Sunday, March 29, 2015

Parsnips Stewed in Dark Beer (1627)

  • 1 lb parsnips, peeled and cut in 2-inch chunks (halve the thick chunks from the top of the parsnips lengthwise so that they willk cook tender in about the same time as the thinner root ends)
  • 1 cup dark beer or stout
  • A 1-inch piece of stick cinnamon
  • 2 large blades of mace
  • 3 whole cloves
  • Pinch of salt
  • Pinch of pepper
Place all ingredients in a heavy, medium-size saucepan and simmer, covered, 30 to 35 minutes until you can pierce parsnips easily with a fork. Turn heat to low and simmer, uncovered, 10 to 15 minutes longer until the beer or stout has thickened into a glaze.  

Remove cinnamon, mace, and cloves, and serve parsnips hot as an accompaniment to roast fowl, ham, or pork.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Plimouth Plantation in Plymouth, Massachusetts, in existence from 1627 to 1691.)

Southern Buttermilk Jam Cake (1965)

  • 3 1/2 cups flour
  • 6 eggs, separated
  • 2 cups sugar
  • 1 cup jam
  • 1 cup citron
  • 1 cup butter
  • 1 cup buttermilk
  • 1 tspn vanilla
  • 1 tspn soda, rounded
  • 1 tspn ground allspice
  • 1 tspn ground cloves
  • 1 tspn cinnamon
  • 1 tspn nutmeg
Separate eggs.  Cream butter and sugar, and add egg yolks. Beat good.  Sift dry ingredients. Add each, alternating with buttermilk. Add other ingredients, with vanilla and egg whites added last. 

Bake in 4 pans at 350 degrees for 30 to 35 minutes.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965.)  

Banana Fritters with Lemon (1946)

  • 3 bananas
  • 1 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1 tbspn lemon juice
  • 1 tbspn sugar
  • 2 tspns baking powder
  • 1/4 tspn salt
  • Powdered sugar
Sift and mix all dry ingredients (except powdered sugar).  Add, in order, 1 egg, 1/4 cup milk, 1 tablespoon lemon juice.  Then mash bananas, and add to mixture.  

Drop by spoonfuls into hot fat.  Drain and sprinkle with powdered sugar.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. Anna C. Lloyd.).) 

Thursday, March 19, 2015

Barbecued Rabbit (1935)

  • 1 rabbit, cut for frying
  • 3/4 cup onion, chopped fine
  • 1/2 cup celery, diced
  • 3/4 melted shortening
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1/2 cup catsup
  • 1 1/2 tbspn Worcestershire sauce
  • 1/2 tbspn prepared mustard
  • 1 cup water
  • 1 tspn salt
  • 1/8 tspn red pepper

Cut rabbit for frying, and place in shallow baking dish.  Brown onions and celery in melted fat. Add remaining ingredients and simmer 15 minutes in covered pan.

Pour 1/4 of mixture over rabbit. Bake 1 1/2 hours, basting every 25 minutes with remaining mixture.

(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.) 

Also from Grandma's Cookbook

Gingered Rabbit Casserole (1938)

Oatmeal Coconut Cookies with Dates, Figs (1935)

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup melted butter
  • 1 cup cocoanut
  • 1 cup chopped nuts, not fine
  • 1 cup cut-up dates or figs
  • 2 cups flour
  • 4 cups rolled oats, uncooked
  • 1 1/2 tspns baking powder
  • 1/2 tspn soda with 4 tbspns hot water
Beat eggs, and add each ingredient in order given.  Mix each item thoroughly as added.

Will be very stiff and dry.  Drop by spoonful in cookie tins, and shape. Bake in moderate oven.

(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.) 

Monday, March 16, 2015

Avocado Crab Mornay with Sherry (1980)

  • 1 1/2 lbs crab meat
  • 3 avocados, peeled, pitted, diced
  • 6 scallions, minced
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup light cream 
  • 1/2 cup sherry wine
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbspns shredded Gruyere or Swiss cheese
  • Dash of cayenne pepper
  • Dash of salt
  • Dash of nutmeg
  • Freshly grated Parmesan cheese
In a saucepan, melt 1/4 cup butter and stir in flour with a whisk. Add the cream and chicken broth, and stir until smooth.  Blend in sherry wine, 1/4 cup Parmesan cheese, Swiss or Gruyere cheese, nutmeg, cayenne pepper, and salt.  Remove from heat.  

In a large skillet, gently saute the scallions in 1/4 cup butter until barely limp.  Add avocados and crab meat, and stir to heat through.  Add the sauce and heat, gently stirring. Don't boil.

Mound the crab meat mixture in individual ramekins or scallop shells.  Sprinkle with Parmesan cheese.  Bake 5 minutes at 500 degrees.  Serve immediately with green salad and rolls.  Serves 8 to 10.

(Origin - A Private Collection of Truly Special Recipes" by the Junior League of Palo Alto, California, 1980.)

Queen Elizabeth Cake (1961)

  • 1 1/2 cups sifted plain flour
  • 1 cup boiling water
  • 1 cup dates
  • 1 cup sugar
  • 1/2 cup nut meats
  • 1/4 cup butter
  • 1 tspn vanilla
  • 1 tspn soda
  • 1 tspn baking powder
  • 1 egg, beaten
  • 1/2 tspn salt
  • Brown sugar frosting (recipe below)
Put soda in boiling water and pour over dates.  Let stand while mixing batter.  Cream sugar and butter.  Add egg, then vanilla.

Sift dry ingredients together and gradually add to batter.  dd nuts, then date mixture.  Mix well.  Bake in 9 X 12 greased pan at 350 degrees.  


  • 5 tbspns brown sugar
  • 5 tbspns light cream
  • 2 tbspns butter
  • Grated coconut or chopped nuts
Combine and boil for three minutes.  Spread on cake without beating.  Sprinkle with grated coconut or chopped nuts.

"This is said to be the cake that Queen Elizabeth makes herself in the palace kitchen.  The recipe is sold for 50 cents, and the money is used for charity."

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

Tuesday, March 3, 2015

Hot Dandelion Dressing with Bacon (1946)

"Cut one-half pound bacon in dice and fry in skillet until crisp.Add:

  • three cupfuls water, 
  • one-half cupful of vinegar, 
  • one-half cupful sugar, 
  • one-half teaspoonful salt...
... and bring to simmer.  Mix three tablespoonfuls flour with one egg, and cream to form a thin paste. Add slowly to first mixture, stirring all the while.

"Cool slightly and pour over about two pounds of cleaned dandelions. Serve with boiled potatoes."

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. John Henning.) 

Orange Milk Sherbet (1946)

  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 2 cups milk
  • 1 cup sugar
  • 1 tspn vanilla
  • 1/4 tspn salt, or to taste
Mix the sugar with the orange and lemon juices  before adding the milk.    then add milk, salt and vanilla. Beat well.

Place in refrigerator freezing unit until edges start to freeze.  Then beat again to make smooth.

Return to freezing unit until solid enough to serve. 

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Carrie K. Palmer.) 

More Ice Cream Recipes

Tangerine Cream Ice (1885)

Guava Milk Sherbet (1950)

Tangerine Cole Slaw (1965)

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery
  • 1 1/2 cups fresh tangerine segments or 1 can Mandarin oranges
  • 1 tbspn honey
  • 1 tbspn grated orange peel
  • 1/3 cup sour cream
  • 1/4 tspn whole anise seed
  • 1/4 tspn pepper
Combine shredded cabbage and carrots, and diced celery.  Fold in tangerine segments and set aside.

Mix together the honey, sour cream, grated orange peel, anise seed and pepper.  Pour over cabbage mixture, and toss.  Serves 8 to 10. 

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965.)  

Baked Blueberry Pudding with Vanilla Glaze (1939)

  • 1 1/2 cups blueberries, floured
  • 1/4 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 cup milk
  • 2 1/2 cups flour
  • 3 tbspns baking powder
  • Vanilla cream glaze (recipe below)
Mix all ingredients, except blueberries and glaze, together well.   Gently fold in blueberries.  

Put in cake pan, sprinkle sugar on top, and bake in a moderate oven, 350 degrees, until done.  Glaze just before serving.

Vanilla Cream Glaze
  • 1/2 cup confectioner's sugar
  • 1 yolk of egg
  • 1 egg white, beaten
  • 1/2 bottle of cream, whipped with vanilla to taste
  • Pat of butter the size of an egg
Cream butter and confectioner's sugar, then egg yolk.  LIghtly blend with beaten egg white.  Gently fold in cream whipped with vanilla. 

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was by Priscilla West Wheldon.) 

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)