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Food and Foodstuffs, DIY with old industrial recipes
Follow original historical industrial recipes. Recipes from bakeries, ice cream makers, pudding makers, sauce and marmelade industries and other branches of the food industry. DIY and enjoy it!
Mayonnaise
- Industrial recipe no. 1. (1930's)
Chicken eggs |
4 |
|
|
Egg yolks |
6 |
|
|
Liquid pectin |
70 |
|
g |
Yellow mustard powder |
7 |
|
g |
Sugar |
42 |
|
g |
Salt |
28 |
|
g |
Salad oil |
3 |
,8 |
l |
Mayonnaise flavor |
2 |
|
cm³ |
Capsicum tincture |
4 |
|
cm³ |
Lactic acid |
4 |
|
cm³ |
Vinegar |
180 |
|
cm³ |
Water |
180 |
|
cm³ |
- Industrial recipe no. 2. (1930's)
Salad oil |
70 |
,25 |
dl |
Egg yolk |
10 |
,00 |
dl |
Vinegar |
10 |
,00 |
dl |
Water |
3 |
,90 |
dl |
Salt |
1 |
,45 |
dl |
Sugar |
3 |
,50 |
dl |
Mustard powder |
0 |
,80 |
dl |
White pepper |
0 |
,10 |
dl |
- Industrial recipe no. 3. (1930's)
Egg yolk |
8 |
|
dl |
Vinegar |
8 |
|
dl |
Sugar |
1 |
¾ |
dl |
Salad oil |
96 |
|
dl |
Salt |
1 |
½ |
dl |
Mustard powder |
|
½ |
dl |
Water |
10 |
|
dl |
Vanilla powder
- Industrial recipe (1930's)
Ground vanilla pods |
25 |
|
dl |
Powdered sugar |
74 |
|
dl |
Bitter almond oil |
1 |
|
dl |
Vanilla sauce powder
- Industrial recipe (1930's)
Cornstarch |
100 |
|
dl |
Vanillin |
0 |
,5 |
dl |
Color (yellow) |
0 |
,05 |
dl |
Butter coloring
- Industrial recipe (1930's)
Cheese coloring in powder |
3 |
|
dl |
Cottonseed oil |
16 |
|
dl |
The mixture is heated to 100℃ and held at this temperature for some time. After this, it is allowed to stand for 24 hours and filtered through muslin.
- Industrial recipe (1930's)
Purified cheese coloring |
5 |
|
dl |
Turmeric root powder |
6 |
|
dl |
Real saffron |
1 |
|
dl |
Pure odorless lard |
16 |
|
dl |
Alcohol |
4 |
|
dl |
The cheese coloring and turmeric are intimately mixed with the fat; the mixture is allowed to stand for several days.
The saffron is extracted with the alcohol and the solution is filtered.
The colored fat is filtered off from the insoluble matter and the saffron solution is now added to the fat.
By gently heating the mixture, the alcohol is allowed to evaporate.
Baking powder (household)
- Industrial recipe no. 1. (begin 1900's)
Sodium bicarbonate |
28 dl |
Monocalcium phosphate |
35 dl |
Starch |
27 dl |
- Industrial recipe no. 2. (begin 1900's)
Sodium bicarbonate |
28 dl |
Acid calcium phosphate |
29 dl |
Sodium aluminum sulfate |
19 dl |
Starch |
24 |
- Industrial recipe no. 3. (begin 1900's)
Sodium bicarbonate |
28 dl |
Monocalcium phosphate |
22 dl |
Sodium aluminum phosphate |
21 dl |
Starch |
38 dl |
- Industrial recipe no. 4. (begin 1900's)
Sodium bicarbonate |
28 dl |
Sodium aluminum sulfate |
28 dl |
Starch |
44 dl |
Baking powder for the bakery
- Industrial recipe no. 1. (begin 1900's)
Sodium bicarbonate |
35 dl |
Sodium aluminum sulfate |
35 dl |
Starch |
30 dl |
- Industrial recipe no. 2. (begin 1900's)
Sodium bicarbonate |
28 dl |
Acid sodium pyrophosphate |
20 dl |
Monocalcium phosphate |
22 dl |
Starch |
30 dl |
- Industrial recipe no. 3. (begin 1900's)
Sodium bicarbonate |
27 dl |
Acid potassium tartrate |
45 dl |
tartaric acid |
6 dl |
Starch |
22 dl |
With all baking powders, the various ingredients must be mixed very carefully; the powders must be stored absolutely dry.
Ice cream cake
- Industrial recipe (1930's) |
Eggs |
1750 |
dl |
Sugar |
2250 |
dl |
Invert sugar |
375 |
dl |
Cocoa |
500 |
dl |
Milk |
1750 |
dl |
Flour |
2750 |
dl |
Salt |
50 |
dl |
Baking Soda |
25 |
dl |
Baking powder |
70 |
dl |
The cocoa is boiled with the milk and sugar and cooled; the soda is dissolved in this. The eggs are then beaten stiff with the sugar and salt. The baking powder is mixed with the flour, after which the whole is made into a dough. The cake is baked at 220℃.
Ice cream powder
- Industrial recipe (1930's) |
Whole milk powder |
51 |
|
dl |
Sugar |
52 |
|
dl |
Baking Soda |
2 |
|
dl |
Tartaric acid |
4 |
,4 |
dl |
Vanillin to taste |
1 pound of this powder makes 5 liters of ice cream.
Pectin fondant
- Industrial recipe (1930's) |
Water |
950 |
dl |
Citrus pectin |
34 |
dl |
Sodium Acetate |
4 |
dl |
Citric acid |
7 |
dl |
Glucose (43° Bé) |
900 |
dl |
Sugar |
900 |
dl |
Color and taste as desired |
The water is brought to a boil. The pectin is first mixed with one third of the sugar and the pectin-sugar mixture is mixed with the boiling water while stirring well. It is allowed to boil well for a moment.
The citric acid and sodium acetate are dissolved in a little hot water and then added to the hot sugar pectin solution. After this, the glucose is added and the whole is heated again to boiling. The rest of the sugar is now added first and the mixture is boiled until the boiling point has risen to 105° to 106°C. Finally, the color and the flavorings are added and the whole is poured into molds rubbed with starch. The mass can now be processed further.
Especially with fruit flavor, the amount of citric acid and sodium acetate can be slightly increased. To the above quantity one then takes 9 dl of sodium acetate and 14 dl of citric acid. By increasing the amount of pectin in the recipe to 42 dl, the mass becomes considerably harder. The amount of water must be increased to 1140 dl.
Candied figs
- Industrial recipe (1930's) |
Figs |
6 |
dl |
Sugar |
2 |
dl |
Water |
3 |
dl |
The figs are dipped into a boiling 5 to 10 percent soda solution and left in the hot solution until a white milky liquid is extracted; this takes about 15 minutes. The figs are now thoroughly washed with cold water at least twice. They are allowed to drain well and in the meantime the sugar is boiled with the water to a syrup and the foam is removed. The figs are cooked in the syrup until they are clear and soft.
Jelly
- Industrial recipe (1930's) |
Agar-agar or |
|
|
|
pectin |
0,752-1 |
|
dl |
Sodium alginate |
0,5-1 |
|
dl |
Sugar |
15-20 |
|
dl |
Water |
78-83 |
|
dl |
Citric acid |
0,03-0 |
,04 |
dl |
Guava jelly
- Industrial recipe (1936)The fruits are washed and cut into thin slices with a sharp knife. The fruits are now cooked in double the amount of water, which takes about 25 minutes. It is allowed to cool and the juice is filtered off completely.
The juice is now brought to a boil and boiled with enough sugar until the boiling point of the solution is 108℃.
Grapefruit jam
- Industrial recipe (1936)
Grapefruit peels |
1 |
kg |
Sugar |
¾ |
kg |
Water |
1 |
l |
Lemon slices |
4 |
|
They select the most beautiful fruits with a thick skin and wash them carefully. The peel is cut into pieces and is now boiled with the lemon and water for about 15 minutes. After this, the water is refreshed and boiled again. This operation is repeated as often as necessary to debitter the peel to the desired degree. After this, the water is removed, allowed to drain well and the fruit pieces are put in a syrup, which has been boiled beforehand from ¾ kg of sugar and 1 l of water for each kg of fruit. The pieces of skin are now boiled with the syrup until they become completely translucent.
Peach confiture
- Industrial recipe (1936)
Peaches (sliced |
|
kg |
sliced) |
10 |
kg |
Sugar |
7 |
kg |
Water |
3 |
l |
Peach kernels |
20 |
|
The sugar and water are boiled into a syrup. Then add the peach slices and the pips and cook until the fruits are translucent.
Orange marmelade
- Industrial recipe (1936)
Oranges |
3 |
kg |
Lemons |
6 |
|
Water |
1½ |
l |
Sugar |
3 |
kg |
The fruits are washed, peeled and pitted. One half orange peel is cut into very thin strips, the outer yellow layer is removed from the rest of the peels. The whole is now crushed and mixed with enough water to submerge everything. This mixture is left to stand overnight and boiled for 10 minutes the next morning. The mixture is now left to stand for another 12 hours, only then add the sugar and leave to stand again overnight. The next morning the marmalade is boiled quickly until the mass solidifies, about 106℃. The marmalade is then allowed to cool slightly, put into sterilized glasses and covered with some paraffin.
Gelatin powder
- Industrial recipe (1936)
Gelatin powder |
80 |
dl |
Powdered sugar |
450 |
dl |
Tartaric acid in powder |
10 |
dl |
Curry powder
- Industrial recipe no. 1. |
Coriander seed |
32 |
dl |
White pepper |
2 |
dl |
Cayenne pepper |
1 |
dl |
Turmeric |
3 |
dl |
Ginger |
2 |
dl |
Mace |
1 |
dl |
Cloves |
1 |
dl |
Fennel |
1 |
dl |
Celery seed |
1 |
dl |
Cardamom |
1 |
dl |
|
- Industrial recipe no. 2. |
Coriander seed |
5 |
dl |
Turmeric |
5 |
dl |
Cardamom |
40 |
dl |
Cayenne pepper |
10 |
dl |
Fenugreek seed |
4 |
dl |
|
*for both recipes: The ingredients are dried well and then extremely finely ground.
Spiced chocolate
- Industrial recipe no. 1. |
Cocoa |
2500 |
dl |
Sugar |
2500 |
dl |
Cinnamon powder |
36 |
dl |
Cloves |
19 |
dl |
Cardamom seed |
8 |
dl |
|
- Industrial recipe no. 2. |
Cocoa |
4000 |
dl |
Starch |
130 |
dl |
Clove powder |
70 |
dl |
Sugar |
4000 |
dl |
Cinnamon powder |
125 |
dl |
Cardamom seed powder |
33 |
dl |
Balsam of Peru |
6 |
dl |
Coffee chocolate
- Industrial recipe (1936)
Cocoa |
2000 |
dl |
Sugar |
2000 |
dl |
Ground coffee |
500 |
dl |
Chocolate pudding
Cornstarch |
23 |
dl |
Tapioca |
9 |
dl |
Cocoa powder |
18 |
dl |
Sugar |
50 |
dl |
Vanilla to taste. |
120 g of the intimately mixed powder are boiled with 1 l of milk.
Stuffing (mince-meat) of green tomatoes
Green tomatoes |
10 |
l |
Raisins |
1 |
kg |
Brown sugar |
1¼ |
kg |
Suet fat |
¼ |
kg |
Ground cinnamon |
2 |
theel. |
Nutmeg |
2 |
theel. |
Cloves |
2 |
theel. |
Salt |
2 |
theel. |
Vinegar |
½ |
theekopje |
The tomatoes are finely chopped, then drained. They are then filled with cold water, warmed up and allowed to drain again. Then add the finely chopped raisins and the other ingredients and cook for half an hour. The purée is filled into sterilized bottles and sterilized for 15 minutes.
Mincemeat van groene tomaten
Herbal vinegars
Recipe no. 1. |
Ginger |
30 |
dl |
Bell pepper |
5 |
dl |
Allspice |
5 |
dl |
Salt |
60 |
dl |
100 g of the mixture is infused with 1 l of vinegar, allowed to stand warm for 8 days and filtered.
Recipe no. 2. |
Estragon |
550 |
dl |
Basil |
200 |
dl |
Bay leaves |
200 |
dl |
Shallots |
100 |
dl |
The mixture with the 10-fold amount of vinegar is allowed to stand in a warm place for 10 days and filtered.
Recipe no. 3. |
Estragon |
25 |
dl |
Thyme |
25 |
dl |
Melissa |
20 |
dl |
Pepper spice |
20 |
dl |
Cut garlic |
25 |
dl |
Bay leaves |
5 |
dl |
Shallots |
5 |
dl |
Black pepper |
5 |
dl |
Cloves |
4 |
dl |
You take 6 to 8 g of the mixture per liter of vinegar, hang the herbs in a bag at the top of the bottle and leave to infuse for 2 to 3 weeks.