Subj : Re: measurements
To : Ruth Haffly
From : Sean Dennis
Date : Sat Jul 16 2022 14:36:10
-=> Ruth Haffly wrote to JIM WELLER <=-
RH> One recipe my mom got from her to be MIL (passed away before my folks
RH> got married) called for 5 cents worth of hartshorn. Mom never made the
RH> recipe as she had no idea of what hartshorn is (was?) and how it
RH> translated into 1950's and '60's prices.
"Known as Hartshorn or Bakers Ammonia, predecessor to the more modern
leavening agents baking soda and baking powder. It is a key ingredient in a
holiday cookie recipe, Springerle. With a strong, pungent ammonia aroma, it
is used when crushed as a smelling salt."
From:
https://www.oldtownspices.com/product/bakers-ammonia-hartshorn
RH> It was probably the savory spices like sage, maybe a bit of pepper,
RH> thyme and probably a ha'penny was the cost. Probably something like a 2
RH> finger or 3 finger pinch, depending on the size of your fingers.
Makes sense to me.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Lickin Good Pork Chops
Categories: Meats
Yield: 6 Servings
6 Lean pork chops, 1-in thick
1/2 c Flour
1 tb Salt
1 1/2 ts Dry mustard
1/2 ts Garlic powder
2 tb Oil
1 c Chicken and rice soup
Dredge pork chops in mixture of flour, salt, dry mustard and garlic
powder. Brown in oil in large skillet. Place browned pork chops in
CrockPot. Add can of soup. Cover and cook on low 6 to 8 hours.
(High: 3 1/2 hours).
MMMMM
-- Sean
... A penny saved is a Congressional oversight.
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