Bread Recipes
Find vintage bread recipes online.

Brown Soubise Sou Recipe

toast the bread, brown the onions, and use brown stock.

Tags: bread vintage


RED PEPPER CANAPES Recipe

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two tablespoons of grated American cheese with sufficient melted butter to form a paste; spread over the rounds of fried bread and place in a very hot oven for about three minutes. Serve on a folded napkin, garnished with watercress.

Tags: kosher bread vintage


SHIRRED EGGS Recipe

Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.

Tags: bread vintage


JERUSALEM ARTICHOKES, FRIED Recipe

Peel and slice the artichokes very thin; throw these slices into smoking hot oil in which a frying-basket has been placed. As soon as the artichokes are of bright golden-brown colour, lift out the frying-basket, shake it while you pepper and salt the artichokes, and serve very hot. They can be eaten with thin brown bread-and-butter and lemon-juice, and form a sort of vegetarian whitebait.

Tags: vegetarian bread vintage


ENDIVE SOUP, OR PUREE Recipe

Take half a dozen endives that are white in the centre, and wash them very thoroughly in salt and water, as they are apt to contain insects. Next throw. them into boiling water, and let them boil for a quarter of an hour. Then take them out and throw them into cold water. Next take them out of the cold water and squeeze them in a cloth so as to extract all the moisture. Then cut off the root of each endive, chop up all the white leaves, and place them in a stew-pan with about two ounces of butter. Add half a grated nutmeg, a brimming teaspoonful of powdered white sugar, and a little pepper and salt. Stir them over the fire with a wooden spoon, and take care they don't burn or turn colour. Next add sufficient milk to moisten them, and let them simmer gently till they are tender; then rub the whole through a wire sieve, add a little piece of butter, and serve with fried or toasted bread.

Tags: bread soup vegetarian vintage


OYSTER SOUP Recipe

1 bottle Oysters--1s.

1 pint of Milk--2 1/2d.

Cornflour and Vegetables

2 quarts Fish Stock--1d.

Total Cost--1 s. 3 1/2 d.

Time--One Hour.

If there is no fish stock, use pot boilings. As this is a white soup a
special saucepan must be used. Put the stock and the liquor from the
bottle of oysters into this stewpan with an onion stuck with six
cloves, 2 dozen white peppercorns, and a fagot of herbs, and boil
together for half an hour, then strain off and return to the saucepan
with the milk. When nearly boiling thicken with a tablespoonful of
cornflour and boil two or three minutes; put in the oysters and simmer
for five minutes. Flavour with a little lemon juice, nutmeg, and salt.
Pour into a warm tureen, and send fried bread to table with it.

Tags: seafood bread soup vintage


Fried Smelts Recipe

Put a deep kettle on the fire, with two cups of lard in it, to
get it very hot. Wipe each smelt inside and out with a clean wet
cloth, and then with a dry one. Have a saucer of flour mixed
with a teaspoonful of salt, and another saucer of milk. Put the
tail of each smelt through its gills--that is, the opening near
its mouth. Then roll the smelts first in milk and then in flour,
and shake off any lumps. Throw a bit of bread into the fat in the
kettle, and see if it turns brown quickly; it does if the fat is
hot enough, but if not you must wait. Put four smelts in the wire
basket, and stand it in the fat, so that the fish are entirely
covered, for only half a minute, or till you can count thirty.
As you take them out of the kettle, lay them on heavy brown paper
on a pan in the oven, to drain and keep hot, and leave the door
open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon
and parsley on the sides.

Tags: seafood bread vintage


White Soubise Soup Recipe

Melt in lined saucepan 2 oz. butter, and into that shred 1/2 lb. onions. Allow to sweat with lid on very gently so as not to brown for about half an hour. Add 1-1/2 pints white stock and about 6 ozs. scraps of bread any hard pieces will do, but no brown crust. Simmer very gently for about an hour, run through a sieve and return to saucepan with 1 pint milk. Bring slowly to boiling point and serve. To make

Tags: bread soup vintage


CHEESE STRAWS Recipe

1 cup stale bread
1/8 teaspoon cayenne
1/2 cup grated cheese
1/4 cup milk
2/3 cup flour
1/4 teaspoon salt

Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long
and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in
moderate
oven. Serve with soup, salad, or pastry.

Tags: salad bread soup vintage


RYE RAGGED ROBINS Recipe

1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These
may
be rolled and cut same as baking powder biscuits.

Tags: dessert bread vintage


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