Heinz has advertised for more than a hundred years that it has 57 varieties. I’ve heard that 57 is a made up number and that Heinz has many more than 57 varieties, but a 1924 advertisement lists 57 varieties, so maybe they actually had that number back then.
I recently came across a lovely recipe for Spinach with Noodles in a hundred-year-old cookbook. The spinach and noodles were smothered with cheese and milk, and then baked until hot and bubbly. It makes a nice side dish – though it is hardy enough that it could be the entree.
Here’s the original recipe:
This recipes calls for a lot of milk. The key to it not being too juicy, is to not cook the noodles too thoroughly. They should just be cooked in boiling water until they are al dente. They then will absorb the milk and soften some more while in the oven baking.
Here’s the recipe updated for modern cooks:
1 1/2 cups chopped cooked spinach
water
1 1/4 cups noodles
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheese, grated (I used cheddar cheese.)
1 cup milk
Preheat oven to 350° F. Put water in a large saucepan, place on the stove and bring to a boil using high heat. Add noodles and reduce heat; simmer until the noodles are al dente. Remove from heat and drain.
In a separate pan heat the spinach; then remove from heat and drain any excess liquid.
Put half of the noodles in a baking dish. (I used a 3-cup baking dish; a quart dish would also work well.) Top with half of the spinach. Sprinkle with half of the salt and pepper, then add half the cheese. Add the other half of the noodles, followed by the remaining spinach. Sprinkle with the remaining half of the salt and pepper. Top with the remaining half of the cheese. Pour the milk over the layered mixture, then bake in the oven until hot and bubbly (about 45 minutes).
Years ago I did a post on a hundred-year-old recipe for a spice cake called Feather Cake. I was anticipating a cake that was as light as a feather. But when I made the recipe, it had a nice taste – but was rather heavy. After I did the post, I promptly forgot the recipe. I had no desire to make it again, and it never was a popular post and got very few hits. So I was amazed last week when I suddenly started lots and lots and lots of hits on my Feather Cake post. I started researching the reason for the sudden bump in hits, and discovered that Simply Recipes had done a post on my hundred-year-old recipe for Feather Cake.
The Simply Recipes post was done by a baker at a Danish cafe in London. He made the Feather Cake recipe posted on my blog, and like me, concluded that it was not as light as a feather. He then adapted the recipe by adding additional fat and an additional egg. He also adapted how the ingredients were mixed together. Instead of putting all of the ingredients in a bowl and mixing, he first beat together the eggs and sugar, then beat in the fat and vanilla extract, and finally gently folded in the dry ingredients. He concluded that the “result is a fluffy, lightly spiced cake that lives up to its name.”
It’s amazing how a mediocre recipe was adapted to make an awesome cake. I think that I need to revisit some of the other “just okay” recipes that I’ve made over the years, and consider about how I might adapt them to turn them into amazing recipes.
Summer is coming to an end, and students are back in school. I did a post several weeks ago for the back-to-school season on suggestions in a hundred-year-old year old cookbook for packed lunches. Date and nut sandwiches were one suggestion. A reader commented, “Date/nut bread with creamy cream cheese… um.”
I’d never had Date and Nut Bread, so the next thing I knew, I was searching through my hundred-year-old cookbooks to see if I could find any recipes for Date and Nut Bread. Happily, I found a recipe, and made it yesterday.
The Date and Nut Bread was moist, and chock full of dates and pecans. Now that I’ve eaten Date and Nut Bread, I can state with confidence that I agree with the reader, “Date/nut bread with creamy cream cheese… um.” It would be lovely in a packed lunch.
Here’s the original recipe:
I interpreted “hot wheat breakfast cereal” as cream of wheat. I was surprised that it was listed as an ingredient in the recipe, but it worked fine.
When, I made the recipe, I substituted a packet of dry yeast for the yeast cake.
Here’s the recipe updated for modern cooks:
2 cups of hot cream of wheat cereal (prepare the cereal following package direction)
1/2 cup brown sugar
1 teaspoon salt
1 1/2 cups dates, chopped
1 1/2 cups pecans, chopped
2 tablespoons butter
1 packet active dry yeast
1/2 cup lukewarm milk (105 – 115° F.)
approximately 5 cups bread flour
In a large bowl mix together the hot cream of wheat cereal, brown sugar, salt, dates, and pecans. Allow to partially cool for a few minutes.
In a small bowl, dissolve the yeast in the lukewarm milk. When the cereal mixture is lukewarm (105-115° F.), add the dissolved yeast and stir to combine. Add half of the flour and stir to combine, 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 two equal parts and shape into loaves. Place in two 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.
A 1924 issue of Good Housekeeping had the following suggestions for ensuring that a dining room is friendly and welcoming:
The dining room of all rooms in the house, should have a sprit of friendliness. It may be dignified or it may be gay, but it should be a room which is conducive to the brighter, more sparkling side of life. Here the family meets three times a day. A sunny room in the morning will do much to make breakfast a pleasanter meal. A room prettily lighted at night, with a colorful background, may make dinner a happy as well as a necessary function. Just as a living room should be a place of comfort – somewhere to write, somewhere to read – so the dining room should be a place of cheer. The happiest families are those who taboo all the serious, annoying topics and reserve meal times for the lighter, gayer sort of conversation.
By reason of its definitely prescribed use, the dining room and the arrangement of the furniture can be varied but little, but this does not limit the choice of interesting background, in floor covering or wall color. The dining room is in many homes, the “step-child” room of the house, where color and design have been forgotten in an altogether utilitarian arrangement, whereas in the rooms we show, everything has been chosen to give color, ease, and charm.
Source: Good Housekeeping (December, 1924)
It’s so much fun to go to the farmers’ market. The variety of produce available is at its peak, and it’s wonderful to support local farmers who sell incredibly fresh vegetables and fruits. When I go to the farmer’s market I always quickly walk through the entire area to see what looks particularly enticing, and then go around a second time to make my purchases. This past week several sellers had lovely leeks, so I decided that it was time to dig out my hundred-year-old cookbooks and find a leek recipe.
I found a lovely recipe for Leeks au Gratin. The title of the old recipe wasn’t totally accurate because it also called for potatoes. Regardless of whether this recipe is called Leeks au Gratin or Leeks and Potatoes au Gratin, it’s a winner. Sliced leeks and potatoes are smothered in a white sauce, and then topped with cheese and bread crumbs. The delicate, slightly sweet, mild onion-flavored leeks well paired with the earthy potatoes to create a rustic side dish.
Here’s the original recipe:
Twelve leeks and six potatoes seemed like a lot, so I halved the recipe when I made it. The halved recipes fit into a 1-quart baking dish.
I put a little salt and pepper in the white sauce rather than sprinkling it on top of the cheese and bread crumb topping.
The recipe calls for a relatively small amount of white sauce compared to many recipes for “creamed” or “au gratin” vegetables, but it worked fine, and I was pleased with how the recipe turned out.
I layered the leek and potato slices in the baking dish, and put half of the white sauce of top of them after doing the first layers.
Here’s the recipe updated for modern cooks:
6 leeks
3 medium potatoes
1/2 teaspoon salt + 1/2 teaspoon salt + 1/4 teaspoon salt
1 tablespoon butter
1 tablespoon flour
1/8 teaspoon pepper
1/2 cup milk
1/4 cup grated cheese (I used cheddar.)
1/3 cup fine bread crumbs (I grated a slice of bread to get the bread crumbs.)
Preheat oven to 350° F. Clean and trim the leeks. Slice the white and light green parts of the leeks into 1/2-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 10 minutes). Remove from heat and drain.
Peel and then slice the potatoes into 1/4-inch slices. (If the slices are large, cut each slice in half.) Place in another saucepan, and cover with water; add 1/2 teaspoon salt. Using high heat bring to a boil, then reduce heat and cook until the sliced potatoes are tender (about 10 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 milk while stirring constantly. Continue stirring until the white sauce begins to thicken.
Put 1/2 of the cooked potatoes in a baking dish. (I used a 1-quart baking dish.). Add 1/2 of the cooked leeks. Spread 1/2 of the white sauce over the vegetables in the dish. Add the remainder of the potatoes, and then the remainder of the leeks. Spread the rest of the white sauce over the vegetables in the dish. Sprinkle the grated cheese, and then the bread crumbs, on top. Bake for 15 minutes or until hot and the bread crumbs are lightly browned.
As students return to school, it’s time to think about how to make packed lunches that are fun and healthy. Families have been packing school lunches for a long time. Here are some menus for cold packed lunches in a hundred-year-old cookbook:
A hundred years ago many children went to one-room school houses, and had to always take their lunch to school. These schools were typically for students in grades 1- 8. Children in larger towns attended larger elementary schools and may have had the option of getting a hot lunch. Those students who continued their education by attending a high school may have been able to get a school lunch made by students in home economics classes. Back then it was considered good training for students to plan, prepare, and serve school lunches.
