Stina, The Story of a Cook. Early 1900s Michigan. Alsatian family cook. nice read and vintage recipes. I'm thinking of getting small crocks and making a basket for my co-workers---with instructions to keep refrigerated.http://diplomatickitchen.com/2012/11/01/stinas-liptauer-cheese/
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Liptauer Cheese recipe and link to free online book
- Thread starter angak1
- Start date
richard-in-cincy
Well-known member
Oh be still my heart...
Alsace was a province in the German Reich in those days and their cusine was very similar (as it still is, as is their language) to the Black Forest region of Baden-Württemberg in Germany. Those old-fashioned dishes are still near to my heart.
It is intersting though, historically, how far Liptauer had spread in the German speaking lands in the 19th century (with no internet). It came about because of the Habsburgs' possessions in Hungary and the Baltics (as so many present day modern Austrian foods did). It was a food that was accepted and assimilated into a German culture that looked down on Slavic culture (oh, nationalism!!!). But they didn't mind eating their food!
And today we have Austrians eating Liptauer (and Wiener Schnitzel!) like it's their national dish (much like Americans eating hot dogs, hamburgers, and pizza!) without a thought to its origins.
My absolute favorite manifestation of the old central European Christmas tradition is in Ernst Lubitsch's 1940 classic, "The Shop Around the Corner," a Berliner representing his idea of what Chistmas dinner entailed at the end of the film (which was, admittedly, very Austrian, because the movie was set in the Habsburg Empire):
"Matuschek takes him under his wing and out to a glorious Christmas dinner of roast goose, potatoes in butter, some red cabbage on the side…and a double order of apple strudel in vanilla sauce.”
Alsace was a province in the German Reich in those days and their cusine was very similar (as it still is, as is their language) to the Black Forest region of Baden-Württemberg in Germany. Those old-fashioned dishes are still near to my heart.
It is intersting though, historically, how far Liptauer had spread in the German speaking lands in the 19th century (with no internet). It came about because of the Habsburgs' possessions in Hungary and the Baltics (as so many present day modern Austrian foods did). It was a food that was accepted and assimilated into a German culture that looked down on Slavic culture (oh, nationalism!!!). But they didn't mind eating their food!
And today we have Austrians eating Liptauer (and Wiener Schnitzel!) like it's their national dish (much like Americans eating hot dogs, hamburgers, and pizza!) without a thought to its origins.
My absolute favorite manifestation of the old central European Christmas tradition is in Ernst Lubitsch's 1940 classic, "The Shop Around the Corner," a Berliner representing his idea of what Chistmas dinner entailed at the end of the film (which was, admittedly, very Austrian, because the movie was set in the Habsburg Empire):
"Matuschek takes him under his wing and out to a glorious Christmas dinner of roast goose, potatoes in butter, some red cabbage on the side…and a double order of apple strudel in vanilla sauce.”
richard-in-cincy
Well-known member
You got that......
I was always amazed that I could speak German in Alsace.
I was always amazed that I could speak German in Alsace.
richard-in-cincy
Well-known member
Ang I skimmed through it and it looks wonderful...
wish I could download it, I'm not one to read books online, but will persever with this one. I was hopeful that my library was a member, but it is a university library consortium, no public libraries in the list. : ( I read a very similar book to this. A neighbor had it and it was a book of recipes and traditions from the Russian Czarist court. And that is where the infamous mashed potatoes with carmelized onion casseroled came from. Do let us know if you run across some extra special treats. Just finished reading a "Casual Vacancy" and on the last chapters of "Mansfield Park" and PG Wodehouse waiting in the wings, but will definitely try and take the laptop to do some evening reading out of this book.
wish I could download it, I'm not one to read books online, but will persever with this one. I was hopeful that my library was a member, but it is a university library consortium, no public libraries in the list. : ( I read a very similar book to this. A neighbor had it and it was a book of recipes and traditions from the Russian Czarist court. And that is where the infamous mashed potatoes with carmelized onion casseroled came from. Do let us know if you run across some extra special treats. Just finished reading a "Casual Vacancy" and on the last chapters of "Mansfield Park" and PG Wodehouse waiting in the wings, but will definitely try and take the laptop to do some evening reading out of this book.
it's very quick reading---I wish I could download as well, but it's still available when in a
waiting room or at the airport! anyone growing up on a farm would love the reading as well. I just fell in love with this book! can you tell? I will be traveling through this part of the country later this month.
waiting room or at the airport! anyone growing up on a farm would love the reading as well. I just fell in love with this book! can you tell? I will be traveling through this part of the country later this month.
rec: Baba Alsacien with sauce
1 yeast cake 3Tpowdered sugar
1/2 c lukewarm milk 1/2 c melted butter
3 c flour 1 c raisins and currants
3 eggs 1/2 tsp almond flavoring
Chopped almonds, Brazil nuts, citron, candied orange, lemon peel, cherries
dissove the yeast cake in the milk, and set aside while sifting the flour into a large bowl. Make a well in the center, and drop into it the eggs, powdered sugar, melted butter, raisins and currants, flavoring, and dissolved yeast, and mix. Butter the mold well, and sprinkle it with chopped almonds, Brazil nuts, bits of citron, candied orange, lemon peel, and cherries. Fill the mold 3/4 full, and let rise until the dough reaches the top. Place the mold on a baking sheet, and bake in a slow oven for an hour, or until done when tested with a straw or cake-tester. Turn out when slightly cooled, and sprinkle with powdered sugar.
Sauce:
1 c sugar 1/4 c boiling water
1/2 c butter 2 T brandy or rye whisky
2 eggs 1/2 tsp vanilla
Cream sugar and butter, beating for fifteen minutes. Add the eggs, and beat again until frothy. Place in a double boiler. Just before serving, add the boiling water, brandy or rye, and vanilla. Beat all to a froth over hot water, but it must not be allowed to boil. Serve at once.
from Stina, The Story of a Cook by Herman Smith
Winter Kitchen page 32/33
1 yeast cake 3Tpowdered sugar
1/2 c lukewarm milk 1/2 c melted butter
3 c flour 1 c raisins and currants
3 eggs 1/2 tsp almond flavoring
Chopped almonds, Brazil nuts, citron, candied orange, lemon peel, cherries
dissove the yeast cake in the milk, and set aside while sifting the flour into a large bowl. Make a well in the center, and drop into it the eggs, powdered sugar, melted butter, raisins and currants, flavoring, and dissolved yeast, and mix. Butter the mold well, and sprinkle it with chopped almonds, Brazil nuts, bits of citron, candied orange, lemon peel, and cherries. Fill the mold 3/4 full, and let rise until the dough reaches the top. Place the mold on a baking sheet, and bake in a slow oven for an hour, or until done when tested with a straw or cake-tester. Turn out when slightly cooled, and sprinkle with powdered sugar.
Sauce:
1 c sugar 1/4 c boiling water
1/2 c butter 2 T brandy or rye whisky
2 eggs 1/2 tsp vanilla
Cream sugar and butter, beating for fifteen minutes. Add the eggs, and beat again until frothy. Place in a double boiler. Just before serving, add the boiling water, brandy or rye, and vanilla. Beat all to a froth over hot water, but it must not be allowed to boil. Serve at once.
from Stina, The Story of a Cook by Herman Smith
Winter Kitchen page 32/33
rec: Corned Beef
I have a question. could this be made with moose or venison?Corned Beef
10 pounds lean brisket of beef 6 bay leaves
1 c salt 6 cloves with buds removed
1/2 c brown sugar 1 large clove of garlic, shredded
2 dozen peppercorns 1 dessert spoon saltpeter
Put the beef in a stone jar with all the above ingredients. Cover with fresh cold water, and put a plate over the beef, weighing it down with a well-washed stone. Cure for two weeks, after which it will be ready for use. Before serving, plunge into boiling water, and simmer for four hours on a low fire, or until tender.
from Stina, page 52 Waiting for Spring
I have a question. could this be made with moose or venison?Corned Beef
10 pounds lean brisket of beef 6 bay leaves
1 c salt 6 cloves with buds removed
1/2 c brown sugar 1 large clove of garlic, shredded
2 dozen peppercorns 1 dessert spoon saltpeter
Put the beef in a stone jar with all the above ingredients. Cover with fresh cold water, and put a plate over the beef, weighing it down with a well-washed stone. Cure for two weeks, after which it will be ready for use. Before serving, plunge into boiling water, and simmer for four hours on a low fire, or until tender.
from Stina, page 52 Waiting for Spring
richard-in-cincy
Well-known member
Looks fun, the baba especially. And Jawohl on the deer and moose being corned...
Have you ever used a venison roast to make sauerbraten?
Quite the yummiest.
Have you ever used a venison roast to make sauerbraten?
Quite the yummiest.
steve2-in-la
Well-known member
It's no longer called saltpeter. Search for "curing salt" that's the stuff you need. Most recipes
call for a very tiny amount. You can buy some here:
http://www.ecrater.com/p/13594444/11-lbs-500g-curing-salt-sodium?gps=1
call for a very tiny amount. You can buy some here:
http://www.ecrater.com/p/13594444/11-lbs-500g-curing-salt-sodium?gps=1
richard-in-cincy
Well-known member
Ang, I read through the Winter Kitchen chapter this afternoon--Magical!
Really brought back memories of my childhood. Although I"m not the vintage of those people in the stories, I grew up in a very secluded and rural area, they were still observing the old ways of my great-grandparents generation (who were born in the 19th c and who were still alive) during my childhood. So even though it was the mid-60's, it could have been the 30's or 40's for the way things were still done, observed, and lived. Trees were still brought in from the fields and strung with popcorn, the local merchants christmas treat bags passed out by Santa still had oranges, apples, and old-fashioned hard christmas candy pillows, ribbons, swirls, gumdrops, orange slices, and peanuts in the shell (can you imagine a kid getting that as a treat today? LOL). But the descriptions of all the homemade holiday treats was just the same as my childhood. Not the same recipes of course, but everything was hand and homemade, no store bought junk on the table or in the candy or cookie jars in those days!
http://www.amazon.com/The-Swiss-Colony-Old-Fashioned-Christmas/dp/B005GLKCQA/ref=pd_sim_sbs_gro_2
Really brought back memories of my childhood. Although I"m not the vintage of those people in the stories, I grew up in a very secluded and rural area, they were still observing the old ways of my great-grandparents generation (who were born in the 19th c and who were still alive) during my childhood. So even though it was the mid-60's, it could have been the 30's or 40's for the way things were still done, observed, and lived. Trees were still brought in from the fields and strung with popcorn, the local merchants christmas treat bags passed out by Santa still had oranges, apples, and old-fashioned hard christmas candy pillows, ribbons, swirls, gumdrops, orange slices, and peanuts in the shell (can you imagine a kid getting that as a treat today? LOL). But the descriptions of all the homemade holiday treats was just the same as my childhood. Not the same recipes of course, but everything was hand and homemade, no store bought junk on the table or in the candy or cookie jars in those days!
http://www.amazon.com/The-Swiss-Colony-Old-Fashioned-Christmas/dp/B005GLKCQA/ref=pd_sim_sbs_gro_2
Same with me. lots of old traditions---all my parent's friends were immigrants too. one family
still put candles on their tree. frightened me! And the Weinachtsman came in the door too, always on Christmas Eve, after church. The chapter with New year's was a real revelation to me
my parents always called New Years celebration "Silvester", and I just thought that was what it was called in German. I never knew the history behind the word. The part in the book about the scalloped oysters had me laughing---Stina gave up her kitchen for very little, but oysters were not her thing and she gladly left the kitchen for the girls to prepare them. funny, and I can so picture that.
still put candles on their tree. frightened me! And the Weinachtsman came in the door too, always on Christmas Eve, after church. The chapter with New year's was a real revelation to me
my parents always called New Years celebration "Silvester", and I just thought that was what it was called in German. I never knew the history behind the word. The part in the book about the scalloped oysters had me laughing---Stina gave up her kitchen for very little, but oysters were not her thing and she gladly left the kitchen for the girls to prepare them. funny, and I can so picture that.