sade080

So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies.  This recipe is pretty generic and very easy. Here is an interesting thought.  Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war.  Well that is what the wikipedia article says. 180g/6.5 oz unsalted butter, cubed and softened 140g/5 oz soft brown sugar 110g 3.75 oz granulated sugar 2 eggs, room temperature, lightly beaten 1 teaspoon vanilla extract 280g/10oz plain all-purpose flour 1 teaspoon bicarbonate of soda 350g/12 oz dark chocolate bits 100g/3.5 oz pecans (or flaked almonds) roughly chopped 1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper. 2. Cream the butter and sugars with electric beaters until light and fluffy. 3. Gradually add the egg, beating we...

This comes from Farmhouse Fare, a book first published in 1935 and revised over the years.  I have the 1971 edition which contains lots of great recipes from over the years.  Some of these are older than the thirties, but for the sake of cataloging I am sticking to the date of first publication. The ease of this dish would make a great little starter for beginners, or something quick to whip up at the last minute.  Again, with many of these recipes, timings are not exact and one has to use ones own instinct when it comes to how quickly they will take to cook.  This recipe also calls for a vintage ingredient, Cream of Tartar.  It is still available from supermarkets  or online.  If you don't have it to hand, then white vinegar will be a good substitute. 8 oz Flour 1 oz sugar 1 oz treacle 1 oz margarine 1 teaspoonful of cream of tartar 1/2 teaspoonful of bicarbonate of soda Buttermilk or ordinary milk 1. Rub the margarine into the flour, add the sugar, c...

Throughout my research and discovery of vintage classic recipes, I have found quite a few badly written recipes.  I have avoided them as they are harder for my readers to work out, and they are not overly helpful.  They assume you know a lot about the cooking process, so they seem to be less a recipe as such, moreso a quick reminder for someone that has done them countless times before. I am sticking my neck out with this one, as the recipe is short and it has a lot of 'cupfuls' which I often find off putting.  I would love to know if someone has made lemon cheese before and what it tastes like, it sounds more like icing that cheese to be honest. 2 1/4 quarter cupfuls sifted flour 1 egg 1 cupful of milk 1/4 cupful of melted butter 4 teaspoonfuls of baking power 3/4 cupful caster sugar 1/2 teaspoonful of salt 1 teaspoonful vanilla essence lemon cheese. (recipe for lemon cheese can be found here ) 1. Add the sugar to the well beaten-egg, then stir in alternately the milk a...

Don't eat these mushrooms, buy them from a shop. Its cold outside, the perfect soup weather.  Mushrooms have an earthy savory flavour that is perfect in a soup, and added with onion and scattered with some lovely crispy croutons, you're on to a satisfying vintage recipe your grandmother would have loved, assuming she liked mushrooms. We now have pre-made croutons available to us, so a quick fix is available.  But in my opinion you cannot beat home made croutons. 2 pints of white stock 1lb mushrooms 2 eggs 1 Spanish onion 1  dessertspoonful  of flour A little milk A little cream salt and pepper Croutons of fried bread. 1. Wash the mushrooms and chop them up.   Chop up the onion finely then bring the stock to the boil. 2. Add the mushroom and onion then boil for half an hour. 3. Pass all through a tammy or a fine hair sieve.  Add a dessertspoonful of flour mixed into a smooth paste with a little milk and salt and pepper to taste. 4. Boil up again,...

You have to hand it to our previous generation, they really knew how to live off the land.  This recipe is probably a lot older than the 1930's but as it is from a cookbook of that period it is being cataloged as such.  The assumption made here is that the cook knows how to pluck and gut a pigeon, if you're not entirely au-fais with it then buy one from a butcher. This recipe is a challange as it requires the pigeon to be continually basted in butter. 3 pigeons 3 slices of fat bacon 3 oz. butter Pepper and Salt 3 slices of buttered sauce Garnish of fried parsley 1. Singe and draw three pigeons.  Put about three-quarters of an ounce of butter inside each pigeon and season them with pepper and salt. 2. Truss them for roasting with a slice of fat bacon tied over the breast of each. 3. Toast the slice of bread, butter them, and stand one pigeon on each.  Roast them, in front of a brisk fire or in a gas oven, for 20 minutes, basting them continually with butter. 4. W...

There is a recipe for this on the BBC website that one of the Master Chef programmes, but the principles don't appear to have changed much.  Despite its name it is not Sea Weed and shouldn't be muddled up with Sea Kelp. Sea Kale isn't the first thing that comes to mind, but it goes really nicely with melted butter much the same way that melted butter goes with toast.  This dish would be perfect as an a partner with meat or even just on its own as a nutricious vegetarian meal.  Replace the butter with dairy free butter for a vegan alternative. Quarter of a pound of Butter 1 oz flour Half a teaspoon lemon juice Salt and White Pepper Three quarters of a pint of water 1. Wash and rinse the sea kale thoroughly to remove the grit.  Cut away any brown or discolored parts. 2. Tie the heads up into small bundles with tape and put them into a basin of cold water until wanted. 3. Have a saucepan of boiling salted water, sufficient to cover the Sea Kale well, and put t...

Strangely enough, these appear in the 1936 edition of 'Cookery Illustrated and Household Management'.  These make excellent party appetisers.  This will serve three to four people. 1 and a half cupfuls of grated cheese (Cheddar or Edam) 2 tablespoons of flour half a teaspoon of celery salt 2 egg whites Paprika 1. Beat the egg whites till light but not stiff, add the flour, cheese, paprika and celery salt. 2. Roll mixture into the size of marbles and fry till golden brown in deep fat at 373F. Serve on a hot dish lined with a lace paper d'oyley.

This is one of the older recipes that I have posted on here, so bits of it might not make perfect sense.   recipe assumes that you know how to gut and skin Pheasants too, you're welcome to cheat by getting a couple from the roadside or even a butcher who specialises in Game. 2 Pheasants 4 oz lean Ham (diced) 2 Onions 2 oz Butter A bunch of Herbs Pepper and Sale Flour Rice. 1. Singe and draw two young pheasants, then cut them into neat joints. 2. Put the giblets on to boil with an onion, a bunch of herbs (bouquet?) pepper and salt and sufficient water to cover. 3.  Bring all to the boil then skim and boil gently. 4.  Melt the butter in a stew pan and put the pieces of pheasant, the other onion (sliced), the ham (diced) and a little pepper and salt. 5. Cover tightly and draw the pan to where its contents will cook gently in their own juices. (roughly translated let it simmer). 6. Turn the pieces two or three times during the cooking which should last 45 minutes. 7. Take the...