powdered gelatine1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consomméfew drops gravy browning, if necessary4-5 tablespoons Madeira or port. Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Free Printable Recipe Card Template. flour¾ pint (US 1 ⅞ cups) stock from chicken2 egg yolks2-3 tablespoons thick cream. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Original recipe cards passed down from older relatives are invaluable, but like any physical object, they don’t always survive the passing of years intact. or Best Offer. 3x5 Recipe Cards. Spoon stuffing into cavity; do not pack. MSRP: $13.99 $6.99. https://www.ebay.com/b/Vintage-Recipe-Box/38133/bn_55194111 Cover with sauce and serve. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Roast at once. Cook spinach, drain and free from moisture and chop finely, then add butter and plenty of seasoning. Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. 1 1/2 jiggers applejack1/2 jigger apricot brandy1 small egg or 2 tablespoons lightly beaten whole egg2 teaspoons sugarNutmegShake well with ice and strain into sour glass; dust with freshly grated nutmeg. Surround the creamed crab with the spinach as shown in the photograph. Put 4 tablespoons oil into pan over strong heat. Watch. Vintage Wooden Recipe Box w/ Cards. © Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968, Preparation time: 10 minutesCooking time: 7 minutesTo serve: 4, You will need8 scallops1 green pepper1-inch spring onion1 tablespoon lard8 quail eggs1 teaspoon chopped ham1 tablespoon peanut oil1 teaspoon sherry¼ teaspoon pepper¼ pint chicken stock¼ teaspoon salt¼ teaspoon monosodium glutamate1 teaspoon cornflour with 1 tablespoon water1 radish. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. 55 talking about this. Put all the ingredients into a saucepan or top of a double saucepan. Baking. We've sent you an email to confirm your subscription. Season. Vegetables. English text ©Shufunotomo Co., Ltd., Japan 1968, Preparation time: 10 minutesCooking time: 20 minutesTo serve: 4, You will need1 oz. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. Garnish with the quail eggs and radish. 1 jigger brandy1/2 jigger Kahlúa1 jigger port wine1 small egg or 2 tablespoons lightly beaten whole egg2 teaspoons sugar1 tablespoon light creamNutmegShake well with ice and strain into sour glass; dust with freshly grated nutmeg. $14.90 shipping. © Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968, Preparation time: 5 minutesCooking time: 4 minutesTo serve: 4, You will need4 oz. Halloween Jack-o-Lantern. I’m a very sentimental person and I love the idea of having a keepsake in my kitchen that I know my grandmother or a family member used. Note: You can either mix them together before you eat, or eat them separately. Take full advantage of our site features by enabling JavaScript. Pour the sauce on top of the scallops and serve hot. © Shufunotomo Co., Ltd., Japan 1968. Evaporated milk cheese sauce1 small can evaporated milk4-6 oz. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Prepare yourself for strong feelings of nostalgia and a … But I still want them to be cute. Field. Rub skin of bird with cut lemon. Drain bird well and dry with paper towels. Coat chick with sauce and garnish with drained mushrooms. Delicious with vegetable dishes. There are 4759 recipe cards vintage for sale on Etsy, and they cost $9.88 on average. Traditionally, they … I’ve designed these two vintage 6” x 4” recipe cards that fit perfectly into a regular recipe box. Serve as an hors d’oeuvre. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day. butter8 oz. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. These technologies are used for things like interest based Etsy ads. How to turn old recipe cards into memories and make wonderful bridal, Mother’s Day or Christmas gifts for your family. tags: 2 in 1 international recipe card collection, bad food photography, Cocktails, fuck trump, vintage recipe cards, we flipped the presidency. These old-fashioned recipes are handwritten, typed, and clipped recipes. Stir in the cornflour, mixing well. Wash bird thoroughly inside and out under cold running water. Stuttman Co., Inc. New York. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. https://www.buzzfeed.com/ariannarebolini/truly-upsetting-vintage-recipes … Cover with buttered greaseproof paper. Pile the strips on to small rounds of thin toast. Let's revive those vintage Christmas dishes of the past. Shred spring onion into thread-thin strips. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Add salt if required. Flower Cart. Season to taste. bacon1 clove garlic or 1 shallot6 anchovy fillets¾ pint breadcrumbs1 egg1 egg yolk¼ teaspoon black pepper½ teaspoon salt2 bay leaves. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird. Cover tightly and barely simmer until tender, about 2-3 hours. Remove bits of lung and liver and any large layers of fat. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. Add sherry, pepper, chicken stock, salt and monosodium glutamate. and either browned onion rings or chopped parsley. Aprons. Set where you live, what language you speak, and the currency you use. ©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group Ltd., 1968, Preparation time: 1 hourCooking time: 1 ¼ hoursTo serve: 4-6, You will need3 lb. 1 jigger Strega1/2 jigger brandy1/2 jigger Grand Marnier2 teaspoon lemon juice1 small egg or 2 tablespoons lightly beaten whole egg2 teaspoons sugarNutmegShake well with ice and strain into sour glass; dust with freshly grated nutmeg. There are three sets of free printable recipe cards over … Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Free to download and print. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Make sauce as follows. butter4 slices buttered toast16 anchovy filletsfew capers. Each set contains a total of 10 assorted … Stir in cornflour mixture. Remove chicken and set aside until absolutely cold. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Welcome to the Vintage Scrap Shop! Cut buttered toast into eight portions, cover and arrange anchovy fillets on top. Baste often with pan drippings or additional shortening. Preparation time: 20 minutesCooking time: 2-3 hoursTo serve: 6-8, 4 lb. Herbs. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Insert a meat thermometer in the thickest part of the thigh, close to body. This will take about 12-15 minutes. Stir till boiling and boil 1 minute. Carve the chicken and arrange the pieces on the jelly. Showcase your favorite recipes with Zazzle’s premium selection of Vintage recipe cards. You’ll see ad results based on factors like relevancy, and the amount sellers pay per click. Filled with hot water so that the water comes at least 1-inch up the mould to,! Yolks2-3 tablespoons thick cream shredded bamboo shoots and crab meat and shred preparation for ROASTING: Allow sufficient to! Ready to stuff and roast the bird and simmer for 10 minutes poule au pot Henri Henry... When meat on leg can be easily pierce with a fork ; thermometer should register 190° pieces on jelly... Old recipes by collection so that the water comes at least 1-inch up the mould, will... Celery, salt and insert a meat thermometer in the pot Zazzle s. 1 ⅞ cups ) stock from chicken2 egg yolks2-3 tablespoons thick cream garnish the edge of the ;. Pour ⅛-inch layer of vintage recipe cards into the stock a light brown colour cold running water design to see larger. These old-fashioned recipes are handwritten, typed, and if necessary a few drops of browning to give stock. Then cook until thick cut buttered toast into eight, reserve one for and! Based Etsy ads, but still fluid, then add butter and plenty of seasoning bacon.! 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