Gram had many recipes for pickles of various types, and here is one from this little booklet. It is for a small batch, and note it does not call for alum, which is often used in pickles to give them their crispy crunch. Bread & butter pickles are typically made with mustard seeds and are … Continue reading
The dough nut is considered a thoroughly American food, although it is similar to the Dutch “oil cake” popular in the 18th century. In New Amsterdam, er, New York around 1809, Washington Irving described the nuts of dough fried in hog’s fat in his History of New York. This is considered to be the earliest … Continue reading
Chocolate Cake (Mabel Haas) 1 cup granulated sugar 2 heaping tablespoon butter 1 or 2 eggs Add 1 cup milk 1 1/2 cup flour 1/4 cup cocoa 1 tablespoon soda 1 tablespoon vanilla 1 tablespoon vinegar Beat white of eggs put in last
One way I find source material for this blog is to troll ebay and pray that some recipe collector doesn’t snipe the items I want. Recently I have bid on several handwritten recipe journals dating from the early 20th century and earlier. Most I either gave up on because the price was just too rich … Continue reading
My mom used to make something very close to this, which had a lot of celery salt or seed, I think. It had a distinctive smell that didn’t appeal to me, but she loved it! 3 Bean Salad 1 can peas 1 can french green beans – drained 1 can green beans 1 purple onion … Continue reading
Gram's Recipe Box 