I thought it was lost.
The little wooden box from the 1950’s with all of my mother’s handwritten recipe cards.
Guess what I found hidden in an obscure box in the garage Saturday?
Now guess what I plan to do with it….
You guessed it!…’The Vintage Kitchen Project’ will consist of taking one savory & one dessert recipe (c.1940’s-1970’s), and re-creating them exactly how they are written.
Think, ‘Julie & Julia’…but different…
I mean, some of the instructions on these cards are HILARIOUS!
One calls for ‘a coffee cup of milk’…what the heck kind of measurement is that?!?
I LOVE it!!
This will be fun, and I think we’re really going to enjoy traveling this road of culinary nostalgia together!
One thing about these old recipes is that in general, they are both simple and relatively inexpensive.
There just weren’t a lot of diverse ingredients available to the household cook in the 40’s/50’s/60’s & 70’s.
You can see this in the first recipe we’re cooking up ~
from the kitchen of Emily Knapp (my aunt)
1 1/2 C flour – sifted 3 x’s
2 1/4 tsp baking powder
1/2 tsp salt
3/4 C milk
Add milk all at once to ingredients, and stir rapidly until blended. Drop by spoonfuls on top of stewed chicken or beef (use your own recipe or check out Pinterest for one), dipping spoon into hot broth each time before dipping into batter (this keeps batter from sticking to spoon, and releases it with ease). Cover pot and boil on medium for approx. 12 min.
*note: These were surprisingly light & fluffy! Not heavy/dense (thanks to the amount of baking powder) like I was expecting. Of course, a la 50’s style, they are not high intensity flavored. Add whatever you would like: finely chopped herbs, various seasonings ect. Or, enjoy them just like this! They really were delicious, picking up the flavor of the stew they are cooked in. Perfect Fall fare!