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Discussion Starter #1
Okay... I was going over my subscription of newsletters from Bryanna's site when I saw her recipe for Lemon Curd (one of my all time favorite things to eat - YUM).<br><br><br><br>
I was expecting to see the usual corn starch, arrowroot, or cashews as the means of thickening.<br><br><br><br>
However, that's NOT what she uses... she uses... PARSNIPS. Who wudda thunk!<br><br><br><br>
So... you guys ever come across a totally new use for a certain item/ingredient?
 

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^^Sure makes a difference in the end product though, doesn't it? <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>*AHIMSA*</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
^^Sure makes a difference in the end product though, doesn't it? <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"></div>
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I wouldn't know, I've never tried skipping it! <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"><br><br><br><br>
Courgette = zucchini<br><br>
(UK <--------> US)
 
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my mum has some british WW2 reciepe books- those guys were very inventive, (they needed to be!) and there is lots of odd stuff made from parnsips and turnips- including a pineapple (really parsnip) upside down cake, from what i remember, lol. its very cool. i remember she dug them out when we found out i had allergies- cos it has lots of interesting things you'd not think of doing in it, that avoid things they didn't have much of, like sugar, dairy and butter, etc... things like potato bread, etc, and she uses them a lot for school (she's a teacher).
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>hoodedclawjen</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
my mum has some british WW2 reciepe books- those guys were very inventive, (they needed to be!) and there is lots of odd stuff made from parnsips and turnips- including a pineapple (really parsnip) upside down cake, from what i remember, lol. its very cool. i remember she dug them out when we found out i had allergies- cos it has lots of interesting things you'd not think of doing in it, that avoid things they didn't have much of, like sugar, dairy and butter, etc... things like potato bread, etc, and she uses them a lot for school (she's a teacher).</div>
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Is there some way to buy these old WW2 books? I think it would be so cool to have one.. Has anyone come accross any??<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 
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you could look in your local library, in second hand book stores, thrift stores, antique stores, or look for them republished on amazon (i just checked and there are some there) or in similar places.<br><br><br><br>
i know there are some in/from the uk that are republished, like one called 'we'll eat again' by marguerite patten, which is very popular (and is on amazon in both the uk and the states) that was re-released in 2004.<br><br><br><br>
they are very unlikely to be vegetarian, although lots of stuff seems to be very adaptable cos there wasn't much meat and dairy about (unless you lived in the country or had black market access) in the UK then.<br><br><br><br>
my mum also has some scottish womens institute cookery books from about 1890, and some really old housewives manuals and good housekeeping books, (i find them really good fun to have and use, but you have to translate measurements from quarts and gills and all kinds of old stuff, lol) so they are definately around if you look!
 

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<a href="http://cgi.ebay.com/WORLD-WAR-II-COOKBOOK-2-CRISCO-FRIGIDAIRE_W0QQitemZ260000669625QQihZ016QQcategoryZ378QQssPageNameZWDVWQQrdZ1QQcmdZViewItem" target="_blank">http://cgi.ebay.com/WORLD-WAR-II-COO...QQcmdZViewItem</a>
 

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I have a saurkraut-chocolate cake I used to make that's DEELISH! (Oh, wait, it's not vegan, but I'm sure I could vegan-ize it).<br><br><br><br>
I saw that parsnip recipe by Bryanna and have been SO curious!
 

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Ooh, Victory Cakes are sugar-saving! <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:">
 

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Discussion Starter #13
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tempeh-Tantrums</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I have a saurkraut-chocolate cake I used to make that's DEELISH! (Oh, wait, it's not vegan, but I'm sure I could vegan-ize it).</div>
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Wow! I'm totally enamored by such an unusual ingredient for a choc cake! I got to have this. Post! Post! I can veganize furshur.<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">I saw that parsnip recipe by Bryanna and have been SO curious!</div>
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I'm going to make it this weekend for my 4th gathering with my omni neighbors. I'm going to use this on a dessert pizza with vegan butter cookie crust, lemon curd "sauce" and sliced fresh fruit for the toppings. Mmmmmmmmmmmmm!!! I used to make the omin version years ago and I veganized it successfully using a different lemon curd recipe. I'll LYK how this parsnips lemon curd version works out.<br><br><br><br>
And on the topic of old cookbooks having great ideas for subs, now I'm on a mission to find more unusual replacements. So, I'm watching some stuff on ebay and am gonig to visit a couple of used bookstores to see what I can dig up. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I once heard about a cake recipe that called for tomato soup. <img alt="" class="inlineimg" src="/images/smilies/wideeyed.gif" style="border:0px solid;" title=":boobies:">
 

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Courgette: Zucchini, for us Yanks.<br><br><br><br>
I'm gonna go look around for a Victory Cake recipe. Maybe Ill make one for 4th of July.
 

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Found one:<br><br><br><br>
From World War II<br><br>
Sunbeam Victory Cake (No Sugar)<br><br>
(Source: Good Housekeeping, May 1942)<br><br>
*Note: this recipe assumes cook is using Sunbeam Automatic Mixmaster.<br><br><br><br>
Cake:<br><br>
- ½ c. shortening<br><br>
- 2 tsp grated orange rind<br><br>
- 1 c. white corn syrup<br><br>
- 2 ¼ c. sifted cake flour<br><br>
- 2 ¾ tsp. baking powder<br><br>
- ¼ tsp. salt<br><br>
- 2 eggs unbeaten<br><br>
- ½ c. milk<br><br>
- 1 ½ tsp. vanilla extract<br><br>
Cream shortening and rind No. 8 speed 1 minute. Add ¼ sifted dry ingredients gradually on No. 8. add eggs one at a time beating 1 min. after each. Scrape. Use No. 1 speed and add remaining flour mixture in thirds alternately with milk and vanilla. Scrape. Bake in 2 greased 8" layer pans in moderate oven of 350 degrees Fahrenheit for 30 min.<br><br><br><br>
Icing:<br><br>
- 1/8 tsp. salt<br><br>
- 1 egg white<br><br>
- ½ c. light corn syrup<br><br>
- ¼ tsp. lemon flavoring<br><br>
- ¼ tsp. almond flavoring<br><br>
Add salt to egg white and beat until stiff on No. 8 speed. Add corn syrup gradually, same speed. Add flavorings. Whip on No. 8 until icing holds a peak.<br><br><br><br><br><br>
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Here's a cake from WWI, it's VEGAN!:<br><br><br><br><br><br>
From World War I<br><br>
Eggless, Milkless, Butterless Cake (Fruit Cake)<br><br>
(Source: Best War Time Recipes, Royal Baking Powder Co., 1917)<br><br>
- 1 cup brown sugar<br><br>
- 1 ¼ cups water<br><br>
- 1 cup seeded raisins<br><br>
- 2 ounces citron, cut fine<br><br>
- 1/3 cup shortening<br><br>
- ½ teaspoon salt<br><br>
- 1 teaspoon nutmeg<br><br>
- 1 teaspoon cinnamon<br><br>
- 1 cup corn flour<br><br>
- 1 cup rye flour<br><br>
- 5 teaspoons Royal Baking Powder<br><br>
Boil sugar, water, fruit, shortening, salt and spices together in a saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven about 45 minutes.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tesseract</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Well, vinegar in cakes kind of threw me for a loop at first.</div>
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Vinegar in cakes? What? I clean w/ it.
 

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Discussion Starter #19
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nkace</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Vinegar in cakes? What? I clean w/ it.</div>
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My favorite cake recipe uses vinegar. And the cake comes out so moist & yummy! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
I've been using this recipe since I was a girl... and b/c of this, I never gave it a second thought that vinegar was an odd ingredient, ykwim? LoL.<br><br><br><br>
Oh... and it wasn't till I grew up that I found out that one could use vinegar to clean stuff. And conversely, I thought THAT was unusual. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter #20
oh wait... I never grew up so that last statement is incorrect. <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 
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