Nutmeg Fudge Recipe

I love fudge, and when I saw a recipe for Nutmeg Fudge in a hundred-year-old magazine I just had to try to try it.

The verdict—The fudge was wonderfully smooth and creamy. I noticed unexpected nutmeg undertones when taking the first nibble, but then the warm, spicy hint of nutmeg balanced nicely with the sugar to create a fudge that was less sweet than many fudges.

Nutmeg Fudge

Servings: approximately 25 pieces
Time: 1 hr. 15 mins.
Difficulty: moderate
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2 cups light-brown sugar

1/2 cup milk

1/4 cup whipping cream

1 ounce unsweetened chocolate, melted

1 1/2 tablespoons butter

1/8 teaspoon salt

1/4 teaspoonful nutmeg

Combine brown sugar, milk, cream, and melted chocolate in a heavy saucepan. Using medium heat, heat until the mixture just begins to boil. Reduce heat to low and continue cooking without stirring until the mixture reaches the soft ball stage (235° F.). Remove from heat; then stir in butter, salt, and nutmeg.

Cool until lukewarm; then stir vigorously until the mixture becomes creamy and begins to thicken. Pour into a small buttered pan (6” X 6”). When firm cut into squares.

Adapted from recipe in Good Housekeeping (December, 1915)

Here’s the original recipe:

Source: Good Housekeeping (December, 1915) — Source: *Good Housekeeping* (December, 1915)

1915 Sun-Maid Raisin Ad

Source: Ladies Home Journal (November, 1915)

Raisins were used in many holiday recipes a hundred years ago. They were popular because “modern” technology enabled them to be produced inexpensively. And, once produced, they were easy to transport to even the most remote locales.

People had more raisin choices back then: seeded (seeds extracted), seedless (made from seedless grapes), and cluster (on stems, not seeded). Why would anyone would want the cluster variety? Did people remove the seeds and stem them after they purchased the package? It must have been a real pain to get them into a form where they could actually be used.

Hickory Nut Macaroons Recipe

The older I get, the more I enjoy foraged foods. They bring back powerful memories of foods my ancestors loved. Last September my husband and I were thrilled to find a hickory nut tree in a fence row. We gathered and hulled the fallen nuts, then brought them home and spread them out on newspapers to dry.

Last week-end we cracked the hickory nuts and then used nut picks to remove the tiny nut meats. The process was incredibly tedious—and the pile of shelled hickory nuts grew with agonizing slowness.

I knew that I had to find the perfect recipe to use the precious nuts. When I saw a recipe for Hickory Nut Macaroons in the Lycoming Valley Cook Book, I just had to try it. The cookbook is a 1907 church cookbook compiled by the Ladies of the Trout Run M.E. Church, Trout Run, Pa.

Here’s my updated version of the recipe.

Hickory Nut Macaroons

Servings: approximately 36 pieces
Time: 45 min.
Difficulty: moderate
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3 egg whites

1 cup sugar

2 tablespoons flour

1 cup hickory nut pieces

Preheat oven to 350° F. Put the egg whites into a mixing bowl and beat with an electric beater until stiff peaks form. Slowly add sugar, one tablespoon at a time, while continuing to beat. Add flour, and beat just enough to blend it into the mixture. Then gently fold the hickory nuts into the egg white mixture. Drop by rounded teaspoons two inches apart on greased baking sheets. Bake for 12-14 minutes or until the macaroons are just starting to turn light brown.

Makes approximately 36 macaroons.

The verdict—The macaroons were incredible. They were light and airy with a chewy texture on the inside and crispy on the outside, and the complex buttery taste of the hickory nuts took me back to long-forgotten flavor sensations from my childhood.

Here’s the original recipe. Would you interpret it the same way that I did?

Source: Lycoming Valley Cook Book, Compiled by the Ladies of the Trout Run M.E. Church (1907) — Source: Lycoming Valley Cook Book, Compiled by the Ladies of the Trout Run, Pa. M.E. Church (1907)

Basting

Turkey 1 — Source: Ladies Home Journal (November, 1915)

Happy Thanksgiving!

Here’s a fun poem that was in a 1915 magazine.

Basting

Grandma bastes her turkey
With gravy in a pan.
I watch her when she does it,
And help her when I can.
But why she calls it basting
Is somewhat hard to guess;
For mother bastes with needles
When she makes me a dress.

Author: Helen M. Richardson
Source: Farm Journal (December, 1915)

Source: The Dressmaker (1911)

Old-fashioned Sweet Potato Pone

Sweet potatoes are part of my family’s Thanksgiving traditions, but frankly I’m tired of candied sweet potatoes and sweet potatoes with marshmallow topping, so I dug through hundred-year-old recipe books looking for something “new.”

I found Sweet Potato Pone, and just had to give it a try.

The pone looked plainer than many sweet potato dishes; but it was lovely, with a sweet, ginger flavor and citrus undertones. It had an almost pudding-like quality.

Sweet Potato Pone

Servings: 6 - 8
Time: 1 hr. 15 mins.
Difficulty: easy
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1 orange

1 cup (2 sticks) butter, softened

1 cup sugar

4 cups hot mashed sweet potato (6-7 medium sweet potatoes)

1 cup milk, heated until hot

2 tablespoons ground ginger

1/4 teaspoon salt

Wash the orange. Using a grater, grate the orange rind. Set the grated rind aside. Cut the orange in half and squeeze the juice; set the juice aside.

Preheat oven to 350° F. Combine the butter and sugar in a mixing bowl. Beat until creamy, and then add the remaining ingredients and beat until the mixture is smooth. Put into a casserole dish, and place in the oven. Bake for 1 hour.

Adapted from Lowney’s Cook Book (1912)

I’m not sure why this recipe is called a pone. According to the dictionary pone is a type of cornbread, but this recipe doesn’t call for any cornmeal.

Here’s a picture of the original recipe. Would you have interpreted the recipe the same way I did?

How Well Do You Treat Your Stomach?

Picture Source: Ladies Home Journal (April, 1914)

As we approach the holiday season, we sometimes forget to treat our stomachs kindly. Here are four hundred-year-old questions that I need to remember to regularly ask myself:

Have I eaten too much? Most digestive troubles are brought about by a systematic habit of overeating.
Do I eat hurriedly? Don’t eat with your eyes of the clock. Chew your food thoroughly and eat slowly. Lay aside the worries of business and pressure of social engagements at meal time. Take time, and plenty of it.
Do I take proper exercise? Physical activity increases the digestive powers and stimulates all the organs of the body, while sedentary habits favor a slow digestion and a sluggish condition of the system.
Do I eat improper food? Eat only food that agrees with you. If you find a certain food always produces ill results, let it alone. Why suffer innumerable torments for a fleeting pleasure of tasting something good?

National Food Magazine (February, 1914)

Old-fashioned Apple Raisin Stuffing

Thanksgiving is rapidly approaching and I’m trying out old recipes to see which ones I want to serve on the big day. The stuffing I usually make contains celery, onions, and sage, and seems a bit boring, so I pulled out an old recipe for Apple Raisin Stuffing.

Apple Raisin Stuffing is wonderfully different from my old standby. It has a lovely, sweet cinnamon taste that reminds me of warm cinnamon bread. This recipe is a keeper. My children never have been fans of stuffing—but I actually think they might like this rendition, and plan to serve it over the holidays.

For my practice run, I divided the recipe in half and stuffed a chicken. I think that the full recipe would make about the right amount to stuff a small turkey.

Apple Raisin Stuffing

Servings: 4 - 5
Time: prep time: 10 minutes; cooking time: varies
Difficulty: easy
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Apple Raisin Stuffing

1 large apple, pared and diced (about 1 cup diced apple)

1 cup raisins

10 cups bread cubes

1 teaspoon cinnamon

1/8 teaspoon nutmeg

2 teaspoons salt

1/2 cup sugar

1 cup water

Combine diced apples, raisins, and bread cubes in a large bowl. In a separate bowl stir together the cinnamon, nutmeg, salt, sugar, and water; then pour over the bread mixture. Stir gently to combine. If too dry, add additional water. Use stuffing with poultry or pork.

When I wrote this post, I was uncertain whether to call this dish stuffing. . . or dressing. . . or filling. My family often calls it filling—but I think that might be a regional term.