MedicDan Posted March 28, 2006 Share Posted March 28, 2006 I would like a good # of replies to this before I take the time to type some of them up. I have some old like 1920-1930's desert mainly, but a couple fish recipes, also. This is when things were more plain flavores, and because they are all in hand written form(these were left to me in a will), it would take me a little bit to write them up, but you want to know if I have it, I can look, and if I do I'll be happy to put it here. Link to comment Share on other sites More sharing options...
BLACKJACK Posted March 29, 2006 Share Posted March 29, 2006 A good fish recipe is always welcome. I know I'm always looking for something beyond frying, but I want my recipes simple and no more than 8 ingredients. Link to comment Share on other sites More sharing options...
BAIT956 Posted March 30, 2006 Share Posted March 30, 2006 Yeah Crasher, please send them out. I would love some old time recipes, especially the fish. Link to comment Share on other sites More sharing options...
MedicDan Posted March 30, 2006 Author Share Posted March 30, 2006 I have only made the second one before not the first one. First 2 are beer batter ones. Last one is Lemon Poach.R1.2 Eggs1 Tea. B. Powder1/2 Cup Stale Beer1 Tea. Oil1 Cup FlourDir:Then deep fry in "deep fat"(I would think fat).R2.3 Eggs1/2 Cup Flour1/2 Cup Cornstarch1/2 Tsp. Sugar1 Tsp. Seasoned Salt1/3 Cup BeerDir: Beat eggs until light and lemon colored. Blend in flour and cornstarch until smooth. Stir in ingredents.Rinse dish fillets under cold running water; drain, place on paper towels. Coat each fillet lightly with flour and then dip into the beer batter. Deep fry in 375 degree oil 5 to 7 minutes, or fry in about a quarter inch(1/4) of oil in large skillet, turning once, 5 to 7 minutes, or until golden brown and done.R3.Place about 1/4 inch water in a large skillet. Add 2 Tbsp. lemon juice, 2 Tbsp. butter, 1/4 Tsp. lemon pepper and a dash of salt. Bring to boil.Rinse fish sillets under cold running water; drain on paper towels. Place in boiling seasoned water. Return to a general boil. Reduce hear slightly. Cover and simmer 5 to 7 minutes or until flakey.Remove from pan with a slotted spatula. Garnish with toasted slivered almonds and dill springs.___ENDIf I find more fish ones I will put them on here, if you have any requests for deserts, or breads, I got them too, also. Link to comment Share on other sites More sharing options...
MedicDan Posted March 30, 2006 Author Share Posted March 30, 2006 Quote: Yeah Crasher, please send them out. I would love some old time recipes, especially the fish. Would kinda old stuff, besides the fish? Link to comment Share on other sites More sharing options...
Jim Uran Posted March 30, 2006 Share Posted March 30, 2006 Any kind of way of drying meat would be cool, I'm sure they were good at preserving foods. That's the kind of stuff that would be interesting. Link to comment Share on other sites More sharing options...
BAIT956 Posted April 1, 2006 Share Posted April 1, 2006 Thanks for the fish recipes Crasher. What other kinds of recipes besides the dessert, are you talking about? Link to comment Share on other sites More sharing options...
MedicDan Posted April 1, 2006 Author Share Posted April 1, 2006 Quote: Thanks for the fish recipes Crasher. What other kinds of recipes besides the dessert, are you talking about? Mainly desserts, but there are also breads, and some other things. If someone names something, I could look through my stuff and see if I have. Link to comment Share on other sites More sharing options...
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