Really old recipes.
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Some interesting recipes here, but 80 years isn't really old or a long time back. I personally know several people who are older! I expected to read something from centuries ago
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@luetage Like this? It's from 1658...
A Trifle.
Take boiled Cream and Rose water and sugar, and a little rennet, and stew them together.
Old enough for ya?
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@luetage Or how about this 1696 recipe..
A Hare Hashed.
Cut it out in quarters, chine it, and lay it in Clarret, mixed with three parts of water, and parboyl it, then slice the flesh in thin pieces, and lay it on your stew pan, let this be off the Body, but the legs wings, and head whole, almost cover it with some of the liquor it was boyled in, add some Butter, sliced Nutmeg, the juce of Lemon, and a little beaten Ginger, serve it upon sippets, Garnish it with Lemon, and sliced Onion.
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Hmm, I don't know... all this modern cookery. It isn't even medieval.
Mustacei
Ingredients:
500g wheat flour
300ml grape juice (or young wine)
2 tblsp anise seeds
2 tblsp cumin seeds
100g lard
50g grated cheese (sheep's cheese would be best)
ca. 20 bay leavesInstructions:
Pour some must over the flour, add anise and cumin seeds, the lard and
cheese. Work it together until you have a reasonable dough. Form
rolls, then put one bay leaf under each of them.Bake 30-35 minutes at 180°C
Note:
It's better to make the must rolls with yeast dough, because then they
can be kept longer, and they are not so hard. To make the yeast dough,
add 40g yeast to the flour + grape juice, leave it a while until you
continue like above. -
Pepper Relish
12 green peppers
12 red peppers
12 good sized onionsGrind all & pour hot water over mixture ( just enough to cover ) Let mixture stand until it gets cold. Drain. Mix all together: peppers, onions, 3 Tbsp. salt, 2 cups sugar, 1 qt. cider vinegar. Boil this mixture 25 min. Jar.
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Apple Nut Pudding
3/4 cup sugar
1 egg, well beaten
1/2 cup enriched flour
1/2 tsp. salt
1 tsp. baking powder
1 cup finely chopped tart apples
1/2 cup chopped walnuts
1 tsp. almond extract
Gradually add sugar to egg, beating until sugar is dissolved, Add sifted dry ingredients. Stir in remaining ingredients. Pour into greased 8 inch pan. Bake @ 350 degrees 35 to 40 min. Serve with whipped cream or ice cream.
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Empire Biscuits - Cookies
1/2 lb. margarine
1/2 lb. butter
1 1/4 cups sugar
4 1/2 cups flour
3/4 cup corn starchPut ingredients in large bowl & knead with hands until well mixed. Roll on floured board & cut in shapes to suit season. Bake on ungreased cookie sheet. When ready to use, put 2 cookies together with red raspberry seedless jam. Ice top & put 1/2 cherry on each. Oven, 350 deg. Time, 12 to 15 minutes.
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Lamb Chops with Horseradish Cream
Lamb chops
Mushroom caps
Horseradish Cream
1 Tbsp. flour
1 Tbsp. butter
Paprika
2 heaping Tbsp. grated horseradish
1/2 lump sugar
Onion juice
Beef broth
1/2 cup of creamHave chops from rib cut rather thick. Pan broil for about 10 min. until nicely browned on both sides. Then put on top of each a heaping Tbsp. horseradish, cream, spread evenly with knife. Place a broiled mushroom cap on each chop. Place in hot oven for 2 min.
Horseradish Cream: Blend flour with butter. Do not brown at all, add paprika, sugar, salt a few drops onion juice, & a little beef broth. Cook 15 min. Then add cream & cook for 10 min. more, stirring to prevent lumping, add grated horseradish & cook 5 min. longer. -
Jacksonville Crisps
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, beaten
3/4 cup sifted flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
1/4 cup chopped walnuts
1 cup quick oatmeal
1 cup corn flakesMix all together, drop on greased pan. Bake 375 deg. 15 min.
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@roaring
Thanks a lot - I was rather clueless about what I should cook yesterday. But gladly I remembered that this thread exists (to be honest it was kind of weird to go to the vivaldi forum to search for recipes ^^)
This one tasts delicious -
Walnut Spice Kisses
1 egg white
Dash salt
1/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 cup finely chopped walnutsBeat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped nuts. Drop from teaspoon on greased cookie sheet. Top with walnut halves & bake @ 250 deg.. 35 to 40 min. Makes about 2 doz.
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Apple Crisp
Apples
1/4 cup sugar
1/2 cup hot water
1 tsp. cinnamon
Crust: 1 cup sugar
1 cup flour
1/4 lb. butter or margarine
Pinch salt
Slice apples in bottom of 8 by 9 inch pan. Sprinkle with salt. Mix 1/4 cup sugar with cinnamon & sprinkle over apples, then pour over hot water. In separate bowl mix 1 cup sugar, flour, butter or margarine & pinch salt. Sprinkle crust mixture on top of apples. Bake 450 deg. 10 min. then @ 350 deg. for 30 minutes more or until golden brown. Serve topped with whipped cream or ice cream.
Apple Nut Pudding
3/4 cup sugar
1 egg, well beaten
1/2 cup enriched flour
1/2 tsp. salt
1 tsp. baking powder
1 cup finely chopped tart apples
1/2 cup chopped walnuts
1 tsp. almond extract
Gradually add sugar to egg, beating until sugar is dissolved, Add sifted dry ingredients. Stir in remaining ingredients. Pour into greased 8 inch pan. Bake @ 350 degrees 35 to 40 min. Serve with whipped cream or ice cream.
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Poor Knights - (Heirloom Recipe From 1500's Britain )
Yield: 4 Servings
4 Thick slices of bread 2 Eggs beaten 200 ml White wine [or milk] 1/2 ts Cinnamon 1 1/4 tb Sugar Oil for frying Confectioners sugar to serve Cinnamon to serve This dish originated during the middle ages in England and spread all over the world with many variations. Traditionalists should use bread, but stale cake is a good substitute. Red wine can be used instead of white. Substitute milk for wine and you have a more recognizable dish called, incorrectly, french toast. Bread: Cut off crusts and cut into quarters. Place in a deep dish. Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread and leave to soak for 3 minutes. Heat the oil [1/4 inch deep]. Drain the bread and slide it into the hot oil {Watch your hands as it 'spits'}. Fry until golden brown on both sides Drain on absorbent kitchen paper. Sprinkle with confectioners sugar and ground cinnamon. -
Eggs Goldenrod
1 can cream of mushroom soup
1 small can prepared mushrooms (water from mushrooms can be used in place of milk)
1/4 cup milk
4 hard cooked eggs
4 slices hot buttered toast, cut in halves
Blend soup & mushrooms with milk. Slice in cooked eggs, saving a little yolk to force through a sieve for garnish. Heat & pour over hot buttered toast halves. More toast may be used if desired. Serve on large platter & garnish with sieved egg yolk. Serves four.
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Eggplant Souffle
1 large eggplant
2 tsp. salt
1 large bay leaf
3 whole cloves
Other Ingredients:
2 Tbsp. butter
2 eggs slightly beaten
1/2 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese
1 cup bread crumbs, soft
1/2 cup buttered bread crumbs
5 green stuffed olives, chopped
5 ripe olives chopped
2 Tbsp. mushrooms, choppedPeel, slice eggplant & cook in 1 qt. water with salt, bay leaf & cloves. Mash eggplant, add butter & all the other ingredients, except buttered crumbs. Turn into greased casserole & top with buttered crumbs & sprinkle with paprika. Bake 20 min. @ 400 deg. Or until inserted knife comes out dry.
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Apricot Delight
1/2 lb. box vanilla wafers
1 1/2 cans apricot halves, peeled
1/4 lb. pecans or walnuts
1/2 pt. heavy cream
2/3 cup butter
1 cup powdered sugar
2 eggs
Cook butter, beaten eggs & sugar together to consistency of mayonnaise. In 9 by 11 inch pan place 1/2 crumbled wafers, pour custard mix over this, slightly cooled. Add layer of nuts; add layer apricots; add whipped cream. Top with crumbs. Place in refrigerator 12 hours or overnight.
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Sauerbraten Meatballs
3 slices bread, broken up
3 Tbsp. hot water, mix into bread with fork
1 lb. chopped chuck
1/2 medium onion, chop fine
1 egg
1 tsp. salt
Sauce: 8 ginger snaps broken up
1/3 cup vinegar
1 1/2 cups hot water
10 whole cloves
2 bay leaves
Salt to taste
1 Tbsp. currant jellyMix bread mixture with meat, onion, salt & egg, shape into meat balls. Mix sauce ingredients together & pour over meat balls & simmer 1 hour, add small amounts of water from time to time if sauce thickens too much & starts to stick. About 15 min. before serving add 1 Tbsp. currant jelly. Serve with broad noodles. Remove cloves & bay leaves toward end of cooking time.