Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc

https://www.tastinghistory.com/recipes/romanflamingoduck

cross-posted from: https://lemmy.world/post/26356169

cross-posted from: https://midwest.social/post/20610508

In memory of an amazing mother in law. Love her to pieces.

Chef's notes: grease a dish with butter before pouring the fudge. And !!DO NOT!! put it in the refrigerator to cool. Leave it on the counter to cool. Fridge = brick of sad chocolate. Also also, MIL's preferred brand of peanut butter is JIF. I couldn't care less what brand I use, but this mattered to her. ❤️

Edit: Canned milk = evaporated milk.

"Mars" creme = marshmallow creme aka Fluff.

Recipe in comments!

Text of recipe

TEMPERATURE: 325 F. 2 tablespoons butter 2 tablespoons PILLSBURY'S BEST Flour ¾ cup milk ½ cup sugar TIME: about 45 minutes 2 squares (2 oz.) unsweetened chocolate 3 egg yolks 3 egg whites ½ teaspoon vanilla extract

1. Melt butter; add stir until smooth.
2. Add cold milk. Stir and cook until sauce is thick and smooth.
3. Melt chocolate over warm, not hot, water; add sugar and beaten egg yolks.
4. Stir and cook until smooth.
5. Add cooled chocolate mixture to sauce and let stand until almost cold. I four and 6. Fold in stiffly beaten egg whites. Add vanilla extract.
6. Sift some powdered sugar into the bottom of an unbuttered casserole or baking dish. Pour in souffle mixture
7. Bake in slow oven until very and light and puffy and top is delicately browned.
8. Serve immediately with whipped cream or fluffy Hard Sauce. (No. 204).

I’ll be posting some recipes from this book for everyone throughout this week

https://archive.org/details/b33015363_0001/mode/1up

https://archive.org/details/egglessrecipeboo00thom

Rice Krispies treats as amazing new novelty

WE Engergies Cookie Books dating back to 1932 all free to download. Each year they put out a new Cookie book full of recipes and the 2023 is not yet available.

• 3 1/2 c. shredded carrots
• 1 c. tiny marshmallows
• 1/4 c. pineapple cut in 1/4-1/2" pieces
• 1 c. raisins
• 1/2 c. shredded coconut
• 1 c. mayonnaise
• 1 c. whipped cream

Mix the first 5 ingredients. Add the mayonnaise and mix. Slowly fold in the whipped cream. Serve in crisp lettuce cups. Refrigerate.

Adjust mayonnaise for desire consistency.

Not affiliated with these guys, just a fan and this is a great doco. Understand its not the exact target of this community but hopefully those interested will find this interesting as well

Multiple formats available for download.

This is largely to bring attention to the Tasting History YT channel since I think you fine folks would like it. I am not associated with the channel in any way.

Max will usually intro with a little base info, followed by the recepie, then it's "Time for History" related to the dish in the video. He finishes each video with a tasting and review of the dish. If you're just interested in the food, you can probably skip the middle 40-50% of the video.

B. Dylan Hollis... Everyone's favorite (or least favorite) baker/content creator/cookbook author. Here we see him baking a bread with avocado. Sounds weird, turns out decent. Yet to try it.