Pressure Cooking in the 60's
By: Sheri Wetherell
Published: January 17, 2008

I mentioned before the items I inherited from my Grandmother's kitchen. One of these items happened to be a Presto Pressure Cooker, in quite good shape actually. When I opened it I found a Recipe Book dated 1968 (the year I was born).  The introduction says, "The Modern Way to Cook: For Family Health and Pleasure." Mind you, I am no vegetarian, but this little recipe book touting its healthy options includes 54 beef recipes, 8 poultry and, brace yourself, a whopping 6 fish recipes. We wouldn't want to get too healthy!
Here are some of the "healthy" dishes our Presto chefs recommended for the 60's family:
Beef Liver (No thanks)
Stuffed Beef Heart (Again, no thanks. Besides, I don't even know where I'd find one)
Smoked Tongue (I do love tongue, but healthy?)
Veal Birds - veal wrapped in bacon then served with a thick gravy. (I love veal and I love bacon, but again, healthy?)
Honeycomb Tripe (I'm a good eater, but you just can't sweeten this deal by adding honey to the name)
Porcupine Balls (I know what you're thinking, but not that kind. These are ground beef with rice. Charming name)
I do credit them for being economical and using more parts of the animal than we do now, but I'm looking for dishes that are a bit more conducive to the 21st century palate.
I found this more modern recipe on HealthGoods.com:
Wild Mushroom Risotto


8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste
Directions: Coarsely chop     mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer     shallots in hot olive oil for three minutes, stirring often. Do not brown.     Add mushrooms and Arborio and stir constantly for additional minute. Add     broth and vermouth; stir. Close lid and bring up to high pressure. Once     pressure has been attained, low heat and pressure cook for 7 minutes.     Release pressure using automatic pressure release or cold-water release,     according to manufacturer’s directions. Thoroughly stir, adding in grated     Parmesan cheese and salt and pepper, if desired.

Comments:
tchunt
January 25, 2008

It amazes me how much things have changed when it comes to what is considered healthy eating. I would not think anything covered in gravy or bacon would be healthy - even if you used center cut bacon. I had to google what Tripe was...and it was not appealing. My conclusion is that this is considered a healthy recipe simply because the smell alone would make someone NOT eat it.