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Some Vintage Jams, Sauces, and Pickles: 1930’s

It’s time for another vintage post! I guess I really should be posting this at the end of summer, when you all can use veggies from your gardens, but I’m just not that organized.  I definitely want to try these all in August with tomatoes from my garden… I’ve got another German ketchup recipe from 1912 which I’ll post later on that I’d like to compare with the Swedish one.  At any rate, I’m sure most of us need something to keep us warm and busy during the winter months! All of these are from vintage magazines for housewives which have everything from tons of patterns, house care tips, and weekly recipe plans (like my glove and umbrella care posts).  These both had specials on preserving food.  The first one is Swedish, the second is German.  Now I speak German, so those translations are my own, for the Swedish ones I cracked and used Google translate, and then turned it into real English.  Also, please keep in mind that my translations are as loose as a 2 penny hooker…for recipes, I’m only worried that the instructions are clear and correct, this isn’t literature 😛  I’ve included the originals if you want to do your own translating, or in case I’ve made a mistake.  And, as always, please let me know if you try any of these and if/how they turn out!

From Allers Mönster-Tidning, 1932

Tomato Puree

Cut 3 kg. well-ripened tomatoes in half, boil slowly for half an hour together with 12  shallots, 2 laurel leaves, 8 whole cloves and white pepper (without the addition of water). Pass the Puree  through a fine sieve, that tomato seeds cannot go through. Then put over the fire and boil, until the whole thing is syrupy. Pour immediately into well-cleaned bottles (blanched, dried and heated in the oven). The bottles should then be sealed.
Tomato Ketchup
2kg. tomatoes, the juice of an onion, 50 gr. salt, 125 gr. ginger, 1 cup. vinegar, 1 tsp. pepper or cayenne pepper. Add the tomatoes, which ought to be fully ripe, in a baking dish and bake it in the oven for 4-5 hours (on low heat), until the tomatoes are tender. Let them cool and peel off skin. Pass the meat through a fine sieve. Pour the paste along with the juice left in the baking dish and the spices into a pot, mix it all well and immediately bottle.
Pickled Cucumbers
Take good quality green cucumbers  of equal size, wash them, dry and put  into a pot, together with chopped onion, dill, fresh grape leaves,black currant leaves, laurel leaves, whole pepper and a few raisins. Then add enough of the following to cover the cucumbers:  3 / 4 gallons of water,  2 1 / 2 cups vinegar and 50gr. salt cooked well. Over the top of the pot put a round plate, and  tie this down with enough pressure to seal in the cucumbers. Leave set for four weeks in a dry and warm place. In the meantime, this will have formed a yeast layer, which must be removed. The cucumbers are then ready to serve.  Store in a cool, dry place.
Semi-sweet pickles
2 liters vinegar, five grains of pepper, 2 tablespoons of curry, two tablespoons of mustard, 250 grams of sugar (or more).
Clean the following vegetables: green beans, cucumbers, carrots, pickled onions and cauliflower. The latter is divided into small bouquets, and all are immersed in brine for 24hours. The strain in a collander.  The vinegar is boiled together with all the spices and the vegetables added when it reaches a simmer.They ought not be added in all at once but in small portions.  Also, they should only lie in the boiling vinegar for a moment, otherwise they become soft. When all the vegetables are cooked and distributed in glasses, pour in the vinegar. The glasses should be immediately sealed.
English pickles (no sugar)
1 liter boiling vinegar, 25 grams garlic, 25 gr. salt, 25 gr. coarsely ground ginger, 10 grams yellow mustard seed and 1 / 2 teaspoon cayenne pepper. Cauliflower green beans, celery, green apples, small cucumbers, carrots, artichokes, shallots, and green peppers should be cleaned cut into smaller pieces.  Add the spices to the boiling vinegar for a few minutes, then pour the boiling vinegar over the vegetables.  And wait ten minutes. Then drain and save the vinegar, heat it to boiling again and pour it over the vegetables again. Repeat. The vegetables are then arranged in pickle jars with an extra red pepper (capsicum) shell extra in each glass. Pour the vinegar over the vegetables and then seal with parchment paper, and follow the above instructions, paying attention to add a moderate portion of good French mustard, and the liquid should be thick, rather than runny so you can put it on your roast been sandwiches.
Tomato Chutney
1 kg. green tomatoes, 1 / 2 kg. sultanas, 1 / 2 kg. sugar, 1 kg. unripe apples, 2 / 3 l. vinegar, 1 / 2 kg. shallots, 200 grams. ginger, 1 / 2 teaspoon allspice, 1 / 2 tsp.cayenne pepper, 1 / 2 tsp. salt, 1 / 2 teaspoon whole peppercorns. Mix the apples, tomatoes, onions and chopped raisins with the spices. The peppercorns should be tied in a thin,white scrap of fabric (eg. cheesecloth), and added to the pot. Add the vinegar, stir together and allow it to stand.  Then simmer 3-4 hours, until you have a thick mass. Remove the pepper grains, and pour into jars, which should then be covered with parchment paper.
Worcestershire Sauce
12 gr. garlic, 15 gr. cayenne pepper, 1 cup real soy sauce, 1 liter of vinegar. Crush garlic and cayenne pepper together in a mortar (or grind in a pepper mill). Add the vinegar a little at a time, while straining the mixture. Mix with the soy sauce and pour into small bottles.
Fine Tarragon Vinegar (French)
50 gr. tarragon leaves, 5 gr. basil leaves, 5 gr. dried orange peel, 2 1 / 2 gr. lavender flowers, 2 1 / 2 gr lemon peel, 1 gr. cinnamon, 2 1 / 2 gr. pepper, 6 cloves.
Chop everything coursely and add to  3 / 4 l vinegar in a liter bottle or keg. Cover the contents well, and seal with parchment paper, which you prick with a needle. Kee in a warm place (eg. the oven) for eight days. Leave to cool and filter through a filter cloth. Then filtered through paper. Afterwards, finally add 1 cup of concentrated vinegar. Pour in small bottles and cork.  [I’m not sure exactly what kind of paper they mean, but I’m sure it’s fine just to use a fine cloth a few times?]
From Deutsche Frauen-Zeitung, September 1937
Pumpkin Jam
Boil 2 1 / 2 kg of pumpkin until soft, then add 1 kg. sugar and boil until thick. If desired, you can season it with the juice and grated rind of a lemon. Let the  pumpkin jam cool slightly and mix it with the same amount of any ready made jam, pour into jars and seal. Using thick jams [to mix with the pumpin jam] is inappropriate. If you have jam or jellies that have become too thin, this will give them more body, and is double advantageous.  [ed.  I’m not sure what kind of jam you’re supposed to mix with this.  I’m assuming the liquidy stuff from the bottom of your other jams, and I’m assuming it’s for the pectin?]
Tomato Jam
we make exactly so: We boil ripe or unripe tomatoes with a little water until soft, grate them through a sieve, add 2 kg. sugar, and, if you like, the juice and zest of 2 or 3 lemons, and boil until thick.
Blackberry Jam with Pumpkin
is a well-tested recipe.  In 1/4 liter of water, boil 1 kilo peeled and cut pumpkin and 1/2 kilo blackberries until soft.  Grate through a sieve and bring it back to a boil.  Add bit by bit one kilo of sugar while stirring constantly.  To tell when it’s done, drop a little onto a cold plate.  If it solidifies, it’s done.
Preißelbeer (similar to cranberries) Jam with Carrots or Beets
Sort and wash 5 kilos of Preißelbeeren and boil for 10 minutes with 1 1/2 kilos of sugar.  Strain out the berries and add 1/2 kilos of [grated]carrots to the juice.  Boil until soft.  Then take off the heat, add the berries and bring it again to a boil [the fill into jars and seal].  This and the previous recipe also make great jam with sloes or elderberries instead of Preißelbeeren or blackberries.  You can prepare sloes best by first boiling them and then rubbing them through a sieve.  This is less tiring than pitting them first.
Pumpkin-Apple Jam
Boil 3 kilos of pumpkin pieces and 1 kilo of sliced apples until soft, rub everything through a sieve, and boil with 1 kilo sugar until thickened.
Tomato-Apple Jam
is made from 2 1/2 kilos of apples, 1 kg. tomato and 1 kg sugar. In the same way, we make quince or plum jam.  You can also add a few tablespoons of rum, a few drops of lemon or bitter almond oil if you like.
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