Recipe Wednesday — Hallowe’en 2021Welcome to a spooooopy Recipe Wednesday!These are real

Recipe Wednesday — Hallowe’en 2021

Welcome to a spooooopy Recipe Wednesday!

These are real early-20th century Hallowe’en themed recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Wednesday 27 October 1937 edition of the Brooklyn Daily Eagle. For context, Steve would have been 17 (comics) / 19 (MCU) when this recipe was printed.

Butterscotch Rolls

½ refrigerator roll dough
½ cup butter
¾ cup brown sugar
Nutmeats
Roll dough one-half inch thick. Spread with a thin layer of melted or softened butter. Sprinkle with sugar. Roll as for jelly roll and cut into slices one inch thick. Mix remaining butter and brown sugar and spread over bottom of buttered pan, then sprinkle nuts over sugar. Brush sides of rolls with butter. Place close together on sugar, cut side down. Let rise until double in bulk and place in oven with dinner the last half hour of cooking.

Glorified Pumpkin Pie

1 ½ cups strained pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
½ cup shredded cocoanut
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
2 eggs
1 ½ cup milk
½ cup cream
Mix all ingredients together in large bowl of electric mixer and pour into uncooked pie shell. Bake in preheated oven 400 deg. F 35 to 45 minutes. Before last 15 minutes of baking scatter ½ cup shredded cocoanut over top and complete baking. Serve with whipped cream.

Doughnuts

1 cup sugar
2 ½ tablespoons butter
3 eggs
1 cup milk
4 teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon salt
Flour, 3 ½-4 cups
Cream butter and add half the sugar. Add remaining sugar to egg and combine mixture. Add 3 ½ cups flour, mixed and sifted with baking powder, salt and spices; then add enough more flour to make dough stiff enough to roll. Shape and fry in deep fat fryer at 385 deg. F. Switch from low to high heat to keep up frying temperature.

Roast Duck

4 to 5 pounds duck
Salt and pepper
3 cups bread crumbs
1 tablespoon onion, chopped
1 teaspoon poultry seasoning
¼ cup melted butter
Hot water to moisten
Prepare duck for roasting, rub with salt. Prepare dressing, using the remaining ingredients. Stuff duck and sew securely. Rub outside with soft butter and place in shallow pan.

Orange Sauce
¼ cup butter
¼ cup flour
1 1/3 cups stock
½ teaspoon salt
Few grains of cayenne
2/3 cup orange juice
Rind 1 orange cut in fancy shapes
Brown butter, salt, flour and cayenne, and stir until well browned. Add stock gradually and cook until smooth and thickened, using low heat of surface unit. Just before serving add orange juice and rind. If desired, flavor with cooking sherry.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

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