Subj : measurements
To : Sean Dennis
From : Ruth Haffly
Date : Sun Jul 17 2022 16:13:47
Hi Sean,
-=> 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.
SD> "Known as Hartshorn or Bakers Ammonia, predecessor to the more modern
SD> leavening agents baking soda and baking powder. It is a key
SD> ingredient in a holiday cookie recipe, Springerle. With a strong,
SD> pungent ammonia aroma, it is used when crushed as a smelling salt."
SD> From:
https://www.oldtownspices.com/product/bakers-ammonia-hartshorn
OK, good to know that I don't need to be on the look out for it. Don't
know if Mom ever got the actual recipe or just saw it but she never made
anything with hartshorn to the best of my knowledge. I'm just as glad
there are modern subs; ammonia is one of the strong smells that I cannot
tolerate.
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.
SD> Makes sense to me.
I just finished a book on the wives of Henry VIII so my mind was in the
era where selling by the pinch would have been common. What might be a 2
finger pinch for a lot of folks, I'd have to make a 3 finger pinch.
SD> Title: Chicken Lickin Good Pork Chops
SD> Categories: Meats
SD> Yield: 6 Servings
A quick and easy one, but I think one better left until temps cool off a
bit. I don't want to use the oven too much until fall. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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