I Tried 3 Recipes From The American Girls Cookbook!

This week I'm cooking up three recipes from The American Girls Cookbook! This cookbook was published in 1990 but includes recipes from 1854, 1904, and 1944. I chose one recipe from each time period. Did you have one of the American Girl dolls? The American Girls Cookbook (1990) https://ebay.us/zaiLYa Fire King Meadow Green custard cups https://ebay.us/GPwpGP 1 1/2 pint Pyrex Friendship Cinderella Bowl https://ebay.us/Gq2h8C Corelle Ware Blue Snowflake Garland bread plate https://ebay.us/WWAtQi ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ SWEDISH RICE PORRIDGE 1 large firm apple 1 tsp butter 1c rice 1c water 3 inch cinnamon stick 4c milk 3 Tbsp sugar 1/3c raisins 1 tsp vanilla Peel and dice the apple. Set aside. Coat the bottom of a saucepan with butter. Put the rice, water, and cinnamon stick in the saucepan. Place the pan over mediun heat. When the water begins to boil, lower the heat and cover the pan. Simmer the rice for 10 to 15 minutes or until the water has been absorbed. Pour the milk into the saucepan. Stir. Cook until the milk begins to simmer. When the milk begins to simmer, add the sugar, chopped apple, and raisins. Stir gently. Cover the pan and allow the porridge to simmer for about 45 minutes. As it cooks, it will thicken. Turn off the heat and take the pan from the stove. Remove cinnamon stick. Stir in the vanilla. Pour porridge into a bowl. Serve it warm with cream or honey. CORN OYSTERS 2c frozen corn kernels 1/4c milk 1/3c flour 1 egg 1/2 tsp salt 1/4 tsp pepper 2 Tbsp butter 2 Tbsp vegetable oil Rinse frozen corn with water just until the ice crystals disappear. Place the corn in a bow. Add the milk, flour, egg, salt, and pepper. Stir to mix. Place a skillet over medium heat. Add butter and oil. When the butter melts completely, carefully drop the corn mixture by rounded spoonfuls into the skillet. Let the corn oysters cook for 2 to 3 minutes or until the bottoms are golden brown. Turn them gently. Cook for 2 to 3 minutes more, or until both sides are golden brown. Remove corn oysters from the skillet. Place on a paper towel covered plate to drain. You can keep the corn oysters warm in a 200 degree oven. LETTUCE? TRY IT! SANDWICH Enriched whole wheat bread Your favorite peanut butter Mayonnaise 1/2 banana per sandwich 1 leaf of lettuce per sandwich For each serving, use 2 pieces of bread. Spread peanut butter on one slice and mayonnaise on the other. Slice the banana. Arrange banana slices on top of the peanut butter. Cover the banana slices with lettuce. Top the sandwich with the mayonnaise bread. ------------------------------ TIMESTAMPS 0:00 Intro 1:14 Kirsten's Swedish Rice Porridge 7:18 Samantha's Corn Oysters 12:48 Molly's Lettuce? Try It! Sandwich 17:52 Cookbook Chat - The American Girls Cookbook (1990) ----------------------------- DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.