Summer Project: Recipes From Vintage Food Ads

[lordkenmore]

"As for them not looking exactly the same, perhaps the meat was ground finer in the original ."

This reminds me of one problem I see with this sort of project: trying to match the ingredients of today with the era the recipe was published. Many things have changed at least slightly. In some cases, it might not matter. But in others it might. For example: is the Hunts of today like the "kettle simmered Hunts" of yesterday? If not, will the difference be noticeable in a given recipe?

 

[Ultramatic]

You have a very good point,

<span style="font-size: medium;">Manufacturers have often changed their recipes throughout the years, so that may be a factor as well. </span>

 

[frigilux]

Project #3: Swiss Steak

 

[frigilux]

The finished project: This Hunt's-based recipe was pretty adventurous compared to some. It ventured beyond the '50's trinity of salt-pepper-onion to include both bell pepper (I went with red) and Worcestershire sauce. It was very good, actually, and another one I'd make again...and if a bay leaf or two should fall into the pot, so be it.

 

[Ultramatic]

Good Lord, I'm getting hungry!

<span style="font-size: medium;">That looks deliciously fork tender....</span>

 

[lordkenmore]

I can't remember for sure, but it seems to me that green peppers were involved in my grandmother's idea of Swiss steak. I'm not sure her cooking only had salt, pepper, and onion--but I wouldn't be surprised if that wasn't the case much of the time. Certainly, at the end of her life, she had little sense of adventure when eating.

Incidentally, I looked up Swiss steak. It has NOTHING to do with Switzerland (which had been my guess, given what I know about other American foods that have a name that hints at foreign connections.) Wikipedia says: "The name does not refer to Switzerland, but instead to the process of 'swissing', which refers to fabric or other materials being pounded or run through rollers in order to soften it."

http://en.wikipedia.org/wiki/Swiss_steak

 

[mattl]

I think it was originally called "swissed steak", but over time it just became Swiss steak. I too had it growing up, never really cared for it as the meat usually turned out stringy or grainy.

 

[polkanut]

I made the sour milk waffles in reply #21 of the Pancake & Waffle thread for breakfast this morning.  My wife & I loved them!  I've always made waffles using the recipe on the back of the Hungry Jack pancake mix box, but they always seemed somewhat like cardboard when done.  These were very light, and had a nice clean taste.  The Hungry Jack version is also somewhat sweet to me.  The sour milk helps activate the baking powder and baking soda to help give them their light texture.  I will definitely keep this recipe for future use.  Thanks again Louie!

 

P.S.  I served them with pork sausage patties, and real WI maple syrup.   

 

[Ultramatic]

Hey glad you liked it Tim!

<span style="font-size: medium;">That breakfast sounded delicious!</span>

 

[frigilux]

Old-Fashioned Chocolate Cake: This recipe, which dates back to the WWII era, when dairy products were precious commodities, is absolutely my new go-to chocolate cake. There was some skepticism the first time, but if you love a moist, dense, fudgy chocolate cake, this one's for you. I don't know how or why it works with no eggs, but it's wonderful. Highly recommended, but don't over bake, as it will get a little crunchy around the edges. If that happens, frost it, cover it, and refrigerate it for a few hours.

The frosting is one I use all the time, in any flavor. I add some baking cocoa to the chocolate version, vanilla extract to the white version, lemon zest to the...you get the idea.

 

[frigilux]

This is one I made last week, wrapped in individual pieces and put in the freezer. My favorite cake is chocolate with white frosting. I just pulled another cake out of the oven which will get chocolate frosting. It's for the custodial staff at work, who, like many, are overworked and under appreciated. They'll love it for their morning coffee break.

 

[westie2]

Frigilux it is the vinegar and baking soda that does the rising.  My mother call it the Wacky Cake.  It is good for milk and egg algery folks.  Keep the test going.

 

 

[davey7]

Has anybody every tried Joan Crawfords Meatloaf recipe? I've heard it's horrible.

I have a recipe from the 60's for Maple Chiffon Pie, seems like something which would have been on a maple syrup package.

All of these look really good.

 

[frigilux]

Joan Crawford's meatloaf is...an acquired taste. I made it once, and have no burning desire to make it again. It is kind of cool to get a slice of meatloaf with a slice of hard-boiled egg in the center of it, but unless you really like the taste of A-1 Steak Sauce--a whole bottle is used within the loaf, plus more as a glaze--it's probably not going to make your Top 10 list.

I've found several 1940's-'50's cake recipes with a maple frosting. Will have to give one of them a try. I think I saw a recipe for a pie with a maple-flavored meringue, too.

 

[countryguy]

On the other hand, Ann Lander's recipe for meatloaf is delicious!  I used to hate meatloaf until I used her recipe. 

 

Gary