Really old recipes.
FILLETS OF RABBIT
Wash and clean a good-sized rabbit, take the fillets from the back, cut each across into three, and slice the four thick pieces lengthwise, making ten altogether. Put them in a stew pan with a little dripping; season them with pepper and salt, and let them cook for 10 minutes turning them once; cut the liver and an equal quantity of bacon in small dice. Fry the liver and bacon, and then allow the pieces to simmer for half an hour. Then pound them in a basin with a tablespoonful of brown sauce. Pass this through a sieve, then season with pepper and salt, and heat thoroughly without boiling, cut ten pieces of stale bread half an inch thick, two inches long, and an inch and a half broad. Fry them a light brown, scoop out the centre of each piece of bread, and fill with the prepared liver mixture. Coat the rabbit fillets with brown glaze, and place one on the top of each piece of bread. Dish in a circle with croquettes of rice or potatoes in the centre. For the glace, mix a quarter of an ounce of gelatine in half a teacupful of boiling water in which a little Bisto has been dissolved and brush over the fillets.
Grochówka ze świniną
Proporcja: 3 f. świniny, 1 cebula, 1½ kwarty grochu, 1 bułka franc., 1 łyżka masła, soli w miarę.
1½ kwarty grochu zalać wodą zimną, zagotować, włożyć 3 funty świeżej przerastałej świniny, posolić i gotować póki groch nie będzie miękki; poczem wyjąć świninę, groch przefasować przez sito, ogrzać mocno ze świniną, strzegąc się, aby nie zagotować, i wydać z grzaneczkami, pokrajanemi w kostkę, podsmażonemi w maśle i podsuszonemi.
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Select two pounds of the scrag end of young mutton. Cut the meat into small pieces, discarding all superfluous fat. Place in a casserole, after browning over in a little hot dripping, and add one cupful of dried flageolets (which are green-colored French beans), one pint of boiling water, two onions cut in slices, salt, celery salt and pepper to taste, and one small head of lettuce, torn in fine shreds. Cover the casserole and simmer for about three hours. A little more water may be required, but there should only be a small quantity of broth or gravy when it is properly cooked. Uncover for the last twenty minutes of cooking and serve in the casserole.
Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.
Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and be mushy before the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.
When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.
If you have not cream add a little more butter but the cream is better than the butter.
Lamb Chops and Oranges
Six chops, six slices orange, melted butter, paprika, salt.
Dip each chop in melted butter, place on a well oiled broiler. Broil eight minutes. Turn and place a slice of orange on each chop. Broil eight minutes longer. The fat should be trimmed from chops. Sprinkle with salt and paprika and serve very hot with a garnish of sliced oranges. Lamb chops can be pan broiled quite as well as broiled under the flame. Trim fat from chops and dip in melted butter. Place in hissing frying pan and put a slice of orange on each chop. Turn frequently, keeping the orange always on top of the chop.
Allow for 20 minutes for broiling the meat.
Lamb Chops and Oranges
Proporcja: 3—4 f. mięsa woł., spora garść liści seler., soli, łyżka masła, 3 łyżki mąki, ½ kwarty śmietany, ½—1 cytr., włoszcz.
Buljon gotować jak zwyczajnie. Wziąć kawał masła, mocno rozegrzać, włożyć garść dobrą liści seletrowych, trzy łyżki mąki, i to wszystko razem podsmażyć. Wlać pół kwarty śmietany, trochę soku cytrynowego lub innego naturalnego kwasu, rozprowadzić buljonem i gotować
Molded Rice with Fruit
The following recipe is a good cold rice dessert:
One cup washed rice, 4 cups milk, 1 teaspoon salt, 2 strips of lemon or orange rind, 1 cup sugar, 1 cup cream beaten until stiff, ½ teaspoon vanilla, 2 cups cut-up fruit.
In a double boiler heat the milk and add the rice, salt and lemon or orange rind. Cook about one and one-half hours, or until the rice is tender.
Add sugar, remove from fire and cool. Then fold lightly in the beaten cream and turn the mixture into a mold.
Thoroughly chill and at serving time turn from the mold and surround with fruit.
Odd Griddle Cakes
1 cup boiled rice
1 level tablespoon flour
yolks of three eggs
Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with butter—eat with sugar and cinnamon.
Pecan Nut Loaf
1 cup hot boiled rice
1 cup pecan nut meat (finely chopped)
1 cup cracker crumbs
1 cup milk
1¼ teaspoons salt
pepper to taste
1 teaspoon melted butter
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1½ cups milk.
Season and strain.
Veal Kidney Stew
1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can mushrooms
½ tablespoon parsley
4 tablespoons raw potatoes cut in small pieces
Seasoning to taste
Wash, clean and cut fine a veal kidney. Fry onion in butter until light brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and water, and cook until tender
roaring last edited by roaring
3 heads cauliflower
2 quarts cucumbers cut in cubes
1 quart onions cut fine
1 pint green peppers cut fine
1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong)
6 tablespoons mustard
1 teaspoon tumeric
1 cup (small) flour
2 cups sugar
3 tablespoons salt
Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.
The cauliflower must be boiled alone before adding.
Old English Recipe, year 1600
Coffee cup is used for measure.
2 cups of sugar rolled fine or sifted
1 cup of butter—creamed together
3 cups of flour—sifted 4 times
1 cup of cold water
4 eggs, whites and yolks beaten separately
2 large cups of walnut chopped or rolled
2 teaspoons of cream of tartar—level measure
Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water, then flour, mix the tartar in it—then nuts, then beaten whites of eggs. Bake ¾ of an hour if loaf, or half hour if divided into two portions or layers.
MOCK CHERRY PIE.
One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.
Old English Recipe, year 1600
Coffee cup is used for measure.
So it's not "Really old recipes" it seems to me that coffee cups were not yet in common use in the year 1600. And especially as measuring cups.
Recipe from a book published in 1904. Orginals units of measure, vocabulary and spelling.
20 łutów bułki rozmiękczamy i mocno później wyciskamy, następnie dodajemy za 20 mniej więcej groszy szpiku, dużych i małych rodzenków, 5—6 łutów tłuczonych bez łupiny słodkich i parę gorzkich migdałów, skórki cytrynowej, nieco soli, 6—8 jajek, 10 łutów mączki i trochę gałki muszkatułowej. Wszystko to dobrze ze sobą mieszamy i rozcieramy, smarujemy formę wypuszczonym szmalcem, posypujemy tartą bułką i pieczemy taki puddyng jak zwykłą leguminę.
Thanks for the info.
Boiled cup custards
Heat a quart of milk in a double boiler, but do not bring it quite to the boil. Beat five eggs light and stir into them half a cupful of sugar. On this mixture pour the scalding milk very gradually, beating steadily all the time. Return to the double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. If boiled longer than this it will curdle and separate. Remove the custard from the fire, season with two teaspoonfuls of vanilla and set aside to cool. When cold, nearly fill glasses or cups with the mixture and heap with a meringue made by whipping the whites of two eggs stiff with two tablespoonfuls of sugar.
Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one-half cup butter, one egg , one cup cold water stirred into the flour. Stir all very slowly. Divide in half, bake in square pans. Sprinkle the tops with white granulated sugar. Bake ten or fifteen minutes. Mash and sweeten the fruit, spread on top and between layers.
Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.
Baked chocolate custard
Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream.