Welcome to 366 Days with the Berlin Cook Book. Today marks the beginning of a year-long project for me. My goal — to prepare a recipe every day from The Berlin Cook Book a local community recipe book published in 1906. It was compiled by the Ladies of Berlin, Waterloo and Friends Elsewhere as a fundraiser. Why use it now? Well this year the community of Kitchener Ontario (formerly called Berlin) celebrates 100 years as a city. In 1912 the town of Berlin Ontario became the city of Berlin. The name was later changed to Kitchener.
My goal is to follow the recipes in the Berlin Cookbook in an attempt to capture a bit of the atmosphere of life in Berlin in 1912. Although I don’t have a 1912 era stove I do live in a house which existed at the time. I will attempt to stay true to the era by preparing food in season and without the use of my microwave.
Today is New Years Day and a holiday so let’s start off with a bang. For breakfast I made a recipe contributed by Mrs. James Wesley for Sour Milk Cakes (p. 131) which is in a section called Pancakes. The recipe requires sour milk. In 1906 this would be milk that was beginning to go sour but today milk is pasteurized and doesn’t sour the same way. I added some vinegar to my milk to simulate sour milk. The batter is thick and makes a thick pancake. It was very good with maple syrup!
Supper included two more dishes created with recipes from the cook book. I chose to make German Mashed Potatoes from a recipe submitted by “A Lover of Good Mashed Potatoes” p. 65 in the Vegetable section of the cookbook. This is a very typical method of making mashed potatoes.
The other recipe uses two ingredients often forgotten – beets and celery. Beet Salad was surprisingly good. It includes a boiled dressing. I’ve made this style of dressing in historic sites but never think to make it at home. It is a good choice when the stove is already hot. The Salad section of the cookbook includes two recipes for beet salads. This one was submitted by Mrs. Ed. Heller p. 101. The challenge with the salad was to determine what a “bunch of celery” would look like in 1906. I opted to use three stalks but I think it could use more if you like celery. I used Keens powdered mustard. This recipe would make a good base for any creative cook today. It was so good I had seconds!
Update: June 2013 — The Beet Salad recipe continues to be a favourite. I have made it several times for guests and it is always a hit. Here’s to time travelling recipes!
SOUR MILK CAKES
2 1/2 cups flour, 2 cupsful sour milk, 1/2 teaspoonful salt, 1 egg, 1 1/4 teaspoonsful soda. Mix and sift flour, salt and soda, add sour milk and egg well beaten. Bake on a hot griddle iron. Serve with butter and maple syrup.
GERMAN MASHED POTATOES
Boil desired quantity of potatoes until well done, then drain well, mash thoroughly, season with salt, add sufficient hot (not cold) milk and a generous piece of butter, beat all together until of a creamy appearance, keep warm, best to serve at once.
Boil 2 beets till tender, then chop fine, chop fine one bunch celery, make a dressing of 2 eggs beaten, 4 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon mustard, boil till thick then mix with the beets and celery.