3 kitchen recipes in 1895

Cooking course 1895 - extracts

(Source : B. Gauchat, Colombier † 2004)

Text taken from a cooking and maintenance class for future farmers housewives, followed by Marie Amstutz (future wife of César-Alcide Gauchat) in 1895.

Other topics covered:

  • Bed maintenance
  • Jams
  • Jellies
  • Syrups
  • The fruits in a bain-marie
  • Vegetables in a bain-marie
  • Puddings
  • Berlin balls, mousses, eggs in snow
  • The desserts
  • Stuffed turkey
  • etc.
Stuffed turkey

Take a nice turkey that you have emptied and washed.

Chop 1 1/2 pounds of pork tenderloin, chestnuts (peel them). Chop together a piece of bread (breadcrumb), a handful of parsley, a piece of fat bacon, the turkey liver and the stomach, which you have boiled, add some truffle peels and chop it all very fine.
Mix it with the chopped fillet, add salt and pepper and a small onion chopped thinly.

Take your turkey, first fill the gizzard with your mixture and then put your truffles cut into thin slices, then finish with the chestnuts. Fill in the interior in the same way. Sew your turkey carefully so that it has a good shape. Tie it up. Cook in the oven for 3 to 3 1/2 hours.

Turkey Stuffing: Take a thinly chopped pork tenderloin and chestnuts, add 6 tablespoonfuls of Madeira and truffles. You can also stuff the chickens.

Cheese pie

Take 1/4 lb of good cheese that you grated, 1/2 lb fresh butter, 3 whole eggs, turn well together, boil a cup of cream that you add while turning, put all of it in your pan and turn as for a cream, until it is soft, let cool.

Make a crispy dough as for a cake, pour your preparation on it and cook 1 / 2h in a hot oven. You can put some caraway in it. Serve hot as starter !

English pudding

Chop 4 ounces of well-floured beef fat, 2 ounces of marrow from which all skin is removed, mix and hedge together, then place in a deep dish with 4 ounces of sugar, 4 ounces of flour, 4 whole eggs, quarter of a glass of rum, a pinch of salt, 4 ounces of raisins from which you have removed the pips, 2 ounces of apricot marmalade, 2 thin apples and 2 ounces of crushed macaroons.

Stir this mixture for 10 minutes. Butter the middle of a napkin, place your pudding in it, lift the four corners, string giving it a round shape and put in a pot containing water. Attach a weight to the towel so that it stays at the bottom. Cook 4 hours. Serve immediately after having dressed it with the knife.

The sauce aside for the pudding: Put in a saucepan 3 or 4 egg yolks, 2 spoonfuls of flour, 2 ounces of sugar, 2 ounces of fresh butter, 1 glass and a half of malaga or madeira. Turn this sauce on the fire, when it wants to boil, remove it to pass it in a sieve. Serve hot with the pudding.

NB: 1 French ounce = 30,594 grams


Cours d'économie domestique, by Cornélie Chavannes, director of the teacher training college of the Canton of Vaud (1840).