Cooking a Meal From a 1950s Cookbook ⎮ Cream of Mushroom Soup, Peruvian Chicken, Baba au Rhum скачать в хорошем качестве

Cooking a Meal From a 1950s Cookbook ⎮ Cream of Mushroom Soup, Peruvian Chicken, Baba au Rhum

W H A T ' S I N T H I S V I D E O ? In the latest instalment of A Mid-Century Menu I’m cooking a full mid-century meal from a vintage edition of The Australian Women’s Weekly Cookery Book that I found in my dad’s home in Australia. There’s no date printed inside, but based on the recipes and the overall feel of the book, I’m guessing it’s from around the mid-1950s. I cook three recipes from the book, taking the meal from entrée to dessert: a Cream of Mushroom Soup, a very Australian-1950s interpretation of Peruvian Chicken, and a Rhum Baba. As an Australian living in France, this felt like a very niche but meaningful combination, especially finishing with a French dessert from an old Australian cookbook. I’m vegan, so I make plant-based substitutions for ingredients like cream, butter, and chicken, but otherwise I follow the original recipes as closely as possible to stay true to the spirit of the book. Along the way, I share a brief history of The Australian Women’s Weekly and why this cookbook became such an iconic staple in Australian homes, especially for my parents’ and grandparents’ generations. If you enjoy vintage cookbooks, food history, or slower, more nostalgic cooking videos, I hope you’ll enjoy this one. Let me know your thoughts on Australian cooking in the 1950s, and whether you’d like to see more videos like this. W R I T T E N R E C I P E S Cream of Mushroom Soup __________________________ Half-a-pound mushrooms 2 table-spoons butter 2 table-spoons flour 1 quart milk 3 teaspoons salt cayenne pepper toast croutons Vegan subs: Soy milk Vegan butter or block margarine Wash, peel and chop mushrooms. Melt butter in heavy pan, and add mushrooms. Saute for 5 minutes. Blend flour smoothly with portion of milk, add balance of milk, stir into mushrooms, and add salt. Continue stirring until mixture boils. Simmer for 3 or 4 minutes. Add cayenne, and serve hot with toast croutons. Peruvian Chicken __________________________ One chicken Oil or butter for frying 2 cloves garlic 1/4 cup blanched almonds 1/4 cup seeded raisins 2 medium tomatoes salt and pepper to taste 1 wine-glass sherry Vegan subs: Plant-based faux chicken pieces Cut the chicken into small pieces and fry in a small quantity of oil or butter until brown. Remove, then add minced garlic to oil or butter with chopped almonds and raisins and peeled, chopped tomato. Cook until the garlic is quite soft. Add chicken, season with salt and pepper, and turn into a casserole. Cover closely and cook gently in a very moderate oven until the chicken is quite tender. Add sherry and serve hot. Rum Baba __________________________ Two cups plain flour 1 cake yeast (1oz.) 4 table-spoons warm milk 3 eggs 1 table-spoon sugar One-third cup melted butter Pinch salt 1/2 lb. loaf sugar or crystal sugar 1/2 cup water One-third cup rum (or less according to taste) Vegan subs: Soy milk 9 table-spoons aquafaba Vegan butter or block margarine Sift flour 2 or 3 times into a medium-sized bowl. Make a well in the centre. Crumble the yeast and soften it in the warm milk. Pour into well in flour and mix a little flour into it from the sides. Stand for 5 minutes in a warm place. Mix well, adding beaten eggs. Knead for 5 minutes. Return to the bowl, cover and stand for 3/4 hour in a warm place. Add sugar, butter and salt. Mix thoroughly and knead for 5 minutes on a lightly floured board until the dough is smooth and satiny. Place in a greased ring tin, filling not more than half-full. Cover, stand in a warm place and allow to rise almost to the top of the tin. Bake in a moderate oven 40 to 45 minutes. Invert onto cake cooler. Combine half a pound of sugar with the water and cook gently until the sugar has dissolved. When cool, add rum and trickle evenly and slowly over cooled ring cake. ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ ❤︎ S H O P M Y W A R D R O B E My Boots - https://www.charliestoneshoes.com/en-... My Vinted (closet clear outs) - https://www.vinted.fr/member/10308935... WKD Lingerie - https://www.whatkatiedid.com/missbeet... M Y P O D C A S T W I T H G A B R I E L L E R E I H E R    • Tangents Are Relevant (Full Podcast Episodes)   F O L L O W M E   / laviewithbee     / laviewithbee   C O N T A C T M E For business inquiries or collaborations please email jade@scarletragemedia.com