It just isn’t Thanksgiving without Cranberry Sauce. Some years I make the whole berry sauce recipe printed on the bags of fresh cranberries; other years I grit my teeth and buy a can of jellied canned sauce. But, I have vague food memories a wonderful smooth homemade Cranberry Sauce that was served at Thanksgiving gatherings when I was a small child.
So, I was thrilled to find a classic smooth Cranberry Sauce recipe in a hundred-year-old magazine. The Cranberry Sauce contained tiny bits of cranberries, and was a delightful blend of sweet and sour.
Wash cranberries, then place cranberries and water put in a saucepan. Bring to a boil on medium high heat. Stir in the baking soda, then reduce heat and simmer until the berries have softened and burst (5-7 minutes). Skim any froth that rises to the top while cooking. Remove from heat, and press through a sieve. (I used a Foley mill.) Place the pulp in a clean pan and stir in the sugar. (The berry skins should be discarded.) Cook until the mixture begins to boil while stirring constantly. Remove from heat, and put the cranberry sauce in the serving dish. Cool in refrigerator at least 3 hours before serving. Once the sauce is cooled, it should be covered to prevent a thick “skin” from forming on the top.
(Cook’s note: Today many cranberries are sold in 12 ounce bags – which is 3 cups of cranberries. If using one 12-ounce bag of cranberries, make three- fourths of this recipe. This would mean using a little less than 1/3 cup water, 3/8 teaspoon baking soda, and 1 1/2 cups sugar.)
I’m a traditionalist when it comes to stuffing, and I still use the bread stuffing recipe in my 1976 Betty CrockerCookbook. Betty Crocker calls for combining bread crumbs with lots of butter, minced onion and celery; and then seasoning with sage and thyme. That recipe is tasty – but this year I wanted to make an authentic hundred-year-old recipe, so was thrilled to find a Bread Stuffing recipe in a 1919 magazine.
The hundred-year-old recipe skips the onion and celery – and uses poultry seasoning instead of the individual spices that I usually use. It also calls for an egg that acts as a binder to help keep the stuffing from falling apart.
The seasoning for the old recipe was just right, and is perfect for those who want an authentic, old-fashioned bread stuffing recipe.
Note: This recipe makes enough stuffing to stuff a 2-3 pound chicken. Double recipe for a 5 – 6 pound chicken; quadruple for a 10-12 pound turkey.
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
2 cups soft bread crumbs (tear bread into 1-inch pieces)
1 egg, beaten
In a large bowl stir together, butter, salt, pepper, and poultry seasoning. Add bread crumbs and egg; stir gently until thoroughly combined. Scoop stuffing into chicken or turkey body and neck cavities. Cook poultry thoroughly. Remove stuffing from poultry, and place in a bowl. Fluff with a spoon or fork, and then serve. May also be served cold.
Holiday gatherings when I was a child meant lots of relatives crowded around a table – with all the leaves added, and topped with two or three mismatched tablecloths – in a tiny dining room with floral wallpaper on the walls. The table would almost sag from all the food – turkey or ham (or maybe both), stuffing, mashed potatoes, pickles, creamed vegetables . . . and molded salads or desserts. Back in those days, molded foods that contained gelatin were salads – today, similar food are often considered desserts.
There was always just a bit of drama surrounding the molded salad. They were unmolded shortly before we ate to help ensure that they looked their best. But, there always were questions about how long the mold needed to be dipped in hot water to successfully unmold it. If it wasn’t dipped long enough, the salad might only partially come out (and look like a mess) . . . and if it was dipped too long, it might partially melt (and look like a mess).
So when I recently came across a recipe in the November, 1919 issue of American Cookery for a gelatin and cream salad (or dessert) with nuts, I just had to give it a try. There were just too many memories to pass over it – and just enough risk to make it seem like it a fun, yet slightly challenging recipe to try.
I’m pleased to report that the Nutted Cream recipe was a huge success – and I didn’t have any trouble unmolding it. The creamy salad (or dessert) with embedded nuts had just a hint of sweetness, and was a delightful treat.
In many ways the Nutted Cream seemed surprisingly modern – and if I’d put it in individual cups, instead of the mold, it would be similar to some lovely desserts that I’ve recently had at very nice restaurants.
Here’s the original recipe (and a picture!) in the 1919 magazine:
1/3 cup finely chopped nuts (I used walnuts.) + (if desired) additional nuts for garnishing
Put the cold water in a small bowl and sprinkle the gelatin on top of the water. Let sit until softened (about 2 minutes). Add hot water, then place the small bowl in a pan that contains hot water. Stir the gelatin mixture until dissolved. Remove small bowl from the pan. Set aside.
Put the whipping in a mixing bowl and beat until stiff peaks form. Gradually add the powdered sugar while continuing to beat, then gently stir in the walnuts. Set aside.
Set the bowl with the gelatin mixture in a pan that contains cold water and ice cubes. Stir the gelatin mixture until it begins to thicken. Then gently fold the gelatin mixture into the whipped cream mixture.
Spoon whipped cream mixture into an 8-cup mold. Chill in the refrigerator until firm (at least two hours).
To serve, quickly dip the mold in hot water, then gently slide the Nutted Cream onto serving plate. If desired, garnish with additional chopped nuts.
Old-fashioned carrot pie is a delightful fall pie. It is very similar to pumpkin pie – but a little lighter and sweeter.
Here’s the original hundred-year-old recipe:
Two medium, “grocery-store” style, long, slender carrots are not nearly large enough to make 1 – 1 1/4 cups pureed carrot. The recipe must be calling for the large, thick relatively short carrots that home gardeners often raise. When I made the recipe, I used a 1-pound bag of carrots, and ended up with about the right amount of pureed carrot.
Peel and slice carrots. Put carrot slices in a saucepan and just barely cover with water. Using high heat bring to a boil, then reduce heat, and simmer until carrots are tender (approximately 20 – 25 minutes). Remove from heat and drain; then press through a sieve or puree (I used a Foley mill.) Measure the pureed carrot. There should be approximately 1 – 1 1/4 cups.
Preheat oven to 425° F. Combine all ingredients (except pie shell) in a mixing bowl; beat until smooth. Pour into pie crust. Bake 15 minutes; then reduce heat to 350°. Continue baking (about 50-60 minutes) until a knife inserted in the center of the pie comes out clean.
Sometimes coleslaw with its typical sugary, mayonnaise-based dressing can seem like a bit much. I recently came a hundred-year-old dressing for Cabbage Salad with Ham that calls for simply dressing it with warm vinegar. The simplicity of the dressing really brings out the flavor of this salad.
When I make a pie, I sprinkle any remaining pastry scraps with cinnamon and sugar, and then bake until light browned. These scraps are good, but I found a hundred-year-old recipe for Almond Strips that takes it to the next level.
Almond Strips are bars of baked pastry dough topped with cinnamon, sugar, and almond slices. These bars are a great way to use those pastry scraps – yet are so pretty and tasty that they can be served without apology.
pie pastry for a 1-shell pie (or use scraps of pastry dough left-over after making a pie crust)
1 egg white
Put sugar and cinnamon in a small bowl; stir to combine. Then add almond slices; stir. Set aside.
Preheat oven to 425° F. Roll pie pastry into a rectangle 1/4-inch thick. Cut into strips 2 inches X 4 inches. Place strips on a greased cookie sheet. Brush with egg white and sprinkle with sugar/cinnamon/almond mixture. Make sure the sugar and almonds are distributed evenly across the bars. Press lightly. Bake for approximately 10 -15 minutes (or until lightly browned).
Each Fall I buy a Delicata squash and roast it, but until I came across a hundred-year-old Delicata squash recipe, I never gave any thought to other ways that it might be prepared. It was fun to try a “new” way of serving this old-time squash.
The century-old recipe was for Delicata Squash in Brown Sauce. The recipe called for cubed squash that is served in a delightful classic brown sauce.
Here is the original recipe:
I made several adaptions and assumptions when making this recipe. I used fresh Delicata squash rather than canned. And, I used butter rather than “fat.”
I was a bit foggy about what was meant by three slices of carrot and five of celery. Does the recipe really mean just a few small pieces of sliced carrot and celery – or was it referring to larger chunks? I made the assumption that the recipe was calling for one carrot and two stalks of celery – but this may not be what the recipe writer intended.
And, have you ever heard of mushroom ketchup? Since I didn’t have any idea what it was, I went with the Worcestershire sauce option.
4 tablespoons rye or barley flour (I used rye flour.)
1 1/4 cups beef broth
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce
Peel squash, halve and remove seeds and membranes; then cut into 1-inch cubes. Place in a saucepan and cover with water. Put on the stove and bring to a boil using high heat; then reduce heat and simmer until tender (about 15 minutes). Remove from heat and drain.
In the meantime, melt butter in a skillet. Add onion, carrot and celery; sauté until tender using medium heat. Stir in the flour, and continue stirring until the flour just begins to brown. Gradually add beef broth while stirring constantly; continue stirring until the mixture comes to a boil. Remove from heat and strain; reserve the strained sauce. (If desired, the cooked vegetables may be served separately; otherwise discard.) Return the strained sauce to the saucepan; stir in salt, paprika, and Worcestershire sauce. Reheat until hot.
To serve, place cooked squash in serving dish. Pour brown sauce over the squash.