{"id":11273,"date":"2013-10-09T22:02:33","date_gmt":"2013-10-10T02:02:33","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=11273"},"modified":"2013-10-09T22:02:33","modified_gmt":"2013-10-10T02:02:33","slug":"a-couple-of-old-timey-recipes","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2013\/10\/09\/a-couple-of-old-timey-recipes\/","title":{"rendered":"A couple of old timey recipes"},"content":{"rendered":"<p>Because of the <a href=\"http:\/\/www.scottedelman.com\/2013\/10\/07\/i-was-snapping-foodie-pics-before-snapping-foodie-pics-was-cool\/\">ancient foodie pics<\/a> I posted the other day, several of you asked about the recipes I used back in the old timey days. Specifically, you wanted to know more about the Peking Duck and the cannoli.<\/p>\n<p>Luckily, rather just bookmarking cookbooks, back then I&#8217;d type out my favorite recipes on index cards. And surprise, surprise, all these years later, I&#8217;ve still got &#8217;em.<\/p>\n<p>And so, here, copied over from I have no idea where, is the recipe that created that Peking Duck.<\/p>\n<p><a href=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/PekingDuckRecipe.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11275\" alt=\"PekingDuckRecipe\" src=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/PekingDuckRecipe-300x199.jpg\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/PekingDuckRecipe-300x199.jpg 300w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/PekingDuckRecipe-1024x681.jpg 1024w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/PekingDuckRecipe.jpg 1197w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I&#8217;m sure it&#8217;s far from the best recipe\u2014I&#8217;ve been told I should have used a bicycle pump to inflate the duck at some point if I wanted truly crisp skin\u2014but it&#8217;s what I used back then.<\/p>\n<p>As for the cannoli, here&#8217;s the recipe which I presume I cut from the box containing the metal cannoli forms.<!--more--><\/p>\n<p><a href=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliShellRecipe.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11276\" alt=\"CannoliShellRecipe\" src=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliShellRecipe-300x199.jpg\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliShellRecipe-300x199.jpg 300w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliShellRecipe-1024x682.jpg 1024w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliShellRecipe.jpg 1201w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliFillingRecipe.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11277\" alt=\"CannoliFillingRecipe\" src=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliFillingRecipe-300x200.jpg\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliFillingRecipe-300x200.jpg 300w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliFillingRecipe-1024x684.jpg 1024w, https:\/\/www.scottedelman.com\/wordpress\/wp-content\/uploads\/2013\/10\/CannoliFillingRecipe.jpg 1197w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Again, I&#8217;m sure you could find  better recipes elsewhere, but it&#8217;s what twentysomething me used the last time I cooked either of these, which was what seems like (and almost was) a lifetime ago.<\/p>\n<p>And, hey, if you <em>do<\/em> find those better recipes, let me know!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Because of the ancient foodie pics I posted the other day, several of you asked about the recipes I used back in the old timey days. Specifically, you wanted to know more about the Peking Duck and the cannoli. Luckily, rather just bookmarking cookbooks, back then I&#8217;d type out my favorite recipes on index cards. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49],"class_list":["post-11273","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/11273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=11273"}],"version-history":[{"count":0,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/11273\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=11273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=11273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=11273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}