In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand. The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.
Ham Biscuit Ring
- Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
- Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
- Bake in well-greased ring mold until done – in moderate oven (350)
- Turn out on hot platter and fill the center with hot buttered peas.
- Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).
Posted in BAKING, BRUNCH, COOKING, Cuisine - American, DINNER, FOOD, HAM, INGREDIENTS, LUNCH, NUTS & SEEDS, RECIPES, SamHenry, SUPPER, TRADITIONS - FAMILY, UNITED STATES
Tagged Biscuits, comfort food, Easter, foodpress, Ham, holiday meals, Nut Meats, Peaches - canned, Peas, Ring Mold
Like SamHenry, my maternal Grandmother was also from Britain. She was born in Edinburgh, Scotland in 1885 and moved to London where she resided until the end of World War 1.
At the end of the “war to end all wars”, she married my Grandfather and moved to the United States, bringing along her recipe box filled with instructions for preparing traditional English fare.
Every Christmas my Grandmother would spend days & days in the kitchen, baking cookies, fruit cakes & plum pudding as gifts for her family and friends.
Plum pudding was traditionally made in a “bag” & hung for weeks prior to Christmas to enhance the flavor. By the time I came on the scene, my Grandmother had adopted the pudding can* since she liked to make several small puddings to give away as presents.
You can’t get much more traditional English fare at the Christmas holiday than than a good plum pudding.
Mo’s Plum Pudding
- 3 cups sifted flour
- 1 TSP. baking powder
- 1 TSP. salt
- 1 TSP. cloves
- 1 TSP. all spice
- 1 TSP. nutmeg
- 2 TSP. cinnamon
- 1/2 TSP. ginger
- 1 package brown sugar
- 1 # chopped beef (suet)
- 1 package currants
- 2 # seedless grapes
- 1 package seeded raisins
- 1 # chopped, mixed peel
- slivered almonds, blanched
- 6 beaten eggs
- 1 can apple sauce
- 1 TSP. molasses
- 1 TSP. almond extract, grated lemon rinds or essence of lemon
- 1 cup of broth. Can be water, cider or fruit juice
- Mix all ingredients together
- Grease bottoms and sides of pudding cans*
- Put wax paper in bottom of cans
- Fill cans with mixture and cover top with wax paper
- Steam for about 6 hours or more in roasting pan, with water halfway up side of cans
- Add boiling water about every hour
- Remove from water, place on rack and leave covers off cans overnight
*Don’t have any “pudding cans”? Wash & save a few empty soup cans from your kitchen. Recycle – that’s what your Grandma did!
posted by Mountain Republic recipe by Amy Chenevert
Posted in BREAD, COOKING, DESSERT, FOOD, GREAT BRITAIN, PUDDING, RANDOM, RECIPES, STEAMED FOODS, TRADITIONS - FAMILY, Uncategorized
Tagged christmas, christmas pudding, desserts, england, english fare, english plum pudding, grandmother's recipe box, holiday pudding, holidays, mo's plum pudding, plum pudding, Pudding, recipes, Recipes - Historical, traditional plum pudding
There was a canning company in my family until 1920. After her father’s death, my Grandmother (paternal) ran it with her uncle. But when he died and she had married my grandfather, the time had come to sell it.
The Company had a rich history. The Curtice Brothers, Simeon and Edwin, had a grocery store in Webster, NY near Lake Ontario. It was a prime growing area for fruits and “garden truck.” They made jams and jellies in their mother’s kitchen after hours. All of this led them to found a canning company in 1868. The headquarters was located in Rochester, NY but their produce came, in the main, from the Genesee Valley south of Rochester.
Their fastidiousness about freshness and quality led them to locate canning plants in the fields where produce could be captured and processed at the peak of freshness. They were pioneers in this approach.
Today, their advertisements, labels, jars and bottles are prime collectors items. Anything I have has been purchased on the internet since most records of the company did not survive.
Here is a little booklet published in 1908 “Original Menus” that includes suggestions for the use of Curtice Brothers products along with original recipes. Over time, I will reproduce some of the pages from this booklet. It is a gem.
Posted in BOOK - COOKING, BRUNCH, DESSERT, DINNER, HAM, ICE CREAM, LUNCH, RECIPES, SALAD, SamHenry, SUPPER, TIME PERIOD - 19th CENTURY, TRADITIONS - FAMILY, UNITED STATES
Tagged Booklet - Cooking - Vintage, Curtice Brothers Canning Company, Vintage