11 ‘Just-Wed’ Recipes From 100-Year-Old Cookbook For New Wives

Ingredients:
1/2 cup butter
2 cups sugar
1 cup milk
1 cup corn starch
2 cups flour
1 tsp. vanilla
8 egg whites
2 tsps. baking powder

Instructions:
Cream the butter and sugar together, then add two egg whites and beat well. Sift the remaining dry ingredients together. Add vanilla to the egg mixture with a little bit of the milk,. Sift the dry ingredients into the wet mixture slowly, adding more of the milk as needed, until totally combined.

Beat the rest of you egg whites and fold gently into the loaf batter. Bake for one hour in a moderate oven. Serve room-temperature with marshmallow icing.

Ingredients:
Chicken
1 1/2 cups of water
2 small onions
1 clove garlic
Parsley
Flour
Salt and pepper

Instructions:
The book recommends washing the chicken with a mixture of baking soda and water. Once it's dry and disjointed, place it in a porcelain pot or Dutch oven with the water. They also make a note to "pack chicken in closely."

Mince the small onions and garlic and place inside with the chicken. Sprinkle the parsley on top, then cover and let simmer for three hours. A half hour before it's done, season with salt and pepper.

Remove the chicken, then add flour to the leftover moisture for a gravy.

Ingredients:
Chopped beef
1 pint cornmeal
1 tsp. salt
1/8 tsp. pepper
1/2 cup stock or water
2 tbsps. bread crumbs
1 tbsp. butter
2 eggs

Instructions: 
Remove the fat and gristle from the meat and chop finely if not already purchased that way. Mix the cornmeal, salt, pepper, water, bread crumbs, and butter together in a saucepan over heat. Once the mixture is good and hot, add the meat and stir well before removing from heat.

Beat the eggs and then add to meat mixture, then pour into buttered custard or timbale cups. Place on a baking pan half-filled with hot water and bake at a moderate heat for 15 to 20 minutes. The book recommends serving with tomato sauce.

Ingredients:
3 tbsps. butter
1 tsp. salt
1/2 cup lukewarm water
1 yeast cake
2 cups fresh milk
1 tbsp. sugar
2 egg whites
6 cups flour

Instructions: 
Scald the milk and mix in sugar, salt, and butter. Let it cool to lukewarm, then add three cups of the flour and beat for five minutes. Dissolve the yeast cake in the water and add to the mixture. Let it stand until it's light and frothy, then add the rest of the flour. Wait for it to rise two twice its size, then knead.

Use a large biscuit cutter and remove rounds of dough. Brush them with melted butter and fold over, pressing the edges together. Space them out on a buttered pan with an inch between each biscuit. Wait for them to rise again before baking in a hot oven for 15 minutes.

Ingredients:
Can of sardines
Lemon juice
2 slices of bread
Lettuce

Instructions:
Scrape off the sardines' skin and remove the tail. Pick off the meat into "convenient" sized portions using a fork. Place the meat in a bowl of lemon juice and let soak for a few minutes. Drain the juice and spread the sardines on slices of bread and top with lettuce.

If your sardines area "soused," the book recommends using mayonnaise rather than lemon juice.

Ingredients:
8 to 10 eggs
Salt and pepper
1 tbsp. water
Butter

Instructions:
Break the eggs into a bowl and season with salt and pepper to taste. Add the tablespoon of water and beat well with a whisk.

In the meantime, heat butter in an omelet pan. According to the book, the amount of butter you'll need will be "about the size of a small egg." Add the eggs and cook until "a fine brown" and serve hot. The book also notes that this omelet will be quite thin.

Ingredients:
1 pint flour
1 to 3 cups sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup milk
1 egg
3 tbsps. shortening

Instructions:
Sift the dry ingredient together twice, then mix into a soft dough with the milk and the egg, beaten. Line a baking pan with the shortening and pour in the mixture. Bake in a moderate oven until cooked through.

Ingredients:
2 cups sugar
1 cup water
1 tsp. cream of tartar
1 tbsp. vinegar
Butter
Vanilla

Instructions:
The butter should be the "size of a walnut" and the vanilla added for as strong a flavor as you want. Mix all of the ingredients and boil until it forms threads. Allow to cool and then pull to form candy.

Ingredients:
1 1/2 tbsps. sugar
1 tbsp. flour
1 egg
2 egg yolks
1 pint milk
1 tsp. vanilla

Instructions:
Mix the sugar, flour, egg, and yolks until smooth, then gradually add the milk and vanilla. Line a pie tin with crust and poke holes in the dough with a fork to "keep from blistering." Bake the crust until light brown, then ad the filling and brown in the oven.

Ingredients:
Apple cores and skin
Cold water
Mollasses

Instructions:
This recipe uses the leftover bits of an apple used in other dishes and saved. Put the cores and skin in a jar and cover with cold water. Leave it to stand in a warm place.

For every two gallons of water, add one half-pint of molasses. Cover the jar with gauze and add more apple scraps when available.

Ingredients:
1 lb. Spinach
3 1/2 ozs. butter
Salt
Grated nutmeg

Instructions:
The book claims this is a "little known" method that preserves the nutrients from the leafy greens without using boiling water.

After washing and draining the spinach thoroughly, cut it into course pieces. Heat the butter in saucepan, then add the spinach and dash of the spices. It then says to cook "sharply," which I can only assume means to keep an eye on them until done so you don't overcook the spinach.

Would you still whip up any of these 100-year-old recipes for newlyweds?

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