Old-fashioned Scalloped Eggplant

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:

recipe for scalloped eggplant — Source: American Cookery (October, 1919)

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.

Scalloped Eggplant

Servings: 3-5
Time: 1 hour 30 minutes
Difficulty: moderate
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Here’s the recipe updated for modern cooks:

I eggplant

1 tablespoon salt

1 quart water

1 1/2 cups grated cheddar cheese

1 15-ounce can tomato sauce

pepper

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.

Old-fashioned Sweet Cucumber Pickle Strips

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.

Recipe for Sweet Cucumber Pickles — Source: Old Reliable Farm and Home Cookbook

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:

Sweet Cucumber Pickle Strips

Servings: approximately 5 pints
Difficulty: difficult
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15 pounds large firm cucumbers

3 quarts boiling water

4 cups vinegar

4 cups sugar

2 teaspoons turmeric

1 teaspoon celery seed

1 teaspoon mustard seed

Brine

1 cup salt

8 cups water

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.

Old-fashioned Ginger Ale Gelatin Salad

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.

Recipe for Ginger Ale Salad — Source: American Cookery (October, 1919)

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).

Here’s the recipe updated for modern cooks:

Ginger Ale Gelatin Salad

Servings: 3-4
Time: 10 active prep time
Difficulty: moderate
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1 packet gelatin (0.25 ounce)

1/4 cup cold water

1 3/4 cups ginger ale

grated lemon peel from 1 lemon

fruit (optional) – I used 4 canned pear halves.

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.

Old-fashioned Fried Corn

August is my favorite month when it comes to cooking and eating. Gardens and farmers markets are filled with a bounty of fresh vegetables and fruits at their prime – and, to me, corn on the cob is the quintessential August vegetable. But, I also am always looking for different ways to serve corn. So I was pleased to find a classic, very easy, hundred-year-old recipe for Fried Corn.

The corn is fried in a little butter, then seasoned with just a bit of cream, salt and pepper. Frying the corn, removes some of the liquid and brings out its natural sweetness Sometimes simple is best.

Here’s the original recipe:

And, here’s the recipe updated for modern cooks:

Fried Corn

Servings: 3-4
Time: 15 minutes
Difficulty: easy
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1 tablespoon butter

4 ears of corn (about 2 cups after cut off cobs)

1 tablespoon cream

salt and pepper

Cut corn off the cob. Melt butter in a skillet. Add corn then, using medium heat, fry the corn until browned, while stirring frequently (approximately 8-10 minutes). Add cream, and sprinkle with salt and pepper to season; stir. Remove from heat and serve.

Old-fashioned Deviled Tomatoes

I recently found a delightful hundred-year-old recipe for Deviled Tomatoes. Tomato slices sautéed in butter are topped with a lively deviled egg mixture.

Here is the original recipe:

Here’s the recipe updated for modern cooks:

Deviled Tomatoes

Servings: 5 - 7
Time: 20 minutes
Difficulty: moderate
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4 medium tomatoes, sliced

1/3 cup flour

3 tablespoons butter + 1 tablespoon butter, softened

1 teaspoon powdered sugar

2 teaspoons dried mustard

dash salt

dash cayenne pepper

yolk of 1 hard-boiled egg, mashed

1 tablespoon vinegar

2 tablespoons green pepper, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons parsley, finely chopped

Coat the tomato slices with flour. Then, melt 3 tablespoons butter in a large skillet, and sauté the flour-coated tomato slices for two minutes on each slide or until lightly browned. Drain on paper towels.

In the meantime, in a small bowl cream together 1 tablespoon butter, powdered sugar, dried mustard, salt, cayenne pepper, and mashed hard-boiled egg yolk. Add vinegar and stir to combine. Stir in green pepper, onion, and parsley. Heat until warm (on stove or in microwave).

To serve, put a heaping teaspoonful of the egg mixture on top of each tomato slice.

Old-fashioned Blueberry Pie with Meringue

I recently found a 1919 recipe for Blueberry Pie with Meringue that made my mouth water – yet it called for canned blueberries (which didn’t seem very appealing to me). A hundred years ago blueberries were available only a few weeks a year, and to preserve the goodness of the berries for later use, many were canned. As a result, cooks needed recipes that called canned blueberries.

I generally permit myself to make only minimal changes when making old recipes, but there exceptions to every rule. Since I just couldn’t bring myself to use canned blueberries – and since I really wanted to try this recipe, I decided to substitute fresh berries for the canned ones.

The recipe turned out well – though the baking time was longer when fresh blueberries are used. The blueberries in the filling were embedded in a lovely, almost custard-like sauce; and, when topped with an airy meringue, it created an irresistible pie.

Here is the recipe updated for modern cooks.

Blueberry Pie with Meringue

Servings: 5-7
Time: 1 hour
Difficulty: moderate
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2 cups blueberries

2 egg yolks

1tablespoon lemon juice

2/3 cup sugar

3 tablespoons flour or 2 tablespoons corn starch

1/4 teaspoon salt

1 8-inch (small) pie shell

Meringue

2 egg whites

4 tablespoons (1/4 cup) sugar

Preheat oven to 425° F. Put egg yolks, lemon juice, sugar, flour (or corn starch) and salt in a mixing bowl; beat until thoroughly combined. Crush about a quarter of the blueberries with a fork or your fingers, then stir all the blueberries into the sugar mixture. Pour the blueberry mixture into the pie shell. Place in oven, and bake for 10 minutes. Reduce heat to 350° F. Cook an additional 35 minutes or until the filling thickens. (As the filling cooks, it will first be very juicy; and then will become thicker.)

In the meantime, make the meringue. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add sugar while continuing to beat. Then spoon on top of the pie and swirl. Reduce oven temperature to 325 ° F. Place pie back in the oven and bake for an additional 15 minutes or until the meringue is lightly browned.

Old-fashioned Escalloped Squash

August means a plethora of zucchini, so I’m always looking for new ideas (hmmm. . . I think that I really mean old ideas) for using zucchini and other summer squash. And, I lucked out. I found a nice hundred-year-old recipe for Escalloped Squash that is made with mashed squash, egg, and milk – and topped with crispy bread crumbs. If you are looking for a recipe that is a little different from the typical modern summer squash recipe, yet still tasty, this recipe is for you.

The Escalloped Squash has a custard-like texture, and a delightful, mild squash flavor. I used small zucchini when I made this dish, and I peeled the zucchini very thinly with a vegetable peeler. This left a greenish tinge to the zucchini flesh and resulted in Escalloped Squash that had a lovely pale green color.

Here is the original recipe:

Escalloped squash recipe — Source; The Old Reliable Farm and Home Cook Book (1919)

The original recipe is not clear whether it calls for summer or winter squash. I interpreted it to mean summer squash, but winter squash would probably also work.

Here’s the recipe updated for modern cooks:

Escalloped Squash

Servings: 4 - 5
Time: 1 hour
Difficulty: easy
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5 cups summer squash (zucchini, yellow squash), peeled with seeds removed, and cut into 1-inch chunks

2 eggs

1/4 cup milk

2 tablespoons butter, melted

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup bread crumbs

butter

Preheat oven to 400° F. Put squash in a saucepan and barely cover with water. Using high heat bring to a boil, then reduce heat and simmer for 8-10 minutes, or until squash is tender. Remove from heat and drain. Mash squash and set aside.

Put eggs, milk, butter, salt, and pepper in a mixing bowl, beat to combine. Place a small amount (approximately 1 – 2 tablespoons) of mashed squash into bowl with the beaten egg mixture, stir quickly. Then add and stir in the remainder of the mashed squash. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the hot combination.) Pour into ungreased 1 quart casserole. Sprinkle bread crumbs evenly over the top. Dot with butter. Bake in oven uncovered until hot and bubbly (approximately 35-45 minutes.)