Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Never made the OX TUNGA but my Great aunt and Grandmothers used to make it and around Christmas you can sometimes get it at local Bakeries. I like it dusted with powdered sugar or filled with cream or a berry filling.
As far as Campcello nope never tried it have made meade tho will post that as soon as I can find it again.

[the fugative]

Todays Recipies


Fattigan


4 eggs, beaten
2 teaspoons sugar
3 1/2 cups flour
1/8 teaspoon salt


Mix, roll thin. Cut in oblong shapes and fry in deep fat. Dip in powdered sugar.



Berlinkrandser



First knead 1 1/2 pounds flour and 1 pound butter which has been washed.

Second mash yolks of 4 hard boiled eggs. Mix with the yolks of 4 raw eggs. Add 1/2 pound sugar, Mix the flour and butter a little at a time into the eggs and sugar, making a stiff dough, and set in an cool place for several hours.
Roll out like a rope and twist. Dip into unbeaten egg whites and then into crushed loaf sugar. Bake until delicate brown.


Svensk Sill Pudding


4 large herring
4 eggs
col potatos, boiled in jacket
4 cups milk
1/2 cup butter
salt & pepper

Soak herring overnight, Remove skin & bones, cut into small pieces. Arrange in layers in casserole, herring and cold sliced potatos. Dot with butter; add salt & pepper. Beat eggs, add milk and pour over mixture. Bake in hot oven unitl custard is firm and brown on top.





more tomorrow

[jaybird]

Originally posted by the fugative
Svensk Sill Pudding

4 large herring
4 eggs
col potatos, boiled in jacket
4 cups milk
1/2 cup butter
salt & pepper

Soak herring overnight, Remove skin & bones, cut into small pieces. Arrange in layers in casserole, herring and cold sliced potatos. Dot with butter; add salt & pepper. Beat eggs, add milk and pour over mixture. Bake in hot oven unitl custard is firm and brown on top.



more tomorrow [/b]

HERRING? Good grief!
You'd need the entire batch of campcello to wash that down!

So help me, if you post a fruitcake recipe I'm going to launch every one I have in my freezer northwards toward Minnesota.

Gee. I can't hardly wait til tomorrow.
LMAO!
Night fugi.

[the fugative]

Scud Fruit Cakes!!!!!!!! LOL

Nite JayBird LOL

[Jolie Rouge]

Green Eggs and Ham

1 dozen eggs
1/4 cup milk
1-1/2 ounces bourbon (optional)
1/2 cup cubed avocado
1/2 cup grated Swiss cheese
1/2 cup boiled ham, chopped
1/4 cup chopped green onions
3 tablespoons butter

Beat eggs. Add rest of ingredients and scramble gently in hot butter.

SERVES: 8

[the fugative]

Todays Recipies


Mjuk Peppar Kaka


1 egg
1 cup sugar
1 cup sour cream
1/2 cup melted butter
1 teaspoon cinamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon soda
1 1/2 cups sifted flour

Mix in order given, bake in an 8 x 8 pan in an moderate oven.



Slaw with Dressing


Cabbage

shred cabbage

Dressing


2 eggs
2 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
3 tablespoons sour cream

stir together and cook until begins to thicken, then stir in 3 tablespoons vinegar. Cook until smooth, Pour hot over cabbage.



more tomorrow

[jaybird]

Gramma Friedrich's German Fruitcake (pre 1850)

1 1/2 c prunes
1 c dried apricots
3 1/2 c raisins
1 1/2 c currants
1 1/2 c sliced pitted dates
2 1/2 c diced preserved citron
1 1/2 c diced preserved pineapple
1 1/2 c halved candied cherries
1 c diced preserved orange peel
1 c diced preserved lemon peel
1 1/2 c blanched almonds
1 1/4 c pecan halves
3 c flour
2 tsp allspice
2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp mace
1/2 tsp ginger
1/2 tsp powdered cloves
1/2 tsp baking soda
1 1/2 tsp salt
1 c shortening
1 1/2 c brown sugar
6 eggs
1/2 c molasses
2/3 c strawberry preserves

Preheat oven to 275 degrees. Grease and flour 2 9” tube pans.
Rinse prunes and apricots, cover with water and boil for 5 minutes; drain and cool. Cut prunes into pieces and slice apricots. Add the raisins, currants, dates, citron, pineapple, cherries, orange peel and lemon peel to the prunes and apricots. Sliver almonds and chop 1 cup of pecans coarsely; add to the fruit mixture. Sprinkle 1 cup flour over the mixture and mix well.

Mix the remaining flour with the allspice, cinnamon, nutmeg, mace, ginger, cloves, soda and salt, and set aside.

With mixer at medium speed, thoroughly beat shortening and sugar until light and fluffy; add eggs one at a time, beating until very creamy. With mixer at low speed, beat in alternately, in fourths, flour mixture, molasses and preserves just until smooth. Pour this mixture over the fruit mixture, mixing well.

Pack the mixture lightly into the pans, topping with the remaining pecan halves. Bake with a pan of water on the under rack to keep the cakes moist, for 3 to 3 ½ hours, or until done.

After baking, cool the cake. Wrap in rum or brandy soaked clean
rags, tie with string, and store for at least 2 weeks or indefinitely.

[the fugative]

Today's Recipies


Frosty Melon


1 package fruit flavored gelatin
1 cup hot water
3/4 cup fruit juice and water
1 medium cantaloupe or honey dew
1 cup raspberries
1-3 3 oz packages of cream cheese
1 tablespoon milk


Dissolve gelatin in hot water, add fruit juice and water. Chill until slightly thickened. Meanwhile Peel melon, leaving intact,Cut slice from one end and remove seeds, drain. Place melon upright in bowl. Fold berries into slightly thickened gelatin and pour into melon, Replace cut slice and hold in place with toothpicks chill until gelatin sets, remove toothpicks.
Before serving cut a thin slice from underside to make a firm base set on a plate. Combine cream cheese and milk, beat until smooth & fluffy. Spread cream cheese over entire outside of melon. Slice to serve, Serves 4-6. Serve with whipped cream.

Silver & Gold Cake


2 cups cake flour, sifted
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar

sift all together into bowl

add

1/2 lard at room temp
3/4 cup milk

beat 200-250 strokes

add

3 eggs whites beaten to meringue with 1/4 cup sugar.

Beat 100 strokes more

Bake 375 for 30 min.





more tomorrow

[jaybird]

"Frosty Melon

1 package fruit flavored gelatin
1 cup hot water
3/4 cup fruit juice and water
1 medium cantaloupe or honey dew
1 cup raspberries
1-3 3 oz packages of cream cheese
1 tablespoon milk"

**Now this sounds good fugie, I actually copied this one down.


"Silver & Gold Cake

beat 200-250 strokes

Beat 100 strokes more..."

~doesn't say a word, not one word~
~slams hands over mouth~

Mph mphps mr nmlld!

Nope nope nope, I'm not biting on this one. You're not going to get me to say "Sounds kinky to me."

Nope nope nope.

[the fugative]

LOL@JayBird





knew you would like that one

[the fugative]

Today's Recipies



Special for JayBird



Mead

12 gallons pure soft water mixed with 30 gallons of expressed honey in a caldron, 4 ounces of hops. Bring to a Boil. Boil fot at least 1 1/2 hours dilligently skimming the entire time. the fire is then Drawn and liquid allowed to cool. When cold it is drawn into a clean barrel, which is filled to the bung hole, with a little over spill. Add a pint of fresh wine yeast and place barrel in a moderately warm place with the bung left out, to ferment for 8-14 days. Every day foam escaping from bung hole should be skimmed off and every third day add some honey (enough to keep the barrel full). In the mean time a piece of cheese cloth and a pan or cup should be inverted over bung hole to keep debris & bugs out.When fermentation ceases draw off into another clean barrel through a cheese cloth (to filter out old yeast).
To new barrel add 1 lb cinamon sticks & 1 lb cloves and 1 pint wine yeast, repeat process described above. once 2nd fermentation is complete strain through cheese cloth into clean barrel, insert bung into bung hole, allow to age several weeks, at the end of that time filter again and bottle.



Kwass


In a big kettle put 15 quarts water, and bring to a boil, when at full boil add 500 grams of malt. Let boil 20 minutes, remove from fire, let cool down and strain off. Pour liquid into a clean keg and add 30 grams compressed yeast and 600 grams sugar. Put in a warm place to ferment. As soon as bubbles are detected on liquid surface it is ready for bottling. In strong bootles add ! large raisin, fill with liquis , cork and wire down cork. Store on side in coolest place available. Ready for drinking in 3 days.





LOL




more tomorrow