Oldest cookbook you have & the most unique recipe included-Inspiringangela suggested this at EPI

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diannecerkvenik64

Well-known member
I posted this too on EPI per a suggestion from Inspiringangela.

Thanks for an excellent and exciting topic, Inspiringangela, I love this.

My oldest cookbook is: Rumford Complete Cook Book, 1st published in 1908, I have the 36th edition 1944.

The most interesting recipe is: Corn Oysters, Fricassee of Liver, Oyster patties, and Oxtail soup. Who makes these recipes anymore? Even teaches how to make your own ketchup, mayonaise, and tartar sauce, cool huh

I have cooked quite a few recipe's from this book my favorite is: Chicken Chartreuse:

CHICKEN CHARTREUSE

Ingredients:

2 cups cooked rice (can use 1 bag of success rice)

3 chicken breasts (cut cubed, bite size)

1 TABLESPOON chopped parsley, or use parsley flakes

1 TABLESPOON grated lemon rind (use a fresh lemon, grate lemon rind on a cheese grater (extreme small holes in grater)

¼ teaspoon fresh lemon juice from a lemon (then use rind to grate)

½ teaspoon salt

1/6 teaspoon black pepper

1 recipe chicken sauce (see recipe for cream sauce +, and use the recipe for chicken sauce)

Need a steamer to prepare this meal:

Can use Black & Decker rice steamer for this recipe, and use the rice bowl (with handles) for the plain mold to make the chicken chartreuse.

Can use a glass casserole dish (or ceramic or just about any type of casserole dish) for the plain mold, and then place the glass casserole dish over a large pot of boiling water {use a rectangular or a square casserole dish- is best (it usually has handles) and handles can sit on rim of large pot}, with enough room for steam to release, cover chicken chartreuse with aluminum foil leaving an edge up to allow steam to escape. Use as a makeshift steamer.

Or put in round bowl, place round bowl in colander and place into large pot with water filled at 1/3 of pot, this, also can be used as a make-shift steamer. (Colander does not have to fit all the way into large pot, but must cover chicken chartreuse with aluminum foil)

Step 1 Grease a plain mold and line bottom with 1 cup of rice, pressing into place with a spoon.

Step 2 In a large bowl: combine cubed chicken, parsley, lemon rind, lemon juice and salt & pepper. Add each ingredient, one at a time, as each ingredient is added, mix together.

Step 3 Spoon chicken mixture on top of the rice lined mold.

Step 4 Spoon a thin layer of chicken sauce on top of the chicken mixture, reserving chicken sauce.

Step 5 Top with remaining cup of rice, pack gently, can spoon a TABLESPOON, or two, of chicken sauce on top of rice.

Step 6 Steam the chicken chartreuse for 45 minutes.

Step 7 Serve. Top each serving with reserved chicken sauce, if desired.

Serves 4. This so delicious!

CREAM SAUCE +

Ingredients

2 Tablespoons butter

2 Tablespoons flour (sifted)

1 cup milk

½ teaspoon salt

1/6 teaspoon pepper

Step 1 Put butter and sifted flour in an upper part of double boiler (having water in lower part boiling) and blend/mix thoroughly.

Step 2 Add milk, a little at a time, stirring constantly until sauce thickens.

Step 3 Cook five minutes and add seasonings.

Makes 1 ¼ cups cream sauce.

+ Sauces:

Onion sauce: Add ¾ cup cooked chopped, well drained onions to cream sauce.

Country gravy: Add 2 Tablespoons of bacon or sausage drippings and or crumbled bacon or sausage to cream sauce.

Au Gratin: 1st use double the recipe for cream sauce making 2 ½ cups of cream sauce then…Add ½ teaspoon dry mustard and 1 cup of grated cheese

Curry sauce: Add 1 teaspoon of curry powder to sauce, then beat in one egg yolk after cream sauce is taken from fire.

Chicken sauce: Add ½ chicken bullion cube up to full cube to cream sauce.

be happy dianncy64

 
Joy of Cooking 1991 - yes, I'm a late bloomer. And would you believe, I've never made one recipe

from it? None of them interested me, but I did use the book for lots of other information.

 
B. Manischewitz Co. Tempting Kosher Dishes Circa 1930. Still in

very good condition. Inherited from my mother. There are 250 recipes. Half the book is written in english and half in hebrew. The price of the book was $1.50 I'm sure that was a lot of money for a book back then. I have made several recipes from this book, especially the sponge cakes.

 
REC (t & t): Lemon Angel Roll, from Reader's Digest "Great Recipes for Good Health".... >>>>....

LEMON ANGEL ROLL

Serves 8


For the cake:

Non-stick cooking spray
3/4 C granulated sugar
2/3 C sifted cake flour
6 large egg whites
3/4 tsp vanilla extract
1/4 tsp cream of tartar
2 Tbs confectioners sugar


For the filling:

1/4 C granulated sugar
2 Tbs cornstarch
1 1/4 C evaporated skim milk
3 Tbs lemon juice
1 Tbs grated lemon rind


Preheat oven to 350*F. Lightly coat a 15x10x1 jelly roll pan
with the cooking spray, line the bottom with wax paper, coat
again, and set aside.

Sift 6 Tbs of the granulated sugar with the flour and set aside.

In the large bowl of an electric mixer, beat the egg whites,
vanilla extract and cream of tartar at moderate speed until
foamy, then beat in the remaining granulated sugar, 1 Tbs
at a time. Increase the speed to moderately high and beat
the whites until they hold very soft peaks. Sift about one
fourth of the flour over the egg whites and, with a rubber
spatula, fold in gently but thoroughly; repeat until all the
flour mixture is incorporated.

With the spatula, spread the batter evenly in the pan and
bake for 20 to 25 minutes or until the cake is pale tan and
the top springs back when touched.

With a thin-bladed metal spatula, loosen the cake around the
edges and invert immediately onto a CLEAN dish towel
(or, if you prefer, another sheet of wax paper) that has been
sprinkled with 1 Tbs of the confectioners sugar. Peel off the
wax paper and trim off any crisp edges. Sprinkle the cake
with half the remaining confectioners sugar and, starting at
a narrow end, roll it up in the towel; cool seam side down
for one hour on a wire rack.

Meanwhile, prepare the filling. In a small heavy saucepan,
combine the granulated sugar and cornstarch. Blend in the
milk and lemon juice, set over moderate heat, and cook,
stirring, for three minutes or until thickened and clear.
Remove from the heat and stir in the lemon rind. Cover
and cool to room temperature, whisking occasionally.

To fill the cake, unroll the cooled cake and remove the towel.
Whisk the filling until smooth, then spread it evenly over the
cake, leaving ½-inch margins all around. Reroll the cake,
place it seam side down on an oblong platter, and sift the
remaining confectioners sugar over it. Using a sharp
serrated knife in a gentle sawing motion, cut the roll
slightly on the bias into one-inch slices.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Scott%20in%20Scottsdale/LemonAngelRoll.jpg

 
Diane, I have the 1939 edition....of the Rumford Complete Cookbook

I find it interesting that there is a chapter dedicated to "Recipes for the Sick"

Fun Thread!
Regards,
Barb

 
The Boston Cooking School Cookbook 6th addition 1937 Birds In Aspic is

rather interesting and involved. Also has a recipe for Anchovied Stuffed Potatoes Yuk! This book belonged to my Grandmother and from the condition of it I would say she used it quite a bit.

 
1899 edition of Mrs Beeton's "Book of Household Management.

Bought it for five dollars in the early 70s. And I quote:

"Broiled Fowl (Sudden Death)

Place a large pan of cold water on the fire, go out and catch a young fowl, chop its head off, and let it bleed until the water boils. Draw it, and plunge it in the water, when the feathers and skin will come of all together easily. Split the fowl in half; lay it, inside downwards, on a gridiron over a clear fire, and keep turning it till done, which will be from about fifteen to twenty minutes....."

I swear!

 
Sunset's "New" Kitchen Cabinet Cook Book, copyright 1938, Third Printing 1940

Pre-World War II, spiral-bound paperback, no price apparent, good condition.

SO many "unique" recipes which the publishers claim came from "10 years of recipes published from February 1929 to June 1938! With a real 'home flavor' not to be found elsewhere." These recipes were submitted by SUNSET readers which apparently means prolific use of canned soups, "dried beef" and "gelatine". Recipes that makes me go "Whaaaaaat?":

"Nest Eggs Supper Plate"
"Molded Paradise Pudding"
"Baked Abalone Turnovers"
"Breakfast Dainty"
"Friday Emergency Luncheon"
"Goody-Coons"
"Pilgrim's Return Supper Dish"
"Betsy-Retsies"
"Bean Rarebit"
"Zucchini Weenie" (yup, a hotdog-stuffed zuccini!)
"Chipped Beef Pudding"
"Prunola"
"Kippered Salmon Fluff"
"Date Cream Pie"
"Oyster Cocktail in Green Pepper Cases"
"Heart In Dressing" (main ingredient: veal hearts)

finally my personal favorite:

"Liptaur, an Epicurean Hors d'Oeuvre"
(canned sardines, cream cheese and chopped mint with a vegetable and canned tuna topping. Mmmmm!)

recipes available on request or as my tolerance allows.

 
Pretty general actually. In the back is an herb chart with the herb and how it can be used...

An aromatic seed chart (anise, caraway, cardamon, etc.) again, with how it can be used. The nice thing is, it has an index of seasonings and which pages it can be found on. So if you happen to have an abundance of say, caraway seed, you can see 7 recipes where it is used.

 
Prunola's a casserole. Cooked rice, cooked prunes, milk, egg yolks, sugar and (gulp) peanut butter.

As described, "Serve warm with cream! This is an excellent way of using leftover prunes and rice. The peanut butter should not be omitted as it adds greatly to the flavor."

Believe I'll take a pass on seconds of Prunola, thanks.

 
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