Month: September 2018

Hundred-year-old Directions for Cooking Macaroni

Source: Wikipedia

What did macaroni look like in 1918? I’m a bit foggy about what macaroni looked like a hundred years ago, but I found directions for preparing it in a century-old magazine that provides a few clues.

To cook macaroni successfully is not difficult. Break into short lengths. If it comes from a sealed package, it does not need washing; if it is “loose,” it should be rinsed in cold water. Drop into boiling salted water, adding a level tablespoonful of salt to a quart. Stir to prevent sticking, but be careful not to break the pieces. If the dish is greased before the hot water and macaroni are put in, it will not stick so readily. Cook until tender, then toss the macaroni into a colander and let cold water run through it. This process is called blanching, and is to prevent it from sticking together.

American Cookery (August – September, 1918)

Old-fashioned Cabbage and Beet Salad

 

Sometimes salads can seem a bit boring, so I was delighted to find a hundred-year-old recipe for Cabbage and Beet Salad. This salad makes a lovely presentation that is just a tad dramatic. And, a subtle homemade French dressing adds just the right amount of flavor to the salad.

Here’s the photo and recipe for Cabbage and Beet Salad in the hundred-year-old magazine:

Source: American Cookery (August – September, 1918)

And, here is the recipe updated for modern cooks:

Cabbage and Beet Salad

  • Servings: 5-7
  • Difficulty: moderate
  • Print

1 small cabbage, shredded (about 5 cups shredded cabbage)

2 medium beets, cooked and diced into 1/2 inch cubes (about 1 cup diced, cooked beets)

French Dressing

6 tablespoons olive oil

4 tablespoons vinegar

1/2 teaspoon salt

1/2 teaspoon mustard

1/2 teaspoon paprika

2 teaspoons onion, finely minced

Put shredded cabbage in a bowl; gently stir in 2/3 of the French dressing. Put in refrigerator, and chill for at least 2 hours.

Put diced beets in another bowl; gently stir in 1/3 of the French dressing.  Put in refrigerator, and chill for at least 2 hours.

To serve:  Drain any excess dressing from the shredded cabbage, then arrange the cabbage in a ring with a hole in the center. (I pressed the cabbage into a circular mold, covered with the serving plate, and then quickly flipped and removed mold – but a mold is not necessary.)

Drain any excess liquid from the beets. Place beets in the center of the ring. Serve immediately.

To make French Dressing:  Put olive oil, vinegar, salt, mustard, and paprika in a small bowl; stir to combine. Stir in minced onion.