Anybody up for some OLD recipes?

[pegeler]

Hi All,

I just finished my first cookbook. It's called "Grandma's Cookin' - Lost Recipes Vol. 1".

Anyway, I thought it might be fun to post one of the recipes from time to time in it ORIGINAL form. (These are from the mid-1800's to the early 1900's).

You will not find "Low-Carb" or "Low-Fat" foods here. Rich with taste, just like your Grandma made.

If there is enough interest, I'll post some of them from time to time.

Get on your thinking caps though.. These are sometimes harder to figure out than the New York Times Crossword Puzzle.

I'll check back to see what you all think.

Pete
The Home Kitchen Chef

 

[kleptobismol]

that sounds really kewl. when i was younger, i would read the "little house on the prairie cookbook" and make stuff out of it. old recipes are great

 

[Maeyken]

So... you gonna post some soon?
I'm interested!!

 

[pegeler]

This is the type of recipe that I've put into my first cookbook. Of course, I've gone through and put the more "modern" versions in the book. That way, folks don't have to spend all of their time going through these older recipes and trying to put things together without a proper "road map".

Pete

GRANDMOTHER'S BREAD CAKE.
​

Three cups sugar, one cup butter, three eggs, one bowlful stoned

raisins, floured, one teaspoonful allspice, ground, one teaspoonful

cloves, ground, one tablespoonful cinnamon, ground. When well mixed

add three cups of bread sponge before the flour is added for kneading;

stir well and then add flour until as stiff as can be easily stirred;

half fill two medium-sized pans and stand in a warm place till light

and bake in a moderate oven.

 

[lonelypilgrim]

great idea.......I'm hungry already!

 

[Maeyken]

what is bread sponge?

 

[psalms 91]

i love old recipes many that i use are turn of the century (20th)

 

[brinny]

I'm wondering what bread sponge is too....

 

[mle]

To my understanding "bread sponge" is an aged bread starter. The sponge acts as a leaven. A portion of the starter is used in a recipe and then more flour and liquid and perhaps, sugar is added to the mix for use in the next loaf. It is a very ancient bread making method. I have also heard it referred to as mother sponge method.


I am very interested in the OLD recipes I look forward to reading more!
Thanks for the thread!

 

[pegeler]

Okay, here's another recipe for you from my new cookbook.

Peanut Butter Bread​

​

2 cups flour
4 tsp. baking powder
1 tsp. salt
1/2 cup sugar
1 cup milk
2/3 cup peanut butter, or 1/2 cup finely ground peanuts. (PB is best )​

​

Sift together the flour, baking powder, salt & sugar. Add the milk to the peanut butter, mixing well, then combine with the dry ingredients, mixing thoroughly. Bake in a greased loaf pan in a slow oven for 45-50 minutes. This tastes even better when it's a day old. Serve thin slices with cream cheese​

​

​

Okay.. so that's the original. Here's what I'VE discovered.. Bakes best at 300 for about 50-60 minutes. This is a HEAVY bread. (They didn't make very light bread back then.) A dropped loaf could do serious damage to your floor.​

​

Final note.. My wife doesn't like it! BUT, I love it. 'Specially when you smear grape jelly all over it! You got a peeneebutter 'n' jelly sammich with the peeneebutter built in. Ya gotta love it.​

​

Blessings,​

Pete​

​

 

[HisKnight]

I love old Recipes.
I even have a Recipe book that was printed either in the 30's or 40's not sure when.
I hope to see more of your recipes in the near future.

 

[r.a.d._chick]

Ohh, I'd love to see some more recipes from you That peanut butter bread one I jotted down, because I love peanut butter... it's heavenly

 

[mamabear4]

Here's an old recipe taken from an old McNess cookbook. There's no copyright date on the book, but the Mcness Co. was started in 1908 and this book looks about that old. A friend of mine who is in her 80's at least gave it to me and she said it had belonged to her mother. Anyway, I'm going to post a Date Pudding recipe from it. I remember my friend making it when i was just a little girl (which was a long time ago.) The amount of flour doesn't seem right, so I'm not sure if this is what my friend used for date pudding or not.

Date Pudding

2 eggs
1 c. sugar
1 c. chopped nuts
1 c. chopped dates
2 scant tablespoons flour
1 scant tsp. baking powder

Beat eggs and sugar. Add nuts, dates, flour, baking powder. Place in moderate oven three-quarters of an hour. Cut cake into squares and fold into whipped cream.
Will serve 9 to 12 people and makes a fine company dessert.

 

[mamabear4]

Here's another old recipe that I use all the time. I found it in a Mennonite Community Cookbook.


Old Cornbread Recipe

3/4 c. cornmeal
1 c. flour
1 tsp. soda
1 tsp. cream of tartar
1 tsp. salt
2 1/2 T. sugar (I omit this)
1 egg
2 T. melted butter
1 c. sour cream
1/4 c. milk

Mix dry ingredients in mixing bowl. In separate bowl beat egg and add remaining ingredients. Carefully fold egg/sour cream mixture into dry ingredients, mixing only until moistened. Pour into well-greased 9" square pan or fill muffin tins 3/4 full and bake at 350 degrees. (Pan takes about 25 min. and muffin tins take about 20 min.)

 

[skylark1]

what is bread sponge?

I found a recipe for bread sponge in an old cookbook that I have.

Foundation Sponge
1 cup Lukewarm Water
1/2-1 Cake Dry Yeast
Flour

Crumble yeast in water. Allow to stand 20 minutes. Add flour to make a stiff drop batter. Beat until smooth. Cover and let stand overnight until light and bubbly. The greater the amount of yeast makes the sponge work more rapidly.

It also has a recipe for yeast ferment:

Yeast Ferment
The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared:

1 Medium Sized Potato
4 Cups Water
1 Teaspoon Salt
1 Cake Dry Yeast

Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 31/2 cups water. Drain potato. Save potato water. Mash potato and add salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover and set in warm place overnight. Use for making bread or rolls.

 

[Maeyken]

thanks for all the bread sponge info! I was very confused... "is it bread?" "is it sponge?" "is it some mystical animal I've never heard of?"

Thanks for clearing up the confusion!

 

[HisKnight]

Another name for it is Sourdough Starter. Which can be used to make many different recipes.
I even have a Recipe that uses it for making Chocolate cake that is extremely moist and tasty.