Lemon Pop – 1915

Pop or Soda – the eternal geographical question.  Here in western New York, it is most definitely “pop”.  In other areas, it is soda.  The geographical lines for whether you say pop or soda are amusing to me.  Here is another great antique soda recipe from the Fleischmann’s Yeast pamphlet.

Lemon Pop

Old fruit crate labels are amazing.

1/2 cake Fleischmann’s Yeast

2 pounds granulated sugar

2 ounces ginger root

8 quarts boiling water

2 ounces cream of tartar

Juice of 7 lemons

Place ginger root (crushed) in pot, add sugar and boiling water, lemon juice and cream of tartar. Let stand until lukewarm, the add yeast dissolved in half cup water; stir well. Cover and let stand eight hours in a warm room; strain through flannel bag and bottle. Set bottles in  a cool place and put on ice as required for use.

This is a most refreshing summer beverage; as a thirst quencher nothing is superior.


Zucchini Bars

Anyone who has tried Zucchini Bread will appreciate this use for that end of season plethora of green squash.  Recipes such as this are great, especially for zucchini that has grown too large to eat in large pieces.  Don’t tell anyone it is zucchini if they don’t like it.  It is very similar to banana bread – nice and moist.

Zucchini Bars

3/4 cup margarine (butter)

1 cup coconut

1 1/2 tsp. baking powder

1/2 cup brown sugar

1 3/4 cup flour

1 tsp. vanilla

2 cups shredded zucchini

3/4 cup walnuts

2 eggs

1/2 cup white sugar

Cream margarine and sugars until fluffy.  Add eggs, one at a time, beating after each addition.  Stir in the vanilla, flour and baking soda.  Mix well.  Add coconut, zucchini and nuts.  Spread batter evenly in well greased 9X13 pan.  Bake 40 minutes at 350F.  Frost while still warm.

Cinnamon Frosting

1 cup powdered sugar

1/2 tsp. cinnamon

1 1/2 tbsp. melted butter

1 tsp. vanilla

2 1/2 tbsp. milk

Mix together until smooth and spread on bars.

Chewy Salad

Say what??  I’m not sure “chewy” is a term I like to think of in my salads.  Then again, this is one of those despised “jello” salads – those thinly disguised aspics that are parading around as something delicious and yummy.  See https://oldthymerecipes.wordpress.com/2011/08/02/just-say-no/

Chewy Salad

1 cup crushed pineapple

1 pkg. Knox gelatin

3/4 cup cold water

3 oz. cream cheese

1 pkg. Lucky Whip

1 cup celery, chopped

1/2 cup nuts

Heat pineapple and juice until very warm.  Dissolve Knox gelatin in cold water.  Add this to pineapple.  Let cool.  Whip Lucky Whip, add softened cream cheese.  Add celery and nuts.  Fold this into jello mixture.  Refrigerate until serving time.

Cider Cake – 1866

Here is a wonderful recipe from the Dr. Chase’s Recipes or Information for Everybody, from 1866.  Old recipes can be a treat to read, as the directions tend to be more factual rather than instructional.  Basically, you were given a list of ingredients and you were supposed to automatically know what to do with them, in the proper order, and at the proper temperature in your wooden cooking stove.

This recipe for Cider Cake calls for saleratus.  While this sounds frightening and somewhat like a chemistry course, it’s simply sodium bicarbonate… baking soda.

Cider Cake

It's nearly fall. That means fresh pressed apple cider.

6 cups flour

3 cups sugar

1 cup butter, room temperature

4 eggs

1 cup cider

1 teaspoon saleratus (baking soda)

1 grated nutmeg (the whole thing)

Beat the eggs, sugar and softened butter together, and stir in the flour and nutmeg; dissolve the saleratus in the cider and stir into the mass and bake immediately, in a quick oven.

A quick oven would be 375-400 degrees.  Grease your pan first – I think this would be about enough to fill a 9X13 cake pan or two 8-9″ round tins.

Pork Cake – 1866

Here is one of those things that just doesn’t sound right.  In fact, it sounds downright disgusting.  But it is worth sharing. Because it sounds so disgusting. Apparently this was a favorite of Wallis Simpson, scandalous Duchess of Windsor, fellow cook book hoarder.  I’m not sure she ever ate this, considering her lovely, svelte figure.

The following recipe is copied directly from Dr. Chase’s Recipe or Information for Everyone, 1866.

Pork Cake, Without Butter, Milk or Eggs

A most delightful cake is made by the use of pork, which saves the expense of butter, eggs, and milk.  It must be tasted to be appreciated; and another advantage of it is that you can make enough, some leisure day, to last the season through; for I have eaten it two months after it was baked, still nice and moist.

Fat, salt pork, entirely free of lean or rind, chopped so fine as to be almost like lard 1 lb.; pour boiling water upon it 1/2 pt.; raisins seeded and chopped 1 lb.; citron* shaved into shreds 1/2 lb.; sugar 2 cups; molasses 1 cup; saleratus** 1 teaspoon rubbed fine and put into the molasses.  Mix these all together, and stir in sifted flour to make the consistence of common cake mixtures then stir in nutmeg and cloves finely ground 1 oz. each; cinnamon, also fine, 2 ozs.; be governed about the time of baking it by putting a sliver into it – when nothing adheres it is done.  It should be baked slowly.

You can substitute other fruit in place of the raisins, if desired, using as much or as little as you please, or none at all, and still have a nice cake.  In this respect you may call it the accommodation cake, as it accommodates itself to the wishes or circumstances of its lovers.

When pork will do all we here claim for it, who will longer contend that it is not fit to eat?  Who?

I kid you not, this is how it is written in the book.  It makes one chuckle with the absurdity of it all.

*Citron is a fruit, much like a lemon.  Lemon is a perfect substitute whenever an old time recipe calls for citron.

**Saleratus is sodium bicarbonite – baking soda.

Pennsylvania Pot Pie

Instead of a flaky crust surrounding this “pot pie”, flour squares are dropped into the boiling, finished product.

Pennsylvania Pot Pie

1 stewing chicken (cut up)

1/2 cup chopped onion

2 medium potatoes, cut in small pieces

2 1/2 cups flour

1 1/2 tsp. salt

2 eggs

Small amount of water or milk

Place stewing chicken, onion and one teaspoon salt in a large pot and cover with water.  Cook until chicken is tender. Remove chicken from broth, pick meat from bones, then return meat to broth.  Add potatoes and cook for about 15 minutes.

Place flour, mixed with 1/2 teaspoon salt, in a bowl.  Form a well in the center and add the eggs.  Mix thoroughly.  If the dough is not soft enough, add a small amount of milk or water.  Roll out as thin as possible on a floured surface and cut into 1 1/2″ squares. Allow to dry 1/2 hour.  Drop these squares into the boiling chicken broth.

Cover tightly and boil for about 20 minutes.

If you are pasta-making challenged, buy a bag of these instead 😀

Black Bean and Smoked Chicken Soup

This came from my large milk crate full of old clipped and handwritten recipes.  While I don’t think that this recipe is terribly old, it sounds terribly delicious.  Best of all, it is low fat.  Can’t get much better than that!

Black Bean and Smoked Chicken Soup

1/2 cup dried black beans

2 cups water

1 bay leaf

Light vegetable oil cooking spray

1/2 cup peeled and chopped broccoli stems

1/2 cup peeled and cubed carrot (1 medium carrot)

1 cup peeled and chopped celery (2 medium stalks)

1 cup chopped onion

1 tablespoon dried thyme

1 tablespoon dried basil

1/2 cup dry white wine

8 ounces boneless, skinless chicken breast

4 tablespoons barbecue (no oil variety)

1 cup fat free chicken stock

12 ounces evaporated skim milk (you can usually find fat free anymore)

2 cups broccoli florets

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

1 tablespoon liquid smoke (seems like A LOT – start with a teaspoon at a time)

1 tablespoon Worstewhatevershire sauce

1 teaspoon Tabasco sauce

1/4 cup chopped fresh cilantro

Put the dry beans in a bowl and cover with cold water, soaking overnight or at least 8 hours.

Drain and transfer to medium saucepan.  Add 2 cups water and bay leaf.  Boil over medium heat for 15 minutes.  Reduce heat to low and simmer uncovered for 20 minutes until beans are tender.  Drain and discard bay leaf.

Preheat oven to 400 degrees.

Place stockpot over medium heat for 1 minute and spray twice with vegetable oil.  Add broccoli stems, carrot, celery and onion.  Cover, reduce heat to low and cook 5 minutes, stirring twice.  Add thyme, basil and wine and simmer uncovered for 15 minutes.

In the meantime, cube the chicken and coat with barbecue sauce and bake 10 minutes on the top shelf of oven.  Remove from oven and let cool.  Add the chicken cubes, chicken stock and beans to the pot, cooking on low for 3 minutes.  Stir in the milk and the broccoli florets.  Cook for 5 minutes, but do not let it boil.  Add dissolved cornstarch and cook 2 minutes, stirring constantly.  Stir in liquid smoke, Worstewhatevershire sauce and Tasbasco sauce.  Garnish with chopped cilantro.

To thicken this without cornstarch, reserve about 1/3 of the beans.  Add them to a blender with a bit of stock and blend carefully, being sure to hold the top of your blender on with a towel.  Add the puree to your soup to help thicken it naturally.