Special Interests - Groups & Societies > The Pantry

Misc recipes


Today most think of jelly and bread, maybe with peanut butter, once in a while you might see mint jelly served as a condiment for lamb.  But jelly was a common condiment for meat a hundred years ago and more.

I stole this from my 1906 gold Medal flour Cookbook, this is about 25 years before they hired Betty Crocker. ;) this is seen in many recipe books from ther period, it is to be served with roast beef.

Calf-Foot Jelly

4 calf feet (remove hooves and hide :o)
4 quarts cold water
1/2 box gelatine (unflavored and colored such as Knox Brand)
1 cup white sugar
2 lemons
2 inch stick of cinnamon
3 eggs
1 pint red wine

Wash and split feet, simmer in the water till the flesh seperates from the bones and the stock is reduced to 3 pints.  Strain.  When cool, remove the fat add the egg whites and the shells, the cinnamon, sugar and the gelatine which has soaked in 1 cup cold water for 20 minutes and the juice of the lemmons.  Stir and bring it to near boiling, let simmer for 15 minutes.  Add the wine and strain into tumblers and chill.

Been doing some more research in some old cook books, found this one which shows up in many cook books of the late 19th century.  See if you notice anything about it.

1 loaf white bread, sliced
1 pint milk
2 eggs beaten
A little salt

Combine milk eggs and salt, soak the bread in this mix for 10-15 minutes, fry till lightly browned on both sides in a mix of half lard and butter.  Serve for breakfast with butter and syrup.

In a lot of old cookbooks what today is called French Toast was called German Toast.

And from Sodbuster:

French toast isn't really French at all! The first piece of bread that was soaked in an egg batter and then cooked seems to have originated in Rome. Today, just about every country around the globe has their own version of this classic breakfast food. Oh, and when you travel to France, you won't find French toast on the menu because the French refer to it as "pain perdu."

In legend, French toast evolved when food was dear and every bit had to be used – even stale bread. Ancient cooks found that dipping stale bread in a mixture of eggs and milk helped rejuvenate it. Then they cooked it on a griddle and served it up, much like our modern version. Another version of this recipe was reserved only for the wealthiest people of the time, because it used white bread (the most expensive of the time) and exotic (and costly) ingredients like vanilla and almonds. So, it seems French toast was used to feed rich and poor alike!



From Sir Charles

Saskatoon Jelly

3 cups of berry juice, ½ cup of lemon juice, 7 ½ cups of sugar, 1 bottle of liquid pectin (certo). Clean and prepare berries. Place about 4 lb. in kettle and crush. Heat gently until juice starts to flow and then simmer covered for 15 minutes. Place in jelly cloth and squeeze out juice. Squeeze and strain juice from 4 lemons and put aside. To make jelly - measure sugar and juice into a large saucepan and mix. Add lemon juice and combine well. Bring to a boil over high heat and all at once, add pectin, stirring constantly, then bring to a full rolling boil and boil hard for 1 minute. Remove from heat. Skim and pour quickly into sterilized jars and seal.

Indian Relish

12 large tomatoes, 12 large apples, 9 medium onions, 3 cups sugar, 1 pint vinegar, 1 tsp. Pepper, ½ tsp. Celery salt, ½ tsp. Clovers, 1 tsp cinnamon, mixed spiec and ½ cup of salt. Blend all ingredients. Cook until thick. Seal in sterile jars.

Pouchine au Sac - Pudding in a bag

½ cup of beef suet, chopped fine and free from skin, ½ cup of brown sugar, 1 cup of raisins, ½ cup of currants, 1 teaspoon of pastry spice, 2 cups of flour, ½ teaspoon of salt, 4 teaspoons of baking powder, ¾ cup of milk. Mix all dry ingredients together and add milk. Pour mixture in a 5 lbs. cotton bag or 2, 1 qt. sealers. Fill jars half full and serve with sauce. Sauce: ½ cup of white sugar, 1 tablespoon of cornstarch, 1 cup of boiling water, 2 tablespoons of butter, ½ teaspoon of lemon extract, ½ teaspoon of vanilla.

From Sir Charles

Onion Stuffing

2 1/2 quarts toasted bread crumbs (measure after toasting) 1 1/4 cups butter or margarine 1/3 cup minced onion 1/2 cup chopped celery 2 tbsp. dried parsley leaves 2 tsp. salt 2 tsp. poultry seasoning 1/2 tsp. ground black pepper
Place all ingredients in a mixing bowl. Mix well. Stuff the wild goose lightly and crop cavity of a large. into the body and crop cavity of a large wild goose, ready to cook.
Spiced Venison Roast
5 pound venison roast 1 tbsp. cinnamon 1 tbsp. ginger 1 tbsp. sugar 2 bay leaves 1 tsp. salt 1 tbsp. vinegar 2 cups tomato juice 2 onions, chopped 1/2 tsp. pepper
Brown roast. Combine remaining ingredients. Add cover and cook 3 hours in a moderate oven, or until done. Serves 8.

Rose Hip Jam

Note: Do not gather berries until after the first frost and preserve the same day as picked. Boil 4 cups of berries with 2 1/2 cups of water until the berries are tender. Force through a sieve to remove seeds. Add 1 cup of sugar to 2 cups of pulp. Mix thoroughly and bring to simmer slowly. Cook for 10 mins. Bottle. A layer of sugar spinkled on the top helps to improve the flavour.
Flax Seed Tea Home Remedy (try at your own risk)
Make a tea that sooths a bad cough. Put 2 tbsp. of whole flax seed into a teapot and add a slice of lemon and a pint of boiling water. Steep, strain and sweeten with honey.

Cornstarch Blancmange (Cornstarch Pudding)

3 tablespoons of cornstarch 2 to 4 tablespoons of sugar 1/4 teaspoon salt 2 cups of milk 1 teaspoon vanilla
Mix cornstarch, sugar and salt with 1/2 cold milk. Scald remaining milk in a double boiler. Add cornstarch mixture gradually to scalded milk, stirring constantly. Cook until thickened and smooth. Cover and cook 25 mins. Stirring occasionally. Cool and add vanilla. Serve hot or cold. If you would like you can use brown sugar to make it taste like caramel or you can use coco to make chocolate pudding.

Wild Rice and Cheese Casserole

1 cup of Wild Rice 3 cups of water 1/2 cup chopped onion 1 cup of grated cheese 1/4 teaspoon of salt 3 cups of sliced mushrooms 3 tablespoons of butter 1 can (19oz) stewed tomatoes Wash the rice under cold water. Put the rice into 3 cups of water and parboil for 5 minutes. Let soak in the same water for one hour. Cook rice in boiling water for an additional 20 minutes. Drain rice if necessary. Sauté onion and mushrooms for about 5 minutes. Toss all ingredients in a 2 quart casserole and bake at 350 for 1 hour.


[0] Message Index

Go to full version
Powered by SMFPacks Ads Manager Mod
Powered by SMFPacks Likes Pro Mod
Powered by SMFPacks Menu Editor Mod