Old-Fashioned Dainty Cheese (Cheese Ball) Recipe

Based on a quick scan, many cooking blogs currently have Super Bowl posts – The Best Super Bowl Food Ideas, Easy Super Bowl Recipes, Super Bowl Crowd Pleasing Snacks, and so on.

So I asked myself, “A hundred years ago what would people have eaten during the Super Bowl?” And, I immediately realized that it was a stupid question – the first Super Bowl wasn’t held until 1967.

So I revised my question, “Are there hundred-year-old recipes that might make a crowd pleasing snack for Super Bowl LIV?”

Success. . . I think I found a winner. A 1920 cookbook, Good Housekeeping’s Book of Recipes and Household Discoveries, has a wonderful recipe for Dainty Cheese – which is actually a cheese ball. I have no idea why it was called Dainty Cheese; but, regardless, the cheese ball is delicious, and would be a perfect Super Bowl snack.

The Dainty Cheese cheese ball is made with cream cheese embedded with finely chopped stuffed olives and hard-boiled egg, and a bit of onion. Since the old recipe does not call for cheddar cheese, it’s less “cheesy” than many modern recipes. (hmm . . . Maybe that’s why it is called Dainty Cheese.”) It also isn’t coated with nuts, bacon, or pepperoni like many modern balls.

But, once I set aside my modern expectations, the Dainty Cheese cheese ball was delightful. It is slightly salty with a mild onion and olive taste that works perfectly when spread on crackers.

Here is the original recipe:

Recipe for Dainty Cheese — Source: Good Housekeeping’s Book of Recipes and Household Discoveries (1920)

I couldn’t find onion juice at the store (Is it still made?), so I substituted 1 teaspoon grated onion for the 1/3 teaspoon onion juice. When I made the cheese ball, instead of following the old directions and packing the mixture into a mold (which I worried that I’d have difficulty unmolding), I shaped the cheese ball on a piece of plastic wrap. then wrapped it in the plastic wrap and chilled until firm.

Here is the modern recipe updated for modern cooks:

Dainty Cheese (Cheese Ball)

Servings: 1 medium-sized cheese ball
Time: 15 minutes active prep time
Difficulty: moderate
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1 8-ounce package cream cheese, softened to room temperature

1 tablespoon butter, melted

1/3 teaspoon salt

dash cayenne (red) pepper

15 stuffed olives, finely chopped

1 hard-bowled egg, finely chopped

1 teaspoon onion, grated

Put cream cheese in a mixing bowl, beat until smooth. Add butter, salt, and cayenne pepper; beat until combined. Add olives, egg, and onion; stir until combined. Shape into a cheese ball on a piece of plastic wrap, then wrap in the plastic wrap. Chill (at least two hours), then unwrap, put on plate, and serve with crackers.

http://www.ahundredyearsago.com

Old-Fashioned Eggs with Spinach and Cheese

Preparing eggs in the basic ways can get boring, so I was pleased to find a hundred-year-old recipe for Eggs with Spinach and Cheese. Each egg is served in an individual ramekin which makes an easy to serve, lovely presentation that can turn any breakfast into a special meal. The eggs are embedded between layers of creamed spinach and cheese.

Here is the original recipe:

I’m not sure what a “very moderate” oven meant in 1920, but I interpreted it to mean 350° F. Maybe it actually was higher. The 5-8 minutes baking time called for in the original recipe was not nearly long enough to set the eggs. It took about 15 minutes for them to set.

And, here is the recipe updated for modern cooks:

Eggs with Spinach and Cheese

Servings: 3
Time: 25 minutes
Difficulty: moderate
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5 ounces (5 cups) of fresh baby spinach (approximately 1/2 cup cooked spinach)

1 tablespoon butter

1 1/2 tablespoons flour

1/8 teaspoon salt

1/3 cup milk

1/2 cup shredded cheese (I used cheddar.)

3 eggs

salt and pepper

Preheat oven to 350° F. Wash spinach and put in a sauce pan. There should be some water clinging to the spinach. Using medium heat, cook until the spinach has wilted down (about 2 minutes) while stirring occasionally. Remove from heat and set aside.

In the meantime, in another pan, using medium heat, melt butter; then stir in the flour and 1/8 teaspoon salt. Gradually, add milk while stirring constantly. Continue stirring until the white sauce thickens. Remove from heat, and add the cooked spinach. Stir to combine.

Put 1/6 of the spinach and white sauce mixture in each of 3 small ramekins; then sprinkle with 1/6 of the shredded cheese. Then break an egg into each of the ramekins. Sprinkle with salt and pepper. Put 1/6 of the spinach and cream sauce mixture on top of each egg; then sprinkle with 1/6 of the shredded cheese on top of it.

Put in oven and cook for 15 – 18 minutes, or until the eggs are set.

http://www.ahundredyearsago.com

Old-fashioned Mushroom Croquettes

Now that we’re in 2020, I’ve set aside the 1919 cookbooks and magazines that I got recipes from last year, and have been gathering 1920 cookbooks and magazines. (EBay is wonderful source of old cookbooks.) As I shift to 1920, I am really enjoying browsing through a whole “new” set of old recipes.

One recipe that piqued my interest was a recipe for Mushroom Croquettes. The coquettes are made by combining mashed potatoes, and chopped mushrooms. They are then browned in a skillet.

The Mushroom Croquettes were crispy on the outside, and filled with a delectable creamy mashed potato and mushroom mixture on the inside.

Here is the original recipe:

And, here is the recipe updated for modern cooks:

Mushroom Croquettes

Servings: 3 - 4
Time: 35 minutes
Difficulty: moderate
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1 cup mashed potatoes

1 pint mushrooms

2 tablespoons butter

1/8 teaspoon salt

2 eggs, beaten

vegetable oil (shortening or lard would also work)

Mashed potatoes should be at room temperature when making this recipe. Either allow hot mashed potatoes to cool, or remove cold mashed potatoes from refrigerator and allow to warm to room temperature.

In the meantime, chop the mushrooms into small pieces. There should be approximately two cups of chopped mushrooms. Melt butter in a skillet, then add the chopped mushrooms. Sauté for 20 minutes while stirring occasionally. Then remove from heat.

Place the mashed potatoes into a mixing bowl, stir in the salt and eggs; then add sautéed mushrooms and stir until the mushrooms are evenly distributed throughout the mixture.

Heat about 1/2 inch of vegetable oil in a large skillet. Then drop heaping spoonfuls of the mushroom and potato mixture into the hot oil. Cook until lightly browned on the bottom, then gently turn to brown the other side. When browned, remove croquettes from the skillet with a fork or slotted spoon. Drain the croquettes on paper towels, then serve.

http://www.ahundredyearsago.com

Old-fashioned Sausage with Apple Rings

Sausage and apples are a classic combination, so I was thrilled when I came across a hundred-year-old recipe for Sausage and Apple Slices. It is a simple recipe that brings out the best of both foods.

Old-fashioned classic peppery sausage links such as country sausage, farmer’s sausage, or breakfast sausage work well in this recipe. And, the apples are cooked in a simple sugar syrup which enhances their natural tart-sweetness.

I can’t decide whether this dish was originally intended to be a breakfast or dinner dish. I served it at dinner, but it would work well for either meal.

Here is the original recipe:

sausage links and apple rings on plate — Source: American Cookery (January, 1920)

And, here is the recipe updated for modern cooks:

Sausage with Apple Rings

Servings: 3 - 4
Time: 35 minutes
Difficulty: moderate
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1 pound sausage links (This is excellent with old-fashioned peppery sausage such as country sausage, farmer’s sausage, or breakfast sausage.)

1 cup sugar

1 cup water

4-5 tart apples which hold their shape when cooked (I used Braeburn apples; Rome or Granny Smith would also work well.)

Prick each sausage link several times with a fork. Put in a large saucepan, and cover with water; bring to boil using high heat, then reduce heat and simmer for 15 minutes. Remove from heat and drain. While cooking sausage, preheat oven to 400° F. Put sausage links in an oven-proof skillet (I used a cast iron skillet), place in oven and brown (about 10 – 20 minutes). The sausage should be turned several times so that they brown evenly.

In the meantime, peel and core apples, then cut into slices about 1/3 inch thick. Put the sugar and water in a large saucepan. Heat the mixture using medium heat. Once the sugar has dissolved, add the apple slices. When the liquid comes to a boil, reduce heat and simmer until the apple slices are soft. Using a large spoon, gently rearrange the slices once or twice, so that they all soften at about the same time. Remove from the heat, and gently remove the slices from the syrup.

To serve, arrange links on plates, and place apple slices to the side.

http://www.ahundredyearsago.com

Old-fashioned White Bread

One of the simple joys of life is the aroma of warm homemade bread when it first comes out of the oven. And, when the bread is thickly sliced and smothered with butter, it is one of my all-time favorite comfort foods. Though I’ve been making hundred-year-old recipes for years, I recently realized that I’ve never made a hundred-year-old recipe for White Bread, so when I came across a White Bread recipe in a 1920 cookbook, I just had to give it a try.

The bread did not disappoint. This classic white bread has golden crust, and a light and fluffy texture.

Here is the original recipe:

Recipe for white bread — Source: Balanced Daily Diet (1920) by Janet McKenzie Hill

When, I made the recipe, I substituted a packet of dry yeast for each cake of yeast.

Here is the recipe updated for modern cooks:

White Bread

Servings: 4 loaves
Time: 3 1/2 hours
Difficulty: moderate
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2 packets dry active yeast

2 tablespoons sugar

1 quart (4 cups) lukewarm water (110 – 115° F.)

2 tablespoons shortening

3 quarts (12 cups) bread flour

1 tablespoon salt

In a large bowl dissolve the yeast and sugar in the lukewarm water. Add shortening and half the flour; until smooth beat. Add salt and then gradually add the remaining flour until the dough reaches a consistency where it can be handled. Turn onto a floured surface and knead until the dough is smooth and elastic (about 10 minutes). Put in a large greased bowl, cover and place in a warm spot that is free from drafts until doubled in size (about 1 1/2 hours).

Punch dough down, then divide dough into four equal parts and shape into loaves. Place in four greased loaf pans, and cover. Let rise until doubled in size (about 1 hour).

Bake loaves in 375° F. oven for 35 -45 minutes or until lightly browned.

http://www.ahundredyearsago.com

Coffee and Tapioca Trifle (Coffee Tapioca Pudding)

Tapioca can be used to make some wonderful old-fashioned desserts. We’re all familiar with tapioca pudding, but there are also some other fun recipes that call for tapioca in hundred-year-old cookbooks and magazines. I recently was intrigued by an old recipe for Coffee and Tapioca Trifle (Coffee Tapioca Pudding), and decided to give it a try.

Anyone who likes both coffee and tapioca will enjoy this dessert. Since the Coffee and Tapioca Trifle is made using coffee rather than milk, it was lighter than many tapioca desserts. It was delightfully refreshing, and had just the right amount of sweetness.

4 single servings of coffee and tapioca trifle in cups — Source: American Cookery (June/July, 1919)

recipe for coffee and tapioca trifle — Source: American Cookery (June/July, 1919)

I used small pearl tapioca when I made the recipe.

Here is the recipe updated for modern cooks:

Coffee and Tapioca Trifle (Coffee Tapioca Pudding)

Servings: 3-4
Time: 20 minutes active prep time
Difficulty: moderate
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1/2 cup small pearl tapioca

2 cups coffee

1/2 cup sugar

whipped cream

Soak tapioca in room temperature water overnight. Drain.

Heat coffee (preferably in double boiler) until warm, add drained tapioca. Cover, turn heat to very low and cook until mixture thickens, and the tapioca pearls have plumped and are tender (5 – 45 minutes) depending upon the brand of tapioca used. Stir occasionally. (It will boil over very easily—and also has a tendency to burn on the pan bottom if care is not used). Stir in the sugar, and cook just a bit longer to allow the sugar to dissolve. Remove from heat, and put in serving dishes. Chill at least 3 hours before serving. Serve with whipped cream.

Old-fashioned Lima Bean en Casserole (Baked Lima Beans)

Christmas dinner is a time for tradition; a time when we often make the foods that our mothers and grandmothers once prepared. Often these dishes bring back warm food memories; other times they bring back less warm memories of foods that might be family traditions, but weren’t personal favorites. Well, I had the latter reaction when I saw a photo and recipe in a hundred-year-old magazine for Lima Beans en Casserole (Baked Lima Beans).

Recipe for Lima Beans En Casserole — Source: Advertisement by the California Lima Bean Growers Association in Good Housekeeping; December, 1919)

Memories flooded back of this lima bean dish that my mother made every Christmas. I usually managed to avoid eating it during the holiday festivities – but I always had to eat it during the week following Christmas when my mother served the left-overs (and there always seemed to be lots of left-over lima beans).

Each year, I hopefully suggested that maybe we didn’t need to make Baked Lima Beans; and every year, my suggestion would be vetoed by my father (which seemed very strange because he didn’t generally get involved in menu planning). But he always insisted that it wouldn’t be Christmas without lima beans.

When I saw the old recipe for Lima Beans en Casserole (Baked Lima Beans), I just had to give it a try. Was it really the bland tasteless dish of my memories, or was it a food worthy of the Christmas dinner table?

I’m pleased to say that Lima Beans en Casserole tasted like I remember, but in a much better way. Across the years (and as my taste buds have matured), Lima Beans en Casserole have morphed into a tasty comfort food that has the added bonus of being a great source of fiber and protein.

Here’s the recipe updated for modern cooks:

Lima Beans en Casserole (Baked Lima Beans)

Servings: 6 - 8
Time: 30 minutes active prep time
Difficulty: moderate
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2 cups dried lima beans

cold water to cover

hot water to cover

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk (more may be needed)

Rinse the lima beans, put in a bowl and cover with water (water should be about 1-inch about the top of the beans); then cover bowl, and soak overnight. Drain beans, then put in a sauce pan, and cover with hot water. Bring to a boil using high heat, then reduce to very low heat and cover pan. Gently simmer until the beans are tender and the water absorbed (about 1- 1 1/2 hours).

Preheat oven to 350° F. Remove from heat, and put beans in a large casserole dish (1 1/2 quart). Dot with butter.

In the meantime, put the milk in a bowl, and stir in the salt and pepper. Gently add the milk mixture to partially cover the beans. (Add additional milk if needed). Put in oven and bake until hot and bubbly, and the top is just beginning to brown. Remove from oven and serve.