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Old 01-09-2013, 07:43 AM
 
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Here's a link to a book of Early American recipes by a lady who used to demonstrate hearth cooking at the 1840 House and Flag House Museums in Baltimore.

"At The Hearth"

Amazon.com: At the Hearth: Early American Recipes (9781561672158): Mary Sue Pagan Latini: Books
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Old 01-09-2013, 10:06 AM
 
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Who on here has ever had tuna casserole, featuring crushed potato chips and a can of cream of mushroom soup?
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Old 01-09-2013, 10:25 AM
 
Location: too far from the sea
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Quote:
Originally Posted by laorbust61 View Post
Who on here has ever had tuna casserole, featuring crushed potato chips and a can of cream of mushroom soup?
Oh, back in the '60s and '70s. Everything called for cream of mushroom soup. LOL

One of my pet peeves in cooking is when the recipe calls for some pre-packaged thing that I don't have--like the canned soups or a multitude of other things that I never seem to have on hand.
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Old 01-09-2013, 01:12 PM
 
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Quote:
Originally Posted by in_newengland View Post
Oh, back in the '60s and '70s. Everything called for cream of mushroom soup. LOL

One of my pet peeves in cooking is when the recipe calls for some pre-packaged thing that I don't have--like the canned soups or a multitude of other things that I never seem to have on hand.

Progresso the soup company has moved into the area of cooking sauces like tomato basil, cheese, mushroom and others. I might check them out.
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Old 01-10-2013, 03:04 PM
 
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Quote:
Originally Posted by in_newengland View Post
One of my pet peeves in cooking is when the recipe calls for some pre-packaged thing that I don't have--like the canned soups or a multitude of other things that I never seem to have on hand.
Yes. The canned soup crutch isn't so bad, because I know how to approximate it. I get more irritated at recipes that call for some specific brand of seasoning blend that I am unfamiliar with. I want to taste what the recipe creators tasted, so it is irrelevant that I know how to season foods, I don't know what exactly is in that blend!

Fortunately, most recipes I try come from excellent cookbooks, or highly rated website recipes. I just avoid product branded cookbooks.
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Old 01-11-2013, 09:50 AM
 
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Quote:
Originally Posted by rohirette View Post
Yes. The canned soup crutch isn't so bad, because I know how to approximate it. I get more irritated at recipes that call for some specific brand of seasoning blend that I am unfamiliar with. I want to taste what the recipe creators tasted, so it is irrelevant that I know how to season foods, I don't know what exactly is in that blend!

Fortunately, most recipes I try come from excellent cookbooks, or highly rated website recipes. I just avoid product branded cookbooks.
You should also avoid any cookbook by Poppy Cannon. She invented the term "can-opener gourmet."
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Old 01-11-2013, 12:33 PM
 
Location: Temporarily, in Limerick
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Quote:
Originally Posted by Cliffie View Post
You should also avoid any cookbook by Poppy Cannon. She invented the term "can-opener gourmet."
Yikes! That reminds me of my nieces. My sister once proudly boasted that her girls LOVED to cook. In shock & horror (because my brother & I are the only 2 in my huge family who can boil water sans burning it) I said, 'Really!!! What do they like to cook?' Her reply? 'They microwave frozen pizza, heat their own canned soup, make tea...'

Seriously? In which decade did heating pre-cooked food & dunking a teabag become re-categorized as actual cooking??? < Insert fist shaking emoticon >

Can-opener gourmet? Ohhhh... Poppy, please!
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Old 04-01-2014, 07:00 PM
 
Location: SoCal desert
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I just picked up an "Old Timey" cookbook as a free Kindle download and it is a real hoot. Copywrite 1914.

Butter (interchangeable with lard) measurements - size of a walnut, size of half an egg, size of an egg ...
Oven temperatures - low, moderate, high, and very high
Coffee Jello! I'm gonna try this one - although they call it Coffee Jelly, it uses gelatin and is put in a mold.
Making candy - 'place pan in snow to cool ...'
There was even a 'coffee' made from bread crumbs. Don't think I'll try that, LOL

It may still be a free download for anyone who is interested ...
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before [Kindle Edition]
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Old 04-02-2014, 09:36 PM
 
Location: account deleted
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Quote:
Originally Posted by 70Ford View Post
Been reading the Little House books to my kids this last week by Laura Ingalls Wilder. She mentioned a lot of food items I don't recall ever eating. Mince meat pies? WTF is a mince meat pie? Vinegar pie? Here's a thread to drop your old school (Old Timey) recipes on.
Kansas Pioneer Vinegar Pie
http://www.heritagerecipes.com/pie-r...negar-pie.htm3
My mother always made Mincemeat pies for Christmas. I loved buttermilk pie, custard pie, tomato soup cake, spoon bread, hoe cakes... etc. Talk about really old recipes....I have a ton of the old old family recipes.
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Old 04-03-2014, 08:34 AM
 
Location: Florida (SW)
39,236 posts, read 18,774,996 times
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Default Sugaring Off

Quote:
Originally Posted by Mayiask View Post
Think it was "Little House in the Big Woods" where they made candy by filling a pan with snow and drizzling maple syrup into it and letting it set. That picture always sticks in my mind..........
When I was a kid....we did the same thing. The" sugaring off" was a town event....(like the bean hole bean bake in the summer). They would pack troughs full of clean snow and pour maple syrup on it and then you could wind some up on a little wooden spoon in the shape of a paddle. I was too young but my mother told me that a young man would carve an ornate sugaring-off paddle to give to the girl he was "sweet on" as part of the courtship or dating custom..... like giving your high school ring or letter jacket.

That was up in Canada...but they still have Sugaring_Offs in NH. There is a great one at a sugar bush in Canterbury......lots of maple sugar and donuts....and pickles for when you've had too much sweet. A country band plays and a caller leads the contra and quadrille dancing. Great Fun!
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