Friday, August 12, 2011

Some antique recipes with plenty of nostalgia...

This has been an abnormally busy week and I haven't even found time to blog. But the recently discovered Facebook group from my hometown has been waxing nostalgic for old family recipes so I dug out these and decided to re-post them. Enjoy!
Some of these recipes are well over 100 years old, I decided to share a few:
Great-Grandmother Werner’s Cooked Cabbage
Gram always said that her mother-in-law, Great-grandmother Werner (left with Great-grandfather), was the kindest, sweetest person she ever knew. She loved her like her own mother. This is how she taught Gram to make cabbage.

Cut up 2-3 lbs. white cabbage and 1 small onion. Melt ½ stick butter in a frying pan and put the onion and cabbage in. Stir gently making sure it does not scorch or burn. Sprinkle with caraway seeds, 1 tbsp. sugar, 1 tbsp vinegar, salt & pepper. Add splashes of water as needed to keep cabbage moist as it cooks. When cabbage is nearly done sprinkle with 1 tbsp flour and stir in to thicken the broth. Serve with more butter.

Great-grandmother Woelfel’s Moultasha
“Moultasha” means “mouth pockets”. Since Great-grandmother has 5 hungry sons and 3 sturdy daughters to feed I’m sure she made a lot of them. Gram remembers her mother making these and said, “I never saw this recipe in any cookbook.” This recipe is copied as Gram wrote it.
Grease a glass baking dish 12 x 12”. To about 2 c. leftover mashed potatoes add an egg and about ½ c. flour salt. This will be a sticky dough. Pinch off about enough dough to make a small pancake, roll out with a little flour. Add a few chopped apple, 1 tsp sugar and cinnamon, fold over, seal edges, put in baking pan. Continue folding one against the other in the baking pan till all the dough is used. Beat together 1 ½ c. milk with 1 beaten egg. Pour over and bake 40 minutes to one hour. If time is short you can roll dough and make 2 rolls like a pie and put apples and sugar, cinnamon in, lay roll lengthwise. Pour milk and egg mixture over and bake. Serve with anything instead of potatoes or pasta.

Raw Potato Dumplings
Gram (left in 1920) made these sometimes to go with leftover roast or turkey when there was lots of gravy to be used up. This is a real old country recipe.

Grate 7-8 raw, peeled potatoes and 1 small grated onion. Add some dried parsley, salt and pepper and 2 eggs. Tear up half a loaf of white bread and work it into the potato mixture by hand until the mixture holds together by the handful. Bring a large kettle of water with a little salt to a rapid boil. Shape the potato dough into balls. Roll in flour and drop into the boiling water. Let cook 45 minutes.

If you have more dumplings than you need the next day you can slice them and fry them in butter with sliced onions. Very delicious! 
You can also make little meatballs from ground pork and saute them in a pan then shape the potato mixture around them before you roll them in flour and drop them in the water.


Great-grandmother Woelfel’s Schmarn
This is really not a bread. “Schmarn” means pancake and Gram remembers her mother making these for breakfast. Wayne was always very partial to them. I am copying it her exactly as Gram Werner wrote it.
Mix 1 c. flour, 1 tsp salt, 1 ½ c. milk a little at a time till smooth. Then add 5 eggs and beat with the rest of the milk. You can add more milk, dough should be very runny. Heat a “non-stick” frying pan with 2 tbsp shortening added. Let pan get very hot then pour in the dough. Let cook a few minutes, then with a pancake turner, keep turning and sort of chopping up till edges are brown and sort of fringed and baked through. Makes 4 servings. Good with syrup.

There's lots more in the book. I'm up to 160 pages now!!! My sisters Anne, Lisa, Chris & Beth have sent new recipes. Brothers Wayne and Matt have added to the book and nieces Amy, Emily, Erica, and Tasha as well as nephews Adam and Mark! I'm so delighted!

Thanks for reading.

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