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From Day's Gone By - Antiques and Collectibles Resources, Vintage Recipes, Lost Arts and Crafts, Hints, Tips, How To's, Words of Wisdom, Fun & Games | Recipes from Vintage Cookbooks |
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1947 Pineapple Upside Down Cake - Made in a Cast Iron Skillet From the 1947 Modern Encyclopedia of Cooking which calls it Pineapple Wheel Upside-Down Cake and gives this comment: "This sponge-type cake turns out perfectly -- has glamour, but surely will increase the girth." | - 1/3 cup butter or margarine
- 1/2 cup brown sugar,
- pkd 8 slices pineapple,
- No. 2 can 4 maraschino cherries or 8 pecan halves
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 2/3 cup sugar
- 1/4 cup pineapple juice or milk
Use a or 10-inch heavy skillet with oven-proof handle. Start oven 10 min before baking; set to moderate (350F). Put butter and moist brown sugar into skillet and place over
low heat to blend and cook until mixture bubbles, then remove from heat and arrange pineapple slices neatly over sugar mixture. Drop half a cherry or nut in center of each pineapple slice. Sift flour, measure, resift 3 times with baking powder and salt. Break eggs into a 3-qt mixing bowl, beat with rotary beater until thick and fluffy, then add sugar in 2 or 3 portions and beat until thick and spongy. Clean off beater, remove. With wooden spoon, fold in flour mixture and liquid alternately in
3 or 4 portions, beginning and ending with flour and cutting-and-folding-in until smooth after each. Spoon batter lightly over pineapple, then spread out gently. Bake cake in 9-inch skillet about 25 min and in 10-inch about 22 min or until cake tests done. Cool in skillet on cake rack 10 min then invert onto serving plate. Best served warm, plain, or with whipped cream. |
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| | | Tom and Jerry Drink | Beat 12 eggs very well and slowly add 1
pound of 4X sugar, continuing to beat. For each serving, pour one large jigger of whiskey into a cup. Fill each cup 2/3 full of boiling water; put spoonful of egg mixture on top and a dash of nutmeg and serve. WOWW! Here is the disclaimer that goes with it: Beware! A sudden jolt of this has been known to stop a victim's watch, snap both of his
suspenders and crack his glass eye right across... all in the same motion. |
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| | | KENTUCKY BURGOO
This recipe makes 1200 gallons
1939 | "Kentucky
Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and other outdoor events. This recipe is from a hand written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction. Mr. Looney is invited to all parts of
the country to prepare Burgoo for large gatherings. This is not a dish to be attemped by an amateur though it can be prepared in smaller quantities. It is a very picturesque sight to see Mr. Looney, aided by his many assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.
600 pounds lean soup meat (no fat, no bones)
200 pounds fat hens
2000 pounds potatoes, peeled and diced
200 pounds of onions
5 bushels of cabbage, chopped
60 ten-pound cans of tomatoes
24 ten-pound cans puree of tomatoes
24 ten-pound cans of carrots
18 ten-pound cans of corn
Red pepper and salt to taste
Season with Worchestershire, Tabasco, or A1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season... one dozen squirrels to each 100 gallons.
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