1928 Complete Lunch Menu- Vintage Cooking +Table Setting скачать в хорошем качестве

1928 Complete Lunch Menu- Vintage Cooking +Table Setting

Join me for a complete lunch menu from 1928, including each of the four recipes, table setting & a family taste-test! Menu: Grapefruit Tuna Salad Graham Gems French Fried Potatoes Floating Island Custard Here are the recipes from this lunch menu. All of them are from The Delineator Cookbook, 1928 Tuna Salad Recipe: 1 pound canned tuna (or any cooked, leftover fish) 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 cup chopped celery 1 teaspoon dried dill 1/2 teaspoon freshly ground pepper Optional garnishes: lettuce leaves & mayonnaise for on top of the salad) Mix all ingredients together except the lettuce leaves and mayonnaise. Cover, chill & serve with optional garnishes. Graham (Wheat) Gems Recipe: 2 cups whole wheat or graham flour 2 tablespoons sugar 1/2 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon baking powder 1 egg (well-beaten) 1.5 cups buttermilk 1/2 tablespoon melted butter 1. Heat oven to 400 F. 2. In a large bowl sift together all of the dry ingredients with a whisk. 3. Add the buttermilk gradually, the well-beaten egg, and the melted butter. Mix with a wooden spoon. 4. Fill greased muffin tins 2/3 full and bake for 20-25 minutes or until golden brown. French Fried Potatoes Recipe: 3-4 large russet potatoes. Avocado or peanut oil Salt towels for drying, a thermometer, a cast iron pot, a rimmed baking sheet, a wire rack & tongs 1. Peel potatoes and cut them into sticks. 2. Place potato pieces in a bowl of cold water as you cut them. 3. When you are done, drain the water and dry potatoes with towels as much as you can. 4. Heat the oil (at least 2-4 cups) in the cast iron pot until it reaches 395 F. 5. Place batches of potato sticks in the hot oil carefully using tongs. Fry for at least five minutes, stirring with the tongs. Take a sample fry out onto the rimmed baking sheet covered with a metal rack to see if it is cooked in the middle. Repeat with remaining potatoes. 6. Sprinkle with salt and serve hot. These may be reheated as well. Floating Island Custard Recipe: 2 cups whole milk 2 egg yolks (save 2 egg whites for meringue topping) 1 whole egg 4 tablespoons spoons sugar for custard + 4 tablespoons sugar for meringue (8 total) 1/8 teaspoon salt 1/2 teaspoon vanilla Maraschino cherries for garnish- about 5-6 drained, stems removed and cut in half). 1. In the top of a double boiler, scald the milk. (Heat it until hot to the touch but not boiling) (Heat water in the bottom of the double boiler). 2. In a separate bowl, beat 2 egg yolks and one whole egg, 4 tablespoons sugar and the salt with a wire whisk. 3. Whisk in the hot milk, the return to the top of the double boiler and whisk constantly until thickened and the custard coats the back of a wooden spoon. Take off heat and cool while making meringues. 4. In another bowl, place the 2 egg whites and 4 tablespoons sugar. Beat with a rotary beater or an electric hand mixer until it reaches soft peaks. 5. Pour the cooled custard into a serving bowl and top with spoonfuls of meringue, then top meringue mountains with cherry halves. 6. Chill in the refrigerator until serving time. I hope you enjoy these recipes! 😊 #vintage #cookingchannel #recipe #retrorecipes #vintagecooking #vintagerecipes #foodies #cooking #cookingathome #cookingvideo #1920scooking #1920s #tuna #frenchfries #muffins #muffinsrecipe #custardrecipe #custard