I Followed A 100-Year-Old Cookbook, Here’s What Happened...

Ever wonder what people were munching on a hundred years ago? Me neither. But a few days ago, I got curious and impulse bought a cookbook published in 1923 called, The Boston Cooking-School Cook Book by Fannie Merritt Farmer. While, the book looks like the food world’s version of the Necronomicon, smells like rotten tree sap and most of the recipes make me nervous… respectfully… it’s not going to stop us from whipping up a 3-course meal. Let’s see how 1920s American food stands up to our modern tastes. Pray for us.

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Appetizer: Éclairs of Chicken Mayonnaise
Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Inactive Time: 10 minutes

Ingredients
1/4 cup butter
1/2 cup boiling water
1/2 cup flour
2 eggs
1 cup cold cooked chicken, cut into small cubes
1/3 cup mayonnaise dressing

Technique
1. In a saucepan, combine butter and boiling water. Place on the stove and heat until it reaches a boiling point.
2. Add flour all at once and stir until the mixture is well blended and leaves the sides of the pan.
3. Remove from heat and add eggs one at a time, beating vigorously between each addition until the dough is smooth.
4. On a buttered baking sheet, shape the dough into 3.5-inch long and 1.5-inch wide éclairs.
5. Bake in a preheated oven at 350°F (175°C) for 25 minutes, until golden brown.
6. Remove from the oven and let cool.
7. Once cooled, split the éclairs lengthwise.
8. Mix the chicken cubes with the mayonnaise dressing and fill each éclair with the chicken mixture.

Entree: Lamb Crown Roast
Servings: 6-8
Prep Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Inactive Time: 10 minutes

Ingredients
2 racks of lamb (each containing ribs)
Salt pork, thinly sliced or cut into cubes
Buttered parchment paper
Purée of Walnuts (for serving)

Technique
1. Select parts from two lamb loins containing ribs. Scrape flesh from the bones between the ribs, leaving the lean meat intact, and trim off the backbone.
2. Shape each piece into a semicircle with the ribs facing outward and sew the pieces together to form a crown.
3. Trim the ends of the bones evenly, ensuring they are not too long. Wrap each bone with a thin strip of salt pork or insert cubes of salt pork to prevent burning.
4. Cover the crown with buttered parchment paper.
5. Roast in a preheated oven at 350°F (190°C) for 1 hour and 15 minutes.
6. Remove the pork from the bones before serving.
7. Fill the center of the crown with purée of chestnuts and serve immediately.

Dessert: Lemon Cream Rice
Servings: 4
Prep Time: 10 minutes (plus overnight soaking)
Cooking Time: 45 minutes
Inactive Time: 10 minutes

Ingredients
1/2 cup rice
3 cups milk
1/2 cup sugar
Grated rind of 3/4 lemon
1 1/3 Tbsp lemon juice
3/4 tsp salt
2 egg yolks
2 egg whites
2 Tbsp powdered sugar
1/4 tsp lemon extract

Technique
1. Rinse the rice, cover it with cold water, and let it soak overnight.
2. Drain the rice and place it in a double boiler. Add milk and cook until the rice is soft.
3. Stir in sugar, lemon rind, lemon juice, salt, and slightly beaten egg yolks. Cook until the mixture thickens.
4. Transfer the mixture into a buttered pudding dish and let it cool.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add powdered sugar and lemon extract while continuing to beat.
6. Spread the meringue over the top of the cooled pudding.
7. Bake in a moderate oven (350°F / 175°C) until the meringue is lightly browned, about 10 minutes.
8. Serve warm or cold, with or without strawberry sauce.
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TIMESTAMPS…
(0:00) - The 100 Year Old Cookbook
(0:50) - Eclairs of Chicken Mayonnaise
(1:39) - Crown of Lamb
(3:07) - Lemon Cream Rice
(3:48) - Taste Test
(6:40) - Are Old Cookbooks Any Good?
(7:26) - Thanks for Watching!
#Lamb #Rice #Chicken #History #AmericanFood #FoodHistory #LambCrown #Cooking #Food

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