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Old 04-07-2014, 03:01 PM
 
7,357 posts, read 11,685,112 times
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Let's not forget other peasanty foods, either. The New England boiled dinner is one. Bubble-and-squeak is another. Those date back to the Middle Ages. Along with gutting a whole animal and throwing it on a serving plate with the vegetables it was roasted with. Any really old recipe that calls for almond milk instead of cow squeezin's may date from the Middle Ages as well -- it was a basic ingredient in those days and only now is coming back into fashion.

You can date recipes by their key ingredients. Until the slave trade made sugarcane farming a big concern, sugar was as hard to find (and as pricey) as cocaine is today. Indian pudding was originally made with maple syrup, and only later became a trendy molasses (cane-sugar-based) dish. Recipes calling for whole fish (guts included) probably dates back to the colonial period. Anything full of marshmallows and pineapple, like Ambrosia Salad, is straight from the 1930s.
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Old 04-07-2014, 03:29 PM
 
Location: Florida (SW)
47,859 posts, read 21,881,052 times
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Default Salt Cod

Quote:
Originally Posted by elston View Post
Cape Cod Turkey recipe from the late 1800's.

My grandmother used to make what she called "cape cod turkey" and my father made the same thing and called it "creamed codfish". They would take salt cod (the kind that comes in a little wooden box or at least it used to)...and freshen it overnight in cold water. Drain and add fresh water several times. Then the cod would be coarsely flaked or broken up and added to a white sauce. It was always served with whole boiled potatoes as the starch and a vegetable (usually canned peas). I think Dad might have liked to serve pickled beets along with it. I might recollect a hard boiled egg quartered and added to the sauce too.

This was a big favorite in my house growing up....we three kids liked it.
I just found an old recipe for the Salt Cod Dinner.....it was a little more than I remembered from my childhood.

1 lb salt cod
6 med size Maine potatoes
6 medium size beets
4T flour
1/4 lb salt pork
2 cups milk
1/4 t pepper

Soak codfish overnight to freshen it. After tasting it and determining that it isn't too salty....simmer it below the boiling point until it is tender. (Just a few mins). Do Not ever allow it to boil...it will toughen it.) When the fish is done it will flake when broken.

Boil the potatoes; boil and dice or slice the beets or use canned beets.

Wash the 14 lb salt pork then dice. Cook salt pork very slowly in a frying pan over low heat (cast iron of course). Drain the pork and return about 4 T of the fat to the pan.

Add 4 T flour to fat and stir. Add pepper. Add milk slowly stirring constantly to thicken and be smooth.
Add a little salt if necessary.

Keep gravy hot...at this point the cooked cod can be added to the gravy OR serve in this manner.

Place freshened cooked fish on a hot platter. Place crispy bits of fried salt pork on top of fish.
Make a red border of the beets around the fish. Serve the gravy and the cooked potatoes separately. If preferred, pour gravy over the fish, then the crispy pork.

Better serve Johnnycake (corn bread) with this hadn't you? (Serves 6)
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Old 04-08-2014, 09:19 AM
 
Location: Florida (SW)
47,859 posts, read 21,881,052 times
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Old Fashion Roast Chicken

"The cook deserves a hearty cuffing
Who serves roast fowl with tasteless stuffing."

Singe if necessary, clean, wash and dry chicken for roasting. Salt inside of bird, stuff the neck and body cavity lightly with stuffing. Close the openings. Place breast side up in shallow uncovered pan. Rub outside of chicken with fat. Use no water in pan. Place pan in cold oven, set control at 300 to 325 degrees and roast, allowing 45 minutes per pound.
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Old 04-08-2014, 10:31 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 6,319,420 times
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Quote:
Originally Posted by Cliffie View Post
That was considered a terribly modern way to cook when the first canned soups and so on came out in the 1920s. Making things from scratch was just so, you know, old country! Like slaving away over a campfire in a Third World country!
Haha, I see. But, I am like an old country, old prairie woman & willingly take that label. I make virtually everything myself, mainly as I had a long history of migraines & food allergies. If I could have eaten cold cuts & processed/canned/frozen/fast food sans a hammering headache, rash or asthma attack, I just might have. I certainly would have had far more time in my life for fun, rather than doing what sometimes seemed like eternal food shopping/prep... but, I've learned to enjoy it.


And, before I get bombarded with negative comments (which seems to happen lately in the form of reps... odd that I don't agree, so I'll say nasty things anonymously, then bestow upon you a thumbs up!), I've no concern for what others eat. If McD's is your regular diet & you can remain healthy & nourished, fair play to you. My comments were only about my siblings referring to microwaving pre-cooked food, then calling it cooking. You all call it what you like... to me, that aien't cookin'.
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Old 04-08-2014, 11:08 AM
 
7,357 posts, read 11,685,112 times
Reputation: 8941
Quote:
Originally Posted by elston View Post
I just found an old recipe for the Salt Cod Dinner.....it was a little more than I remembered from my childhood.

1 lb salt cod
6 med size Maine potatoes
6 medium size beets
4T flour
1/4 lb salt pork
2 cups milk
1/4 t pepper

Soak codfish overnight to freshen it. After tasting it and determining that it isn't too salty....simmer it below the boiling point until it is tender. (Just a few mins). Do Not ever allow it to boil...it will toughen it.) When the fish is done it will flake when broken.

Boil the potatoes; boil and dice or slice the beets or use canned beets.

Wash the 14 lb salt pork then dice. Cook salt pork very slowly in a frying pan over low heat (cast iron of course). Drain the pork and return about 4 T of the fat to the pan.

Add 4 T flour to fat and stir. Add pepper. Add milk slowly stirring constantly to thicken and be smooth.
Add a little salt if necessary.

Keep gravy hot...at this point the cooked cod can be added to the gravy OR serve in this manner.

Place freshened cooked fish on a hot platter. Place crispy bits of fried salt pork on top of fish.
Make a red border of the beets around the fish. Serve the gravy and the cooked potatoes separately. If preferred, pour gravy over the fish, then the crispy pork.

Better serve Johnnycake (corn bread) with this hadn't you? (Serves 6)
Ah, but where do you even go to find salt cod these days?
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Old 04-08-2014, 11:24 AM
 
Location: Location: Location
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Quote:
Originally Posted by Cliffie View Post
Ah, but where do you even go to find salt cod these days?
Amazon.com
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Old 04-08-2014, 02:50 PM
 
Location: Florida (SW)
47,859 posts, read 21,881,052 times
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Default Salt Cod

Quote:
Originally Posted by Cliffie View Post
Ah, but where do you even go to find salt cod these days?
Publix supermarket here in Florida carries Salt Cod....but it doesn't come in the cute little wooden box or even the plastic version of that box....it is in a plastic bag....looks just the same. I haven't tried it. Here it is across from the fish counter....where they have smoked salmon and smoked trout and fancy fish items.
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Old 04-08-2014, 08:26 PM
 
Location: near bears but at least no snakes
26,637 posts, read 28,446,887 times
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Quote:
Originally Posted by Cliffie View Post
Ah, but where do you even go to find salt cod these days?
Lots of places that specialize in fish in New England. You might have to go long way.

I'm not a good New Englander in terms of food because I hate seafood except for baked haddock or fish&chips.

What about hash? I haven't had that in years although I guess it's available at diners and some breakfast places. But we used to have it for dinner. I think my mother put leftover meat through the meat grinder, mixed it up with leftover mashed potatoes, added some onions and fried it. Now that was really good.
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Old 04-09-2014, 07:29 PM
 
Location: Homer Alaska
1,055 posts, read 1,856,073 times
Reputation: 854
I cannot remember how long it has been since I have enjoyed a thread on C/D more then this one. Thank you all for contributing to it! The funny thing is I wandered over to this forum purely by accident, just happened to see a question come up in the sidebar. It brought back a lot of good memories of trying to convert my mother and grandmothers family favorites into standard measurements. I have been enjoying over the last few years trying to teach my daughter and other younger adults many of the skills regarding cooking/canning and gardening that were still prevalent in my rural culture, even then much of it was dying out. Great thread!
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Old 04-09-2014, 09:02 PM
 
Location: Verde Valley AZ
8,775 posts, read 11,852,389 times
Reputation: 11485
[quote=in_newengland;34284270]Lots of places that specialize in fish in New England. You might have to go long way.

I'm not a good New Englander in terms of food because I hate seafood except for baked haddock or fish&chips.

What about hash? I haven't had that in years although I guess it's available at diners and some breakfast places. But we used to have it for dinner. I think my mother put leftover meat through the meat grinder, mixed it up with leftover mashed potatoes, added some onions and fried it. Now that was really good.[/quote]

That's what I usually do with the last of a roast beef, except I don't grind it up and I don't use leftover mashed potatoes. I cut up the meat and slice potatoes to fry with the onions. It IS good!
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