What are
/r/Old_Recipes'
favorite Products & Services?
From 3.5 billion Reddit comments
The most popular Products mentioned in /r/Old_Recipes:
![Utopia Kitchen [12 Pack] Flour Sack Tea Towels, 28" x 28" Ring Spun 100% Cotton Dish Cloths - Machine Washable - for Cleaning & Drying - White](https://m.media-amazon.com/images/I/41tDxhzHEuL._SL500_.jpg)
The most popular Services mentioned in /r/Old_Recipes:
Project Gutenberg
Prezi
WordPress
Ecosia
MediaWiki
Yarn.co
ImgBB
CamScanner
FatSecret
Notion
Open Culture
The most popular Android Apps mentioned in /r/Old_Recipes:
The most popular reviews in /r/Old_Recipes:
This is a WW2 era recipe, which is why it doesn't contain butter or eggs. It was designed to avoid the use of rationed ingredients.
https://en.m.wikipedia.org/wiki/Wacky_cake
In this era the US government and universities had very strong home economics programs, with teams of (mostly women) innovating the running of a home for modern times. They developed all sorts of recipes like this one. I highly recommend books like this one: https://www.amazon.com/Stir-Up-Economics-American-Culture/dp/0812221214/ref=pd_aw_sbs_14_3/131-9684259-6856520?_encoding=UTF8&pd_rd_i=0812221214&pd_rd_r=c448459a-943c-11e9-8620-e795d73e6515&pd_rd_w=PP8u6&pd_rd_wg=kdm92&pf_rd_p=...
If you happen to live near a university - especially a land grant university - the library may contain home economics textbooks from the early 20th century. They are well worth checking out.
Huh, I’d never heard of a spurtle before, so, I had to google and they’re an actual culinary tool. Thanks for the tidbit!
I worked as a chef in a dementia care clinic for six years. Thickener and a food processor are your friends: https://www.amazon.ca/Resource-ThickenUp-Clear-Servings-4-4/dp/B008FN4U14/ref=pd_cp_75_1?pd_rd_w=C7aNq&pf_rd_p=64a84aa4-b549-4445-9bf3-48bdeed5f24a&pf_rd_r=BJ6DN7F4NE73E7DS25BA&pd_rd_r=6c0cb866-99f9-11e9-8f7f-83a000a89c14&pd_rd_wg=...
Honestly, make the same food he enjoys, water it down with some stock, and add thickener. Roast beef and mash with gravy was a favourite of my clients.
If you want some meal suggestions, let me know!
ETA: And another one!
Oh lord no. You’re going about it wrong with high elevation baking. With high elevation baking you generally want to:
- add more liquids (oil, water/milk, eggs, etc)
- cut back in the baking powder/soda
- fill the pans/tins half full instead of 3/4.
I know that website says to raise the heat, and it probably depends on your oven. But I tested it in two different houses @7000’ and above and my cakes always needed 350, but in the lower rack, not middle.
This is the cook/bake book I used. Changes varies depending on what you’re baking: https://www.amazon.com/Pie-Successful-Baking-High-Altitudes/dp/0060522585
I made it through what used to be called Createspace, but I think is now called Kindle Direct Publishing. The website has pre-formatted templates depending on the size book you want to make, and then you can basically self-publish on Amazon. It's fairly easy with a little technical knowledge, but it is a little time-consuming. Here is this book: https://www.amazon.com/dp/109711323X/ref=cm_sw_r_sms_apa_i_3p9bEbTB182EW
Worthmore, a Cincinnati company, still makes a mock turtle soup. Can get it at the local groceries here for $2 a can. My papa loved that stuff, almost as much as real turtle soup. Used to help my uncle check his turtle traps back in the 70s and 80s, snapping turtles are mega creepy and downright dangerous. If you want to flirt with death, go out in the a rural area and mess with someone’s turtle traps—that’ll get you shot if caught.
You can get single burner gas stoves at the asian market and amazon. They take Butane and work really well (including for things like Sukiyaki and fondue), and power outages too.
I used a medium cookie scoop :-)
Saebye Medium Cookie Scoop, 2 Tbsp / 30ml / 1 oz, 1 25/32 inches / 4.5 CM Ball, 18/8 Stainless Steel, Secondary Polishing https://www.amazon.com/dp/B07TWQ5D9H/ref=cm_sw_r_cp_api_glt_fabc_T85A75Y8Q7A2HNKNYA5H?_encoding=UTF8&psc=1
Miriam Spurtle Set :- Bamboo Spurtle sets of 5 Heat Resistance non stick Kitchen Cooking Utensils Set Slotted Spurtle Spatula Sets For Stirring, Mixing, Serving Stirring https://smile.amazon.com/dp/B08SVW88JN/
The cookie press is a tube that you put the dough in, then you add a disc with holes in it before screwing in the ring to hold it I place. When you use the press (mine is similar to a gun shape so you click the handle to dispense the dough) it will dispense a certain amount of dough onto the pan-when it bakes up you will get whatever shape you pressed (tree, snowman, heart, sun, pumpkin, snowflake, flower, ect). They are small cookies. I like to tint the dough and add sugar sprinkles or regular sprinkles sometimes. We usually make them at Christmas but I have made them other times as well. cookie press
I think you got just about every state in the comments haha. (Indiana here, but I will check if you update any of the others.)
I mainly just wanted to plug the CamScanner app for if you wanted to digitize this for yourself, quickly and easily. It's a free app for iPhone and Android, with a paid subscription option. It has a batch mode that allows you to take as many pictures as you want in a row, and it turns the images into a single pdf file, which is what I use for things like this. It also has some useful tools, like cropping that squares up angled page edges, and if your lighting isn't good you can choose certain filters that pop text. I've used it to save recipes for myself and send friends, with the free version you just have to put up with a small watermark in the file (pretty sure there is a watermark...), and some in-app ads that aren't very intrusive. You also get a few free uses of OCR (where it converts the image text into actual text). I have the Android version and while I think it's a great app and very useful, there's no way I'm getting the paid version, which is like $50 for a yearly subscription, so I'm really just plugging the free option. I tried a handful of these types of apps when deciding on which to keep installed and use, and this one was my favorite. This doesn't really help with sharing on reddit though, since you can't upload a pdf file to imgur to share here.
I may be getting wooshed, but:
Honestly it looks like this silicone Bundt pan (which I also have, to recognize). It does a good job of not-sticking, based on the monkey bread I've used it for far
Hey of course! I did strain the dandelions out before adding yeast. You could keep them in during fermentation, but it will affect the flavor (more bitter). I fermented it for two months instead of the 3-4 days because I used a carboy with an airlock similar to this. In step 7, you’ll rack the wine which basically means moving it into another carboy using a tube - this will leave behind the extra sediment. Hope this helps!
I collect (usually single quantity) wood spoons from wherever I can find them -- THESE might get you close to the one in the pic tho!
It's a complex spice mix. You can find recipes online, or just buy it pre-made (although I would look for something cheaper, personally)
That sounds delicious and beautiful! I think I know what you're talking about - have seen the blue rice in pictures.
Is this link available for you? You can definitely buy them online, but I'll ask about the alternatives. https://www.amazon.com/Natural-Bamboo-Leaves-Making-Zongzi/dp/B077M915Z8/ref=sr_1_10?dchild=1&keywords=dried+bamboo+leaves&qid=1605671770&s=grocery&sr=1-10
Wow thank you everybody!! It’s my first time working with piping like this!
My MIL loved the cake.
For those asking here is the book the frosting recipe is in.
The Original Cakebites by Cookies United, Grab-and-Go Bite-Sized Snack, Italian Rainbow, 4 Pack of 3 Cookies https://www.amazon.com/dp/B074HFZ9ZP/ref=cm_sw_r_cp_api_glt_fabc_9R4E9ACAFMQYC5AG2610?_encoding=UTF8&psc=1
If anyone wants to try them
Oh...Ok I'm stupid
https://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA
Here I was imagining you with a piping thing sculpting this amazing shape out of thin air
Well I'll be damned. Amazon really does sell everything! Microwave safe. I never knew microwave cake pans existed.
I just didn't want some poor Redditor to put a normal cake pan in their microwave and have it look like a Pink Floyd laser show.
NGL I'm a dude and most of these seem pretty solid.
I'm the prime cook in our house; sometimes it's tough to come up with new stuff, especially since what is new/exciting is also often a bit complex or time-consuming for weeknight. Thus, old standbys that taste good, have some degree of 'not too unhealthy', and are easy. Light cleanup is a bonus.
BTW, if you're not comfortable cooking u/kingsOTHERjester I'm looking at you :), I strongly recommend either a 'standard' Good Housekeeping or Better Crocker general cookbook - the kind that mom or grandma had. They cover a wide range of recipes in terms of course, ingredients, and difficulty. They also tend to cover a lot of technique discussions, basics about ingredients, etc. and easier than something like Joy of Cooking. This is my go-to. Mine is from 1986 (!). I recommend you buy a used one, any version - on Amazon you can get one for just a few bucks (instead of $30+ for new).
After a while, you'll get the hang of how you can adapt recipes to your taste etc. At that point, start looking at blogs or specialized books and whatever. If you try to start there, it can be overwhelming.
Cooking is mostly practice and understanding how certain techniques are used to create a dish. There are only so many ways that you can cut/slice/make hot/cover/make cold etc. You got this :)
Here's a selection of 19th century cookbooks I've been baking from.
Evidently I've made 21 different recipes from those books. I can help with more modern directions if anything strikes your fancy.
I love the old Betty Crocker Picture Cook Book. My sister and I fought over my Mom's until I found that they reprinted them. You can find them on Amazon. Hands down the best pie, cookie, and cake recipes. I use it religiously!
I found an old 1960s edition in a used book store, but they recently released a reprint. Highly recommended; it's basically a collection of Vincent Price's favorite restaurant recipes (along with actual menus) from around the world. Many of them are long gone, but quite a few remain, like The Ivy in London and Antoine's.
Thanks, I like the tea organizer too. It’s just an Amazon find. mDesign Plastic Kitchen Pantry, Cabinet, Countertop Organizer Storage... https://www.amazon.com/dp/B07KYX7WFJ/ref=cm_sw_r_cp_api_glt_fabc_3YESMVBRST9V8S0DMQ4R
I found this calendar has what holiday it is in different country's also has trivia and other knowledgeable facts . . Go check it out https://play.google.com/store/apps/details?id=developers.artvivid.tearoffcalendarru
Check out their Everything Chocolate cookbook. It's got an amazing chocolate stout bundt cake in it. If you go to its listing on Amazon, the recipe is one of the preview images. I made it with a dark chocolate oatmeal stout, and it was fantastic
Is anyone going to try sending 50¢ to COOKBOOK, Box 510, Maple Plain, Minn. to get 608 quick and delicious "Cooking With Soup" recipes?
(Probably easier to just buy it on amazon.)
If you’re interested in Sichuan cooking, I just came across this cooking book...it’s supposed to be one of the best for Sichuan recipes and it’s much more reasonably priced than a lot of others.
I live in northern NJ, just outside NYC. I think you might be looking for Sabrett pushcart-style onions in sauce.
There are some copycat recipes online, but I haven't tried them.
This is interesting. I’ve been using coffee grounds in the dry mix for years. Never thought to add brewed coffee. I’ll have to try concentrated Toddy coffee instead. Thanks for the inspiration!
With "venison saddle" being the translation error? We have the same cake in Germany - "Rehrückenkuchen". The name is because of the resemblance to a roast saddle of venison. https://www.ecosia.org/images?q=Rehr%C3%BCckenkuchen%20&tt=813cf1dd
Next time don't puncture the bottom of the can before going into the warm water. Instead, run a thin knife around the edge then partially submerge (just the bottom and sides) the mold in hot water for a few seconds. Back in the dark ages... lol. We had a can opener that would cut a triangular hole in a can, safely. church key can opener That could be used to break the vacuum in the can, but it shouldn't really be necessary -- after all there are all kinds of fancy jello molds that you wouldn't want to puncture.
I clicked your Amazon link, and this is what Amazon suggested I buy (listed below the book entry): https://www.amazon.com/dp/B076VW45J6/ref=cm_sw_r_cp_awdb_imm_Y08S75ENP7K0MACHGWKJ?_encoding=UTF8&psc=1
Food grade parrafin for candy and chocolate-making...
If you have Sams club this scale is cheaper. https://www.amazon.com/dp/B01FGRKA74/ref=twister_B07CQ46NKX?_encoding=UTF8&psc=1
It’s my favorite so far.
Buy a whole set for your whacking pleasure!
Wooden Spurtles Set, 5 Piece Spurtle Kitchen Utensils, Acacia Wood Spurtles Kitchen Tools Set,Wooden Spoons for Cooking Slotted Spurtle,Wooden Utensils for Non Stick Cookware (5) https://smile.amazon.com/dp/B08NJFHR5J/ref=cm_sw_r_cp_api_glt_fabc_XYDZ6K7JF8BBCP9JQE6Z
Well, it has great flavour, but I found that the two batters had rather different textures. this made it hard to slice and it crumbled. Unfortunately my family got to the loaf before me and so I only have a picture of it half-eaten. Any suggestions on how to solve the problem with different textures?
https://www.amazon.com/dp/B07KYX7WFJ/ref=cm\_sw\_r\_cp\_api\_glt\_fabc\_3YESMVBRST9V8S0DMQ4R
If you're a fan of the "recipes from home cooks" approach, you may like Mark Bittman's <em>The Best Recipes in the World</em> which is available on Amazon for $31. Pretty much the same concept but an enormous volume that covers many of the world's major cuisines and a few more regional ones.
You can find articles as well, but some tablets from Mesopotamia with recipes have survived.
https://www.amazon.com/Oldest-Cuisine-World-Cooking-Mesopotamia/dp/0226067351
Yep! There's a gadget that quickly quarters grapes. A godsend for toddler parents. I had one when my kids were small. https://www.amazon.com/OXO-Tot-Grape-Cutter-Navy/dp/B08SZBXL45/ref=mp_s_a_1_3?crid=2QYRFRZW5DZ7S&keywords=grape+cutter&qid=1671516776&sprefix=grape+cutter%2Caps%2C158&sr=8-3
My FIL gave me some of his MIL's cookbooks after she died a few years ago. The printed ones are from 1908 and 1909. A couple of them are tablets that she wrote recipes in herself. There are quite a few newspaper clippings tucked inside the books, some are just the recipes, some are whole pages. The two I have framed are 1918 and 1931, so I imagine they're all from that time frame.
Oh, and I have The First American Cookbook (1796), but it's a reprint I got a couple years ago when my daughter and I were studying US history, not the actual 1796 version.
Is this it? The syrup recipe is on the front of the bottle
https://www.amazon.com/Crescent-Mapleine-Imitation-Flavoring-Bottle/dp/B0081M1XOG
There is a recipe for Fast Nacht Kuchen in this book, page 206. Recipes from Pennsylvania Germans, early 1900s - a treasure.
My mom had this Betty Crocker cook book. Amazon says 1966. That sounds about right, as she married in ‘59. I don’t recall this edition having mixes or prepared canned/jar foods in the ingredients lists. My mom a,ways told us the later editions did. e.g. cake recipes began with a box of cake mix.
Some of our favorite recipes from that cookbook:
- Baking powder biscuits
- Bonnie Butter Cake
- Cherry Carnival Dessert
I totally agree with you.
I bought a book by Youtubers Sortedfood channel. Their first book. Cost me 40 bucks Oz.
The VERY SAME book ~~was~~ is being sold on Amazon for over 500 Aus dollar.. what?
Here's an Amazon link showing jars of dried beef. If you do use dried beef, it's very salty and you can rinse it first.
Link:
Here's a link to an SOS recipe which is old-fashioned and cheap to make. SOS can also be made using ground (minced) beef and many military remember SOS fondly :-)
I hope posting the links did not break any list rules. I'm new here and learning. Thanks!
If you are interested in recipes and stories from someone who grew up on the sea islands, look into Sallie Ann Robinson. https://www.amazon.com/-/es/Sallie-Ann-Robinson/dp/0807854565/ref=sr_1_1?__mk_es_US=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=2MC3UVRJTNCSZ&keywords=sallie+gullah+cooking&qid=1658798465&sprefix=sallie+gullah+cooking%2Caps%2C2046&sr=8-1
Ms. Robinson was also one of the children depicted in Pat Conroy's The Water is Wide.
Well, in my family people use these https://www.amazon.ca/GlowTM-Conair-Thermal-Paraffin-Moisturizing/dp/B09DRYYL45
I use meditation and imagine pouring the pain out of my hands to somewhere it will bother me less like my "sit-upon".
Love that one. I also have Food to Die For but it's from Virginia so the food is a little different than the food I'm used to from funerals.
They want you to used one of these - https://www.amazon.com/HIC-Serrator-Chopping-Vegetable-7-25-Inches/dp/B000THCXZO/
Just peel and sllice thin then in half (like a half moon shape)
My father drinks these without the sugar. He has since the '70's.
Easy to make. Fill large rocks glass with ice. Pour vodka until almost full. Whisper Rose's lime juice on top. Skewer 4 large olives on toothpick and use to stir vodka and lime. Plop skewer in glass. Put in freezer until Dad gets home, he will do the rest. Repeat until Dad is done.
He's 79 and he still drinks these.
Ok, so I found the book on Amazon but it's no longer in publication.
Something I found odd was they list a sample recipe in the description for white chocolate macadamia nut cookies. I took a unique entry from in and plugged it into Google ( "brown sugar on medium speed until very fluffy and well" ). It spit out 3 sites, one being Amazon & the other 2 recipe sites. Both recipes were from one individual. They both said "Recipe adapted from The Joy of Cooking.".
You might see if that cookie book was possibly a rebrand/package of other recipes from that book. I've seen it done way too much lately!
Hope this helps!
Awesome! Glad I could introduce you. My favourite compilation by her is Ruby Ann's Down Home Trailer-Park Cookbook. If you do a trial run with ScribD, you can read the book online---for free. https://www.amazon.com/Ruby-Anns-Down-Trailer-Cookbook/dp/0806523492
"Trash food", aye? How beatnik of you, lol. Sometimes you can unlock the "Hope diamond" when you put certain prepackaged and/or canned foods together. Like you said, it's about the combo.
That dip sounds great and like something I would have scarfed down in the 80's/early 90's. I will have to give it a spin. I've got the perfect time to eat it. I just recently rented a Kurt Cobain documentary. Foods like your recipe just seem right when watching this kind of content...this or Chinese takeout 👌.
I have a recipe similar to that but it calls for corn tortillas and Rotel canned salsa along with everything else you mentioned. If I'm not mistaken, it's called Taco lasagna(?) and easily found on YTube.
Btw, I watched Strawberry Shortcut. I need to try it! For some reason I think this will be legit good.
I have one of those!
My absolute favorite is my SwingAway can opener. Bought it new 48 years ago. https://www.amazon.com/Swing-Way-609WH-Magnetic-Opener/dp/B000NA47YM/ref=mp_s_a_1_12?keywords=Swing-A-Way&qid=1655243831&sr=8-12
Forgot to mention, invert sugar is available on Amazon. https://www.amazon.com/Fermentaholics-Liquid-Invert-Sugar-Syrup/dp/B082J77GCT/ref=mp_s_a_1_3?crid=A1IMZDBB3TVD&keywords=invert+sugar&qid=1654019607&sprefix=invert+sugar%2Caps%2C467&sr=8-3
Helen Corbitt was… from New York. The free kindle sample of this book is fascinating (though it doesn’t include the Meat Concern) https://smile.amazon.co.uk/Helen-Corbitts-Kitchens-Evelyn-Oppenheimer-ebook/dp/B00AG4J5MO/
>With little more than soufflés and sass, Helen Corbitt became a food legend. This brash transplanted Yankee firebrand waged her own revolution on the naive palates of hungry Texans. She once claimed to have brought elegance to the Lone Star State, an imagined slur that caused the Texas food writers to rise up in wrath. “I couldn’t believe the food they were eating,” she said about her early days in Texas.
congratulations i'm super happy for you! veganizing baked recipes with eggs is the single biggest struggle of my cooking existence. this recipe, for example, doesn't hurt from taking out the eggs, but i've also suffered lots of stodgy, gummy, dense and otherwise unpleasant bakes from omitting them. aquafaba and flaxseed eggs are a couple of the more popular substitutions but IME they are just as hit or miss as leaving eggs out entirely. for just starting, out I recommend using actual vegan recipes instead of trying to substitute stuff in a non-vegan recipe.
Tbh, I don't bake much desserts either. I usually stick to bread cuz it's way easier lol. I know you asked for regular cake, but I really like these cupcakes and you could probably just leave out the saffron and the buttercream for a plain vanilla cupcake.
For blueberry muffins I have tried this one, which worked quite well.
These dudes? https://www.amazon.ca/Candy-Rolls-Rockets-90-700g/dp/B00O94OADQ
They were my favourite part of Halloween growing up.
When I was 20, and realized that I could just purchase a 2-lb bag of them the day after Halloween… oh wow. That was a good day.
Y'all should try the bacon grease you can buy in the store. You can also buy it from Amazon.
Bacon Up Bacon Grease Rendered Bacon Fat for Frying, Cooking, Baking, 14 ounces https://www.amazon.com/dp/B07RDYQSGP/ref=cm_sw_r_apan_glt_i_M1B5QK3YFWKV57B8VFB6
Best way to get bacon grease for these is to use the low sodium & NOT smoked! Cook it in a pot with the lid on low - low medium. Your not trying to fry the bacon. If you fry it you'll get an off flavor.
I used a pizzelle iron, which is similar, but has a more waffle-like pattern and looks like it's deeper than the Krumkake iron. https://smile.amazon.com/Pizzelle-Polished-Electric-Cookies-Included/dp/B000I1QJ3S/ref=sr_1_3?crid=JNI4IMASA3QV&keywords=cucinapro+pizzelle&qid=1645315214&sprefix=cucina+pro%2Caps%2C69&sr=8-3
Not the OP, but krumkake is made with a special type of flat griddle. My family usually doesn't fill them, we keep them hollow and crunchy. https://www.amazon.com/Nordic-Ware-Norwegian-Krumkake-Iron/dp/B00004RFPK
Amazon is amazing when you are looking for a hard to find food. I don't use cake mix, so I don't know if $5. per box is a good price.
I'm gonna have to talk with the wife, but that might be worth every penny of [125](https://smile.amazon.com/Smash-Mouth-Recipes-Road-Cookbook/dp/0983062277#:~:text=%22Recipes%20From%20The%20Road%22%20is,and%20Michael%20Symon%20(Iron%20Chef%2C?sa-no-redirect=1)
Is this the kind of thing you are looking for?
https://www.mercari.com/us/item/m93043205730/
Aunt Bee's was reissued, and some of the Amazon reviews are interesting:
This reminded me so much of <em>The Mary Frances Cook Book -or- Adventures Among the Kitchen People</em> that I had to check it wasn't the same author! (It's not.)
Have you seen this one? It predates by just 5 years. The illustrations are adorable. And similarly, it's quite a product of a different time and for a different audience, but it's interesting to time-travel a bit with these types of books (as long as I can set it aside and be back in 2019, that is.)
> Book of Household Management You can read/download it from here (epub, kindle formats) >> https://www.gutenberg.org/ebooks/10136
Or go here for a pdf version of the book at the internet archive >> https://archive.org/details/bookhouseholdma01goog
Oh I have this one and it's great! I also love this one, which is quite similar but includes cheesemaking and preserving meats (ignore the price, that's the weird amazon bot race price, I think on other sites it runs about $50) https://www.amazon.com/Stillroom-Cookery-Preserving-Naturally-Measures/dp/0914440136
Evil empire link:
Good Earth Teas Organic Sweet and Spicy Caffeine Free Herbal 18 Tea Bags, 4 Count https://www.amazon.com/dp/B00NE4AR2A/ref=cm_sw_r_apan_glt_i_NS8P9ZBZ9YV25PD7E4Y1?_encoding=UTF8&psc=1
Comes in black and herbal
Looks delicious, I’m adding the ingredients to my shopping list to try it this week. I even just bought the seasoning on Amazon 😂🤷🏻♀️. For those asking about the seasoning, it’s available on Amazon Johnny's Salad & Pasta Elegance 5.5 Oz (156g) https://www.amazon.com/dp/B00BQXBP36/ref=cm_sw_r_cp_api_glt_i_NSAGWGDP57CMSYTCKQKG
You need this book in your life Rhubarbia (English Kitchen) by Mary Prior (2009-10-05) https://www.amazon.co.uk/dp/B01FELAZ40/ref=cm_sw_r_cp_api_glt_fabc_W9NGZ6R6WCT5TKAP1X3M
(With gratitude to Nigella Lawson for recommending it in one of her books)
If you like that check this out 200 Years of Charleston Cooking It was originally published in the 30s and we have a copy that belonged to my husbands grandmother. Its such a crazy story too because I randomly grabbed it because I like old cookbooks at the goodwill outlet. I open it up and was like wait that name sounds familiar!
I just looked for it-- looks great! I noticed you didn't have a cover. My mom has a couple pieces of cloth that we use to cover the lefse when it's fresh. I think it keeps it from drying out.
I just finished my last 2 pieces today! Butter and brown sugar is my jam.
My mom loves Chicken à la King, and when I was a kid we always had a couple cans of Swanson's version on hand. Mom would serve it over toast if she wasn't up for dinner. This is pretty similar, although I think I'd prefer it with canned chicken over canned tuna.
Tartaric acid is a crystalline solid carboxollic acid, and is shelf stable.
Tartaric Acid (1lb) https://www.amazon.ca/dp/B074DBG364/ref=cm_sw_r_apan_glt_i_Z4V3G61J136QWVW0CNFT
These are chemically different things.
I found the book tape on Amazon and there are pretty clear instructions, including a sample drawing, on the back of the box. The instructions show how to cut the tape a little longer and then snip it so you can fold it over to the inside. It was way easier than I thought it was going to be. I put two strips on the back and front, one inside and one outside. The insides of my cover were falling apart too so I wanted to add some extra seal there as well.
You're welcome. "As Always, Julia: The Letters of Julia Child & Avis DeVoto" is the correspondence between her and an American woman writer/editor and foodie. It's really charming and a great window into her life if you don't want to read a blow-by-blow biography or a nice accent to it. They talk a lot about the foods available here at the time as Avis was testing some of her recipes.
https://www.amazon.com/dp/B004BXA3BI/ref=cm_sw_r_apan_glt_E8R43EY4ZK42ZD9V1CDB
I have the more recent one and it is a terriffic resource. Highly recommend.
Martha Stewart's Hors d'Oeuvres Handbook https://www.amazon.com/dp/0609603108/ref=cm_sw_r_cp_apan_glt_fabc_P5ZEDM73R5AEH9MS4DEN?_encoding=UTF8&psc=1
But you can buy the featured one, used, pretty cheap.
I think it could be adventures in San Francisco sourdough cooking & baking by Charles d Wilford based on the Amazon listing and comments about the contents
Adventures in San Francisco Sourdough Cooking & Baking https://www.amazon.com/dp/0912936002/ref=cm_sw_r_cp_api_glt_fabc_7JRVYZC5FBQKEEVX1TDR
I live in DC and I have to order it. My daughter lives in NYC and can't find it near her either. I once got it from Etsy but it was in a sealed plastic bag and very difficult to remove. Amazon sells it in a container. This one from Amazon is also pricey.https://smile.amazon.com/Proper-Foods-Non-Hydrogenated-Cooking-Baking/dp/B00N09XSRK/ref=sr_1_2?keywords=leaf+lard&qid=1637979887&sr=8-2
I know I got that same brand from some other retailer and it was cheaper but I can't remember where and now I buy it from Amazon. Just be sure to get the LEAF lard, not regular lard. I rationalize the price by figuring that I use about 8 tablespoons in a pie crust of half butter and half lard. So I can get 4 and a half pies out of the pound of leaf lard.
Leaf lard used to be used all the time and was replaced by Crisco only because of Crisco's superior marketing. I started making pies with my mom when I was about 12 and we only used Crisco when making pies. I like those crusts a lot, but they are soft. I don't like the results of half butter and half Crisco. Maybe it's because Crisco is vegetable and both butter and lard are animal products. One good thing about leaf lard is that you can use it straight from the freezer. I have read that it keeps for at least a year in the freezer.
Here is a summery of the food mentioned in the book.
1984 - George Orwell - Symbols by Angel Chu on Prezi https://prezi.com › 1984-george-orwell-symbols Jan 13, 2015 - Crimestop. Regulation lunch: pinkish-grey stew, hunk of black bread, cube of cheese, milkless Victory coffee, saccharine tablet. Saccharine - artificial sweetner with no food energy. Watery coffee. Chocolate dull and crumbly, tasts like the "smoke of a rubbish fire" (127) Boiled cabbage.
We will be having something chocolate for dessert and replacing the Victory gin with our usual wine. No pinkish grey stew, but I think maybe cabbage rolls.
Lime jello in a can of pineapple, and it turned out pretty good!
Definitely use the 3oz (small) box of jello. The 6oz box had a lot leftover.
Warming the outside of the can didn’t work well for me. What did work well was taking the can opener to the bottom, releasing the seal and it came out quick.
It lasted good, much like the Dole packaged ones. I’ve made these as well, making the jello as normal, then mixing the fruit in halfway through setting. Same technique for making Grandma’s jello salad.
An Ive cream maker. She uses one that you pack with ice and rock salt and has an electric motor. I’ve made a half batch with my kitchen aid icecream attachment and it works fine.
Hamilton Beach 68330N Automatic Ice Cream Maker, 4 Quart, White https://www.amazon.com/dp/B0009A0N4E/ref=cm_sw_r_cp_api_glt_fabc_37Y4KSQG1TTBJPYQ2P4G?_encoding=UTF8&psc=1
Egg beaters is a brand of carton eggs. Or just use 8 pasteurized eggs.
I store it in a jar in my pantry since the ingredients are shelf stable. Its is a spread and I use one of these to spread it. Also I call it "Baker's Magic" I used to have everything stick and now I never had anything stick. I don't recommend using it with cookies though. It makes them oily.
OXO makes one, but they're called plunger measuring cups if you are looking for them.
You could also purchase it from Nordic Ware directly I think. They're a Minnesotan company!
Good god, buy it on Amazon for literally half the price and free shipping.
AANNDD the last one. It's strawberry rhubarb, but maybe it could be used in a jam tart?
Strawberry Rhubarb Jam: https://recipekeeperonline.com/recipe/Q5URWYljwECnspyooK--5Q
Here's the cookbook on Amazon: https://www.amazon.com/Amish-Friends-Cookbook-Author-Brunstetter/dp/B001TKBJS2/ref=sr_1_1?crid=1PTCQW7DCJPCI&dchild=1&keywords=amish+friends+cookbook&qid=1610911517&sprefix=amish+friend%2Caps%2C226&sr=8-1
Except for the lack of photos, it's really good. I've made several desserts from it and they've all been crowd-pleasers. It even has directions to make bird food and home remedies. There's a volume 2 out, too.
My favorite! He also did the illustrations for Charlotte's Web, Stuart Little and lots of Little Golden Books.
He really did his homework before working on the LH books. Looking at the fantastic real life photos of the family and their possessions in this book, his artwork is so accurate! However he drew them, that's exactly how everything really looked.
I can’t say for sure which one it was since it’s my sisters, but I think it was this one , and it worked great! Not cheap metal and she’s had it for years.
No, I was using the salted butter calculation to help me estimate how much salt to add to cookies made with unsalted butter. If all you have is unsalted butter, I would add 1/4 tsp of salt for this ratio.
I love answering questions about cooking so don't worry about it. This recipe is basically what's called a 123 cookie. The ratio is 1 part sugar, 2 parts butter, 3 parts flour. You can scale this ratio up or down and add a variety of ingredients. You could make about 1 dozen cookies by using the same technique but changing the ingreidents to 1 oz butter, 2 oz butter (1/4 stick) creamed together then add 3 oz flour (which is 2/3 cups) and a pinch of salt. Alternatively you could scale up to make 6 dozen cookies, 12 dozen cookies etc.
Another cool thing about this ratio is you can take away an ingredient and have something completely different. If you leave out the sugar then you have the perfect ratio for Beurre manié which is a roux for thickening soup. Take away the flour and leave the sugar and butter and you have icing.
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
If you're a fan of the "recipes from home cooks" approach, you may like Mark Bittman's <em>The Best Recipes in the World</em> which is available on Amazon for $31. Pretty much the same concept but an enormous volume that covers much of the world.
I found mace on Amazon!
Also if you are interested in using mace, they sell it on amazon.