{"id":80958,"date":"2017-08-23T08:50:56","date_gmt":"2017-08-23T06:50:56","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=80958"},"modified":"2017-08-23T08:50:56","modified_gmt":"2017-08-23T06:50:56","slug":"resepte-uit-1951","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/resepte-uit-1951\/","title":{"rendered":"Resepte uit 1951"},"content":{"rendered":"

Kyk net die Gewilde Lekkernye<\/em> deur Daphne de Villiers uit die Maart 1951-uitgawe van rooi rose<\/em>.<\/p>\n

Hier volg die oorspronklike teks nes dit in die tydskrif verskyn het!<\/p>\n

 <\/p>\n

Gewilde Lekkernye<\/h4>\n

Resepte vir lekkernye is altyd welkom. Hoe meer u het, hoe makliker is dit om een vir elke geleentheid te kies.<\/p>\n

Die eerste resep wat ons hierdie maand plaas is baie soet.<\/p>\n

\"Gewilde<\/p>\n

 <\/p>\n

Skuimtert<\/h4>\n

Die bestanddele daarvoor is: die wit van vier eiers, \u2019n kwartteelepel sout, een teelepel asyn, en een koppie suiker.<\/p>\n

Klits die eierwitte totdat hulle skuimerig is. Voeg dan die kwartteelepel asyn by en die een teelepel asyn by. Hou aan met klits totdat die eierwitte styf is. Voeg dan die een koppie suiker geleidelik by onderwyl aanhoudend geklits word. Die mengsel moet heeltemal styf en blink wees. Smeer \u2019n tertpan deeglik en sprinkel dit effens met meel en plaas die skuimmengsel daarin. Laat dit om die rand effens ho\u00ebr staan as in die middel. Bak dit in \u2019n stadige oond vir ongeveer 1h15 lank. Dit moet droog en effens verkleur wees.<\/p>\n

Op hierdie tert smeer u nou slagroom. Die hoeveelheid sal afhang van u smaak. Gebruik byvoorbeeld een koppie dik room wat styf geklits is met twee eetlepels suiker. Hiervan word die helfte eers op die tert gesmeer. Die volgende laag is \u2019n suurlemoenmengsel.<\/p>\n

Dit maak u soos volg: Neem die vier eiergele en klits dit dik. Voeg geleidelik 2\/3 koppie suiker daarby. Verder kom daar twee teelepels gerasperde lemoenskil en 1\/3 koppie suurlemoensap by. Hierdie mengsel word gaargekook oor kookwater. Roer aanhoudend totdat dit dik is. Dit behoort omtrent vyf minute te neem. Sodra dit afgekoel is, skep u die vulsel op die roomlaag. Die res van die room kom dan daarop.<\/p>\n

 <\/p>\n

Geurige Roomys<\/h4>\n
    \n
  • 3\/4 koppie suiker<\/li>\n
  • Knippie sout<\/li>\n
  • 1 koppie water<\/li>\n
  • 1\/2 koppie romerige melk<\/li>\n
  • 1\/2 koppie suurlemoensap<\/li>\n
  • 1\/4 koppie suiker<\/li>\n
  • 2 eierwitte<\/li>\n<\/ul>\n

    Meng die 1\/4 koppie suiker, sout, en een koppie water. Laat dit 5 minute lank kook. Wanneer dit afgekoel is, voeg u die halwe koppie melk en 1\/2 koppie suurlemoensap by. Giet die mengsel in die vriesbakkies en laat dit styf word. Intussen klits u die 2 eierwitte styf. Voeg die 1\/4 koppie suiker by en klits geleidelik totdat die mengsel styf en blink is. Maak die gevrieste mengsel fyn en klits totdat dit skuimerig en glad is. Vou nou die eierwitmengsel daarby in. Skep dit terug in die vriesbakkies en laat dit toe om te vries.<\/p>\n

     <\/p>\n

    Brosbeskuitjies<\/h4>\n

    Die volgende resep vir beskuitjies om die koekblik mee vol te hou, sal u u gaste veel genot verskaf.<\/p>\n

      \n
    • 1\/2 koppie botter<\/li>\n
    • 1\/2 koppie suiker<\/li>\n
    • 1 eier<\/li>\n
    • 1 koppie meel<\/li>\n
    • 1 koppie gekapte dadels<\/li>\n
    • 1 koppie gekapte okkerneute<\/li>\n
    • 1 1\/2 koppies mielievlokkies<\/li>\n
    • 1 eetlepel melk<\/li>\n
    • 1 teelepel bakpoeier<\/li>\n
    • knippie sout<\/li>\n
    • 1\/2 teelepel vanillegeursel<\/li>\n<\/ul>\n

      Maak die halwe koppie botter sag en voeg die koppie suiker geleidelik by. Roer aanhoudend totdat die suiker goed opgelos het. Breek die eier daarin en meng deeglik. Daarna kom die dadels, neute, en vanillegeursel. Meng die koppie meel met die teelepel bakpoeier en die knippie sout. Voeg dit dan by die mengsel en roer goed. Heel laaste kom die 1 1\/2koppie mielievlokkies en die eetlepel melk by. As die mengsel vir u baie styf lyk, kan u nog \u2019n bietjie melk byvoeg. Smeer die deeg omtrent 1\/4 duim dik in \u2019n goedgesmeerde pan en bak dan ongeveer 15-20 minute lank in \u2019n warm oond van 400 grade F (200C). Sodra dit effens afgekoel het, sny u dit in strokies.<\/p>\n

      Bogenoemde resepte is almal in die kombuis van die Landboudepartement getoets.<\/p>\n

       <\/p>\n

      Koekies van Koringvlokke<\/h4>\n
        \n
      • 1\/2 koppie vet<\/li>\n
      • 3\/4 koppie suiker<\/li>\n
      • 2 eiers, goedgeklits<\/li>\n
      • 1\/4 koppie melk<\/li>\n
      • 1\/2 teelepel lemoenekstrak<\/li>\n
      • 1 1\/2 koppie gesifte meelblom<\/li>\n
      • 1 1\/2 teelepels bakpoeier<\/li>\n
      • 1\/4 teelepel sout<\/li>\n
      • 6 koppies koringvlokke<\/li>\n<\/ul>\n

        Meng die vet en suiker. Roer melk, eiers en lemoenekstrak in en dan die dro\u00eb bestanddele. Rol teelepels vol van die deeg in koringvlokkies wat effens fyngedruk is en plaas dit in vetgesmeerde koekpannetjies. Bak 25 minute lank in \u2019n oond van 375 grade Fahrenheit (190 \u00b0C). U behoort 4 1\/2 dosyn klein koekies van omtrent 1 3\/4 duim deursnee te kry.<\/p>\n

         <\/p>\n

        Piesangkoekies<\/h4>\n
          \n
        • 4 koppies koringvlokke<\/li>\n
        • 2 1\/4 koppies gesifte meelblom<\/li>\n
        • 2 teelepels bakpoeier<\/li>\n
        • 1\/4 teelepel baksoda<\/li>\n
        • 3\/4 teelepel sout<\/li>\n
        • 2\/3 koppie vet<\/li>\n
        • 1 koppie suiker<\/li>\n
        • 2 eiers<\/li>\n
        • 1 teelepel vanillegeursel<\/li>\n
        • 1 koppie fyngedrukte ryp piesangs\u00a0(3 groot piesangs)<\/li>\n<\/ul>\n

          Druk die koringvlokke fyn.\u00a0Sif die meelblom, bakpoeier, soda en sout in. Klop die vet totdat dit romerig is. Voeg suiker stadig by en hou aan klits totdat die mengsel lig is. Voeg die eiers by, een op \u2019n keer en klits weer.<\/p>\n

          Vanillegeursel kom nou by en roer die dro\u00eb bestanddele in asook die piesangs. Klop baie goed. Rol teelepels van die deeg in koringvlokke en rangskik die koekies op vetgesmeerde bakpapier. Die oond moet voor die tyd warm gemaak word en die koekies moet 10 minute lank by 400 grade F (200 \u00b0C) gebak word. U sal 5 dosyn koekies van 2 duim deursnee kry.<\/p>\n

           <\/p>\n

          Piesang-sjokolade-bakkies<\/h4>\n
          \"Piesang-sjokolade-bakkies\"

          Piesang-sjokolade-bakkies<\/p><\/div>\n

            \n
          • Geel van 2 eiers, wit apart<\/li>\n
          • 1\/3 koppies suiker<\/li>\n
          • 1\/8 teelepels sout<\/li>\n
          • 2 koppies melk<\/li>\n
          • 1\/2 teelepel vanillegeursel<\/li>\n
          • 2 koppies koringvlokke<\/li>\n
          • 4 teelepels suiker<\/li>\n
          • 2 ryp piesangs<\/li>\n
          • 1\/4 koppie half-soet sjokoladebrokkies<\/li>\n<\/ul>\n

            Klop die eiergeel liggies en meng die suiker, sout, melk en vanieljegeursel daarby in. Plaas die koringvlokke in vlabakkies en gooi die eiermengsel daaroor. Plaas die bakkies in \u2019n pan met warm water en bak stadig in \u2019n oond van 325 grade F (160 grade C). Dit sal omtrent 45 minute neem. Laat dit afkoel. Wanneer afgekoel, sny die piesangs oor elke bakkie en kook weer \u2019n keer met merigue wat van styf geklitste eierwit en suiker gemaak is. Sprinkel die sjokoladestukkies oor die meringue. Plaas die poeding weer omtrent 15 minute lank in die oon totdat daar \u2019n sagte bruin korsie oor is. Plaas in \u2019n pan kouwater om af te koel. U sal omtrent 6 vlakoppies van hierdie mengsel kry.<\/p>\n

             <\/p>\n

            Gemmerkoek<\/h4>\n
              \n
            • 8 onse (230g) meelblom<\/li>\n
            • 4 onse (115g) kunsbotter<\/li>\n
            • 4 onse (115g) bruinsuiker<\/li>\n
            • 1 eetlepel gouestroop<\/li>\n
            • tikkie sout<\/li>\n
            • groot teelepel gemaalde gemmer<\/li>\n
            • 6 eetlepels melk<\/li>\n
            • 2 teelepels eierpoeier<\/li>\n<\/ul>\n

              Meng die suiker en kunsbotter en voeg stroop by. Die meelblom, eierpoeier en gemmer is saamgevoeg en die mengsel kom by die eerste. Maak \u2019n deeg met die melk en plaas dit in \u2019n vetgesmeerde pan. Bak \u2019n uur lank in \u2019n middelmatige warm oond (400 grade F; 200C).<\/p>\n

               <\/p>\n

              Vrugteskulpies<\/h4>\n
              \"Vrugteskulpies\"

              Vrugteskulpies<\/p><\/div>\n

                \n
              • 4 koppies koringvlokke<\/li>\n
              • 1\/4 koppie suiker<\/li>\n
              • 1\/2 koppie ligte koringstroop<\/li>\n
              • 1\/2 teelepel sout<\/li>\n
              • 1 eetlepel botter of kunsbotter<\/li>\n
              • 1\/2 teelepel vanillegeursel<\/li>\n<\/ul>\n

                Gooi die koringvlokke in \u2019n\u00a0vetgesmeerde mengbak. Kook die suiker, stroop, sout en botter oor \u2019n plaat van 236 grade F (113 \u00b0C).\u00a0Haal af en voeg vanillegeursel by. Gooi die warm mengsel oor die koringvlokkies en roer sodat al die vlokkies \u2019n laag van die mengsel om kry. Druk die deeg rondom die kante van klein vetgesmeerde koekpannetjies. Bedien vrugte, roomys of enige ander nagereg in die vormpies. U sal 7 van die vormpies uit hierdie bestanddele kry.<\/p>\n

                 <\/p>\n

                Krummelkors vir koeke<\/h4>\n
                \"Krummelkors

                Krummelkors vir koeke<\/p><\/div>\n

                  \n
                • 2 eetlepels heuning<\/li>\n
                • 2 koppies koringvlokke<\/li>\n
                • 1 koppie gekerfde “nutmeats”<\/li>\n
                • 2 eetlepels bruinsuiker<\/li>\n
                • 1 eetlepel botter.<\/li>\n<\/ul>\n

                  Vee die warm koek met heuning. Druk die koringvlokke fyn en meng met “nutmeats,” bruinsuiker en botter. Sprinkel krummels oor die heuning. As u dit verkies, kan die koek in die oond teruggesit word om liggies bruin te bak.<\/p>\n

                   <\/p>\n

                  Vanille-karamel<\/h4>\n
                    \n
                  • 2 koppies suiker<\/li>\n
                  • 2 eetlepels stroop<\/li>\n
                  • \u2019n bietjie sout<\/li>\n
                  • 1 1\/2 koppies room<\/li>\n
                  • 1 teelepel vanille<\/li>\n<\/ul>\n

                    Gooi die suiker, stroop en die halwe koppie room in ‘n kastrol. Roer stadig oor die vuur totdat die suiker opgelos is en die mengsel \u2019n sagte bal in koue water vorm (238 grade F\/ 165C). Moenie klop nie want dit sal die mengsel laat versandsuiker. Voeg nog \u2019n halwe koppie room by. Kook weer totdat dit \u2019n sagte bal in koue water vorm (238 grade F\/ 114C).\u00a0Roer baie effens om te voorkom dat die mengsel skroei. Voeg nou die res van die room by. Kook die mengsel totdat dit \u2019n taamlike stywe bal in koue water vorm. Gooi die karamel in \u2019n gesmeerde pan, 9 by 4 duim, en sny in blokkies as dit koud is en draai dit in waspapier toe.<\/p>\n

                     <\/p>\n

                    “Turkish Delight”<\/h4>\n
                      \n
                    • 1 lb. (450g) suiker<\/li>\n
                    • 2 ons (60g) mieliemeelblom<\/li>\n
                    • 1 ons (30g) glukose<\/li>\n
                    • 2 koppies water<\/li>\n
                    • kleursel<\/li>\n
                    • smaakmiddel<\/li>\n
                    • 1 ons (30g) gelatien<\/li>\n<\/ul>\n

                      Kook die suiker en 1 koppie water, nadat die suiker 5 minute lank opgelos is. Meng mieliemeelblom met \u2019n halwe koppie water en voeg dit by die stroop. Kook 10 minute lank. Voeg dan gelatien geweek in \u2019n halwe koppie water by. Klop totdat dit opgelos is. Gooi dit in\u00a0\u2019<\/em>n gesmeerde pan uit en laat dit afkoel.\u00a0Keer uit op botterpapier, laat dit 24 uur lank staan en sny dan in blokkies. Rol in \u2019n mengsel van 2 ons (60g) mieliemeelblom en 2 ons (60g) versiersuiker.<\/p>\n","protected":false},"excerpt":{"rendered":"

                      Ons vier nog al die pad ons spesiale 75ste verjaarsdag – #rooirose75. Wat gebeur wanneer \u2019n mens in argiewe gaan rondkrap op soek na herinneringe? Wel, een van ons gunsteling-onderwerpe by rooi rose is resepte, daarom het ons gaan loer na die resepte wat ons in 1951 gemaak het. Kyk net hier! Saamgestel deur Catherine Schenck <\/p>\n","protected":false},"author":38,"featured_media":81009,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946],"tags":[292,6552,12100],"class_list":["post-80958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","tag-resepte","tag-recipes","tag-rooirose75"],"acf":[],"yoast_head":"\nResepte uit 1951 | rooi rose<\/title>\n<meta name=\"description\" content=\"Een van ons gunsteling-onderwerpe by rooi rose is resepte, daarom het ons gaan loer na die resepte wat ons in 1951 gemaak het. 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