Old-Fashioned Broiled Tomatoes

broiled tomatoes on plate

I recently came across a hundred-year-old recipe for Broiled Tomatoes, and decided to give it a try. But I then wondered . . . What type of tomatoes should I use in the recipe? Should I use purple, chocolate, yellow, or orange heirloom tomatoes? . . . or should I use red tomatoes. . . . beefsteak? . . . plum?

What did tomatoes look like a hundred years ago? When I search on “tomato” and “history” I get articles about wild tomatoes that were small and yellow or orange. The Aztecs and Mayans raised tomatoes, and tomato seeds went from Latin America to Europe in the 1500s. They became very popular, though some people thought that they weren’t safe to eat. The number of tomato varieties increased and they were bred for various characteristics. Tomatoes were then brought back to North American during the colonial era. But, I’m not finding information about what tomatoes were like in 1924. I think that they generally were red, so I decided to use red, medium-sized tomatoes.

The Broiled Tomatoes were easy to make and tasty. They are topped with just salt, pepper, and a little butter, which allows the naturally balanced flavors to shine.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Broiled Tomatoes

Servings: 2-3
Time: 5 minutes
Difficulty: easy
Print

2 medium tomatoes

salt and pepper

2 teaspoons butter

Cut tomatoes into slices 1/2 inch thick. Put on a foil-lined baking sheet. Sprinkle with salt and pepper. Top with small dabs of butter. Place under the broiler and broil until hot (about 3-4 minutes).

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Pork Facts in 1924 Cookbook

Chart showing where different pork cuts and pieces are located in a pig's body — Source: Modern Priscilla Cook Book (1924)

There’s an old saying that when a hog is butchered you can “eat everything but the squeal.” An image in a hundred-year-old cookbook suggests that this is an accurate statement. According to the cookbook, even the tail can be eaten. It says that the tail is an economical cut that can be boiled or sautéed. . . . Who knew?

Here’s some more pork facts that were in the old cookbook:

Facts to Remember about Pork

When pork is in proper condition the skin and fat are white and clear, except the kidney or leaf lard which is slightly pinkish in hue. The flesh is composed of fine-grained tissues and is pink in color.

The thicker the skin of pork the older the animal from which it was cut.

Pork contains a larger proportion of fat than any other meat. Consequently its food value is higher and special care should be taken in selecting other foods to combine with it.

Pork should always be thoroughly cooked. It is not only distasteful but even dangerous to health when underdone.

Ham that is very salty should be freshened before cooking. A slice is freshened by being covered with cold water and brought slowly to the simmering point. A whole ham should stand in cold water over night or at least for several hours.

Modern Priscilla Cook Book (1924)

Old-time Recipe for Baking Corn on Cob

baked corn on cob in husk

I love corn on the cob, and make it several times a week during the peak season. I’ve always boiled the corn, but was intrigued by a hundred-year-old recipe for Baking Corn on Cob, and decided to give it a try.

The recipe called for pulling the husk back and removing the corn silk, then soaking in water. After the corn has soaked for half an hour, the husk is pulled back into place, and the corn is baked.

The verdict: The corn was tasty, and the cooked corn was attractive in the husk. Baking the corn on the cob is a nice variation.

Here’s the original recipe:

Recipe for Baking Corn Cob — Source: Cook Book of the Susquehanna Valley Country Club, Sunbury, PA (1924)

Here’s the recipe updated for modern cooks:

Baking Corn on Cob

Time: 1 hour 10 minutes
Difficulty: easy
Print

1 ear of corn per serving

Pull back the husks on the corn, and remove all the silk. Put the corn (with the pulled-back husks) in a large pan of cold water; let soak for 1/2 hour.

Preheat oven to 400° F. Remove the corn from the pan, and shake off the water. Pull the husks back into place and cover the corn with the husks. Put directly on the wire rack in the oven; bake 30 minutes.

The husk can either be removed before serving or it can be served with the husk still on.

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1924 Welch’s Grape Juice Ad

Got “that golfing thirst?” A hundred years ago prohibition was in full swing, so Welch’s Grape Juice was clearly the drink to quench it.

Old-Fashioned Peach Meringue Pie

slice of peach pie with meringue

We’re getting to the peak of peach season. Succulent peaches are wonderful fresh, and are also wonderful when baked into various delectable desserts. I recently came across a recipe for Peach Meringue Pie in a hundred-year-old cookbook, and decided to give it a try.

The pie was a winner. The peach filling was sweet with a hint of tartness, and the meringue topping was refreshingly light with a nuanced vanilla flavor which nicely balanced the peaches.

Here’s the original recipe:

Recipe for Peach Pie (with Meringue) — Source: Butterick Cook Book (1924)

I’m not sure why the recipe called for cooking and mashing the peaches prior to putting them in the pie shell, but I followed the directions. Maybe the recipe author did not want distinct slices of peach in the baked pie.

I sweetened the peaches with 1/2 cup sugar. When I made this recipe the cooked peaches were very juicy -and I knew that they would not hold their shape in a pie, so I added 1/4 cup of flour. This worked well, and the cooked peach pie filling was an appropriate consistency when the pie was baked.

It’s intriguing that the old recipe indicated that the recipe was for either apple or peach meringue pie. I would think that the spices that are used in an apple pie would be somewhat different than the spices in a peach pie. Similarly, I would think that more flour would be needed to thicken the filling of a peach pie than an apple one (though, of course, no flour or other thickener was called for in the old recipe).

Here’s the recipe updated for modern cooks:

Peach Meringue Pie

Servings: 6 - 8
Time: 1 hour
Difficulty: moderate
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4 cups sliced and peeled peaches

1/2 cup sugar

1/4 cup flour

1 teaspoon nutmeg

1 9-inch pie shell

3 egg whites

3 tablespoons powdered sugar

1/2 teaspoon vanilla

Preheat oven to 400° F. Put the sliced peaches and the sugar in a saucepan; stir together. Using medium heat bring to a boil while stirring occasionally; simmer, until the peaches are soft, while continuing to stir occasionally (about 5 minutes). Remove from heat and mash the cooked peaches. (I used a potato masher). It is okay if the mashed peaches are chunky. Stir in the flour and nutmeg. Put the peach mixture into the pie shell and bake in oven until the filling begins to bubble, and the crust is lightly browned.

In the meantime, make the meringue. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add powdered sugar and vanilla while continuing to beat. Then spoon on top of the pie and swirl. Reduce oven temperature to 350° F. Return pie to oven and cook for an additional 8-10 minutes or until the meringue is lightly browned.

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Hundred-Year-Old Canning Yield Table for Fruits and Vegetables

Putting food in jars for canning — Source: The New Butterick Cook Book (1924)

Venders at the farmers market often have bushel baskets filled with fruits and vegetables, but I’m never sure how many quarts of canned goods they’ll yield, so I was pleased to find a canning guide in a hundred-year-old cookbook. Many things change over time, but I assume that yield ratios stay the same.

Table with canning yields for fruits and vegetables — Source: The New Butterick Cook Book (1924)

Old-Fashioned Cucumber Sauté

cucumber saute spears on plate I was intrigued by a recipe in a hundred-year-old cookbook for Cucumber Sauté, so decided to give it a try. Cucumber spears are briefly boiled, then rolled in flour and sautéed.

The Cucumber Sauté spears were slightly crunchy and very tasty.

Here’s the original recipe:

Recipe for Cucumber Sauté — Source: The New Butterick Cook Book (1924)

Except for the number of cucumbers, the amounts are not listed for any of the ingredients. When I updated the recipe, I added amounts for some of the ingredients.

Here’s the recipe updated for modern cooks:

Cucumber Sauté

Servings: 3 - 4
Time: 20 minutes
Difficulty: moderate
Print

water

4 small cucumbers (about 4 – 5 inches long)

butter or cooking oil (I used butter.)

1/3 cup flour

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons minced parsley or chives (I used parsley)

Fill a saucepan about 2/3’s full of water; bring to a boil using high heat.

In the meantime, peel the cucumbers, and then quarter them lengthwise. Put the quartered cucumbers into the boiling water, reduce heat so the water simmers and cook the cucumbers 3 minutes. The drain the cucumbers and lay on a paper towel to eliminate any excess moisture.

In the meantime, combine the flour, salt, and pepper. Then roll the cooked cucumbers in the flour mixture.

In a skillet, heat enough butter or cooking oil to cover the bottom of the pan. When hot, add the floured cucumbers. Cook until they begin to lightly brown, then turn and lightly brown the other side. When the cucumbers are turned add the parsley or chives and evenly distribute over the cucumbers. When lightly browned on both slides remove from heat, drain on paper towels, and serve.

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