Odd old recipes
 

I stumbled across this one in an old cookbook called Hospitality: Recipes and Entertainment Hints for All Occasions by Mary Mason Wright. I love reading old cookbooks.Popcorn Canapes

1 cupful good milk

1 teaspoonful salt

3 boned sardines

1 tablespoonful flour

1 tablespoonful tomato

1 tablespoonful butter

Catsup

A pinch of red pepper

1 teaspoonful Worcestershire sauce

1 tablespoonful cheese

Fresh popcorn



Make a cream sauce with the butter, flour and milk. Stir until smooth and thick, then season; to this add the boned sardines, and enough freshly popped corn to make a good paste to spread. Cut hot buttered toast into squares and circles and spread with this paste.

The oddest of odd old recipes to me is this one I stumbled on a ways back. I seem to remember it being from someone's mom's church cookbook in the 1960s. It's amazing that people thought this is what Japanese food was. Or maybe dear old Preta was just not a good cook.

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Special Special Spices...

I suppose after those you wouldn't notice what you are eating.

It's really interesting to look in old cookbooks what people thought other cultures ate when there was so little contact between them. Makes me curious as to what other cultures would label as "American" dishes.

First, have you tried making this???
Second, I enjoyed the "tablespoonful of tomato" yet no measurement of catsup.

I have a feeling 10 different people could make this recipe and end up with 10 very different meals.

Anyway, good thread. I'm going to have to look at some of my mom's old cookbooks next time I'm there.

No. And not planning on it, either.

Although, I have tried popcorn as cereal in the morning. With a decent helping of butter and salt it actually isn't that bad, so it might not end up being as bad as I imagine.

The bit that got me was:
How on earth does adding popcorn to something make it into a spreadable paste? Alchemy perhaps?

Now I have "Lime Jell-O Marshmallow Cottage Cheese Surprise" running through my head.

Old recipes used here but not actually odd , difficult to find some of end delicious kueh / cakes these days

Little tea spread at Intan House , Singapore

FlyerTalker from Colorado arranged this Peranakan home museum tour , we had a blast checking out the plethora of antiques


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Interesting that you mentioned this... A YouTube food tour guy posted this recently... In Joo Chiat near Dunman.. Savoury, but still...
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That was a fun visit to The Intan with FlyerEC! Lovely Nyonya Kueh cakes!
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Let me take you back to Spain, 1983, for an “Ensalada China” (Chinese Salad)

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Ingredients:
100grams prawns/shrimps
1 cucumber
1 pepper (no colour specified, photo shows green)
1 chicken breast
2 slices of sweet ham
1 large spoon of dried mushrooms
Sugar
Oil (unspecified)
Black pepper

1. Boíl the chicken breast in salted water. Once cooked, discard skin and cut in very small little pieces.
2. Soak the mushrooms in tepid water so that they expand. Cut the cucumber, the pepper, the mushrooms and the ham slices.
3. Mix all the ingredients together and season/dress them with oil, black pepper and a pinch of sugar.

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From “La Cocina Y Su Arte” by Jesus Manuel Martínez

Worth knowing that there isn’t a Spanish word for “cranberry”. Arándano is generally used for blueberry, to get the cranberry concept across one can specify arándano rojo.
The ingredient list in the books doesn’t mention arándanos. For anyone in the 1980s (and even now) using this recipe, it’s blueberry jam.

Turkey with Jam

1 turkey
1 slice of tocino (very fatty bacon) to cover/saddle
5 large carrots
Half kilo of stuffing (unspecified)
2 truffles
Quarter litre of dry white wine
200g of cream
250g of blueberry jam
salt & pepper

1. Finely chop the truffles, add them to the stuffing and fill the turkey. Sew it up well, with kitchen thread, and saddle the turkey with the fatty bacon.
2. Place the stuffed turkey in the oven (no temperature given) in a large heatproof container with chopped carrot, onion cut into large pieces and quarter of a litre of water. Baste the turkey frequently as it cooks and turn it upside down.
3. At the end of the cooking time, take off the fatty bacon saddle and allow it to bronze/become golden all over.
4. Remove the turkey to somewhere warm and deglaze the cooking juices with the white wine. Bring it to boil and then liquidise everything in the container together. Season with salt and pepper and combine with the cream. Reheat this sauce using the bain marie method and serve the turkey* with this sauce and the blueberry jam.

A note elsewhere says turkey to be cooked for 35 minutes per kilo.

* there’s a typo so that it says duck rather than turkey here.


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…pato con esta salsa y con mermelada de arándanos.

that doesn't really look like a delicious meal to me... But I guess you would have to try it to really know how it tastes, maybe it would be surprisingly tasty? However, I hate sardines, so I don't think I would enjoy eating that

Flygande Jakob (Flying Jacob)

Ingredients

• cooked chicken breast pieces enough for 3-4 people
• 200 ml cream
• 100 ml milk
• salt
• ground black pepper
• 50 ml chilli ketchup (I used ketchup with a good squirt of jalapeno ketchup in it)
• 1 tsp curry powder
• 2 bananas
• 150 g bacon
• 35 g salted peanuts

Instructions

• In a bowl, mix the cream, milk, salt, pepper, chilli ketchup, curry powder. Pour over the chicken. Slice two bananas and add to the top.

Wait, it gets worse. Bear with us.

• Pop it in the oven on 175C for around 20 minutes. Meanwhile, fry the bacon until nice and crisp. Chop into bite-sized pieces. Remove the dish from the oven, add the bacon to the top along with about the salted peanuts.

We did tell you it would get worse, didn’t we?

• Serve with rice.

This reminds me of some of the more vile contemporary versions of English “Coronation Chicken” which dates to 1953, still part of the post war food rationing era
https://en.wikipedia.org/wiki/Coronation_chicken

Versions such as this one, which is excruciating
https://www.readersdigest.co.uk/food...it-for-a-queen

DRIED MANGO with chicken????!!!!!! How vile.