Blogs where I include old recipes is always a winner so here are a few recipes from the 1903 August 7 Norwich Bulletin.
Turkish Delight – Grate a fine, large, ripe, pineapple into a bowl and cover with boiling water allow it to stand for five hours, then strain off the clear liquid and sweeten to taste and freeze to a soft snow, serve in glasses with a spoonful of red raspberries in the bottom of each glass.
Fried Corn.- Carefully cut the corn from six ears of fresh sweet corn, being careful not to take any of the cob with it, and have the grains separate. Fry in just enough butter to keep it from sticking to the pan, being careful to stir very often. When a nice brown add half a cup of sweet cream and salt and pepper to taste. Do not place on the fire after you have added the cream, as it will curdle. Serve in a hot dish. A very nice luncheon or breakfast dish.
Sweet Pickled Beans. – Wash and string young tender beans and let them lie in brine for a week. Then freshen in clear water, boil until just tender and cover with a spiced vinegar made in the following proportion: One gallon of vinegar, one cup of sugar, two and a half dozen whole cloves, same number of peppercorns, fifteen whole allspice and eight blades of mace; three sticks of cinnamon may be added if desired.
Plum Pie – To one cup of plum pulp add one cup of sweet cream, thicken this with one teaspoonful of cornstarch made smooth with a little sweet milk, stir into this two well beaten egg yolks and one-third cup of granulated sugar. Place this mixture in a pie pan lined with with a rich piecrust, bake quickly, being careful not to burn it. Beat the whites of the two eggs stiff and stir in carefully two tablespoonfuls of powdered sugar spread this over the top of the pie and return tot he oven brown lightly. This is good either hot or cold.
Popovers. – Sift together two-thirds of a cup of entire wheat flour, one-third of a cup of white flour and one-fourth of a teaspoonful of salt. To this gradually add seven-eighths of a cup of milk, stirring rapidly to smooth the batter, then put in one well beaten egg and beat again till very light. Pour into hot greased
iron gem pans and bake in a hot oven for 30 to 45 minutes.
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