Based on a little saying at the beginning of the chapter containing pie recipes in a 1923 cookbook, my sense is that even a hundred years ago, pumpkin pie was considered a comfort food and a bit old-fashioned.
Winter squash are an ubiquitous fall vegetable, so I was pleased when a found a hundred-year-old recipe for Squash Pudding. This custard-like pudding is slightly sweet, and has a hint of cinnamon. It reminds me a little of the filling in a pumpkin pie – though the Squash Pudding is not as sweet or spicy as the typical pie filling. I’m not sure whether Squash Pudding is supposed to be a vegetable side dish or a dessert. The original recipe says that it should be served warm, but it is tasty either warm or cold.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
2 1/2 cups steamed and strained winter squash (pureed winter squash)
1/2 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
2 1/4 cups milk
Preheat oven to 350° F. Combine all ingredients in a mixing bowl; beat until smooth. Pour into an 8″ X 8″ or similar sized casserole dish. Put in oven and bake until a knife inserted in the center comes out clean (about 1 1/2 to 2 hours). Cool slightly before serving. May also be served cold.
Hundred-year-old cookbooks often included hints and tips. Here’s one for storing lemons:
It may work to store lemons under a drinking glass, but I wondered if a plastic bag might be more convenient and work just as well – then I realized that plastic bags didn’t exist in 1923. According to Dienamics, plastic bags were first used in 1957 when they were used to package rolls.
Most of the time when I make recipes for this blog, I select recipes that sound good to me. I don’t generally go for the ones that are very dated and seem strange – but occasionally I’ve intrigued enough by an old recipe that just doesn’t sound like I’d like it, to give it a try. Today is one of those days. I came across a recipe for Pear and Pecan Salad that called for putting chopped pecans on top of canned pear halves (good so far), but then the recipe called for topping it with mayonnaise –and it lost me. But . . . The recipe sounded very easy to make, and I had all the ingredients in my kitchen, so I decided to proceed.
The verdict: I was pleasantly surprised by this recipe. The sweetness of the pears, the crunchiness of the nuts, and the creaminess of the mayonnaise worked well together to create a nice taste sensation.
Here’s the original recipe:
When I made this recipe I went with the main topping alternative – mayonnaise, and did not try the other options. I also thought that 3 heaping teaspoons (a heaping tablespoon!) of mayonnaise on top of each pear half seemed like a lot, so I reduced the amount to 2 teaspoons per pear half.
And, here’s the recipe updated for modern cooks:
2 halves of canned pears
2 tablespoons pecans, finely chopped
4 teaspoons mayonnaise
lettuce
Arrange lettuce leaves on two salad plates. Place a pear half on top of the lettuce on each plate. Sprinkle with the chopped pecans, then top each pear half with about 2 teaspoons of mayonnaise.
I’m a bit foggy on how steaks and pork chops were broiled a hundred years ago, but the price of a Dundee Broiler is right. At just $3.50, I want one.
My first reaction when I saw a recipe in a hundred-year-old cookbook for Macaroni and White Sauce, was Mac and Cheese – yes. Mac and White Sauce. . . hmm, that’s different. But, I decided to give Macaroni and White Sauce a try. I was pleasantly surprised by the delicate taste of Macaroni and White Sauce. It’s similar to Mac and Cheese and has a creamy milkiness but without a cheesy taste.
Here’s the original recipe:
A hundred years ago macaroni came in long pieces that were broken into pieces. I just used the modern small pieces of macaroni when I made the recipe. I think that the tablespoon of salt was supposed to be added to the water that the macaroni was boiled in – however, that seems like a lot to me, so I put 1 teaspoon salt in the water.
Here’s the recipe updated for modern cooks:
1/2 cup macaroni
2 cups water
1 teaspoon salt + 1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Put water and 1 teaspoon salt into a large saucepan, and bring to a boil using high heat. Add macaroni, and reduce heat so that the water gently simmers. Cook the macaroni until al dente, then drain and rinse with cold water.
In the meantime, in another pan, using medium heat, melt butter, then stir in the flour and 1/2 teaspoon salt. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce begins to thicken. Stir in the macaroni and gently simmer for 5 – 10 minutes while stirring occasionally, or until excess liquid has been absorbed by macaroni. Remove from heat and put in serving dish.
It can be tricky to make a good salad. Here is a proverb that was in a hundred-year-old cookbook about how to make the perfect salad:
