BY DECADE. Popovers are the American version of Yorkshire Pudding. This recipe comes from my great-grandmother, who immigrated to the US from Hungary in the early 1900s. Crescent contended that the labeling on the cartons and bottles inside the cases, which stated “Mapleine, a Vegetable Product Producing a Flavor Similar to Maple,” should be taken into consideration. Back in January I discussed the Golden Rod Cake and the pan used to bake it. CHESTNUT STUFFING. Gradually beat into these half a cup of sugar, then two tablespoonfuls of milk or orange juice, and, lastly, half a cup of sifted flour, sifted again with a level teaspoonful of baking powder and a few grains of salt. The last dinner on board the Titanic for first-class travelers before it sank on the morning of April 15, 1912, featured salmon with a mousseline sauce, filet mignon lili, lamb in a mint sauce, roast duckling with applesauce, sirloin of beef, roast squab and more. Read the Old Cook Books (late 1800's & early 1900's), links to free online e-copies discussion from the Chowhound Home Cooking, Cookbooks food community. While of the most simple nature, these recipes are those used by some of the most famous chefs of Old Mexico, and a careful reading of the following pages will enable you to surprise and please your friends and family with dishes that have graced the table of President Diaz and have made Mexican cooks as famous as those of France.”. This year, the Northwest weather has been unusually cold, and so I bet the strawberries are running late.) 1930s. ONION STUFFING. This is pretty straightforward despite being 102 years old. The Boston Cooking School offered the Golden Rod Cake Pan in the pages of their magazine, so it is no surprise that they had a recipe or two for it themselves. I’m also looking forward to finding one of the darn pans! Search Search. Then there is What To Cook and How To Cook It 1899, by Mrs. W. A. Johnson of Paris, Kentucky. That Roberts Lightning Mixer looks useful, and the mayonnaise mixer… well, you’d have to make a lot of mayonnaise to make that one worth taking up space in the kitchen, but if you do make a lot of mayo, I can see that it could be helpful. And the title calls these either Waldorf Triangles or Golden Rod Cake, implying that they are alternate names for the same thing. I apologize. Rind of 1/3 orange, TUTTI FRUTTI. Put the mixture into Waldorf Triangle pans and bake in a moderate oven. Could the pistachios be the defining characteristic of Waldorf Triangles? Dozens of Old Fashioned Recipes used in history such as pot pies, emigrant stew, gold rush pork chops, johnny cakes, desserts and more. Raw oysters, Lobster Newburg and Broiled Quail are included alongside the roast turkey we are more familiar with at Christmas today. I piled huevos on the chips, then put a dollop of chili sauce (made for the previous night’s enchiladas) and a smaller dollop of sour cream on the top, and a tiny sprinkle of grated cheese. Read page 2 of the Old Cook Books (late 1800's & early 1900's), links to free online e-copies discussion from the Chowhound Home Cooking, … BROWNED SWEET POTATOES. Golden Rod Cake. Flavor with a grating of orange rind, or half a teaspoonful of vanilla extract. Pare and cut the orange in thin slices and sprinkle with two tablespoonfuls of sugar. The recipe itself is pretty straightforward; boil a sugar syrup until it “will form into a ball when dropped in cold water”—soft ball stage, 235° F–240° F. Then remove it from the heat, let it stand briefly, and then stir it against the side of the pan with a spoon, which should give you some crystallization. But the majority of syrup sold in grocery stores is plain old “pancake syrup,” and that’s the artificial stuff.) Now I am the designated person in our family to make the Fig Cookies. This was for ruffians and brazen harlots. We used a metal bowl as a double boiler, and this time the rabbit sauce was dead easy to make and no trouble whatsoever. But that part could certainly be phrased more clearly.). (In the US, if the label calls it “maple syrup,” it’s supposed to be 100% pure maple. Lynn was right! You can still find sweet orange omelets here and there, but they are decidedly old-fashioned. ), but I did get a picture of the finished product: Compare this with the picture here, and it’s obvious this was a much more successful experiment. APPLE SALAD. The blog author, Rose Thornton, recently posted a great 1903 ad for Dunham’s Cocoanut, with swoopy Art Nouveau lines surrounding a picture of “Cocoanut Cream Bars,” and the “Candy Receipt” that would produce the delectable desserts. (I could go on. The government charged that the cases were illegally labeled “Crescent Mapleine” on the outside, and that those words would indicate that the product contained maple. The first recipe is very close to Mrs. Chandler’s recipe, above. COFFEE. CHANDLER. LEMON JELLY. Put butter in a hot omelet pan and pour in the mixture. This recipe has been handed down through my mother's family for years. If any readers attempt these recipes, we'd love a photo of the results. Allow it to cool, strain and add one quart of ice water. It’s June, which means that it’s strawberry season! I was looking through a 1914 issue of The Boston Cooking School Magazine when this ad caught my eye: There are a couple more references to these recipes that could add clarity to the situation, or perhaps just muddy it further. PINEAPPLE SHERBET. The “maple” syrup that most people have on their pancakes and waffles isn’t made of maple at all. This should sound familiar, because it is nearly word-for-word the same as the recipe “Goldenrod Cake for Charlotte Russe Moulds and Waldorf Triangles” that the Boston Cooking School published in an earlier version of their magazine in 1904 and 1905, and that I included in my earlier post. Sign up for newsletter. ), so I hope I can get back to the business of recipe resurrecting. Following the directions, I mixed the cheese, butter, leftover onion, Penzey’s chili powder, and salt in the pan. Her recipes, culture and cooking styles that were brought over from Germany. NUTS. Beat the whites of the eggs stiff, add the sugar and orange rind, salt, beaten yolks, and two tablespoonfuls of orange juice. Many more can be found on the main index page or by looking through the archives. (“Et erit pro ruffianis et lecceatrichus.”). Here are a couple more recipes for the Golden Rod Cake. When the cakes are baked, cover the sides with confectioner’s frosting or with fondant, then sprinkle with blanched pistachio nuts, chopped fine. Then, about 20 years later in The Way to a Man’s Heart: The Settlement Cook Book (about which I will be posting more soon): Orange Omelet. A collection of late-16th & 17th century English recipes & receipts presented in their original language, all transcribed from primary sources. Golden Rod Cake. Orange SherbetRoast Haunch of VenisonBarberry JellyDressed LettucePlum Pudding, Hard SaucePeach Ice Cream in Sticks Cake     Coffee. It was the key ingredient to flaky pie crust, crispy fried chicken and delicious pastries and biscuits. ROAST GOOSE. Break the eggs into a bowl, adding the cheese and cook slowly, stirring until done, and then stir in chopped parsley and serve hot. Bake this in goldenrod pans (it will take two pans, each holding six triangles). FIGS. To the yolks add three tablespoonfuls of sugar, not more than a pinch of baking powder, two tablespoonfuls of flour, four of milk, one tablespoonful of orange juice. Foolproof. Meatless Cookery by Maria McIlvaine Gillmore was published in 1914, and includes several holiday menus, such as: CHRISTMAS MENU Those recipes now adorn the glossy pages of countless cookery books, together with a vast selection of modern recipes demonstrating Ireland's new culinary tradition. Freeze to a mush, using equal parts of ice and salt. Decorate the table with strawberry vines or ferns, and have two white-robed maidens to serve the frappe.”. – Dana Bate, In the early 1900s, Alabama was a major cotton producer. I’ll start with a brief one I promised back in May. (Unfortunately, Google Books doesn’t have it freely available online even though it is in the public domain. APPLE SAUCE. So they must be as good as my Grandmothers' cookies. 1 egg, When it begins to thicken well, spread over the sliced oranges (no juice). Serve with powdered sugar. Orange Omelet. On one side ornament the name “Golden Rod” in different colors; that is, if cakes are frosted chocolate, ornament in yellow; if iced yellow, ornament in pink or white, etc. I plan to try this one and will report back. They are lot of work. We took her advice, using our recipe but her directions. My favorite fillings are apricot jam with golden raisins, or raspberry jam. And then I found this photograph in the 1906 Table Talk Illustrated Cook Book: The text reads: “Two new cake forms are on the market. I have a new recipe resurrection to post soon, but in the meantime, I want to link to a relevant post at The Ugly Woman’s Guide to Internet Dating (which, despite the title, has some lovely posts about old houses and kitchen topics, including one on the Monitor Top fridge, a topic of particular interest to me). If you use canned fruit which is very sweet the frappe may not require so much sugar. APPLES. Kristen wasn’t here that night, and is skeptical that the Welsh rabbit can be good after all, so I’ll be making this again for her to try. One of the 1904-1905 recipes includes the boiled frosting and pistachio nuts, but the other does not. Did you know that Fried Green Tomatoes did not originate in the South? I still don’t know the origin of the name, and I would really like to see how the Golden Rod cake was supposed to look. You may find it hard to read. This photo of Waldorf Triangles and their triangular pan is from American Cookery, April, 1921, p. 680. Bockenheim’s recipe is not terribly different from those that followed about 100 years ago. Four eggs, five tablespoonfuls of sugar, a little salt, two oranges, two tablespoonfuls of butter. It was not, however, as good as the enchiladas from the previous night, which were tremendous. Although we now have a working oven again, I was taking no chances — I just toasted the bread in the toaster this time, playing it safe. My mom taught me the recipe this year. early-riser oven omelet In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. MARLBORO PIE. It was not as spicy as I would have liked it, so if I make it again, I may experiment with more spice. For a side dish, I served a salad with a sweeter balsamic vinaigrette dressing to balance out the salty savoriness of the Welsh rabbit. Groceries are a large part of most people’s budgets, and replacing pricey Aunt Kate’s Kitchen: From strudel to cakes, apple recipes from the early 1900s that are still in season today. However, I cannot be certain of this. 1910s. There are the German-American versions from Praktischer Ratgeber für Conditoren, Cakebäcker und Brotbäcker und Candy-Macher/Practical Manual for Confectioners, Pastrycooks and Bakers and Candy Makers, 1912, that parallel the 1890s versions I found in my previous post, and one of which specifically calls for “three-cornered, long pans” [“long” is left out of the English translation on that page, but it’s there in the German].). But there is one imitation flavor that is commonly eaten without complaint in the US and Canada — maple. RAW OYSTERS. Cucumber Salad 2 pkgs. TO SELL AT TEN CENTS A PIECE. TO SELL AT 15 CENTS EACH. And soon, I’ll actually try baking some Golden Rod Cake or Waldorf Triangles. Aunt Kate’s Kitchen: Two scone recipes from the early 1900s that will taste just as good in 2020. Perhaps some of these menus will inspire you to add old-style Christmas food to your holiday meals this year. We did find several recipes, but were left wondering about what the cake was supposed to look like, and about the origin of the name. Mix and bake like above. RAISINS. Add the sugar. 1980s. The University of Washington has a photo of the same booth, but not only has that area of the booth been clearly retouched in the UW copy, but there are some other small differences that make it seem likely the photos were taken at different times, so the UW photo does not necessarily confirm anything. The only ingredient we didn’t have was the chopped parsley, and I decided I could easily live without it. MINCE PIE. 2 tablespoons powdered sugar. No luck so far. Much like curry, the stew is a beautiful mess of vegetables, meat, poultry and a myriad of other ingredients, cooked slowly over gentle heat. Christmas might be a good time to try this one. It accompanies this recipe: Beat the yolks of six eggs very light; gradually beat into these half a cup of granulated sugar, then two tablespoonfuls of orange juice. Gradually beat in half a cup of fine granulated sugar, then two tablespoonfuls of milk or orange juice (lemon juice will not do) and, lastly, half a cup and one tablespoonful (for difference in flour) of sifted flour, sifted again with a level teaspoonful of baking powder and a few grains of salt. Throughout the 20th century, however, many homemakers made a much simpler artificial maple syrup with only three ingredients: granulated sugar, water, and the flavor extract Mapleine. LEMON QUEEN CAKES. As it begins to boil stir in one cupful of sifted flour. Then in 1910, an event occurred that...Read More », Bajan Pudding is a simple pound like cake with the added sweetness of dried cherries, if made without the cherries it is simply called plain cake, with the cherries and raisins if added it is called Pudding in Barbados. This 1908 ad, published during the same month in which those 300 cases of Mapleine were seized in Chicago on the charge of misbranding, shows that Crescent was already taking pains to clearly label the bottles and ads. This page contains an archive of all entries posted to Hearth and Home in the 19th Century Recipes category. Well, call me a brazen harlot, then. The dishes should be strawberry red, green, and white. Beat the yolks of six eggs very light. If it’s strawberry season, it’s time for a strawberry festival, with some strawberry recipes and menu ideas! This recipe has evolved somewhat over the last hundred years or more and there are several versions out there. Lastly, add half a cup of sifted flour, sifted again with a level teaspoonful of baking powder and a few grains of salt. I spent part of it doing two more Master’s thesis drafts as well as a couple of research projects (one food-related, yes indeed). While curry focuses more on building a depth of flavor by adding differen… We had almost every ingredient available either from leftovers from the previous night’s enchilada experiment (such as the onions, cheese, chili powder, etc.) NEAPOLITAN CREAM. Leave the oven door open a few minutes before removing the eclairs, to prevent their falling. CELERY. Perhaps the word is a portmanteau of “pimiento-olives”? The resultant food concoction is a riot of color, flavors, and aromas that are much more sophisticated than the plain old soup. BROILED QUAIL. yeast Let stand a little while and stir into corn meal mixture. In 1909, Crescent hosted a large Mapleine display at the Alaska-Yukon-Pacific Exposition in Seattle, and described Mapleine, perhaps with a bit of exaggeration, as a “household word” that “spread the fame of Seattle throughout the Western hemisphere.” The booth at the A.Y.P., standing between booths for Carnation Milk (also a local product, at the time, but currently owned by Nestle) and Jell-O, was proudly marked “Seattle, Wash.” in large letters. Cream together one pound of fine sugar with ten ounces of butter and one and a half pints eggs, one pennyweight of soda, one teaspoonful of vanilla, twenty ounces of cake flour, two pennyweights of cream of tartar. Roast Goose, Apple Sauce GRAPES. MINCE PIE. I remember my first time eating this dish—they tasted a little sour, warm, crunchy, and yummy. It’s also credited to the (then) very famous Mrs. Rorer, who compiled a recipe booklet or two for Dunham’s. Black Cake recipes from the early 1900s Recipes were a little less thorough around the turn of the turn of the last century, but there seems to be enough information for a good start. Put a small quantity in each section and spread evenly. A quick Google search turned up this post by the Old Foodie, who looked into the topic last year, complete with three interesting recipes. LARDY CAKES, circa early 1900s As promised, here is my Lardy cake recipe! When partly cool add four eggs, beating them in one at a time. Baked Red Snapper, Parsley Sauce Check out our early 1900s recipes selection for the very best in unique or custom, handmade pieces from our shops. Late 1800's to early 1900's. This is really only speculation, subject to change as I find more information. I beat the eggs and then stirred them into the cheese mixture. really! Coffee     Chocolate. This recipe is said to be handed down from a grandmother in the early 1900’s. I think of them both whenever I make it! My grandmother brought it with her from Italy in the early 1900's. No mention of boiled icing sprinkled with pistachios, just orange icing. None of my modern cookbooks contain one, but they are frequently found in classic late 19th/early 20th century cookbooks such as Fannie Farmer’s Boston Cooking-School Cook Book, The Settlement Cook Book, and Mrs. Lincoln’s Boston Cook Book. Neither is it a substitute or even an imitation of maple syrup but an original flavoring with the Genuine Maple Flavor.” The bottle pictured now contains a clear disclaimer. More coming soon — but I just wanted to post that I have finally found a Golden Rod Cake pan (as seen here)! An American Omelet. Here is one example: Boil together in a saucepan one cupful of boiling water, one-fourth cupful of butter, and a speck of salt. CAKE. The unique taste of Boston beans comes from molasses, which was once in abundant supply here through the early 1900s. Mix the cheese, butter, onion, chili powder and salt in a hot pan and stir until cheese is melted. In the early 1900s, frozen desserts were the most stylish way to end a banquet or a dinner party, all year round. Is this Orange Slices recipe what was meant?). And no orange. It worked perfectly. Lastly, vegetarianism is not new. Though the formatting is slightly different than the 1901 original, the wording of the recipe instructions is unchanged.). CELERY. https://www.tastecooking.com/secrets-californias-oldest-recipes One of the 1904-1905 recipes includes the boiled frosting and pistachio nuts, but the other does not. that had pistachios and were not orange. (Judging from some of my previous experiences making a very similar old-fashioned fudge recipe, they aren’t kidding when they tell you to work quickly here. In Part 2 of this series, I’ll post advertising and recipes from Mapleine’s heyday; in Part 3, I’ll make a Mapleine Pie. It is one of the highest foods containing vitamin D, second only to cod liver oil. A delightful luncheon dish. I haven’t been able to find one. Riced Potatoes     Boiled Parsnips Perhaps we can assume that Mrs. Chandler just didn’t mention the orange icing because it was assumed that any reader would know that Golden Rod cakes would have orange icing. 110 years ago in June 1901, Good Housekeeping published “XXth Century Festivals: The Strawberry Festival,” suggesting that festivals should be held on a moonlit evening and furnished with tables with fine white linen tablecloths and fern decorations. I have since found a tiny bit more information about this elusive cake. No pistachios this time. Imitation flavorings tend to be frowned upon these days, or, at least, not respected very much. My thought, after all of this, is that Golden Rod/Goldenrod Cakes are probably the basic triangular cakes, usually iced with orange icing (and perhaps frequently conflated with the Orange Slice cakes which had a slightly different pan, but could also be made in the Golden Rod pan), and that Waldorf Triangles were a variation (presumably originating at the Waldorf Hotel?) HOW TO RENDER LARD - Until the early 1900’s, Lard was a staple cooking fat in home kitchens. Watch this space tomorrow for the results. Larkin, a popular mail-order company of the time, produced “The Larkin Housewives’ Cook Book” in 1915, featuring recipes submitted from around the country. Most grocery store pancake syrups, as you can see here on the Aunt Jemima website, are corn syrup with added colorings, preservatives, and natural and artificial flavorings. “Never Fail” Dumplings. The implication here is that Golden Rod cakes become Waldorf Triangles by the addition of frosting and chopped pistachios. 1950s. I cheated and used tortilla chips I had on hand. Some years we demolished the foods that were in abundance and readily available, others we ate what would have been considered trendy at the time. Clear Soup     Bread Sticks In the appendix, on page 282-283, we find: One-fourth cup of butter, one cup of confectioner’s sugar, one-half cup of milk, two cups of flour, one level teaspoon of baking powder, two eggs, the grated rind and juice of one orange. (Well, usually it is. Traditional Polish Easter bread. Close. The suggested centerpiece (which “should have a place of honor”) sounds quite lovely for a summer twilight party: “In a conspicuous place set a table holding a glass bowl of strawberry frappe or lemonade, to be served in small glass cups. Beat the yolk of the egg and add the orange rind and juice. The formula has always been secret, but a modern Mapleine package lists the following ingredients: “Water, natural flavorings, caramel color, alcohol (7%), phosphoric acid, vanillin, and sulfiting agents.”, The United States government took issue with Crescent’s packaging, and in 1909, the case of The United States of America vs. 300 Cases of “Mapleine” ended up in court. COFFEE. ONIONS. ORANGES. The ingredients were the same, except that we used Buzzsaw Brown Ale instead of Newcastle. When they are cool split one side, fill with sweetened strawberries or jam. The recipe in 365 Orange Recipes: An Orange Recipe for Every Day in the Year is called “Goldenrod Cake” and says “Bake in goldenrod pans and when cold ice with the following Icing,” going on to describe an icing made from orange rind, egg, sugar, water, orange and lemon juice, and “sugar to make as thick as fondant.” The icing is then colored orange. Scones have always been popular but these two easy recipes straight from the early 1900s make it easy to whip up the delicious treats in no time at all. Spread orange icing over each triangle, made by mixing confectioner’s sugar with enough orange This is a very high honor. The recipe makes 3 large loaves. ROAST GOOSE. This one has more text and so the instructions are fleshed out a bit more. This is the same as the BCS “Goldenrod Cake for Charlotte Russe Moulds and Waldorf Triangles” and the later American Cookery “Waldorf Triangles” recipe, with one exception — the end. * Mapleine is still sold today, but Crescent was sold to McCormick and Company, Inc. of Baltimore, Maryland in 1989, and Mapleine no longer promotes Seattle on its packaging. Make an omelet of four eggs, the yolks and whites beaten separately, four tablespoonfuls of sugar, a pinch of salt, grated rind of one orange and three tablespoonfuls of orange juice, fry. DATES. COFFEE. It also has Enchiladas, but they are different from the flat stacked enchiladas in the 1937 cookbook. They are rolled, include homemade tortillas (called only “thin cakes” in this recipe, not tortillas), and it is suggested that “sardines cut into fine pieces are sometimes added.”. OYSTER SOUP. But the one that mainly caught my attention is the one at the bottom of the page: “Golden Rod Cake Pan,” an oddly-shaped pan that appears to make triangular cakes. So, I started to do a little research on Lard, and it has some really great data on it. (This defense of Mapleine from a local Seattle perspective, from a 1909 issue of The Coast, is interesting reading.). 1970s. Putting all this together, what we have is a fairly fine sponge cake, frequently with orange flavoring, shaped something like triangular ladyfingers, and sometimes used the same way (which might explain the lack of icing in Mrs. Chandler’s recipe—if you were making these for a Charlotte Russe, you wouldn’t need the icing). In 1904-1905, they gave us these two slightly different variations: Goldenrod Cake for Charlotte Russe Moulds and Waldorf Triangles. ), Interestingly, while the 1903 ad uses the old-fashioned term “receipt,” the 1901 ad just says “recipe.” (Speaking of language/spelling changes, I wonder why “cocoanut” became “coconut” sometime during the 20th century.). CHICKEN CROQUETTES. BOILED TURKEY. It should be tasty, if tooth-achingly sweet. The recipe just says “serve hot.” When looking at modern versions, though, I saw that the dish is often served on tortilla strips. CRANBERRY JELLY. This recipe for fried green tomatoes comes from my Mississippi-born grandmother, and she taught me how to make it. ROAST PIG. They are a tradition at Christmas and are wonderful with a hot cup of coffee. The Boston Cooking-School Magazine October 1905, p.174, has this recipe: Prepare the goldenrod cake mixture given on page 91 of August-September, 1904, issue of the magazine. TURNIPS. One more try at the Welsh rabbit. DATES. In December 1901, American Kitchen magazine provided four separate menus for Christmas dinner. both of my … LETTUCE SALAD. NUTS. They are listed from oldest to newest. In 1905, a Crescent chemist invented Mapleine, “a wholesome, vegetable extract, made from roots and herbs” (according to a 1906 ad in The Pacific Monthly, pictured on the right). SWEET POTATO CROQUETTES. Thanks, Lynn! Let’s try some presidential cuisine. The men in the house loved it, though. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. As soon as the cakes are turned from the pan cover the sides with boiled frosting and sprinkle with fine-chopped pistachio nuts. When it gets here I will post some photos. The former cakes are covered after baking with orange flavored icing. Dessert recipes from the early 1900s. The modifications were made, and Mapleine stayed on the market. Crescent's Mapleine display at the Alaska-Yukon-Pacific exposition in Seattle, 1909. In the comments for the last Welsh rabbit post, reader Lynn wrote: Do try the rarebit again…it is delicious. ONIONS. Many menus of that period list them as “pim-olas.”), (Editorial note 2: The formatting of the recipes is intended to be compatible with Google’s new Recipe View system. PINEAPPLE SHERBET. APPLE SAUCE. The older recipes also do not refer to the pans by name as “Waldorf Triangle pans.” The title of the early Boston Cooking School recipes seems to be pretty clear that this is a recipe for Goldenrod Cake that can be used to make Waldorf Triangles. If you think that the pumpkin frenzy every fall is a millennial thing, you have not seen all the pumpkin recipes from the early 1900s. APPLES. Considering that the recipe is from 1908 and was written for an audience that may not have been as comfortable with hot and spicy foods as we are, I’m not surprised that it was a little mild. 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