Lost American Recipes (2024)

"Scrape and slice quite thin 3 medium-sized carrots. Boil in clear water 20 minutes, and drain carefully.

"Then add to them nicely sliced Irish potatoes and 1 finely-shredded onion, 2 tablespoonfuls of butter, pepper (red), salt, and enough water to boil all tender.

"When tender, add a pint and a half of rich milk and a small bunch of minced parsley. Serve very hot."

More "Lost" Soup Recipes
Avocado Cream Soup (1948)

• 1/2 cup butter
• 1/2 cup strong hot coffee
• 2 eggs
• 1/2 cup sugar
• 1/2 cup molasses
• 2 tspns baking powder
• 1 tspn ginger
• 1-1/2 cups flour

Melt the butter with the hot coffee. Beat the eggs and stir in the sugar and molasses. Combine this with the warm mixture.

Sift in flour and ginger to make a soft-drop batter. Stir in the baking powder, then spread the batter 1/2-inch thick on a greased and floured dripping pan.

Bake 25 minutes in a moderate oven, 350 degrees. While hot, frost this with 1 cupful of confectioner's sugar, stirred with 4 tablespoons of cream. Flavor frosting with vanilla.

More "Lost" Coffee Recipes
Java Spice Bundt Cake (1973)

• 2 10-oz packages frozen, sliced strawberries
• 2 tbspns unflavored gelatin
• 1/4 cup sugar
• 1/4 tspn salt
• 4 egg yolks
• 1/2 cup water
• 2 tbspns lemon juice
• 2 tspns grated lemon rind
• 8 large fingers, split in half
• 4 egg whites
• 1/2 cup sugar
• 1 cup heavy cream, whipped

Mix the gelatin, 1/4 sugar, and 1/4 teaspoon salt, then place on top of a double boiler. Beat egg yolks and water together, then pour into the double boiler.

Add 1 package of frozen strawberries, and cook about 8 minutes over boiling water until gelatin is dissolved ans strawberries thawed. Remove from fire and add remaining package of strawberries,lemon juice, and grated lemon rind. Stir until strawberries are thawed. Chill until mixture begins to thicken.

Split lady fingers in half, and stand around the edge of an 8-inch spring-form pan. Beat egg whites until stiff, and beat in 1/2 cup sugar. Fold into strawberry-gelatin mixture.Fold in whipped cream, and pour into mold. Chill until firm.

Remove from pan onto a serving dish and decorate with whipped cream and whole strawberries on top. Serves 10.

More "Lost" Strawberry Recipes

Strawberries Romanoff (1963)

(Origin - "Molded Dishes Cookbook" by Nancy Fair McIntyre. Published by Gala Books of North Hollywood, California, 1970.)

• 4 whole chicken breasts, split and skinned
• 1/2 lb fresh mushrooms, trimmed and thickly sliced
• 1 cup tomato sauce
• 1/4 cup slivered smoked ham
• 1/4 cup oil
• 1/2 cup sherry
• 2 tspns brown sugar
• 1 tspn grated orange peel
• 1/2 tspn salt
• 1/2 tspn cayenne pepper

In a heavy, large skillet, saute the mushrooms in oil over moderate heat for 5 minutes. Remove the mushrooms and set aside. Salt the chicken and place in the skillet. Saute the chicken, adding more oil if necessary.

In a small bowl, combine the cayenne, tomato sauce, ham, sherry, brown sugar, and grated orange peel. Mix well.

Place mushrooms in the skillet with the chicken, and pour the sauce over the chicken. Cover and simmer over low heat for 20 to 30 minutes. Transfer to a serving dish and serve at once, accompanied by noodles. Serves 6 to 8.

More "Lost" Chicken Recipes
Classic Creamed Chicken a la King (1981)

• 4 strips bacon
• 1 lb Lima beans (or 1 frozen package)
• 2 cups whole kernel corn
• 1 lb fresh okra
• 2-1/2 cups tomatoes, fresh or canned
• 1 small green pepper, minced
• 1 large onion
• 2 tbspns flour
• 1 tbspns butter
• Salt and pepper

Fry the bacon and drain. Add the flour to the bacon fat in the pan, stirring into a paste until dark brown.

Brown the onion and the green pepper in this. Then add the remaining ingredients except bacon, and transfer the mixture to the to of a double boiler.

Cook for an hour over hot water. When all the vegetables are tender, add the bacon., chopped into small pieces. Serves 10 to 12.

More "Lost" Corn Recipes

Mennonite Corn Pie with Bacon (1950)

• 2 cups sifted cake flour
• 2 eggs, well beaten
• 1/2 cup butter or shortening
• 1 cup sugar
• 2 tbspns molasses
• 2/3 cup milk
• 2 tspns baking powder
• 1/4 tspn salt
• 1 tspn cinnamon
• 1/2 tspn cloves
• 1/2 tspn nutmeg

Sift flour once. After measuring, add baking powder and salt, and sift together 3 times.

Cream the butter thoroughly, add the sugar gradually, and cream together until light and fluffy. Add the eggs. Then add the flour mixture alternately with the milk, a small amount at a time. Beat after each addition until smooth.

Divide the batter into 2 parts. To one part, add the spices and molasses. Drop by tablespoons into greased loaf pan, alternating between light and dark mixtures.

Austrian Cinnamon Coffee Cake (1906)

• 4-1/2 cups cake flour
• 2 cups thick sour cream
• 2 eggs, well beaten
• 1-1/3 cups brown sugar
• 1 cup shortening
• 3 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1/2 tspn nutmeg
• 1/2 tspn allspice
• 1 cup chopped nuts
• 1 cup raisins or chopped dates

Sift and mix the dry ingredients. Cut in shortening very fine as for pastry.

Beat eggs and add to the sour cream. Add sifted brown sugar to the sour cream, and combine with the dry ingredients. Add fruit and chopped nuts.

Drop by teaspoons onto a greased cookie sheet, and bake in moderate oven 350 degrees, 16 minutes. Makes 7 dozen 2-1/2-inch cookies.

More "Lost" Culinary Arts Institute Recipes
Strawberry Coffee Cake (1971)

All ingredients must be at room temperature.

Prepare... 8-x-8-x-2 pan by greasing well with butter. Spread with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.

Arrange... 4 pineapple slices in bottom of pan.

Sift together... 1-1/4 sifted enriched flour, 3/4 cup sugar, 2 teaspoon double-acting baking powder, 1/2 teaspoon salt.

Add... 1/4 cup shortening, 1 unbeaten egg, 1/2 cup milk, 1 teaspoon vanilla extract.

Beat... for 3 minutes, 150 strokes per minute, until batter is well blended. (With electric mixer blend at low speed, then blend at medium speed for 3 minutes.)

Pour... batter over pineapple.

Bake... in moderate oven, 350 degrees, 35 to 40 minutes.

Turn... upside down on serving plate. Serve with whipped cream.

More "Lost" Pineapple Recipes

Luau Sweet Potato Casserole (1965)

• A quart of young corn grated from the cob
• Half a pint of wheat flour sifted
• Half a pint of milk
• 6 tablespoonfuls of butter
• 2 eggs
• a saltspoonful of salt
• a saltspoonful of pepper
• Butter for frying

"Having grated as fine as possible sufficient fresh young corn to make a quart, mix it with the wheat flour, and add the salt and pepper.

"Warm the milk in a small saucepan, and soften the butter in it. Add the milk and butter gradually to the pan of corn, stirring very hard, and set it away to cool. Beat the eggs light, and stir them into the mixture when it has cooled.

"Flour your hands and make it into little dumplings. Put into a frying-pan a sufficiency of fresh butter (or lard and butter in equal proportions), and when it is boiling hot, and has been skimmed, put in the dumplings, and fry them 10 minutes or more, in proportion to their thickness.

"Then drain them, and send them hot to the table."

More "Lost" Corn Recipes

Fresh Corn in Cream (1952)
Classic Corn Chowder with Potatoes (1952)

(Origin - "Civil War Recipes - Receipts from the Pages of Godey's Lady's Book" compiled and edited by Lily May Spaulding and John Spaulding.)

"One cupful of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses, and one heaping teaspoonful of soda.

"Stir the butter and sugar to a cream. Beat the eggs very light, the yolks and whites separately, and add to it. Put in the spices, then the molasses and flour in rotation, stirring the mixture all the time.

"Beat the whole well before adding the soda, and beat a little afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe."

More "Lost" Molasses Recipes
Hot Molasses Cake (1927)