Really old recipes.
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Peach sponge
Mash two quarts of peeled and cut-up peaches. Strew sugar over them, and let them stand for an hour to draw out the juice. Put the fruit through a vegetable press and extract all the juice. Soak a box of gelatine in cold water until dissolved, add four tablespoonfuls of sugar, and heat to scalding. Now stir in the peach juice, remove from the fire, and strain. When cool, set the bowl containing the mixture in a pan of ice, and beat into it a pint of whipped cream. When very stiff turn into a mold to form. -
Apple meringue pudding
Four cupfuls of well-sweetened apple sauce, run through a colander and beaten with an egg-whisk until light and creamy. One cupful of fine bread-crumbs; three eggs; one glass of sherry; one tablespoonful of butter (melted); juice of a lemon and half the grated rind; mace and cinnamon to taste. Mix crumbs, apple sauce and melted butter well together, add the seasoning, the lemon, and finally the beaten yolks of the eggs. Beat hard for one minute, turn into a buttered pudding-dish and bake, covered, for half an hour. Draw to the oven door and spread with a meringue made of the stiffened whites of the eggs. Eat ice-cold with cream. -
- 10 aubergines
- 500 ml maconi (may be curdled milk or yoghurt)
- 50 g fresh coriander
- 50 ml oil
- 8 cloves of garlic
- minced savory
- salt to taste
Preheat the oven to 200°C. Wash the aubergines and pierce each side with a fork, brush with oil and place in the oven on a baking tray for 15-20 minutes. After this time, use a fork to check if they have softened. If they have, they are ready. Place the aubergines on a large plate. Cut them lengthwise into thin strips and add salt.
Peel the garlic and squeeze it through a press, add it to the maconi together with the savory and mix well. Pour this sauce over the aubergines and sprinkle with coriander.I don't know if this is an old recipe but so simple it can't be nev.
It comes from https://wielkalitera.pl/sklep/poradniki/gruzinski-smak-ebook/Translated with www.DeepL.com/Translator (free version)
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Pineapple Sherbert
2/3 cupfuls sugar
1 shredded pineapple
2 cupfuls boiling water
juice 1 lemon
white 1 eggBoil sugar and water 15 minutes, add pineapple and lemon juice when cool, freeze. When nearly frozen add the stiffly beaten white of egg and finish freezing.
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Orange and cocoanut delight
Use very sweet oranges for this dish, and do not try dried cocoanut. Buy the fresh fruit, and grate it.In the bottom of a glass bowl put a layer of sliced and seeded oranges, sprinkle with granulated sugar, and then with a layer of the grated cocoanut. On this put a generous spoonful of sweetened and whipped cream. Now another layer of the sugared oranges, more cocoanut and whipped cream, and so on until the dish is full. The top layer must be of whipped cream, heaped high in the center.
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SPICE NUTS
1 lb. flour, ¼ lb. butter, about 6 ounces or sugar, 10 ounces of golden syrup, 1 egg, 1 teaspoonful each baking soda, spice, and ground ginger. 2 teaspoonfuls of ground cinnamon. Mix all thoroughly; turn out, and knead to a firm dough, adding more flour if necessary. Roll out, cut into small shapes, and bake in a rather quick oven for ten minutes. -
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PEACH MELBA
1922:
Take some fine fresh peaches and peel them by dipping each one quickly into boiling water, when the skin will drop off. Cover them with vanilla flavored syrup, and let them steep for a time on ice or in a cool place. When it is time to serve them, place them on a mound of ice cream and pour over them a raspberry sauce.
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Push Pie
Soak equal quantities of dried apples and dried peaches until plump. Cook until tender and chop slightly. To two cups of the apple-peach mixture add ¾ cup thin cream, 1 tablespoon of cornstarch and ½ teaspoon of lemon extract. Fill pie tin lined with plain paste and bake without a top crust. Serve with whipped cream. -
Molded Rice with Fruit
1922:
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. -
Lemon Bisque
1 13 oz. can evaporated milk
1 pkg. lemon jello
1 1/4 cup boiling water
1/3 cup honey
1/8 tsp. salt
3 Tbsp. lemon juice
Grated rind of 1/2 lemon
Vanilla wafer crumbs
Chill can of milk in refrigerator over night. Dissolve jello in boiling water. Add honey, salt, juice & rind. When jello is slightly congealed beat chilled milk until stiff. Whip jello mix slowly into stiff milk, 1 Tbsp. at a time. Butter pan 10 by 13 by 3 inches & line heavily with crushed vanilla wafers. Pour mixture into pan & top with vanilla wafer crumbs. Chill 5 hours before serving plain or with whipped cream.
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Boiled rice with milk and egg
Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream. -
Delicious Cherry Balls
From 1911:
Sift one-half cup of flour into one-half cup of milk and three level tablespoons butter scalding hot; stir until the mixture leaves the side of the bowl; add a grating of lemon and a cup of stoned cherries; remove from the fire, and beat in two eggs, one at a time; shape with two spoons and fry in deep fat. Serve hot, rolled in powdered sugar.
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Polly’s pudding
Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar. Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shredded suet, then a layer of fine crumbs. Cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full. Cover and bake half an hour; spread with a meringue made of the whites and a tablespoonful of sugar and color lightly. Eat cold.
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How to Pickle Meats
1905:
Cut the meat into suitable pieces and pack into a barrel; then boil together six gallons of water, nine pounds of salt, six pounds of light brown sugar and one quart of good molasses. Remove the scum as fast as it rises; take the boiler off the stove and let the pickle get cold. Dissolve six ounces of saltpetre and add to the brine. Pour this over the meat until the meat is covered, put on the meat a clean, hardwood board, and on this put a weight sufficient to keep the board under the pickle. If mold should form, pour off the brine, boil and skim well for a few minutes, let get cold and again pour over the meat. Always keep the meat weighted down under the brine, as a small piece sticking up out of the brine will spoil the whole mess. -
WHITE CHERRY SALAD
After pitting a quart of large white cherries, refill the spaces left by the removal of the stones with nut meats ground or broken coarsely.
Arrange the filled cherries upon crisp lettuce leaves and coat lightly with mayonnaise dressing, then sprinkle with grated cheese. For decoration, lay one or more cherries upon each ‘ help ‘ of salad. -
Raisin Hot Cakes
Two cups sour milk, ½ teaspoon salt, 1 ¼ teaspoons soda, 2 ¼ cups white flour, ¼ cup corn meal, 1 egg, ½ cup seeded and chopped raisins.
Mix and sift flour, salt and soda. Beat egg well and add sour milk. Add raisins to the first mixture and stir in milk and egg. Beat till thoroughly mixed and then do not stir. Drop by spoonfuls on a hot, well greased griddle.
