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    California Recipe Book
    California Recipe Book
    California Recipe Book
    Ebook98 pages1 hour

    California Recipe Book

    By Ladies of California

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    About this ebook

    Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of ladies from California provides a fascinating historical example of local culture and regional cooking of the day. As the American nation spread west, women began compiling cookbooks based on their lifestyles and experiences with new ingredients and living conditions. These regional cookbooks provide valuable insights into early American family lifestyles and culture.

     About the quality and value of this regional cookbook, the California Recipe Book states that “the merit of the work consists in its reliability; no recipe having been inserted without the endorsement of some responsible person. Believing it to be a valuable aid to housekeepers we offer it to the public with confidence increased by the reputation it has already attained.” This concise little tome published in California is 1875 by a ladies’ society group contains over 165 recipes covering a wide range of home cook favorites from Parker House rolls, soda biscuits, hot cakes, and omelets to oyster pies, corn pudding, apple pie, and summer squash. Besides the value of the recipes themselves, California Recipe Book also showcases the 19th century version of a modern-day church or group cookbook collection, providing a portrait of contemporary lifestyles and significant historical information. This edition of California Recipe Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateApr 16, 2013
    ISBN9781449428617
    California Recipe Book

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      Book preview

      California Recipe Book - Ladies of California

      [In order to secure good bread, the best of flour should be used, even at a greater cost. To make good bread, it must be thoroughly kneaded. The oven must be hot when the bread is first put in, and then tempered according to judgment.]

      GOOD COMMON BREAD.

      Mix one quart of flour with milk and water sufficient for dough; have the milk and water warm, a piece of butter, half the size of an egg; add two tablespoons of good yeast; when risen, mould and put into your pans, let it stand till again risen, and bake in a quick oven; a little salt, if you like.

      FRESH ROLLS.

      Take about three pints of flour, a piece of butter the size of a walnut, mix with milk (warm); the whites of two eggs, well beaten, two tablespoons of good yeast; when risen, make into rolls, let them stand to rise again and then bake in a quick oven; a little salt.

      PARKER HOUSE ROLLS.

      Scald a little more than a pint of milk, let it stand till cold; two quarts of flour, rub a tablespoon of lard into the flour, make a hole in the flour and pour in the milk; having mixed with the milk one large spoon of sugar, a little salt, and a half-cup of yeast, sift a little flour over the hole and let it stand till risen; then knead it well, let it rise again, cut with a pint-pail cover, and cup over like a turn-over; let them rise again, and bake twenty minutes. Splendid; never fail if the directions are followed.

      BREAKFAST CAKES.

      Two cups of flour, one cup of milk, half-cup of sugar, two eggs, two teaspoons of yeast powder; bake in gems; a little salt.

      FRENCH ROLLS.

      One and a half pints of raised dough, two eggs, one teaspoon of white sugar, one teacup of flour, half a teaspoon of soda, first worked into the dough, after being dissolved; let it stand in the pan till thoroughly risen.

      BREAKFAST CREAM CAKES.

      One pint of cream, three eggs, a little salt, flour for a good batter, about three cups; bake in gems or rings in a quick oven.

      SODA BISCUIT.

      One quart of flour, two-and-a-half teaspoons of yeast powder, a piece of butter the size of an egg; mix with milk very soft; knead and cut with a knife, but add no more flour, if possible; a little salt; bake very quickly.

      MILK TOAST.

      Boil one quart of good milk, and one-quarter pound of butter, more or less, as you wish the toast rich; toast your slices of bread brown, but not scorched black, and pour the milk over hot. Some like the milk thickened with a little flour: one teaspoon of flour, wet up with water and stirred into the milk while boiling.

      RUSKS.

      Half a pint of warm milk, in which you have put half a cup of butter, half a teacup of sugar, and three large spoons of yeast; flour sufficient for a light paste; let it rise, and bake in small loaves; when cold, slice and place in the oven to brown. They can be eaten when first baked, if you wish.

      GOOD YEAST.

      Take a scant handful of hops, boil them in a quart of water, strain them; peel and grate some raw potatoes, three or four, and stir them into the hop water until quite thick; add a cup of sugar, a little salt, and when lukewarm add half a cup of yeast; when risen, bottle or jug it.

      SUPERIOR YEAST.

      Pare, boil and mash twelve potatoes; stir in one cup of white sugar, one pint of boiling water; when cold, add one quart cold water, half pint of fresh yeast; keep the mixture in a warm place twelve hours, or until it is well risen, and it will be ready for use.

      DRY YEAST.

      If you wish to keep your yeast for a long time, thicken the yeast with corn meal until you make a thick dough; then roll it out in a quarter of an inch in thickness, cut it into small cakes, and dry on a clean board in the sun; when hard, pack them away for use, in a dry place. One cake of this, put into warm milk or water, will be sufficient for three pints of flour.

      BROWN BREAD.

      Three cups of Indian meal, three of Graham flour or rye, as you please, one cup of molasses, a little salt, a small teaspoon of soda, and a quart of boiling water; mix, and boil in a tin steamer four hours.

      RYE AND INDIAN LOAF.

      Three and a half cups of Indian meal, two cups of rye meal, one cup of molasses, one teaspoon of soda, a little salt, and one quart of sour milk; boil steadily and gently four hours in a steamer.

      AUNTY’S BROWN BREAD.

      Two cups of corn meal (coffee cups), three of Graham flour, one of molasses, one teaspoon even full of dry soda, dissolved in a cup of milk, one quart of cold milk (beer measure), a little salt; pour into your steam kettle, and steam two and a half hours; then put it in a moderately heated oven, and bake one and a quarter hours; then turn over the kettle, and bake one and a quarter hours. Follow closely the recipe, and you will have a nice loaf.

      INDIAN AND GRAHAM BREAD.

      Two cups of corn meal, one cup of Graham flour, two cups of sweet milk, one cup of sour milk, two teaspoons of soda well dissolved in the sour milk, half a cup of syrup, a little salt; steam three or four hours over a hot fire.

      GRAHAM GEMS.

      One coffee cup of milk (sour), half a teaspoon of soda, dissolved and put into the milk, a little salt, a large spoon of sugar, and flour sufficient for a soft batter; butter freely the gem pans and bake. Some like them better without the sugar.

      CORN MEAL MUSH.

      Boil a

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