I don't make sandwiches often, but they're not anything like these from 1800s cookbooks. I was especially intrigued by the baked bean sandwich recipe and
I don't make sandwiches often, but they're not anything like these from 1800s cookbooks. I was especially intrigued by the baked bean sandwich recipe and
Sometimes it’s fun to try old recipes and find out what our grandparents and great-grandparents would have for dinner in the days of yesteryear! This onion and peanut recipe is an unusual dish which has a breadcrumb gratin topping. Try it next time you have steak or chicken. It’s pretty tasty!
119 p. ; 20 cm
One reason I began A Cake Bakes was to discover delicious and unusual recipes from the past that for reasons unknown didn't make it to ...
119 p. ; 20 cm
Want to know what the pilgrims ate back then? Take a tour back in time and try these pilgrim Thanksgiving recipes for some flavors of the past.
These moist and cakelike brownies came from my mom’s old cookbook. Mashed potatoes may seem like an unusual ingredient, but they work beautifully—this recipe took first place at a local festival. —Marlene Gerer, Denton, Montana
19 Old and Lost Recipes of India: Let us take a step back and explore the lost delicious yummy world of scrumptious Indian dishes.
A vintage handwritten recipe card for L.B.J.'s Favorite Roast, Lady Bird made this roast with a lean roast, juice of one lemon, onion, thyme, garlic, salt, pepper, and water.
Sometimes it’s fun to try old recipes and find out what our grandparents and great-grandparents would have for dinner in the days of yesteryear! This onion and peanut recipe is an unusual dish which has a breadcrumb gratin topping. Try it next time you have steak or chicken. It’s pretty tasty!
Explore snap-happy1's 8488 photos on Flickr!
119 p. ; 20 cm
Think calico beans, Southwest skillets, buttermilk biscuits and more.
Want to know what the pilgrims ate back then? Take a tour back in time and try these pilgrim Thanksgiving recipes for some flavors of the past.
Sometimes it’s fun to try old recipes and find out what our grandparents and great-grandparents would have for dinner in the days of yesteryear! This onion and peanut recipe is an unusual dish which has a breadcrumb gratin topping. Try it next time you have steak or chicken. It’s pretty tasty!
48 p. 24 cm
In my youth, I recall that there were two types of relish for our summer cookouts - a green one for hot dogs and a red one for hamburgers, and each was perfectly suited to its task - make its subject taste its very best. I loved the sweet, simple mustardy taste of hot dog relish with its cucumber crunch ... on hot dogs; and, I adored the complex flavors of hamburger relish comprised of red and green peppers, onion, cucumber, tomatoes, and unusual spices, it complemented the beef so well. I still love hot dog relish which can be...
When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.
Want to know what the pilgrims ate back then? Take a tour back in time and try these pilgrim Thanksgiving recipes for some flavors of the past.
These vintage dessert recipes are from A Picture Treasury of Good Cooking 1953. Some delicious desserts being served on gorgeous dishes! Hope you have fun trying out the recipes! REMEMBER: Serve f…
Here are two New England mincemeat recipes for those who think that Thanksgiving and Christmas are not complete without the accompaniment of old-fashioned mince pie.
Want to know what the pilgrims ate back then? Take a tour back in time and try these pilgrim Thanksgiving recipes for some flavors of the past.
119 p. ; 20 cm
The apples on my tree are ripe. It’s time to dig out the apple recipes, which for me means searching for apple recipes in hundred-year-old cookbooks. I found a recipe with an unusual name, Ap…
A timeless Old Fashioned recipe with a caffeine kick. One of the original American cocktail recipes, this tipple adds cold brewed coffee for something unusual.
A little unusual for an art blog...but, you've got to eat. This has been one of my favorite recipes for years. It has been called a "poor ma...
The Latin 'C' was pronounced like our 'K'. Kai-sar, Kik-ero, Pla-kenta. Hopefully that little bit of knowledge allays all fears, worries, and squeamishness, because now that we know the name, it's time to meet the dish. Placenta is variously linked to Lasagne, which it resembles in form, Baklava, which is a tenuous link at best, and Pizza, which is just plain crazy. If anything, its closest modern relative is the Romanian Plăcintă, which I've both tried and enjoyed. Placenta is a 'dessert' made from layered cheese, honey, and pastry, but really it is much more than the sum of its parts. It was offered to the gods themselves as a form of bloodless sacrifice. I am currently working on several posts about the role of food in Roman religion, so will deal with sacrificial cakes in more depth there. For now, I merely wish to stress the significance of the dish we're about to attempt. Our recipe for placenta comes from Cato (the bloke with the bread) in his work on agriculture. Varro, another Roman who wrote an agricultural treatise, questioned this (On Agriculture, I.2.25-28) - why include a recipe for a semi-religious pastry in a work on how to tend the farm? Farming, and Roman life in general, revolved around religious rituals, so perhaps Cato recorded the recipe for that reason. Or perhaps he just fancied a nibble on something nice after a day spent telling slaves how to work the land. Whatever his reasoning, we ought to be thankful that the recipe survived for us to make today. To make placenta. Moisten 2 pounds of flour, then knead it and make a thin crust. Macerate 14 pounds of sheep's cheese in water, changing the water three times. After, take the cheese out a handful at a time, squeezing it dry, before placing it in a bowl. Once all the cheese is dry, knead it until smooth again, before forcing it through a sifter. Add 4.5 pounds of good quality honey and mix it all together. Lay out your crust on top of some oiled bay leaves, and construct the placenta as follows. Place a layer of tracta on top of the crust, then cover it with the cheese and honey mixture, before adding more tracta. Repeat this until the mixture is finished. Place a single layer of tracta on the top, fold over the crust, and prepare to cook it. Prepare the hearth, add the placenta, then cover it with a crock. Heap hot coals on top of this. Cook slowly, checking it two or three times along the way. When it is cooked, smother it in honey. - Cato, On Agriculture, 76 For once, we have actually been told how much of each ingredient we need! Unfortunately, Cato is either a) really hungry, b) cooking for the whole of Rome, or c) sacrificing the placenta to the whole Pantheon of Roman gods. Cato Feeding Rome Needless to say, we'll be toning down the quantities a little bit. The other thing we'll be dropping is the maceration of the cheese. If you macerate something, you break it up in water - the reason it was done in this recipe was to remove the salt from the cheese. I tried this with cheddar and it worked very well indeed, but we'll be using Ricotta, which practically is water anyway. Macerating that will leave you with a bowl of cheese flavoured water, which you don't want. Finally, I used a mixture of spelt and white flour for the crust - I figure that since this would be sacrificed to the gods themselves, the Romans might make a bit of an effort to get some decent, refined flour. Anyway, the gods are getting impatient, so let's start cooking! Placenta Ingredients Spelt Flour Plain White Flour Several Dried Bay Leaves Extra Virgin Olive Oil Ricotta Cheese Runny Honey Tracta Water Methods You need to judge what size of placenta you are making, and what you'll cook it in - this will determine how much of each ingredient you'll need. I've opted to use my Tajine, but you can use any old casserole dish or baking tray. You want to make enough 'crust', as Cato calls it, to wrap the whole way around the tracta/honey/cheese layers. To make this, sieve your spelt and plain flour together, then add water and mix into a dough. Knead well, then roll it out as thinly as possible on a floured surface. Mix the honey with the cheese, tasting as you go. If you're using cheddar, as half my mixture was, add it to water and break it apart with your hands. Alternatively you can grate the cheese and add it to the water. Grab handfuls of this and squeeze all of the water out - this leaves the cheese with a subtle flavour. Do not mix Ricotta with water, as you'll be left with nothing. Oil all of the bay leaves, then arrange them in the bottom of your cooking dish. Oil this dish too, to prevent sticking. Place the crust on top of these leaves. Oil each of the tracta. Place one on top of the crust. Spoon some of the cheese/honey mixture on top of this. Place a tracta on top of this. Continue until it is lovely and layered. You want to finish with a tracta on top. The finished product should bear some resemblance to a lasagne. Fold the crust over, cutting off any excess dough as required. You do not want this crust to be too thick, as it won't cook thoroughly, and will be very stodgy indeed. Garnish with an oiled bay leaf. Either add your tajine lid (having seasoned it as required), or construct a foil tent over the top of the placenta. This stops the pastry getting too crispy. If using a tajine, set it into a cold oven and raise the temperature to 150 Celsius. Otherwise, preheat the oven to 150 Celsius and place in. Cook for 1 hour/1.5 hours depending on size. Remove, serve, and enjoy. Don't forget to set some aside for the gods. Results Whilst cooking, this smelled divine, but after trying some I'm not entirely sure what the gods saw in it. The problem, I think, lies with both the tracta and the crust - both feel just a bit too stodgy. Having done some more research into tracta, I'm not convinced that we need to dry it completely before use. Thankfully the excess liquid from the ricotta softened it sufficiently, but I just feel that it can be done better. As such, until we solve the tracta mystery, you might want to send your placenta to the gods, rather than the dinner table. Other than that, the cheese and honey made a nice team, giving the dish a savoury sweetness. The bay leaves, however, which created such a nice aroma when cooking, added little to the taste. At least they looked the part. All in all, eating this reminded me of eating a stack of savoury pancakes - if that's your thing, then maybe this is the Roman recipe for you. EDIT: I remade the recipe with modern pastry HERE, and it was amazing!
Found another vintage cookbook with fantastic recipes to share! These are from “Favorite Recipes From America’s Dairyland” 1964 Wisconsin Department of Agriculture. Hope you find …
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Helen Williams the original author of this recipe wrote "Even non-sauerkraut eaters enjoy this"
Remember all the 88 meatballs I made and froze? Some of them were destined for this dish. This is based on a recipe in an old church cookbook. I made it according to the recipe the first time (unusual for me to follow a recipe exactly!), which means I used the Velveeta it called for. […]
Discover the rich and savory world of umami cocktails. Explore recipes, umami bitters, and creative uses of umami ingredients at The Mixer.
