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----- Original Message -----
From: "stephanie"
To: "Phaedrus"
Sent: Saturday, September 11, 2010 2:00 PM
Subject: Re: the hershey chocolate tin recipe
> My family is putting together a cook book and my husbands aunt wanted
> to include her mothers chocolate cake which she used to make off of
> the hershey's cocoa can from the 50's Thanks so much for any
> help you can offer.
>
> Sincerely
>
> Stephanie
Hi Stephanie,
From the label copies that Hershey's graciously sent to me, there was only
one cake recipe on the labels from 1947 up until 1974, when another cake recipe
appeared. The 1950s cake was called "fudge cake", and it's below.
Phaed
Hershey's Fudge Cake
2 1/4 c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. sour milk
1/3 c. hot water
1/2 c. hershey's cocoa
(1)Sift flour once, then measure and mix with soda, baking powder and salt;
sift again. (2)Cream shortening; add sugar gradually, beating thoroughly
after each addition. (3)Add vanilla, then well beaten eggs;beat until
fluffy. (4)Beat in flour mixture alternately with sour milk. (5) Mix cocoa
and hot water to form a smooth paste;beat into batter. (6)Pour into 3 small
or 2 large layer cake pans. (7) Bake in moderate oven (350 degrees F.) 30-35
minutes. Cool, spread with any chocolate icing.
To make sour milk add 1 tablespoon vinegar to 8 ounce milk. Let sit 5
minutes.
----- Original Message -----
From: Rae
To: phaedrus@hungrybrowser.com
Sent: Monday, September 13, 2010 4:31 PM
Subject: requesting recipe for making sorghum wine
I am looking for a recipe for making wine from sorghum.
I have found a recipe for sorghum beer but I am looking for a wine recipe.
I find it hard to think that the Amish or Mennonites or early settlers didn't
make sorghum wine.
This is apparently a big thing in China and Taiwan, with Taiwan becoming the
biggest maker of sorghum wine. These are a few of the Asian names I found for
sorghum wine:
Fen jiu - this wine was dated back to Northern and Southern Dynasties (550 A.D.).
It is the original Chinese white wine made from sorghum. Alcohol content by volume: 63-65%.
Zhu Ye Qing jiu - this wine is Fen jiu brewed with a dozen or more of selected Chinese
herbal medicine. One of the ingredients is bamboo leaves which gives the wine a greenish
color and its name. Alcohol content by volume: 46%.
Mao Tai jiu - this wine has a production history of over 200 years. It is named after
its origin at Mao Tai town in Guizhou Province. It is make from wheat and sorghum with
a unique distilling process that involves seven iterations of the brewing cycle. This
wine is made famous to the western world when the Chinese government served this in state
banquets entertaining the US presidents. Alcohol content by volume: 54-55%.
Gao Liang jiu - Goa Liang is the Chinese name for sorghum. Besides sorghum, the brewing
process also use barley, wheat etc. The wine was originated from DaZhiGu since the Ming
Dynasty. Nowadays, Taiwan is a large producer of gao liang jiu. Alcohol content by volume: 61-63%.
Mei Gui Lu jiu (rose essence wine) - a variety of gao liang jiu with distill from a special
species of rose and crystal sugar. Alcohol content by volume: 54-55%.
Sure hope you can help me.
Sincerely,
Rae
Hello Rae,
Well, all of those Chinese sorghum beverages are distilled. They are not really wines,
but are liquors having an alcohol content of 40% to over 60%. They are more like vodka
than they are like wine. Wines are not distilled. The word for alcoholic beverages
distilled from sorghum is baijiu, and it is often mistakenly translated as "wine" or
"white wine," but it is actually a distilled liquor.
See: http://en.wikipedia.org/wiki/Baijiu
I could not find any sorghum wine recipes at all. Sorghum is actually a tropical plant
from Africa. It was brought to the U.S. in the 17th century, but was not widely cultivated
until the middle of the 19th century. It is grown in the Southern and Midwestern U.S. States,
but it was never cultivated to any extent in the Northeastern states where the Amish and
Mennonites first settled in the U.S. It was, and still is, grown in my home state of
Mississippi. It's used for feeding cattle and for making sorghum molasses.
You can, of course, make wine from any plant. Just about anything will ferment if it has
enough sugar and water and yeast and the proper temperature and ph. If the early settlers
had used sorghum for beverage making, they would likely have made beer with it, or, even
more likely, they would have used sorghum molasses to make a kind of rum. Sorghum juice
alone, like sugar cane juice alone, might not make a very flavorful wine. Herbs or grains
might be added to give it some flavor. Sorghum is itself a grain, so perhaps a mixture of
sorghum juice and sorghum grain would make a wine.
There are many sites on the Internet about making homemade wine. If you try it, let me know
how it turns out. See these sites:
Wine Maker Magazine
Wine Made from Home
Easy-Wine
Homebrew It
Brew Supplies
There are books available on distilling if that is the route that you wish to go.
Phaed
----- Original Message -----
From: Alaina
To: Phaedrus@HungryBrowser.com
Sent: Sunday, September 12, 2010 11:35 AM
Subject: Morrisons
Dear Phad, can you locate a recipe for Morrison Cafeterias Deviled Eggs?
Thank you, Alaina
Hello Alaina,
The deviled eggs recipe from the Morrison's recipe book is below.
Phaed
Deviled Eggs
Eggs (hard boiled) 2 dozen
Relish 1/4 lb
Mayonnaise 1/4 lb
Pimento 1 oz.
Mustard 1 oz.
Split eggs in half. Mash yolks. Add the other ingredients to the mashed yolks and mix.
Spoon back into the egg white halves.
----- Original Message -----
From: Alaina
To: Phaedrus@HungryBrowser.com
Sent: Sunday, September 12, 2010 11:36 AM
Subject: Morrisons
Dear Phaed, can you locate a recipe for Morrison Cafeteria's Baby Lima Beans?
Thank you, alaina
Hello Alaina,
The only lima beans recipe in the Morrison's recipe book that I have is for frozen
lima beans. See below. There is no recipe in it for "'baby' lima beans." Note that
these are cafeteria recipes and make large quantities.
Phaed
Frozen Lima Beans
Frozen Lima Beans 10 lbs.
Salt Pork 2 lbs
Water (2 qts) 4 lbs.
Cook salt pork in boiling water until done. Drop frozen beans into the boiling stock
and cook for approximately 15 minutes after the water begins boiling again.
Yield: 50 orders
Timm in Oregon sent these:
From: Timm
To: "Phaed, Mr."
Subject: Salsa Verde
Date: Wednesday, September 15, 2010 2:32 AM
There is another variation of Salsa Verde; Italian style. Examples given below.
Timm in Oregon
Salsa Verde Italiano
Ingredients:
1 cup fresh basil
1 cup fresh Italian parsley
1 cup fresh mint
2 cups extra virgin olive oil
1/2 cup red wine vinegar
4 anchovy fillets
1 tablespoon capers, rinsed
2 garlic cloves
1 teaspoon black pepper, freshly ground
Instructions:
Process all the ingredients in a blender or food a processor until smooth.
Refrigerate for at least 1 hour before using.
-------------------------
Italian Salsa Verde
Ingredients:
3 tablespoons extra virgin olive oil
1/2 cup shallot
4 anchovy, fillets
1 cup extra virgin olive oil
1/2 cup red wine vinegar
Kosher salt to taste
Black pepper, freshly ground to taste
2 red bell peppers, roasted, finely chopped
1 cup canned pimientos
1 medium size red onion, finely chopped, about 1 cup
2 stalks celery, finely chopped
1 cup Italian parsley, finely chopped
2 large hard boiled eggs, finely chopped, optional
Instructions:
Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, sauté shallots
and anchovies, stirring until shallots are softened, about 2 to 3 minutes; let cool
In bowl, combine 1 cup of olive oil, wine vinegar and salt and pepper to taste.
Add the cooled shallot anchovy mixture and remaining ingredients. Stir well,
adjust seasoning and set aside.
-----------------------------------
Italian Green Sauce
Salsa Verde
Ingredients:
1 cup Italian parsley leaves
2 tablespoons capers
1 garlic clove
1 teaspoon anchovy paste or 1 anchovy fillet
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1/2 tablespoons pine nuts
Instructions:
Mince together the parsley leaves, capers, and garlic using a sharp knife or mezzaluna.
Place the mixture into a bowl and whisk together with the anchovy paste, olive oil, and
red wine vinegar. Add the pine nuts and whisk again.
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