Substantial Hot Dishes
A historical recipe from Everyday Foods in War Time, by Mary Swartz Rose (1918).
A historical recipe
Everyday Foods in War Time, by Mary Swartz Rose (1918). Project Gutenberg eBook #14066.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Everyday Foods in War Time, by Mary Swartz Rose (1918). Digitised by Project Gutenberg, eBook #14066 (https://www.gutenberg.org/ebooks/14066). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1/2 cup Boiling water
- 3 cups Salt
- 1/2 teaspoon Left over gravy
- 3/4 cup Soak barley over night
- 1 pound Red kidney beans
- 1 cup Onion
- 2 ounces Wash
- 1-1/3 cups Bread crumbs
- 1-1/3 cups Butter
- 1 tablespoon Eggs
- 1-1/3 cups grated
- 1 cup cut
- 1/2 teaspoon Mix
- one has a meat
- 1 Canned tomatoes
- 3 fresh tomatoes Salt
- 4 Cheese
Method
- Baked Barley (4) Barley, 1/2 cup Boiling water, 3 cups Salt, 1/2 teaspoon Left over gravy, 3/4 cup Soak barley over night.
- Drain.
- Cook in boiling salted water until tender.
- Drain.
- Add left over gravy and bake for 20 minutes in a moderate oven.
- If one has a meat bone, or left over bits of meat, these may be boiled with the barley to give it flavor.
- Beef and Bean Stew (6) Beef, lower round, 1 pound Red kidney beans, 1 cup Onion, 1 Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes Salt pork, 2 ounces Wash the beans and soak them over night.
- Cut the pork into small pieces and try out the fat.
- Cut the beef into small pieces and brown it in the pork fat, then add the vegetables with water enough to cover.
- Cook just below the boiling point for about three hours.
- Cheese Fondue (2) Milk (hot), 1-1/3 cups Bread crumbs, 1-1/3 cups Butter, 1 tablespoon Eggs, 4 Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces) Salt, 1/2 teaspoon Mix the water, bread crumbs, salt, and cheese;
- add the yolks thoroughly beaten;
- into this mixture cut and fold the whites of eggs beaten until stiff.
- Pour into a buttered dish and cook 30 minutes in a moderate oven.
- Serve at once.