Olde World Cooking

[Kitchen Witch]

This thread is for all those really old recipes brought over by our ancestors many years ago.

[Kitchen Witch]

I feel very fortunate to have met all the wonderful old country cooks and bakers in this life time. I have mnay recipes to share from them and I hope that you enjoy them too!

KW

[Kitchen Witch]

Perogies - Ukranian recipe
This recipe was given to my grandmother many, many years ago. I have worked the measurements for this -

Make filling:
Combine 1 c. grated cheese (Cheddar) with 1 qt. (4 c.) hot mashed potatoes; set aside.

Make dough:
Beat 1 large egg; add 1 c. water and 2 T. cooking oil (veggie oil); add roughly 3 c. flour and 1 t. salt; knead into a soft dough; turn bowl over to cover dough on board and let set for 10 minutes.

Roll on floured board, cut with 2 ½ - 3-inch biscuit cutter; re-roll scraps and continue.

Place 1 T. filling in center of each; fold over; crimp edges to seal (water may be necessary).

Drop into boiling water (bring water to a boil, add salt, wait for the water to return to a full boil and then drop in perogi). Cook until done - 7 - 10 minutes depending on size; drain; toss with oil and saute in fry pan or cool and refrigerate and fry later. (Yes, these can be made ahead.)

[Kitchen Witch]

Treacle Tart
A dear family friend is from England and came here during WWII after he and his family were bombed out of 3 homes. This is one of their family favorites:

Place 6 T. "Golden Syrup" (light molasses) in a small saucepan with 2 oz. fresh white bread crumbs, grated rind from 1 lemon and 1 t. fresh squeezed lemon juice. Heat gently to melt; cool.

Roll short crust pastry and line 8-inch pie plate; pour in syrup mixture. With remaining pastry, roll and cut into strips for lattice topping.

Bake in hot oven - 400* F. - 25 to 30 minutes or until lightly browned.

You can use honey in place of the Golden Syrup or maple syrup or corn syrup.