Browned Whole Onions Recipe

Browned Onions

I found a hundred-year-old recipe for Browned Whole Onions that is lovely with a hearty pot roast, game, or other flavorful meat. The onions’ robust flavor nicely complements the meat.

These onions are firmer than the sliced browned onions that are often served today–and they are not at all like the breaded onion “flowers” that restaurants sometimes serve. Instead they have a delicate outer browned layer, and firmer but delicious inner layers.

Here’s my modern adaptation of the old recipe:

Browned Whole Onions

  • Servings: 8
  • Time: 1 hour 10 minutes
  • Difficulty: moderate
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8 medium onions

1 teaspoon salt + 1/8 teaspoon salt

2 tablespoons flour

1/8 teaspoon pepper

2 tablespoons bacon drippings or olive oil

1/2 cup water + 1/2 cup water

Preheat oven to 400° F.  Peel onions, place in a large saucepan, cover with water, then add 1 teaspoon salt. Bring to a boil, and then reduce heat and simmer for 15 minutes. Remove from heat and drain onions.

In the meantime combine the flour, 1/8 teaspoon salt, and pepper in a small bowl. Dust the onions with the flour mixture.

Place the bacon drippings or olive oil in an oven-proof skillet, then add onions.  Pour 1/2 cup water into the pan along the edge. Place pan in oven and bake for  approximately 25 minutes. Remove from oven, and gently turn and roll the onions in the dripping in the bottom of the pan. If needed, add additional water. Return to oven and bake for an additional 15 minutes or until lightly browned.  (The amount of time is dependent upon onion size. Larger onions may need to be rolled in the drippings a second time and cooked a little longer.) Remove from oven, and place browned onions in serving dish.

Add 1/2 cup water to the drippings in the skillet, and scrape the bottom of the pan to loosen any flour or cooked pieces of onion. Place on a burner, and bring to a boil while stirring constantly. Reduce heat and cook a few minutes until the mixture has thickened slightly. Spoon the “gravy” over the onions and serve.

Here is the original hundred-year-old recipe:

Source: Ladies Home Journal (February, 1916)
Source: Ladies Home Journal (February, 1916)

Old-Time Asparagus Omelet Recipe

asparagus omelet h

I have a short list of brunch dishes that I regularly make. I recently found a recipe in a hundred-year-old issue of Good Housekeeping  for Asparagus Omelet that I’m adding to my repertoire of go-to brunch recipes. It makes a stunning presentation, and has a wonderful texture and taste.

Often omelets are a little heavy, but Asparagus Omelet is not like the typical modern omelet. The recipe calls for beating egg whites into stiff peaks, and then folding the remainder of the ingredients into them.  This omelet incredibly light and airy with embedded pieces of asparagus.

The omelet was so thick that I didn’t even try to fold it over like the typical omelet, and instead just turned the unfolded omelet onto a plate (actually I turned it onto a baking sheet) and cut into wedges.

Asparagus Omelet d

Here’s the recipe updated for modern cooks:

Asparagus Omelet

  • Servings: 3-5
  • Time: 1/2 hour
  • Difficulty: moderate
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2 tablespoons butter

2 tablespoons flour

1/2 teaspoons salt

1/4 teaspoon ground pepper

1 cup milk

6 eggs, separated

3/4 cup cooked  asparagus (1-inch pieces)

cooked asparagus tips for garnishing

Preheat oven to 350° F. Make a white sauce by melting the butter in small saucepan, then stir in the flour, salt, and pepper. Add a small amount of milk and make a paste. Gradually add remaining milk while stirring rapidly and continuing to heat. Continue stirring until thickens. Then remove from heat and set aside.

In a mixing bowl, beat egg whites until stiff peaks form.

In another bowl, beat the egg yolks until lemon colored. Stir in the white sauce and asparagus pieces; then fold into the beaten egg whites.

Heat a large oven-proof skillet on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg and asparagus mixture into the hot skillet, and gently cook for 1 minute. Move the skillet to the oven, and bake for about 10 minutes or until the egg mixture is set.

Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Garnish with asparagus tips and cut into wedges.

Asparagus Omelet e

Here’s the original recipe:

Source: Good Housekeeping (April, 1916)
Source: Good Housekeeping (April, 1916)

Parsnip Balls

Parsnip Balls 2

Winter farmers’ markets in the small suburb where I live are always a bit of an adventure, and I’m never quite sure what will be available. I recently was thrilled to find some lovely parsnips, but then I had a challenge: Could I find an interesting hundred-year-old recipe that called for parsnips?

I browsed through a couple 1916 issues of Good Housekeeping magazine and came across an intriguing recipe for Parsnip Balls, and decided to give it a try.

The Parsnip Balls only had a few ingredients and were surprisingly easy to make. They turned out awesomely. The balls were coated with ground walnuts which added a bit of crunch to the earthy, sweetness of the parsnips. This recipe is a keeper.

Here’s the recipe adapted for modern cooks:

Parsnip Balls

  • Servings: 3 - 4
  • Time: 20 minutes
  • Difficulty: medium
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3-4 medium parsnips (1 cup, mashed)

15 saltine crackers (1/2 cup  cracker crumbs)

1 egg yolk

1/8 teaspoon salt

1/2 cup ground walnuts

1/2 cup shortening or lard

Peel parsnips and cut into 1/2 inch cubes. Place cubed parsnips in a medium saucepan and cover with water. Using high heat bring to a boil, then reduce heat and simmer until parsnips are tender. Drain parsnips, and then mash. In the meantime, crush the saltine crackers to make crumbs.

Combine mashed parsnip, cracker crumbs, egg yolk, and salt in a bowl. Shape the mixture into 1-inch balls; then roll in ground walnuts. Place the shortening into a frying pan, and heat until hot.  Drop balls into the hot shortening, then gently roll the balls with a fork until all sides are a light brown. Remove from heat and drain on paper towels.

And, here is the original recipe:

Source: Good Housekeeping (May, 1916)
Source: Good Housekeeping (May, 1916)

Old-fashioned Butterscotch Pie with Meringue Topping

butterscotch pie 3

People knew how to make lovely pies a hundred years ago. An old-time winter favorite was Butterscotch Pie with Meringue Topping. I found this classic recipe in the February, 1916 issue of Good Housekeeping.

The Butterscotch Pie is irresistible with a smooth, buttery pudding and a light, delightful meringue. Here’s my adaptation of the recipe for modern cooks:

Butterscotch Pie with Meringue Topping

  • Servings: 4 - 5
  • Time: 35 minutes
  • Difficulty: medium
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1 cup brown sugar

1 cup hot water

2 tablespoons flour

1/8 teaspoon salt

1 tablespoons cold water

3 egg yolks, beaten

1 tablespoon butter

1 8-inch (small) baked pie shell

3 egg whites

1 tablespoon granulated sugar

Preheat oven to 325° F. Combine brown sugar and hot water in a saucepan, bring to a boil. In the meantime, in a small bowl combine the flour and salt. Gradually stir the cold water into the flour mixture to create a smooth paste; then stir in the beaten egg yolks. Add one tablespoon of the hot sugar liquid to flour and egg yolk mixture and stir to combine; then add several additional tablespoons of the hot sugar liquid while stirring constantly. When enough liquid has been added to make a thin paste,  stir the flour and egg yolk mixture into the remaining hot sugar mixture in the saucepan. Using medium heat, bring to a boil while stirring constantly; reduce heat and simmer  while continuing to stir until the mixture thickens. Remove from the heat and stir in the butter. When the butter is melted, pour into the pie shell.

To prepare the meringue, put the egg whites into a mixing bowl. Beat until peaks form, then beat in the granulated sugar. Spoon the meringue onto the top of  the pie, and then swirl. Use care to get the meringue spread all the way to the edge of the pie. Bake in the oven for approximately 10 minutes or until the meringue is a light brown.

Here is the original recipe:

Source: Good Housekeeping (February, 1916)
Source: Good Housekeeping (February, 1916)

Baked Pork Chops with Apples Recipe

DSCN1755

Pork chops are a food that I crave in mid-winter, but would seldom think about eating in July. Maybe it brings back vague memories of eating freshly butchered pork in January when I was a child.  When I saw an intriguing recipe in the January, 1916 issue of Good Housekeeping for Baked Pork Chops with Apples, I immediately knew that I wanted to try it. The old magazine featured the recipe–and even included a picture.

Source: Good Housekeeping (January, 1916)

The top of a baked apple showily topped each pork chop for a lovely, yet decidedly old-fashioned, presentation. The pork chops had a nice, slightly crispy, bread crumb coating with sage undertones that blended nicely with the tanginess of the baked apples.

Here’s how I adapted the recipe for modern cooks:

Baked Pork Chops with Apples

  • Servings: 3
  • Time: 1 hour
  • Difficulty: easy
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1/2 cup bread crumbs (fine)

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon rubbed sage

3 pork chops

3 apples

1 tablespoon (3 teaspoons) butter

Preheat oven to 375° F.  Combine bread crumbs, salt, pepper, and sage. Coat the pork chops with the bread crumb mixture and put in a baking dish or oven-proof skillet. Cut the top 1 1/2 inch off the apples and core. (Reserve the remainder of apple for use in another recipe.) Center a cored apple top on each pork chop; place 1 teaspoon of butter in the center of each apple. Bake for 45 minutes or until the pork chop is thoroughly cooked.

And, here is the original recipe:

Source: Good Housekeeping (January, 1916)
Source: Good Housekeeping (January, 1916)

Old-fashioned Beet Relish Recipe

beet relish

I’m always on the outlook for salads and relishes that use seasonal ingredients. When browsing through the January, 1916 issue of Good Housekeeping, I came across an intriguing recipe for Beet Relish. Of course, I had to try it.

The Beet Relish contains chopped beets and cabbage in a tangy vinegar dressing that has a fun horseradish kick. This recipe makes an absolutely beautiful, slightly flashy, sweet- sour side dish.

Beet Relish

  • Servings: 5 - 7
  • Time: 30 minutes active prep
  • Difficulty: easy
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1  cups sugar

1 cups vinegar

1 tablespoon salt

1 tablespoon dry mustard

1 tablespoons celery seed

2 cups cooked beets, chopped

1/2 small head of cabbage, chopped

1/8 cup to 1/2 cup horseradish, grated

Combine sugar, vinegar, salt, dry mustard, and celery seed in a bowl. Add chopped beets and chopped cabbage; stir to combine. Add horseradish to taste. Refrigerate for at least 24 hours before serving. Will keep in the refrigerator for several weeks.

Here is the original recipe:

Good Housekeeping (January, 1913)
Good Housekeeping (January, 1913)

I halved the recipe when I made it. I also used much less horseradish than called for in the original recipe. A little horseradish adds a nice peppery flavor to this dish–but too much can easily overwhelm the other flavors.

Steamed Chocolate Nut Pudding with Hard Sauce Recipe

steamed chocolate nut pudding

Hundred-year-old cookbooks have oodles of steamed pudding recipes. These slow-cooking molded desserts were easy to make back in the days when people had a fire constantly burning in a wood stove. I have vague warm fuzzy memories of steamed puddings made by an elderly neighbor when I was a child, and I’ve wanted a pudding mold for some time–so I was thrilled to get one for Christmas.

A few day ago I flipped through my old cookbooks, and tried to decide which pudding recipe to make. I finally decided to try the recipe for Chocolate Nut Steamed Pudding because it sounded delicious – and didn’t require steaming for as long as many other puddings. (It only needed to be steamed for 1 1/2 hours.)

This recipe was worth the time and effort. The pudding was incredible.  I expected the pudding to be heavy and rich–and was thrilled that it actually was moist, yet light, with a hint of chocolate that enhanced the taste of the walnuts. The recipe called for beating 5 egg whites (and only 1/2 cup of flour) which resulted in a very light cake-like dessert.

I served it with Hard Sauce (which is actually a brandy butter). The Hard Sauce partially melted on the warm pudding surface releasing a luscious buttery brandy essence .

Here’s my updated version of the recipe for modern cooks:

Steamed Chocolate Nut Pudding

  • Servings: 5 - 7
  • Time: 2 1/2 hours
  • Difficulty: difficult
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Steamed Pudding

2 tablespoons sugar

1/2 cup flour

1/4 teaspoon salt

1 ounce unsweetened baking chocolate, grated

1/2 cup milk

5 eggs, separated

1/2 cup sugar

1 cup walnuts, chopped

In a saucepan, combine the 2 tablespoons sugar, flour, salt, and grated chocolate. Gradually stir in the milk to make a smooth mixture; and put on a stove burner at medium heat. Cook until the mixture thickens while constantly stirring. (This mixture become quite thick, so use care not to scorch.) Remove from heat and set aside.

Put the egg whites in a bowl, and beat vigorously until stiff peaks form.

Working quickly (so the egg whites remain beaten), put the egg yolks and sugar in another bowl; and combine. Add the chocolate mixture, and beat until smooth. Stir in the walnuts, and then gently fold in the beaten egg whites.

Put the mixture in a greased mold, and steam for 1 1/2 hours.* Remove from mold and serve warm with Hard Sauce. (This pudding is also excellent cold without the Hard Sauce.)

*Notes: I used a 2 liter mold, but had some extra space at the top. A 1 1/2 quart mold would be large enough. Historically coffee cans were often used as molds. BBC Good Food has an excellent video that succinctly describes how to steam a pudding (or follow the directions that come with the mold).

Hard Sauce

1/2 cup butter

1 cup powdered sugar

1 teaspoon water

2 tablespoons brandy

Cream the butter, then slowly add the powdered sugar while stirring constantly. While continuing to stir, add the water, and then the brandy.

Here are the original recipes:

Source: Lowney's Cook Book (1912)
Source: Lowney’s Cook Book (1912)

There were two Hard Sauce recipes in the cookbook. I adapted the first one.

Source: Lowney's Cook Book (1912)
Source: Lowney’s Cook Book (1912)