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UNIVERSITY OF CALIFORNIA
GEORGE D. LYMAN
'o
Joe Tilden's Recipes
for Epicures
JOE' ILDENS
RECIPES FOR
EPICURES
A. M. ROBERTSON
SAN FRANCISCO
1907
COPYRIGHT BY
A. M. ROBERTSON
1BO7
THE SEQUOIA PRESS
BERKELEY, CALIFORNIA
Introductory Note
Major Joseph Tilden was in his time one of the most
famous Bohemians and epicureans of the Pacific Coast.
Ever since his death his many friends have been trying
to learn the culinary secrets which made a repast of
his devising so delicious. He had given his recipes to
but few, and those few his most intimate friends and
fellow spirits. One of the most favored of his old
companions has given this complete collection of his
recipes for publication.
San Francisco, May, 1907.
SOUPS AND
CHOWDERS
SOUPS AND CHOWDERS
Onion Soup
Place six ounces of butter in a large saucepan
over the fire, and stir into it four large white
onions cut up, not sliced. Stew this very slowly
for one hour, stirring frequently to prevent its
scorching. Add salt, pepper, cayenne, and
about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a
half cups of milk and simmer for a few minutes.
Have ready a soup tureen. In it beat the yolks
of four eggs with two tablespoonfuls of grated
Parmesan cheese. Stir the hot soup into this,
beating until it thickens a little. A slice of
toasted French bread should be placed in each
plate, and the soup poured over it.
Palestine Soup
Slice two or three Jerusalem artichokes and
place in two quarts of boiling water. Cook for
one and one-half hours. Then rub the arti-
chokes through a colander and add to them one
3
JOE TILDEN'S RECIPES FOR EPICURES
pint of the water in which they were boiled.
Stir in two tablespoonfuls of flour rubbed into
the same amount of butter. Add two cups of
milk and boil for ten minutes. Season with salt
and pepper and serve with croutons.
Black Bean Soup
Soak over night one quart of black turtle
beans in water to cover them. In the morning
strain and boil them in four quarts of water for
one hour, skimming frequently. Then put into
the liquor two white onions sliced, two stalks of
celery cut into bits, salt, pepper, cayenne, and
one teaspoonful each of cloves and allspice.
Boil for three hours. Remove from the stove
and add enough stock to thin the mixture to
the consistency of a cream soup. Pour into it
nearly a tumbler of sherry and add a thinly sliced
lime. Place over the fire to boil for five minutes.
Just before serving stir into the soup three hard-
boiled eggs, finely chopped. Force meat balls
may be added.
4
SOUPS AND CHOWDERS
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes,
either fresh or canned, with one quart of water,
salt, pepper, cayenne, one and one-half table-
spoonfuls of sugar, and three ounces of butter,
rubbed into one heaping tablespoonful of flour.
Cook slowly one hour. Remove from the fire
and rub through a sieve. Place over the fire
again and add one and one-half tablespoonfuls
of rice flour which has been dissolved in a little
water. Let it come to a boil, when it is ready
to serve.
Celery Soup
Page 0
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
:i [}
• " •• i ' .' _ .
UNIVERSITY OF CALIFORNIA
GEORGE D. LYMAN
'o
Joe Tilden's Recipes for Epicures
JOE' ILDENS
RECIPES FOR
EPICURES
A. M. ROBERTSON
SAN FRANCISCO
COPYRIGHT BY
A. M. ROBERTSON
1907
THE SEQUOIA PRESS BERKELEY, CALIFORNIA
Introductory Note
Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.
San Francisco, May, 1907.
SOUPS AND CHOWDERS
Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In it beat the yolks of four eggs with two tablespoonfuls of grated Parmesan cheese. Stir the hot soup into this, beating until it thickens a little. A slice of toasted French bread should be placed in each plate, and the soup poured over it.
Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts of boiling water. Cook for one and one-half hours. Then rub the artichokes through a colander and add to them one
pint of the water in which they were boiled. Stir in two tablespoonfuls of flour rubbed into the same amount of butter. Add two cups of milk and boil for ten minutes. Season with salt and pepper and serve with croutons.
Black Bean Soup
Soak over night one quart of black turtle beans in water to cover them. In the morning strain and boil them in four quarts of water for one hour, skimming frequently. Then put into the liquor two white onions sliced, two stalks of celery cut into bits, salt, pepper, cayenne, and one teaspoonful each of cloves and allspice. Boil for three hours. Remove from the stove and add enough stock to thin the mixture to the consistency of a cream soup. Pour into it nearly a tumbler of sherry and add a thinly sliced lime. Place over the fire to boil for five minutes. Just before serving stir into the soup three hardboiled eggs, finely chopped. Force meat balls may be added.
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned, with one quart of water, salt, pepper, cayenne, one and one-half tablespoonfuls of sugar, and three ounces of butter, rubbed into one heaping tablespoonful of flour. Cook slowly one hour. Remove from the fire and rub through a sieve. Place over the fire again and add one and one-half tablespoonfuls of rice flour which has been dissolved in a little water. Let it come to a boil, when it is ready to serve.
Celery Soup