Old Recipes From Nantucket Island Cook Book

OLD RECIPES FROM: NANTUCKET ISLAND COOK BOOK

Old Recipes from: Nantucket Island Cook Book image

Unusual and old-time recipes, from the island of Nantucket. Scallops A LA King; Eel Trifle; Codfish Tongue Melzer; Convent Pie; Fluffy Bannock; Flannel Cakes; Mr. Lunchbox; Cheeseless Cheese Cake; Nantucket Cranberry Dumplings; Sea Moss Farina; Pineapple Mallobet. We found this cookbook and one other in our attic, among things...

Provided by Beth M.

Categories Eggs

Time 30m

Number Of Ingredients 10

Ingredients

SCALLOPS A LA KING
scallops,butter, flour,green pepper,fresh mushrooms and milk.
EEL TRIFLE
eels; fat pork, onions, water, sliced potatoes.
CODFISH TONGUE MELZERE
codfish tongues,pork, onion,potatoes and water.
CONVENT PIE
cooked spaghetti,milk, bread crumbs, butter, pimento, salt, onion juice, 3 eggs, grated cheese.
FLUFFY BANNOCK
white meal,sugar, salt,milk, 4 eggs.

Steps:

1. Let me know if you want to have the exact measurements for ingredientd and I will post them.

SCALLOPS A LA KING

SCALLOPS A LA KING image

Original by Frances C. Ratcliffe,NANTUCKET ISLAND COOK BOOK."Cook Book has been compiled for sale by The Old Peoples' Home Association of Nantucket, as a financial help,so that we may continue to carry on the high purpose set forth by the Founders of the Association, which was organized on February 4, 1919 and incorporated in...

Provided by Beth M.

Categories Other Main Dishes

Time 40m

Number Of Ingredients 7

Ingredients

2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/2 small green pepper
1 c fresh mushrooms
1 pt rich milk
1 pt scallops

Steps:

1. Prepare the scallops by pouring boiling water over them, draining and cut in small pieces if large, or left whole if small.
2. Melt butter in frying pan; add the finely chopped green pepper and the peeled and chopped mushrooms. Stir and cook three or four minutes; add the flour, half teaspoonful of salt, and cook until frothy.
3. Add one pint of rich milk and stir until the sauce thickens. Put in a double boiler and add the scallops and let stand for twenty minutes.
4. Serve on toast or between split hot biscuits.
5. Note: In the original recipe: there was no further mention of salt, and I know there was 1/2 teaspoonful unaccounted for above!

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