Recipe Card Thursday: Bordeaux Sauce

When I saw this card, I fell in love with the penmanship.  It charmed me for some reason.

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I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment.  Some research shows that there are other recipes similar that were printed around 1900-1910.  So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.

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Grape Conserve

So what makes a conserve different than a jam or jelly?  The addition of nuts.  It is normally very thick and chunky.  Not to mention delicious.

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7 pound basket of grapes (take out seeds)

4 pounds sugar

1 pound seeded raisins

$.25 worth of walnut meats (more the merrier)*

Cook until thick.  Burns very quickly.  Sweeten more if necessary.

*According to prices that were advertised in The Daily Record [Morris County New Jersey], December 15-25, 1910, one pound of walnuts was $.18.  I am thinking that this would require 1 lb to 1 1/2 lbs of walnuts.

Tiny’s Dressing

I do not know who Tiny was but he was passing off Boiled Bacon Dressing as his own.  Which is fine, because this is an exceptional dressing on spinach, with sliced red onion and boiled eggs.

Tiny’s Dressing

¼ lb. bacon

½ cup sugar

2 eggs, lightly beaten

½ cup vinegar

½ cup water

Cut bacon into small pieces. Cook and drain off most of the grease. Add remaining ingredients to bacon, and bring slowly to a boil, stirring constantly. Refrigerate before serving.

This is great on any tossed salad, but especially endive!

Ten-Minute Cranberry Sauce

This Thanksgiving, try your hand at making home made cranberry sauce.  I guarantee it will taste better than the canned stuff, and your family will be very impressed!  Add a sliver or two of orange peel to the mixture for a delicious variation.

Ten-Minute Cranberry Sauce

Boil 1 cup sugar and 1 cup of corn syrup or 1/2 cup of honey with 1 3/4 cups of water.  Let boil for 5 minutes.  Add 4 cups of fresh cranberries.  Boil until the skins pop, about 5 minutes. Cool.

This recipe makes about 1 quart.

Ruby Red Dressing

The article this dressing was in suggests serving this over cut-up fruits and salad greens.  It is especially good with oranges and grapefruits.  I think it would be delicious with a spinach salad with blue cheese and cranberries.

Ruby Red Dressing

Beat with a fork until smooth 1/2 cup currant jelly, 4 tablespoons salad oil, 2 tablespoons lemon juice or white vinegar, dash of salt and a few drops of onion juice or 1 slice of onion.

Continue beating until smooth.  If a slice of onion is used, place it in the dressing a few minutes before serving, then remove.

Salad Dressing – Hotel Richmond, Batavia NY

Recipes like these make old cook books a cache of treasures.  I do not know if the Hotel Richmond still exists in Batavia, NY.  Someone was so enamored of their house dressing that they asked for the recipe, and actually managed to get it and capture it for all time.  I believe this to be the actual recipe for the dressing from someone at the hotel, as it gives the specific brands, a must in some house dressings.  Because everyone knows there is alot of difference in brands of catsup/ketchup.  And as a bonus t thos recipe, I get to pass along the heritage of the recipe.  It’s a heddy power, I tell you.

Salad Dressing – Batavia – Hotel Richmond

1 cup sugar

1 cup mazola or wesson oil

1 cup Heinz catsup

1/2 cup vinegar

2 cooking onions diced – to give flavor only

juice of 1 lemon

1 tsp. salt

1 tsp. paprika

Keep in jar in refrigerator.  Shake well each time before using.