1920s Recipes | Roast Beef | Yorkshire Pudding | Pea Soup | 52 Sunday Dinners Project | Week 42
Pre Great Depression Menu from the cookbook Woman's World Magazine 52 Sunday Dinners Series.
This week features a recreation of a menu from the 1920's featuring:
Cream of Pea Soup
Toast Sticks
Roast Beef
Yorkshire Pudding
Creamed Macaroni
Stewed Tomatoes
Green Tomato Soy
Walnut and Apple Salad
Pineapple Shortcake
Coffee
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Fluffing a Duck by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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The Day the Viking Age Began
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LINKS TO SOURCES**
An Early Meal by Daniel Serra & Hanna Tunberg:
Anglo Saxon Chronicle:
The Oxford History of the Vikings by Peter Sawyer:
RECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead
1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0,
Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on and other maps., CC BY-SA 3.0,
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0,
MUSIC
Battle of the Creek by Alexander Nakarada (serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
#tastinghistory #viking
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Learn how to make Carrot Cake Cheese Ball - flavored with warming spices, dotted with raisins and pineapple, rolled in a crunchy mix of coconut flakes and toasted pecans. A fun and delicious appetizer or dessert!
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12 ounces cream cheese
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup shredded carrots
1/2 cup fresh or canned pineapple
1/4 cup raisins
1/4 cup chopped pecans
1/4 cup unsweetened coconut flakes
Carrot greens or parsley stems
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