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Old 09-05-2009, 04:45 PM
bjh bjh started this thread
 
Location: Memphis - home of the king
23,498 posts, read 21,117,399 times
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We all know "back in the day" people ate a lot more heavy, fatty, caloric foods, especially closer to the days when hard labor was more commonplace. And when people walked more or rode bikes more even when most no longer lived on farms.

Yet I was stopped cold a couple of days ago when reading an old cookbook. They actually wrote that since fat gives hamburger its flavor, that if your butcher's hamburger wasn't fatty enough, ask him to add a couple of ounces of fat to it! I had to laugh.

This was a 1958 cookbook with lots of directions and how-tos. I love the advice they give in old cookbooks anyway. Have you ever read any that made you laugh , wonder , roll your eyes , feel surprised , think , or ask 'what were they thinking?'

Not just 50s books, but books from any era. I read (didn't buy and wished I had) a 1912 cookbook that suggested peanut butter and green olive sandwiches. Sounds But they're actually good!

Last edited by bjh; 09-05-2009 at 05:04 PM..
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Old 09-05-2009, 06:01 PM
 
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I am a Cookbook collector and just love the old ones. I know exactly what you are talking about!
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Old 09-05-2009, 08:45 PM
 
Location: GLAMA
16,584 posts, read 30,926,845 times
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Quote:
Originally Posted by bjh View Post

Yet I was stopped cold a couple of days ago when reading an old cookbook. They actually wrote that since fat gives hamburger its flavor, that if your butcher's hamburger wasn't fatty enough, ask him to add a couple of ounces of fat to it!
That's actually good advice. You ever try to make something out of highly lean ground beef? I have. Dry as a bone.
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Old 09-06-2009, 11:47 AM
 
Location: NoVa
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I remember an older church cookbook and some of the directions and strange ingredients.

I had actually tried some of them and they were not too bad....

Wish I still had that. I think I lost it in a move.
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Old 09-06-2009, 12:02 PM
 
Location: Denver area
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Originally Posted by Fontucky View Post
That's actually good advice. You ever try to make something out of highly lean ground beef? I have. Dry as a bone.
Yep - don't want hamburgers made from lean ground beef...Must use chuck.....It all depends on what you're cooking....
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Old 09-06-2009, 12:05 PM
 
Location: Long Island via Chapel Hill NC, Go Heels?
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Usually when I use lean beef for burgers I cook em in butter. lol.
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Old 09-06-2009, 05:17 PM
bjh bjh started this thread
 
Location: Memphis - home of the king
23,498 posts, read 21,117,399 times
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Quote:
Originally Posted by Beretta View Post
I am a Cookbook collector and just love the old ones. I know exactly what you are talking about!
They're fun to read.

Quote:
Originally Posted by Pikantari View Post
I remember an older church cookbook and some of the directions and strange ingredients.

I had actually tried some of them and they were not too bad....

Wish I still had that. I think I lost it in a move.
Yeah, some of their tips are really good. Some are totally out of date. It can really vary.

I remembered another one. An early 60s cookbook by a community group - suggested to ladies to put apple slices in the dh's pipe tobacco container to keep it moist and lend flavor.

Of course, back then EVERY guy smoked a pipe - ala TV dads.
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Old 09-06-2009, 05:25 PM
 
Location: Arlington Virginia
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Originally Posted by bjh View Post
... An early 60s cookbook by a community group - suggested to ladies to put apple slices in the dh's pipe tobacco container to keep it moist and lend flavor ...
Yes back in the 60's, 70's we would put apple slices in our... ummm... "tobacco" It kept it at just the right moistness for a mellow smoke
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Old 09-06-2009, 05:27 PM
bjh bjh started this thread
 
Location: Memphis - home of the king
23,498 posts, read 21,117,399 times
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Originally Posted by quiet walker View Post
Yes back in the 60's, 70's we would put apple slices in our... ummm... "tobacco" It kept it at just the right moistness for a mellow smoke
Oh really? The things you learn on CD.
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Old 09-06-2009, 09:51 PM
 
Location: Pawnee Nation
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I recall an old cookbook that gave instructions for fried chicken that began "Select a chicken with a bright red crop and comb."
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