Handwritten Recipes For Penmen Who Like To Cook

[httpmom]

Wouldn't it would be entertaining to post favorite recipes written using favorite pens and/or old handwritten recipes that came from friends and family? I am starting with a German Stuffed Turkey recipe given to me by a long ago exchange student's mother. If you are so inclined, please share your own and we can all join in two exciting obsessions!

 

As Jacques Pepin would say, "Happy cooking!"

 

written with my Edison Nouveau Premiere F nib

 

[GardenWeasel]

Wonderful!

[Zookie]

I'm rarely allowed to cook since my use of mineral spirits instead of lighter fluid on our charcoal grill. It got ugly.

I've since redeemed myself, and will add a recipe as soon as I can get it written up.

[httpmom]

A family favorite recipe for Orange Scones. I make this and Bangers every year as part of our Christmas Morning tradition. you can make them ahead and keep them in the frig, brushing on the egg white just before baking them.

Edited November 8, 2015 by httpmom

[inkstainedruth]

My problem is some of the recipes I make the best don't have set amounts -- the ingredieunts just kinda get eyeballed (I make potato salad and cocktail sauce that way, both of which I learned how to make from my mom; the potato salad is more or less the way *both* my grandmothers made it, except that I use new red potatoes so I don't have to peel them (just wash, dice, and throw in a pot of boiling water). Oh and I tend to make a lot more at any given time, because it's just as easy to make a lot as a little....

Ruth Morrisson aka inkstainedruth

[httpmom]

My problem is some of the recipes I make the best don't have set amounts -- the ingredieunts just kinda get eyeballed (I make potato salad and cocktail sauce that way, both of which I learned how to make from my mom; the potato salad is more or less the way *both* my grandmothers made it, except that I use new red potatoes so I don't have to peel them (just wash, dice, and throw in a pot of boiling water). Oh and I tend to make a lot more at any given time, because it's just as easy to make a lot as a little....

Ruth Morrisson aka inkstainedruth

That's not a problem...most good cooks eyeball everything, including me. A recipe is just a suggestion. I hardly ever follow one exactly and I substitute things all the time. Sometimes I print out several recipes for the same thing and make some sort of combination of the bunch.

 

I would really love to see the basic idea of your grandmother potato salad. It sounds wonderful! The old ones are so much fun. I am going to post my grans recipe for basic white bread next. It's written in her own hand and I cherish it.

[Randal6393]

Thanks for starting this thread, love the idea of sharing in it. Here's my recipe for chai tea, the common drink found where Indian/Pakistani culture is. I dearly love it and try to make it often. A few extra notes, (1) Black tea, labeled "mamri" and as fresh as possible is the best, (2) Use fresh cinnamon, freshly ground, if possible, (3) Slice your own ginger, again, as fresh as possible. And, adjust the amounts of spices to your own taste and the season. Enjoy,

 

<img src='https://www.fountainpennetwork.com/forum/uploads/imgs/fpn_1447009769__photo-editor-plus-1447007140797.jpg' alt='Photo-Editor-Plus-1447007140797.jpg' />

 

Edited November 8, 2015 by Randal6393

[httpmom]

Thanks for starting this thread, love the idea of sharing in it. Here's my recipe for chai tea, the common drink found where Indian/Pakistani culture is.

this is so cool! I love Chi tea and would never have known how to make it. Thanks!

[Randal6393]

 

Thanks for starting this thread, love the idea of sharing in it. Here's my recipe for chai tea, the common drink found where Indian/Pakistani culture is.

this is so cool! I love Chi tea and would never have known how to make it. Thanks!

Thought it would go well with the scones. Enjoy,

[El Gordo]

Thanks indeed for starting the thread, in fact I just started a small private project myself when I realised, while browsing though recipes, that some were written by people that are no longer amongst us. So al the sudden, these recipes are not only simple recipes but also memories to loved ones, family, neighbours that have passed away. Thought they would deserver more than sitting in a cookbook, popping up from time to time, getting stained and greasy. They will now be combined in a notebook, together with memories. One day, it will be a hardcopy printed single copy heirloom book with handwritten (and typewritten) recipes and family stories ...

 

Maybe I'll post one day here as well (need to translate), how about some regional specialities from all over the world?

[httpmom]

Thanks indeed for starting the thread, in fact I just started a small private project myself when I realised, while browsing though recipes, that some were written by people that are no longer amongst us. So al the sudden, these recipes are not only simple recipes but also memories to loved ones, family, neighbours that have passed away. Thought they would deserver more than sitting in a cookbook, popping up from time to time, getting stained and greasy. They will now be combined in a notebook, together with memories. One day, it will be a hardcopy printed single copy heirloom book with handwritten (and typewritten) recipes and family stories ...

 

Maybe I'll post one day here as well (need to translate), how about some regional specialities from all over the world?

Terrific idea to have International food here. I have many of those to share. And will try to make a post later today.

[httpmom]

It may not sound wonderful from reading...but this recipe will make a squash eater out of even the most adamant squash hater. Thought it would be appropriate with fall in the air (where we live) to have a nice winter vegetable dish. This fly's off the plate at our family gatherings.

 

I don't have a clue as to why my scanner put that funny looking rectangle in the right hand corner of the post. Sorry.

 

 

Edited November 11, 2015 by httpmom

[httpmom]

Thanks for starting this thread, love the idea of sharing in it. Here's my recipe for chai tea, the common drink found where Indian/Pakistani culture is. I dearly love it and try to make it often. A few extra notes, (1) Black tea, labeled "mamri" and as fresh as possible is the best, (2) Use fresh cinnamon, freshly ground, if possible, (3) Slice your own ginger, again, as fresh as possible. And, adjust the amounts of spices to your own taste and the season. Enjoy,

 

BTW, I think Cardamom is the most wonderful spice on the planet. Or at least the most wonderful that I have ever tried. The flavor is so unique! Aniseed is up there too.

[httpmom]

Here's a nice easy but wonderful way to broil fish steaks. It will get slightly charred and taste just like you're eating in Japan.

 

[Pterodactylus]

 

(Pilot Parallel Pen 1.5 mm ..... Diamine Blue Pearl)

[Randal6393]

@httpmom: Love cardamom, think it really adds some zing to a chai tea. The same spice recipe and process also works well in Madras coffee. With coffee, though, I just must add chicory (the good French kind, mail-ordered from the Orleans Coffee Exchange). For tea, and various other recipes, star anise is a great spice to use. This recipe is a basic chai, only covers the most common ingredients used to make chai into chai (as opposed to tea). Often add vanilla to the mix as well.

 

@Pterodactylus: Am so glad you tried the recipe. Never made it to India but have always loved this tea. Have tasted it (or something very similar) in San Diego, Tokyo, Washington, D. C., Charlotte, and various other ports-of-call around the world. Oh, yes! Can't leave out Oman and Dubai! Think your italic hand is very regular and even. And love your spacing. As I recall, you are using 5 mm graph paper? That would make your hand around 3 mm, or two pen widths, high. About right for a cursive italic. Looking good.

 

Enjoy,

[httpmom]

Here's a different approach to making Madelines, my daughter LOVEs anything with green tea in it!

 

Note the imperfection of hand writing a recipe....it's all slanted a bit off...oh well!

 

Edited November 22, 2015 by httpmom

[El Gordo]

Real life was too busy the last few days, but finally one of my favourites. Serves four it says, could serve only me if really needed ... elgian andives with ham and cheese, or gratin, or whatever you call it, tastes marvelous. From where the endives were invented.

[httpmom]

Real life was too busy the last few days, but finally one of my favourites. Serves four it says, could serve only me if really needed ... elgian andives with ham and cheese, or gratin, or whatever you call it, tastes marvelous. From where the endives were invented.

 

This is going to happen at my house ASAP. It looks wonderful! Thanks.

[Goudy]

Contrary to appearances, this isn't a newly discovered Dead Sea Scroll, but a couple of pages from my grandmother's handwritten recipe book, giving the recipe she always used for Christmas cake with marzipan (almond icing) & white icing. She was a Londoner all her life and this is very much a traditional British Christmas cake.

 

http://i.imgur.com/5xcCeCs.jpg

 

http://i.imgur.com/anyB5QI.jpg