US President Zachary Taylor’s favorite recipes, from “The First Ladies Cookbook” (1982 edition)
US President Zachary Taylor’s favorite recipes, from “The First Ladies Cookbook” (1982 edition)
by Big_suggs
3 Comments
Fuzzy_Welcome8348
Wine jelly sounds awesome!
mossgoblin_
Well lemme just locate my larding needle 🤣
icephoenix821
*Image Transcription: Book Page*
—
ZACHARY TAYLOR #*Favorite Recipes* ##*Crabmeat on Shells (Devilled Hard Crabs)* 1 pound crab meat, well picked ¼ pound butter, melted 12 salted crackers, crushed 1 tablespoon mayonnaise, beaten with 1 egg, whole ¼ teaspoon dry mustard 1 teaspoon fresh minced parsley 1 teaspoon Worcestershire sauce 3 tablespoons dry sherry salt and pepper to taste lemon wedges
Clean and butter 6 to 8 large crab backs, or shallow shells or ramekins of ovenware. Over the cracker crumbs pour the melted butter, reserving some crumbs for sprinkling over the top of the crabs. Add mayonnaise which has been beaten with whole egg, the seasonings, and the sherry. Mix in crab meat lightly with fork, to prevent breaking the pieces. Fill the shells generously with the mixture, but do not pack down. Sprinkle with the remaining crumbs and bake in medium oven (350°F) for about 30 minutes. Serve at once with sprigs of parsley. Lemon wedges may be served separately.
##*Wine Jelly* 6 envelopes of gelatin (unflavored) (makes 3 quarts of jelly) 2 cups cold water 6 cups boiling water 3 lemons (grated peel and juice) 2 cups sugar 1 pint fine dry sherry 3 tablespoons choice brandy whipped cream, sweetened with a little sugar vegetable food coloring
Sprinkle gelatin on cold water to soften. Add sugar, salt, and lemon. Pour boiling water into it and stir well to dissolve thoroughly. When cool, stir in brandy, sherry, and food coloring, and place in molds that have been rinsed in cold water. Chill until set and serve with slightly sweetened whipped cream. Only the best Duff Gordon Amontillado or Bristol Cream Sherry is recommended. Garnish with orange slices and strawberries.
##*Daube Glacé* 5- to 6-pound round of beef ¼ pound salt pork cut into thin strips 2 veal knuckle bones, well cleaned 2 teaspoons mixed herbs (thyme, marjoram, savory, rosemary) 4 tablespoons butter or shortening ½ teaspoon cayenne salt and pepper 1 clove garlic, minced 1 cup claret or other red wine 1 cup rich stock or bouillon can of peas
Roll the strips of salt pork in the herbs and seasonings and, with a larding needle, insert into the meat, as in a sewing process. In a large heavy kettle, lightly brown the meat in the butter or shortening. Add the veal bones, 1 cup stock, and 1 cup claret. Cover with a tight lid, and simmer slowly in a 325°F to 350°F oven for at least 3 hours, turning the meat occasionally.
When the beef is tender, lift from kettle and set aside to cool. Strain the stock and reserve. Take a large mold or deep casserole. Cover the bottom of the mold or casserole to a depth of 1 inch with the stock, and chill until set.
Place the cooked beef onto this, and pour over the remaining stock, to which peas and carrots have been added. Chill overnight, to jell.
Serve on a large platter, garnished with green peas. If you prefer, the platter can be garnished with watercress and radish roses.
3 Comments
Wine jelly sounds awesome!
Well lemme just locate my larding needle 🤣
*Image Transcription: Book Page*
—
ZACHARY TAYLOR
#*Favorite Recipes*
##*Crabmeat on Shells (Devilled Hard Crabs)*
1 pound crab meat, well picked
¼ pound butter, melted
12 salted crackers, crushed
1 tablespoon mayonnaise, beaten with
1 egg, whole
¼ teaspoon dry mustard
1 teaspoon fresh minced parsley
1 teaspoon Worcestershire sauce
3 tablespoons dry sherry
salt and pepper to taste
lemon wedges
Clean and butter 6 to 8 large crab backs, or shallow shells or ramekins of ovenware. Over the cracker crumbs pour the melted butter, reserving some crumbs for sprinkling over the top of the crabs. Add mayonnaise which has been beaten with whole egg, the seasonings, and the sherry. Mix in crab meat lightly with fork, to prevent breaking the pieces. Fill the shells generously with the mixture, but do not pack down. Sprinkle with the remaining crumbs and bake in medium oven (350°F) for about 30 minutes. Serve at once with sprigs of parsley. Lemon wedges may be served separately.
##*Wine Jelly*
6 envelopes of gelatin (unflavored) (makes 3 quarts of jelly)
2 cups cold water
6 cups boiling water
3 lemons (grated peel and juice)
2 cups sugar
1 pint fine dry sherry
3 tablespoons choice brandy
whipped cream, sweetened with a little sugar
vegetable food coloring
Sprinkle gelatin on cold water to soften. Add sugar, salt, and lemon. Pour boiling water into it and stir well to dissolve thoroughly. When cool, stir in brandy, sherry, and food coloring, and place in molds that have been rinsed in cold water. Chill until set and serve with slightly sweetened whipped cream. Only the best Duff Gordon Amontillado or Bristol Cream Sherry is recommended. Garnish with orange slices and strawberries.
##*Daube Glacé*
5- to 6-pound round of beef
¼ pound salt pork cut into thin strips
2 veal knuckle bones, well cleaned
2 teaspoons mixed herbs (thyme, marjoram, savory, rosemary)
4 tablespoons butter or shortening
½ teaspoon cayenne
salt and pepper
1 clove garlic, minced
1 cup claret or other red wine
1 cup rich stock or bouillon
can of peas
Roll the strips of salt pork in the herbs and seasonings and, with a larding needle, insert into the meat, as in a sewing process. In a large heavy kettle, lightly brown the meat in the butter or shortening. Add the veal bones, 1 cup stock, and 1 cup claret. Cover with a tight lid, and simmer slowly in a 325°F to 350°F oven for at least 3 hours, turning the meat occasionally.
When the beef is tender, lift from kettle and set aside to cool. Strain the stock and reserve. Take a large mold or deep casserole. Cover the bottom of the mold or casserole to a depth of 1 inch with the stock, and chill until set.
Place the cooked beef onto this, and pour over the remaining stock, to which peas and carrots have been added. Chill overnight, to jell.
Serve on a large platter, garnished with green peas. If you prefer, the platter can be garnished with watercress and radish roses.