These are real early-20th century recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.
This week’s recipes come from the Friday 14 December 1934 edition of the Brooklyn Daily Eagle. For context, Steve would have been 14 (comics) / 16 (MCU) when this recipe was printed.
3 3-ounce packages cream cheese
2 ounce Roquefort cheese
1 tablespoon lemon juice
½ teaspoon salt
½ cup pistachio nuts
¼ cup heavy cream
Green coloring
Mix the cream and Roquefort cheese. Add the lemon juice, salt and sufficient green coloring to tint a delicate green. Add the nutmeats, and fold in the whipped cream. Turn into the freezing tray of the refrigerator and freeze until firm. Cut into squares. Serves six.
1 small head cabbage
2 pounds ground beef
1 onion (finely minced)
1 cup raw rice
1 egg (slightly beaten)
2 cups stewed tomatoes
Salt
Pepper
Cook the cabbage in boiling salt water until the leaves are soft enough to handle without breaking. Drain and when cool enough to handle separate the leaves. Mix the ground beef, rice, onion, salt and pepper and slightly beaten egg. Put a heaping tablespoon of this mixture on each leaf of cabbage and roll into rolls as nearly finger thickness as possible. Arrange these, folded side down, in a baking dish. Pour the tomatoes around the rolls. Bake in a moderate oven (350 degree F.) until the meat and rice are done, 45 minutes to an hour.
Fruit Salad with Frozen Pistachio Cheese
1 large orange
Lettuce
6 pineapple wedges
Frozen pistachio cheese
6 peach halves
6 pear halves
Fresh cherries
Mayonnaise
Cream
Pare and cut the orange into thin crosswise slices. Chill all the fruits. For each serving place a square of the frozen pistachio cheese in the center of a dinner plate. Arrange four pieces of lettuce around it, and place a pineapple wedge, a peach half, a pear half and two orange slices in them. Garnish with a few fresh cherries and a tablespoon of mayonnaise mixed with cream. This recipe makes six salad plates.
1/3 cup fat
1 cup sugar
2 eggs
1 cup mashed unsweetened applesauce
1 ½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon salt
½ cup raisins
2 cups flour
1 teaspoon soda
½ teaspoon baking powder
1 teaspoon vanilla
Cream fat and sugar. Add rest of ingredients and beat 2 minutes. Pour into greased loaf pan and bake 45 minutes in moderately slow oven. Cool and serve plain or spread with white frosting.
1 ½ cups old-fashioned brown sugar
2 tablespoon butter
½ tablespoon mild vinegar
1 cup boiling water
2 eggs
3 tablespoons flour
½ cup cold water
1/3 teaspoon salt
1 baked pie shell
4 tablespoon granulated sugar
Combine the old-fashioned brown sugar, butter, vinegar and boiling water in a double boiler and stir until the sugar dissolves. Separate the eggs, beat the yolks until thick and combine with the flour, cold water and salt. Pour the hot mixture into the egg mixture and return to the top of the double boiler. Cook and stir until the mixture thickens. Transfer to baked pie shell and cover with meringue made with the remaining ingredients. Bake in a very slow oven (325 degrees Fahrenheit) for 12 minutes or until the meringue is brown.
1 egg
¼ cup melted butter
1 ½ cup brown sugar
2 tablespoons water
2 square chocolate
¾ cup fine, dry Bond crumbs
2 cups soft Bond crumbs
½ teaspoon salt
½ teaspoon baking powder
½ cup nuts, cut fine
Beat egg slightly, stir in melted butter and sugar. Add water, beat ½ minute and add melted chocolate. Mix crumbs, salt, baking powder and nuts, and stir into egg mixture. Bake in greased cake pan in moderate oven, 350 F., 25-30 minutes. Cool and cut into square.
1 envelope gelatin
¼ cup cold water
1 ¼ cup canned pumpkin
½ cup milk
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1 cup sugar
3 eggs
To slightly beaten egg yolks add ½ cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Pour cold water in bowl and sprinkle gelatine on top of water. Add to hot pumpkin mixture, mix thoroughly and cool.
When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into previously baked pie shell. Chill in refrigerator or cold place. Pie may be garnished with whipped cream just before serving. Delicious served in Bond Krums Crust.
Bond Krums Crust
For a 8-inch pie, rub ¼ cup softened butter and 2 tablespoons sugar into a cup of fine, dry Bond crumbs. Pat mixture firmly against bottom and sides of well-buttered pie-pan. Add filling and bake.
I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!
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