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#old recipes
greenheart-anon · 2 days ago
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Captioned TikToks: ham and bananas hollandaise (B. Dylan Hollis)
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crim50n-r8er · 4 months ago
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thefoodarchivist · 5 months ago
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Cosima and mummy made some cakes from the Archive. These are “war cakes”
Here’s the recipe, which I adapted slightly from the original:
-boil one cup of mixed raisins, walnuts and dates (original said 1 cup currants or nuts) with 1/2 cup of molasses, 1/2 cup sugar (original said 1 cup sugar or treacle) , 1/3 cup coconut oil (original used lard) and 1 cup water, for 5 mins. Allow to cool.
-add 1/2 tsp each mixed spice and cinnamon (original said 1 tsp cinnamon or mixed spice) and some grated nutmeg. I used about 1/2 tsp nutmeg (original didn’t specify quantity).
-add 2 cups plain flour, a pinch of salt, 1 tsp baking soda and 1/2 tsp baking powder.
The original recipe says to bake in a moderate oven (it doesn’t specify for how long!) and that the cake improves for several days before cutting. It also says “this recipe must not be thrown away but sold for some war work”. Very cool.
I made individual cakelets and baked for 30 mins at 160 Celsius (fan oven).
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marlenawatches · 4 months ago
Dylan Hollis - PEANUT PIE (TikTok Vintage Recipe)
My new favorite thing this weekend; watching this pre-serum Steve Rogers look-alike try old recipes for the internet’s entertainment.
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taraslittlecorner · 9 months ago
 Jensen popped up with a strange nose injury that no one seemed to be able to keep their story straight on. // An I ask you more about this?!? I've seen a picture of Jensen with some bruise on his face somewhere, but I don't know if that's what you are referring to.
A few days after the Family Reunion gathering at the brewery Jensen appeared in a video Elta posted sporting what fans tried to pass off as a nasel strip. See video HERE.
When the bandage came off, and he was literally missing a chunk put of the bridge of his nose he first said he did it by bumping into the pool wall while playing with thr kids.
When that didn't fly he said he dropped a keg on his face at the brewery. (Sure Jane, if you did that you wouldn't have a face left, that shit is heavy.) When they didn't believe that, he decided to stop answering questions about it at all and ignore it. Not even a month later he sold the lakehouse.
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runningoutofbooks · 11 days ago
Made apple butter yesterday from fresh picked apples,,, Followed an old recipe from my grandmother before people used crockpots,,, Spent 9 hours in the kitchen because apple butter on the stove cannot be left alone,,,
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thewitches-lovenest · a year ago
Candy apple recipe
6 Granny Smith Apples
2 cups sugar
½ cup corn syrup
¼ cup water
Red Food Coloring
Candy Thermometer
Wash and thoroughly dry the apples. Insert a stick
into the top of the apples and set aside.
Prepare a baking sheet with wax paper, sprayed with
cooking spray. Set aside.
In a small saucepan, mix the sugar, corn syrup and
water and attach the candy thermometer to the side of the pan, ensuring that
the bottom reaches the mixture.
Cook the mixture over medium heat, until the candy
thermometer reaches 300 degrees.
Remove the pan from heat and stir in red food coloring
until desired color is reached.
Dip each apple into the melted sugars, allowing access
to drip off. Dip each apple 2-3 times before setting them on the sprayed wax
paper to set.
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myfavoriteshow · 3 months ago
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Better Homes and Gardens Jiffy Cooking 1967
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greenheart-anon · 8 hours ago
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Captioned TikToks: tomato soup cake (B. Dylan Hollis)
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crim50n-r8er · 3 months ago
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meso-mijali · 6 months ago
Holding out for the day, and if all the ducks align itll be soon, when i can just not be a wound of ball of stress, anxiety and panic.
But until that day, look at this extremely cursed recipe i found
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vintagepaganhousewife · 8 months ago
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Today was Bake - Day!
(If you need it in english, I could do my best. But I’m really bad at changing g/l in cups and such things. *laugh*)  Rezept heute: Gute Waffeln (nach einem Rezept von 1952) 100g Zucker und 4 Eigelb schaumig rühren. Nach und nach 250g Mehl, 1/4 L Milch und ein wenig Zitronenabrieb unterheben. Zum Schluss steifen Eischnee unterziehen; im gefetteten Waffeleisen bis zur gewünschten Bräune backen. Fazit meiner Mädels: "Schmeckt!"
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balkanradfem · a year ago
So I’ve been canning a LOT this summer, and I gifted one of my salsa jars to a fellow gardener to try it, because I felt I did a great job this year, in comparison to last year, and wanted to brag. She hated it. Told me I should have put more sugar in, some store-bought preservatives and ingredients, some kind of cooking powder I don’t even know what it is, and that if I didn’t do that, it would all spoil. (Old people always have to add threats to what would happen if you don’t listen, and they’re always ridiculous.)
Now she’s 70, so it makes sense my second-year-making-salsa skills would suck compared to what she can do, but I have no intention whatsoever to add store-bought stuff, so I just said “haha yeah” and silently decided to just enjoy my salsa on my own because I think it’s the best thing ever. But, it seems like she decided, based on my ‘lousy’ salsa, that I’m a bad cook, so she remedied that by lending me 2 basic cookbooks that are over 40 years old. I was very excited to have these in my hands! I’m interested in old cooking skills and how people used to eat and survive prior to capitalism getting this bad. I also hoped to find useful recipes for winter stash.
So I open this book and it’s all writing, no pictures, only instructions. So old timey. And first set of instructions are unreasonable: Only use new, unused pots for cooking the goods for canning. Did people 40 years ago have that kind of money? I suspiciously doubt it. I disregard this. Check the recipes. First, we have a recipe called “Peaches with spices”, and the first ingredient is.. vinegar. They put… peaches in vinegar.
These instructions are all short and vague, stuff like, “boil it a few times” without saying, how much time goes between boiling, do I wait for it to cool down? Also some sound irrelevant to me, like “don’t stir too fast, and don’t stir too slow” what difference does it make? “Leave it in water for few days but change the water sometimes” I need more info than this!
Here’s a sample of a cherry compot recipe:” Prepare 1kg cherries, 1/4kg sugar. Clean cherries, put them in jars, pour hot syrup all over them, can like it says in prior instructions.”
I mean.. that is how you make it, but.. it’s written for a person who already knows… to make this.
Here’s my favs: Banana jam (they add 1 apple and some lemon juice to it), marmalade from chestnuts (they put alcohol in it!), marmelade from dried strawberries (strawberries can be dried! I didn’t know), sugared orange and lemon peel candy (I was always curious about that! Unfortunately, all instructions I got were “cut the peels, blanch them, boil few times in syrup and roll into sugar”. I have so many questions.)
Here’s the strangest, most bizzare stuff I’d never dream of putting together: Apple+tomato jam, Pear+pumkin compot, apple+coffee marmelade, tomato+cantaloupe jam (are they serious???? Tomatoes in everything??), green walnut jam (?????), cantaloupes in vinegar (I would not do this).
If you ever tried any of these concoctions, please tell me what does that taste like. I can’t even imagine it.
As you can see, I didn’t even get to the vegetables recipes because I was so wrapped up in this mess, it is likely I will try maybe 3 things from this book, but that is good enough. Is it normal for cooking instructions to be this short or am I spoiled with the fact that I can watch a detailed youtube video with visual instructions and a person who scientifically explains for every single step why it’s done that way?
I’m astounded with how much sugar these people put in their sweet stash. I’m happy to know that people 40 years ago were wack and did weird shit, and I might test some of their wacky ideas. If any of the recipes I mentioned appeals to you, let me know and I’ll post the full recipes! (which are, sadly, few short sentences only. It’s what the people of the not-so-ancient past left for us.)
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