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Danish Dumplings

----- Original Message ----- 
  From: Lujuana 
  Sent: Saturday, September 12, 2009 4:58 PM
  Subject: Old Fashioned Danish Dumplings

My Grandmother made some Old Fashioned Danish Dumplings that used an extensive 
(12 or more) amount of eggs.  They didn't fall apart like Bisquick dumplings, 
and she precooked them on the stove before dropping them into the chicken broth. 
I do believe they had nutmeg in them and I know they had some form of flour but 
that is all.   I don't know how she made them, but she used a recipe from Denmark. 
They were delicious. As I am 65 years old, the recipe is really an old one. 

Thanking you in advance for trying to locate this recipe, I would love to have a 
copy of this. 


Hello Lujuana,

There are lots of Danish dumplings recipe on the web, but most of them contain only 2 or 4 eggs and many do not have nutmeg. I did not find any that had 12 eggs. I did find one that had nutmeg and 6 eggs. See below.


Danish Dumplings 

Ingredients: 2 cups milk.
1/2 teaspoon nutmeg (approx)
1/4 cube butter,
Salt and Pepper to taste,
6 eggs
1 cup flour (approx) to make a stiff ball

Directions: Season milk with salt, pepper, nutmeg and butter. Bring to a boil in 
heavy skillet. Stir dry sifted flour rapidly into milk. Stir vigorously until the 
mixture forms a ball and leaves the sides and bottom of the pan. Remove from heat. 
Cool slightly. Add whole eggs, one at a time. Beat until absorbed and smooth. Drop 
by tablespoonful into hot boiling soup broth. Cover and cook until dumplings float 
to top. Serve at once. 


  ----- Original Message ----- 
  From: Laura 
  Sent: Monday, September 14, 2009 1:13 AM
  Subject: Pimentos

  Dear Uncle Phaedrus,
I am from Alabama and I love pimento cheese. I would love to make some to 
take to a party. The problem is that I live in South Korea and I can't find 
pimentos anywhere. Is there anyway you could inform me on how to make a suitable 
stand-in for pimentos? Pimento cheese is delicious and easy to make, but you 
can't very well leave out the pimentos!

Best regards, Laura

Hi Laura,

A pimiento is a red, heart-shaped, sweet pepper. They are dried to be ground into sweet paprika or canned for use in stuffing olives, etc.

"The Food Substitutions Bible" by David Joachim says:

"Substitute 2 tbsp chopped pimiento with:"
1) "2 to 3 tbsp chopped fresh red bell pepper"
2) "1 tbsp dried red bell pepper + 2 tbsp hot water"

Below is a recipe for homemade canned pimientos. These might be even better than the fresh or dried red bell peppers for making pimiento cheese, if you can get the pimientos. Phaed


Ripe pimentos pepper or ripe red bell peppers

Quarter; remove seeds.  Drop in boiling water until skins will slip.  Drop in cold water; 
remove skin.  Chop and pack in hot jars with 1/2 teaspoon salt per pint.  Do not add liquid, 
they will make their own.  Process 30 minutes in hot water bath.  Use the small jars you 
buy pimentos in or baby food jars can be used. 

Farmer's Soda Pop

----- Original Message ----- 
From: Evelyn 
Sent: Monday, September 14, 2009 6:47 PM
Subject: Old time drink

Yesterday I received the recipe for apple cake for which I had been searching for 
several years. You furnished it.

Perhaps you can help me with another recipe I've tried to find for years.  As a youngster, 
playing with my cousins "down on the farm", my aunt always treated us to a cold drink in 
the afternoon.  It was made of water, vinegar, soda and sugar, as far as I know.  It was 
colored, perhaps with a fruit juice, or maybe artificial coloring to make it look nice. 
There were no ice cubes in those days, only cold water from the well.  Do you have any 
idea as to the amount of these ingredients per glass of cold drink?  I will appreciate 
your reply.  Thank you for all your help. 

Hi Evelyn,

Maybe this is it.


Farmers  Pop

2 tbsp. sugar
1 tbsp. vinegar
1 1/2 tsp. vanilla extract
10 oz. cold water
1/2 tsp. baking soda

Combine sugar, vinegar, vanilla extract and water into a 12 ounce or larger glass. 
Hold glass over sink as you add the baking soda, stirring briskly, as it foams. 
Drink immediately as tastes best while it is fizzing. 
Thanks very much, Phaed, this sounds like it exactly.  You do a wonderful job in finding 
these "old time" recipes.  Again, many thanks! 

Salt Spoon

  ----- Original Message ----- 
  From: jerry  
  Sent: Tuesday, September 15, 2009 1:31 PM
  Subject: Old cookbook measurements

Hi. My name is Jerry and I want to thank you for having such a great site.
My grandmother left me several cookbooks from the turn of last century, and 
I have found several recipes that I would like to try. My problem is how much 
is 1/2 of a salt spoon? 1/2 of a dessert spoon? etc. Thank you for any help 
you can give me.

Hello Jerry,

This is what I found:

Old Cook Books measurements:

1 salt-spoon = 1/2 teaspoon = 1/16 Imperial ounce
1 teaspoon = 1/8 Imperial ounce
1 Tablespoon = 4 teaspoon = 1/2 Imperial ounce
1 dessert-spoon = 2 teaspoon = 1/2 Tablespoon
20 Tablespoon = 10 Imperial Ounce = 1 breakfast-cup

So, 1/2 of a salt spoon would be 1/4 teaspoon, and 1/2 of a dessert spoon would be 1 teaspoon. These are the old measures, not the new ones.


Simply Delicious Cards

----- Original Message ----- 
  From: Elizabeth 
  Sent: Thursday, September 17, 2009 12:55 AM
  Subject: recipe card set from the 80s.

  Dear Uncle Phaedrus,

I love your site and have found many things I thought were lost on it.  Last year 
you and I looked for Dashiell Hammet's "hamburger with lettuce" recipe described 
in the Dashiell Hammet tour book, but to no avail.  It was fun to hear that someone 
else was interested, though, in an intriguing recipe made by a famous person. 
Early 20th century food is often very strange, I find.

But on to my current problem:  In the 80s, when I was living with my parents in 
Minnesota, we received one of those "begin our subscription service"-type packets 
of recipe cards.  These were above-average, however, and were on nice heavy cardstock, 
with excellent recipes (no Campbell's soup-sauces or applesauce-in-the-brownies 
recipes that were rampant during that time) and very glossy, beautifully shot 
photographs of the finished dish, and also a photos of a few of the steps.  There 
was a rating system of how expensive and how difficult the recipe was, and even 
wine suggestions when appropriate.

They were bigger than a 5 x 8 card, and thus I cut them down to fit them in my 
custom-, made recipe box (which of course fits no bigger than a 5x8).  In doing so, 
I cut off any of the publication or organization information that would be on the 
bottom or the corners.  I never responded to the company who sent them, saying I 
wanted any more cards, and thus they never surfaced again.  I have searched for 
these sets in vain on EBay, and tried to do some googling, but I am at a loss.

I will give you the names of all the recipes I have of the cards I kept. 
Incidentally, every single recipe is a good one -- each one is a keeper I've 
made many times.  As you can imagine, I would love to find out the name of the 
publisher or company which put these recipes out, to obtain the rest of the 
recipe card sets.  I don't really even know how to search for recipe card sets. 

  Here are the names of the recipe cards.

  Stuffed Turkey
  Double Decadent Brownie Torte
  New England Clam Chowder
  Pasta Bolognese
  French Chocolate Cake
  Twice-Baked Potatoes
  Strawberry Pastries
  Juicy Rib Steaks
  Beef Provencale
  Peppercorn Chicken Breasts
  Apple Rolls

  Thanks for your help, past and possibly future!


Hello Elizabeth,

I believe that this is called "Simply Delicious Recipe Cards". To wit:

"Simply Delicious Recipe Cards" ~ Set of 12 (Paperback) by Simply Delicious"

"Product Description:"
Pasta & Rice Group 12 Card 1 (Lasagna) And Card 3 Pasta Bolognese, Beef Group 8 - Card 9 (Beef Provencale And Card 47 (Juicy Rib Steaks), Pies And Cakes Group 16 - Card 24, French Chocolate Cake And Card 37 Double Decadent Brownie Torte, Cold Desserts Group 15 Card 26 Strawberry Pastries, Card 19 Twice-Baked Potatoes, Poultry And Game Group 6, Card 29 Stuffed Turkey, Card 40 Peppercorn Chicken Breasts, Soups Group 3 Card 2 New England Clam Chowder And Baked Goods Group 17 Card 40 Apple Rolls.

There is one used set available on See:

Simply Delicious Recipe Cards



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