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.
Fall is the season for apples, and the perfect time to make apple desserts. I recently found a lovely hundred-year-old recipe for Baked Apple Roll; however, it has one quirky characteristic. The recipe does not call for any cinnamon.
The Baked Apple Roll is smothered in a very simple sugar, water, and butter sauce. The roll looked beautiful, but (since I’m so used to apple dishes being spiced with cinnamon), the roll tasted bland to me. If I made this recipe again, I might add some cinnamon – though I recognize that wouldn’t hold true to the old recipe.
Here’s the original recipe:
When I made the recipe, I halved it, and still had a large roll that made 4-5 servings. Here is the recipe updated for modern cooks.
3 cups chopped apples (about 2-3 large apples) (peel and core before chopping)
1 cup sugar
1 1/2 cups water
Preheat oven to 325° F. In a bowl, combine flour, salt, baking powder, and 1 tablespoon butter. Add milk, and mix using a fork until dough starts to cling together. If it is excessively sticky, add additional flour. Turn onto a well-floured prepared surface, and roll dough into an approximate 11-inch square that is 1/4 inch thick. Evenly spread chopped apples on the rolled dough to within 1/2 inch of the edges. Start at one side and roll. Seal edges by pressing together to help prevent the juice from running out. Place in an oblong baking dish (approximately 7 inches by 12 inches or larger) with the “seam” at the top.
In a bowl, combine the sugar and water. Carefully pour the sugar mixture into the edge of the baking dish. Do not pour it over the top of the roll. Cut the 1/4 cup butter into small pieces, then “dot” the sugar/water mixture with the butter pieces. This will turn into a syrup as it cooks. Bake for 1 hour and 15 minutes. Remove from oven and baste the roll with the hot sugar syrup. Return to oven and bake an additional 15 minutes or until lightly browned. Remove from oven. The roll can be cut into slices, and served hot or cold with the syrup drizzled around the slices.
Cauliflower is a delightful fall vegetable, so I was pleased when I recently came across a hundred-year-old recipe for Cauliflower with Onion Sauce. This dish contains cauliflower florets smothered with a rich and creamy sauce made with cream and onion puree. It is then topped with lightly toasted bread cubes.
Here’s the original recipe:
Making the sauteed bread cubes brought back warm memories of my mother in law. She often sauteed bread cubes to lightly toast them when making a topping for casseroles or other dishes. I generally go the easier route when making a bread topping, and use fine bread crumbs and skip sauteing them. But I really liked the larger sauteed bread cubes in this dish, and may have to make them again to top other dishes.
I couldn’t bring myself to use Crisco when I sauteed the bread cubes and instead used butter.
Remove outer layer from onions, slice and place in a saucepan. Cover with water, and using high heat bring to a boil. Reduce and cook until tender about 15 minutes. Drain, then press through a sieve or puree (I used a Foley mill.) Combine onion puree, cream , salt, pepper, and egg yolk in a saucepan. Using medium heat, heat until the sauce thickens and is on the verge of boiling. Remove from heat.
Cut the florets from the head of cauliflower. Place in a saucepan, and cover with water. Bring to a boil, then reduce heat and cook until tender (about 8 -10 minutes). Remove from heat and drain.
Cut bread into 1/2 inch cubes. Melt butter in small skillet using medium heat, add bread crumbs. Gently stir occasionally until lightly browned. Remove from heat.
Place cauliflower in serving dish. Pour onion sauce over the cauliflower, then sprinkle with sauteed bread crumbs.
Leeks are a delightful, often under-utilized vegetable, so when I saw a hundred-year-old recipe for Bianca-Style Leeks I knew that I had to give it a try. The mild onion-like flavor of the leeks was accentuated by a delicate chicken broth and cream sauce. This recipe is easy to make, and very tasty. The leeks make a wonderful side dish, and are delightful with beef or pork.
When I made this recipe, I couldn’t figure out why the leeks needed to be soaked in cold water for half an hour so I skipped that step. I also didn’t cook the leeks as long as called for in the old recipe. A half hour seemed excessive; they were tender after about 15 minutes. I substituted butter for the Crisco, and made the sauce in a separate pan and then added the leeks – it just seemed easier.
Clean and trim the leeks. Cut crosswise the white and light green parts of the leeks into 2-inch pieces. Place in a saucepan and cover with water; add 1/2 teaspoon salt. Using high heat bring to a boil, then reduce heat and cook until the leeks are tender (about 15 minutes). Remove from heat and drain.
In the meantime, in another pan, using medium heat, melt butter; then stir in the flour, 1/4 teaspoon salt, and pepper. Gradually, add the chicken broth and half and half while stirring constantly. Continue stirring until the white sauce thickens. Add cooked leeks and reheat until the sauce is hot and bubbly while occasionally stirring very gently. Remove from heat and serve immediately.
Last week the eggplants at the farmers’ market just seemed to call me. Their beautiful deep purple color, and smooth curves made them aesthetically pleasing. I also knew that eggplants are known for their versatility because they have little flavor of their own, but rather absorb the flavors of the foods and spices that they are cooked with.
Once I had purchased an eggplant, I had a new challenge – finding a hundred-year-old recipe that called for eggplant.
After browsing through old magazines and cookbooks, I think that I found a winner. Scalloped Eggplant is made by slicing eggplant, then layering it in a casserole dish with grated cheese, and smothering with tomato sauce. It is then baked in the oven until the eggplant is tender.
The Scalloped Eggplant was delicious, and can be served as either a meatless main dish or a hearty side dish.
Here’s the original recipe:
Today eggplant is generally written as one word, but that has not always been the case. Based on the way it was written in this recipe, it was two words a hundred years ago.
I used cheddar cheese when I made this recipe. And, I didn’t sprinkle the layers in the casserole dish with salt because I had previously soaked the eggplant in salt water. There is also salt in the cheese and tomato sauce. Sometimes I think that people in 1919 liked saltier foods than what we do today.
Peel eggplant and slice it into 1/2 inch slices. In a large bowl, combine the water and salt. Add the eggplant slices. Put a plate or other weight on the eggplant slices to keep them from floating. Let soak for 30 minutes. Drain and rinse.
Preheat oven to 375° F. Pour one-fourth of the tomato sauce in a 1 1/2 quart casserole dish. Next put one-third of the eggplant slices in the dish. Add another fourth of the tomato sauce, then add one-third of the cheese and sprinkle with pepper. Continue layering until all of the ingredients are used, ending with the cheese.
Cover dish and bake in oven for 35 minutes. Remove lid and continue baking until the eggplant is tender (about another 10-20 minutes). Remove from oven and serve.
There were lots of cucumbers in the refrigerator, and my husband said, “Make sweet pickles,” so I started digging through my 1919 cookbooks for a hundred-year-old sweet pickle recipe. I found one that looked somewhat promising, but it ended up being frustrated because it lacked key information.
When I read this recipe, I had more questions than answers: How many cucumbers do I need to make this recipe? How do I make a “weak brine”? What would be a good spice combination that would result in tasty pickles?
Not to be deterred, I forged ahead – and googled “weak brine.” I then pulled out some of my other cookbooks and looked at their pickle recipes to get a sense of how many cucumbers might be needed based upon the amount of sugar and vinegar listed in the recipe. I also considered various spice combinations listed in other recipes.
Here’s my stab at fleshing out and modernizing this recipe:
Peel cucumbers, then quarter cucumbers by cutting in half lengthwise and then cutting each half in half. Scrape the seeds out of the quarters to create strips.
Put the strips in a crock, or large glass bowl or jar. Cover with the brine. (Make brine by stirring salt into the water.) Make sure the strips are submerged in the brine by weighting them down with a plate or other weight. Leave in brine overnight (at least 8 hours), then drain using a colander. Place colander with cucumber strips in sink (if not already in the sink). Scald the cucumber strips by pouring boiling water over them.
In the meantime, make the pickling syrup. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large kettle. Using medium heat bring to a boil. Add the cucumber strips, and bring back to a boil. Cook until the strips are translucent (about 3-5 minutes).
Pack the strips and syrup into hot pint jars; fill to 1/4 inch of top. Wipe jar rim and put lid on.
Process in boiling water bath for 5 minutes.
The verdict: The pickle strips turned out okay. They were sweet and tangy, and had a texture similar to thinly-sliced bread and butter pickles. They were not as crisp as some other pickles. That said, the next time I make pickles, I’ll probably use a different recipe that provides more detailed instructions.
When I was a child, there was always lots of food at Labor Day picnics – including multiple gelatin salads. So I was thrilled when I came across a recipe in a 1919 American Cookery magazine for Ginger Ale Gelatin Salad just in time for this long holiday week-end.
The sparkling Ginger Ale Gelatin Salad was sweet and tangy, with a mild lemony undertone. The gelatin can be made with or without fruit. A hundred years ago canned fruit was often added to gelatin, so I added canned pear halves – though other fruits could be used (or none at all).
The old magazine included a section where readers could ask questions, and this recipe was provided as a response to a request for a Ginger Ale Salad recipe. The reader making the request indicated that the desired recipe should be for a gelatin salad that could be made with or without fruit.
When I made the gelatin, I used an entire packet of gelatin since this recipe called for a total of 2 cups of liquid – and the gelatin box indicated that each individual packet should be used with 2 cups of liquid. Since the old recipe called for using 1/4 packet, I assume that gelatin packets were larger back then. I ignored the serving suggestion, and passed on the French or mayonnaise dressing with cocktail sauce. I also did not use small molds – and instead put all the gelatin into one mold. (I used a 1-quart bowl as the mold).
Put the water in a bowl; sprinkle the gelatin on the water. Set the bowl in hot water; let sit for 2 minutes, then stir until the gelatin is completely dissolved. Stir in ginger ale. Put in refrigerator until the gelatin just begins to thicken (about an hour), then remove from refrigerator and stir in grated lemon peel and, if desired, add the fruit. Pour into bowl or mold, and return to refrigerator. Chill until set.