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1935 Saskatoon Christmas Recipe - Old Cookbook Show - Glen And Friends Cooking
1935 Saskatoon Christmas Recipe - Old Cookbook Show - Glen And Friends Cooking
The recipe today is from the December 20th 1935 edition of the Saskatoon Star Phoenix:
Christmas Recipe:
Candy Fruit Cake is a bit rich, but good. It's made with:
One half cup stoned and chopped dates, 4 tablespoons shredded citron, 4 tablespoons each candied lemon and orange peels, ½ cup pecan nut meats, ½ cup Brazil nut meats, 1 tablespoon orange juice, 2 ounces dipping chocolate, powdered sugar.
Put nuts and fruit through food chopper. Mix thoroughly with orange juice. Melt chocolate over hot water and stir into first mixture. Work with a fork until perfectly blended. Pack in a buttered pan. When firm cut in squares and roll in powdered sugar.
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Chocolate Bar Intro | How to Make Everything: Chocolate Bar
In the introduction of How to Make Everything: Chocolate Bar, Andy explores the history of chocolate and sets his eyes on Mexico where he will travel to harvest rare Cacao Beans in their original fruit form with the help of CASFA, an organization dedicated to the sustainable growing and harvesting of the Cacao Bean. In this series Andy will go through every step necessary to make his own chocolate bar entirely from scratch including harvesting the cacao, roasting and processing them, to making sugar from sugar cane, and finally turning it into a complete candy bar.
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|| SERIES ||
Sandwich -
Suit -
Thanksgiving Dinner -
Bottle -
Root Beer Float -
Book -
Meet The Makers -
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Today, getting what you need is as easy as a trip to the store. From food to clothing, energy, medicine, and so much more, Andy George will discover what it takes to make everything from scratch. His mission is to understand the complex processes of manufacturing that is often taken for granted and do it all himself. Each week he’s traveling the world to bypass the modern supply chain in order to harvest raw materials straight from the source. Along the way, he’s answering the questions you never thought to ask.
Music by the talented Taylor Lewin
1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
This recipe is from the 1927 printing of 'The Eagle Cookbook' printed as a supplement to the Brooklyn Daily Eagle newspaper. The 'solid' in the title most likely refers to the use of solid chocolate rather than the use of cocoa powder as the main flavouring.
Solid Chocolate Cake:
Cook one half cup bitter chocolate in one half cup milk til chocolate is melted and let cool. Cream one half cup shortening and add gradually one half cup sugar and beat. Add three eggs, reserving two whites for frosting, and beat well till very light. Add one and one half cups flour, sifted, and mixed with one teaspoon soda. Alternately with one half cup sour milk. Stir in just enough to mix well and pour into greased pans and bake in oven 375ºF. Put together with Emergency Frosting.
In our oven in 8 pans this took about 18-20 minutes to bake.
Emergency Frosting:
Into the top of a double boiler put one (I think this is a mistake in the printing, I used two) egg white(s). Seven eighths cup sugar, three tablespoons cold water. put over hot water and beat with egg beater till consistency to spread. Flavour with any desired flavouring, but equal parts of lemon, vanilla and almond, make an excellent flavouring.
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1941 Chocolate Crispies Recipe - Kinda like Brownie Cookies - Old Cookbook Show
1941 Chocolate Crispies Recipe - Kinda like Brownie Cookies - Glen And Friends Old Cookbook Show
CHOCOLATE CRISPIES
½ cup butter,
1 cup sugar
2 ounces baking chocolate, melted
2 eggs, well beaten
½ teaspoon vanilla
½ cup cake flour
¼ teaspoon salt
¾ cup nuts, chopped fine
Cream the butter and sugar together and add the melted chocolate.
Beat well. Add the eggs which have been well beaten, va-nilla, salt and flour. Spread the batter in two seven by eleven inch pans which have been buttered and lined on the bottom with waxed paper. Sprinkle with the nuts which have been finely chopped. Bake in a moderately slow oven (325°F.). Cut in diamonds and remove from the pan while hot.
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If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
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AJAX
ON
Canada
L1S 0E9
Sweets For The Sweet (1935)
How to make Marzipan Fancies.
Woman weighs out ingredients on a metal scale with small round weights. Places ingredients in a bowl. C/U of egg being broken into bowl, lemon being squeezed and essences being added. The mixture is kneaded. Chocolate powder poured on to a plate. Small balls of marzipan are rolled in the chocolate powder. Walnut Kisses are a variation, the marzipan is rolled in castor sugar and walnuts are pressed into each end of the sweets. Stuffed Cherries contain a little piece of marzipan each. The sweets are arranged in bowls. Child is shown sampling a Fancy.
End title reads: For this simple recipe send stamped addressed envelope to Pathe's, Wardour St., London W1.
FILM ID:760.04
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