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On 11 Aug 2006 at 10:24, Sara wrote:

> A friend makes a salad-like recipe that she calls "gaspache"-She is
> not sure of the correct spelling.  The recipe consists of hardtack
> rubbed with garlic and then toasted in oven.  The hardtack is mixed
> with sliced cucumbers, blanched and chopped tomatoes, anchovies,
> mayonnaise, and sliced boiled eggs.  Do you know the correct name and
> origin of this recipe?
> Sara

Hello Sara, Putting together bits of information from different sources, this is what I found.

The only "gaspache" that I can find is a Spanish bread salad. It didn't necessarily use hardtack, just stale bread. This dish is the origin of the soup called "gazpatcho", which was originally a vegetable salad with bread in it.

There is an article about the evolution of gaspache bread salad into gazpacho the soup here:

Seattle Times

See below for a bread salad recipe that is similar to the original "gaspache."


See also:10/20/06

Grilled Bread Salad
Recipe from "The Minimalist Cooks at Home", by Mark Bittman

1 small baguette (about 8 ounces) or other crusty bread
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (good vinegar also works well)
2 tablespoons diced shallot, scallion, or red onion
1/4 teaspoon minced garlic, optional
1 1/2 pounds tomatoes, chopped
Salt and freshly ground black pepper
1/4 cup or more roughly chopped basil or parsley

Start a gas or charcoal grill or preheat the broiler; the rack should be 
4 to 6 inches from the heat source. Cut the bread lengthwise into quarters.
 Grill or broil the bread, watching carefully and turning as each side browns 
 and chars slightly; total time will be less than 10 minutes.
While the bread cools, mix together the next five ingredients in a large bowl. 
Mash the tomatoes with the back of a fork to release all of their juices. 
Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 
1-inch cubes (no larger) and toss it with the dressing.
Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a 
piece every now and then. The salad is at its peak when the bread is fairly 
soft but some edges remain crisp, but you can serve it before or after it 
reaches that state. When it's ready, stir in the herb and serve.

With Minimal Effort
Before grilling rub the bread, with a cut clove of garlic and/or brush it with 
some olive oil and a sprinkle of salt.
Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced 
anchovy fillets.
For a one-dish meal, grill or broil some shrimp or boneless chicken alongside 
the bread, then add the chunks to the salad. Or add some leftover or canned tuna 
(the Italian kind, packed in olive oil) to the mix.

Bread salad is a way of making good use of stale bread. The bread is softened,
usually with water, olive oil, lemon juice, or a combination, then tossed 
with tomatoes and a variety of seasonings. Like many old-fashioned preparations
created as a way to salvage food before it goes bad (count pickles and jam 
among these), bread salad has an appeal of its own.
This is especially true in the summer, when good tomatoes are plentiful and may 
lead to the rather unusual problem of waiting around for bread to become stale.
Or, of course, making it stale. I'd always solved this problem by drying bread 
in the oven until I realized that using the grill or broiler would not only dry 
the bread more quickly but, by charring the edges slightly, add another dimension 
of flavor to the salad. This procedure is really the same as making toast--
exposing the bread to direct heat (rather than the indirect heat of the oven) 
to brown it as well as dry it. There's another benefit to grilling the bread in
order to dry it out: The added flavor makes it possible to strip the salad to 
its bare minimum.
This is a substantial salad, but it's still a side dish unless you're in the 
mood for a very light meal. Because it's juicy, almost saucy, and pleasantly 
acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, 
and has a special affinity for dark fish such as tuna and swordfish.
The only tricks here involve timing. You must watch the bread carefully as you 
grill or broil it; a slight char is good, but it's a short step from there to 
burned bread. And the time you allow the bread to soften after tossing it with 
the seasonings varies some; keep tasting until the texture pleases you. 
If your tomatoes are on the dry side, you might add a little extra liquid,
in the form of more olive oil and lemon juice, or a light sprinkling of water.

Sausage Cake

On 8 Aug 2006 at 18:26, Donna wrote:

> Hi Phaedrus,
>First let me say I Have spent many enjoyable hours today reading on
>your site, Thank you! I wonder if you know of a recipe for cake that
>uses sausage (unseasoned). I lost my copy You use 1 box (1 lb) brown
>flour 2 to 3 cups ?
>1 lb sausage 
>1 cup cold coffee, baking soda ( 1 heaping Tsp or Tb ?) dissolved
>into the coffee
>,cinnamon, allspice and ground cloves(1 tsp of each) 
>a cup of raisins
>a cup of nuts
>and a sweet grape wine to soak it after baking I am pretty sure that
>all that goes in it I cant  remember how much flour  either 2  or 3
>cups.  it also took a long time to bake 45 minutes to a hour in a
>375 oven. My grandma's recipe called for ageing it in wine for a
>month. I found a similar recipe in a old book from the 1880's called
>Dr. Chase's Recipes it was called Accommodation (sp ?) cake and said
>you could put dried fruits, nuts or anything you wanted in it. So I
>know it's a really old recipe, Unfortunally I lost that book in a
>move yrs ago so can't ck it It made a heavy dark cake like fruit
>cake. I have never found anyone who has ever heard of it here in
>central  Indiana but my Grandmother was from southen Indiana and she
>made this every year As you can see I can remember almost everything
>and I can always give it a try guessing on flour and soda but I
>thought I'd give you a try anyway.  I know my Grandmother's sister
>had a different amount of flour on her recipe and I changed the
>amounts of spices a bit when I made it and instead of ageing it I
>poured the wine on it and then wrapped it in foil and put it in a
>200 degree oven and let the heat sorta steam thru it so I know it's
>a really forgiving recipe., I used to make it for anything I had to
>have a nice desert because  almost everyone liked it. It has a lot
>of memories attached and I'd like to pass it down to my family. I
>quit making it because my boys  wouldn't even try it (because of the
>meat in it) and now they are finally old enough to try it I can't 
>find the recipe. I sure hope you can help. Thank You so much Donna

Hi Donna,

Several Recipes below. The first one is closest to yours.


Granny's Sausage Cake

1 lb. pork sausage
1 box brown sugar
1 scant tsp. baking soda
1 cup lukewarm coffee
1 tsp. cinnamon
1/2 tsp. cloves
1 cup black walnuts
1/2 tsp. nutmeg
1/2 tsp. mace
1/2 tsp. allspice
1 tsp. salt
1 heaping tsp. baking powder
2 1/2 cup flour
1 cup seeded raisins

Do not use electric mixer. We didn't have one- you don't need one! Mix
sausage and sugar with large spoon or by hand. Dissolve soda in lukewarm
coffee and add to sausage and sugar mixture. Sift together the flour with
salt, spices and baking powder and add. Add nuts and raisins which have
been brought to a boil in a small amount of water. Bake at 350 degrees
for 45 to 50 minutes. Wrap in a cloth after sprinkling with cooking sherry.
Ice with caramel icing, placing English walnut halves on top. This takes
the place of fruit cake and keeps well. May be prepared several days
Sausage Cake
(Mrs. Robert Fenton - 2nd District, New York State Federation of Women's Clubs)

1 pound Pork Sausage Meat
1 1/2 cups firmly packed Brown Sugar
1 1/2 cups granulated Sugar
2 Eggs, lightly beaten
3 cups pre-sifted Flour
1 teaspoon Ginger
1 teaspoon Baking Powder
1 teaspoon Pumpkin-Pie Spice
1 teaspoon Baking Soda
1 cup cold strong Coffee
1 cup Raisins
1 cup chopped Walnuts

Preheat oven to 350 degrees. Grease and flour a 9 inch tube pan. In mixing 
bowl, combine meat and sugars and stir until mixture is well blended. 
Add eggs and mix well. Onto piece of waxed paper, sift flour, ginger, baking 
powder and pumpkin-pie spice. Stir baking soda into coffee. Add flour mixture 
and coffee alternately to meat mixture, beating well after each addition. 
Pour boiling water over the raisins and let stand 5 minutes; drain well and 
dry raisins in cloth. Fold raisins and walnuts into cake batter. Turn batter 
into prepared pan. 
Bake 1 1/2 hours, or until done. Keeps indefinitely in refrigerator.
Holiday Sausage Cake

3 cups packed brown sugar
1 pound lean bulk sausage (mild blend)
1 egg, beaten
3-1/4 cups all-purpose flour
2 teaspoons soda
3 teaspoons baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup strong coffee
2 teaspoons vanilla
1/2 cup raisins, dredged in flour
1 cup chopped pecans 

Combine brown sugar and sausage in a large mixing bowl. Add egg and mix well. 
Stir dry ingredients together and add to sausage mixture alternately with 
coffee. Stir in vanilla. Add flour-coated raisins and pecans; stir until 
thoroughly combined. Pour into a well-greased 10-inch tube pan (I use Baker's 
Joy pan coating). Bake at 350 degrees for 1 to 1-1/2 hours. 
Cool 20 minutes before removing from pan. Cool completely on wire rack. Serve 
with brandied whipped cream or a simple glaze if preferred. Makes 12 to 16 

Brandied whipped cream: 

1 cup whipping cream 
3 teaspoons sugar 
1 teaspoon vanilla 
1 tablespoon brandy 

In a small bowl, whip cream until peaks curl, add other ingredients, stirring 
well. Chill until time to serve. Simple glaze: Mix 2 tablespoons milk with 
1/2 to 3/4 cups powdered sugar (more if needed) until mixture is of a consistency 
to spread over top of cake. Vanilla (1 teaspoon) may be added if desired. 
Sausage Cake

1 lb sausage, cooked and drained
2 cups sugar
1 cup raisins
1 cup warm coffee
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
3/4 cups chopped walnuts
1 tsp baking soda
2 1/2 cups flour

Combine all dry ingredients well. Add coffee to make batter. Bake in loaf pan
in oven at 300 for 45 minutes.

Rag Pudding

On 16 Aug 2006 at 22:20, Anne wrote:

> Hello
> I know that the rag pudding (savoury not sweet) I want to know about
> consists of mincemeat and onions enclosed by suet pastry, and steamed
> in a rag for at least 2 hours. The problem I have is not knowing  the
> amounts of the ingredients and anything more precise than the
> information above. I have checked your archives and not found
> anything, can you help at all ? Thanks and regards        Anne.

Hello Anne,

See below. Found this on a message board.


Rag Pudding
Author : Jan

1 lb diced steak and kidney
1 medium white onion
1 packet suet ( Atora is best )
1 lb self raising flour
salt and pepper to season
1 cup of cold water
1 clean rag - Cotton - I usually use old cotton shirts cut up.
1 safety pin for fastening ( optional )
Description :: 
Steak and kidney suet pudding cooked in rags.

Put the flour and suet into a bowl and rub together until the consistency 
of breadcrumbs is made.

Mix with cold water to form a soft dough.

Roll out the dough on a floured surface. Roll into a large circle big enough 
to hold the steak and kidney.

Place Steak and kidney, diced onions and seasoning into the middle of the 
dough circle. Fold this mixture up into a dough parcel, place in the rag, tie 
up like a parcel or ball and secure with a string or a safety pin.

Alternatively, you can make then into individual sized puddings using smaller rags.

Place in a pan of cold water, bring to the boil then simmer on a low heat 
for approximately 2 hours. 

Vienna Almonds

On 17 Aug 2006 at 21:34, hildegardt wrote:

> Hallo Mr Phaedrus
> What a joy it was to find your website, I really enjoyed
> going through it and will surely visit it often.
> I am looking for a recipe for vienna almonds. The ones I
> have tried, just don't come out right. I would like to see
> if you can come up with something, I believe this is a very
> secret recipe.
> Thank you very much
> Hildegardt 

Hello Hildegardt,

I can only locate one recipe for them. See below.


Vienna Almonds
125 gr. Unblanched almonds
250 ml caster sugar
80 ml water
3 ml vanilla essence

Place sugar, water and vanilla into a pan.
Stir over medium heat until sugar is dissolved.
Bring to boil and boil gently until mixture just begins to turn brown at the edges.
Add almonds all at once and remove from the heat - stir with a wooden spoon until 
the mixture becomes hard and crumbly and the sugar has formed a coating around 
the almonds.
Remove almonds from the pan and return the pan to heat until excess sugar in the 
Pan has melted
Stir mixture over heat to break up any small lumps and quickly add the almonds to 
the redissolved sugar - stir twice and remove from the heat
Stir quickly until almonds are coated with sugar mixture and then spread out onto 
a lightly greased baking tray - allow to cool.  

Danish Recipes

Christian's Danish Recipes

Traditional Danish recipes



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