Attic Recipes — Vintage Recipes & Traditional Cooking
A thick, slow-simmered fruit butter made from grapes, plums, apples, and unripe tomatoes, sweetened lightly and scented with vanilla.
A flourless almond sponge cake with a hidden wafer layer and a row of baked peaches through the middle, finished with a dusting of sugar.
Blanched baby sweet peppers layered in jars with a vinegar, oil, garlic, parsley, and celery dressing, topped off with vinegar and refrigerated.
Flourless chocolate almond cookies, cut into hearts and dried in a low oven until firm outside and soft within.
A whole turkey stuffed with a savory rice, onion, liver, and gizzard filling, slow-roasted and basted until golden and tender.
Rice cooked in a citrus-rum syrup, layered with walnuts and grated chocolate, then baked under a golden egg white glaze.
Boned veal breast stuffed with spinach folded into a white roux sauce and sour cream, sewn closed and roasted until golden and tender.
Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.
Chicken simmered with sugar-caramelized quince wedges in a light, roux-thickened broth, lightly seasoned with white pepper.