What’s the oddest recipe you have come across in a cookbook? Here’s one I recently found
What’s the oddest recipe you have come across in a cookbook? Here’s one I recently found
by ClearLake007
45 Comments
ClearLake007
I will not be trying this. Was this a thing back in the day?
Dotsgirl22
You win 😬
Key-Bodybuilder-343
Pack it up folks, I think we have the grand prize winner right out of the gate.
And by “grand prize” I mean “what the actual hell?”
princecatte
Is this a dessert? This has to be a dessert. I can’t imagine serving this next to a potato.
Fuzzy_Welcome8348
I agree, this is one of the oddest recipes I’ve ever seen! Wow
shoulderdeepinghost
This recipe makes me feel like some of them should be lost to time.
Bananamorous
Honestly, I would eat this. I feel like the other flavors and textures would keep the liver from being too livery.
Beautifuleyes917
Beef liver? Chicken liver??
chanciehome
lol that one is a winner for “um, well, no….” for sure. It might well work, I mean apples go really well with pork, sausages, or lamb,…. and I can see my Okie mom making fried apples to go with liver, (along with spinach dressed up as colards, dear long passed mamma, why did we always have to have cooked spinach with liver EVERYTIME) but as a pie!? lordy lordy… Now I’m considering the world’s worst tart. Liver. Spinach. Apples. Talk me away from this monstrosity.
um-ok-yeah-thatll-do
I’ve seen some odd ones but this is hard to beat! Funny enough- I first read this as OLDEST recipe you’ve come across- and I thought…wow, this isn’t even that old but it sure sounds nasty 😂
ShalomRPh
I could see this using pickled herring instead of the liver.
RiparianZoneCryptid
Ignoring flavor, how would you. Eat this. Surely the filling would come out when you picked up the apple. Are you supposed to hold it sideways and eat through the soft apple until you get to the middle?
Tatziki_Tango
These style of dishes were very common up until the maybe 1950s (mincemeat), they were called ‘poor folks making do with what they could’.
For a historical adjacent sub, this is noteworthy primarily for the reaction.
HamBroth
Some cookies that required “potash” as a leavening agent. 🤷♀️
Just_An_Avid
This feels like it originated in the British Isles…
Lucky_Enough
Top it with melted cheddar and that shit would be fire!
**Combine first seven ingredients. Mix well.** **In separate bowl, beat eggs and sugar until fluffy. Gradually add oil, beating until smoothly blended.** **Add dry ingredients and mix well. Stir in sauerkraut, raisins and nuts.** **Pour into greased 13-by-9-inch cake pan. Bake at 350F for 50 to 60 minutes, or until cake springs back when lightly touched.** **Cool completely. Frost if desired.**
DuckDuckWaffle99
Those poor apples.
Cultural-Ambition449
Okay, my grandmother used applesauce on liver with bacon and onions. It’s … okay?
Traditional-Buy-9107
Did anyone else actually gag?
Familiar_Rip_8871
This is an actual crime.
OwnCourt4462
Sounds kind of like a mince meat pie or something like that.
AwYeahQueerShit
Gotta get that protein in!
waterytartwithasword
This would smell unbelievably bad in the oven. I’ve baked many a tray of liver slices to make treats for my dog. I will say that as someone who only likes liver in pate or panfried from a goose – this might add enough not-beef-liver flavor to be able to get it down the hatch. Liver is so nutritious but I really struggle with it unless it is loaded with herbs and spices and cream and moussed up and spread on buttered toast points, at which point it’s kind of a nutritional net loss.
I also very much like a 1940s working man’s sandwich of braunschweiger on lightly toasted and buttered rye with Gulden’s mustard and slices of raw sweet onion.
But I do not think I would like this.
puritanicalbullshit
If you were to blend all of this very very finely and splat it into little jars, that’s chicken liver mousse. The pectin in the raisins and apple will help it gel.
I’ve always used raw apples though. Anyway, that tastes great on toast. So I could see this being served like, with a stuffed quail or something. All covered in an jus. The sweet would go nicely. Maybe straight Demi glace
VikingRaiderPrimce
ugh
ilikespicysoup
r/EatItYouFuckinCoward
MoreMetaFeta
Ok, I’ve had a stew like this that was chuck beef instead of liver and OMG was it goooooood.
But the oddest one I’ve seen is chopped nuts and celery in lime Jell-O.
darkest_irish_lass
This is _very_ similar to something my grandmother made. She called them frussies, and it was basically ground liver mixed with raisins and nuts, formed into patties, dredged in flour and then fried.
They were awful, in my opinion, even the smell of them cooking.
curveThroughPoints
I just threw up a little bit. Wow.
TheDailySpank
This is a war crime.
Yoyo_Ma86
It just kept getting worse
LegitimateOrdinary51
I think I would put this a pie shell…
MrDagon007
I have a squirrel stew recipe somewhere in a book.
Thatdewd57
Sliced canned pear halves, Mayo in the middle and top with cheddar cheese.
Pyesmybaby
I have an old cook book that has directions to butcher a cow and the first step to making chocolate chip cookies is break up a bar of chocolate
whale meat, cut into bite-size pieces (from 1 medium-sized whale)
5 tons alaskan potatoes
17 gross ostrich eggs
6 (55 gallon) drums chili peppers
1 ton salt (add to taste)
2 truckloads carrots
1 snowshoe rabbit
directions
Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water. Heat to boiling. Simmer 2 to 3 weeks, or until tender. If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food
Exotic_Eagle1398
Ewwwwwwww
fluffychonkycat
I have a recipe for “white wine” made from fermented broad bean shells. The recipe says the taste is “astonishing” lol
I’ve done spam chocolate chip cookies before now, with the recipe from the company that makes spam, and garlic chocolate chip (although I’m not sure where I got that recipe), and gochujang cookies from NYT website. I still think liver apples is weirder.
MsVibey
The problem for me isn’t the combination of liver and fruit (I have had this several times, the best of which being pan-fried calves liver with caramelised onions, raisins, and balsamic) but starting off with cooked liver, which is already on the dry side, and then submitting it to at least another 45 minutes of dry heat. That filling would be like meaty powder and it would take a hell of a commitment to choke down.
45 Comments
I will not be trying this. Was this a thing back in the day?
You win 😬
Pack it up folks, I think we have the grand prize winner right out of the gate.
And by “grand prize” I mean “what the actual hell?”
Is this a dessert? This has to be a dessert. I can’t imagine serving this next to a potato.
I agree, this is one of the oddest recipes I’ve ever seen! Wow
This recipe makes me feel like some of them should be lost to time.
Honestly, I would eat this. I feel like the other flavors and textures would keep the liver from being too livery.
Beef liver? Chicken liver??
lol that one is a winner for “um, well, no….” for sure. It might well work, I mean apples go really well with pork, sausages, or lamb,…. and I can see my Okie mom making fried apples to go with liver, (along with spinach dressed up as colards, dear long passed mamma, why did we always have to have cooked spinach with liver EVERYTIME) but as a pie!? lordy lordy… Now I’m considering the world’s worst tart. Liver. Spinach. Apples. Talk me away from this monstrosity.
I’ve seen some odd ones but this is hard to beat! Funny enough- I first read this as OLDEST recipe you’ve come across- and I thought…wow, this isn’t even that old but it sure sounds nasty 😂
I could see this using pickled herring instead of the liver.
Ignoring flavor, how would you. Eat this. Surely the filling would come out when you picked up the apple. Are you supposed to hold it sideways and eat through the soft apple until you get to the middle?
These style of dishes were very common up until the maybe 1950s (mincemeat), they were called ‘poor folks making do with what they could’.
For a historical adjacent sub, this is noteworthy primarily for the reaction.
Some cookies that required “potash” as a leavening agent. 🤷♀️
This feels like it originated in the British Isles…
Top it with melted cheddar and that shit would be fire!
# Saurkraut Cake
**2 1/2 cups flour**
**1 tsp. baking powder**
**1 tsp. baking soda**
**1 tsp. salt**
**1 1/2 tsp. cinnamon**
**1/2 tsp. nutmeg**
**1/2 tsp. cloves**
**4 eggs**
**2 cups sugar**
**1 cup vegetable oil**
**2 cups sauerkraut, rinsed, drained and finely chopped**
**1 cup raisins**
**3/4 cup chopped nuts**
# Recipe
**Combine first seven ingredients. Mix well.**
**In separate bowl, beat eggs and sugar until fluffy. Gradually add oil, beating until smoothly blended.**
**Add dry ingredients and mix well. Stir in sauerkraut, raisins and nuts.**
**Pour into greased 13-by-9-inch cake pan. Bake at 350F for 50 to 60 minutes, or until cake springs back when lightly touched.**
**Cool completely. Frost if desired.**
Those poor apples.
Okay, my grandmother used applesauce on liver with bacon and onions. It’s … okay?
Did anyone else actually gag?
This is an actual crime.
Sounds kind of like a mince meat pie or something like that.
Gotta get that protein in!
This would smell unbelievably bad in the oven. I’ve baked many a tray of liver slices to make treats for my dog. I will say that as someone who only likes liver in pate or panfried from a goose – this might add enough not-beef-liver flavor to be able to get it down the hatch. Liver is so nutritious but I really struggle with it unless it is loaded with herbs and spices and cream and moussed up and spread on buttered toast points, at which point it’s kind of a nutritional net loss.
I also very much like a 1940s working man’s sandwich of braunschweiger on lightly toasted and buttered rye with Gulden’s mustard and slices of raw sweet onion.
But I do not think I would like this.
If you were to blend all of this very very finely and splat it into little jars, that’s chicken liver mousse. The pectin in the raisins and apple will help it gel.
I’ve always used raw apples though. Anyway, that tastes great on toast. So I could see this being served like, with a stuffed quail or something. All covered in an jus. The sweet would go nicely. Maybe straight Demi glace
ugh
r/EatItYouFuckinCoward
Ok, I’ve had a stew like this that was chuck beef instead of liver and OMG was it goooooood.
But the oddest one I’ve seen is chopped nuts and celery in lime Jell-O.
This is _very_ similar to something my grandmother made. She called them frussies, and it was basically ground liver mixed with raisins and nuts, formed into patties, dredged in flour and then fried.
They were awful, in my opinion, even the smell of them cooking.
I just threw up a little bit. Wow.
This is a war crime.
It just kept getting worse
I think I would put this a pie shell…
I have a squirrel stew recipe somewhere in a book.
Sliced canned pear halves, Mayo in the middle and top with cheddar cheese.
I have an old cook book that has directions to butcher a cow and the first step to making chocolate chip cookies is break up a bar of chocolate
whale Stew
Ready In:
336hrs 30mins
Ingredients:
7
Serves:
5000
ingredients
Units: US
whale meat, cut into bite-size pieces (from 1 medium-sized whale)
5 tons alaskan potatoes
17 gross ostrich eggs
6 (55 gallon) drums chili peppers
1 ton salt (add to taste)
2 truckloads carrots
1 snowshoe rabbit
directions
Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water.
Heat to boiling.
Simmer 2 to 3 weeks, or until tender.
If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food
Ewwwwwwww
I have a recipe for “white wine” made from fermented broad bean shells. The recipe says the taste is “astonishing” lol
Whoever came up with this recipe can hide it
[Here’s a few from one of my cookbooks.](https://imgur.com/gallery/womans-day-encyclopedia-of-cookery-samples-l0aB45f#sC0ikCK)
Enjoy the eel stifle.
I would 😬
I’ve done spam chocolate chip cookies before now, with the recipe from the company that makes spam, and garlic chocolate chip (although I’m not sure where I got that recipe), and gochujang cookies from NYT website. I still think liver apples is weirder.
The problem for me isn’t the combination of liver and fruit (I have had this several times, the best of which being pan-fried calves liver with caramelised onions, raisins, and balsamic) but starting off with cooked liver, which is already on the dry side, and then submitting it to at least another 45 minutes of dry heat. That filling would be like meaty powder and it would take a hell of a commitment to choke down.
Well that sounds disgusting.