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Post by vaporvac on Nov 22, 2014 16:34:33 GMT -5
This recipe goes with the down East Baked Bean found here, and can be made at @ the same time in the same vessel: chamberscommune.proboards.com/thread/2431/east-baked-beans I can't find my original recipe at the moment, but this one from King Arthur is really similar, although I usually just make one can at a time. It depends on one's container. I'm going to try the pudding pot for Thanksgiving. Those with the elongated chambers steamer can just use that set-up for the initial bean cooking, but I would move the beans to a stoneware or iron vessel for the long slow baking. This is a plain recipe, but you could add some allspice, or a LITTLE pumpkin pie spice. I've seen some new-fangled recipes that include vanilla, but I've never used it. I have used fresh cranberries with great success and generally include some orange zest which is lovely. I substitute 1/3C soy flour and 2tbls each of wheat germ and flaxseed meal for some of the WWflour just because and it's great. Try to use stone-ground cornmeal and a rough-cut rye. It really makes a difference. My grammy used to beat the cornmeal with boiling water beforehand (much like my recipe for cornbread), but I don't have that recipe. A long steaming in the Twell should achieve the same thing. I cook mine while cooking the beans in the Twell, running the heat for about 20-30 minutes and leaving it in for 1/2 to 2+ hours. Longer cooking just makes it moister. www.kingarthurflour.com/recipes/traditional-boston-brown-bread-recipeThis is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours. 1 cup whole cornmeal 1 cup pumpernickel flour 1 cup King Arthur Traditional Whole Wheat Flour 1 teaspoon baking soda 1 teaspoon salt 1 cup raisins (optional but good) 2 cups buttermilk, nonfat yogurt or sour milk (1cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes) 3/4 cup dark, unsulphured molasses Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients. Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well. Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s). Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary. This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue. NOTE: JUST HALF the RECIPE for a smaller portion, but it does freeze and keep well. Serve plain, with butter or cream cheese. It's also wonderful toasted or sauteed in butter for breakfast. Regular Rye flour works and I've also used WholeWheat Pastry flour with good results. UPDATE: FINALLY found my recipe. It has 2tbs melted butter for the 1/2 recipe added in last. More recipes don't call for it so I'd consider it optional. Be sure to cook this with beans if you're already doing that.
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Post by Chuckie on Nov 23, 2014 15:53:50 GMT -5
Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. Won't rubber bands MELT when you're cooking this?! CHEERS! Chuckie
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Post by vaporvac on Nov 23, 2014 22:14:26 GMT -5
I think it's OK. Actually we always used string, but now that I have pudding molds I'm using them. Just be sure to grease the entire mold. Lwagne also said the molds are good for the choco Twell cake.
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Post by 58limited on Nov 26, 2014 14:51:05 GMT -5
Thanks for posting this, I'll have to try it. My mom was from Scituate, Mass. - just outside of Boston. Thanks to her I grew up eating clam chowder and Yorkshire Pudding even though I'm a Texan. I have her bean pot and baked bean recipe. I think she had a brown bread recipe but she often just bought the canned brown bread from the store since she worked AND had to deal with us three kids.
I need to look through her recipe box and see if it is there.
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Post by vaporvac on Nov 26, 2014 16:53:16 GMT -5
That would be wonderful if you found it. i remember your bean recipe which was pretty similar to mine. You ought to post a pic of your bean pot. I really need to get another one next time I'm up that way. The Twell is THE BOMB for baked beans. I could never justify the long cooking otherwise.
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Post by 58limited on Dec 26, 2014 19:12:58 GMT -5
Found her recipe bookmarked in her cookbook (1944 American Women's Cookbook by the Culinary Arts Institute, sponsored by Carnation Irradiated milk, and other sponsors). I'm going to make the brown bread and baked beans this Sunday: Boston Brown Bread 1 C corn meal 1 C rye flour 1 C graham flour 3/4 tsp baking soda 1 tsp salt 3/4 C molasses 2 C buttermilk or sour milk Optional: 1 C raisins Sift corn meal, rye flour, soda, and salt together and mix well with graham flour. Add combined molasses and butter milk (or sour milk) and mix well. Fill greased molds 2/3 full, cover closely, and steam 3 hours. Remove covers and dry tops in moderate oven (375*). Makes three loaves. I love this cookbook. It has all kinds of information that is not found in today's cookbooks: menu planning (including the husband's lunchbox); how to set a formal table; lots of definitions and descriptions of various cooking techniques, herbs, spices, and other ingredients; even tells the 1940s woman how to shop and gives a diagram of the best way to set up a kitchen for efficient food prep; what to do with left over egg whites (no more do you have to waste the egg whites of a dozen eggs when you make creme brule); it even has wild game recipes (opossum anyone?); I could go on. I can't ID the make of the stove seen in many of the photo plates (some in color! surprisingly, for the expense of color plates back then they wasted most of them on mundane pics, not for the really nice prime rib roasts or other fancy stuff)) but the stove is very 1930s Art Deco (it is probably a GE). Here is the Boston Baked Beans recipe: chamberscommune.proboards.com/thread/1842/boston-baked-beans
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Post by vaporvac on Dec 26, 2014 23:20:38 GMT -5
Well I'm glad I didn't steer anyone wrong; yours is just the same except a tiny bit less BS.I like the directions to dry in the oven. One could just take off the top and continue cooking in the Twell.
That's a crazy coincidence. I have both a newer and an older version of that cookbook. My older one mentions using coloured plates for the first time and the process they used. The later one has some of the same pics and the most hilarious comment on practically every picture. Post a pic of your finished product. I still want to see your bean pot!
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Post by 58limited on Dec 28, 2014 11:08:21 GMT -5
Vaporvac,
I'll take pics today. I posted pics of my bean pot in the Baked Beans thread but Time Warner decided to stop hosting personal homepages (but were happy to keep charging me the same price) and everything on the server is now gone. I have another web server host, just need to move things over and change the links.
Also, I can't really access my sever right now anyway: I just had the second computer crash in 6 months. I'm using an old and very slow Acer notebook at the moment. My 10 year old Dell desktop finally bit the dust last June and now my 6 year old laptop crashed. It is a Windows Vista problem - program became corrupted - and the only recourse is to reformat and re-install the program. I've heard this is a problem with Vista. I just bought a new laptop with Windows 8.1 which I will set up today, I hope.
Even though the Imperial is not ready, I plan to use the big pot and the insert that attaches to the lid to steam the brown bread on the stove top.
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Post by vaporvac on Dec 28, 2014 14:57:53 GMT -5
I really need to edit my above post! That Chambers pot with the insert is, of course, the perfect thing for the Brown bread. You could do the bread during the initial bean cook, which is what I've done and the Idle Hour suggests, either stove-top or in the Twell as I see to recall you use the oven for the beans. Actually, I'm now remembering you don't have working Chambers yet, correct? Forget what I just wrote and carry on. For future reference, the Twell keeps the water boiling for a LONG time. Computers are wacky sometimes. Windows 7 (Hate 8) on my BFs new laptop has compatibility issues with the older router...go figure. I dread the day my older Macs bite the dust.
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Post by karitx on Dec 28, 2014 23:14:03 GMT -5
Found her recipe bookmarked in her cookbook (1944 American Women's Cookbook by the Culinary Arts Institute, sponsored by Carnation Irradiated milk, and other sponsors). I'm foing to make the brown bread and baked beans this Sunday: Boston Brown Bread 1 C corn meal 1 C rye flour 1 C graham flour 3/4 tsp baking soda 1 tsp salt 3/4 C molasses 2 C buttermilk or sour milk Optional: 1 C raisins Sift corn meal, rye flour, soda, and salt together and mix well with graham flour. Add combined molasses and butter milk (or sour milk) and mix well. Fill greased molds 2/3 full, cover closely, and steam 3 hours. Remove covers and dry tops in moderate oven (375*). Makes three loaves. I love this cookbook. It has all kinds of information that is not found in today's cookbooks: menu planning (including the husband's lunchbox); how to set a formal table; lots of definitions and descriptions of various cooking techniques, herbs, spices, and other ingredients; even tells the 1940s woman how to shop and gives a diagram of the best way to set up a kitchen for efficient food prep; what to do with left over egg whites (no more do you have to waste the egg whites of a dozen eggs when you make creme brule); it even has wild game recipes (opossum anyone?); I could go on. I can't ID the make of the stove seen in many of the photo plates (some in color! surprisingly, for the expense of color plates back then they wasted most of them on mundane pics, not for the really nice prime rib roasts or other fancy stuff)) but the stove is very 1930s Art Deco (it is probably a GE). I have a 1943 version of this cookbook, but it has a rationing supplement at the end and the publishers changed the name slightly to the oh-so-catchy, The Victory Binding of the American Woman's Cook Book, War Time Edition. I guess neither Victory nor War Time was explicit enough!
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Post by vaporvac on Dec 29, 2014 0:33:29 GMT -5
That's funny Kari, but not surprising! They seemed desperate to have a catchy saying for each pic as well. Must have had a lot of ad agency wannabees working for them. Funny how we all seem to have various editions of the same (slightly obscure) cookbooks.
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Post by 58limited on Dec 29, 2014 13:40:26 GMT -5
My copy was professionally rebound by my aunt over 20 years ago, some pages have torn areas missing but it is a family heirloom and a very good cookbook. I ordered another complete copy off of ebay yesterday - there were apparently two or more publishers used by the CAI to publish these but I found the exact match to mom's cookbook published by Consolidated Book Publishing. The family copy will be put in the display cabinet and will only be used occasionally.
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Post by karitx on Dec 29, 2014 13:58:16 GMT -5
Do you have any recipes you specifically recommend from the book, 58limited? Mine isn't an heirloom (I bought it because I collect rationing information), but I have tried a couple recipes from it and they were good.
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Post by cinnabar on Dec 29, 2014 14:11:50 GMT -5
I have my mother-in-laws Good Housekeeping Cookbook from 1944 that has the same Boston Brown Bread as 58limited posted, with a little difference in the b.soda and salt amounts. The entire book has ration worthy recipes which I use often when I can't locate good comfort food recipes in newer books. I daresay I have used it more than the Joy of Cooking over the years.
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Post by karitx on Dec 29, 2014 20:11:58 GMT -5
I have my mother-in-laws Good Housekeeping Cookbook from 1944 that has the same Boston Brown Bread as 58limited posted, with a little difference in the b.soda and salt amounts. The entire book has ration worthy recipes which I use often when I can't locate good comfort food recipes in newer books. I daresay I have used it more than the Joy of Cooking over the years. I'm not sure if I'm embarrassed or proud to say that I also have this one! Hello, my name is Kari and I am a cookbook hoarder!
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Post by cinnabar on Dec 29, 2014 20:29:41 GMT -5
Karitx, I know how you feel, picked up a Fannie Farmer cookbook 1979 edition and got all excited, only to find out I already had the 1929 edition The Boston Cooking School, (My mom has her mothers 1912 edition.) I think I need a bigger bookshelf in the kitchen too!!! cinn
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Post by 58limited on Dec 29, 2014 22:45:38 GMT -5
Do you have any recipes you specifically recommend from the book, 58limited? Mine isn't an heirloom (I bought it because I collect rationing information), but I have tried a couple recipes from it and they were good. You're in East Texas, how about the Opossum recipe? Seriously, the Prime Rib roast with Yorkshire Pudding recipe is good (it is just labeled roast beef with Yorkshire pudding). Serve with mashed potatoes (Irish style with scallions simmered in milk* is great) and gravy. Use the drippings from the roast for the Yorkshire pudding and for the gravy. Mom always used a splash of Kitchen Bouquet in the gravy - comfort food at its best in my house. The mac & cheese recipes are good too. I myself have not used the cookbook as much as I should but mom used it a lot - I can't remember all of the recipes she used. I plan to explore the book more this year. This cookbook was originally my Grandmother's, then my Aunt Judy got it and had it rebound. When she passed away, my mom got it, and I got it when mom passed. Even though I have sisters, mom thought I was the better cook who would appreciate the book more. By 1944, America thought the war was won, we just needed more time to finish the job. The last chapter after the index does not have ration info, rather it tells one how to feed a family of 5 (2 adults and 3 kids) for $20.00 a week and includes sample menus. *Irish Mashed potatoes (Scallion Champ) Chop one bunch of scallions and simmer in 1 1/2 cup milk. Boil 6-8 Yukon Gold potatoes with skins until tender, remove skins. Mash the potatoes, add 1 stick butter and the scallion/milk mixture and blend. Season to taste with S&P. Serve with a pat of melted butter on top or with gravy.
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Post by Chuckie on Dec 29, 2014 23:45:41 GMT -5
Do you have any recipes you specifically recommend from the book, 58limited? Mine isn't an heirloom (I bought it because I collect rationing information), but I have tried a couple recipes from it and they were good. You're in East Texas, how about the Opossum recipe? ...I believe in YOUR part of the U.S. of A., it's called possum-on-the-half-shell: as in ARMADILLO!!! As an aside, I've never eaten possum, BUT I ate A LOT of squirrel stew growing up & fried rabbit--that latter was NOT my fave, but I once et so much squirrel stew as a child I got sick!! LOL, piggy-Chuckie!! CHEERS! Chuckie
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Post by karitx on Dec 30, 2014 9:44:56 GMT -5
Do you have any recipes you specifically recommend from the book, 58limited? Mine isn't an heirloom (I bought it because I collect rationing information), but I have tried a couple recipes from it and they were good. You're in East Texas, how about the Opossum recipe? haha! I've never had a problem with opossums (or armadillos, Chuckie!), but during tomato season I could probably be convinced to try squirrel or raccoon! I may make the scallion champ tonight - that sounds really tasty.
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Post by karitx on Dec 30, 2014 9:56:11 GMT -5
Karitx, I know how you feel, picked up a Fannie Farmer cookbook 1979 edition and got all excited, only to find out I already had the 1929 edition The Boston Cooking School, (My mom has her mothers 1912 edition.) I think I need a bigger bookshelf in the kitchen too!!! cinn Well, there is probably a big difference between the 1929 and 1979 editions. You are just trying to be thorough.
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Post by mach12 on Dec 31, 2014 15:00:23 GMT -5
What I like about the earlier editions of the Fannie Farmer and Boston School of Cooking cookbooks are the advertisements!
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Post by 58limited on Jan 1, 2015 21:52:11 GMT -5
You're in East Texas, how about the Opossum recipe? haha! I've never had a problem with opossums (or armadillos, Chuckie!), but during tomato season I could probably be convinced to try squirrel or raccoon! I may make the scallion champ tonight - that sounds really tasty. I've had squirrel, stew and BBQ, and it was tasty. I briefly had a pet armadillo when I was a kid, they tame down nicely (and so do snapping turtles) but I haven't touched one since I learned they can carry leprosy. I had to let it go, couldn't feed it properly where I lived in the city. How was the scallion champ?
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Post by karitx on Jan 2, 2015 11:59:56 GMT -5
haha! I've never had a problem with opossums (or armadillos, Chuckie!), but during tomato season I could probably be convinced to try squirrel or raccoon! I may make the scallion champ tonight - that sounds really tasty. I've had squirrel, stew and BBQ, and it was tasty. I briefly had a pet armadillo when I was a kid, they tame down nicely (and so do snapping turtles) but I haven't touched one since I learned they can carry leprosy. I had to let it go, couldn't feed it properly where I lived in the city. How was the scallion champ? The scallion champ was very good! We had it with a pot roast and it was really nice mixed with the gravy. I always keep a pot of green onions going in the herb garden, so I'll be making this again.
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Post by vaporvac on Dec 22, 2019 16:44:51 GMT -5
Just thought I'd update with a Gluten-free version. I kept everything the same, but used millet flour and teff in place of the rye and whole wheat. I still substituted in the soy flour and oat bran/flaxseed meal and added some orange peel and a sprinkle of ppspice I almost forgot my goal and put in wheat germ&bran! Oops. My friend's husband has Celiac disease so it had to be GF... no cheating. It was FABULOUS... I wasn't expecting that. I almost prefer it to the original. (Did I just say that?) I might add up to 1/2 cup more buttermilk or steam it longer to totally soften the corn. (I had to make a meal out of grits so it was still a bit coarse.) Oh, I used chopped prunes (or dried plums as the FC police now call them) and dates as I didn't have any raisin, and again I really liked it. I may switch to prunes all the time. Second UPDATE: I increase buttermilk by 1/2 cup with the GF version... much improved, although I still might substitute in a bit more molasses.
I love these old recipes and they're great just as they are, but this one was a bona fide winner. Let me know if you try it. I will experiment with oat flour next time, but only had bran at the time. I think oatmeal is easier to come by than Teff and millet flour. P.s. I got my Teff at my local Indian store and the millet came from a Chinese store. These places have a super assortment of whole grains and flours CHEAP. Check them out. Most of the Indian stuff comes from Canada so no worries there with melamine substitution.
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