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Saturday, February 12, 2011
Lemon Mousse Parfaits
From the kitchen of One Perfect Bite...There are two camps within the legions of dessert lovers. One is fanatically devoted to chocolate, the other to lemon. This week is dedicated to those who profess lemon to be their chocolate. First up, is a lemon mousse-like parfait that is creamy, tart, and as good looking as it is delicious. The parfait, developed by Sally Tager for Gourmet magazine, is a wonderful way to end a company meal. It's also marvelous for family celebrations and holidays. This is a custard-type dessert that's lightened with whipped creamed. The thought of lightening anything with whipped cream is an absurdity I know, but this is just one of many oxymorons we deal with each day of our lives. A whipped topping can be substituted for the heavy cream if you wish, but it will change the texture of the parfait and it won't be quite the same. This is easy to make and all the ingredients you need to make it can be found in your neighborhood grocery store. There are a couple of things to keep in mind if you decide to try these. Separate your eggs when they are cold, but whip them when they are at room temperature. When beating cream, the bowl and beaters you plan to use are should be well-chilled. I put mine into the freezer 30 minutes or so before I plan to beat the cream, which coincidentally, should also be icy cold. When zesting your lemons make sure to avoid the white pith. These parfaits are very tart, but only the lemon pith can make them bitter. They can also be made and frozen a day before serving, but if you want a creamy, mousse-like texture place them in the refrigerator for about 45 minutes before dessert is served. Lemon enthusiasts, prepare to be wowed by this easy and delicious treat. Here's the recipe.
Lemon Mousse Parfaits...from the kitchen of One Perfect Bite courtesy of Sally Tager and Gourmet Magazine
1 tablespoon finely grated lemon zest
1/2 cup strained fresh lemon juice
3 large eggs, separated
1 cup granulated sugar, divided use
Pinch of cream of tartar
Pinch of salt
1 cup very cold heavy cream
3 tablespoons confectioners' sugar
1) To make the custard: Combine lemon zest and juice, egg yolks, and 1/2 cup granulated sugar in a small saucepan, whisking to combine. Over moderate heat, cook, stirring constantly, until mixture thickens and reaches 160 - 170 degrees F on a candy thermometer, about 5 minutes. Do not allow to boil. Transfer to another bowl to cool.
2) To beat egg whites: Place egg whites, cream of tartar and salt in large bowl of an electric mixer fitted with a balloon attachment. Beat on medium speed until soft peaks form. Add reserved 1/2 cup sugar a tablespoon at a time. Beat on high speed until meringue holds stiff, glossy peaks, about 1 minute. Fold meringue into cooled lemon mixture.
3) To beat cream: Place icy cold cream in a chilled bowl and beat with clean chilled beaters until soft peaks form. Add confectioner' sugar and beat at medium speed until stiff peaks are formed. Fold Cream into lemon mixture.
4) To assemble: Divide mixture among eight (8-ounce) stemmed glasses. Freeze, covered with plastic wrap for at least 2 hours. Serve garnished with additional lemon zest, if desired. Yield: 8 servings.
Cook's Note: Parfaits can be frozen for up to one day. Frozen parfaits should be transferred to refrigerator 30 to 60 minutes before serving.
You might also enjoy these recipes:
Lemon Blackberry Souffles - Baking Bites
Lemon Pie - Katy's Kitchen
Meyer Lemon Tart with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Cakes - Pastry Studio
Lightened Up Lemon Bars - Half Baked
Old Fashioned Lemon Pudding - One Perfect Bite
Lemon Pound Cake - One Perfect Bite
Lemon Cloud - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite
81 comments :
- Simply Life said...
oh what a unique and refreshing flavor!
- February 11, 2011 at 8:24 PM
- Nisrine, Dinners and Dreams said...
Gorgeous yellows in this picture and amazing flavors. Perfect!
- February 11, 2011 at 8:36 PM
- Kath said...
What a gorgeous dessert! I used to always pick chocolate, but for the last few years, if given a choice between chocolate and lemon, I always go for the lemon. Have a fantastic weekend and Valentine's Day!
- February 11, 2011 at 8:40 PM
- Liz That Skinny Chick Can Bake said...
Though a self proclaimed chocoholic, my husband loves lemon desserts, too. He'd be delighted with a lemon mousse parfait. Thanks for sharing, Mary!
- February 11, 2011 at 8:41 PM
- Lynn said...
Beautiful Mary! Lucky me, I love both chocolate and lemon:@)
- February 11, 2011 at 8:45 PM
- Angela said...
I hope you don't mind that I included you on my Valentine's Day blogroll. You have some very romanic dishes here!
- February 11, 2011 at 8:47 PM
- ann said...
Mary, I love lemon and this looks wonderful!
- February 11, 2011 at 8:59 PM
- Valerie Harrison (bellini) said...
Lemon is indeed my chocolate Mary. I would enjoy it anyday over even my favourite candy bar.
- February 11, 2011 at 9:04 PM
- Meg Johnston said...
This looks beautiful and sounds amazing!
- February 11, 2011 at 9:07 PM
- Schnitzel and the Trout said...
My mouth is puckering in anticipation. I would LOVE this. Thanks. Susan
- February 11, 2011 at 9:09 PM
- pam said...
Even though I am decidely on the chocolate side, this looks wonderful!
- February 11, 2011 at 9:22 PM
- Clint said...
Well, of course, dear lady...we must go through our lemons and our parfaits to get back to our chocolates. This looks and sounds lovely. Rock on, my friend...
- February 11, 2011 at 9:25 PM
- Holly (2 Kids and Tired) said...
My husband can't eat chocolate and I'm always looking for new desserts. This one sounds absolutely divine. And it's so pretty too!
2 Kids and Tired Cooks - February 11, 2011 at 9:32 PM
- Cher Rockwell said...
Mary - you had me at lemon. Very nice. Lemon is definitely my chocolate!
- February 11, 2011 at 9:37 PM
- -Arielle- said...
I am so glad you posted a lemon dessert--that is just what I was wanting tonight! Delicious!
- February 11, 2011 at 9:55 PM
- Gloria Baker said...
Look absolutely nice! huggsss gloria
- February 11, 2011 at 9:55 PM
- Prema said...
Thats a Gr8! Refreshing dessert,very cute presentation...
- February 11, 2011 at 9:59 PM
- Jean said...
what a zesty refreshing treat! I'm bought over by your parfaits mary :)
- February 11, 2011 at 10:10 PM
- All That's Left Are The Crumbs said...
Beautiful photo! I used to be in the chocolate camp but have now switched to the lemon camp. This looks so good.
- February 11, 2011 at 10:25 PM
- La Bella Cooks said...
I am a devotee to chocolate and lemon! This is gorgeous.
- February 11, 2011 at 10:45 PM
- Rhonda said...
Count me in for anything lemon. Lemon and creamy even better! I'll pass the chocolate by anytime for a lemon dessert!
- February 11, 2011 at 10:49 PM
This looks bright and refreshing in the middle of winter! Great post!
- February 11, 2011 at 10:52 PM
This looks dreamy. I love how you lightened it with the whipped cream. Mmm!
- February 11, 2011 at 10:57 PM
- Martha said...
I'm in the lemon camp -- Jim is in the chocolate camp -- these look yummy!
- February 11, 2011 at 11:11 PM
- Ginny Hartzler said...
Looks so good and creamy! I guess I am in the minority, I love both lemon and chocolate!
- February 11, 2011 at 11:22 PM
- Priyanka said...
So fresh and refreshing :). And the pic is very beautiful as always :)
- February 11, 2011 at 11:24 PM
- aipi said...
Awesome looking dessert..the word fresh comes to mind as I see this.I would really like to try out some now :)
US Masala - February 12, 2011 at 12:11 AM
- The Glamorous Gourmet said...
Mmmmmm I love lemon and these parfaits look delicious! I do like chocolate on occasion but one of my favorite desserts of all time is frozen lemon mousse. Can't wait to try this recipe - thanks!
- February 12, 2011 at 12:29 AM
- Kris said...
You had me at lemon! I am making this....Can't wait! Thanks!
- February 12, 2011 at 12:32 AM
- Marguerite said...
I just adore lemon desserts and your parfait looks so luscious and heavenly! Thanks for another great recipe. Have a wonderful weekend!
- February 12, 2011 at 12:40 AM
- Lyndas recipe box said...
While I love chocolate, lemon is also a favorite, especially in desserts. My mouth starts watering even at the thought of eating something with lemon, so your parfaits are very enticing Mary!
They are bookmarked to try.
Have a wonderful week end! - February 12, 2011 at 1:07 AM
- Nina Timm said...
Ooooo yummee Marie, the parfait is to die for. I am sorry I have been so stingy with commenting on your site. My life is pretty hectic right now, but I pray it will soon normalize and then I can visit my favorite blogs more often!
- February 12, 2011 at 1:42 AM
- Alessandra said...
So lovely, and what a beautiful photo! It is so hard to photograph yellow (I think) but this photo is stunning!
Happy Week-end
Alessandra - February 12, 2011 at 1:49 AM
- Sue said...
Just reading the recipe is making my mouth water! Of course it is possible to love both chocolate and lemon:)I can't wait to try this!
- February 12, 2011 at 2:00 AM
- Pondside said...
This sounds a little like the Danish dessert, Citron Fromage - deliciously refreshing.
- February 12, 2011 at 2:04 AM
- Mary | Deep South Dish said...
I'll take one of each since I love both chocolate and lemon. Actually I have had lemon on my mind a lot here lately. It must be because I am begging for spring!
- February 12, 2011 at 2:09 AM
- Diane said...
Lemon is always so refreshing and I am sure this would be as well. Take care. Diane
- February 12, 2011 at 2:27 AM
- Amy said...
I'm crazy for both chcolate and lemon, especially dark chocolate and Meyer lemons. :) Your lemon mousse parfait looks divine! Can't wait to try the recipe with the Meyer lemons I have on hand! Thanks for stopping by my blog and leaving a comment. I'm glad you like my blog. If you don't mind, please become a follower so you won't miss out on the latest post and recipe. I just became the newest follower of your blog! You have such a lovely and beautiful blog yourself. :) Have a wonderful Valentine's weekend!
http://utry.it - February 12, 2011 at 3:00 AM
- Chele said...
Lovely idea for a dessert. Light, tangy and fresh zesty flavours!
- February 12, 2011 at 4:40 AM
- Duncan D. Horne - the Kuantan blogger said...
Lemon mousse is one of my favourite desserts, sounds gorgeous!
www.duncaninkuantan.blogspot.com - February 12, 2011 at 4:55 AM
- Red Nomad OZ said...
Does this mean I'm abnormal? I like both chocolate AND lemon!! But if I had to pick, I'd pick the citrus flavours!!
Have a great weekend!! - February 12, 2011 at 5:25 AM
- Rita said...
Count me in for this recipe. I am in the lemon camp. Chocolate is good, but not my passion.Love that yellow flower you incuded.
- February 12, 2011 at 6:19 AM
- Olive said...
I am a chocoholic but your lemon parfait is just as enticing..love it! :)
- February 12, 2011 at 6:19 AM
- Jessica Vogelsang said...
I'm in camp lemon. Or even more tart, passionfruit, if I can get it ;) Thanks for stopping by my blog! I'm following you now, I LOVE finding new good foodie blogs. Great stuff here.
- February 12, 2011 at 7:31 AM
- Tanna said...
I am both a lemon and a chocolate lover! I could not choose one over the other and I am glad you gave the lemon side of me a treat! Thank you.
- February 12, 2011 at 7:45 AM
- Tasha said...
I'm definitely in favor of lemon when it comes to dessert. I've never had anything like a lemon mousse, but there is no question in my mind that I would enjoy it!
- February 12, 2011 at 8:49 AM
- Anonymous said...
What a gorgeous dessert Mary. Give me lemon over chocolate any day. I love light, refreshing desserts. Looks beautiful and so tasty!
- February 12, 2011 at 8:50 AM
- Kim said...
Actually I'm in the two camps... I'm a chocolate and a lemon lover... These parfaits looks really good and really would eat one of these right know even if it's 9 am... Have a good day!
- February 12, 2011 at 8:58 AM
- teresa said...
i used to be a big chocolate lover, but now i'd probably prefer something citrusy like this. what a beautiful dessert, as always!
- February 12, 2011 at 9:41 AM
- Harika baratam said...
Lovely presentation looks awesome and bet it would taste excellent.
- February 12, 2011 at 10:53 AM
- Banana Wonder said...
I definitely switch off between both camps. Love the mouse and I'll be honest, I've never actually had lemon mouse. I gotta make this!
- February 12, 2011 at 11:03 AM
- Brandie@thecountrycook said...
I have to tell you - lemon is one of my most beloved flavors. This sounds heavenly!!
- February 12, 2011 at 11:09 AM
- Unknown said...
I reside in BOTH camps! Love how beautiful and refreshing this looks! Simple to make too - I almost always have all those ingredients on hand!
Thanks Mary for another winner!!! - February 12, 2011 at 11:55 AM
- Marilyn Miller said...
Love anything lemon, so sure I would love this. It looks wonderful.
Thanks for visiting me at Delights of the Heart and leaving a comment. I see you must be in the Northwest also. You have a lovely blog. - February 12, 2011 at 12:15 PM
- Katerina said...
I know a specific someone in my family who would be very happy to taste this light dessert. It looks very elegant Mary!
- February 12, 2011 at 1:32 PM
- Joanne said...
I like to think I bridge the chocolate and lemon camps because I have a sincere love of both of them! That being said, I'd be happy to drown in this lemon mousse. Perhaps with a drizzle of chocolate on top.
- February 12, 2011 at 1:38 PM
- ♥Sugar♥Plum♥Fairy♥ said...
Beautifully lemony goodness!
Wishing u a fantastic Valentine weekend dearest Mary! - February 12, 2011 at 1:44 PM
Delicious!! The picture is soo pretty! I love lemon desserts! :)
- February 12, 2011 at 2:53 PM
- From the Kitchen said...
In my "cookbook" there's no difference in chocolate desserts and lemon desserts. I never like having to choose!! Bring them on, one at a time.
Today, I would just like a spoon and the lemon mousse parfait please.
Bonnie - February 12, 2011 at 2:54 PM
- Elaine said...
I happen to love both chocolate and lemon. These sound delightful and I love that photo with the yellow background. Shouts Spring!
- February 12, 2011 at 3:39 PM
- Ciao Chow Linda said...
A lovely luscious lemon dessert. It makes me think that spring is just around the corner.
- February 12, 2011 at 4:34 PM
Hello Mary! Thank you for stopping by my blog and leaving a comment!
You have a lovely blog.
This Parfait looks splendid.
Have a lovely weekend!
xx, - February 12, 2011 at 6:39 PM
- Buttercup said...
I'm a lemon fan and these look completely delicious.
- February 12, 2011 at 8:24 PM
- Foodiewife said...
Every so often, I enjoy a homemade chocolate cake or brownie. However, I'm definitely a lemon lover. I love how light this dessert sounds. Once again, you've hit a recipe right out of the ballpark with this one. Lemon is my chocolate! SAVED in my "to make" file.
- February 12, 2011 at 8:34 PM
- Candace said...
Mary, this looks fabulous! If I don't choose chocolate, then lemon gets my vote.
- February 12, 2011 at 9:44 PM
- Deb in Hawaii said...
I walk the line pretty evenly--much as I love chocolate when it comes to desserts I will just as happily order lemon if it's on the menu and actually prefer it in cakes and things. These parfaits look wonderful so sunny and delicious.
Happy weekend! ;-) - February 12, 2011 at 11:27 PM
- What's next said...
Sounds wonderful! I love all things lemon!
- February 12, 2011 at 11:40 PM
- Tania said...
That looks fabulous. I am going to give it a go this week. I love lemons which makes it more delightful.
Tina xxx - February 13, 2011 at 12:10 AM
- Elin said...
Mary.. what a wonderful and refreshing lemon mousse parfaits. Great dessert! Happy Valentine's Day to you...have a blessed one with the family,
Elin - February 13, 2011 at 12:38 AM
- Mother Rimmy said...
I'm in the love lemon camp! Love this!
Kristi - February 13, 2011 at 12:54 AM
- Lucie said...
I would have to cut myself in half--I'm camp lemon AND camp chocolate! These parfaits seem, well, perfect. I'm definitely going to try these soon!
- February 13, 2011 at 7:30 AM
- Alicia Foodycat said...
I am absolutely a lemon dessert fan, so this is calling to me! Do you really make the lemon custard over direct heat? Doesn't it scramble?
- February 13, 2011 at 12:24 PM
- A Bitchin' Kitchen said...
I love both lemon and chocolate desserts! Now I'm just thinking about which I'd give up if forced. Thank goodness that's a decision I probably will never have to make :)
This dessert looks super delicious and refreshing!
- Maggie - February 13, 2011 at 7:42 PM
- Miriam said...
Oh! I just love this type of thing! Do you think I could be devoted to both lemon AND chocolate? :). Take care, Miriam@Meatless Meals For Meat Eaters
- February 13, 2011 at 10:09 PM
- scrambledhenfruit said...
I have to admit to being fickle- I love both of them. :) This parfait is gorgeous!
- February 13, 2011 at 11:04 PM
- Eliana said...
Hmmm - looks so gorgeous and of course, delicious.
- February 13, 2011 at 11:31 PM
- That Girl said...
I would love to celebrate with this!
- February 14, 2011 at 12:26 AM
- KandB. said...
This parfait looks parfait!
K and B (http://kitchenandbakery.blogspot.com) - February 14, 2011 at 8:46 AM
- cocoa and coconut said...
How bright, cheerful and delicious!
- February 14, 2011 at 9:02 AM
- lena said...
refreshing dessert and attractive looking, mary!
- February 14, 2011 at 10:51 AM
- Beverly said...
Lemon Mousse Parfait - it looks like a little taste of heaven to me. I would definitely prefer this to chocolate, but I do have chocolate lovers in my home.
- February 14, 2011 at 12:35 PM


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Tuesday, June 10, 2008
Want a Sandwich?
Sooo, I was paging through this 77 year old cookbook and a section labeled "sandwiches" caught my eye. A whole section on sandwiches? For real? The beginning of the chapter actually explains what a sandwich is. The following is from the sandwich chapter:
"Sandwiches are made of one of more slices of bread or toast, spread with a flavorous filling.
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Ingredients used in making fillings should be selected for flavor. They should have an appetizing appeal."
As opposed to making disgusting, unappealing sandwiches.
It goes on to talk about how to slice loaves of bread. For you real younguns, bread didn't come pre-sliced in plastic bags back then.
Sandwiches in my life consist of peanut butter or turkey and cheese with the occasion tuna or chicken salad. I searched through this section and was amazed at the "sandwich" combinations in there. It was as if someone opened their cabinet, closed their eyes, reached in and grabbed out the first 4 things they found. They proceeded to mix them together, spread it on bread, and call it a sandwich. Anyway, in no particular order, here are ten of my favorite (and by favorite, I mean "most interesting") sandwiches from this cookbook.
2/3 c. dried apricots
1/4 c. sugar
1 1/2 c. cold water
Few grains salt
Wash apricots. Add water. Cover. Simmer slowly until fruit is soft. Add sugar. Simmer 5 minutes. Drain. Mash fruit. Add salt. Add horseradish to taste. Use as a filling between buttered slices of whole wheat bread.
OK, it was sounding like a nice dessert until the whole horseradish thing.
Mash baked beans. Add finely chopped pickle to suit taste. Moisten with mayonnaise until of spreading consistency. Use as a filling between slices of whole wheat bread. If desired, a relish spread may be substituted for the mayonnaise and chopped pickle. Minced onion, and catsup may be added.
Oh good - I'm glad you can add catsup. It would be just gross without that.
Remove stones from dried prunes which have been cooked until tender. Drain. Chop prunes. Combine with an equal quantity of peanut butter. Moisten with lemon juice, honey, or mayonnaise to a spreading consistency. Add a few grains of salt. Mix thoroughly. Use as a filling between buttered slices of whole wheat or white bread.
Use in place of Alli
1/2 c. deviled ham
1/2 c. ground peanuts
2 T. chopped pickle
mayonnaise dressing
Combine ham, peanuts, and pickle. Season to taste. Moisten with mayonnaise to a spreading consistency. Use as a filling between thin slices of graham bread.
Otherwise entitled The Pregnant Woman's Delight
Arrange thin slices of tongue on hot buttered toast. Spread with mayonnaise. Cover with slices of chicken breast. Cover with a second slice of buttered toast. Serve at once. If desired, lettuce and sliced tomato may be added.
I don't know how to spell the gagging noise I just made.
Remove bones and skin from 10 sardines. Shred sardines. Moisten with mayonnaise dressing to a spreading consistency. Add a few drops lemon juice and 1 teaspoon melted butter. Mix thoroughly. Use as a filling between slices of whole wheat or white bread.
Mmmmm, imagine the tasty goodness!
1 c. Grapenuts
1/4 c. grated cheese
1/4 t. paprika
1 t. dry mustard
2/3 t. salt
1 T. catsup
5 drops Tabasco sauce
Combine ingredients. Mix thoroughly. Use as a filling between buttered slices of bread.
I've never been fond of breakfast cereals that look like rabbit pellets, but maybe I've just been doing it wrong. I simply need to add cheese and Tabasco to it!
Cover thinly sliced onion with ice-water. Let stand 1 hour. Drain. Dry. Dip in French dressing. Place on buttered slices of rye bread. Cover with a thin layer of sauerkraut. Dust lightly with paprika.
Finish with breath mints. Really strong breath mints.
6 slices pineapple
12 stuffed olives, sliced
1/4 c. chopped raisins
1/2 c. cottage cheese
cream or mayonnaise dressing
Combine raisins, cheese, and 1/2 the olives. Moisten with cream or mayonnaise. Season to taste. Cut each slice pineapple in 2 slices. Spread cheese filling between 2 slices of pineapple. Garnish with remaining olives.
This isn't a sandwich. It's nausea inducing, goo-filled fruit.
Prepare steamed brown bread. Cool overnight. Cut in thin slices. Spread with cream cheese which has been moistened to a spreading consistency with cream and catsup, or mayonnaise.
Steamed brown bread? Anyone? Any clue? Anyone?
Place thin slices of cheese between slices of bread. Toast in oven or in toaster. Serve at once.
Seriously? They needed directions for this?
Place plain or chocolate covered marshmallows between crisp crackers. Press firmly together. Serve at once. If desired, the marshmallows may be toasted before they are placed between the crackers.
Yes, we call this a s'more in the 21st century.
I can't wait to share some other sections with you guys!
137 comments:
- Jan Scholl said...
oh my that apricot one sounds so yummy. I will cut back a bit on the sugar as apricots are so sweet to begin with. Vegetarians and vegans are always looking for something different.
Anything with catsup-blech!!! and marshmallows are yucky too. - June 10, 2008 at 10:44 PM
- Robin said...
I have actually heard of steamed brown bread...actually I think I've heard it called Boston Brown Bread. If it's the same thing you make it in tin cans in a pressure cooker. I've never made it but a customer that comes to the bakery/coffeehouse where I work keeps telling me about it and how she's going to bring me the recipe. I think the recipe just might be a figment of her imagination because she has yet to bring it to me! = )
Those sammies sounds hilarious by the way...and something I would NEVER eat. - June 10, 2008 at 10:52 PM
I am absolutely CERTAIN the section on gelatin salads will REALLY whet your appetite after the section on the Sammiches of Satan.
Imagine if only all children had overeaten these for the past 70-odd years, perhaps they'd be lucky to be facing tongue or olive allergies instead of peanut.
Great blog fodder though. Go Dawn! - June 10, 2008 at 10:52 PM
- Suburban Correspondent said...
Boston Brown Bread - traditionally, the dough was placed in a coffee can and either baked in the oven or, apparently, steamed in a pot full of water.
I don't know how I know that. I've always wanted to make it, but our coffee cans are plastic. I don't think that would work.
And I'm sort of intrigued by the apricot-horseradish combo, you know? Maybe I should take a pregnancy test. - June 10, 2008 at 10:56 PM
- Brenda said...
LOL. My kids love cookbooks. They like to pick out things for us to try. Not sure they'd pick many of those though.
- June 10, 2008 at 11:00 PM
Hi Dawn, I guess I am the First to leave a comment? LOL !!! Love the recipes. I must say...Everyone must Own ....The Joy of Cooking...The book. It not only has recipes, It tells you anything you want to know...say about? Nutmeg? How is it harvested? Bark from a tree? Kristine in Michigan,
- June 10, 2008 at 11:01 PM
- Sharon said...
OMG the only thing that sounds remotely appetizing was the toasted cheese. FYI I remembered that my husband's great aunt used to make Brown Bread in a can. We would pretend to "LIKE" it. ICK...ICK...ICK. Good luck finding anything that will work on the Feingold Diet.
- June 10, 2008 at 11:06 PM
- Maggie said...
Steamed brown bread -
I'm sure it's delicious, but it sounds nasty.
http://www.dianaskitchen.com/page/recipes03/0913_brownbread.htm - June 10, 2008 at 11:07 PM
Deviled peanut? Tongue chicken? Excuse me while I throw up!(gag bleagh) =(~
- June 10, 2008 at 11:25 PM
- Kim Williams said...
ROFL!!! This is as funny as the site my friend sent to me that shows Weight Watchers recipes circa 1970. I was seriouly laughing out loud at this one!
Oh, and the answer to this: "I don't know how to spell the gagging noise I just made." My best attempt was "aaahhuuucckk". I actually had an uncle that used to do the sardine sandwiches. I made that same sound back then, too.
Thanks for giving me a great laugh tonight, Dawn! - June 10, 2008 at 11:36 PM
- arah said...
I think i just threw up a little in my mouth... especially #4. GROSS!
- June 10, 2008 at 11:37 PM
- Shari said...
Are you serious? These are recipes from when? EWWWWWWWWWW! Blech! Yuck! That's all I have to say! LOL--you seriously crack me up Dawn! For the record my Father used to eat peanut butter with onion or bologna. I still gag at the thought!
- June 10, 2008 at 11:37 PM
That's so hilarious!
It reminds me of my Mom's old 50's Betty Crocker cookbook. I couldn't stop cracking up when I read how you should "brush your hair and apply some fresh lipstick" to make yourself look pretty for your husband before he comes home from work. It wasn't worded exactly like that, but pretty close! Funny stuff!! - June 10, 2008 at 11:38 PM
- Lisa said...
Oh my... I am seriously laughing myself silly for two reasons.... first, your commentary on the recipes. Second, uh, my grandfather used to do the onion sandwiches and something very similar to the sardine sandwich, but he did that one on saltines. I still eat sardines on saltines.... it's really not much different than tuna sandwich filling when you mix it up with mayo.... honest.....
- June 10, 2008 at 11:39 PM
Apparently in the early 20th century, people had not yet developed tastebuds. Either that or the english language has morphed to the point that "apricots" would be more accurately translated today as "roast ham".
Rhonda - June 10, 2008 at 11:42 PM
- Michelle said...
I love old cookbooks! Those sandwiches crack me up. Although don't all kids like gross sandwiches though?
Oh and ummm I have to admit that my family does something really close to deviled peanut and it's YUMMY. ham, cheese, pickle, red pepper, onion, mayo, egg. Put it on a bun and cook it for 25 minutes. Yum yum yum yum yum! It does sound gross though, doesn't it?
Can't wait to hear more from the cookbook! - June 10, 2008 at 11:46 PM
Okay, sardines sandwiches yes, but not shredded and only on white with mustard or mayo.
That gagging noise, totally made it on the tongue one too.
If it tells you to put cow/pig brains in the eggs...run, run far away from it. LOL - June 10, 2008 at 11:47 PM
- Hands-Free Heart said...
Boston Brown Bread: I think I had it years ago at an Outback Steakhouse. (Since when is Boston in the Outback?) It was sweeter than normal bread, but not as sweet as banana bread.
Those last three sandwiches are the only ones I would try!
I just checked my bookshelf and found the 1911 cookbook. It has 6 recipes for brown bread, and I can't find a single mention of sandwiches anywhere.
There is a section called "Recipes for Fireless Cooker." Can't really tell what it is...(maybe a crockpot?), but it is fueled by gas (guess there wasn't too much electricity back then).
Hmm, in the "For the sick" section, for consumption it suggests 1 tablespoon tar beaten into 3 egg yolks, 3 times a day! - June 10, 2008 at 11:59 PM
- Yvonne said...
O.K. maybe I am old (turning 40) but my mom actually used to make brown bread and it's really good..I am going to check that link because she can't find her recipie! I think, Dawn that you have stumbled onto the perfect "diet" plan. Whenever you are hungry, just choose one of those sandwiches...I bet you drop 20 pounds in like 1 week...hee hee hee
- June 10, 2008 at 11:59 PM
- BandK said...
Yeeech, most of those sound absolutely disgusting!!
But boston brown bread? My mom used to make that when I was a kid. My mom is in her late 70s now. She made it in a can -- a coffee can maybe, or a soup can? I can't remember. It is a very moist, sweet bread. Very delicious! And spread with cream cheese sounds yummy.
The rest of the recipes? Not so much. - June 11, 2008 at 12:00 AM
- Amy said...
If you love the crazy stuff in old recipe books, then you will LOVE The Gallery of Regrettable Food by James Lileks. Unfortunately, he's now published it in book form, which means it's no longer available for free on his site. :-( Your loss. But seriously, if you have $16 to blow, it's worth it.
- June 11, 2008 at 12:02 AM
- Ben and Melissa James said...
You can buy Boston Brown Bread in the store. It comes in a can and it's quite good. I like to put some cream cheese on it. It's very similar to banana bread but it's got raisins in it.
- June 11, 2008 at 12:24 AM
- Scrabblequeen said...
Boston Brown bread is really quite good. Around here, you can buy it in the grocery, right by the baked beans. The brand they sell here is B & M...beans or Boston Brown bread...in a can!
- June 11, 2008 at 12:44 AM
- ClistyB said...
I'll take a number #10, and if possible, could I have it crust-free, please?
- June 11, 2008 at 12:47 AM
Oops! Left this in the wrong comment section ... anyway, my Mom and Dad still like to eat the baked bean sandwich on white bread! They both say they remember thier Moms eating it, too. No pickles tho, or whatever else is in the recipe. Baked beans (right out of the can) and white bread is yummy!
- June 11, 2008 at 12:51 AM
My dd eats baked beans on white bread all the time. I have no idea where she got the idea, must be an inhertited trait lol!
- June 11, 2008 at 1:27 AM
- Becky said...
Great post, lol! Some of those would have sounded really good to me while I was pregnant. Except the tongue sandwich. *gags and wretches*
Boston Brown Bread is really very good, especially buttered slices eaten with homemade baked beans. I've made this while we were camping, and everyone really enjoyed it.
It sounds as though those recipes were probably submitted by frugal folks that lived through the depression era, making use of whatever they had on hand. My grandma and her siblings, who grew up with fruit and nut trees in their yards, often made chunky nut butters and added dried fruits for a little kick of flavor. She much preferred those 'odd combinations'of sandwiches to processed lunch meats and other 'junk' food, as she called it. - June 11, 2008 at 1:56 AM
- Laume said...
One of my mother's favorite sandwiches was pickle relish and mayo. Which I always thought was basically bread and condiments, no actual filling. Anyone for a catsup and mustard sandwich?
- June 11, 2008 at 2:01 AM
Oh, and I love deviled ham sandwiches, but never with peanuts. It's salty enough, esp when you add mayo.
- June 11, 2008 at 2:02 AM
- Brandie said...
Hmm.. My dad loves this Boston brown bread - if it's the same thing i'm thinking of, they sell it at the grocery store (in ours it's with the soups I think) and it comes in a CAN. Yes, brown bread in a can! Maybe that's the stuff they're thinking? I can see it wamred with cream cheese or something... (Not that I would eat it or anything....never have tried the stuff!)
Seems like an interesting book though. Happy reading! lol! - June 11, 2008 at 2:38 AM
Yikes! Are these depression recipes? The horseradish and onion sandwiches might even work for birth control..LOL!
I had an old cookbook from my mother that had recipes calling for bowlfuls of flour and butter the size of an egg. Of course, it also had you test the heat of the oven by placing a piece of paper on the rack. If it was a nice brown after five minutes the oven was "just right". If it turned black, the oven was too hot! - June 11, 2008 at 3:10 AM
now, what's wrong with the tongue one, tongue's actually excellent meat :D
Wouldn't mind trying out the sardine one either, but that marshmallow thing sounds horrible (yes, really)
Brown bread I make, it's got syrup in it, and has to bake in the oven, very low heat, for 12 hours. People up here that have a hot spring in their garden (yes, in certain parts of the country, that actually exists) bake the bread in there, it's really yummy! - June 11, 2008 at 5:51 AM
(up here in Iceland, to be a bit clearer)
- June 11, 2008 at 5:51 AM
Okay, sardines & salted butter = very yummy. But sardines & mayo? Hm. I'll have my husband try that - he's French, he can tell (just kidding!).
:-)) - June 11, 2008 at 6:06 AM
As a dutchie, I have never heard of that dutch lunch and quite honestly I don't think I'd like to try it!
Apart from all the descriptions already given here, there's probably a section on breads in the book too and it can probably tell you how to make it. I have a book similar to yours that was originally written in 1910 (although I have the 16th print), that was the cookbook for the Amsterdam Household School. From back in the days that girls didn't have to learn an occupation, but had to learn to run a household before they got married! LOL (If only I could have gone to it, then maybe my house wouldn't be such a mess!) - June 11, 2008 at 6:12 AM
Ohmygosh! My mother has that very cookbook. She's had it for years and it's become mostly a place for her to store her loose recipe sheets. She's coming for a visit this week, I might have to convince her to bring the book with her.
- June 11, 2008 at 6:39 AM
I'm not so sure I'd put the cheese on the toast before it went into the toaster. It wouldn't fit like that in mine anyway. Also, I'm too lazy to clean the mess. Thanks for posting that, Dawn. Those sandwiches are a riot.
- June 11, 2008 at 7:37 AM
- Beckie said...
Boston brown bread is made with lots of molasses and two or three kinds of flours. My grandmother always put white flour, oat flour and corn meal in hers. It can also be made with rasins in it, not my favorite. It is traditionally served with homemade baked beans on Saturday night in old fashioned New England families, mine included. It is made in a small coffee can set inside a large coffee can filled 1/3 with water and covered with foil.
Leftovers were served for breakfast Sunday, as cooking was considered work and not allowed on the Lord's day of rest. It must have made for some very ummm...musical church services.
Brown bread can be bought in the baked bean isle, probably the top self. It is very good toasted with real butter or cream cheese.
As for the baked bean sandwiches, yup, I have seen my family eat those too. I have been told they are great. *SHUDDER* I can't bring myself to find out for sure. - June 11, 2008 at 7:52 AM
That apricot-horseradish-thing sounds like something an Austrian would come up with. These folks put horseradish on anything.
"Oh my, that apple strudel looks delicious! Pass the horseradish?" - June 11, 2008 at 7:54 AM
Just 2 comments:
1. As a New England girl now living in the Midwest, I happen to know that Boston brown bread spread with cream cheese is delicious, and tastes kind of like date nut bread. If you can't find it at Jewel or Dominicks, I'm sure you can buy it (in a can) online!
2. Both my parents and inlaws grew up during the Great Depression, when baked bean sandwiches had to substitute for meat, and this cookbook (written in '31) sounds just like their Depression-era resourcefulness when it comes to food. If the economy keeps going south, maybe we'll be eating a lot more prune and apricot and onion sandwiches! - June 11, 2008 at 8:13 AM
Boston Brown Bread, made by B&M, comes in a can and is actually pretty good. We always had that with baked beans and "franks" when we were growing up. It is good with just some butter on it too.
- June 11, 2008 at 8:20 AM
- Amy said...
Ok, the ONLY one of those sandwiches that sounds edible is Toasted Cheese. Which is what my grandpa used to call grilled cheese sandwiches. I always thought that was cute.
- June 11, 2008 at 8:34 AM
I love old cookbooks. I have one that is REALLY old too. One recipe in it calls for possum. It goes into great detail about shooting it and gutting it and so on. Its quite gruesome. THere are several recipes for squirrel and such too. Sounds quite appetitizing NO? Ughhhhhhhhhhh. Give me McDonalds anytime
- June 11, 2008 at 8:36 AM
- Mum - Mainly Upbringing Monsters said...
After reading your blog & with 2 kids if my own,I saw this advert on YouTube & thought his would be right up your alley lmao!
www.youtube.com/watch?v=Fitxofd7kOA&feature=related - June 11, 2008 at 8:40 AM
Well if the book was published in 1931 that was two years into the great depression. I suppose these sandwich recipes an indication of what foods were most available at the time and how to put them to use. Makes you appreciate things today, doesn't it? Or maybe it should make us even more fearful of the way our economy is heading! *eek* After getting over the barf factor I actually found this post to be quite interesting. Thanks Dawn!
- June 11, 2008 at 8:41 AM
The sardine one doesn't sound that weird (maybe it's cultural thing, here in the UK that's a pretty common sandwich filling =) but the others.. Wow! I like pineapple and cheese on sticks but as a sandwich? With OLIVES?! =X
- June 11, 2008 at 8:41 AM
Oh, baked beans on toast are really popular too.. But not with mayo or catsup *lol*
- June 11, 2008 at 8:42 AM
- MaBunny said...
Ok, the prune one? ick.
The tongue chicken one? double ick.
Sardines? gag and no thank you
The marshmallow one? just add peanut butter and make a fluffer-nutter ! YUMMY
Hope you actually found something in there worth making for the whole family that would work with your Feingold diet.
Have a great day Dawn! - June 11, 2008 at 8:45 AM
- Robin said...
Am I the only one that thought Scrabblequeen's comment about the Boston brown bread in a can was funny....the name of the company was B&M...thank goodness for the "&". Maybe I'm just warped but after a few comments about some NOT liking the bread BM brown bread gave me a chuckle!
- June 11, 2008 at 8:45 AM
Those recipes made me laugh! The grapenuts concoction really does sound disgusting.
As for boston steamed bread here's a recipe http://allrecipes.com/Recipe/Steamed-Black-Bread/Detail.aspx It's actually pretty good - dense and sweet. - June 11, 2008 at 8:50 AM
- Lucrecia said...
you SO should have warned to finish eating your breakfast before reading that. bleck :-)
- June 11, 2008 at 8:53 AM
These were Great Depression recipes from 1929-1940s. My parents/grandparents ate these same things during this time. My Dad tells of hunting along RR tracks for anything hobos might have thrown off the trains.
One grandmother ate radish and butter sandwiches and ate raw onions like they were fruit.
My Dad raised all of us 8 kids eating sardine sandwiches and baked bean sandwiches. We kept up the sardine sandwich, but admittedly, the baked bean sandwich fell by the wayside. Eating sardines on crackers was a luxury that we were afforded as kids; in Dad's time, crackers weren't available.
To this day, I still like sardines and have found whole websites devoted to sardine recipes.
Pat - June 11, 2008 at 9:04 AM
- Jen lleras said...
If you think that cookbook has a crusty old nostalgic feel check out these! I didn't find these myself, but AI always pass on this site to food lovers, they are weight watchers recipe cards circa 1974. Talk about hilarious, the comments are great! My favorite is rosy perfection salad, who knew Jello could be used in a main course huh? Enjoy!
email me if you want to be invited to my blog, im 10 weeks preggers with my first and documenting the whole thing, your a big role model to me, one of the reasons I started blogging. email@example.com - June 11, 2008 at 9:06 AM
You can still buy Brown Bread, at least around here (Massachusetts). It indeed comes in a can. There's a ton of molasses in it, which makes it both very sweet and dark brown. Raisins are also included. I'm not sure about the Chicago area, but it's usually in the section with the baked beans in the grocery store. I hated it as a kid, and most likely still do.
- June 11, 2008 at 9:35 AM
- "Intentionally Katie" said...
Those were appalling. What was the author/"chef" thinking??? I suppose it WAS in the age of the depression. "Syrup sandwiches...mmmm!"
So they had an explaination of what a sandwich is, but left "prepare steamed brown bread" all up to your own devices? Nice.
I'm interested to see the decent recipes out of that book. We are anti-preservatives around here and try to buy as little processed foods as possible. Don't forget to post the recipes that your family eats and enjoys!!! - June 11, 2008 at 9:36 AM
Remember, that was during the great depression. People didn't have much money to buy meat, so they had to improvise a lot. If you're hungry enough, you'll eat anything.
Julie - June 11, 2008 at 9:37 AM
Use in place of Alli
Loved it...
Yes, Boston Brown Bread. Never had the homemade kind but you can get it canned (in where else Boston) or at least you used to. I think you can find it where the Boston Baked beans are. Made by the same company B&M. http://www.buythecase.net/product/9264/bm_raisin_brown_bread/?bcf=1. It's actually pretty good. - June 11, 2008 at 9:38 AM
- Dawn said...
I have the same cookbook. Mine is a later printing in 1977. Just in case you are wondering all the recipes are still there. I say we serve prune fluff to drink with the prune sandwich to make a complete meal (I mean trip to the bathroom).
- June 11, 2008 at 9:43 AM
- Julie B. said...
Boston Brown Bread is whole wheat bread made sweeter with Molasses and Raisins. There are tons of recipes for it, if you google it. Sounds really good! I may make some once I get a working stove back in the house. Good thing it's summer, and the neighbors won't think I'm TOO wierd for grilling EVERYTHING we eat!
- June 11, 2008 at 9:51 AM
Thanks for the out-loud, gut-busting laugh!!!! THat was wonderful!
- June 11, 2008 at 9:52 AM
Oh my goodness, I have this from my Mom's collection too! I remember her making Parker House Rolls from this cook book for Thanksgiving.
KMOM - June 11, 2008 at 9:58 AM
Any Amish recipe book would probably suit your needs, Dawn. However, the recipes are usually a lot of work. But OH so GOOD.
- June 11, 2008 at 10:12 AM
- Irishmama said...
Hmmm....maybe they were on to something back then. If this is all there was to eat now, the obesity level wouldn't be so high. I think this is my new diet. Thanks Dawn. I'm off to buy me some sardines, tobasco, baked beans and tongue!
- June 11, 2008 at 10:16 AM
- me said...
No wonder they died young!?!
But I make the Boston Brown Bread often. Yummy.
2 C WW flour
1 C all purpose flour
2 tsp baking soda
1 tsp salt
2/3 C Brown sugar
1/4 C molasses
2 C buttermilk
can add dry fruit and nuts
grease/ flour 9 x 5 bread pan
bake 350 degrees for 1 hour. let it cool before you cut - June 11, 2008 at 10:38 AM
- Jzbeanie said...
I have a 1946 Lily Wallace cookbook that has some truly wonderful things in it, but also has a recipe for opossum in which you first place the dead animal in your freezer for a day before removing the hair an stewing it!! YUMMY!
- June 11, 2008 at 10:41 AM
- Erin said...
Ewww..did people really eat that stuff?
- June 11, 2008 at 10:59 AM
- Melainie said...
This makes me re-evaluate my dislike of the ol' PBJ sandwich. Some of those recipes were simply revolting...that must be why they aren't offered at Subway. : )
Thankfully, our forefathers practiced their sandwich making skills so that we would have tastier sanwiches. We have so much to be greatful for.
Melainie - June 11, 2008 at 11:28 AM
- Unknown said...
My mom used to make Boston Brown bread when we were growing up. It's got a batter similar in consistency to banana bread batter, and it's stemed in large tin cans in a large dutch oven filled with water. It's a sweeter bread than regular wheat bread, and it's very good spread with real butter and homemade jam. Think I'll go google the recipe.
- June 11, 2008 at 11:35 AM
- Melissa said...
My husband totally eats bean sandwiches. I've always thought he was crazy, but he grew up eating them. My kids now like them too. Now I know he isn't completly insane! Thanks Dawn!
Melissa - June 11, 2008 at 11:47 AM
- Rick said...
I'll add my yuck for the tongue/chicken sandwich. At first I thought we were talking about a chicken-tongue sandwich. I was thinking, "Man, they'd have to mute a whole bunch of chickens just to make one sandwich."
For the record: I think it's a mistake of your publisher to put off the release of your book. I know you're at their mercy, but I think one should always strike while the iron is hot, and I think your popularity is pretty strong at the moment.
I just had to add that serious comment to my usual less than serious thoughts. - June 11, 2008 at 11:48 AM
- me said...
no wonder they died young
- June 11, 2008 at 11:55 AM
- Kyddryn said...
My brother used to eat sardines and peanut butter. Yeah, eww.
Brown bread is an old favorite of mine - you can still get it at the grocery store. B&M makes it with or without raisins (I like it with raisins in). It's bread in a can! Sliced thick, buttered, and broiled until the surface caramelizes, it's the perfect accompaniment to hot dogs and baked beans.
If you make it yourself, it requires a recipe (duh!), a large coffee can, and is steamed in the oven to bake it - hence the "steamed brown bread".
Yeah, I just buy it at the store and freeze what I don't use right away. Hmm...I have some in the freezer, and I'm a mite peckish...
Shade and Sweetwater,
K - June 11, 2008 at 12:00 PM
- TheHMC said...
LOL You were right! I need to go combine some of the things in MY cabinet and see what other options we could come up with.
How about this one?
Strawberry crab salad sandwich
1 packet of Kool-Aid
1 can of crab meat
1 chicken boullion cube
Get a bowl. Dump crab mean into bowl. Mix contents of Kool-Aid packet with crab meat. Attempt to not puke during this process.
Add enough mayonaise for spreading consistency. Crumble boullion cube and add to mixture and then spread on bread. Because, really, you can't make it any worse than it was to start with. - June 11, 2008 at 12:00 PM
- Mandy said...
You must have made the same gagging sound that I made! What were these people thinking! My Grandma would have appreciated these recipes. During the depression era you had to make things with what you had! I am so glad we live in better times!
- June 11, 2008 at 12:07 PM
I grew up eating boston brown bread. My Mom would buy it at the store, not sure they make it anymore, but it came in a can, like baked beans. She would warm it, slice it, and serve with beans and ham. I think I just dated myself. Yup, I am old!
- June 11, 2008 at 12:33 PM
My mom used to try all sorts of bizarre combinations and recipes when we were little. We didn´t have much money, so sandwiches were a big thing. :D
She made steamed brown bread a few times in old coffee cans. I don´t remember how, just that I didn´t like it much! Except for the fact that it was round and had lines like the can.
Our favorite sandwich as kids was . . . the hamburgerless hamburger. Take a slice of bread. Spread with relish, mustard and ketchup. Top with another slice or not. Enjoy. :D My sister and I invented that one after the hamburger ran out one night. - June 11, 2008 at 12:38 PM
I have a bartenders book from my grandpa, dated 1899. It is very clear on how to get drunk, how to cure a hangover, and how a lady should drink! Maybe the creator of the sandwiches had instructions from this book because some of the hangover solutions were nasty sandwiches!
- June 11, 2008 at 12:40 PM
I can remember my mom making Boston Brown Bread for holiday dinners when I was really young. She used either a coffee can or large soup/veggie can and steamed them over a pan of boiling water. Then they changed how cans were made (the sides were no longer straight) and started coating the inner surface. You can't use those to make Boston Brown Bread so she stopped making it. I can't remember what she made it with or what it tasted like. I seem to remember liking the smell when it was cooking but not the bread itself.
- June 11, 2008 at 1:07 PM
- Keeley said...
Um *abashed* actually, several of those don't sound so bad at all. However, I am the mother of the "turtles n cheese" 12 year old, so maybe his insanity has rubbed off?
I used to have tomato ketchup sandwiches as a kid.
The BEST sandwiches in the WORLD are made thusly:
1. Take 2 slices really unhealthy gooey white bread.
2. Spread liberally with butter.
3. Place chips on one slice. Lots of chips. Any flavour, but my personal favourite is salt and vinegar. Pile 'em high
4. Smash chips down with other slice. Make sure a ton spill out all over your plate so you can eat them too. Also, pile more chips from the bag around the sandwhich. MUCH more than the "one serving size" haha that they print on the bag.
5. Eat. Enjoy. - June 11, 2008 at 1:11 PM
OMGosh! I had to stop at #5 when I felt breakfast threaten to reappear! I am preggers and EWWWWWWW! is all I can say about any of them.
Tara - June 11, 2008 at 1:47 PM
My grandmother eats baked bean sandwiches. Bleh.
- June 11, 2008 at 2:02 PM
It is amazing how our taste buds have changed because of the availablity of different foods.
I love boston baked bread. You can also buy pottery crocks from a kitchen store or Pampered Chef to bake it in. - June 11, 2008 at 2:45 PM
- Rachel said...
My grandmother gave me a searchlight cookbook too. Now I'm dying to go looks through it! ;-)
- June 11, 2008 at 4:22 PM
Some of those sandwiches sounded quite disgusting.
- June 11, 2008 at 4:28 PM
- Karen said...
Boston Brown Bread is delicious and is in a large can in the baked bean section of the grocery store. Cut off both ends of the can and slide it out. Cut it into slices, keeping the shape, wrap it tightly in foil and heat at 350 for 20-25 minutes until warmed through. Remove from oven and foil. Slather on lots of butter and enjoy. It's like a dessert, very sweet like a muffin with raisins. Yum. It's also good served with any fish and baked beans.
- June 11, 2008 at 4:34 PM
You've created a new diet! Just post this list on the fridge and any time you're tempted to eat anything just read this.
I see a ton of responses on here so don't know if someone else found anything about the steamed brown bread but found this link:
There are actually a lot of 'em so if you want to try to make it just look in a search engine................................
Just kidding! - June 11, 2008 at 4:38 PM
- Elizabeth said...
OK, remember, people used to eat ALL of whatever they had...horseradish? gotta give it some flavor!
I worked in a Polish Deli when I was in College, There is NOTHING worse than slicing
"Blood & Tongue" or
"Head Cheese"...eww.
Just the sound alone kept me away from that stuff.
My Grandfather was #5 of 12 kids...they grew up on a farm...they ate everything!
I can still remember my parents and grandparents sitting up late, playing cards and nibbling on "pigs knuckles"...yuck - June 11, 2008 at 4:59 PM
I have a suggestion that might be more appetizing for your family... are you familiar with the SAVING DINNER series? check out www.savingdinner.com (also featured on www.flylady.com)
She provides a full week menu with downloadable shopping lists. 75% of the shopping list is vegetables, and very few processed foods (canned tomatoes and beans are about it) I vowed to make them in order, and try them all... kids have liked most of them so far. - June 11, 2008 at 5:23 PM
- Christy said...
I'm glad I wasn't a child in 1931. But then again, I'd probably be quite a bit skinnier. Those "recipes" wow. (shudder)
- June 11, 2008 at 5:49 PM
- Becky said...
- This comment has been removed by the author.
- June 11, 2008 at 5:55 PM
- Janet said...
I think I understand why no one has repeated those recipes since 1931.
One thing we used to eat was date nut bread with cream cheese. It came in a can like the brown bread (and it was brown - I'm wondering if it's the same thing). I can't find date nut bread here, but then again I can't find a lot of things here in east Boondock, so that doesn't mean they don't make it anymore.
I used to be fascinated about trying British food, until I found out that Black Pudding was made with . . . well I won't tell you, you've been grossed out enough for one day. - June 11, 2008 at 6:23 PM
- Amy said...
Ummm, were you drunk when you numbered those recipes? LOL! ;o)
Those were very interesting... thanks for sharing... although I don't think I will be trying ANY of those. Did you find any recipes that you could actually use? That is neat to have a cookbook that is that old.
Keep those laughs coming... - June 11, 2008 at 7:02 PM
- RefreshMom said...
Everyone else has summed up Boston Brown Bread pretty well--and it would be good with cream cheese, but I would NOT thin it with catsup!!! blech!!!
Check a used bookstore for an older copy of The Better Homes and Gardens red checkered cookbook (something pre-80's and not to be confused with Betty Crocker's cookbooks). The older versions were pretty much all non-packaged ingredients. I learned to cook using my mom's (I think hers was a 50's or 60's edition) and everything was made with straightforward, non-packaged ingredients. - June 11, 2008 at 7:08 PM
Hi Dawn,
funny you bring up brown bread - my mom used to serve this when I was a kid, and I saw it at the store the other day - yes it comes in a can - and it was never one of my favorite things... I'll have to buy more to see if I like it as an adult...
I'll share one of my favorite sandwich recipes - I found this in a cookbook - and it is delicious!!!!
Dash of curry powder
apricot jam
Yea, I know it sounds weird, but it is YUMMY!!!! I look forward to this with my turkey leftovers at Thanksgiving!
My mom taught cooking for 27 years - she passed away last year. My brother and I split her recipe book collection - and we found some GREAT books just like this one you have!!!! We've had a few laughs! Enjoy!!!
Pam (Seattle) - June 11, 2008 at 7:21 PM
- Mrs. Paradox said...
Basically- everything is better with mayo!
Seriously those sound disgusting- except for toasted cheese- yumm. - June 11, 2008 at 7:49 PM
Boston brown bread is delicious - like a moist nut bread. It's really good with cream cheese, especially strawberry cream cheese (make your own, so no additives).
Similar would be banana bread & cream cheese sandwiches. Those are addictive! We eat them here for breakfast.
Brenda in SC - June 11, 2008 at 8:23 PM
- Marla said...
this must be why my 90 year old grandmother thinks that frosting between bread is a sandwich
- June 11, 2008 at 8:49 PM
Oops, I blew my cover! I had to delete my comment because I accidentally posted my name and picture, so here it is again:
You're kidding! You made these up, right?! Actually, I don't think you could have! You're right, it sounds like someone just put on a blindfold and pulled things out of the cupboard! How funny. - June 11, 2008 at 9:55 PM
Made by B&M...as in bowel movement? I had no idea canned bread existed. That's so weird. So is eating a baked bean sandwich!
- June 11, 2008 at 9:57 PM
- Dawn said...
Amy, nope I wasn't drunk when I numbered the recipes. I'm just not very mathy.
Oops! That numbering was just sad and pathetic! LOL! - June 11, 2008 at 10:08 PM
- Darla said...
I HAVE GREAT NEWS FOR YOU!!! A few weeks ago you mentioned in a post that you couldn't get your scanner to work with vista. I was having the same problem and have now figured out how to do it. Open Windows Photo Gallery, go to File>Import from scanner or camera. As long as your scanner is connected to your computer you can scan! YEA! - June 11, 2008 at 10:12 PM
We followed the Feingold Diet for years! It was fairly easy to do once I got used to it, and we homeschooled so I had a lot more control over what they ate. However, once the kids got into their teens it got harder and when we stopped homeschooling... impossible!
The kids often request some of our favorite Feingold meals. All of our absolute favorite (and many guests that I've served it to) is:
Cinnamon Pear Pork
Brown however many thick boneless porkchops you need
Carmelize a ton of onions, sliced
Babyfood Pears (or if you are on Stage 2, regular applesauce)
Layer in crock pot... Pork, pear or applesauce sprinkled with cinnamon, carmelized onions. You only need to put a tablespoon or two of the sauce on each porkchop. Turn the crock pot on low and your house will smell wonderful!!! - June 11, 2008 at 10:13 PM
- Angel said...
Those recipes remind me of that Friends episode where Joey was eating a recipe that Rachel made: "Meat: gooooood! Potatoes: gooood! vegetables: gooooood! Strawberries: gooooood! Whip cream: gooooood!
The pages in the cookbook had stuck together and she combined two VERY different recipes. Had you of not shown the actual recipe here in your blog, I would have thought the same thing happened to those sandwich recipes.
Can I just say, Ummm... Ew. - June 11, 2008 at 10:33 PM
- Melissa Lear said...
I think I noticed a trend to use ketchup as an ingredient in pretty much every recipe! (or catsup, as it was spelled back then.) I was wondering, do you think this is how Ronald Reagan decided that ketchup was a vegetable? Maybe he actually used some of these recipes!
- June 11, 2008 at 10:44 PM
- Diana said...
No wonder why people were thin back then...I thought being thin was due in part to the Depression. I think I just found my new diet. The 1931 Diet!
- June 11, 2008 at 10:51 PM
- Laura ~Peach~ said...
I have about 20 VERY old cook books I get a kick out of reading them... I think you hit a grand slam posting these LOL...
- June 11, 2008 at 10:57 PM
- SuddenlySouthernCyndi said...
Great weight loss idea!
- June 11, 2008 at 10:58 PM
- Laura Paxton said...
Actually, (cow) tongue sandwiches are some of my favorites of all time...but I could do without the chicken in it, too!
Sounds like a fun cookbook! - June 11, 2008 at 11:18 PM
- Six-Pack Momma said...
I had know idea mayo complimented so many different foods- baked beans, prunes, peanuts, tongue, sardines, pineapple, raisins, olives...and all along, I thought it was just for ham, turkey, or tuna!
- June 11, 2008 at 11:36 PM
- Femme au Foyer said...
This would explain why everyone was so thin back then...
- June 11, 2008 at 11:51 PM
- Kikilia said...
This is like the 1940s cookbook that I got from my grandma. There's a section on how to prepare sandwiches for school lunches, how much milk a child needs a day, even how much food a grown man should have depending on his job (office worker or farmer or laborer).
Does yours have a list of recipes for invalids too?
I love reading cookbooks- this is just one example why. - June 12, 2008 at 12:34 AM
- debi9kids said...
If you need some really good recipes, let me know. My son David was diagnosed with celiacs disease years ago, so I have had to make MANY foods fresh.
I have some really great bread recipes, although nothing like that Boston Brown bread. (LOL)
Do you have a bread machine?
Debi - June 12, 2008 at 1:51 AM
wow, hold onto that cookbook! my friend finds cookbooks like these all the time at estate sales and sales them for crazy $$$$ on amazon... what a great book!
Any votes for a Keylime sandwich, graham cracker crusts? - June 12, 2008 at 2:23 AM
- Patty said...
OK guys - I grew up using this wonderful (?!) recipe book. It's entire name is the Household Searchlight Recipe Book and "...was printed in 28 editions, reaching a distribution of 2,400,938 by the year of its last printing in 1958."
That is when I began using it, at age 6.
When the Capper's Weekly Newspaper reprinted and offered it again beginning in 1977 - I bought 12 copies for my 8 sisters, 2 brothers and a new one for my mom. Her old book now belongs to one of my older sisters and every time a page is turned, a tiny piece of clay-like paper breaks loose. My younger sister Kathy and I would make a quadruple batch of Popcorn Balls (page 79) and after wrapping each one in waxed paper, we would hide about half of them in the bottom drawer of our dresser upstairs. When we were able to go up to read we had a ready stash to gorge on, that no one else knew about. My sister mastered the Penoche recipe on pg74, and my mother made it for us every Christmas. The basic Cream Pie recipe (pg 207) is still my husband's favorite for banana cream or coconut cream pie.
I know it is a very funny and mostly gross recipe book, but this brought back such fond memories of it and my favorite newspaper, The Capper's Weekly. The Capper family was a prominent Topeka, Kansas family. I loved reading the newspaper with its farm wife written letter/anecdotes, a serial story, a very small "World News at a Glance" column. We should have that now!!
Thank you for bringing back such awesome memories.
The cookbook has explanations for all sorts of different permutations of a recipe. What is the difference between a Brown Betty and a Crumble. When is it Jam, Conserve, Marmalade, or Preserves? I'm telling you ladies - you are going to want one of these cookbooks for your very own. : ) What a trip down memory lane. I am only 55 years old, too. - June 12, 2008 at 3:04 AM
When I was younger (8-9 years ago) my friends and I had a sandwich that we made alot. It was called The Chocolate Sandwich. We'd take white bread )only because they don't make chocolate,lol) and spread chocolate peanut butter on them, add a handful of cocoa krispies, a drizzle of chocolate syrup, and some chocolate chips. We'd then wash it down with a big glass of chocolate milk! Ah..fun times!
- June 12, 2008 at 3:12 AM
- Hewett Gardeners said...
i found this website
today through a friend and wanted to share it with you. then when i check you blog, behold a food post! it was perfect.
now, i haven't tried this place, but it sounds fabulous. . .there is even one in chicago! - June 12, 2008 at 6:07 AM
Try http://www.foodtimeline.org/ for seriously weird and/or inspiring recipes. I love reading it when I run out of cooking ideas. Of course, I'm deep into Medieval cuisine, but food history is fascinating!
- June 12, 2008 at 6:14 AM
- 2 crazy kids said...
That's awesome! I'm going to have to dig around through my cookbooks and find something interesting. LOL
As far as weird sandwiches go, my favorites are: Lettuce sandwich (yup...just lettuce and white bread - nothing else), and spaghetti sandwiches. That last one may not be too weird, as we eat bread with our spaghetti all the time. My DH looks at me like I'm a fruitcake when I fix one, though! - June 12, 2008 at 8:37 AM
- CohoesMom5 said...
when I read this, I thought of the movie The Breakfast Club and the sandwich that Ally Sheedy's character made -
2 slices bread
2 Pixy Stix (flavored sugar in straws)
2 handfuls of Cap'n Crunch cereal
Butter the bread.
Pour contents of one pixy stix on each slice of bread.
Sprinkle handfuls of Cap'n Crunch cereal on each slice of bread.
Smash cereal down with your hands.
Carefully put slices together, and enjoy! - June 12, 2008 at 9:54 AM
These were great! Right up there with my ex-husband's favorite, dill pickles and peanut butter! LOL
- June 12, 2008 at 11:53 AM
No wonder people were thinner back then! :-D Yuck!
www.booksaroundtheclock.com - June 12, 2008 at 1:22 PM
Anyone but me notice the common denominator? Buttered bread! Maybe that's why grandmas today generally look far different than the grandmas I remember in their frumpy dresses! God love 'em!
- June 12, 2008 at 1:39 PM
- Carol said...
I've been down the whole Feingold Diet route. It was very effective for my son, and I still highly recommend it. Do you have the "official" handbook/cookbook? There is a recipe in there for spaghetti sauce, made with beets. Don't try it--I did and it was awful.
My best source of recipes was a cookbook published in 1944, when rationing was still in effect. Loved it, and still use the cookbook today. My fave section? Cooking for large crowds -- 50 or more. - June 12, 2008 at 2:01 PM
- D said...
I have a cookbook that was published here in Oklahoma that has recipes from the turn of the last century called "Seems Like I Done it This Way". It has all kinds of things in it including how to cook oppossum, rattle snake, squirrel, turtle stew, etc. I use this cook book so much the front and back covers are now gone. It has great recipes in it but it's not for the beginning cook because the recipes don't always tell you how to put it together or they say a "pinch" of this or that. I love knowing that if the tornadoes leave me homeless I at least know how to cook wild rodents...maybe I should put that cookbook in my survival pack.
- June 12, 2008 at 2:35 PM
My favorite cookbook is the Joy of Cooking by Irma Rombauer, circa 1933. These old books are a wealth of information and do include some strange combinations of food - but I have never prepared a recipe from "Joy" that we didn't want to have again. The combo of the apricots and Tobasco isn't really all that weird. Have you had BBQ hot wings? Very similar flavor! Enjoy your "sammiches"!
- June 12, 2008 at 3:52 PM
Me again! Sorry - I forgot the Boston Brown Bread - B&M brand baked beans used to sell Boston Brown Bread in the same sized can as their baked beans. We would open both ends with a can opener and push the bread out of the can by pushing the metal lid on one end. This bread is a very rich flavored, moist, dark brown sweetbread that is almost dessert fare. I haven't bought any for at least 10 years so am not 100% sure they still make it, but it is worth the trouble if you like whole grain or sweetbreads. I'd omit the catsup (not a tomato fan) but the cream chees is awesom with this bread.
- June 12, 2008 at 4:03 PM
- Unknown said...
Hmmm. I think your cookbook had mine beat. The one I have from '83 only has wild game recipes. You know, the good old kind like squirrel and opossum.
- June 12, 2008 at 4:31 PM
- Mama Lizard said...
Good heavens, I have this same cookbook! I have a 1941 version. It still has the tongue chicken sandwich, among others. Must have been pretty popular. *shudder* lol! I remember my grandma feeding us tongue sandwiches when I was little. And cod liver oil, but we won't go there, ok? :D
- June 12, 2008 at 4:38 PM
Though I'd let you know that cookbook is selling for $16.99 on eBay right now.
- June 12, 2008 at 5:13 PM
- Cheryl said...
Most of those sandwich recipes are so bizarre! But the brown bread, now that's really good. It's sweet, made with molasses. I helped my mom make about a gazillion little loaves of it - yes, you make it in tin cans - to give away as Christmas gifts one year. Better than fruitcake! :-)I'd never put ketchup on it though, but it's great with cream cheese.
- June 12, 2008 at 9:38 PM
- GE is me said...
Oh my goodness. Yes, they did sound a bit strange, but not all that disgusting. I think I might be checking this post out again to maybe try one of these sandwiches.
Actually a sandwich a friend of mine told me about is a hot pepper sandwich.
Take white sandwich glue, I mean bread.
Take the skinny, long hot yellow peppers(sometimes called cubanelles). slice in half length wise, deseed & saute until as browned as you like them, best to start skin side down. After sauted, pour a bit of water in & cover to steam them. Pull peppers out of pan, place on bread, salt peppers & put mayo on other slice. Eat & enjoy. It isn't as spicy hot as you would think! Yum.
-Gail - June 12, 2008 at 9:54 PM
- LunaMoonbeam said...
OK, there are alrady 131 comments here, so I'm SURE somebody has told you, but...steamed brown bread is sold as Boston Brown Bread in the stores, usually on the same aisle as the baked beans. (I think H&M makes it?) It's cooked in a can, it has raisins in it, and it's AMAZING when spread with just as much butter as it will hold. We used to slice it up, toast it, and then slather it with butter.
- June 13, 2008 at 12:30 PM
One more comment about old cookbooks. I have a Family Reunion cookbook from a family in Franklin County Virgina (that I'm told is birthplace of the white lightnin' runners that ultimately became NASCAR)that includes a recipe for making moonshine. My favorite part of the recipe is when it reaches a certain stage and looks like an oilslick, you're supposed to lightly skim a finger across the top of the liquid. If the streak glows white it's done and ready to pour into jugs.
- June 13, 2008 at 4:24 PM
- My Two Army Brats said...
Eww gross, tongue, yuck, who does that??
- June 13, 2008 at 10:25 PM
- Susan said...
If you like that then you'd love the gardening book I have from the around the same era. Every time it mentions lifting a pot or digging a hole it always suggests "getting your husband or a friendly neighborhood gentleman to help." I love it.
- June 14, 2008 at 12:50 AM
- Denise ~ Paper Ponderings said...
OMG!!! I HAVE this book too!!! I got it from my step great granmother. That is too, too funny. I guess I need to go read through the sandwich recipes and see how to best scare my children!
- June 25, 2008 at 1:24 PM
To Dawn2,
I also have the same book, "Seems Like I Done it This Way".
I purchased it in the early or mid eighties at a craft fair called War Eagle Craft Fair.
I bought it from the author of the book. She signed it for me.
It is one of my most treasured cook books. Yes, it does have some pretty weird recipes..lol. It also has some very good recipes. I found a lot of recipes that are similar to the way my Mother cooked. - August 11, 2008 at 9:45 PM


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Meyer Lemon Curd and Chamomille Vanilla Mousse Verrines
Discombobulated…New favorite word. It's always a bit of a struggle getting things organized with long term guests but there has been a lot of good work getting done. A lot of good meals and good times too. My parents are happily relaxing, talking walks in town, going to the beach, reading,.. with no particular agenda or schedule. Even the pupps are learning "discombulated". There is no telling who is going to walk them, feed them, play with them. All they know is that there are 4 more hands to pet them. Bliss…
Even here it is bit "sans queue ni tete", posting the raspberry mousse tarts with pink macarons before posting about the macarons first. Indeed, a couple days after my parents arrived I made a small batch of pink macarons to go along with a verrine of Meyer lemon curd and chamomille – vanilla bean mousse. Then with the leftover macarons, I made the tarts. I think the mud cake cookie sandwiches were in their right place though. Imagine that!! See…discombobulated again.
With one celiac at home right now, there have been a lot of cremes brulee, cremes caramel, macarons and mousses for desserts. Gluten does sneak everywhere but so far I have been able to keep everybody's sweet tooth happy and healthy. We love citrus. We love colors. We love Spring. I especially love yellow if it is in the form of lemon curd. I am not sure Meyer lemons will be around here much longer so I have been juicing, zesting and freezing away!
Meyer lemons always have a slight cardamom note to me and the curd was very aromatic on its own, but took on a whole other dimension when layered with silky smooth mousse. The mousse itself starts with a pate a bombe which is lightly infused with chamomille leaves and vanilla bean seeds and lighten with some whipped cream. My lovely sister in law sent over a bottle of violet sugar pearls that I sprinkled on top of the verrines. It added a wonderful light flowery Spring note to the verrine and I am looking forward to using it again.
Meyer Lemon Curd and Chamomille Vanilla Mousse Verrine Recipe:
For the Meyer Lemon Curd:
½ cup (125 ml) lemon juice
1 tablespoon (4gr) lemon zest
1/2 cup (100gr) sugar
3 eggs
2 tablespoon (28gr) butter
In a saucepan set over medium heat, combine the lemon juice, zest and sugar and bring to a simmer. Stir occasionally to make sure the sugar is dissolved. In the meantime, whisk the eggs in a medium bowl just until combined. Once the lemon mixture is hot, slowly pour it over the eggs to temper, continuously whisking to prevent the eggs from scrambling. Return the mixture to the pan set over medium low heat and cook until thick. Do not let it come to a full boil or it might separate. Remove from the heat, stir in the butter and whisk until it is fully melted. Cover the surface with plastic wrap to prevent a skin from forming and let cool to room temperature.
For the chamomille-vanilla bean mousse:
3 egg yolks
pinch of salt
1 1/2 teaspoons powdered gelatin
1/4 cup (60ml) cold water, divided
1/2 cup (100gr)sugar
1/4 cup chamomille buds (flowers), chopped
1/2 vanilla bean, split open and seeded
1 cup (250ml) heavy cream
In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 2 tablespoons of water, and let it sit while you make the syrup base of the mousse.
Combine the sugar, chamomille leaves and the remaining 2 tablespoons of water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once the syrup comes to a boil, uncover and cook until the mixture reaches 238F.
Strain the leaves over a container with a spout, it will be easier to add to the yolks. Pour the syrup slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or until dissolved. Add it to the yolk mixture along with the seeds from the vanilla bean and continue to whisk on medium high until it triples in volume and cools to room temperature.
In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Pour the mousse in a pastry bag fitted with a plain tip (I use Ateco #807).
Layer the Meyer lemon curd and the mousse in jars or ramekins and refrigerate if not eaten right away.
I almost forgot…My mom agreed to be a guest blogger here. Yeah! She is however hesitating on what to make. So, which recipe would you like her to make: her famous "ratatouille" or a tart?


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Alaska aint the only place to be in april. Jones team rider Mikka Hast has posted up for the spring in Tamok, Norway. Heres his first dispatch from this off-the-radar freeride mecca in northern Norway:
I came to the Tamok Valley ten days ago to spend the rest of the season here filming, riding, camping and exploring new terrain. The area got hit by a big storm cycle so we have been waiting for the weather to clear up. Snow seems to be pretty stable and the coverage is the best I have ever seen here! We have had to settle for tree riding so far but the alpine terrain is looking good when the high pressure rolls in. High hopes for a long and good spring time! – Miikka Hast
Settle for the trees? Looks pretty buttery…Photo By Aadne Olsrud.
Blower pow in April! No surprise in Tamok. Latitude of Tamok – 63.39°N. Latitude of Anchorage, Alaska – 61°13′N. Photo by Teemu Lahtinen.
You gotta earn every line in Tamok. Photo by Teemu Lahtinen.
Photo By Teemu Lahtinen.
Just getting up to speed….stoked for more to come from Miikka as the clouds clear and his crew gets into the alpine! Photo By Aadne Olsrud.