Cooking Golden Era recipes

[Stanley Doble]

On a somewhat related note, I'm trying to research vehicular culinary methods--like the manifold cookers available for the Ford Model T. Anyone familiar with others?

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I have heard of such devices, some years back there was a recipe book for car engine cookery called Manifold Destiny.

Here is a book of Model A cookery you can have for free. No doubt the recipes will work on other cars . https://static1.squarespace.com/sta...f3/1462417857543/Cooking+on+your+Manifold.pdf

I'm sure I have seen articles on hot dog cookers and the like in old Popular Mechanics magazines . They were never common, but one of those things that kept being invented over and over.

 

[Stanley Doble]

This week on the old cooking show, Prize winning Tomato Aspic from Kalamazoo Michigan, 1934 -35. Perfect compliment to your traditional Thanksgiving meal.

 

[Stanley Doble]

Election day special - 1931 Election cake on the old cookbook show

 

[Trenchfriend]

I don't know really, if it's such an old dish, but it was very popular in GDR. Kind of a cheap and solid working-class dish.

What to do, if the kids don't want to eat your cooked cauliflower? Yes, bread and fry it like a Schnitzel!!

https://www.bing.com/images/search?q=gebratener blumenkohl&qs=n&form=QBIRMH&sp=-1&pq=gebratener blumenkohl &sc=8-22&cvid=43912E722FCB4F81804A947E6E228DD4&first=1&tsc=ImageHoverTitle

And whatever sauce you like on top. Or Parmesan.

With potato mash, if you like.

 

[Turnip]

A very traditional golden era slaughter day dish, called „Blacksour“ made from clotted blood, vinegar, soup greens and remains like nose, tail, sometimes feet…and some raisins, sometimes dried plums.

Not overly often made anymore nowadays as home slaughter came almost completely out of fashion.

 

[Edward Reed]

A very traditional golden era slaughter day dish, called „Blacksour“ made from clotted blood, vinegar, soup greens and remains like nose, tail, sometimes feet…and some raisins, sometimes dried plums.

Not overly often made anymore nowadays as home slaughter came almost completely out of fashion.

I'm game for a lot of different foods and daring enough to try almost anything but...

 

[Turnip]

…

Back in those days many folks just simply couldn’t afford to waste any proteins so once they were „through“ with slaughter day there’s not been much more but the eyes left for the cat.

You’ll still find at least one sort of blood sausage and headcheese at literally any butcher‘s and supermarket at this end.

 

[Edward Reed]

…

Back in those days many folks just simply couldn’t afford to waste any proteins so once they were „through“ with slaughter day there’s not been much more but the eyes left for the cat.

You’ll still find at least one sort of blood sausage and headcheese at literally any butcher‘s and supermarket at this end.

Today we just call them hotdogs lol!

 

[Harp]

On a somewhat related note, I'm trying to research vehicular culinary methods--like the manifold cookers available for the Ford Model T. Anyone familiar with others?

View attachment 265609

The Jeep steak. Take a 16 oz Porterhouse steak, or several such cuts, wrap in aluminum foil,
secure to the hood, drive around, recon, radio commo run, typical day usage.
And presto! There you have it, broiled to perfection--whiskey tango foxtrot.
Works for baked potatoes too to go along with.

 

[Turnip]

Today we just call them hotdogs lol!

Aah, yes, that irresistible mix of lard, separator meats, lips and a..holes with just a little dash of enzymes.

 

[Edward Reed]

Aah, yes, that irresistible mix of lard, separator meats, lips and a..holes with just a little dash of enzymes.

Yep! We call that “meat” in this country
Shoot now I’m craving a hotdog!!!!