#recipie

[todayontumblr]

it's bread time. choose your champion

white

wholewheat

rye

sourdough

ciabatta

challah

soda

focaccia

bagel

naan

brioche

other

Voting ended onJan 18, 2024

[u-mspcoll]

Recipe of the month: Ella Hall's Sweet Pickled Apples (1920s-1940s)

Like April's Corn Bread, this month’s recipe is drawn from Ella Hall’s manuscript cookbook, which will be available to purchase as a facsimile from the University of Michigan Press in June. One of the first recipes that caught my attention when I read through this book was “Sweet Pickled Apples,” credited to "Mrs. Rhea on Ann St." As Dr. Jessica Kenyatta Walker notes in her forward to the new facsimile, Ella Hall’s notebook functions not just as a collection of recipes, but almost as a kind of neighborhood rolodex. 

For many years, Mrs. Hall ran the Fifth Ave. house as a boardinghouse for Black students at the University of Michigan. These lightly pickled apples might well be one of the dishes that students enjoyed at Mrs. Hall’s table. 

1 quart good vinegar 3 lbs sugar A little ground cloves A little gound cinnamon Seven pounds of sweet apples Boil vinegar, sugar and spices for 10 minutes then add apples and boil until tender. If too much vinegar, take apples up and boil vinegar a little longer, then pour over apples. 

Ella Hall's recipe only lists vinegar as the sole liquid in the ingredient list. In doing an internet search of modern pickled apple recipes, I found that the vinegar is most often mixed with an equal portion of water, as in these “Quick Pickled Apples” from Food52. I began to think that Mrs. Hall had probably just left water off her ingredient list because she knew it would be equal in amount to the vinegar and her notebook was just to jog her memory. 

However, when I did a search of historical recipes for “sweet pickled apples” in Hathi Trust, I was surprised to find that recipes from The Orange Judd Cook Book (1914) and The Modern Priscilla Cook Book (1924) are very specific in their ingredient list and instructions, and they do not include water! Now, this is a limited sample, of course, and another near contemporary cookbook, The Barton Cook Book (1913), does include water. But I ultimately decided to prepare Mrs. Hall’s recipe as written, although I did substantially cut it down in size since 7 lbs  would be a couple dozen apples!  

I used apple cider vinegar to complement the taste of apples and regular granulated sugar. I also ended up only using 3 apples instead of 5 because the ones I had on hand were super-sized Pink Ladies and I could tell as I was slicing them that the volume of sliced apples was already going to be exceed the volume of vinegar. I decided to follow The Orange Judd Cook Book’s lead and leave the peels on.

After boiling the vinegar, sugar, and spices for 10 minutes, I added the apple slices and simmered for about another 5 minutes. The results were delicious! The apples don’t taste “pickle-y” at all. Instead, the vinegar adds a nice, tart undertone that complements the sweetness of the apples. If you choose one recipe to prepare for yourself from this monthly recipe series, make Mrs. Hall’s Sweet Pickled Apples. It is definitely going into my own recipe notebook. 

Reduced Recipe for Sweet Pickled Apples 

1 cup vinegar

1 ⅔ cup sugar

¼ tsp ground gloves

½ tsp ground cinnamon

5 apples 

Read more!

(from curator Juli McLoone)

[purple-raspberries]

DOUBLE CHEESE SCONES!!

Not as cheesy as I feared! About as cheesy as a goldfish cracker or a cheez-it! Fluffy with a crispy bottom!

[pseudofool]

Please you guys, I just wanted a drink recipe... Im so thirsty

(If you too want human answers to silly questions, go here!)

[castle-chan]

Fuck it, I want more people to know about my recipe

Every Tuesday I make this slow-cooker chicken stew (I call it a stew cause idk what else to call it, soup maybe? Stew sounds better) It's delicious and lasts me almost the whole week so here it is (v informal recipe because I'm bad at giving directions):

I use Aldi tomato basil marinated chicken but any tomato basil chicken will probably be fine

A russet potato, peeled (or not, I usually peel it)

Lots of baby carrots chopped (I usually do a lot cause I love carrots in soups and stews)

Kidney beans in sauce (then about 2.5 canfulls of water)

Seasonings, measure with your heart: Adobo, pepper, Italian seasoning, celery seasoning, recaito, sofrito (I usually use 2-3 big spoonfuls of sofrito)

Chop up potatoes and carrots, add to the slow-cooker

Add the chicken, stab it a few times to make it easier to shred later on

Add beans and enough canfulls of water to just submerge everything

Add recaito and sofrito

Add adobo, pepper, Italian seasoning, and celery seasoning

Stir everything and set the slow-cooker to low and let it cook for 8 hours

Halfway through take out the chicken to shred it, then put it back into the slow-cooker

Cornstarch slurry optional near the end, sometimes I do it, sometimes I don't

After it's finished serve with rice or enjoy by itself, either way it's delicious

[asillylittleguy333]

how to make super cheap sun tea

this is what my family loves to make in the summer and you literally only need like 3 things

pickle jar or other type of jar: make sure it’s all cleaned out so you don’t have pickle flavored tea (unless you want that I guess 🤷‍♀️)

the one I’m using is a gallon but you can also use a smaller 1 quart pickle jar

We’ve had this one for years so if you just have pickle jars like we do that’s perfect for this one gallon jar it probably cost around $5 and 1 quart ones are about $2 I think. You also get pickles too which is great cos pickles are delishois

it was $2 for this specific 24 box of iced black tea

it dosent really matter the brand cos its all just tea so you can buy whatever you want. You just have to make sure they have the bags around them

For 1 gallon use 4 bags of tea and for 1 quart only use 1.

Fill it up with with water to the top and close that lid on tight (ignore the crap ton of cups I gotta wash those later)

Put it out on the front porch or front stoop or literally anywhere where it can be in the sun and wait a day

I just made it like a couple minutes ago so I can’t show you the after quite yet but when it’s all done the water should have gotten pretty dark

take it inside, dig the tea bags out ( I like to suck on tea bags for some reason cos the flavor yummers), and put it into the fridge

when you want some tea just pour it onto some ice and enjoy

and if your fancy you can put in a little sugar

And there you go! Now you have some tea that you made for $4 dollars (or $2 if you already had a pickle jars)

[ibitethruflesh]

ever wanted a chocolatey snack and don't wanna put effort much effort into baking a whole pan of brownies? well well well..

brownie in mug is your friend here

mix 4 tbsp four, 3 tbsp sugar, and 2 tbsp cocoa powder (unsweetened). then add 2 tbsp each of water and oil, mix again.

put that bad boy in the microwave for 1.5 minutes and nom nom

i unfortunately don't know who the og creator is cuz I found this on some random pinterest post years ago but if you do know, feel free to put them in the comments