Apple Pizza

1 loaf thawed frozen bread dough

1 pt. Applesauce

½ c. flour

½ c. margarine

1 t. cinnamon

½ c. sugar

Grease 9xl3 pan. Pat dough out to edges.

Spread applesauce on top. . Cream

margarine & sugar. Add flour & blend.

Crumble mixture over applesauce. Sprinkle

with cinnamon. Bake at 350° -30 minutes.

with cinnamon

Linda Meininger
East River's

Country- Cookin'

Volume XV

This is a small cookbook published in 1983 by the Service Club of the Putnam Hospital Center, in Carmel, New York. It has a total of 86 pages, including the covers.

On page 32 is Homemade Manicotti. And it is really from scratch because it describes how to make the shells (or more like a pancake). There are only 10 ingredients in the whole recipe (shell and filling).

On page 41 the Sicilian meat roll sounds quite yummy. And page 43 has Jade Tree Steak, also a very delicious sounding recipe.

There is a lot of good food to be had from this little book.

Here is a link to the full book;

https://archive.org/details/the-blue-apron-cookbook-putnam-hospital-1983

I hope this link works for all who were interested in access to this. I am new to Archive so if anybody has any tips to help make it easier to share please let me know. Also, if this link doesn't work please let me know that too. Thanks!!!

Hello everyone and happy Wednesday!

Today’s book is Kitchen Fais-Do-Do, alternatively called “Foot-Stomping Good Food”. This is kind of a culture-based cookbook in that it has a strong emphasis on cajun cooking, which I have almost zero exposure to, so let’s dive into the recipes immediately!

Grape Lemonade sounds pretty interesting. I’m trying to think if I have ever actually had bonafide grape juice. My mom raised me with white grape juice, which I swear was just apple juice’s cousin

I was really interested to see three different roux recipes. I probably will never make gumbo in my life, but I like the variations they presented. Also figured I’d include the page with the Tarzan joke

Also my goodness does the Venison soup sound like a large affair or what 😵‍💫. I would hope the entire family would have some after that amount of effort gets put into it lol

The Triple Apple Salad sounds pretty good too… as long as it isn’t a huge sin for me to take out the pimiento and celery 🫠

Definitely wanna try the Twinkie Cake at some point. Surprisingly not a whole lot of opinions on the dessert section from me because none of them were that unique. The main dishes stole the show today!

Lastly, I knew I needed to show off the recipe for Cajun seasoning as that’s a pretty familiar recipe to a lot of people - even I’ve had that. You’ll see on that page that this is a 200 page book, so there’s lots to uncover if you decide to check out the full book.

Thanks for stopping by and I’ll see you around!

https://www.culina-vetus.de/2026/10/14/imperial-german-army-soups-part-one/

After a thoroughly miserable yesterday spent trying and failing to get to Odense by train (cancellations and delays everywhere), I am having an unplanned day at home. Now having done chores and prepared pizza for my son, I can use a few hours to translate some more. Here are some more recipes from the 1887 Des Soldaten Kochbüchlein, this time the daily fare of men in the field: soups.

A. Soups

a) thick, with rice and vegetables

1.Rice Soup with Beef

Ingredients: Salt; celeriac; onions; carrots\*

\footnote: The materials listed under ingredients are not necessarily required in their entirety; you can leave out some; the less central ones are listed last; salt must never be omitted.*

Fill the cooking pot half with water and boil it; Wash the meat if it is not clean, beat it, and add it to the boiling water. Salt it. Cut onions into pieces of equal size, likewise carrots and celeriac; Add all of it to the soup in the cooking pot; Put on the lid. Clean your rice ration (it amounts to four heaping tablespoons) by removing all bad grains; Pour the rice into your drinking cup, add cold water; Wash it by stirring it and then slowly pouring off the water; Wash repeatedly; Once the rice is clean, leave the last water you added in the cup. Once the meat has begun boiling, pour off the water from the rice and add the rice to the boiling broth. After at most 1 1/2 hours (reckoned from the moment the meat was placed in the boiling water), the rice soup with beef is done and you can eat it.

Example how to cook this recipe in a cooking group (Kochrotte): No. 1 (e.g. a three-year serviceman) supervises the cooking, receives the victuals, prepares the meat and is in charge of salting (ONLY ONE person is allowed to do this). He commands No. 2 to clean vegetables, No. 3 to provide fire and water and prepare the whisk and masher (implements carved from firewood). No. 4 is disposable and available to run errands, see to other duties etc. The Küchenmeister supervises all Kochrotten under his authority. He sees to it that the Kochrotte behaves in a comradely fashion (kameradschaftlich) and each of the 4 people is busy, nobody lazing at the expense of the others and only showing up (angeturnt kommt) when the food is ready: Only men who are very tired and not needed to cook may sleep; He checks water supplies and the progress of all cooking, the latter by his watch, and if necessary makes notes to give a clear report to the Feldwebel, if one is required.

2.Barley Groat Soup (Graupensuppe) with Mutton

Ingredients: Salt; onions; potatoes

Fill the cooking pot half with water and boil it; Wash the meat if it is not clean; Beat it; Add it to the boiling water: Salt it; Cut onions into small pieces of equal size, or leeks into larger pieces; Put all of this into the sop. Clean the barley groats (Graupen) as yo did with the rice, but do not leave the last water in with them as with the rice, but pour it off and add the groats straight to the boiling broth. Cover with the lid. After the meat has been cooking for 1 1/2 hours, add some potatoes that you peeled, cut in pieces, and washed; After the potatoes have cooked with it for 1/2 hour, they are done and the entire dish is ready, thus requiring two hours altogether from the moment the meat was put in the boiling water.

3.Potato Soup with Meat (Beef or Mutton)

Ingredients: Salt; pepper; onions

Fill the cooking pot half with water and boil it. Wash the meat if it is not clean; Cut it into small cubes, each one cubic centimetre in size. Place the meat in the boiling water. Salt it. Add some finely cut onion, or 8-10 whole peppercorns. Peel potatoes, cut each one in 4 parts (large ones in 8), wash them, and add them to the meat broth, enough so the broth still reaches three fingerbreadths above the potatoes. Once the potatoes are done, mash them with the masher or the spoon. Dinner is ready.

4.Egg Groat Soup (Eiergraupensuppe) with Meat (beef, veal, or mutton)

Ingredients: Salt; flour; egg; celeriac; onions; carrots; parsley; nutmeg

Prepare boiling water in the cooking pot (half full); Wash the meat if necessary; Place it in the boiling water. Salt it. Cut in small pieces: Celeriac, onion, and carrots, and add these potherbs (Suppenkräuter) to the meat broth. If yo have no fresh potherbs, use extract (Suppenkräuterextract). Place in the lid of the cooking pot: 3 spoonfuls of wheat flour, add 3 spoonfuls of cold water; Stir into a thick batter; Break one egg into it and mix it thoroughly with the flour. Once the meat has been cooked soft enough to be eaten, drizzle the flour batter you mixed into the boiling broth, and see to it that the soup continues to boil until you are finished. Now remove the cooking pot from the fire; If you have parsley, chop it very fine and add a little. You can also add nutmeg. Dinner is ready.

5.Pea Soup with Boiled Bacon

Ingredients: Salt. – Baking Soda.

The peas are picked clean and washed; Fill the cooking pot half full of cold water (if you have a choice, use soft water; If you only have hard water, add a pinch of baking soda so the peas soften quicker). Clean the bacon (scrape and, where necessary, cut). After the peas have been boiling for 1/2 hour (reckon cooking time from when they first boiled up), you add the bacon into the boiling pea water; Now the peas need to boil another 2-3 hours to soften, and they must always be covered by water. During the cooking, you must not stir the peas or they will easily burn. Once they are soft, mash them with the “masher” or the spoon. Only now may you salt them; If you do this earlier, you slow down the softening of the peas.

6.Pea Soup and Fried Bacon

Ingredients: Salt; – baking soda; onions

If you are issued bacon that is very fat, you do not prepare it according to recipe No. 5, but according to this one, which is this way: The peas are prepared exactly as per No. 5. Once they are done, salt them. Now you cut the bacon into small cubes of equal size; (about 3 tablespoons full of these cubes are needed); If you take more bacon, the sop will be too fat and produce revulsion; Rather eat the rest of your bacon issue raw with bread (for breakfast). Fry the bacon cubes in the cookpot lid with onion cut in pieces of equal size which must only turn a light yellow in the process. Pour this fried bacon over the finished soup.

7.White Bean Soup with Meat (Pork or Beef)

Ingredients: Salt

Cook the beans as you do the peas in No. 5. Once they begin boiling, you add the meat; Now beans and meat must boil together for 2-3 hours. If the pork is fat and young, it will be soft sooner and you must remove it in the meantime so it does not fall apart (zerkocht); once the beans are done, put the meat back into the pot; Salt it; You can cut the meat into the required portions during the time it is out of the pot.

8.Lentil Soup and Bacon

Ingredients: Salt; flour or potatoes; onions; vinegar

Clean and cook the lentils as you do the peas in No. 5. Once they are done – this is the case after you have put them in cold water, then boiled them for 2-3 hours – you fry the bacon until it is soft. You do that this way: Place the bacon in the cookpot lid cut into small cubes and add a spoonful of flour along with finely diced onion, which you allow to turn light yellow. Now you let all of this boil once more (durchkochen) with the lentils. If you have no flour, that is no problem either; Maybe you have rescued 1-2 potatoes (large ones) at your last bivouac and saved them in your bread bag (Brodbeutel); You peel these and cut them into small pieces, and add them to the soup 1/4 hour before the lentils are done; When the potatoes are done, they are mashed with the “masher” or spoon. If you have vinegar, add a spoonful to your soup before you eat it.

These recipes are not easy to read. The punctuation is idiosyncratic, the diction odd, and they presuppose a lot of shared knowledge modern readers do not have. But if you get past that, they make sense. First, the ingredient list does not contain everything the goes into the soup. It lists the things that a soldier needs in addition to their rations to prepare it. Meat, bacon, bread, and rice, groats, or legumes were all issued by the army, but salt, pepper, onions, leeks, celeriac, vinegar or flour were up to the troops to provide somehow. The book deals with aspects of this in other sections which I hope to get to in more detail. Second, the additional ingredients are listed in order of importance, as explained in a footnote to the first recipe. That principle though sensible, has not stood the test of time.

The equipment used to cook them is also taken as familiar. It is the regulation Kochgeschirr of the German soldier, a deep metal pot with a close-fitting, shallower lid and a canteen with a mated drinking cup, all in standard sizes. We have seen them used as measuring tools in the section on drinks from the same book. These vessels are suspended over, or placed in, a standard fire pit, a layout every soldier would have learned to produce quickly. The addendum to recipe #1 also makes it clear that cooking was no individual pastime. This was a group effort with soldiers preparing their meals in groups of for, an NCO tasked with supervising, and the whole thing subject to the watchful eye of the “mother of the company”, the Feldwebel (roughly the Company Sergeant Major). The focus here was not quality – the men themselves were responsible for that – but fairness, ensuring nobody got away with shirking their duties. Cooking duty would be shouldered kameradschaftlich; The German words for comrade and their layers of meaning are probably worth their own post at some point.

As regards the actual dishes, they are basic, but given the circumstances, probably as good as you cold expect. No. 1, a beef soup with rice, onions, carrots, and celeriac, wold most likely be improved even further by first sautéeing the vegetables as we do with Suppengrün today, but the layout of a cooking pit made that challenging. No. 2 seems deprived by comparison, but it is so similar to No. 1 that one hopes the reader understood the other vegetables could be use here too. Graupen, incidentally, can technically refer to cooked whole grains of any cereal, but typically were (and today exclusively are) hulled barley. The Eiergraupen in No. 4 are named that because of their similar appearance. They are a kind of improvised egg pasta, more liquid than spaetzle and easily improvised in the field.

Recipes No. 5-8 use legumes, another easily portable, cheap source of nutrition. Pea and lentil soup are still ubiquitous in Germany, with bacon or sausage added to the former, potatoes and vinegar to the latter, while bean soup is becoming rarer. The roux thickening given to the lentil soup suggests that the lentils issued were of the hard, brown variety that did not fall apart even after lengthy cooking. It is also an ingenious field-expedient solution to the problem.

When we look at these soups, we need to keep in mind they were meant to be eaten along with bread. That was the function of most soups in history, and the German military of the 1880s issued generous daily bread rations that soldiers were free to consume over the course of the day. Carrying this Kommissbrot was the purpose of the bread bag mentioned in No. 8, an otherwise unclaimed light cloth bag that soldiers cold fill with whatever fit inside on the march.

None of this is unusual for its time. The food here is similar to what cowboys ate at a chuck wagon or sailors might receive in their mess. An important difference is that, unlike those, German soldiers were expected to cook their own. Not everyone would have had the necessary skills, which is why this fascinating book survives. When the German army finally abandoned the practice in favor of cooking for entire units in field kitchens, the recipes largely carried over. These soups would be familiar to German soldiers well into the twentieth century.

Finally, a linguistic aside that illuminates how twentieth century cuisine was subject to top-down manipulation. These are substantial, solid dishes. If you left them to cool in the mess tin, you could probably slice them. This consistency was called ‘standing’ in English cookery books. By the lights of the 1880s, they are soups, the same as much daintier, more liquid dishes served at the beginning of a meal of multiple courses. The word to make this distinction does not exist until the First World War, when Eintopfgericht was coined. Literally a “one-pot-dish”, it describes, quite technically, a dish cooked in one large pot, practical, economical, not necessarily pleasant. This was, however, a unifying experience for men who had served in the military, and in the years of shortage during and after the war, for many more Germans.his allowed it to be imbued with an air of patriotic sacrifice, a mock-equality around the shared soup pot that constituted everyone as Kameraden. The Nazis understood this well when they popularised the word, instituting Eintopfsonntag: One Sunday a month, middle-class families were asked to forgo their usual roast, instead sharing a hearty Eintopf and donating the resulting savings to party charities. Participation was strictly voluntary, but – people kept notes. The men following these recipes to make ‘thick soup’ in 1887 could have lived to see this. It is hard to guess how they felt about it. If you grew up in Wilhelmine Germany, your later life was a chronicle of material loss.

This is the second part of the Dream Whip booklet. I hate to exclude anything because I want all these recipes abailable for anybody who wants them.

I have Onedrive files with handwritten recipes from my mom and grandma. If anybody would like access to them please message me your email.

I am working on the booklets. They will be available in the future (maybe a month or so). Let me know if you’d like access to those files whenever they are ready.

Enjoy.

Hello everyone and happy Tuesday!

Today’s book is Cookbook by Wall Drug Gang which is supposedly around the year 1990 and the only reason I can even be slightly confident in that guess is because there’s an etsy listing of this book that has a handwritten note on the front cover saying it was bought in 1990. You have no idea how much I stressed over trying to date this book because most of my vintage cookbooks don’t have such a brightly colored cover, but parts of me didn’t want to believe this was in the 2000’s either

Long story short: I hope publishers nowadays know to put years on everything lol

I also didn’t realize when picking out this book that Wall Drug was more than just a drugstore. Supposedly back in the 1930’s it was a quaint little drugstore but now it looks like a whole shopping mall. I saw the map of everything online and it looks like a really cool place to visit. I currently live in Washington and know I wanna move at some point. The Dakotas are actually on my list of places I’m considering going to

All of this off-topic stuff aside, let’s dive into the recipes. Starting off with the appetizers, most of them are pretty run-of-the-mill at this point, until you get to the fruit dip… with mustard 😃. I’m sure that it has a purpose, but I have never considered the possibility of mustard being in a fruit dip

I’m really happy that the dessert section is close to the beginning of the book because my sweet tooth likes getting satisfied early. The chocolate chip date cake is new to me and I’m actually surprised I haven’t seen something similar floating around online because I see a lot of date recipes these days

I also like the recipe for rum cake although I’m slightly perplexed at the suggestion that you can use vanilla or pistachio pudding. I’m curious how the pistachio version tastes

Beer Cake is also completely new to me. Beer Bread I’ve seen about 47 times at this point, and I guess it would only make sense that you could also use it in a cake. The Norwegian Apple Cake sounds fun and easy, though

I am pretty intrigued by the Carrot Bars. I know immediately that some people are gonna go “ew baby food seriously?” but I actually don’t think it’s a terrible life hack when you want pureed fruit or veggies for a recipe because that’s kinda all baby food is

I also love the Raspberry Bars recipe because I’ve seen jam bars before but I think this is the first one I’m seeing that tells you to use an entire jar of preserves. I’m with Bernice on this one. If you’re going to have something sugary, may as well go all the way

The Macaroni Dessert is leaning a little more towards, “hmm, I’d have to be adventurous to try this” for me. Curious what some other people will think, I just don’t typically don’t consider pasta in sweet applications

Also, shout out to the “Chinese” Hotdish that’s not really Chinese in any sense of the term, unless the bean sprouts is what earned it its name. This isn’t even like typical midwestern Chinese casseroles I see where they at least add some soy sauce 😵‍💫. And then to think there’s a second one later in the book

My memory might be slightly fuzzy because I have looked at almost 100 of these cookbooks by now, but I’m pretty sure this is my first time seeing mac and cheese in a loaf form. It’s definitely a unique way to prepare it. Side note, I hate that mac and cheese always looks really really good but I can never get past the taste. I can’t do bitter cheeses like cheddar 🫠

Overall I would say this book is an adventure and it certainly has a lot to offer. The book is around 167 pages, so what you’re seeing here is just a fraction! Let me know what you think about any of what was shared, and I’ll hopefully see you tomorrow with another blog

My last post made me think....of recipes that heretofore were popular but perhaps are coming close to being lost to history.

While I appreciate any suggestions, when it comes to stateside, I'm very interested in Maryland (Esp Baltimore) and Louisiana.

I know of Smith Island Cake, Pimlico cake which seems a Boston Cream Pie, Gateau Sirop

Lady Baltimore cake seems to have mysterious origins, as I've read articles attributing said origins to being the wedding cake for Elizabeth Calvert, in the South named after a character in a novel, and so forth.

Very interested in international as well, esp Egypt and the Bahamas...and yes, I have been doing scads of research...it just seems some recipes are only to be found in one's memory or on a stained index card. :)

Thanks for any suggestions.

My nonna has made this forever and I finally noted the whole thing because asking her for measurements is…

For one chicken:

- whole chicken

- baby potatoes

- carrots

- 1 onion, halved

- 1 lemon

- a few garlic cloves

- fresh rosemary

- olive oil

- Celtic Sea Salt

- black pepper

Pat the chicken really dry first, then rub the salt all over the skin.

Toss the potatoes and carrots with olive oil, salt and pepper and put them in the roasting dish. Stuff the chicken with lemon, garlic and rosemary, sit it on top of the vegetables, add the onion around the sides and finish with black pepper and a little more oil.

Then roast until the skin is properly golden and the thickest part of the chicken is cooked through. I check for 165°F/74°C rather than trying to guess from time because the size of the chicken always changes.

The potatoes underneath are the best part. They sit in all the chicken juices while it cooks and get crispy on some sides and almost ridiculously soft on the others.

This is one of those meals that looks like you did a lot more than you actually did lol

My momma loved a cake her church used to make, would love to find a recipe.

Here’s what I know:
Momma started attending a Methodist church 1968-1969…pretty certain it was in Baltimore where she’s from.

Her description is that the Church ladies would make it for special occasions. It was a yellow, single layer cake, thin (perhaps a jellyroll pan) and it was turned out and *covered* in cinnamon-sugar.

She’s been talking about it for so long. I don’t know the name of the Church she attended so I haven’t been able to locate a church cookbook.

Does this sound familiar to anyone?

Thanks for any help

This is a long shot ...does anyone have a recipe for dumplings and gravy ? They had the best dumpling sland brown gravy was like crack to me and their liver dumpling soup .

Another recipe booklet from my late mom’s stash. I have not made any of these. If you have please let me know how it turned out.

I haven’t tried it yet but it seems fitting for this time of year. I found this recipe in a tin of old recipes that I have. I plan on making it this weekend to use up some canned pumpkin I have.

A friend recently recalled a (50s/60s?) yummy bread using Shredded Wheat cereal, recalling, too, that it includes molasses. Would be so grateful if someone could please provide the recipe. TYIA!

I haven’t tried any of these recipes. This was found in my late mother’s recipe stash when we were vlearing out stuff for my dad.

This cookbook was printed in 1978 by the Bethany Congregational Church in Foxborough, Massachusetts. It has 160 pages, including the covers. It has all the usual sections, like “Appetizers and Potables”, “Breads and Muffins”, “Soups and Casseroles”, “Main Dishes”, “Vegetables”, “Desserts”, “Food To Put By”, “Quick and Easy”, “Favorite Old Rules and Recipes”, but it also has a section called “Men Cook”.

One recipe I hadn’t seen before is Cheese Hooies, sounds intriguing., might have to give it a try.

I also might want to try the Casserole Egg Foo Yong.

But I probably will pass on the “Hot Doggities”, and I will definitely pass on the “Gazpacho Salad Ring”.

Everybody should read the recipe for the Saturday Morning Pancakes on page 92. Sounds really yummy, and it’s a fun read.

But then on page 101 there’s a recipe for Clam Pancakes with Shrimp Sauce.

In the back of the book are three pages of old ads and a page of the local sponsors for this cookbook.

Here is a link to the full book;

https://archive.org/details/a-culinary-celebration-1779-1979-bethany-congregational-church-foxborough-ma-1978

And as always here's the rest of the recipes we've found!

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

Found this cookbook online. Don't remember where I downloaded it though.

Iceberg Lettuce (Wedges or Shreds) with From-Scratch Russian Dressing

Recipe By: 
Serving Size: 4

Ingredients:

1 head iceberg lettuce
1 cup mayonnaise
1/4 to 1/3 cup catsup
1/4 teaspoon garlic powder
1/3 teaspoon pepper

Directions:

Rinse lettuce head and drain thoroughly.

To make lettuce wedges, cut lettuce head into quarters through the core. Cut the core out of each quarter with a small paring knife. Chill until ready to serve.

To make lettuce shreds, cut lettuce head into quarters through the core. Cut the core out of each quarter with a small paring knife. Place each lettuce quarter, cut side down, on a cutting surface. Starting at the core end, cut the lettuce into very thin slices, at which point it will fall into shreds. Place shreds in a bowl and fluff with your fingers. Chill until ready to serve.

To make dressing, mix mayonnaise, catsup, garlic powder, and pepper in a small bowl. Chill until ready to serve.

To serve, place lettuce wedges or shreds on individual salad plates and spoon dressing over.  Makes 4 servings; about 1 1/4 cups dressing.

Comfort Food

I first saw this on this post by u/Timberbeast but finally got around to making it for the “Velveting” theme over at r/52weeksofcooking.

It was wayyyy better than I expected. Perfectly fudgy with just a hint of salt, it’s hard to believe it’s made with Velveeta.

I only made a half recipe (because four pounds of sugar is a LOT) but next time I’m making a whole batch!

Here’s some more pictures.

This is another one that I first saw on this sub, on this post by u/MarchKick. I made it for “Velveting” week over at r/52weeksofcooking.

It wasn’t bad at all, it tasted about how I’d imagined it would. It would be better with a slice of ham though!

Here’s more pictures.