Day Cookery
Juliet Corson
Superintendent of the New York Cooking School
1 pint peas
1 tbs powdered sugar
2 tbs oil
1 tbs vinegar
2 cucumbers
Mayonnaise
Place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar ; pour over them two tablespoonfuls of oil and one of vinegar, and garnish with two cucumbers delicately sliced. This salad is excellent with a Mayonnaise.
Did we eat it? Yes
Would I make it again? Probably not
1898 SQUASH PUDDING.
The Golden Age Cook-Book
Henrietta Latham Dwight
1 large cup squash, mashed
1 heaping tbs butter
1 heaping tsp flour
4 tbs milk
1 egg, beaten light
Salt and pepper
A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light, salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon.
Did we eat it? Yes
Would I make it again? Yes
1895 COFFEE ICING
Smiley's Cook Book and Universal Household Guide
Confectioner’s sugar
Strong coffee
Coffee Icing is made by stirring confectioner's sugar into strong coffee set on the stove till it is heated; put it on the cake while warm.
Did we eat it? Yes
Would I make it again? Yes
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1915 Grapefruit Salad with Lemon Peanut Butter Dressing
1915 Grapefruit Salad with Lemon Peanut Butter Dressing
The Nature Cure Cook Book
Grapefruit
Chopped nuts
Shredded cocoanut (optional)
Dressing:
1 part lemon juice
2 parts peanut butter
Did we eat it: Yes
Would I make it again: No
Notes: Might have been better with a sweeter dressing rather than the dressing with lemon juice.
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1876 Thanksgiving Dinner: Mustard Turkey, Onion Mashed Potatoes, Strawberry Cake
1876 Thanksgiving Dinner
The Centennial Cook Book and General Guide
Common Vegetable Soup
Centennial Buns
Potatoes Mashed with Onions
Beignets of Spinach
Red Cabbage, Stewed
Sage and Onion Stuffing
Mustard Turkey
Cranberry Sauce
Cranberry Roll
Strawberry Cake
Common Vegetable Soup
3 potatoes
3 turnips
3 parsnips
3 carrots
Green peas
Salt
Stock
Three potatoes, three turnips, three parsnips, and three car- rots, boiled in a gallon of water, with a handful of green peas, until reduced to nearly half the quantity; add a little salt, and some weak stock, if thought requisite.
Did we eat it? Yes
Would I make it again? Yes
Centennial Buns,
4 ounces butter
2 lbs flour
A little salt
4 ounces sugar
A dessertspoonful caraway
1 tsp ginger
Warm milk or cream
Yeast
Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger ; put some warm milk or cream to four tablespoonsful of yeast ; mix all together into a paste, but not too stiff; cover it over, and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them be- fore the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven. Did we eat them? Yes
Would I make them again? Maybe
Notes: Halved this recipe. The ginger and caraway added a nice light taste.
Potatoes Mashed with Onions.
Onions
Mashed Potatoes
Prepare some onions by putting them through a sieve, and mix them with potatoes; in proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavor.
Did we eat them? Yes
Would I make them again? Yes
Notes: It did not say how to prepare the onions. I sautéed them in butter and then pureed them.
Beignets of Spinach
Spinach
4 egg yolks
Butter
4 ounces sugar
Bread crumbs
Take some washed and picked spinach; mix the yolks of four eggs, some butter, and four ounces of sugar, with some bread-crumbs; add this to the chopped spinach, form it into round cakes, and fry them in butter.
Did we eat them? Some of them
Would I make them again? No
Notes: I only used half the sugar.
To Stew Red Cabbage
1 small red cabbage
Salt and pepper
Butter
2-3 spoonsful vinegar
Slice a small, or half a large, red cabbage; wash and put it into a sauce-pan with pepper, salt, no water but what hangs about it, and a piece of butter. Stew it till quite tender, and when going to serve, add two or three spoonsful of vine^ gar, and give one boil over the fire. Serve it for cold meat, or with sausages on it.
Did we eat it? Yes
Would I make it again? Yes
Notes: If I made it again might add a little sugar
Sage & Onion Stuffing
Bread
1 lb butter
Salt and pepper
2 onions
Sage
Make the stuffing of bread, crumbled fine, one pound of butter, salt, pepper, and two onions chopped fine, stuff it, sprinkle it with salt, pepper and flour. Two hours and a half will cook it, unless very large. Baste it frequently.
Did we eat it? Yes
Would I make it again? Yes
Notes: Used a loaf of bread without crusts and 1 tbs of sage.
Mustard Turkeys and Fowls
Turkey
Mustard
Salt
Cayenne Pepper
Take the first and second joints of a roast turkey and cut deep gashes in them, and into these gashes put a little mixed mustard, a little salt and Cayenne pepper; lay on the gridiron until heated through; then place on a very hot dish, and spread with butter. Serve immediately.
Did we eat it? Yes
Would I make it again? Yes
Notes: I didn't make gashes in the turkey. Instead I made a rub of the mustard and cayenne and put it under the skin. Replaced the salt with a little onion powder.
Cranberry Sauce,
1 quart cranberries
water
1 lb brown sugar
A quart of cranberries are washed and stewed with sufficient water to cover them; when they burst mix with them a pound of brown sugar and stir them well. Before you take them from the fire, all the berries should have burst. They will be jellied when cold.
Did we eat it? Yes
Would I make it again? Yes
Notes: Was asked for the recipes and someone who doesn't usually eat cranberry sauce even liked it.
Cranberry Rolls
We did not like the cranberry rolls.
Strawberry Cake,
1 quart flour
1 tsp salt
4 eggs, beaten
1 teacup cream or melted butter
Milk
Strawberries
Sugar
Mix a quart of flour with a teaspoonful of salt, four beaten eggs, and a teacup of thick cream, or melted butter. Add sufficient milk to enable you to roll it out—roll it out thin, line a shallow cake pan with part of it, then put in a thick layer of nice ripe strawberries, strew on sufficient white sugar to sweeten the strawberries, cover them with a thin layer of the crust, then add another layer of strawberries and sugar—cover the whole with another layer of crust, and bake it in a quick oven about twenty-five minutes.
Did we eat it? Yes
Would I make it again? No
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An Old-Fashioned Thanksgiving
An Old-Fashioned Thanksgiving
1898 STRAWBERRY SALAD.
San Rafael Cook Book
Ladies of San Rafael
Lettuce
Strawberries
Mayonnaise
Mrs. McMahon. Choose the heart leaves of nice head lettuce; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of mayonnaise dressing on top of berries.
Did we eat it? Yes, but we ate around the mayo.
Would I make it again? No
1881 Lemon & Thyme Stuffing
How to Cook
Frank Tousey
1 quart stale bread
Grated rind of 1 lemon
¼ ounce minced parsley and thyme
Salt and pepper
1 egg
½ cup butter
Hot water or milk
A little onion, finely minced
Mix thoroughly a quart of stale bread, (very finely grated), the grated rind of a lemon, quarter of an ounce of minced parsley and thyme (one part thyme, two parts parsley), and pepper and salt to season. Add to these one unbeaten egg and half a cup of butter; mix all well together, and moisten with hot water or milk. Other herbs than parsley or thyme may be used, if preferred, and a little onion, finely minced, added if desired.
Did we eat it? Yes
Would I make it again? Yes
Notes: Added a little broth as well
1881 Pone-De-Tat.
Illinois Cook Book (1881)
Ladies of Paris
12 potatoes
Crumbed cheese
Butter
Salt/pepper
Ground mustard
One dozen medium sized potatoes boiled, peeled and sliced; put a layer of potatoes, and finely crumbed cheese, with butter, pepper, salt and ground mustard between the layers. Have the last layer of cheese. Put into a quick oven and bake twenty minutes. MRS. K. R.
Did we eat it? Yes
Would I make it again? Yes
1875 TOMATO AND CORN.
In the Kitchen
Elizabeth S. Miller
Tomatoes
Butter
Pepper
Salt
Corn
Grated bread
Peel and slice tomatoes, and stew them a short time with butter, pepper, and salt; thicken, but do not make it stiff, with sweet corn cut from the ear, and see that the whole is well seasoned. Have in a buttered baking-dish a layer of grated bread, add a layer of the corn and tomato, then another of bread, and so on, until the dish is full; the upper layer must be of bread; dot it thickly with bits of butter and scatter over it a little pepper and salt; bake in a moderate oven an hour or more.
Did we eat it? Some of it
Would I make it again? Probably not - some liked, some didn’t.
1881 Mushroom Sauce:
How to Cook
Frank Tousey
1 teacupful mushrooms
1 teacupful milk
3 tbs butter
A little nutmeg
Mace
Salt and pepper
1 tsp flour wet with cold milk
Stew one teacupful of mushrooms in just water enough to cover them; drain them, use a sieve; add one teacupful of milk, three tablespoonfuls of butter, with a little nutmeg, mace, salt and pepper; stew over a good fire until it begins to thicken, then wet a teaspoonful of flour with cold milk, and stir it in until it comes to a boil. Serve in a sauceboat, or pour over boiled chickens or rabbits.
Did we eat it? Yes
Would I make it again? Maybe
1881 To Cook Spinach.
How to Cook
Frank Tousey
Spinach
Salt and pepper
Nutmeg
Butter
1 tbs flour
½ tumblerful boiling water
Hard boiled eggs
Wash and clean the spinach thoroughly from grit, then boil it in salt and water; press the water entirely out of it, and chop it as fine as powder. A quarter of an hour before serving, put it into a saucepan with a piece of butter mixed with a tablespoonful of flour and half a tumblerful of boiling water, some salt, pepper, and nutmeg, and let it simmer fifteen minutes. Serve with hard-boiled eggs on the top.
Did we eat it? Yes
Would I make it again? Probably not.
1894 PUMPKIN PIES
Recipes Tried and True
The Ladies Aid Society
MRS. E. FAIRFIELD.
1 quart pumpkin
1 cup molasses
1 cup brown sugar
1 pint milk
3 eggs
1 tbs each: nutmeg, ginger, cinnamon
1 tsp salt
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one table- spoon each of nutmeg, ginger, and cinnamon, and one tea- spoon of salt. This will make two large, or three small pies.
Did we eat it? Yes
Would I make it again? Yes
1894 Lemon Cream Cake
Recipes Tried and True
The Ladies Aid Society
MRS. C. H.
½ cup butter
2 cups sugar
1 cup milk
3 eggs, beaten separately
3 cups flour
3 tsp baking powder
Filling
1 cup sugar
2 tsp butter
2 eggs
Grated rind and juice of 2 lemons
Powdered sugar to sprinkle on top
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder. Filling. One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.
Did we eat it? Yes
Would I make it again? Yes
Notes: This made a lot of cake. I only used half the cake and saved the rest for later. Next time will but the recipe in half.
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1915 Cherry Cake
1915 Cherry Cake
West Bend Cook Book
3 eggs
1 cup sugar
1/2 cup butter
1 tsp soda in 3 tbs sour cream
1 1/2 cups flour
1 tsp each cloves, cinnamon, and nutmeg
1 cup canned cherries, drained from juice
Did we eat it? Yes
Would I make it again? Probably not.
Notes: Spice was a bit heavy.
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1902 Rice Molasses Pie
1902 Rice Molasses Pie
Southern Pacific Rice Cookbook
1 1/2 cups New Orleans Molasses
1 tsp soda
1/2 cup finely mashed boiled rice
1 cup sour cream
1 tbs butter
3 well-beaten eggs
Pie Crust
Stir into a cup and one half of New Orleans molasses one teaspoonful of soda until white, and one-half cup finely mashed boiled rice, a cup of sour cream, and a tablespoonful of butter, three well beaten eggs. Bake with two crusts. This is sufficient for two pies.
Did we eat it? Most of it.
Would I make it again? No
Notes: Used only one crust. Not bad if you like molasses.
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1914 Turnip and Pea Salad with Lemon
1914 Turnip and Pea Salad with Lemon
Midnight Feasts
Bermuda turnips
Salt
Lemon juice
Cold boiled peas
Mayonnaise
Peel small Bermuda turnips of uniform size and boil in salted water until tender, but not soft; drain, cool, and scoop out the centers making shallow cups. Sprinkle these with salt and lemon juice and set on ice to chill for an hour. At serving time drain the turnip cups and fill with cold boiled peas, drained and mixed with mayonnaise tinted green.
Did we eat it? Yes
Would I make it again? Yes
Notes: My turnips were too small to stuff so I chopped them up and tossed them with the peas, mayo, and lemon.
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1913 Vegetable Connsome with Peas
Vegetable Consomme with Peas
Fifty-Two Sunday Dinners
Elizabeth O Hiller
½ cup diced carrots
1/3 up diced turnips
1/3 cup chopped cabbage
1/3 cup chopped celery
1/3 cup potato, sliced
1/3 cup sweet potatoes
1/3 cup chopped onion
Bring the vegetables to a boil in 1 quart of water. Then cook in double boiler 3 hours. Reserve potatoes until ½ hour before serving. Add 1 1/3 cups bean stock, salt, season with thyme, add 1 tsp butter and serve. To each serving add a dessert spoon of canned peas. This makes 1 quart soup.
Prepare the bean stock as follows: Soak 1 cup of beans in 1 quart water over night. Put to cook in the same water in which they were soaked and cook until thoroughly softened. Let stand until settled, then strain off the clear liquid. There should be 1 1/3 cups of it. If deficient in quantity add sufficient water to make this amount.
Did we eat it? Yes
Would I make it again? Yes
Notes: Used frozen peas instead.
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1918 Bean Pot: Chili Beans
1918 Bean Pot: Chili Beans
Wheatless and Meatless Days
Pauline Dunwell Partridge & Hester Martha Conklin
2 cups pink beans
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Chili powder or 2 chopped Chili peppers
2 cups stewed tomato
1 small onion, finely chopped
2 tablespoons brown sugar
Wash the beans, cover with cold water and allow to stand over night. Drain, cover with boiling water, add salt and soda and boil for 2 hours, adding more boiling water as necessary. Drain and add tomato, salt, pepper, onions, and Chili powder or peppers. Pour into a bean pot or greased baking dish, and sprinkle sugar over the top. Cover, and bake for 2 hours in a slow oven, then increase the heat and bake for 1 hour without cover. These may be served hot or cold. If liquid cooks away too rapidly, hot water may be added as necessary.
Did we eat it? Yes
Would I make it again? Yes
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1917 War-Time Recipe: Eggless Mayonnaise Dressing
1917 Eggless Mayonnaise Dressing
War Time Cookery
Nellie C Roberts
One pint of milk,
One tablespoon corn starch,
One level teaspoon mustard,
One-half teaspoon salt,
One-fourth teaspoon paprika,
One teaspoonful butterine,
One capsule of butterine coloring matter.
Bring the milk to the boiling point, dissolve the mustard, corn starch, salt, and paprika in cold water, add to the boiling milk, then the butterine with coloring matter. Beat thoroughly.
Did we eat it? No
Would I make it again? Probably not
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1917 War-Time Recipe: Oatmeal Cookies
1917 War-Time Recipe: Oatmeal Cookies
War Time Cookery
Nellie C Roberts
1 cup strong coffee
1 1/2 cups brown sugar
1 cup fat
1 tbs salt
2 tbs cinnamon
1 tbs ginger
1 cup raisins
1 cupful tart apple sauce
1/2 cup orange peel
2 cups rolled oats
1 egg, well beaten
Sour milk
1 tsp soda
1 cup white flour
1 tsp baking powder.
Boil together 1 cup strong coffee, 1 1/2 cups brown sugar, 1 cup fat, 1 tablespoonful salt, 2 tablespoonsful cinnamon, 1 tablespoonful ginger, 1 cup raisins, 1 cupful tart apple sauce, 1/2 cup orange peel. When thoroughly dissolved, remove from fire, and stir in 2 cups rolled oats, and let cool. Then add the following: 1 egg, well beaten; fill up the cup with sour milk in which is dissolved 1 teaspoonful soda; add 1 cup white flour, in which is sifted 1 teaspoonful baking powder. The cookies should be stiff. Bake in moderate oven. These improve with age. Nuts may be added if desired.
Did we eat them? Yes
Would I make them again? Maybe
Notes: The batter came out a little soupy. I needed more oats. Maybe because I had to add some oats, the first few cookies had little holes from bubbles. I left the rest of the batter in the fridge overnight and made the rest of the cookies later. The second batch came out great.
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1921 Pea Porridge
Pea Porridge
Mrs. Scotts Seasonal Cook Book
1 pint shelled new peas
1 pint raw diced potatoes
1 tbs grated onion
1 tbs oleomargarine
1 tbs flour
1 tsp salt
A little pepper
2 tbs chopped parsley or 1 tbs chopped fresh mint or scallion top
2 cups milk
Put the peas and potatoes on in 4 cups water; boil 30 minutes, add seasoning, milk, flour and oleomargarine rubbed together until smooth. Boil 5 minutes then add parsley, mint or scallion. This is a thick porridge.
Did we eat it: Yes
Would I make it again: Yes.
Note: I used broth instead of water and dried mint and scallions.
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1911 Bean Pot: Baked Apples
1911 Bean Pot: Baked Apples
The Progress Meatless Cook Book
Lotta M. Lake
Baked Apples No. 1
2 quarts sliced apples
1/4 tsp soda
1/2 cupful sugar
1/8 tsp cloves
1/8 tsp cinnamon
Peel and slice apples that are rather tart, and put the two quarts in an earthen baking dish, stone jar or bean pot; mix all the other ingredients thoroughly, adding a little at a time to the apples in the dish, shaking the dish frequently to mix the contents. Bake slowly for five or six hours.
Did we eat it? Some of it.
Would I make it again? No.
Notes: When I make applesauce I don’t usually add sugar. This was very sweet. If I did it again, I would skip the sugar.
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12
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1918 War-Time Recipe: Banana Flour Bread
1918 War-Time Recipe: Banana Flour Bread
“Win the War” cook Book
Woman's Committee Council of National Defense Missouri Division
1 cup banana flour
1 cup bread flour
2 tsp. baking powder
1 cup milk
1/2 tsp salt
3 tbs sugar
2 tbs veg fat
Mix the dry ingredients; cut in fat, then add milk, put into greased loaf pan; bake in moderate oven.
Did we eat it? Yes
Would I make it again? Maybe
Notes: Had a nice slightly sweet taste. It did not taste like banana bread.
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1882 Southern Punch
1882 Southern Punch
The California Practical Cook Book
As a Man Eateth, So is He.
Pacific Press Publishing Co.,
4 cups strong tea.
2 oranges (juice only).
2 lemons (juice only).
1 cup sugar.
1 cup boiling water.
1 banana
Boil sugar and water 5 minutes. Cool and add orange and lemon juice. Allow 4 level teaspoons tea to 4 cups of freshly boiled water. Add a small piece of orange rind and let stand 5 minutes. Strain and cool. Combine mixtures. Pour over crushed ice and add 2 or 3 thin slices of banana to each glass.
Did we drink it? Yes
Would I make it again? Yes
Note: I used less sugar than called for.
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12
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1915 Mock Turtle Soup
Mock Turtle Soup
The Nature Cure Cook Book (1915)
ABC of Natural Dietetics
by Mrs. Anna Lindlahr and Henry Lindlahr, M. D.
1 carrot
2 potatoes
1 onion
1 stalk celery
1 cup mushrooms
Stock or water
1 tbs flour
1 tbs butter
Seasoning
Yolks of 2 hard-boiled eggs
1 lemon
Cut into small dice 1 carrot, 2 potatoes, 1 onion, and 1 stalk celery. Cook in water enough to prevent burning about fifteen minutes. Add 1 cup mushrooms, cut into small pieces, and cook about ten minutes longer. Add water or stock (hot), to make 2 quarts. Brown 1 tablespoon flour in same amount of butter, and add to soup, with seasoning to taste. Let boil a few minutes, then pour over the yolks of 2 hard-boiled eggs, chopped fine, and 1 lemon, cut into dice.
Did we eat it? No
Would I make it again? No
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1915 Barley Sausage and Tomato Sauce with Raisins
The Nature Cure Cook Book (1915)
ABC of Natural Dietetics
by Mrs. Anna Lindlahr and Henry Lindlahr, M. D.
Barley Sausage
1 quart cooked barley
2 eggs
4 tbs melted butter
1 Spanish onion, grated
A little sage or savory
Seasoning to taste
Tomato sauce
To 1 quart of cooked barley add 2 well-beaten eggs, 4 tbs melted butter, 1 grated Spanish onion, a little sage or savory and seasoning to taste. Shape into small sausages and brown. Serve with tomato or brown sauce.
Tomato Sauce with Raisins
5 or 6 tomatoes
1 cup vegetable stock
1 bay leaf
A little salt
1 tsp flour
1 tbs butter
¼ cup seedless raisins
Cook 5 or 6 tomatoes in a small quantity of water about 10 minutes. Add 1 cup vegetable stock, 1 bay leaf, a little salt and 1 tsp flour blended with 1 tbs of butter. Cook all together until it begins to thicken, strain through a sieve and add ¼ cup seedless raisins. Reheat and serve.
Did we eat it? Yes
Would I make it again? Yes
Note: I had to add a little almond flour to the barley sausage otherwise it fell apart to easily.
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5
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1917 War-Time Recipe: Almond Loaf
1917 War-Time Recipe: Almond Loaf
War Time Cookery
Nellie C Roberts
Almond Loaf
2 cupfuls chopped or ground almonds or dry bread crumbs
(Not sure but might also read 2 cups almonds and also 2 cups dry bread crumbs.)
3 tbs oleomargarine
1 large onion
1 small green pepper
3 eggs
Salt and pepper
White sauce to moisten
Two cupfuls of chopped or ground almonds, two cupfuls or dry breadcrumbs, three tablespoonfuls of oleomargarine, one large onion, one small green pepper, three eggs, salt and pepper to taste, and white sauce to moisten. Put the onion and pepper through a meat chopper, place the oleomargarine over fire, and when brown, add the onion and pepper. Stir until the whole is brown, then remove from the fire and combine with the nuts and breadcrumbs, mix well, then add the eggs, well beaten and enough white sauce to moisten. Shape into loaf, place in buttered baking pan and bake about thirty minutes. Serve with tomato sauce or with a brown mushroom sauce.
Did we eat it? Yes
Would I make it again? Yes.
Note: It is unclear if the recipe calls for 2 cups of ground almonds in addition to 2 cups dry breadcrumbs. I read it as either two cups ground almonds or 2 cups breadcrumbs and made it with just 2 cups ground almonds.
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1918 War-Time Recipe: Mock Chickens
1918 War-Time Recipe: Mock Chickens
“Win the War” Cook Book
Woman's Committee Council of National Defense Missouri Division
2 cups beans,
1/3 loaf bread
1/4 cup fat
1/2 tsp sage
Salt and pepper
1/2 cup hot water
Wash beans, soak overnight in cold water, drain and cook in boiling water, simmer till tender, but not broken, drain and mash. Make a stuffing of bread crumbs, melted fat, sage and seasoning. Arrange in a baking dish, alternating mashed beans and dressing. Cover with buttered crumbs and bake 20 minutes. Serve with tomato sauce or white sauce flavored with parsley. Anna Jensen, Domestic Science Instructor, St. Joseph, Mo.
Did we eat it? Yes
Would I make it again? Maybe if I had some beans to use up.
Notes: Didn’t taste the sage. Would add more seasoning.
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1913 Chicken Consomme with Macaroni Rings & Pimentos
1913 CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS
Fifty-Two Sunday Dinners
Elizabeth O Hiller
2 quarts Chicken Consommé.
½ cup cooked macaroni.
1 tablespoon pimentos.
Process: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consommé, heat to boiling point and serve in cups.
Did we eat it? Yes
Would I make it again? No
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1918 Bean Pot Recipe: Dried Peas with Rice and Tomatoes
1918 Bean Pot: Dried Peas with Rice and Tomatoes
“Win the War” Cook Book
Woman's Committee Council of National Defense Missouri Division
1 1/2 cups rice,
2 cups dried peas,
6 onions
1 tbsp. salt,
1/4 tsp pepper,
2 cups tomatoes (fresh or canned).
Soak peas over night in two quarts of water, cook until tender in water in which they soak, add rice, onions, tomatoes and seasoning and cook 20 minutes.
Did we eat it? Yes
Would I make it again? Yes
Notes: I put everything in a bean pot and cooked it for a few hours until done. Next time, I would add more tomatoes.
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1876 Turkish Saffron Cakes
1876 Turkish Cakes.
The Centennial Cook Book and General Guide
Mrs. Ella E. Myers
8 ounces blanched sweet almonds
A good pinch saffron
1 lb butter
3/4 of a pound of loaf sugar in powder
1 lb fine flour
Eggs
Pound to a paste eight ounces of blanched sweet almonds, and a good pinch of saffron; add a pound of butter, three- quarters of a pound of loaf sugar in powder, and a pound of fine flour; beat all together; break in an egg at a time until the paste is of the proper consistency. Make it up in the form of a flat cake and bake it gently.
Did we eat it? Yes
Would I make it again? Probably not.
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1873 Toast and Cider Drink
1873 Toast and Cider
Miss Beecher's Housekeeper and Healthkeeper (1873)
Cider
Water
Sugar
Toasted bread
Nutmeg
Take one third brisk cider and two thirds cold water, sweeten it, crumb in toasted bread, and grate on a little nutmeg. Acid jelly will do when cider is not at hand.
Did we drink it: No
Would I make it again? No
Notes: The toast gave it a cookie like taste. Prefer the plain cider.
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