Texas Barbecue Sauce with Coffee (1983)

• 
  1 tbspn salt
• 1 tspn barbecue seasoning mix
• 1/2 tspn pepper
• 3 tbspns brown sugar
• 1/4 cup catsup
• 1/4 cup Worcestershire sauce
• 3 tbspns Dijon mustard
• 1 tspn liquid smoke
• 1 cup strong coffee
• 1/2 cup vinegar
• 1 cup vegetable oil

Mix ingredients in order given, using rotary beater when adding oil. 

Simmer slowly until thickened. Keep hot. This makes enough for about 6 pounds of meat.  Yield: 3 cups. 

More "Lost" Sauce Recipes

Cape Cod Mustard Cream Gravy (1947)

7-Up Barbecue Sauce (1957)

(Origin - "The Star of Texas Cookbook" by the Junior League of Houston, Texas, 1983.) 

Coca Cola Pancake Syrup (1948)

• 3 tablespoons butter
• 1-1/2 cups brown sugar
• 1/2 cup Coca-Cola
• Pinch of cinnamon

Stir all ingredients in pan and bring to a boil. Best served warm.

More "Lost" Coca-Cola Recipes

Coca-Cola Salad (1964)

Coca Cola Cake with Buttermilk, Marshmallows (1982)

(Origin - The Old South's Original Mountain and Plantation Cook Book" compiled by Louise and Bil Dwyer. Compiled in 1980. This is a collection of "old timey"  Southern recipes.) 

How to Make Vinegar (1861)

"Vinegar made of cider is the best; that of sour wine or beer is good. Much of the vinegar sold is not good, being made of poor, often unwholesome materials. On this account, it is advisable for housekeepers to manufacture their own vinegar; it is also much more economical.

"Procure a barrel, or a half a one of cider, put to it a piece of paper dipped in molasses, keep the barrel in a warm place, in a place exposed to the influence of the sun, until it becomes vinegar.

"Tea, coffee, and sour beer, which you have left after meals, may be added to the vinegar without injury to it, if not added in large quantities at once, so as to weaken the vinegar. 

"Very good vinegar may be made of fair, good apple parings, by putting to them rather more than sufficient water to cover them in an unglazed earthen pot, with a paper dipped in molasses put in it. Keep it in a warm situation. In the course of several weeks, it will ferment, and become good vinegar."

More "Lost" Civil War Recipes
How to Make Yeast (1860)

Green Corn Dumplings (1867)

Origin - "Food in the Civil War Era - The North" edited by Helen Zoe Veit, published by Michigan State University Press, 2014.)

Rhubarb Vinegar (1820)

• 15 rhubarb stalks
• 5 gallons water
• 9 lbs coarse brown sugar
• 1/2 cup yeast (or 1/2 yeast cake)

Pound and crush the rhubarb with a potato masher, add water, and let stand for 24 hours. Strain into a 10-gallon keg, add the sugar and yeast, stir well, and place the keg in a spot where the temperature will NOT fall below 65 degrees.

Stir occasionally, and in 30 days,strain the liquid from the dregs, rinse out the keg thoroughly, return the liquid to the keg, and allow to stand until the contents will be vinegar.  Should be in about 2 weeks. 

(Origin - "California Mission Recipes" by Bess A. Cleveland. Published by the Charles E. Tuttle Company, 1965.)

More "Lost" Dressings and Condiments

Tomato Chutney (1932)
Hot Dandelion Dressing with Bacon (1946)

Brown Derby Old-Fashioned French Dressing (1959)

Brown Derby Old-Fashioned French Dressing (1959)

• 1 cup red wine vinegar
• 1 tspn sugar
• Juice of 1/2 lemon
• 2-1/2 tspns salt
• 1 tbspn black pepper
• 1 tbsn Worcestershire sauce
• 1 tspn English mustard
• 1 clove garlic, chopped
• 1 cup olive oil
• 3 cups salad oil
• 1 cup water (optional)

Blend together all ingredients except oils. Then add olive and salad oils, and mix well again.  Chill.  Shake before serving.

This dressing keeps well in the refrigerator. Makes 1-1/2 quarts. 

"This is the French Dressing which became so popular among the stars that the Brown Derby was prevailed upon to bottle it for home use. The cup of water is optional, depending upon the degree of oiliness desired in this dressing."

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

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)

Classic Brown Derby Monte Cristo Sandwich (1959)

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)

Bourbon Hot Dogs (1975)

Combine:

• 1 cup catsup
• 1 cup Bourbon
• 1 cup brown sugar
• Freshly ground black pepper, to taste

Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Phyl Wilson.)

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)

Kentucky Bourbon Fudge Cake (1983)

Old-Fashioned Apple Cider Butter (1860)

• 1 gal apple cider
• 4 qts peeled, cored, slices apples (about 7 lbs)
• 1 lb sugar
• 1 cup dark brown sugar
• 1 tbspn ground cinnamon
• 1 tspn ground cloves
• 1 tspn ground allspice

Pour the apple cider into a large (about 4-gallon) heavy enamel kettle, set on to boil, then boil uncovered, until volume is reduced by half.

Add the apples, a few at a time, stirring all the while.  Boil, uncovered, until all pieces of apple disappear and mixture is thick and glossy.  You'll have to stir constantly lest the mixture "catch on" (stick).  

Stir in the sugar, brown sugar, cinnamon, cloves and allspice, and remove apple butter from the fire.  Continue to stir until sugar are completely dissolved.  

Ladle hot into hot, sterilized pint-size preserving jars, filling to within 1/8-inch of the top. Seal, process for 10 minutes in a simmering water bath.  Cool, then store on a cool. dry shelf.  Makes about 6 pints.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from Au Glaize Village in Defiance, Ohio, a restored historic village circa 1860 to 1890.)

More Historic American Villages Recipes

Sponge Bread with Olive Oil (1720)

Parsnips Stewed in Dark Beer (1627)

Buttermilk Corn Bread (1876)

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.) 

More Recipes from Pocono Kitchens

Orange Milk Sherbet (1946)

Banana Fritters with Lemon (1946)

Honey Sweet Potatoes with Corn Flakes (1946)

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.)  

Tomato Chutney (1932)

Chop two dozen ripe tomatoes, six large onions and eight small red peppers fine and add:

• four cups of vinegar
• Two cups of raisins
• three cups of brown sugar
• two tablespoons of salt
• two tablespoons of ginger
• two tablespoons of cinnamon
• one tablespoon of cloves
• one-half tablespoon of mustard

Boil slowly two and a half hours, and seal in preserve jars.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)