Really old recipes.
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Fruited whipped cream
Whip a pint of cream stiff, sweeten abundantly and stir into it lightly a cup of whole strawberries, a banana peeled, and cut into dice an orange, treated in the same way, and a cup of finely-minced pineapple. Serve very cold. As the fruits are acid, the cream should be very sweet. -
Współczesny przepis na Pierogi ruskie.
As of February 24, 2022, they are called "Ukrainian dumplings".
Składniki na ciasto na pierogi:- 500 g mąki pszennej np. typ 500
- szklanka gorącej wody - 250 ml
- 4 łyżki oleju - 50 ml
- pół łyżeczki soli
Składniki na farsz
- 300 g twarogu półtłustego
- duża cebula - 300 g
- 500 g ugotowanych ziemniaków
- 2 łyżki masła klarowanego
- po pół płaskiej łyżeczki soli i pieprzu
Video : how these dumplings are made by an 88-year-old grandmother
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Raspberry dumplings
Make a dough of a quart of flour sifted with a half teaspoonful of salt and two teaspoonfuls of baking-powder, two tablespoonfuls of butter chopped into bits, and a pint of milk.Roll this dough out and cut into pieces about five inches square. In the middle of each of these squares put a heaping tablespoonful of black raspberries, sprinkle liberally with sugar, and turn over upon them the four corners of the dough square, pinching them together in the middle. Put in the oven and bake for half an hour.
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TO KEEP PINE-APPLES, WITHOUT COOKING.—Take large fine pine-apples—the ripest you can procure. Pare and slice them thin, removing the hard core from the centre. Weigh the slices, and to each pound allow a pound of double-refined powdered loaf-sugar. Spread the slices on large flat dishes, with a layer of sugar both under and over them. Let them stand several hours; then put them up (without any cooking) in large glass tumblers, with the syrup that has issued from them; and put a thick layer of sugar at the top of each tumblerful. Cover the glasses closely, and tie a piece of bladder over each.
If the sugar is of the best quality, and the pine-apples ripe and without blemishes, they will keep perfectly well, done as above, and retain the flavour of the fruit better than when cooked. They must be kept in a dry cool place.
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Suet dumplings
Rub a cupful of white suet free from strings, and powder it fine. Rub and chop it into two cupfuls of fine crumbs. Sift a teaspoonful of baking-powder three times with four tablespoonfuls of flour, and work into the crumbs and suet. Add a teaspoonful of salt. Beat three eggs very light and stir into a cupful and a half of milk. With this wet crumbs and flour into a rather stiff dough. Make into dumplings with floured hands; tie up in cheese-cloth dipped in hot water and floured on the inside, leaving plenty of room to swell, and boil one hour. -
Pictures in this thread would have really made it very interesting.
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@roaring True...
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STEWED MUSCLES, OR MUSSELS.
Thoroughly wash the muscles, and pull off any weeds there may be hanging to them; next put them in a clean saucepan with a little water, and salt enough to season, and set them on the fire to boil, tossing them occasionally, until you find that their shells begin to open; they must then be taken off the fire, and their liquor poured off into a basin. Next, after removing one of the shells from each muscle, put them back into the saucepan; add the liquor, a bit of butter, a spoonful of flour, some pepper, chopped parsley, and a little drop of vinegar, toss the whole over the fire until the muscles have boiled five minutes, and then you will enjoy a treat for supper. Cockles and whelks are cooked in the same way.
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@andreasnielsen said in Really old recipes.:
Pictures in this thread would have really made it very interesting.
@roaring said in Really old recipes.:
@roaring True...
Lody śmietankowe. Chcąc mieć lody wyborowe, trzeba na kwartę śmietanki brać 10—12 żółtek, funt cukru i pół laski wanilii. Śmietankę z wanilią pokrajaną w kawałki ugotować na wolnym ogniu — żółtka rozbić z pudrem w drugim rondlu, a gdy śmietanka się zagotuje, wlewać ją powoli w rondel z żółtkami, mieszając ciągle, aby się żółtka nie zwarzyły; potem rondel postawić na blasze i mieszając bez przerwy, uważać, aby się śmietanka nie zagotowała; skoro tylko zacznie się podnosić, zestawić rondel z ognia, masę przecedzić przez gęste sito; wystudzić i wlać w maszynkę od lodów lub w puszkę, którą wstawić w kubełek, obłożywszy na spodzie i dookoła drobno tłuczonym lodem, posypanym solą. W czasie kręcenia zbierać i przytrzymywać lody łopatką drewnianą. Chcąc podać lody do obiadu na większą ilość osób, trzeba je po ukręceniu włożyć w jedną formę większą lub w kilka mniejszych, które nakrywszy białym papierem, szczelnie zamknąć i zapakować w lód na pół godziny lub dłużej. Przy wyjmowaniu włożyć formę na chwilę w ciepłą wodę, a lody podać na serwecie.
1903: Marta Norkowska – „Najnowsza kuchnia wytworna i gospodarska” -
Orange custard
Squeeze out and strain the juice of six good oranges. Add a cupful of sugar and cook slowly for half an hour, skimming often. Take from the fire and turn into a bowl. When lukewarm, pour gradually, beating all the time, upon a warm custard made of the yolks of five eggs and two cupfuls of milk. Put in your egg-whip and beat steadily five minutes. Turn into a glass bowl, and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar. Set upon ice until very cold.
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Frumenty
Cook a cupful of raw rice with two cupfuls of hot water in the inner vessel of a double boiler for half an hour. Then turn it into three cupfuls of milk heated in the double boiler, and cook until very tender. Stir in one level teaspoonful of salt and one level tablespoonful of butter. Beat two eggs light with two tablespoonfuls of sugar, and stir this into the hot rice when you take it from the fire.
Rub to a light cream two tablespoonfuls of brown sugar with one of butter and season with cinnamon. Turn the hot rice into a deep dish, spread this sauce smoothly over the top, and serve.
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Pineapple and raspberries
Trim the bottom of a large pineapple so that it will stand upright. Cut off the top, but do not throw it away. With a sharp knife dig out the inside of the fruit, taking care that the knife does not penetrate the sides or walls of the pineapple. Put this hollowed case and the top into the refrigerator until needed. Pick the inside of the pineapple into tiny bits, and mix with it a cupful of red raspberries. Sweeten abundantly with granulated sugar, and turn the fruit into a glass, or a china jar, with a closely fitting cover. Put on the lid and bury the jar in the ice for several hours. Just before time to serve it, remove from the ice, fill the hollowed shell with the fruit mixture, replace the top on the pineapple and send to table. -
Pasztet ze zwierzyny na zimno
Pasztet ten można robić z rozmaitej zwierzyny: jak z uda sarniego, zająca, kuropatw, jarząbków lub kwiczołów. Wziąć zwierzynę jakąkolwiek np. zająca oczyszczonego, naszpikować go gęsto słoninką i upiec nie wysuszając bardzo. Po upieczeniu odkroić mięso od kości, pokrajać w plastry, posolić i popieprzyć. Tymczasem wziąć 3 funty wieprzowiny, 3 funty cielęciny, ½ funta sadła wieprzowego i 6 cebul — mięso musi być surowe — pokrajać w kawałki i udusić w rondlu aż do miękkości, osobno 1 wątróbkę cielęcą obrać ze skórki, pokrajać w kostkę, nalać zimną wodą i postawić na wolnym ogniu, aby zaparowała, ale się nie gotowała. W ten sposób zaparować wątróbkę do 4-ch razy, odlewając za każdym razem wodę, aby wątróbka straciła gorycz. Gdy mięso gotowe, włożyć w nie wątróbkę i 6 bułek pokrajanych i razem dobrze zaparować. Po zastygnięciu przekręcić całą tę masę 4 razy przez maszynkę, a następnie przefasować przez sito. Potem dodać 8 całych jaj surowych, ½ gałki muszkatułowej utartej, soli, białego pieprzu i jeżeli kto chce mieć pasztet wykwintniejszy, kilka trufli siekanych i dużą szklankę madery, wszystko to dobrze wymieszać, ułożyć w rondlu lub w formie wyłożonej cienko krajaną słoniną, dobrze ubijając najpierw warstwę tej masy, potem warstwę zwierzyny, znów warstwę masy i tak dalej, aż się rondel lub forma napełni; ostatnia warstwa musi być z masy pasztetowej, potem rondel nakryć pokrywą i wstawić do pieca i piec przez godzinę, aż masa wyrośnie. Jeżeli ten pasztet ma służyć na czas dłuższy, to pozostawiwszy go w tym samym rondlu zalać sadłem lub smalcem, aby nie wysechł. Ten sam pasztet, tylko bez zwierzyny zupełnie, jest również wyborny i nazywa się „pain de gibier“.
1903: Marta Norkowska – „Najnowsza kuchnia wytworna i gospodarska” -
Prune Charlotte
Stew a dozen and a half large prunes; when cold, remove the stones and chop fine. Whip a pint of cream very stiff with three tablespoonfuls of sugar, then whip the minced prunes into this. Line a glass dish with lady-fingers, or thin slices of sponge cake, and fill the center with the prune cream. Set in the ice-box until time to serve. -
MAPLE CREAM FUDGE.
One and three-fourths cup sugar, three-fourths cup milk, one-third cup maple syrup, butter size of an egg. Mix all ingredients together in an enameled saucepan, boil about ten minutes, beat until almost stiff and pour into buttered platter, mark into squares while warm. Cocoanut or chopped nuts, added while beating. -
EGG CUTLETS.
Heaping tablespoonful of butter. When hot, stir in two heaping tablespoonfuls flour, one-half pint of milk, and stir until smooth and well cooked; chop three hard-boiled eggs, and stir inafter taking from the fire. Season with salt, pepper and one-half teaspoonful of onion juice; also add parsley. Put away until cold, mold and roll in cracker crumbs, and fry in abundance of hot fat. This may be used for meat croquettes, substituting chopped meat, cooked, for eggs. -
SALMON LOAF.
One can salmon. Drain off juice into stew pan, place salmon in a pan and add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix thoroughly, press into a mold, steam one hour. -
CORN SOUP.
One can cornlet or corn, one pint cold water, one quart heated milk, two tablespoonfuls butter, one tablespoonful chopped onion, two tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful white pepper, yolks of two eggs. Chop corn, cook it with the water twenty minutes; melt butter, add chopped onions and cook until light brown; add flour, and when thoroughly mixed add milk gradually. Add this mixture to corn and season with salt, pepper, rub through sieve, heat again. Beat yolk of eggs, put them in soup tureen, and pour soup over them very slowly. When mixed serve immediately. -
Fritters
Slice stale bread nearly an inch thick, cut round with a cake-cutter, and fry quickly in deep hot cottolene or other fat. Drop each round, as soon as done, into boiling water for one second, to remove superfluous grease. Spread the fritters, as fast as they are fried and dipped, with powdered sugar, wet up with lemon juice. Cover and keep hot until needed. -
Banana Charlotte
In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve.