The Joy of Spam Folder Cooking

Month: February 2018

Rhubarb and Raisin Conserve

This week my spam folder brought me a weird one.  Rhubarb and Raisin Conserve.

I think I’ve mentioned before, I couldn’t find rhubarb at the grocery store.  Which means I couldn’t make this recipe.  My other question, what in the world is a conserve?  I’ve heard of jams and jellies and even marmalades, but no conserve.  I asked Mr. Google (so helpful, Mr. Google) and found out that a conserve is a jam made from a mixture of fruits.

The recipe!

Rhubarb and Raisin Conserve

  • Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding
  • One cup of seeded raisins,
  • Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

I’ve made preserves before (I love blueberry preserves, especially when the blueberries are fresh picked) but this is a new one on me.  Rhubarb, raisins and some sugar in a pot, then cook down.

I found it interesting that the recipe didn’t mention how to can them.  I assume it’s like the preserves, where I put them into jars and then boil the jars for ten minutes and let the tops pop (which is probably my favorite part of making preserves).  I’d assume it tastes good on fresh baked biscuits, but it doesn’t give me any hints for serving either.

Until next time, toodles!

Sally Lunn

This week my spam folder brought me a bread recipe.  That seemed interesting, until I noticed the title.  It’s called Sally Lunn.  That doesn’t sound like a bread recipe to me, it sounds like someone I met at the hair salon.

Anyway, I decided to give this recipe a shot.  Even though it didn’t let me beat up the bread dough, which is my favorite thing to do when baking bread.

Anyway, the recipe!

Sally Lunn

  • One cup scalded milk, cooled to 80 degrees,
  • One-half cup sugar,
  • Four tablespoonfuls of shortening,
  • One well-beaten egg,
  • One-half yeast cake crumbled in.
  • Two and three-quarter cupfuls of sifted flour,
  • One teaspoonful of salt.

Beat the first five ingredients together.

Then add the flour and salt.

Beat well, cover and let rise for three hours, beat again.

Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.

First thing, letting the scalded milk cool took forever.  It took so long I even took a picture of it.

Sally Lunn Scalded Milk Cooling

Sally Lunn Scalded Milk Cooling

I was so bored I took a picture of that thermometer.  I even resorted to cleaning out my junk drawer in the kitchen because I was so bored.

Once it finally cooled, I mixed everything together and then let it rise.  These three hour rising times are seriously long, you know?  I cleaned the basement and the bathroom while waiting.  I guess making this stuff was a good thing, because those chores did get done.

Beating Sally Lunn

Beating Sally Lunn

That caption is wrong, but right at the same time.  The bread dough is being beaten by the KitchenAid® but at the same time, the bread dough is called Sally Lunn.  Whoever named this is weird.

Anyway, this is what it looked like when I put  it in the pan to rise for twenty minutes.

Sally Lunn in the pan

Sally Lunn in the pan

I’ve never made a bread that had that wet of a dough.  Normally with all the flour I add while beating up the bread dough they look nice and smooth and elastic.  This just looks wet and almost like a cake dough.

Once I finished baking it, this is what it looked like:

Baked Sally Lunn

Baked Sally Lunn

So it turned out kind of thin., not as tall as I would expect.  It was still good, in fact, Fred pronounced it delicious.  As much as I liked it, it wasn’t three hours of waiting good, so I don’t think I’ll make this again, unlike the Old Virginia Shortcake.  I’ve made that at least twice since the first time I made it, those are delicious!

Until next time, toodles!

Boudin Sausage from Emeril Lagasse

I think i may have mentioned in the past that Fred doesn’t like spicy foods.  I actually think is mother convinced him he doesn’t like them, but that’s neither here nor there.  This week, the recipe was Boudin Sausage form Emeril Lagesse.  Now, I don’t watch cooking shows often, but I do know that he’s famous for Louisiana cooking, which is spicy.  I knew there was no way Fred would go for this.

The recipe!

Boudin Sausage

  • 2 1/2 pounds pork butt, cut into 1-inch cubes
  • 1 pound pork liver, rinsed in cool water
  • 2 quarts water
  • 1 cup chopped onions
  • 1/2 teaspoon minced garlic
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 4 1/4 teaspoons salt
  • 2 1/2 teaspoons cayenne
  • 1 1/2 teaspoons ground black pepper
  • 1 cup finely chopped parsley
  • 1 cup chopped green onions tops, (green part only)
  • 6 cups cooked medium-grain rice
  • 1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper.

Bring the liquid up to a boil and reduce to a simmer.

Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.

Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.

Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions.

Add the broth, 1/2 cup at a time, and mix thoroughly.

Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.

Bring 1 gallon of salted water up to a boil.

Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump.

Remove from the water and allow to cool

It’s a good thing I didn’t plan on making it, I refuse to use liver of any kind in my cooking.  And Pork butt?  Seriously?

There’s an old quote that I remembered Laws, like sausages, cease to inspire respect in proportion as we know how they are made that’s misattributed (according to Mr Google) to Otto von Bismarck.  After reading this recipe, I think they’re right.

Until next time, toodles!


I was so excited this week, my spam folder brought me a recipe for Chocolate Cake.  You can’t get much better than Chocolate Cake, in my opinion.  Unless it’s Chocolate Cake with hand made whipped cream on top, then you’re definitely in heaven.

Then I took a look at the recipe.  The horror!  It just contained the ingredients, not the instructions!

Chocolate Cake, or Devil's Food

  • 5 level tablespoonfuls of butter,
  • 1 ¬º cups of sugar,
  • 3 ¬Ω squares of Baker's Chocolate, (melted),
  • 3 eggs,
  • 1 teaspoonful of vanilla,
  • ¬æ a cup of milk,
  • 3 ¬Ω level teaspoonfuls of baking powder,
  • 1 ¬Ω cups of sifted pastry flour.

That’s just rude.  Seriously, spammers, it’s bad enough you’re sending me spam, but to not send me the actual instructions so I can make the cake?  Rude.  Just too rude for words.

I did ask Mr Google, and it turns out the recipe is from

The Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa

The spammers didn’t even get the amounts right when they copied.  That silly symbol isn’t the same as a 3/4, guys.  You can do better than this, I have faith in you!

Did I just say I have faith in spammers?  Oops.

Until next time, toodles!

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