Recipes – Old

13 thoughts on “Recipes – Old”

1. Pingback: Recipes, Diary Reflect Simpler, Authentic Era In U.S. | Charlie R. Claywell

2. When I was a young girl my mother used to can everything and I right by her side. There was a recipe in (I think) what may have been a Betty Crocker paperback small cookbook. There was a recipe for canned spiced green tomatoes, I can’t find the correct recipe and am reaching out to anyone who thinks they may have the one I’m looking for. I remember it started w 5lbs of green sliced tomatoes, sugar, allspice, cinnamon sticks and I don’t know, maybe vinegar. If anyone thinks they may be familiar with this please post it. There are many recipes but not one of them, so far, has been The recipe. Many thanks and I love this blog

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   1. Unfortunately I’m not familiar with this recipe, but if I ever see it I’ll let you know. Spiced Green Tomatoes sound like something that I’d like.

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   2. That probably came out of one of the Ball Blue Books. They would publish a new one every few years by the Ball canning jars. They still publish the little paper back but the recipes change over time. If they had a sweet and sour taste then there was apple cider vinegar in the recipe? If the tomatoes was used for green tomato pie then they would have been cold packed in just water with the spices then processed. If you remember the years that she made this? You might be able to find a old Ball Blue Book from that time frame on eBay. The little Ball Blue Books was the bible of canning and still is for most farm kitchens.

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   3. Hi Victoria, I just came across your post asking for help finding a certain recipe. I think this is it oh, so much time has passed you probably will never see this but I’m posting it anyway.
      https://nchfp.uga.edu/how/can_06/spiced_green_tomatoes.html

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      1. Thanks for sharing this link. Hopefully Victoria will see it. Spiced Green Tomatoes sound wonderful.

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   4. Looks like this might be what you’re looking for,,,
      https://www.therusticelk.com/pickled-green-tomatoes/

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      1. Thanks for sharing.

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3. Sheryl, this new blogger I discovered, Susan asked me a question while we discussed scrapple that I can not answer: was the original scrapple made from the trimmings after butchering a pig at home? Here is her link –
   https://susansleggs.com/2016/11/09/scrapple-whats-that/

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   1. Whew, this question takes me back to my childhood in Pennsylvania. My memory is that Scrapple is primarily the seasoned and thickened broth of pork trimmings with a little of the ground trimmings included in the broth. When we butchered we put the trimmings, including the liver and head meat, into a kettle and covered it with water and added salt and pepper. After it was well-cooked, the trimmings were ground. Most of the ground meat was eaten as “liverwurst”, but some was put in the broth which was then thickened with corn meal (and maybe flour).

      I found a recipe for Scrapple in a cook book published in 1950 called the Mennonite Community Cookbook:

      Scrapple

      1 1/2 cups ground liver pudding [In the old cookbook, cooked pork trimmings are called “pudding”]
      1 quart broth from cooked pudding
      1 cup corn meal
      3 cups whole wheat flour
      1 1/2 teaspoons salt
      1/2 teaspoon pepper

      Bring to a boil broth in which pudding meat was cooked. Season with salt and pepper. Stir into the boiling broth the corn meal and flour. Add ground liver pudding. This should be the consistency of corn meal mush. Cook slowly in heavy pan or top of double boiler for approximately 30 minutes. Pour in dishes to mold. When cold, slice 1/4 inch thick and fry in hot fat until grown and crusty on both sides.

      (I’m going to copy what I just wrote above, and put it on the site with the question.)

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      1. I can’t thank you enough for going to the trouble of getting this to me. I KNEW I came to the right person to ask!! My father loved having this for breakfast during the winter months.
         Thanks again!

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         1. You’re very welcome. I had fun looking through my old cookbooks for a scrapple recipe. The question intrigued me – and I was annoyed that I couldn’t exactly remember how we made scrapple when I was a child.

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4. I have an old recipe for cinnamon rolls that the dough rises in the refrigerator. A mixture of cream and brown sugar is put into the pan before placing the rolls to bake. But I was never given the amount of sugar and cream and maybe I put too much because it didn’t rise up while baking like it should from the friend that shared it. Alas, she’s no longer available.

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