Since I love to try interesting meat toppers and relishes, I was excited to see a hundred-year-old Apple Relish recipe in a 1915 Ladies Home Journal.
This recipe is a winner. The Apple Relish was easy to make, and is one of the best tasting relishes I’ve ever eaten. Its sweet-sour, spicy, fruitiness perfectly complements grilled or roasted beef or pork.
7 cups apples, peeled and chopped
2 cup raisins
1 cup vinegar
3 1/2 cups sugar
1 orange, peeled and chopped
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
Combine all ingredients in a large pan. Bring to a boil, then stir occasionally and boil steadily for half an hour.
Ladle into hot half-pint or pint jars. Wipe jar rim, and adjust lids. Process in boiling water bath for 15 minutes.
Makes approximately 8 half-pints (4 pints)
Adapted from Recipe in Ladies Home Journal (September, 1915)
Lattes, coffee-flavored candy, coffee ice cream. . . I like them all, so when I saw a recipe for Coffee Pudding in a hundred-year-old Ladies Home Journal I had to try it.
The verdict — I loved the Coffee Pudding. This delightful dessert was easy to make, and it sort of reminded me of a Frappuccino, but smoother and deceptively light. I thoroughly enjoyed the Coffee Pudding — and tried not to think about the hefty amounts of cream and sugar in it. (I’ll worry about that tomorrow.)
2 eggs, beaten
1/2 cup sugar
3/4 cup cold coffee
3/4 heavy whipping cream
Combine eggs, sugar, coffee, and salt; then put through a strainer to remove any clumps of egg white. Put the strained liquid into a sauce pan (use double boiler if available), and cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and chill.
After the mixture has chilled, put the whipping cream in a separate bowl and beat until stiff peaks form. Gently fold the whipped cream into the chilled coffee mixture. If desired, put the pudding in individual serving cups or bowls.
Adapted from a recipe in Ladies Home Journal (February, 1915)
When I saw a recipe in a hundred-year-old issue of National Food Magazine for sweet potato waffles, I was intrigued—but I seldom make waffles. I then wondered if the same recipe would work to make pancakes.
Well, I gave it a try, and the Sweet Potato Pancakes were awesome. The recipe called for separating the eggs, and beating the egg whites until stiff. It definitely was worth the extra effort. The pancakes were incredibly fluffy and light.
I served the pancakes with maple syrup. The vivid, yet delicate, sweet potato flavor worked perfectly with the maple syrup to create a lovely taste experience.
Sweet Potato Pancakes would be perfect for an autumn brunch. This seasonal dish will impress even your most discerning foodie friends.
Sweet Potato Pancakes (Waffles)
1 cup mashed sweet potatoes
1/2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, separated
1/4 cup milk
2 tablespoons butter, melted
Combine the mashed sweet potatoes*, flour, sugar, baking powder, salt, egg yolks, milk, and butter. Set aside.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sweet potato mixture.
To make pancakes: For each pancake, put two heaping tablespoons of the batter on a hot, lightly-greased griddle. Using the back of the spoon gently spread the batter to make a 3-inch pancake. Lightly brown on both sides. Serve with butter and honey or maple syrup.
Makes 12-15 3-inch pancakes
Note: Batter may also be used to make waffles.
*Mash cooked sweet potatoes with a fork until smooth.
Adapted from recipe in National Food Magazine (September, 1914)
Tomatoes, tomatoes everywhere. The tomato plants are heavily laden with tomatoes–many still green.
When I wake up in the mornings I’m starting to feel a slight chill in the air. It won’t be long until there is frost. It’s time to make Green Tomato Mincemeat.
This traditional “mock” mincemeat has been made by frugal cooks for countless years. And, no wonder–it tastes as good, if not better, than real mincemeat and make the perfect mincemeat pie.
For my husband and me, Green Tomato Mincemeat Pie is an Autumn comfort food. We remember our mothers’ and grandmothers’ (and the church ladies) making this scrumptious pleasantly sweet, yet tart, traditional pie with its tangy blend of spices.
Green Tomato Mincemeat
6 cups green tomatoes
2 cups tart apples
1 cup raisins
2 cups brown sugar, firmly packed
1 cup strong coffee
1 lemon (grated peel and juice)
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Core and quarter tomatoes and apples; put through food processor or chopper. Combine all ingredients in large saucepan. Simmer 2 hours, stirring occasionally. May be canned or frozen.
Amount: This recipe makes enough mincemeat for 2 9-inch pies.
Green Tomato Mincemeat Pie
1 quart (approx. 4 cups) green tomato mincemeat
1/4 cup flour
9-inch double-crust pie shell
Preheat oven to 425 degrees. Stir the flour into the mincemeat; place in pastry-lined pie pan. Cover with top crust. Seal and crimp. Cut slits in top crust (or poke top crust several times with a fork). If desired, brush with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350 degrees. Bake an additional 20 to 30 minutes or until crust is browned and juice just begins to bubble through slits in crust.
I plan to relax and enjoy the day with family and friends—and I may serve Angel Tip. This refreshing grape and mint cooler is perfect for all ages.
I found this recipe in a 1915 Good Housekeeping magazine. Angel Tip recipes generally include alcohol, but this one doesn’t. I’ve never seen a recipe that called for alcohol in a hundred-year-old women’s magazine. The 18th amendment, which instituted prohibition, went into effect in 1920. In the years preceding its enactment, public opinion and the media strongly supported prohibition, so alcoholic drinks were generally taboo in magazine recipe sections.
Use tall ice tea glasses. Fill each glass with crushed ice. Stir in a few (5-7 per glass) crushed mint leaves. Add the grape juice, and top with the whipped cream, and a sprig of mint. Serve with straws or long-handled spoons. Home-made grape-juice is preferable for this drink, but the commercial varieties may be used successfully.
To make homemade whipped cream, use 1/4 cup whipping cream per glass of Angel Tip. Whip the cream until there are stiff peaks; then, for each serving, stir in 1 tablespoon confectioner’s sugar.
Adaptation of recipe in Good Housekeeping (October, 1915)
You may notice that this is my second post this month that uses mint. Last week I did a post on Mint Glazed Apples. The mint plants in my garden are succulent and green this time of year, yet I have few recipes that use mint. I’m excited to find some old-time recipes that call for this healthful herb.
I love these last lazy-daisy days of summer. The apples are ripe, the mint plants in my garden are going wild—and I found a recipe that used both ingredients in a hundred-year-old magazine.
Glazed Mint Apples are easy to make: and a healthy, refreshing dessert. Life is good!
Glazed Mint Apples
6 apples (McIntosh or other variety that retains shape when cooked)
2 cups sugar
2 cups water
2 dozen mint sprigs
Boil sugar and water together for fifteen minutes. Pare and core apples, and place in a frying pan. Pour the sugar syrup over them, add eighteen of the mint-sprigs tied in a bunch, and simmer slowly. Turn often to prevent them from becoming mushy. Each time the apples are turned, use spoon to baste apples with sugar syrup. When the apples have softened (about 20 minutes), remove carefully from pan, baste with a small amount syrup, and put a sprig of mint in the hole of each apple. Serve warm or cold.
Adapted from a recipe in Good Housekeeping (October, 1915)
19-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, November 10, 1914: <<no entry>>
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write anything a hundred years ago today, I t thought you might enjoy an old compote recipe that uses Fall fruits.
Old-Fashioned Fall Fruit Compote
3/4 cup raisins
1 1/2 cup cider
1/2 cup water
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
Core pears and apples (but do not peel); then cut into 1-inch cubes. Combine cubed pears and apples, raisins, cider, water, cinnamon, nutmeg, and sugar in large saucepan. Bring to a boil using medium heat. Reduce heat and cook for another 10-12 minutes. Remove from heat; drain using a colander, saving save the liquid. Combine the reserved liquid with the cornstarch; and return to saucepan. Using medium heat, reheat while stirring constantly until the liquid thickens. Remove from heat, and combine with the cooked fruit. Cool and serve.