Crushed Banana Cake

This recipe is from one of the best cookbooks I have, it's from my personal collection and the lady that lovingly wrote down every single recipe is from my neck of the woods to make this cookbook extra special to me. I have no idea how old it is but from the pics it's resonable to say it's VERY OLD:)
Ps I wrote the recipe EXACTLY as written in the book

Crushed Banana Cake
1/2 C butter
1 C banana pulp (lol)
1 3/4 C sifted flour
1 tsp baking powder
1 1/2 cups sugar
4 Tbsp sour milk
1 tsp baking soda
1 cup chopped walnuts
1/2 tsp salt
2 eggs
Cream the butter, add sugar , then cream again, add the well beaten eggs and the cup of ripe banana pulp that had been ruffed through a sieve. Disslove the soda in the sour milk and beat into the mixture, and lastily add the flour sifted with the salt, add the baking powder. Beat well then add the chopped walnuts and bake in a pan in a moderate oven 15-20 min.

Bananas on FoodistaBananas

Simple Pancakes

Sometimes I'm amazed at how some people still think they have to buy bisquick or pancake mix in order to make pancakes or waffles. When all the mixes are, is simple ingrediants we already have thrown together in a box along with a whole bunch stuff I cant pronounce. This recipe is from The Joy of Cooking by Irma S. Rombauer and her daughter Marion Rombauer Becker.


Makes about 14 4in. cakes(or 8 of "my family size")

1 1/2 Cups Flour
1 tsp salt
3 Tbsp sugar
1 3/4 baking powder

-Sift together and in a seperate bowl beat 2 eggs lightly, to this add

3 Tbsp melted butter
1-1 1/4 cups milk

-Combine wet ingrediants to dry ingrediants and brown batter on hot griddle.

Hungarian Chicken (My Favorite)

This Recipe is from The king of cookbooks, James Beard himself and one of my absolutely favorite cookbooks with which I actually cook from! The title is American Cookery and is a collection of the best recipes from the past all in one book with Beards opinions and tips for making the food in current times. This specific recipe is from The Neighborhood Cookbook from 1914 and sounds exotic but is simple enough for me to make it for my family pretty regularly with minimal preplanning. I hope you enjoy:)

Hungarian Chicken
6 Chicken legs and Thighs
1 cup of flour or more
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
4 Tbsp butter
4 Tbsp oil
1 1/2 cups onions
Additional butter and oil
1 cup broth, more if needed
1 Tbsp additional paprika
1 cup sour cream
1 Tbsp finely cut lemon rind

Put the chicken pieces in a bag with the flour and seasonings and shake well. Heat the butter and oil in a heavy skillet till quite hot, and brown the chicken pieces well on both sides. Transfer to a piece of foil or asorbent paper. Add the onions to the skillet and brown very well, using additional butter and oil if needed. Return the chicken pieces to the pan with the broth and the additional paprika and simmer, covered , till the chicken is just tender- about 20 minutes. If the broth is asorbed add more. Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat,stir into the pan juices. Heat for 1 minute. Pour over the chicken pieces. Serve over noodles.
Super Yummy!
Vintage Cookbooks are for everyone who has ever wanted to bake something special and turned to a modern cookbook and realized they never seem to have all the ingredients at the same time, there're for history lovers that want to feel connected to the past in a way that's missing in history books, there're for the people that love that musty old book smell and laugh at kindle's, they're for people that feel like we as a society have gone a little too far, a tad off course with life and want to get back to the simple and the real, and they're for the people that want to pay homage to all the grandma's and great aunts that did it best!

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