Saturday, August 14, 2010

Thank You

As you may know, the DesNews did a short piece about the blog a couple of weeks ago. As a result, alert readers from Salt Lake City to Mesa, AZ sent me pieces of their own food related archives. Today I received in the mail a spiral bound book called Treasures of the Past. Thank you, Mrs. Campos. It was produced by the LDS Relief Society as a commemorative recipe collection for the 50th anniversary of the Jefferson Ward, Salt Lake City, Utah. As such, all of the recipes in the book were required to be at least 50 years old or more. The publication date is listed as 1972.

Many of the recipes hail to the Depression era, with names like "Hoover Pancakes" or "Depression Pie." The bulk of the older recipes appear to be from 1880-1900. Several of the recipes are attributed to commercially published volumes circa 1883. A quick Google search revealed this to be Eliza Leslie's Directions for Cookery, then in its umpteenth reprinting, after its first printing in 1840. Incidentally, a copy of this earlier Leslie was found in the Utah Territorial Library Catalogue of 1852.

Many Danish and English recipes were also included. "Bubble and Squeak," a British recipe for boiled beef and cabbage, reflects the broad Mormon immigration from England. "Gronkaal," a Danish soup made with ham hocks, root vegetables and green kale represents Scandinavian immigration patterns. Today I leave you with this undated Danish recipe for "buttermilk soup" or kaernemaelksuppe:

Beat until very thick and piled softly 3 eggs.
Add gradually and beat thoroughly 1/2 cup sugar.
Add 2 tablespoons grated lemon peel.
Pour over the egg mixture gradually, stirring until blended 2 quarts of buttermilk.
Chill for about 2 hours. Serve soup the day it is prepared.
Makes about 2 1/2 quarts.

This is delicious on hot summer days. It may also be served as a beverage.


Trunte said...

This is still a loved dessert in Denmark it is often served with Ristede Havregryn (fried oatmeal)on top...very tasty.
I also use the fried oatmeal as a breakfast cereal mixed with nuts etc.
10 cups oldfashioned oatmeal
1 cup sugar
1 stick butter

Heat the butter on high heat in a large pot with a thick bottom, until it foams up,do not let it brown. As soon as the butter foams pour all the oatmeal and sugar in and start stirring with a good wooden spoon (not a flimsy plastic). Continue to stir, making sure that the sugar and oats do not get burned. When the sugar begin to caramelize, turn the heat of and leae on burner while continuing to stir. Sprinkle on cold Koldskål while hot....yummi