Wednesday, November 18, 2015

New Orleans Holiday Pudding with Rum, Brandy (1941)

  • 1 cup dark New Orleans molasses
  • 1 1/2 cups heavy cream
  • 3 cups flour
  • 1/4 cup brandy
  • 1/4 cup rum
  • 1/3 cup Sherry
  • 1 tspn baking powder
  • 1/2 tspn allspice
  • 1/2 tspn cinnamon
  • 1/2 tspn cloves
  • 1 tspn mace
  • 1 tspn salt
Mix molasses and cream.  Sift together the flour, baking powder, spices, and salt.  Stir in gradually to molasses and cream mixture.

Mix in brandy, rum, and Sherry wine.  Pour into buttered baking dish, set in a pan of hot water, and bake in moderate oven (350 to 375 degrees) for 2 hours.  

Serve with Sea Foam Sauce (below).  Serves 4 to 6.

Sea Foam Sauce
  • 4 egg whites
  • 1 1/2 cups honey
  • 1/2 cup Port or Sherry wine
Beat egg whites until very dry. (They should remain in bowl when it's inverted.) Place dish of honey in hot water until it can be very easily poured.  Add wine to the honey, and stir thoroughly into beaten egg whites.  Chill well before serving.  Yields about 4 cups.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Pudding and Mousse Recipes
Coffee Mousse (1885)

Pecan - Sherry Stuffing for Turkey (1941)

  • 4 cups bread crumbs, well browned
  • 6 hard-cooked eggs
  • 2 cups pecans, chopped
  • 1 cup mushrooms, chopped
  • 2 tbspns parsley, chopped
  • 2 medium-sized onions. chopped
  • 1 turkey liver, chopped (optional)
  • 1/2 Sherry
  • 1/2 boiling water
  • 1/2 cup butter
  • 1/2 tspn pepper
  • 1 tspn each of salt, thyme, mace, celery seed
Mix bread crumbs to a paste with boiling water.  Add egg yolks and 6 tablespoons of butter, and rub smooth.  Dice egg whites very fine, and mix all in with the bread paste, together with the seasonings, pecans, and mushrooms.

Brown the onions and turkey liver in 2 tablespoons of butter, and add the sherry wine.  Stuffing enough for 1 medium-sized turkey.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Creamed Mushrooms Flambe (1941)

  • 1 lb mushrooms, sliced
  • 1 medium-sized onion, minced
  • 1/2 cup butter
  • 1 cup cream
  • 1/3 brandy
  • 1/3 cup Sherry
  • Salt and pepper
Saute mushrooms and onion in butter until tender, about 10 minutes.  Add sherry and simmer for 3 minutes.  

Pour in brandy, light it, and stir constantly until flames have died out.  Simmer very gently until only a small quantity of liquid remains.  

Add cream, season, and simmer, stirring occasionally, until thickened.  Serves 4.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Mushrooms Recipes
Sherry Mushroom Sauce (1970)

Giblet Soup with Red Wine (1941)

  • Giblets from 1 turkey or 2 chickens
  • 1/2 cup dry red wine
  • 2 medium-sized onions, chopped fine
  • 1/2 cup celery, chopped
  • 1/2 cup carrots. chopped
  • 1/3 cup cooked rice
  • 3 cans condensed beef bouillon (consomme)
Cover giblets with cold salted water, and boil until very tender, about 45 minutes to one hour.  Cool and chop giblets fine.  

Add beef consomme, vegetables, and rice to giblet stock, and simmer until vegetables are tender, about 30 minutes.

Season, add giblets and wine, and reheat. Serves 6.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Other Lost" Soup Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Aunt Jemima's Sweet Potatoes with Sherry (1941)

  • 4 medium-sized sweet potatoes, boiled and mashed
  • 2 tbspns butter
  • 2 tbspns brown sugar
  • 1/2 tspn cinnamon
  • 2 tbspns raisins
  • 2 tbspns walnuts, chopped
  • 1/4 to 1/3 cup cream
  • 1/4 Sherry
  • Salt and pepper 
Mix all ingredients together and beat until creamy.  
Season to taste, and bake in moderate oven (350 to 375 degrees) until brown, about 30 minutes.  Serves 4.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Sweet Potato Recipes

Tuesday, November 3, 2015

Tomato Soup Cake with Cream Frosting (1951)

  • 1 cup sugar
  • 1 can tomato soup (or homemade soup)
  • 2 eggs, beaten
  • 1/2 cup shortening
  • 2 cups sifted flour
  • 2 tspns baking powder
  • 1 tspn soda
  • 1 tspn each of nutmeg, cinnamon, ground cloves
  • 1/2 cup chopped nuts
  • 1/2 cup raisins or dates (floured)
  • Frosting (below)
Blend together the sugar and shortening.  Add eggs, one at a time, and mix well. Then add the tomato soup.

Sift the flour, baking powder, soda and spices together, and add to the rest of the ingredients.  Bake at 375 degrees.

  • 1 package cream cheese
  • 2 tspns cream
  • 1/2 tspn vanilla
  • 1 1/2 cups powdered sugar
(Origin - "A World of Good Eating" by Jack Frost Studios, 1951. "Tested in the kitchen of a New England Housewife and Published for the Enjoyment of Many American Families." This privately published cookbook is likely a collection of very old, undated recipes.)

More Unique "Lost" Cakes
Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

English Lemon Cheese (1939)

  • 6 eggs, well beaten
  • 2 cups sugar
  • 1/2 cup Sunkist lemon juice
  • 1/4 cup butter
Cook over hot water until thick.  Pour into sterilized glasses.  Use as a spread for toast and hot biscuits, or for filling for cakes and tarts.

Also known as lemon butter or lemon curd.

(Origin - "Sunkist Lemons Bring out the Flavor!" by the California Fruit Growers Exchange, 1939.)

More "Lost" Lemon Recipes
German Lemon Coffee Cake (1906)

Apple Butter Pumpkin Fritters (1946)

  • 1 cup unsifted flour
  • 1 egg
  • 1/3 cup canned, unsweetened pumpkin
  • 1/4 cup raisins
  • 1 1/2 tspns baking powder
  • 1 tspn cinnamon
  • 1/2 tspn salt
  • 2 tbspns each of milk, molasses, apple butter, melted shortening
  • 1/4 tspn each of nutmeg, ginger, allspice
Mix dry ingredients with raisins.  Stir in rest of ingredients just until smooth.

Drop from a teaspoon into deep hot fat, and fry at 350 degrees about 2 minutes, or until crisp and very brown.

Drain on paper towels. Makes 18. Serve at once.  

(Origin - "Receipts - Stephenson's Apple Farm Restaurant," 1967.  Stephenson's Apple Farm Restaurant, family owned and run, was located in Kansas City Missouri from 1946 until its closing in 2007.)

More "Lost" Fried Deliciousness
Banana Fritters with Lemon (1946)

Lemon Marshmallow Refrigerator Cake (1939)

  • 24 marshmallows cut fine and soaked 30 minutes in 1 pint whipping cream
  • 2 tbspns gelatine, softened for 5 minutes in 1/2 cup cold water
  • 1 1/2 cups sugar, brought to a boil with 1 1/2 cups water
  • 1/2 cup Sunkist lemon juice
Add sugar syrup to gelatine mixture, then add 1/2 cup Sunkist lemon juice.  Let cool.

When beginning to stiffen, fold in marshmallows and cream, which have been beaten stiff.  

Pour into an 8 or 9-inch springform pan line with 18 to 24 ladyfingers. Top with ladyfingers. Chill or 6 to 8 hours. Serves 12.

(Origin - "Sunkist Lemons Bring out the Flavor!" by the California Fruit Growers Exhange, 1939.)

More "Lost" Lemon Recipes

Pineapple Marlow (1934)

  • 16 marshmallows
  • 1/2 pint whipping cream
  • 1 cup crushed pineapple
Steam marshmallows and pineapples until marshmallows are liquified.  

When cool and slightly stiffened, combine with beaten whipping cream.  Pour into trays and freeze without stirring.

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

More Deliciousness from this 1934 Memo Book

Peanut Butter Wafers (1934)

Monday, October 19, 2015

New Orleans Gingerbread with Orange (1883)

  • 1/2 lb butter
  • 1/4 lb brown sugar
  • 1 tbspn ginger
  • 1 tspn cinnamon
  • Grated peel of 1 orange
  • 6 eggs, well beaten
  • 3 gills West India Molasses
  • 1/2 gill milk
  • 1/2 lb flour mixed with 1/2 lb fine Indian meal
  • 1 tbspn Saleratus water
Beat the butter, sugar, spices and orange peel to a light cream. Beat in a fourth of the flour, add half the eggs, and beat again.  

Mix the molasses and milk, and add gradually , then the rest of the flour, one-half at a time. After beating all well together, lightly stir in the saleratus, but do not beat it. 

Pour into pans lined with buttered paper, smooth with wet knife-blade, and bake in a moderate oven.

(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)

More "Lost" New Orleans Recipes

More from "Ice Cream and Cakes" (1883)

Pear Mince Meat (1965)

  • 4 quarts ground pears
  • 3 lemons, juice and grated rind
  • 1 lb lean stew meat, chopped
  • 1/2 lb suet
  • 2 lbs seeded raisins
  • 2 tbspns salt
  • 3 tspns, powdered cinnamon
  • 4 lbs sugar
  • 1 pint cider vinegar
  • 1 tspn ground cloves
  • 1 tspn ground allspice
Combine all materials and let stand for four hours.  Boil 20 minutes, stirring constantly.  Cover tightly and let stand overnight.

Boil again 20 minutes, and pack into pint jars. Process for 30 minutes.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. W.D. Hedleston, with note that recipe is "From the scrapbook of the late Mrs. W.D/ Hedleston."  Recipe was likely passed from earlier family generations.) 

More Southern Deliciousness from "Heirloom Recipes"

Saturday, October 17, 2015

Fried Cream Flambe with Rum or Brandy (1963)

  • 1 qt milk
  • 1 1/4 cups semolina (Cream of Wheat is an excellent substitute)
  • 3 eggs
  • 12 oz rum or brandy
  • 2 tspns vanilla
  • 3 tbspns sugar
  • 2 eggs beaten with a little milk
  • 6 tspns white sugar mixed with 6 tspns brown sugar
  • 24 cloves
  • Fine bread crumbs
  • Flour
  • Salt to taste
  • Mixture of vegetable oil, melted butter, for frying
Bring the milk to a boil. Slowly add the semolina, stirring constantly, and continue to cook until very thick--- about 10 minutes.  When thick and smooth, removed from fire.  
Add 3 eggs, beaten, one at a time, and mix well until thoroughly blended.  Add the vanilla, salt, and 3 tablespoons of sugar, and mix in well.  Pour about 1 inch deep into rectangular or square baking pans line with plastic wrap.  This amount will fill two pans 9 x 9 x 2 inches. Refrigerate several hours or overnight.

When firmly chilled, turn out onto a flat cutting surface, and divide into 12 squares.  Roll each square in flour, dip into beaten egg and milk, and roll in fine bread crumbs.  Fry in a mixture of vegetable oil and butter until golden brown. Remove from fat, drain on absorbent paper, and place each square immediately into a very hot dessert bowl.  (If you want to flame it, the hot bowl is the secret.)  

Sprinkle 2 teaspoons of brown and white sugar mixture over each square, and stick each one with 2 cloves.  Pour 1 ounce of warmed brandy or rum over each portion.  Flame. Serves 12.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, published in 1963. This recipe was by Veneto Restaurant, an "old world" Italian restaurant located at 389 Bay Street at Mason during the 1930s through 1960s.)

More "Lost' Flambe Dessert Recipes

Banana Foster Flambe (1980)

Creamed Oysters (1904)

"Parboil one pint of prepared oysters, that is, oysters freed from bits of shell, and rinsed if gritty, drain, and use the liquor with enough cream to make one and one-half cups, in making a thick white sauce. 

"Season with salt, pepper, and mace, or nutmeg.  Add the oysters, using only the soft parts if large, and serve them in fancy shells.  

Sprinkle fine minced green pepper over the top and serve very hot, each shell on a fancy doily laid on medium-sized plates."

(Origin - "What to Serve for Luncheon" by Mary Johnson Bailey Lincoln, Dodge Publishing Company, 1904.)

More "Lost" Oysters Recipes

Scalloped Oysters and Corn (1953)

Rum Maple Pecan Pie in Brandy Pastry (1978)

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 1/4 cup maple syrup
  • 3 eggs, slightly beaten
  • 2 tbspns rum
  • 3/4 cup pecans, coarsely chopped
  • 3/4 cup pecan halves
  • Brandied butter pastry (see below)
Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy.  Add corn syrup, maple syrup, eggs, and rum; beat well. Stir in chopped pecans. Set aside.
Brandied butter pastry
  • 1 cup flour
  • 6 tbspns cold butter
  • 2 to 3 tbspns, cold brandy
  • 1/4 tspn salt
Combine flour and salt; cut in butter until mixture resembles coarse meal.  Sprinkle brandy over mixture; stir until particles cling together when pressed gently.  

Shape dough into ball. Chill 10 minutes before rolling on floured board.  Line a 9-inch pie pan with brandied butter pastry.  Pour pecan filling into pastry, and top with pecan halves. Bake 55 minutes.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

More Delicious "Lost" Pies