#brooklyn daily eagle

Recipe Wednesday #48

Happy Recipe Wednesday!

These are real early-20th century 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 Friday 26 January 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 13 (comics) / 15 (MCU) when this recipe was printed.

Baked Squash

Small squash
2 tablespoons butter
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon cream
Cut squash in halves, remove and discard seeds and pulp. Bake one hour in moderate oven. Add rest of ingredients, roughly pile into small buttered dish. Bake 10 minutes in a moderate oven.

Creole Chicken

3 tablespoons butter
4 tablespoons flour
2 cups tomatoes
¼ cup chopped celery
2 tablespoons chopped green peppers
2 tablespoons chopped onions
½ teaspoon salt
¼ teaspoon paprika
1 cup diced cooked chicken
Melt butter and add flour. When blended add tomatoes, cook until creamy sauce forms. Stir constantly. Add rest of ingredients, cook for three minutes. Serve poured over hot rice.

Spaghetti Loaf

2 cups cooked spaghetti
2/3 cup chopped cooked meat
½ cup soft bread crumbs
½ teaspoon salt
¼ teaspoon paprika
2 tablespoons chopped onions
2 tablespoons chopped celery
2 eggs or 4 yolks
2/3 cup milk
3 tablespoons butter ot leftover gravy
Mix all ingredients and pour into buttered baking pan. Bake 30 minutes in moderate over. Unmold.

Macaroni and Cheese

3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
½ teaspoon salt
¼ teaspoon paprika
½ cup cheese, cut fine
1 tablespoon chopped onion
1 tablespoon chopped parsley
2 cups boiled macaroni
Melt butter and add flour; when blended add milk and cook until creamy sauce forms. Stir constantly. Add seasonings and cheese, stir for one minute. Add macaroni. Pour into buttered baking dish, bake 20 minutes in moderate oven.
One tablespoon chopped green pepper ortwo teaspoons of Worcestershire sauce may be added to give more flavor.

Mexican Rabbit

4 tablespoons butter
3 tablespoons chopped green peppers
2 tablespoons chopped onions
3 tablespoons chopped celery
3 tablespoons flour
2 cups tomatoes
2/3 cup cheese, cut fine
1 egg, beaten
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon mustard
12 salted wafers
Melt butter, add and brown peppers, onions and celery. Add flour, cook slowly and stir constantly until browned. Add tomatoes and cook two minutes. Add cheese and cook slowly until melted. Add egg, paprika, salt, and mustard. Cook one minute, stirring constantly. Pour over crackers, serve at once.

Coconut Cream Jumbles

4 cups sifted flour
6 teaspoons baking powder
½ teaspoon soda
1 teaspoon salt
2 eggs well beaten
1 ½ cups sugar
1 cup heavy (sour) cream
1 ½ teaspoons vanilla
2 cups shredded coconut
Sift flour once, measure, add baking powder, soda and salt and sift again. Beat eggs and add sugar while beating. Add cream, vanilla and coconut and mix until blended. Add sifted flour mixture and mix well. Chill thoroughly. Roll ¼ inch thick on slightly floured board and cut with floured cooky cutter into three inch circles. Place two inches apart on unoiled baking sheet and bake in hot oven (450 degrees F.) 12 to 15 minutes or until done.

Baked Chocolate Pudding

1 cup flour
½ teaspoon soda
1/3 cup sugar
1/8 teaspoon salt
1 square chocolate, melted
½ teaspoon vanilla
½ cup sour milk
1 egg
3 tablespoons fat, melted
Mix ingredients and beat one minute. Pour into greased shallow pan and bake 20 minutes in moderate oven. Cut in squares, serve warm.

Sour Cream Cake

2 cups sifted pastry flour
3 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
2 eggs, well beaten
1 cup sugar
1 ¼ cups sour cream
1 teaspoon vanilla
Sift flour, measure, add baking powder, soda and salt. Sift together three times. Beat eggs until thick and lemon colored, add sugar gradually and continue beating. Add flour mixture alternatively with sour cream, a small amount at a time. Beat until smooth. Add vanilla. Bake in a well oiled pan (8x8x2 inches) or two nine inch layers in a moderate oven (350 degrees F.) for about 50 minutes. Spread pastel jelly topping on top and sides of bake.

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!

[ Support SRNY through Patreon and Ko-Fi ] 
And join us on Discord for fun conversation! 
I also have an Etsy with up-cycled nerdy crafts

Recipe Wednesday #47

Happy Recipe Wednesday!

These are real early-20th century 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 Tuesday 13 November 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 14 (comics) / 16 (MCU) when this recipe was printed.

Buckwheat Sausages

Taketwo cups of prepared buckwheat flour,one and a half cups of milk, or a little more, sausages according to the number to be serves and a few slices of bacon. Prepare the batter, stirring until nice and smooth. Slit the sausages but do not cut through, flatten out and fry in bacon drippings. When cooked, pour the buckwheat batter over each sausage, just enough to cover them, fry a rich brown and serve piping hot, generously buttered, with slices of bacon on the side. Garnish withparsley.

Chunk Biscuit

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon dry ginger
½ cup sugar
Mix dry ingredients together, work in shorteningandliquid all at once; beat in. Turn on floured board, knead a minute or so. Pat, shape and place in a greased deep dish and bake at 375 degrees for 12 to 15 minutes. Break into chunks. Serve hot with sweet butter.

Butterscotch Parfait

10 to 12 servings
2/3 cup brown sugar
2 tablespoons butter
½ cup water
4 egg yolks
1 pint whipping cream
1/16 teaspoon salt
2 teaspoons vanilla
Combine sugar and butter—heat till melted. Cook 1 minute, add water—cook until melted—add syrup slowly to beaten yolks. Cook in double boiler until light and fluffy. Chill, add whipping cream, salt, vanilla. Fill freezing trays—do not stir while freezing.

Criss-Cross Cranberry Pie

Pie crust
4 cups cranberries
1 ½ to 2 cups sugar
2 tablespoons flour
3 tablespoons water
¼ teaspoons salt
1 tablespoon melted butter
Line a pie plate with pie crust. Chop cranberries; mix with other ingredients; fill pastry shell with this mixture. Place strips of pie crust over the top and bake in a moderate oven 25 to 35 minutes.

Johnny Cake

1 cup corn meal
1 cup flour
¼ cup granulated sugar
5 teaspoons baking powder
¾ teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
Mix and sift dry ingredients, add milk, well beaten egg, shortening. Bake in shallow buttered pan in hot oven 425 degrees for 20 minutes.

Delicate Rice Pudding

½ cup rice
½ cup raisins
½ cup sugar
3 eggs
1 quart milk
2 tablespoons butter
1 quart milk
½ teaspoon salt
A few gratings nutmeg
Boil milk, raisins and rice very slowly in a double boiler about 1 ½ hours. Beat the yolks of the eggs with the sugar, stir it into the rice, add the butter, pour into a pudding dish, spread with the whites, which have been stiffly beaten with 2 tablespoons of sugar, over the top. Place in a very slow oven long enough to brown the meringue.

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!

[Support SRNY through PatreonandKo-Fi]
And join us onDiscordfor fun conversation!
I also have an Etsywith up-cycled nerdy crafts