These are real early-20th century recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.
This week’s recipes come from the Tuesday 27 October 1931 edition of the Brooklyn Daily Eagle. For context, Steve would have been 11 (comics) / 13 (MCU) when this recipe was printed.
Alligator Pear Salad
1 alligator pear
2 slice pineapple (fresh or canned)
1 teaspoon salt
¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon lime juice
Peel alligator pear and cut pulp in small pieces. Cut pineapple in cubes. Have twice as much pear as pineapple. Arrange on crisp head of lettuce leaves. Mix the rest and pour over fruit.
Baked Creole Rice
2 cupfuls cooked rice
1 ½ cupfuls consomme
1 ½ cupfuls tomato soup
1 tablespoonful minced green pepper
Seasoning to taste
¼ pound sliced bacon
Add the rice gradually to the boiling consomme. Place over hot water and let steam for 20 minutes, or until the consomme is absorbed. Brown the bacon slightly and remove to another pan. Cook the sliced onion and minced pepper in the bacon fat until well browned. Add to the tomato soup. Put the rice in a baking dish. Cover with the tomato soup and slices of bacon. Brown in a quick oven.
Southern Beaten Biscuit
2 cupfuls flour
1/3 cupful shortening
1 teaspoonful salt
Milk and water
Sift the flour and salt. Work in the shortening and moisten to a stiff dough with equal quantities of milk and water combined. Place mixture on floured board and beat with rolling pin for at least 30 minutes, folding the dough every few minutes. Roll to one-third-inch in thickness, shape with small biscuit cutter and prick with a fork. Then place on greased baking sheet. Bake in a hot oven, from 400 to 425 degrees Fahrenheit, for 20 minutes.
Hamburg Pastry Roll
1 ½ pound top round steak
1 ½ teaspoons salt
¼ teaspoon white pepper
2 tablespoons minced onion
¾ cup bread crumbs
1 ½ cups strained canned tomatoes
2 teaspoons minced parsley
Trim steak, run through meat grinder, add beaten eggs and other ingredients except tomatoes. Mix lightly with a fork. Turn into well-greased biscuit pan, shape into a long narrow loaf, pour tomatoes over, bake in a lot oven 400 degrees for 20 minutes, basting occasionally. While meat is baking, make a biscuit dough of 1 ½ cups flour, 2 teaspoons baking powder and ½ teaspoon salt, sifted together; cut in ¼ cup shortening, mix to a soft dough with ½ cup milk. Roll dough in oblong sheet, then cover meat roll completely with it. Return to oven and bake pastry about 25 minutes. Remove roll carefully to platter. Add ½ cup water and 1 tablespoon butter to juices in pan; let boil up several times; serve as gravy to loaf. Add ¼ cup tomato juice if more gravy is desired.
Stuffed lambs’ Hearts
Carefully wash and trim loose edges from the hearts, allowing one to each person and parboil in water to which has been added a tablespoonful of vinegar. For the stuffing, take one cupful stale breadcrumbs, a half teaspoonful of poultry seasoning, a small onion which has been fried in a tablespoonful of butter and a strip of bacon cut in small pieces. Mix these ingredients and add to them a whole unbeaten egg and sufficient soup stock or water to moisten. Mix thoroughly before filling the hearts, and after filling, bake them base side down for an hour. Pour a half cupful of water into the pan and baste the hearts frequently. This amount of stuffing provides for about three hearts.
Cut off the rind of the watermelon and remove all of the red pulp. Cut into dice. Put in a stone jar, add one-half cupful of salt to every five pounds of watermelon. Cover with cold water and let stand five hours. Drain and cover with fresh water, changing the water several times. Allow to soak about two hours. Make a syrup using two and one-half pounds of sugar and one and one-half quarts of water. Boil five minutes and then add the watermelon. Simmer gently until clear and tender. Remove from the syrup. Add the rind of a lemon, the juice of two lemons and a small piece of ginger root, cut in thin slices. Boil gently for ten minutes. Fill sterilized jars with the watermelon, cover with the boiling syrup and seal.
1 ½ squares chocolate
¼ cupful sugar
3 cupfuls milk
Salt, few grains
1 cupful boiling water
1 teaspoonful vanilla
Scald milk. Melt chocolate in double boiler, add sugar and salt. Then add boiling water, stirring until smooth. Boil five minutes, add vanilla. Then add mixture to scalded milk, beat until foamy. Serve with whipped cream or marshmallows.
Plum Pudding Sauce
1 cupful powdered sugar
¼ cupful butter
1/3 cupful top milk or cream
2 tablespoons non-alcoholic sherry flavoring
Cream together the butter and sugar. Add the sherry flavoring and the well-beaten egg yolks.When thoroughly mixed stir in the milk or cream. Cook in a double boiler until consistency of custard and then gradually pour it into the stiffly beaten egg whites, beating constantly.
Dutch Apple Cake
2 cups flour
4 tablespoonful fat
1 teaspoonful salt
5 teaspoons baking powder
5 sour apples
¾ cup sugar cinnamon
Make as for baking powder biscuits [see below]. Spread in a buttered dripping pan and brush over with melted butter. Pare, cut in eights and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with cinnamon mixed with sugar. Bake in a hot oven 450 degrees for 20 to 25 minutes. Serve hot or cold with whipped cream.
2 tablespoons grated orange rind
4 teaspoons baking powder
4 tablespoons shortening
2 cups flour
½ teaspoon salt
Orange juice; loaf sugar
Mix and sift flour, baking powder and salt. Cut in shortening with a knife. Add orange rind and enough milk to make a soft dough. Roll out on slightly floured board to ½ inch thickness. Cut with a small biscuit cutter. Dip loaf sugar in orange juice and press a piece into the top of each biscuit. Bake in a quick oven (450 degrees) for 13 to 15 minutes.
Put one-half cupful of butter and one cupful boiling water in a saucepan and bring to the boiling point. The sift in one cupful flour and beat vigorously. When this mixture forms a ball and does not stick to the pan, turn it into a bowl and allow to cool about three minutes. The beat in thoroughly three unbeaten eggs, one at a time. Reserve a little egg for the top. Put mixture through a pastry bag onto a greased baking sheet and make the eclairs about 1 inch wide and 4 inches long. Brush with the egg reserved from the mixture diluted with one teaspoonful of milk, and bake in a moderate oven about 35 minutes. When cold, cover with a chocolate icing. Whip stiff one-half pint of cream, add one-half teaspoonful of vanilla and two teaspoonfuls of confectioners’ sugar. Slit the side of the eclairs, fill with whipped cream and serve.
Baking Powder Biscuit
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup liquid (all milk or half milk and water)
Mix dry ingredients and sift twice. Work in shortening with tips of the fingers or cut in with two knives. Add the liquid gradually mixing with a knife to a soft dough. Owing to the differences in flour, it is not always possible to determine the exact amount of liquid. Toss on a floured board, pat the roll lightly to one-half in thickness. Shape with a biscuit cutter. Bake in hot oven (450-460 degrees) 12 to 15 minutes.
Use the recipe for baking powder biscuit, using more liquid to make the dough soft enough to drop from the spoon. The amount of the liquid in this recipe, in most cases, will be just half the amount of flour (two cups of flour to one cup liquid). Drop the biscuit on to a well-greased pan, or into greased muffin-tins. Bake in a hot oven (450-460 degrees).
Royal Philadelphia Cinnamon Buns
1 cup sugar
4 ½ cups flour
1 teaspoonful salt
8 teaspoons baking powder
4 tablespoons shortening
1 cup water
4 teaspoons cinnamon
8 tablespoons seeded raisins
Sift four tablespoons measured sugar with flour, salt and baking powder; rub shortening in lightly. Add beaten eggs to water and add slowly to dry ingredients to make soft dough. Roll ¼-inch thick on floured board; brush with melted butter: sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll. Cream 6 tablespoons butter with 6 tablespoons brown sugar. Spread this mixture on bottom and side of iron baking pan or iron skillet. Cut dough in 2-inch pieces, place with cut edges up in pan. Allow to stand 15 minutes; bake in hot oven at 425 degrees about 35 minutes. Remove from pan at once, turning upside down to serve.
I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.
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I also have an Etsy with up-cycled nerdy crafts
1: Bring cider and maple syrup just to a boil in a saucepan. Remove from heat. Add tea bags, ginger, and cardamom. Let stand, covered, for 5 minutes. Remove and discard tea bags and spices. Stir in bourbon and lemon juice.
2: Transfer to a warmed 32- to 40-ounce thermos.
Courtesy: Juliana Hale
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
I have a huge fondness for dandelions. They’re sunny little flowers and their weedy resilience inspires me. I too would like to unexpectedly grow through the cracks of things without a care in the world.
Every part of the dandelion is edible--the leaves are a bitter green and the yellow flowers can be used in teas. Like many bitters, the plant has a mild diuretic effect (in fact, one of the folk names for dandelion is “piss-a-bed” which... how can you not love that?). This is supposedly good for your liver and digestion. Dandelions have been used in herbal remedies all around the world and across time, from Chinese traditional medicine to the indigenous nations of the Americas.
Today though I want to focus on the roots. They’re quite extraordinary! Dandelions are actually a taproot plant like carrots, meaning they have one big main root with several smaller ones reaching out of it. Their roots are notorious for growing really deep into the soil if left unbothered, and can be used as companion plants in gardening to help funnel nutrients up into the top layers of soil for surrounding plants. The roots too are edible with, again, a bitter taste.
How to Harvest Dandelion Root
Firstly, it’s not advisable to just eat any old dandelion you find. They often grow in places that have been treated with pesticides, which you don’t want to eat.
Once a reputable dandelion is found or planted, timing is everything. It’s best to let the plant grow for a couple of years, and to harvest the root in the fall.
In the fall the dandelions typically won’t have their signature yellow flower any more, so be absolutely sure that what you’re harvesting is actually a dandelion!
Depending on how soft the surrounding soil is, you can use your hands to dig up the root or a gardening fork. Ideally, you don’t want to break the root, so try jimmying around the plant to loosen the soil before going in.
Preparing the Roots
Wash the dirt off!
The roots can be eaten raw in salads, but typically they are dried. First take off the stringy excess roots. Then cut the taproot in half longwise and chop those pieces into shorter wedges, about 1/4 to 1/2 inch or smaller.
To dry, you can use a dehydrator or you can dry them out in a cool, dry spot over a couple of weeks. You can then use the dried roots for whatever witchy applications you desire, such as powdering them or using them in spells.
The dried roots will keep for about a year.
Dandelion Root Tea & Coffee
Once dried, the roots are tastier if you roast them. A lower heat for a longer amount of time is best, such as 250 degrees (F) for 2 hours.
After the roots are roasted, grind them into smaller bits in a coffee grinder or with a mortar and pestle. If you store the roots in a jar and grind handfuls of them right before making them into coffee or tea, this makes the taste slightly stronger.
You can use the ground roots as you would coffee grounds to brew dandelion root coffee!
Alternatively, you can make a decoction tea, similar to how you’d make ginger tea. In a saucepan, combine a cup of water for every serving you’d like to make + 1 tsp of ground root for every cup. Lightly simmer for about 10 minutes. Afterwards, drain the tea and it’s ready to drink.
The taste is earthy and a little bitter, so feel free to experiment with sweeter elements such as cinnamon sticks or mixing with other teas.
Along with resilience, dandelions personally remind me of joy and luck. The association with granting wishes in their seed head form can also be borrowed for spells.
The English word “dandelion” is a bastardization of the French “dent de lion” meaning “lion’s teeth.” Dandelions can therefore be associated with Leo.
Roots in general, due to their nature, can be grounding or can bear some connection to the underworld.
i bake in bulk for work sometimes and can confirm all these recipes are soooo solid and good and delicious so if u ever feel like baking something but arent sure what, try one of these maybe! there's a mixture of links to public websites and google docs i've written down recipes on and they're all really good :)
chocolate and beetroot cake (no dairy)
honey and ginger cake
chocolate chip cookies
vegan chocolate chip cookies
sharing chocolate fondant (ie. lava cake)
no churn chocolate ice cream (eggless)
really lovely basic cake mix
challah (no dairy)
sticky toffee pudding
cardamom cake (eggless)
chocolate and espresso shortbread (eggless)
brown butter espresso cookies
lemon drizzle traybake
basic buttercream icing
chocolate buttercream icing
chocolate brownie cookies
anddd a bonus savoury moment: carrot lentil and ginger soup + a good basic bread dough