Gather and import recipes from your favorite websites while also creating, editing and scaling your own personal recipes.īreak down your recipes into steps and use the Chef's view for distraction-free cooking. MacGourmet Deluxe 4 brings recipe management to the 21st century. Save up to 15% on the ZBoard Classic: A Smooth, Electric Ride That Couldn't Be More Fun at TUAW Deals.Ĭreate, Import & Share Your Favorite Recipes w/MacGourmet Deluxe 4 and I - but we as a generation) passed on were actually useable by our children.By subscribing, you are agreeing to Engadget's Terms and Privacy Policy. So many of our childhood memories involve food - it would be great if the recipes that we (not J.D. I’ve only posted the silliest recipes here, but I found my great-grandfather’s crepe recipe, which I remember eating in my grandmother’s house, and a braided Christmas pastry recipe that brings back fond memories. How much, exactly, is “one large bar of Baker’s bittersweet chocolate”? And how about “16 large ginger snaps”? (At least if we want our recipes to be prepared by our descendants.) Who knows if a package of Rice Krispies from 1947 is the same size as it is now. sick.)Īside from the “ick” factor, reading recipes like this should remind us that we need to provide specific weights and measures when we write things down for friends and family. Ambrosia pie? It’s just whipped cream with soggy cookies! And what’s up with that fruit salad dressing? (Just reading the ingredients makes J.D. The very notion of eating some of these things puts my stomach ill-at-ease. It’s not just the vagueness that shocks our modern sensibilities. What are you supposed to do with the Chicken Chasseur? Eat it over noodles? By itself? And what about the ingredients? There aren’t any amounts for anything! How much parsley? Where does the chicken fat come from? Pile on top of your fruit salad and top with a cherry. Just before you are ready to use, whip the cream quite stiff and at the last few turns of he beater, fold in the cooked mixture. Add water if it gets too dry.Ĭook all ingredients except the cream until they get quite thick. Reduce heat and cook slowly for one hour. Then, add any leftover onion, a teaspoon of vinegar, a generous dash of Worcestershire sauce. Put a teaspoon of fat in a Dutch oven and brown the “birds” well on all sides. Fold ends together and skewer to keep contents in. Roll up each steak and skewer neatly with toothpicks. On each piece, at one end, place a piece of bacon, a sliver of dill pickle cut lengthwise, some chopped onion and a slice of garlic salami (diced small). Lay flat, season well with salt and pepper. Split the flank steak or have the butcher do it, then cut each half in half again to make 4 6″ squares. This is something a child can successfully make. Drop by large spoonsful upon waxed paper and put outside to cool. Stir until they are uniformly coated in the chocolate. Melt chocolates together in a double boiler. Cook in 325 degree oven for a half-hour.ġ large bar Baker’s bittersweet chocolate Sprinkle with breadcrumbs and add 2 lumps of chicken fat. Pour over meat 1 cup dry white wine and 1 cup cooking liquor. When tender, remove meat from bones, put in casserole with onions. Boil with 3 stalks of celery, 1 large onion, salt and 5 peppercorns. Sprinkle with crushed remaining two cookies. Add the sugar and vanilla and heap into your pie shell. Break the gingersnaps into pieces about the size of a quarter and stir into the whipped cream. Whip the cream so it will hold its shape but not be too dry. This is an ice-box dessert and should be prepared 6-8 hours before use. I thought you’d get a chuckle out of these.ġ6 large ginger snaps, + 2 extra for garnish While working on my recipe project this weekend, I came across an old mimeographed and bound cookbook put together in 1947 when both my grandparents and great-grandparents were working for a naval base in California. Over the past few months, I’ve entered hundreds of recipes into MacGourmet, a computerized recipe database. Here she provides a guest entry for foldedspace. More and more, Kris is becoming my partner on these blogs. Ambrosia Pie, and Other Recipes from the 1940s
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