FAQs

Frequently Asked Questions

Due to the long and wonderful history of the River Road Recipes cookbooks, sometimes there are questions about the recipes or ingredients that are a little more linked to the past traditions, language, and products. The ladies of River Road Recipes Committee are here to assist with the updating or amending of any recipes to current needs while at the same time staying true to the wonderful traditions and spirit of the cookbooks.

Here are a few examples:

  1. Sauterne Wine (page 26 RRR I) – Traditionally this was a sweet cooking wine. Any sweet white wine such as White Zinfandel or Riesling can be substituted in a recipe.
  2. Oleo – (page 62 RRR I) – This is a term for margarine. Butter or margarine may be substituted in a recipe. But of course, butter is best!
  3. Salad Oil (page 76 RRR I) – Refers to any light tasting oil such as vegetable, canola, corn, or peanut.
  4. Beau Monde (page 14 RRR II) – Beau Monde is a particular spice blend made by one company. You may substitute salt, garlic powder, onion powder, and celery salt in equal parts.
  5. Breakfast Cream (page 32 (RRR II) – Similar to English Clotted Cream which is a reasonable substitute. Clotted Cream may be purchased in the dairy section of grocery stores that have a gourmet or international flair.
  6. MSG aka Monosodium Glutamate (page 126 (RRR II) – The product flavor enhancer “Accent” is MSG. A reasonable substitute is salt.
  7. Patty Shells (page 125 RRR II) – This is a puff pastry shell in the form of a cup. They can sometimes be found in the frozen section of the grocery store. You can also create your own using puff pastry dough and muffin pans. Another creative shortcut would be to use canned biscuits and a muffin tin.
  8. 303 Can (page 50 RRR I) – This is a historical term for a 16 or 17 ounce can or about 2 cups.
  9. No.2 Can (page 51 RRR I) – This is a historical term for a 20 ounce can.
  10. Vegetable Liquor (page 63 RRR I) – The term liquor refers to the reduced or concentrated liquid from cooking vegetables. As in the Spinach Madeleine recipe this refers to the liquid reserved from cooking the spinach.