Old Recipes From Nantucket Island Cook Book
OLD RECIPES FROM: NANTUCKET ISLAND COOK BOOK
Unusual and old-time recipes, from the island of Nantucket. Scallops A LA King; Eel Trifle; Codfish Tongue Melzer; Convent Pie; Fluffy Bannock; Flannel Cakes; Mr. Lunchbox; Cheeseless Cheese Cake; Nantucket Cranberry Dumplings; Sea Moss Farina; Pineapple Mallobet. We found this cookbook and one other in our attic, among things...
Provided by Beth M.
Categories Eggs
Time 30m
Number Of Ingredients 10
Steps:
- 1. Let me know if you want to have the exact measurements for ingredientd and I will post them.
FROM A NANTUCKET COOK-CONVENT PIE
Recipe submitted by Ella Hanlon to "NANTUCKET ISLAND COOK BOOK", which was printed to help finance THE OLD PEOPLES' HOME,Nantucket, Mass. This O.P.H. Association raised what seemed a sufficient Fund to purchase a home which subsequently "set going" with four guests on July 16, 1930 and has continued to fulfill its responsibility...
Provided by Beth M.
Categories Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Original recipe was not printed in the same order: But separate yolks from egg whites, and beat egg whites until stiff.
- 2. Preheat the oven "to a moderate temperature"; this would be 350 degrees I think!
- 3. Cooked spaghetti is called for, so if you have leftover spaghetti great, otherwise cook a small portion.
- 4. Scald one cup milk.
- 5. Mix together cooked spaghetti, bread, butter and cheese. Pour hot milk over this and add pimento, onion juice and slightly beaten egg yolks. Fold in carefully beaten egg whites and bake in moderate oven 45 minutes.
SCALLOPS A LA KING
Original by Frances C. Ratcliffe,NANTUCKET ISLAND COOK BOOK."Cook Book has been compiled for sale by The Old Peoples' Home Association of Nantucket, as a financial help,so that we may continue to carry on the high purpose set forth by the Founders of the Association, which was organized on February 4, 1919 and incorporated in...
Provided by Beth M.
Categories Other Main Dishes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Prepare the scallops by pouring boiling water over them, draining and cut in small pieces if large, or left whole if small.
- 2. Melt butter in frying pan; add the finely chopped green pepper and the peeled and chopped mushrooms. Stir and cook three or four minutes; add the flour, half teaspoonful of salt, and cook until frothy.
- 3. Add one pint of rich milk and stir until the sauce thickens. Put in a double boiler and add the scallops and let stand for twenty minutes.
- 4. Serve on toast or between split hot biscuits.
- 5. Note: In the original recipe: there was no further mention of salt, and I know there was 1/2 teaspoonful unaccounted for above!
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