Really old recipes.
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Malt Biscuits
One-half breakfast cupful of extract of malt, one-half cupful of sugar, two tablespoonfuls of water, tablespoonful of butter, one-half teaspoonful bicarbonate of soda, and enough flour to make a fairly stiff dough. Put the malt, sugar, water and butter into a saucepan and beat them gently, stirring well till melted. Cool them, and add one cupful of flour, sifted with the soda, and a pinch of salt. Mix well and add more flour if not stiff enough. Roll out thin, cut into biscuits, and bake in a moderate oven for about 20 minutes. They must be watched carefully, as they burn easily.
Old School Recipes -
Spiced Fruits
These are also called pickled fruits. For four pounds prepared fruit allow one pint of vinegar, two pounds of brown sugar, half cup of whole spices – cloves, allspice, stick cinnamon and cassia buds. Tie spices in a muslin bag, boil 10 minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars and seal. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons and water melon rind.
Old School Recipes -
Cheese Pie
Grease the inside of a pie or other baking dish and cover the bottom with small pieces of dry bread. Cover with grated cheese. Repeat this until the dish is filled within an inch of the top. Beat up two eggs with 1 ½ gills** of milk, 1 ½ gills of water, and a pinch of salt. Pour this over the bread, being sure that all the bread is covered. Grate cheese over the top and bake in a moderate oven for 20 minutes.
** a quarter pint could also be called a jack or a noggin rather than a gill, -
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Delicious Biscuits
Two tablespoonfuls of good beef dripping, 3 tablespoonfuls sugar, 2 eggs, 1 cupful self-raising flour, 1 cupful desiccated coconut. Beat sugar and dripping well together, then add eggs, well beaten, and mix again and add flour and coconut. Mix well together and roll out thin, and cut into round shapes and bake in a moderate oven till a golden brown. If liked, put a little jam between two and ice cream on top, and sprinkle coconut. They make good afternoon biscuits. -
HASENPFEFFER
Cut a rabbit into small pieces, add an onion, minced, and a few bay leaves. Cook in enough water to cover it until tender.
For dressing, cut three or four slices of fat bacon into small dice and fry brown and crisp. Add a tablespoonful of browned flour, keep stirring to keep from burning; add a teaspoonful each of sugar and of salt, a tablespoonful of vinegar, and a few whole cloves. Next add the rabbit with the liquor in which it was boiled, and you have your hasenpfeffer. -
Old-Fashioned Peach Leather
Wash two gallons of peaches, cut them in halves, and remove pits. Weigh the fruit, and to each pound allow a quarter of a pound of sugar. Put the peaches in a porcelain-lined kettle, cover and stew slowly, stirring occasionally until the mass is smooth and rather dark. Add the sugar and keep cooking until, when you put a teaspoonful in a saucer and cool it, it is sufficiently hard to roll or handle like a soft ball. When done, turn into tumblers, and stand aside to cool just as you would jelly. Then cover with lids that have been sterilized or with paraffin and paper. Apples and quinces may be used the same way. It is really a fruit-paste. -
How old do you want ?
https://en.wikipedia.org/wiki/Bog_butter -
@Dr-Flay That's just gross..lol
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Scotch Potato Scones
One and one-half cupfuls flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one cupful mashed potatoes, one-third cupful butter and one egg.
Sift the flour, salt and baking powder together. After adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the well beaten egg, and, if necessary, a little milk. The dough must be of a consistency to roll, so if needed add a little flour. Divide the mass into three pans and roll into balls one-half an inch thick.
Cut each across twice to make four parts. Bake twenty to thirty minutes in a quick oven or on a griddle, and when done split and butter.
Hot or cold, these are equally good.The quantities here given made the equivalent of about one dozen little baking powder biscuits and could be substituted for them at any meal, but best at luncheon or supper. As an accompaniment to salad or soufflé and forming the backbone of a light meal the scones are in their element.
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I would suggest for authenticity that if it is truly old and truly Scottish, it would be called "Scotts Potato Scones" or "Scottish Potato Scones".
Though actually I think the Welsh and Irish also have more or less the same recipe.Scotch is a drink, and the word that non Scotts mix up and replace Scotts with.
(Just like the way people say Expresso, when they mean Espresso)Doctor Flay ™
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TRIPE STEW
1 pound tripe, cut in dice
3 cupful water
2 green peppers, chopped
3 onions, chopped
1 tomato, chopped
½ teaspoonful salt
1/8 teaspoonful pepper
1/8 teaspoonful paprikaMix all together and cook slowly for one hour.
Serve with boiled rice or macaroni.
This dish, which costs 26 cents,(in 1918) will serve four persons. It can be used when we want to cut down our meat bills. Tripe can be bought at 15 to 18 cents a pound,(in 1918) and, of course, is very reasonable in comparison with other meats. Also, there is no waste. -
@Dr-Flay That's how the recipe was printed back in the day, that's how I post them. A lot of these older recipes have been misspelled, as for Scotch, I've had some good.. And really nasty ones..
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Asparagus with Eggs.
Cut up two dozen (or so) heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs. Flavour with pepper and salt, and stir freely. Add a piece of butter the size of a walnut (one of these should be kept in every kitchen as a pattern), and keep on stirring for a couple of minutes or so. Serve on delicately-toasted bread. -
KENTUCKY BATTER CAKES.—Sift a quart of yellow indian meal into a large pan; mix with it two large table-spoonfuls of wheat flour, and a salt-spoonful of salt. Warm a pint and a half of rich milk in a small sauce-pan, but do not let it come to a boil. When it begins to simmer, take it off the fire, and put into it two pieces of fresh butter, each about the size of a hen’s egg. Stir the butter into the warm milk till it melts, and is well mixed. Then stir in the meal, gradually, and set the mixture to cool. Beat four eggs, very light, and add them, by degrees, to the mixture, stirring the whole very hard. If you find it too thin, add a little more corn-meal. Have ready a griddle heated over the fire, and bake the batter on it, in the manner of buckwheat-cakes. Send them to table hot, and eat them with butter, to which you may add molasses or honey.
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To preserve white Pear Plumbs:—Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and prick them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close; set them on the fire to coddle, and take them off sometimes a little, and set them on again: take care they do not break; have in readiness as much double-refin'd sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in. Let them boil till they are clear, scum them and take them off, and let them stand two hours; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in glasses; boil your syrup till 'tis thick; and when 'tis cold, put in your plumbs; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb, and when they are cold, paper them up.
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