Tag Archives: macaroons

PopCorn!

Just a little more…having found one

popcorn macroon allrecipes2017

and then another…..

I found a third

popcorn macaroon recipe

So I’m sharing.

 

Pop Corn Macaroons

        Mix half a cupful of popped and rolled corn (Nelson’s is the best). And half a package of chopped raisins, one cupful of powdered sugar, the whites of two eggs and a tablespoon of flour together and drop on greased brown paper by the tablespoonsful and bake in a moderate oven until light brown.

  • Talbott, Mary Hamilton. Pop Corn Recipes. Grinnell, Iowa: Sam Nelson, Jr., Company, 1916. n.p. in In Andy Smith’s Popped Culture, University of South Carolina Press, 1999. p. 200.

popcornrecipes00talb_0017

popcornrecipes00talb_cover

Popped Culture

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Fourth of July Menu, Early 20th Century

The 45 star flag of 1901.(banner)

WhiteHouseCookBook001

The White House Cook Book was first released in 1894, and was updated regularly.

TO THE

WIVES OF OUR PRESIDENTS,

THOSE NOBLE WOMEN WHO HAVE GRACED THE

WHITE HOUSE

DEAR TO ALL AMERICANS,

THIS VOLUME

IS AFFECTIONATELY DEDICATED

BY THE AUTHOR.

In between the recipes and household hints there are portraits of the first ladies…..all of them up to 1900 in this 1901 edition.

There are also menus for the whole  year, of breakfast, dinner, and supper suggestions for each day of a week for each month of the year, as well as special whole day holiday menus.

New Year’s Day has a menu, as does Washington’s Birthday (which includes Washington Pie for dinner, but also English Pound Cake for supper…)

July begins with a

TR flag 1901

FOURTH OF JULY.

BREAKFAST.

Red Raspberries and Cream

Fried Chicken 86.   Scrambled Tomatoes 196.

Warmed Potatoes 186.     Tennessee Muffins 245.

Toast 268.

Coffee 487.

DINNER.

Clam Soup 46.

Boiled Cod 68., with Lobster Sauce 150.

Roast Lamb 136. With Mint Sauce 152.

New Potatoes Boiled 183.

Green Peas 201.    Spinach with Eggs 202.

Cucumbers Sliced 167

Chicken Patties 85

Naple Biscuits 343.  Vanilla Ice-cream 357.

Chocolate Macaroons 358.   Strawberries.

Coffee 437.

 

SUPPER.

Cold Sliced Lamb 134.

Crab Pie 69. Water-cress Salad 168. Cheese Toast 264.

Graham Bread 234.  Sponge Cake 277.

Blackberries. Tea 439.

 

p. 468 White House CB

I was interested to see Green Peas and New Potatoes for the Fourth, as well as Boiled Cod with Lobster Sauce, even though it’s not quite Poached Salmon and Egg Sauce…..

But wait –

are those

MACAROONS

for dessert at dinner?????

Macaroons again? You spend some time with a recipes, and it turns up EVERYWHERE

Although this time in chocolate….

Chocolate Macaroons

PUT three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven.

  1. Ziemann, Hugo and Mrs. F. L. Gillette. The White House Cook Book. The Saalfield Publishing Co.: New York-Akron-Chicago. p. 353.

45starflag

Can you name the five states that joined the Union in the 20th century?

Talk amongst yourselves…..

Happy Fourth!

 

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Macaroons and Popcorn

I’m just back from Rochester New York, where ALHFAM was this year.

ALHFAM is Association of Living History Farms and Museums so this was a professional development trip .

There was a whole lot of foods of the past in the program.

macaroons 2017

A Short, Sweet History of Macaroons  presented by Mya Sangster was very sweet indeed.

Mya made samples …A little bag with labeled cookies  so you could eat along with the recipes….

And then another lot up front, all the variations from a single recipe that called for

Almond, walnut, ground nut (peanut) cob nut (hazel or filbert) and coconut

Peanut macaroons are a marvelous and wonderful thing.

Somewhere I have the handout that has the recipes.

May 31st is National Macaroon Day, so I have time to get my act together before the next big celebration.

But I keep finding miscellaneous macaroons in my ordinary reading …like this:

The Sunflower:

I once made macaroons with the ripe blanch’d seeds, but the turpentine did so domineer over all, that it did not answer expectations.”

               Evelyn, John. A Discourse of Sallets. (1699)Prospect Books. 2005. p. 45.

So, Sunflower Macaroons – right out!

and then this:

Popcorn Macaroons

1 cup freshly popped corn

1 cup walnuts or butternuts

3 egg whites

1 cup powdered sugar

Pinch of salt

  1. Heat oven to 350°F. Butter a cooky* sheet.

  2. Chop the popcorn and the nutmeats or put them through the food chopper.

  3. Beat the egg whites stiff and combine with the sugar. Mix with the popcorn and nuts, add salt.

  4. Drop by the spoonful on a buttered cooky sheet.

  5. Bake fifteen minutes in a moderate oven, 350°.

  6. Makes one and half dozen.

 

  • Bowles, Ella Shannon and Dorothy S. Towle. Secrets of New England Cooking. Dover: 2000. First published M. Barrows and Co.: NY. 1947. p. 217.

 

Secrets NE cooking

and then there were other popped corn macaroons.

Popped Corn Macaroons

3/4 cup finely chopped popped corn

3/4 tablespoon melted butter

White 1 egg

5 1/2 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

Blanched and finely chopped almonds

Candied cherries

Process

Add butter to corn; beat white of egg until stiff; add sugar gradually; continue beating. Add to first mixture; add salt and vanilla. Drop from tip of teaspoon on a well buttered baking sheet one and one-half inches apart. With the spoon shape in circles and flatten with a knife, first dipped in cold water. Sprinkle with chopped nut meats and press a shred of candied cherry in top of each macaroon. Bake in a slow oven until daintily browned.

  • The Corn Cook Book. Hiller, Elizabeth O., comp.Chicago, New York [etc.] P.F. Volland company [c1918]

corn cook book vintage

Popcorn macaroons as part of the War effort – the First World War.

Popcorn good. Cookies good. Popcorn cookies….I just have to make enough popcorn to not eat it all before it’s time to make the cookies.

And since it’s hot, it’s only right that there be ice cream to go with the cookies – or is it cookies to go with the ice cream? It seems Mrs. Lincoln (of Boston Cooking School fame) was way ahead of the Ben and Jerry’s curve.

 

 

choc-chip-cookie-dough-detail

Cookie dough great add in – cookies – also great ice cream add in

Macaroon Ice-cream

Dry one dozen stale macaroons, roll or pound them fine and sift through a fine gravy strainer. Add them to ice-cream after either receipt* and flavored with extract of almond or sherry wine. Stir them in when the cream is partly frozen.

               Scald the cream if you wish a firm, solid cream.

               –Mrs. Lincoln. Frozen Dainties.White Mountain Freezer Co., NH. 1889. p. 13. Applewood Books.

  • The two previous receipts are Hollipin Ice-cream and Maraschino Ice-cream, which are both based on the Neapolitan Ice-cream, which has 1 qt. cream, 4 eggs,1 cup sugar and flavoring.

Mrs Lincoln frozen dainties

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Advent is today

Advent marks the beginning of the Christmas Season.

Let the cookie baking begin!

First up is a cookie, so easy….it began with the McCalls Cooking School.McCalls Cooking schoolWe got this recipe in 1985, and immediately began tinkering with it.  Chocolate coconut macaroons are just TOO close to an Almond Joy to not keep going. almond joy barWe tried putting whole and halved almonds on top, but they baked off or got too hard.

Then we put the almond bits in.. and a little almond extract. Make them now, and then buy more sweetened flaked coconut and sweetened condensed milk and then you can make more later. Oh, Joy!

Oh, Joy! Chocolate Coconut Macaroons with Almonds

1 can (14 oz) sweetened, condensed milk (not evaporated milk)

3 squares (1 oz each) unsweetened chocolate

Dash of salt

2 cans (3 ½ oz size) or 1 package (7 oz) sweetened flaked coconut (do not use shredded coconut)

¼ cup slivered almonds

1 teaspoon almond extract

 

  1. Preheat oven to 350°
  2. Cover a baking sheet pan with foil and grease generously OR cover a baking sheet with no stick foil OR line a baking sheet with a silpat
  3. Put condensed milk, chocolate and salt in the top of a double boiler.
  4. Put over boiling water until chocolate melts and the mixture is thick and smooth
  5. Remove from the from over the boiling water and add coconut, almonds and almond extract and mi well with a wooden spoon.
  6. Drop mixture by rounded tablespoonfuls on the prepared sheet, 1 inch apart.
  7. Bake for 8-10 minutes or until cookies are set.
  8. Remove from baking sheet with a metal spatula and cool on a wire rack.

Yield: about 2 dozen macaroons.

Adapted from McCall’s Cooking School. Cakes,Cookies #40. 1985.

choccoconut macaroon

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Filed under Christmas, Holiday, Recipe, The 1980's