How To make 1937 Soda Bread
Ingredients
soda mixture:
1
teaspoon
baking soda
1
teaspoon
salt
1
teaspoon
cream of tartar
1
teaspoon
sugar
bread:
1
cup
flour
1/2
cup
sour milk, or buttermilk, more or less
Directions:
Combine the first 4 ingredients and then rub them through a sieve.
For making white soda bread use 1/2 of the soda mixture to 1 Cup of flour. Then mix as a soft drop dough with sour milk.
Pour into a well-greased pan and bake in a 450 degrees F oven for 12 minutes.
For Brown Soda Bread use 1 cup of whole wheat flour and 1/2 C white flour with 3/4 tsp. of the soda mixture and bake as above.
*When the original knob on your tea kettle lid comes off, use an empty spool cut in two, and fastened with a bolt and burr.
How To make 1937 Soda Bread's Videos
1927's Apple Fritter - Super Delicious - Simple Ingredient Cooking - Free Recipes
1927's Apple Fritter - Mama's Southern Recipes - Simple Ingredient Cooking - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Apple Fritters taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Apple Fritters Recipe (Recipe in our Vol. 4 Cookbook)
Glaze:
1 CUP POWDERED SUGAR
1 TSP. VANILLA
3 TBSP. MILK
Mix above ingredients well. Set aside for glazing.
Apples:
2 MEDIUM APPLES (CORED, PEELED AND CHOPPED)
3 TBSP BUTTER
1/2 TSP. CINNAMON
1/3 CUP SUGAR
Combine apples, butter, and cinnamon. Cook on stove top or in microwave until soft before adding
to dough batter below.
Dough:
1 CUP FLOUR
1 1/2 TSP. BAKING POWDER
1/2 TSP. SALT
1 TSP. CINNAMON (OPTIONAL)
1 EGG
1/3 CUP OF MILK
Mix above ingredients for dough. Stir in cooked apples.
Preheat a saucepan of oil for frying. OIL & 1/4 CUP BUTTER Add 1/4 cup butter to oil before dropping in batter. Drop batter into oil with a spoon. Brown on both sides - take out and place on cooling rack with parchment underneath. Pour glaze over fritters and enjoy!
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Econo-Meatloaf: 1938
The meatloaf with more grain than meat
1937 Potato Spice Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking
Today our old cookbook recipe comes from a 1937 printing of Brer Rabbit's New Book Of Molasses Recipes. This molasses spice cookie recipe features potatoes.
Potato Spice Cookies
1 cup brer rabbit Molasses
¾ cup shortening
1½ cups hot riced potato
½ tsp salt
2 cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ cup chopped dates
Method:
Heat molasses and into it stir the shortening until melted, add the potatoes hot, then the dry ingredients sifted together and the dates. Mix well and drop by half teaspoonsful on oiled paper, spread on a baking sheet. Bake in a slow oven (325º to 350ºF) 10-12 minutes.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Check out our Aviation and Flying Channel:
welcome friends welcome back to the kitchen welcome back to sunday morning in the old cookbook show today we're going to make a recipe out of this 1937 cookbook briar rabbit's new book of molasses recipes and we're going to make potato spice cookies so in that pot i've got some potatoes boiling because we need to we need to boil those up and i'm going to get some molasses out i need about a cup now briar rabbit is still a brand that you can find in the united states today not available where we live or at least i've never seen it here where we live and i'm supposed to put the molasses into a pot and heat it up so i'm going to get this in here and get the heat on now while that's coming up the temperature we'll mix together the dry ingredients so i have here some flour to that i'm going to add salt baking soda baking powder
cloves cinnamon and some nutmeg now a question i get often with a recipe like this where there's both baking soda and baking powder is why and so there was very little baking soda in this one and much more baking powder and for this recipe i don't know exactly what the recipe writer was thinking but for this recipe i would imagine that there's enough acid in the molasses to activate that much baking soda so that much baking soda goes in but the cookies require more leavening than that baking soda requires so the next easiest way is to put in baking powder rather than trying to find another acid to add to this recipe to put in more baking soda so i'm pretty sure that in this instance that's what's going on and it depends you know varies recipe to recipe whether that's true or not sometimes you just want to have baking soda not as a leavening agent but as a way to improve browning sometimes it just improves the browning so we're going to mix this together i can see that the molasses is getting a little bit warm i can kind of see the change in it so i'll give that a stir and yeah so it's it's getting warm nice and loose and i've just got this on sort of a medium temperature i don't want to get it too hot now the recipe asks for shortening and it wants the shortening to be put in with the molasses and be melted in now this is 1937 and 1937 is sort of at that point where language is changing prior to 1937 and indeed technically in 2021 the word shortening means any fat solid at room temperature that stops gluten fibers from chaining together so it shortens them shortens the fibers which gives you a better texture for cakes and cookies and a shortening is so it could be beef fat it could be pork lard it could be margarine it could be butter and some people will argue that butter point but i take it to mean butter as well or what shortening has come to mean in 2021 or later post world war ii a lot of people when they see the word shortening they just assume vegetable shortening something like crisco and that is just one of the kinds of shortenings it is a vegetable shortening and so in 1937 and prior to 1900 if you saw shortening it did not mean vegetable shortening it just meant whatever fat you had in your kitchen that was solid at room temperature and you could use any of those which is still true today i'm using butter because i had butter i could have used lard because i have lard i never have vegetable shortening in the house it's not something that i use for anything i don't like the flavor of it i don't think it brings anything to anything that i bake so i don't use it but of course you could use vegetable shortening if you wanted to and much is made about the varying water contents of the different types of shortening and that you should adjust the amount of shortening that you use or the other ingredients that you use to compensate for that varying water content
for this cookie it doesn't matter really doesn't matter if you're if you're going to go to that length you're overthinking it t
昭和15年10月の献立で作る「興亜パン」戦時中の完全栄養食の蒸しパン|Food during war in Japan - steamed bread recipes
もし戦時中に料理Vlogがあったら?
『ある日、祖母の荷物から戦時中のフィルムが見つかった。どうやら祖母の近縁者(叔父?)が撮影していたもののようだ。婦人雑誌に載っているレシピを元に料理していたようで、今で言う料理Vlogだった。Youtubeで公開するにあたり、ニューラルネットワークでモノクロ映像をカラー化し、可能な限りノイズを除去した。補足情報が必要な所にはテロップも追加した…』という世界観でお送りする。
Japanese food and cooking recipes in wartime.From the Sino-Japanese War to the Pacific War Ⅱ.
00:00 当時の情勢
01:07 下ごしらえ・調理
04:36 完成・実食
05:15 家内の感想
【材料 5人前】
小麦粉 400g
大豆粉 120g
ベーキングパウダー 20g
魚粉 適宜
海藻の粉 適宜
水 140cc
砂糖(黒砂糖でも良い) 160g
塩 少々
ニンジンや大根の葉などの野菜 適宜
【参考にしているレシピ】
1937年(昭和12年)7月に開戦した日中戦争から、1945年(昭和20年)8月の太平洋戦争終結までに発行された「主婦之友」「婦人倶楽部」「婦人之友」
#戦時の献立 #戦争 ##戦時中の食事 #steamedbread #蒸しパン
Old Cookbook Show | The 1937 Caramel Sugar Cookies Recipe
1937 Caramel Sugar Cookies Recipe - Old Cookbook Show
1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, sifted
3 beaten eggs
2 teaspoons vanilla
3 ¾ cups flour
1 teaspoon salt
½ teaspoon soda
Cream the fat. Add the white and brown sugars a little bit at a time and cream together with the butter or margarine very thoroughly. Add beaten eggs and vanilla. Sift dry ingredients together and stir well into the first mixture. Chill the dough. Roll to about a fourth of an inch in thickness, sprinkle with sugar and run the rolling pin lightly over the sugar to press it slightly into the top of the sheet. Cut out the cookies, place on a cookie sheet and bake at 350ºF.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Check out our Aviation and Flying Channel:
Opening & Testing 85 Year Old Cream Corn (1934)
Under further inspection after posting this video, One of my subscribers notices the bottom of the can actually says 1934, I originally thought it was from 43 while making the video