Frugal Living! Meal Plans From the 1940's! Vintage Cookbook!
Save Money! We compare meal pland from the 1940's with todays! Mini stock up food haul and bonus 1944 sour Cream Cookie recipe! Beat Inflation! Cook from scratch! Money saving hints and tips! Early retirement debt and mortgage free couple shows you how you can have an abundant and full life with less money! Living a debt free life is possible by simple budgeting and not over spending! Debt free living is within reach!
**CAUTION** As with any vintage cookbook some of the recipes may not meet up to modern food safety regulations. Please make sure you follow modern food safety measures, applications, and precautions if creating ANY vintage recipes.
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Date Custard Pie Recipe - Canadian Thanksgiving
Date Custard Pie Recipe Canadian Thanksgiving This is a classic custard pie recipe option.
For the filling:
1 butter pie crust shell* ( Our All Butter Pie Crust: )
750 mL (3 cups) milk
5 eggs
125 mL (½ cup) granulated sugar
2 mL (½ tsp) course salt
5 mL (1 tsp) pure vanilla extract
Gratings of nutmeg
310 mL (1¼ cup) chopped dates
Method:
Preheat oven to 240ºC (475ºF)
Roll out the pie crust to fit a 9 ½ deep dish pie shell.
Line the pastry shell with parchment paper, and fill with pie weights.
Bake for 15 minutes, remove the weights and bake for 2 minutes more.
Meanwhile, in a small pot heat milk to just barely a boil.
Combine 4 eggs, sugar, salt, vanilla and nutmeg.
Crack the 5th egg into small bowl and whisk.
When you pull the par cooked pie shell from the oven, brush inside with whisked 5th egg.
Whisk whatever remains of the 5th egg into the other egg mixture, and slowly whisk hot milk in as well.
Spread dates over bottom of pie shell, and pour in custard mixture.
Return to oven, and immediately turn temp down to 160ºC (325ºF).
Bake for 60 minutes, or until centre is just barely jiggly.
Turn off oven, and crack open the door; letting the pie and oven cool together.
Our All Butter Pie Crust:
Ingredients:
345g (2½ cups) all purpose flour
15 mL (1 Tbsp) sugar
3 mL (3/4 tsp) salt
240g (1 cup) chilled butter, cut into ½ cubes
90 mL (6 Tbsp) approx. ice water
Method:
Cut up butter and put in the freezer.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen butter and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold water.
Only add enough water for the dough to start coming together.
You most likely won’t need all fo the water.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.
Makes two 9 ½” Deep dish pie shells
Our Thanksgiving Dinner Recipes:
Wild Rice Broccoli Cheese Casserole Recipe From Scratch:
Reverse Sear Strip Loin Roast On The Pellet Grill:
Date Custard Pie Recipe:
First Prize Tomato Aspic Recipe:
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1935 Pie Plant Tarts Recipe - Old Cookbook Show - Glen And Friends Cooking
1935 Pie Plant Tarts Recipe from the Wilken Family Home Cooking Album. I have to admit that I had no clue what a pie Plant Tart was... no idea that Pie Plant is the same as Rhubarb. So what we have here is a rhubarb pie recipe.
Recipe as written:
Line individual pie pans with pastry. Mix 4 cups pie-plant, peeled and cut into small pieces, with 2 cups sugar, 2 beaten eggs, 2 tablespoons flour and a pinch of salt. Fill the tarts and cover with strips of pastry. Bake in a hot oven (425ºF) 10 minutes, lower the heat to moderate (350ºF) and finish baking, about 15 minutes.
All butter pie pastry recipe:
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Eat to Live: Wartime Recipes (Episode 5: Food of the Imagination)
Eat to Live: Wartime Recipes
Episode 5: Food of the Imagination
*For English subtitles please turn on captions on the menu bar
Following the British surrender, more than 100,000 military personnel and European civilians were moved into prisoners of war (POW) camps. The former ruling class was deprived of their usual luxuries and forced into a life of hardship. This episode explores the living conditions and practices of European and Australian POWs through diary entries, oral history interviews and a focus on the Adam Park POW camp where a research and excavation project is taking place. Food persisted within the memories and imaginations of POWs when they were starving; they would gather to talk about food and dined sumptuously in imagination. One of the POWs' dream dishes, lobster bystander, is demonstrated in this episode.
2007 Throwback Hong Kong Egg Tart - Glen And Friends Cooking
2007 Throwback Hong Kong Egg Tart - Glen And Friends Cooking
In 2007 Julie and I (and a crew) flew to Hong Kong to shoot a job for the Hong Kong Tourist Board.
The first Michelin Guide to Hong Kong was being compiled (it was released late 2008 / early 2009) and the Hong Kong Tourist board wanted to show off what great food and dining experiences were to be had in Hong Kong. We ended up eating and shooting in most of the restaurants that made that first Michelin Guide - and cooking filming with those Chefs was an incredible experience and we learned a lot about Cantonese cuisine.
But...
Julie and I had been to Hong Kong many times before this, and what we really enjoyed was the food on the street, so in addition to the job we were there to do, we also filmed some stuff for ourselves.
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335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
The recipe today on the old cookbook show is from the 1658 cookbook written by Robert May called 'The Acompliſht Cook'. This old cookbook is considered to be a pivotal work in the advancement of cooking in the late 1600s, the recipes reflect how the aristocracy was living and eating. This pudding recipe (pudding just means dessert) is pretty plain by the standards of today, but in the 1600s would have been a special treat. Looking at old cookbooks and classic recipes is a great way of tasting history in your own kitchen.
How To Make An Excellent Pudding:
Take crumbs of white bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
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