Sunday, February 22, 2015

San Francisco Oyster Loaf (1968)

  • 2 dozen medium-sized oysters
  • 1 loaf sourdough French bread
  • 1 cup melted butter
  • 3 eggs, slightly beaten
  • fine dry bread crumbs
  • Sliced lemon
  • 1/4 cup chopped parsley
  • Salt and pepper
Remove top from round or oval loaf of French bread and save.  Hollow out loaf, then brush inside of load and lid liberally with some of the melted butter.  Bake in hot oven, 400 degrees, until very hot and toasted.
While loaf is heating, roll oysters first in bread crumbs, then in beaten eggs, and then again in bread crumbs.  Fry oysters in the rest of the melted butter in a heated heavy frying pan.  Fry on both sides, but be careful to not overcook.  Four to 5 minutes is enough to brown them.

Fill the hot, crusty bread with the fried oysters. Pour a little of the butter  in which the oysters were cooked over them. Cover with thin slices of lemon and sprinkle with shopped parsley.  

Place toasted lid on loaf and serve.  Serve 6 oysters per person, then slice the bread case and serve. Serves 6.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More Oyster Recipes

New Orleans Oysters A La Poulette (1932)

Irish Cream Brownies (1984)

  • 1 4-oz bar, German sweet chocolate
  • 1/3 cup semisweet chocolate morsels
  •  3 tbspns Irish cream liqueur
  • 2 tbspns brandy
  • 2 large eggs
  • 1/3 granulated sugar
  • 1 tspn vanilla extract
  • 3/4 cup flour
  • 1/4 tspn salt
  • 1/4 tspn baking soda
  • 6 tbspns vegetable shortening
  • Irish cream frosting (optional, below)
1. In a heavy small pan over very low heat or in a double-boiler, melt the German sweet chocolate, chocolate morsels, and shortening. Stir until smooth, and cool to room temperature.
2.  Prepare pan by lining it with foil or parchment.
3.  Combine sifted flour, baking soda, and salt. Mix well.  
4.  In a food processor or with an electric mixer, beat eggs until light in color.  Add sugar, vanilla extract, and brandy.  Beat until well blended.
5.  Stir chocolate mixture into egg mixture, and then add flour mixture just to blend.
6.  Pour batter into prepared pan, and smooth top. Baked in the center of the over 20 - 25 minutes (18 - 22 minutes for glass pans) or until the top is shiny.
7.  Cool in pan on a rack at least 2 hours.  Loosen edges of cake from pan, and invert onto a plate.  Gently peel away paper.

8.  Prick the cake at 1 1/2-inch intervals with a wooden toothpick, and evenly pour 3 tablespoons of Irish cream liqueur over the surface.  Be sure each tablespoon is absorbed before pouring on the next.  Let stand for 30 minutes; cover with plastic wrap and chill.
9.  Make Irish Cream Frosting (recipe below), and spread smoothly over the surface  of the brownie.  Sprinkle with chocolate mini-morsels, if desired, and chill again until frosting is firm.
10.  About a hour before serving, remove brownie from the refrigerator, and cut into bars.  Serve brownies at room temperature.

Irish Cream Frosting
  • 2 tbspns unsalted butter at room temperature
  • 1 egg yolk
  • 5 tspns Irish cream liqueur
  • 2/3 cup powdered sugar
1.  Combine butter with egg yolk and Irish cream liqueur. Mix as well as possible.
2.  Gradually add powdered sugar. Beat well with a mixer or wire whisk.  If frosting is very runny, add a little more powdered sugar. Frosting will firm up when chilled.  

(Origin - "Brownies" by Linda Burum, 1984.)

Homemade Tomato Catsup (1872)

  • 2 gallons tomatoes
  • 1 quart cider vinegar
  • 7 tbspns salt
  • 2 1/2 tbspns black pepper
  • 1 1/2 tbspns cayenne pepper
  • 1 1/2 tbspns allspice
  • 1 tbspn whole cloves
  • 3 heaping tbspns dry mustard
Skin the tomatoes, boil and strain them.  Combine the other ingredients with the tomatoes and cook over a slow heat for 4 hours.  Cool slightly, place in jars, and cover tightly to store.

(Origin - "Sumptuous Dining in Gaslight San Francisco" by FRances de  Talavera Berger and John Parks Custis, 1985.)  

Wednesday, February 11, 2015

Chicken Liver Pate with Brandy (1971)

  • 1/2 lb chicken livers
  • 1/4 lb lean bacon
  • 1 small onion
  • 1 clove garlic
  • 1 tbspn plus 1 tspn flour
  • 1/2 consomme
  • 1 large egg, slightly beaten
  • 1 tbspn California Brandy
  • 1/2 inch anchovy paste, squeezed from tube
  • 1 tspn parsley flakes
  • 1/4 tspn seasoned salt
  • Dash each of nutmeg, pepper
With a sharp knife, dice chicken livers, bacon, onion, and garlic.  Combine all ingredients, and mix well. 

Pour about 1/3 of mixture into blender container; run blender until mixture is smooth.  Add in and blend in remaining mixture, 1/3 at a time.  

Pour into buttered 1 1/2-pint or 1-quart casserole. Cover casserole and set in a shallow pan of hot water. Bake in a moderate over (350 degrees) for 1 3/4 hours.  Remove casserole from water; let stand a few minutes, then carefully pour off any liquid.  

Cool thoroughly before serving. Pate can be kept covered in the refrigerator for a week or so, and can also be successfully frozen.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

Other Pate Recipes

Duck Pate in Cognac (1965)

Mango - Lime Butter (1961)

  • 6 cups mangos, chopped fine
  • 2 1/2 cups sugar
  • 2 cups water
  • 2 tbspns lime juice
  • 1/2 tspn cinnamon
  • 1/2 tspn cloves
  • 1/2 tspn allspice
  • 1/2 tspn nutmeg
Cook mangos with water and lime juice until tender.  Put through sieve to remove strings.  

Add sugar and spices, and cook until the consistency of butter.

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Curried Lobster with Coconut (1957)

  • 1 lobster boiled, meat cut in dice (1 to 1 1/2 lbs)
  • 1 coconut, grated
  • 1 large onion, chopped
  • 1 finger of fresh ginger root, chopped
  • 1 small piece of garlic, chopped
  • 2 tbspns curry
  • 1 quart, milk
  • 6 tbspns butter
  • 2 tbspns flour
  • 1 chili pepper (optional)
Grate coconut. Heat milk to lukewarm, pour over coconut, and let stand 3 to 4 hours. Strain through cheesecloth. (Discard coconut.)

Chop onion, ginger and garlic, and fry in 3 tablespoons of butter for 15 minutes, not too brown. Put in the curry powder and another tablespoon of butter, and fry for 5 more minutes.

Mix 2 tablespoons each butter and flour and add, letting cook until butter melts nicely.  Add strained milk and cook, stirring until it is the consistency of custard, then strain.  A small piece of chili pepper chopped fine (after taking out seeds) may be added for seasoning.

After straining sauce, add lobster, and put into double boiler to reheat.  Do not let it boil again or it will curdle.  Do not add more thickening; the thin curry will be just right on rice. Serves 6.

(Origin - "Old Stove Round-Up Recipes: 35 Western recipes" by Sunset Cook Books, 1957.)

Tuesday, February 3, 2015

Mahogany Cake with Sour Cream (1936)

  • 1 cup sour cream
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 egg
  • 4 tbspns chocolate
  • 1 tspn vanilla
  • 1 tspn soda
Put soda in sour cream.  Add sugar, egg, and then flour.

Melt chocolate and add. Then put in vanilla.  

Bake in loaf or layers. (Note - Bake at 350 degrees until firm and a knife can be cleanly inserted.)  

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

Carrots Rolled in Corn Flakes (1937)

Scrub 7 large carrots. Boil til nearly done, in salted water. Drain and cut in half lengthwise.

Roll each piece in mayonnaise, then in crushed Corn Flakes.  
Place in greased baking dish. Dot with butter; season with salt and pepper.  

Bake in moderate oven, 305 degrees until brown.

(Origin - "Kitchen Scrapbook" published in 1937 by The Reilly and Lee Co. "to give the housewife a practical place in which to keep not only her own recipes but those collected from her friends."  All recipes are handwritten or newspaper clippings.) 

New Orleans Crabmeat Au Gratin with Cognac (1977)

  • 1/2 lb crabmeat
  • 1/4 cup cream
  • 2 tbspns milk
  • 1 tspn Cognac
  • 2 tbspns plus 2 tspns butter
  • 1 tspn fresh parsley, finely minced
  • 1/4 cup sliced scallions
  • 1/2 tspn salt
  • 1/4 tspn white pepper
  • 1 cup sharp Cheddar cheese, grated
Saute the scallions and parsley in the 2 tablespoons butter over low heat until tender (about 6 to 8 minutes), then remove the pan from the heat.  Add the salt, pepper, cream, and milk, and mix well.  Return the pan to very low heat, and warm the mixture, stirring.  
Again, remove the pan from the heat.  Mix in the Cognac, then add the crabmeat and mix gently but thoroughly.  Put half of the crabmeat and sauce mixture into each of two individual ramekins.  

Sprinkle each with 1/4 cup of the grated Cheddar, then dot the top of each with 1 teaspoon butter.  Bake in a preheated 375 degree oven for 12 to 15 minutes, then remove from the oven and sprinkle another 1/4 cup grated Cheddar over each ramekin.  

Place the ramekins under a preheated broiler for 2 to 3 minutes, 3 1/2 inches from the heat, until the cheese is melted and begins to glaze.  Serve immediately. Two servings. 

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Shrimp Stew (1975)

New Orleans Chicken Maquechoux in Cream (1975)

Monday, January 26, 2015

Tangerine Cream Ice (1885)

  • 12 tangerines
  • 2 1/2 cups boiled cream or milk, cooled slightly
  • 8 egg yolks
  • 1/2 cup sugar
  • 2 tbspns orange-flower water
  • 2 1/2 cups sweetened cream or custard
Peel 12 tangerine oranges; make a pulp ofg the insides.  Put the peels in a pint of boiling cream or milk, and let it stand on the stove for a quarter of an hour, but do not let it boil.

Mix this with 8 raw egg yolks and 4 ounces of sugar, and stir over the fire till it thickens.  Add the orange pulp, and pass through the sieve.  

When cool, add a wine-glass of orange flower water, and freeze.  This may be added to 1 pint of sweetened cream or custard before freezing.

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Gingered Rabbit Casserole (1938)

  • 1/2 cup salt pork, diced
  • 1 fryer rabbit
  • Milk
  • Flour
  • 1/2 tspn pepper
  • 1/2 tspn ginger (or to taste)
  • 1 cup potatoes, sliced
Fry salt pork until crisp.  Dip rabbit in milk and roll in flour to which pepper and ginger have been added.  

Brown well in salt pork drippings and place all in casserole with potatoes. Sprinkle lightly with flour left from rolling.  Cover all with milk.

Cover casserole. Bake in slow over 1 1/2 hours.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

Caramel Spice Nut Cake (1935)

  • 1 cup cooked prunes, cut in small pieces
  • 1 tspn baking soda
  • 1 cup shortening
  • 1 cup sugar
  • 3/4 cup chopped walnuts
  • 1 cup sour milk
  • 2 cups sifted flour
  • 1 tspn cinnamon
  • 1 tspn cloves
  • 1 tspn nutmeg
  • 1 tspn vanilla
  • 3 eggs, yolks and white beaten separately
Sprinkle the prunes with the soda.  Cream the shortening, sugar, and beaten egg yolks.  

Sift flour and spice together, and add milk alternately. Blend in prunes.  

Beat until smooth, and add flavoring.  Fold in beaten egg whites. Grease layers pans, Bake at 375 degrees for 25 minutes.

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

Tuesday, January 20, 2015

Austrian Cinnamon Coffee Cake (1906)

  • 4 cupfuls of flour
  • 1 teaspoonful of salt
  • 2 teaspoonfuls of baking powder
  • 5 eggs, well beaten
  • 2 tablespoonfuls of sugar
  • 2 cupfuls of milk
  • 1 tablespoonful of softened butter
  • Cinnamon
Mix thoroughly except for spice, spread in buttered baking pan.    
Dot with butter, and sprinkle with cinnamon and sugar. Bake in quick oven.  Serve hot.

(Origin - "What to Have for Breakfast" by Olive Green, 1906. Published by G.P. Putnam's Sons of New York and Chicago. Part of Putnam's Homemaker Series by Olive Green.)

Other Coffee Cakes from "What to Eat for Breakfast"

French Cake (1883)

  • 1 lb sugar
  • 3/4 lb butter
  • 12 eggs, whites and yolks beaten separately
  • 2 gills cream
  • 1 1/2 lbs flour
  • 1 gill milk
  • 1/2 nutmeg, grated
  • 12 oz raisins, seeded
  • 4 oz citron, chopped
  • 4 oz shelled almonds, blanched and pounded
Rub the butter and sugar to a rich white cream.  Beat in the yolks, and then the whiles, and the cream.  Whisk it well.  Work in the flour, and the milk, and knead till smooth.

Just before ready for the oven, mix in thoroughly all the fruits, and the spice, and bake in moderate oven.

Some persons use a gill each of wine and brandy, instead of cream.  Thus made, it keeps longer, and gives it a strong spirituous flavor.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Cream and Cakes"

Golden Spice Cake (1883)

Peanut Butter Wafers (1934)

  • 2 tbspns butter
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg beaten until light
  • 1/3 cup milk
  • 2 1/4 cups flour
  • 4 tspns baking powder
  • 1/2 tspn salt
  • Chopped peanuts
Mix together all dry ingredients, then add peanut butter and butter

Add to mixture alternately with 1/3 cup milk. Mix well.  

Chill the dough. Roll out thinly and cut.  Sprinkle with fine chopped peanuts and sugar.  Bake in a quick oven until brown.

(Origin - Memo Book dated November 24, 1934. Noted as "Recipes gotten from other women." Author unknown.)