Philadelphia Hungarian Mushroom Soup (1982)

• 
  1/2 cup butter, divided
• 2 onions, chopped
• 2 carrots, grated
• 2 green peppers, chopped
• 2 cloves garlic, minced
• 1 tbspn sweet Hungarian paprika
• 1 1/2 lbs mushrooms, sliced
• 1/2 lb mushrooms, unsliced
• 1/2 tspn basil
• 5 cups chicken broth
• Salt and pepper, to taste
• 1 cup sour cream
• 2 tbspns chopped fresh dill
• 1 tbspn butter, melted
• 2 tbspns flour
• Fresh parsley and dill (garnish)

Saute onions in butter for 5 minutes. Add carrots, peppers, and garlilc, and saute for 5 minutes. Add paprika and saute 3 more minutes.  Add more butter as needed, and put mixture into pot. 

Saute mushrooms in butter in small batches for 3 to 5 minutes, and add to vegetables. Add basil and chicken broth, and salt and pepper to taste. Simmer slowly for 30 minutes. 

Dip out 1 cup of broth. Mix with 1 cup of sour cream, stirring until smooth. Stir into pot, and add chopped dill. Blend butter and flour, and thicken soup with blended mixture. Simmer 10 minutes. Garnish with fresh dill and parsley. Yield: 6 to 8 servings. 

More "Lost" Mushroom Recipes

Classic Beef Stroganoff with Sour Cream (1967)

Mushrooms Bourguignon in Wine (1963)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by the Columbia Hotel of Phoenixville, Pennsylvania.)

Fried Rice with Bacon (1958)

• 3 slices bacon, diced
• 3 cups cold cooked rice
• 2 tbspns chopped onion
• 2 tbspns chopped green pepper
• 3 oz chopped mushrooms, fresh or canned
• 1 egg, beaten
• 2 tbspns soy sauce
• 1/4 tspn pepper

Cooked diced bacon until crisp. Add cold rice and cook for about 10 minutes, or until rice is heated through, stirring constantly. 

Add onion, green pepper, and mushrooms, and cook 5 minutes longer. Combine pepper, soy sauce, and beaten egg, and add to rice. 

Cook just until egg is set. Season to taste with more soy sauce. Serve hot. Makes 6 servings.

More "Lost" Recipes from "California Cookery"
Chocolate Chip Orange Cake (1958)
Cheese Apple Crisp (1958)

(Origin - "A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

Sierra Nevada Chicken in Sherry Ham Sauce (1976)

• 4 whole chicken breasts, split and skinned
• 1/2 lb fresh mushrooms, trimmed and thickly sliced
• 1 cup tomato sauce
• 1/4 cup slivered smoked ham
• 1/4 cup oil
• 1/2 cup sherry
• 2 tspns brown sugar
• 1 tspn grated orange peel
• 1/2 tspn salt
• 1/2 tspn cayenne pepper

In a heavy, large skillet, saute the mushrooms in oil over moderate heat for 5 minutes. Remove the mushrooms and set aside. Salt the chicken and place in the skillet. Saute the chicken, adding more oil if necessary.

In a small bowl, combine the cayenne, tomato sauce, ham, sherry, brown sugar, and grated orange peel. Mix well. 

Place mushrooms in the skillet with the chicken, and pour the sauce over the chicken. Cover and simmer over low heat for 20 to 30 minutes. Transfer to a serving dish and serve at once, accompanied by noodles. Serves 6 to 8.

More "Lost" Chicken Recipes
Classic Creamed Chicken a la King (1981)

Classic Corn Flake Chicken (1980)

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

Shrimp Stroganoff (1978)

• 1-1/2 lbs shelled, raw shrimp
• 1/2 lb fresh mushrooms, quartered
• 1/4 cup minced onion
• 5 tbspns butter
• 1 tbspn flour
• 1-1/2 cups sour cream at room temperature
• 1-1/4 tspns salt
• Pepper to taste
• Cooked white or saffron-yellow rice
• Artichoke hearts, quartered

In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)

Celery Victor with Crab Legs or Shrimp (1946)

Chicken a la King in Butter (1917)

• 1-1/2 cup boiled chicken, cut in 2/3-inch cubes
• 1/2 tspn salt
• 1/3 cup button mushrooms, cut in fourths
• 4 tbspns pimento, cut into half-inch lengths
• 2 tbspns green pepper, cut fine
• 5 tbspns butter or chicken fat
• 6 tbspns flour
• 1-1/2 tspns salt
• 1/2 tspn paprika
• 2 cups milk
• 2 egg yolks
• 8 pieces of toast

Boil the green pepper slowly for five minutes. Drain off the water. To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper, ,and the pimento. 

Melt the butter, add the flour, salt, and paprika, and mix thoroughly. Add the milk, stirring constantly. Cook three minutes, or until quite thick.  Remove from fire, beat one minute, and reheat. Add the egg yolks, mix thoroughly, and add the chicken mixture  Heat again. 

Serve immediately by pouring over slices of toast. Eight portions. 

(Origin - "A Thousand Ways to Please a Husband: with Bettina's Best Recipes" by Louise Bennett Weaver and Helen Cowles LeCron.  First published in 1917 by the Britton Publishing Company of New York.) 

More "Lost" Chicken Dishes
Classic Corn Flake Chicken (1980)

Buttered Roast Chicken with White Wine (1968)
Sherried Artichoke Chicken (1970)

Benjamin Franklin's Mushroom Catsup (1817)

• 1-1/2 lbs "past their prime" mushrooms, slightly soft
• 2 tspns salt
• 12 whole black peppercorns
• 12 whole allspice berries
• 1-1/2 tbspns brandy

Wipe the mushrooms clean with a damp cloth and chop into small bits. The smaller the bits, the easier it will be for the salt to bring out their juices. Mix with the salt, and let stand in a cool place overnight.

Strain the juices through a fine sieve into a saucepan, pressing hard to extract as much as you can. Discard the mushrooms. Add the peppercorns and allspice berries and simmer for 20 minutes.  Cool and put in a jar in the refrigerator for 2 days.

Strain the catsup through a very fine sieve to remove the residual solids. Add the brandy. 

Although colonial cooks kept mushroom catsup for months, I am skeptical of its safe longevity, even in the refrigerator for longer than a couple days.  I freeze it in an ice-cube tray so I can pop out 1-tablespoon cubes for recipes.

(Origin - "Stirring the Pot with Benjamin Franklin - A Founding Father's Culinary Adventures" by Rae Katherine Eighmey, published by Smithsonian Books, 2018.)

More "Lost" Historic Recipes

Martha Washington's Nutmeg Custard Pie (1770)

Thomas Jefferson's Macaroni and Cheese (1802)

Abraham Lincoln's Christmas Shortbread Cookies with Brandy (1861)

Hunter's Steak in Red Wine Gravy (1935)

• 2 lbs round steak, 3/4-inch thick
• 1 lb fresh mushrooms
• 1 bunch green onions
• 3 stalks celery
• 1 tspn salt
• 3 tbspns bacon drippings or shortening
• 3 tbspns soy sauce
• 1/3 cup red table wine
• 1/2 tspn ginger root or powdered ginger
• Dash of cayenne
• Flour

Cut meat into serving size pieces. Sprinkle with salt, dust with flour, then brown on both sides in bacon drippings.

Arrange green onions, celery, and mushrooms over meat. Mix together soy, red table wine, cayenne, and ginger, and pour over. Cover and simmer for 1 hour, or until meat is tender. 

"During deer season, substitute 6 venison chops for the beer. Brush with garlic oil, sprinkle with tenderizer, and let stand for 15 minutes before browning."

(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. This recipe clipping was by W.A. of Los Angeles.) 

More "Lost" Beef Recipes

Classic Swiss Steak in Gravy (1952)
Beef Stroganoff with Coffee (1981)

Chipped Creamed Beef, Southern Style (1931)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

• 3 oz butter
• 4 large mushrooms, julienne
• 4 slices truffle, julienne (optional)
• 1/3 cup sherry
• 1 cup Cream Sauce (see below)
• 1/3 cup Pastry Cream (see below)
• 1 cooked chicken breast, julienne
• 1-1/2 cups chicken dark meat
• 2 egg yolks
• Salt and pepper
• 2 cups spaghetti, cooked 8 minutes
• 1/2 cup Parmesan cheese

Heat butter in medium-sized heavy skillet.  Add mushrooms and saute until lightly browned. Add truffle.  Add sherry and reduce by one-third.

Add Cream Sauce, Pastry Cream, and chicken. Blend well, and allow to simmer 5 minutes.  Thicken with egg yolks mixed with a little of the cream. Season with salt and pepper to taste.

Arrange well-drained spaghetti in heated, buttered casserole dish.  Pour chicken sauce over spaghetti.  Sprinkle with Parmesan cheese.  Brown over open flame.  Serve at once.  Serves two. 

Brown Derby Cream Sauce

• 2 tbspns butter
• 2 heaping tbspns flour
• 2 cups milk, heated
• Pinch each, salt and nutmeg

Heat butter and add flour.  Mix well until smooth and all lumps have disappeared.  Add milk, salt, and nutmeg.  Cook 15 to 20 minutes.  Strain through fine sieve.

Classic Pastry Cream

• 2-1/4 cups whole milk
• 6 large egg yolks
• 2/3 cups sugar
• 1/3 cup cornstarch
• 1 vanilla split, or 1 tspn vanilla extract

In medium bowl. whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch. Transfer remaining 1-3/4 cups milk to heavy medium saucepan.  Add vanilla extract, or scrape in seeds from vanilla bean, then add pod.  Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom.  Set pan over moderate heat, and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture.  Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.  Remove from heat, discard vanilla pod, and whisk cream until smooth.  Makes 3 cups.  (Pastry cream can be made ahead and refrigerated, wrapped well, up to 3 days.)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Forward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Restaurant Recipes

Classic Brown Derby Cobb Salad (1937)

Trader Vic's Baked Bananas with Rum Sauce (1968)

Trader Vic's Celery Victor with Crab Legs or Shrimp (1946)

Antoine's Cream of Oyster Soup (1965)
Old Bookbinder's Oysters, Broiled (1961)

Classic Beef Stroganoff with Sour Cream (1967)

• 2-1/2 lbs round steak
• 2 cups mushrooms
• 1 large onion
• 5 tbspns butter
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/2 cup sour cream
• 1/2 cup beef stock or consomme
• 1 clove garlic
• 1 bay leaf
• 1 tspn salt
• 1/2 tspn caraway seeds
• 2 tbsns flour

1. Pre-heat oven to 350 degrees.

2. Slice steak into thin diagonal strips.

3. Crush garlic in press.

4. Chop onion.

5. Wash and slice mushrooms.

6. Heat 3 tablespoons butter.

7. Add beef slices and brown.

8. Put beef slices into 3-quart baking dish.

9. Add remaining butter to frying pan.

10. Saute onion, garlic, and mushrooms for 2 minutes.  Remove pan from heat.

11. Add salt, wine, tomato paste, bay leaf, and caraway seeds.

12. Mix flour with beef stock.

13. Add to mushroom and onion mixture, stirring until well blended.

14. Add this mixture to meat in the baking dish.

15. Cover.  Bake for 1 hour.

16. After baking, stir in sour cream.

Serve with noodles.  Serves 6. 

(Origin - "The Mother Daughter Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Classic Recipes

Classic Corn Flake Chicken (1980)

Classic Creamed Chicken a la King (1981)

Classic Macaroni Loaf with Cream, Gruyere (1967)

Mushrooms Bourguignon in Wine (1963)

• 1/3 cup butter
• 2 small green onions, chopped
• 1 clove garlic, crushed
• 1 lb fresh mushrooms, sliced
• 1 cup California burgundy wine
• Freshly ground pepper
• 1/2 tspn salt
• 2 tbspns chopped fresh parsley

Melt butter in saucepan.  Add chopped onion, garlic and mushrooms.  Saute until tender, then add burgundy wine, parsley, salt and pepper.

Simmer until wine is reduced by half.  (Mushrooms will be quite dark.) Serve as accompaniment to broiled steaks.)

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Ernest C Haas of East-Side Winery in Lodi, California.)

More "Lost" Mushroom Recipes

Rum-Flambeed Lemon Mushrooms (1978)

Creamed Mushrooms Flambe (1941)

Sherry Mushroom Sauce (1970)

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 cup Sherry
• 1/2 cup 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)

Rum-Flambeed Lemon Mushrooms (1978)

Rum-Flambeed Lemon Mushrooms (1978)

• 1 lb fresh mushrooms
• 6 tbspns butter
• 1 tspn fresh lemon juice
• 3 tbspns light rum, heated
• 1/2 cup heavy cream, heated
• 1/4 tspn salt
• 1/4 tspn pepper

Wash mushrooms and trim stems.  Melt butter, add lemon juice, salt and pepper.  Heat and add mushrooms. Saute until brown.  Drain.

Pour rum over mushrooms and ignite.  When flame dies, stir in heated heavy cream.  Serves 6 to 8.  

(Origin - "Cololado Cache Cookbook" published by the Junior League of Denver, 1978.)

 

More Mushroom Deliciousness

Sherry Mushroom Sauce (1970)

Sherry Mushroom Sauce (1970)

• 1/2 cup sliced mushrooms
• 1/2 cup butter
• 3/4 cup beef stock
• 1 tbspn Sherry wine
• 1 tbspn chopped onion
• 3 olives, finely chopped
• 2 1/2 tbspns chopped green pepper
• 3 tbspns flour
• Salt, pepper

Brown flour in 1/4 cup butter. Add beef stock and cook until thickened, stirring constantly.  Saute mushrooms, onion, and green pepper in remaining butter, and add to sauce.  Add olives.

Season with salt and pepper. Simmer 10 minutes, remove from heat, and add Sherry wine.  

Serve with broiled steak or fillet or beef.  Make 1 1/2 cups.

(Origin - "250 Sauces, Gravies and Dressings" by the Culinary Arts Institute, 1970.)