Old-fashioned Tomato Succotash Recipe

I always thought Succotash was a mixture of corn and lima beans, so I was surprised to see a recipe in a hundred-year-old magazine for Tomato Succotash. The recipe called for seasonal vegetables – tomatoes, corn, green pepper, and onions – so, of course, I had to give it a try.

The medley of vegetables was delightful.  This recipe is a keeper. And, I know that it will become part of my repertoire of recipes that I regularly make.

Here’s the original recipe:

Source: Good Housekeeping (August, 1917)

I’m not sure what is meant by “green corn” in the recipe. When I made the recipe, I took it to mean tender (perhaps slightly immature) corn.

And, here is the recipe updated for modern cooks:

Tomato Succotash

  • Servings: 5 - 7
  • Time: 20 minutes
  • Difficulty: easy
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4 large tomatoes

3 large ears of corn , cooked (tender corn is best)

2 tablespoons butter

1/ 2 green pepper, chopped

1 small onion, chopped

1 teaspoon salt

1 tablespoon sugar

1/4 teaspoon paprika

Peel and slice the tomatoes, set aside. (I put the whole tomatoes in boiling water for about 30 seconds, then removed from the hot water and put briefly in cold water. The skins are then easy to slip off the tomatoes).

Cut the corn from the cob. Set aside.

Put the butter in a large skillet; melt using medium heat. Add green pepper and onion; saute until tender. Stir in the sliced tomatoes, corn, salt, sugar, and paprika. Cook until the mixture is hot and bubbly. Remove from heat and serve.

Old-fashioned Peach Tapioca Dessert “Without Cream”

I recently found a hundred-year-old recipe for the perfect peach dessert – Peach Tapioca Without Cream.  The name is a bit misleading. This luscious, refreshing dessert is topped with almond-flavored whipped cream.

The peaches are embedded in a delightful, thick, sweet, tapioca sauce made with water, sugar, and lemon. The use of water rather than the usual milk or cream creates a lovely new dimension that’s unlike any tapioca I’ve ever eaten.

This recipe was published in Good Housekeeping in 1917.  At the time, food prices were rapidly rising due to food shortages cause by World War I. Cream was expensive – so the recipe called for making the tapioca with water instead of cream. But apparently the recipe author couldn’t bring herself to totally eliminate the cream and decided that people could afford to use a little cream that could be whipped into a delightful topping.

Here’s the original recipe:

Source: Good Housekeeping (October, 1917)

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

Peach Tapioca without Cream

  • Servings: 5 - 7
  • Time: 40 minutes active prep time
  • Difficulty: moderate
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Peach Tapioca

1/2 cup granulated tapioca (Minute tapioca)

3 cups water

1/4 teaspoon salt

juice and grated rind of  1/2 lemon

3/4 cup sugar

6 large peaches, pared and thinly sliced

Combine the tapioca, water, and salt in a large saucepan; bring to a boil using medium heat while stirring constantly. Reduce heat and simmer gently while continuing to stir; cook until the mixture is clear and thick (about 20 minutes). Remove from heat; stir in the lemon juice, grated lemon rind, and sugar. Added the sliced peaches and gently stir to combine. Put into a bowl and refrigerate until thoroughly chilled. Serve with Almond-Flavored Whipped Cream.

Almond-Flavored Whipped Cream

1 cup heavy whipping cream

4 tablespoons confectioners sugar

1/2 teaspoon almond extract

Put cream in a bowl; beat until stiff peaks form. Add confectioners sugar and almond extract; beat until combined.

Old-fashioned Chocolate Mint Sauce for Ice Cream

 

Last week I did a post on a hundred-year-old recipe for Mint Syrup. In that post, I said that the syrup could be used in coffee (it’s delicious) – but several readers suggested that it would be wonderful on ice cream, especially if it was mixed with chocolate syrup.

Well, great minds think alike – and it goes across the years. The magazine that contained the Mint Syrup recipe, also contained a recipe for Chocolate Mint Sauce for Ice Cream.

This sauce was much thicker than most modern chocolate syrups, but it was delightful on vanilla ice cream. The hundred-year-old recipe calls for lots of brown sugar and only one tablespoon of cocoa. I expected the syrup not to be chocolaty enough – but I was wrong. It had just the right amount of chocolate with the brown sugar apparently contributing to the rich flavor.

Here’s the original recipe. (I’m also including the Mint Syrup recipe, so that you don’t need to go back to last week’s post.)

Source: Good Housekeeping (August, 1917)

I found this recipe challenging. When I made it, the sauce quickly hardened into a candy-like consistency. I reheated it and added butter. I then removed from the heat and stirred rapidly until the sauce began to thicken – and it again got too thick, so I  added water (quite a bit of it), and stirred until the consistency seemed right for a sauce.

Here is the recipe updated for modern cooks – though I feel like it still needs a bit more tweaking. If you try this recipe, I hope you’ll add comments about how well it turned out – and whether you made additional revisions to the recipe.

Chocolate Mint Sauce

  • Time: 1 hour
  • Difficulty: difficult
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Chocolate Mint Sauce

2 cups brown sugar

1 tablespoon cocoa

1 cup milk

2 tablespoons butter

1 cup mint syrup (see recipe below)

1/2 – 1 cup water, if needed

Put the brown sugar and cocoa in a sauce pan; stir to combine. Gradually add the milk while stirring. Bring to a boil using medium heat, then reduce heat and cook until it forms a soft ball when dropped into cold water (238° F.).  Remove from heat, stir in the butter. After the butter has melted,  add the mint syrup.  Stir rapidly until the sauce begins to thicken; add water if the sauce is too thick.  Serve on ice cream.

Mint Syrup

1 cup sugar

1/2 cup water

1/2 cup mint leaves

Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.

Hundred-Year-Old Mint Syrup Recipe

I love fine coffee – and I hate to admit it, but I like it even better when I add a little flavored coffee syrup. I often feel guilty. Many commercial coffee syrups contain corn syrup and have lots of artificial ingredients.

I no longer need to feel guilty. I found a recipe for the perfect Mint Syrup in the place I would have least expected – in a hundred-year-magazine.   It’s made with fresh mint leaves and there’s not a bit of corn syrup in it (though there is lots of sugar, so maybe I should continue to feel just a bit guilty). This simple syrup highlights the bright, complex nuanced flavor of  the mint, and is wonderful in coffee and other beverages and foods.

Here’s the original recipe:

Source: Good Housekeeping (August, 1917)

And here is the recipe updated for modern cooks:

Mint Syrup

  • Time: 25 minutes
  • Difficulty: easy
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1 cup sugar

1/2 cup water

1/2 cup mint leaves

Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.

Hundred-year-old Tomato and Cucumber Salad Recipe

I love all the fresh summer produce at the farmer’s market. Two of my favorites are tomatoes and cucumbers, so when I saw a hundred-year-old recipe for Tomato and Cumber Salad I knew that I had to give it a try.

The salad  was delightful, and had a light vinaigrette dressing that enhanced the sliced vegetables.

Source: American Cookery (October, 1916)

Source: American Cookery (October, 1916)
Source: American Cookery (October, 1916)

When I made this recipe, I halved it and I still had more dressing than I needed. Here’s the recipe updated for modern cooks:

Tomato and Cucumber Salad

  • Servings: 3-4
  • Time: 15 minutes
  • Difficulty: easy
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1 large cucumber

2 tomatoes

1/4 cup olive oil

2 tablespoons apply cider vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 tablespoon onion, grated

Slice the tomatoes, and pare the cucumbers with a regular knife and then slice (using a fluted knife if desired). Arrange the sliced cucumbers and tomatoes in a serving dish. Set aside.

To make the dressing, put the olive oil, vinegar, salt, pepper, and grated onion in a small bowl. Mix thoroughly and then pour the desired amount over the tomatoes and onions.

Extra dressing may be refrigerated and kept for several days.

My fluted cucumbers didn’t look like the ones in the old photo. Maybe they used a different type of knife.

Hundred-year-old Porcupine Salad Recipe

I have warm memories of making Raggedy Ann Salad and other character-shaped salads using canned fruits when I was a child, so I was thrilled to see a recipe for Porcupine Salad in a hundred-year-old cookbook.

Porcupine Salad was fun and easy to make, and it turned out beautifully. Almond slices are inserted into a canned pear half, and whole cloves are used to make the eyes.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilia Frich (1917)

When I made the recipe I didn’t serve it on a lettuce leaf, and  I skipped the fruit salad dressing, but they could be added if desired. I found this recipe in the same cookbook that contained the Fruit Salad Dressing Made with Honey that I made last week, so that dressing could be used to replicate the original recipe’s serving suggestion.

Porcupine Salad

  • Servings: 1
  • Time: 10 minutes
  • Difficulty: easy
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For each serving:

1 canned pear half

sliced almonds

2 whole cloves

Insert the almond slices into the larger part of the pear half, then stick the two cloves into the small end for the eyes.

Old-Fashioned Fruit Salad Dressing Made with Honey

Refreshing fruit salads are one of my go-to foods on hot summer days, so when I saw a recipe for Fruit Salad Dressing Made with Honey in a hundred-year-old cookbook I knew that I had to give it a try.

The whipped dressing, made with real cream, honey, and vinegar, was tart – but a perfect fruit topping. The tangy-sweetness of this  light, airy whipped cream dressing perks up the fruit, and can turn a generic mixture of fruits into a special fruit salad.  When I made this recipe, I asked people to guess what ingredient gave the dressing its tang.  They guessed that it contained  sour cream or even a little yogurt – and didn’t think of vinegar.

Here’s the hundred-year-old recipe:

Source: The Housewife’s Cook Book by Lilia Frich (1917)

I couldn’t tell from the recipe whether the Fruit Salad Dressing was supposed to be spooned on top of the fruit or stirred into the fruit, so I made it both ways. The two presentations were very different – but the Fruit Salad was delicious both ways.

And, here is the recipe updated for modern cooks:

Fruit Salad Dressing Made with Honey

  • Servings: 8 - 10
  • Time: active prep time: 15 minutes
  • Difficulty: moderate
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3 egg yolks

1/3 cup honey

1/3 cup vinegar

1/4 teaspoon salt

1 1/2 cups  heavy whipping cream

Beat egg yolks, then stir in the honey, vinegar, and salt. Place in a saucepan, and cook using medium heat while stirring constantly. Bring to a boil, reduce heat, and continue cooking for 1 minute. Remove from heat and chill in refrigerator.

When ready to serve,  beat the whipping cream until stiff peaks form and then stir in the chilled egg mixture.

May be served as a fruit topping or stirred into a fruit mixture (grapes, cherry halves, cubed peaches or apricots, strawberries, etc. work well).

Cook’s note: This recipe makes a lot of dressing. I used the dressing on two consecutive days. On the first day, I whipped 1/2 cup of cream and stirred the egg mixture in to taste. The second day I whipped the remainder of the cream and stirred in the remaining dressing.