Food and Foodstuffs, DIY with old industrial recipes

Lemon sorbet

- Industrial recipe (1930's)
15 to 25 g of agar-agar are dissolved in 1.3 l of water and mixed with 3.9 kg of preserved lemon juice and 7.5 kg of sugar. After this, it is allowed to boil for a while, and finally it is allowed to cool.

The cooled syrup is mixed with 100 g of lemon essence and colored with a plant dye. Make up to 10 l with germinated water.

Raspberry sorbet

- Industrial recipe (1930's)
In the above recipe, the lemon juice is replaced by 3.1 kg of raspberry juice and the essence by raspberry paste. In addition, 200 g of 1:1 citric acid solution are added again.

For cherry and orange sorbet, take the corresponding juices and essences.

Pineapple sorbet

- Industrial recipe (1930's)
To prepare 10 l of sorbet, 15-25 g of agar-agar powder are dissolved in 3.25 l of water with heating.

7.5 kg of sugar are added to the solution and heated to boiling with good stirring. Now add 1.95 kg of preserved pineapple juice and let it boil for a while.

The resulting syrup is allowed to cool gently and then mixed with 100 g pineapple essence from fruits and 200 g citric acid solution 1:1. Finally, germinated water is added to 10 l.

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

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