Really old recipes.
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Happy New Year
Old School Recipes -
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Veal-Cake
Have some slices of veal. Put a layer of hard boiled eggs at the bottom of a pie dish, then a layer of ham, tongue, or sausage-meat; season with salt, Cayenne, and a little nutmeg; then a layer of veal; and so on, until the dish is full. Bake it in the oven at about 350 with a very little water at the bottom of the dish, keeping it covered while baking. When done, put a weight on it till cold; then turn it out. It makes a very pretty dish for breakfast or supper.
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A recipe from ancient Rome
1 whole fryer 1 Tbsp. liquamen (or 1 tsp salt)*(see Liquamen - Fish Sauce)
¼ cup olive oil ½ cup white wine
1 bunch coriander 1 medium onion
1 cup light cream or whole milk 2 Tbsp. honey
¼ tsp. pepper ¼ tsp. lovage
¼ tsp. oregano 2 Tbsp. wheat or corn starch
½ cup butter 1 lb. cooked pasta
In stock pot place chicken with bouquet of coriander & onion quartered, with wine, liquamen (or salt) and oil. Cook over medium low heat until the chicken is fully cooked. Remove chicken and strain remaining broth. Add the cream (or milk) and honey to the broth and bring to a simmer. Add pepper, lovage, oregano, and wheat starch to the broth, stirring until thickened. Add chicken, cut up into pieces, heat until warm. Serve over cooked pasta.*Although the liquamen does provide a flavor profile to this dish, salt can be used instead.
Original recipe in Latin
"PULLUS TRACTOGALATUS: PULLUM COQUES LIQUAMINE, OLEO, VINO, CUI MITTIS FASCICULUM CORIANDRI, CEPAM. DEINDE, CUM COCTUS FUERIT, LEVABIS EUM DE IURE SUO ET MITTIS IN CACCABUM NOVUM LAC ET SALEM MODICUM, MEL ET AQUAE MINIMUM. [ID EST TERTIAM PARTEM.] PONIS AD IGNEM LENTUM UT TEPESCAT, TRACTUM CONFRINGIS ET MITTIS PAULATIM, ASSIDUE AGITAS, NE URATUR. PULLUM ILLIC MITTIS INTEGRUM VEL CARPTUM VERSABIS IN LANCEM, PERFUNDIS IUS TALE: PIPER, LIGUSTICUM, ORIGANUM, SUFFUNDIS MEL ET DEGRITUM MODICUM, ET IUS DE SUO SIBI, TEMPERAS. IN CACCABULO FACIES UT BULLIAT. CUM BULLIERIT, AMULO OBLIGAS ET INFERES." -
Sally Lunns
From 1917:
3 ½ cupfuls flour
½ cupful cornstarch
1 teaspoonful soda
2 teaspoonfuls cream of tartar
2 tablespoonfuls corn syrup
2 eggs
2 cupfuls milk
3 tablespoonfuls butter melted
Mix and sift the flour, cornstarch, soda and cream of tartar twice. Beat the eggs until light and add to the milk. Then quickly beat this into the dry ingredients. Add the corn syrup and melted butter; beat thoroughly. Turn into well greased tins and bake in a hot oven. -
MRS. SENATOR QUAY’S DEVILLED CRABS
From 1890:Boil one dozen crabs twenty minutes; when cold, pick. Three eggs well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley. Season with salt and pepper. Mix all together using cream to moisten and put back the shells which should be clean and dry. Dip in beaten eggs and Vienna bread crumbs and fry in hot lard to cover.
Old School Recipes -
ROAST GOOSE
Truss the goose, and carefully remove all fat from the inside before stuffing with onion forcemeat. When putting in the stuffing it is a good plan to insert with it a lemon so thinly peeled that all the white remains on; this will absorb much of that richness that many people object to in roast goose, but precautions must be taken to avoid cutting into the lemon when carving the bird. Put into a hot oven and cook gradually, allowing two to two and a half hours, according to size. Frequently baste with boiling fat. Serve with apple sauce, which is made by paring, caring, and quartering six good-sized apples. Put them in a saucepan with enough water to moisten, and boil till soft enough to pulp. Beat them up, adding sugar to taste and a small piece of butter.
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Baked Beans
1905:
Pick and wash a pint of beans, put into a half-gallon of water and let soak over night; drain off the water in the morning, put in a bean pot, or deep pan, add a tablespoonful of molasses, half a teaspoonful of salt, a half pound of fat, salt pork, and fill the pot with boiling water. Bake four hours in a moderate oven; or the beans may be boiled until quite tender, but not broken up. Water should be added as it boils away, until about an hour before they are done, but when taken from the fire they should be nearly dry. If wished to be served in small crocks, the crocks should be filled with the beans, a small lump of butter laid on top of each, and the crocks set in the oven until the beans are browned on top. There are small brown dishes which come for this purpose, costing four or five cents each, to be had at the china stores. -
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.
