Unfermented Bread Recipes

As usual, I’m still in love with this old 1918 cookbook I found at Haslem’s Book Store in St. Petersburg. That’s got to be one of the coolest bookstores in the country.

You can’t hardly find recipes like this in modern books. I admit that modern recipes and conveniences in the kitchen are wonderful. But something in me still is attracted to the old-fashioned, simple lifestyle.

So here are a couple of unfermented bread recipes. Basically,that means bread that doesn’t used yeast to make them rise. A very slow oven means around 200-250 degrees. I’m not exactly sure how bread was ‘steamed’ back then. I haven’t used that method. I know how to steam veggies and that’s about it.

Unfermented Fruit Bread

Soak 1 quart cracked wheat in 1 quart water overnight. In the morning add 1 cup chopped dates and 1 cup figs, cut fine, 1 cup nuts, chopped, 1 cup apples cut into cubes, 2 cups raisins, 1/2 cup olive oil, 2  cups honey, and a little salt. Kead thoroughly and shape into loaves. Steam two to three hours, then dry in the over about thirty minutes.

Unfermented Sweet Bread

Grind 1 pound raisins, mox with 1 quart warm water, 1/2 cup olive oil, a little salt, and enough ground wheat to make a very stiff batter. Mix thoroughly and let stand overnight. In the morning add 1/2 cup chopped nuts, 2 well beaten eggs and a littl flour. Knead a few minutes. Let Stand about one hour. Bake in a very slow oven two or three hours, or steam and then dry in the oven.

 

How To Make Croquettes

Here’s the general directions for making Croquettes from my 1918 cookbook. Apparently they were quite the popular meal. A hot oven is about 400-425 degrees.

General Directions

In mixing the ingredients given in the croquette recipes, have the mass firm enough to hold together, but not compact. The croquettes should be handled as little as possible in shaping. Large spoons may be used for this purpose. In order to provide a firm and well browned outer crust, the croquettes should be rolled first in sifted bred or cracker crumbs, then in beaten egg, then again in crumbs.

These crumbs shoud preferably be from whole grain bread, which may be toasted brown and hard in the oven before rolling or grinding.

Baking Better Than Frying

The usual method of preparing croquettes by dropping into boiling oil or frying in a small quanity of fat in a skillet or pan usually makes the food soggy, indigestible and unpalatable. Even when the frying is done most carefully so that a minimum of oil is soaked in the greasy crust, the complexity of the mixture renders the croquette unwholesome and difficult of digestion for most people. The best way to cook croquettes or foods that are comonly fried is to bake or roast them. They are just as palatable and far more wholesome.

Place the croquettes on a hot, buttered or oiled gridiron, baking pan or dish and bake in a very hot oven for about fifteen minutes until nicely browned. If they do not brown well on top, they may be turned.

Lentil Croquettes

Here’s a good protein entree from my 1918 cookbook. I like the reference to a ‘vegetable grinder’. In modern kitchens, we can just use a blender or food processor.

The recipe doesn’t really explain what the ‘right consistency’ is. So I’d say it’s thick enough to hold a ball shape but not too dry. You want these to be tender. Here’s the general directions for making croquettes.

Lentil Croquettes

Run cooked lentils through a vegetable grinder. Add 1 chopped Spanish onion, 1/2 grated nutmeg, 1/2 cup cream, salt 2 eggs and cracker crumbs to make the right consistency. Shape into croquettes and brown in the oven.

Cottage Cheese Pudding

I’m still in love with my old 1918 vegetarian cookbook. So I’ll be posting more recipes from it. They are so simple and tasty!

I think I’d probably adapt this one to 21st century low-fat dairy products, but occasionally, a bit of cream makes everything taste so yummy. A moderate oven temperature would be around 325 degrees. I guess they didn’t have thermostats for ovens back then.

Cottage Cheese Pudding

Rub 1 cup of fresh cottage cheese through a wire sieve, add 2 well beaten eggs and enough rich milk or cream to make a fairly thin batter. Sweeten to suit taste and flavor with vanilla. Pour into a buttered pudding form and bake in a moderate oven about twenty minutes. Serve with custard sauce.

Soft Custard Sauce

Heat 2 cups milk in a double boiler. When scalding, pour it, a little at a time, into the yolks of 3 eggs beaten with 3 tablespoons sugar. Put back into the double boiler and let thicken, then flavor with vanilla and set aside to cool.

Interesting Old Apple Recipies

Here’s a couple of old apple recipes I found in a vegetarian cookbook that was published in 1918. I think the language in it is really quaint and charming.

Apple Souffle

Peel and core apples, cook until tender, then rub through a colander. Add sugar and nutmeg to taste. Place in a porcelain kettle and cook until most of the water has evaporated, being careful to prevent burning. To 2 cups of this apple puree add the whites of 4 eggs, beaten very stiff and sweetened with 3 taplaspoons sugar. Mix lightly, fill a pudding dish, sprinkle with equal parts ground nuts and sugar. Bake in a slow oven about twenty minutes. Serve with whipped cream.

Apple Puff

Peel and grate aples to make 2 cups. Stir into the beaten whites of 4 eggs. Add sugar to taste and the juice of 1 lemon. Bake twenty minutes in a buttered pudding dish. Serve at once with a custard made as follows:

‘Heat 1 quart milk in a double boiler. Add 2 tablespoons cornstarch dissolved in a little cold milk. Let boil until cornstarch is cooked then remove from the fire. Add the yolks of 4 eggs and 1/2 cup sugar. Flavor with vanilla if desired. Beat until creamy.

 

Fruit and Vegetable Relishes

Tender raw vegetables make the most acceptable relishes. Besides those most commonly used, such as radishes, onion, celery and ripe olives, we can use raw turnips sliced, rutabagas, kohlrabi, carrots, artichokes or eggplant.

Rhubarb makes a delicious and very wholesome relish.Use the tender ribs of the leaves and the tender parts of the stalk. Cuth them into small pieces and sserve raw without any dressing.

Raw cauliflower makes a dainty and palatable relish. The flowerets can be separated adn served without dressing or they may be added to any salad in season.

Raw asparagus tips, or even the whole stalk when tender, is a pleasing addition to the list of availablerelishes. You can also add them to salads.

Raw sweet corn when it’s at its tender stage, is a delightful surprise if you’re trying it for the first time. Swerve it on the cot or cut and scraped.

Apple Relish

  • Peel and core 6 apples
  • Dice them
  • Add 1 minced bell pepper
  • 2 table-spoons of brown sugar
  • Juice of 1 lemon

Asparagus Relish

  • Same as the apple relish but substitute chopped asparagus for the apple.

Cabbage Relish

  • Finely chop 1 small head of cabbage
  • 2 apples
  • 2 bell peppers
  • 2 chives
  • Mix with lemon juice and a little sugar

Pear Relish

  • Peel, core and dice 6 pears
  • Add 1 minced bell pepper
  • A little minced chives
  • Juice of 1 lemin
  • A little sugar to taste

Corn and Apple Relish

  • Cut enough corn from cob to make 1 cup
  • Add 1 diced apple
  • 1 tablespoon each of minced onion and green pepper
  • Juice of 1/2 lemon
  • 2 tablespoons of brown sugar