Monday, February 20, 2017

The Community Cookbooks of New York, Part 3: Barbecued Frankfurters ("Kitchen Kapers" City Club of Albany, Albany, 1949)


Part 1:  Tomato Soup Cake, "Golden Anniversary" - Church of the Master, Rochester, 1977
Part 2:  "Hot Damn," "Sharing Our Best" - Chemung ARC, Elmira, 1996
Part 2.5: Steamed Chickent "From Ridgewood Kitchens," West Side Presbyterian Church, Ridgewood, NJ, 1945

I consider "Kitchen Kapers" to be one of the jewels of my (ever expanding) Church/Community cookbooks of Upstate New York collection. I really owe some more in depth coverage of its contents. The ads, anecdotes, artwork, etc... are mental ambrosia for any City of Albany History buff.

I consider "Kitchen Kapers" to be nothing less than a work of American folk art.


The book was "compiled" by the City Club of Albany. The City Club is apparently still a going concern (they have a Facebook Page).

Will give some more in-depth coverage of the various hand-drawn elements (ads and recipe artwork) in the future, so just a teaser below. The Tobin's ad and the intro. page to "Meats" are both great. I had a great uncle who worked for Tobin's!


I chose a fairly simple recipe mostly due to the fact that I had a pack of hot dogs in the fridge that I wanted to do away with. This recipe is by no means my favorite (or the most interesting) in the book. There is another humdinger of a recipe in Kitchen Kapers that I am going to have to lay on you at some point in the future.

Here we have "Barbecued Frankfurters" by Mrs. Willbur H. Crammel Sr.


This is a fairly simple recipe and is thoroughly typical of other contemporary recipe collections in my collection.

It's basically a ketchup based BBQ sauce poured over hot dogs and then baked.


Here she is pipin' hot out of the oven!


I am going to dig deep here for a reference, bear with me... The appearance of the "Barbecued Frankfurters" immediately conjured to my mind a scene from the seminal 1989 classic film "Robot Jox."

I am, of course, speaking of the "Real Meat Tonight" scene.


Anyhow, I was a little perplexed by this dish. There was not the usual "serve over rice" or "serve on sliced bread" instruction at the end of the recipe to guide me towards a suitable method of consumption.

I flopped a dog on a plate.


Pretty much what you would expect. A baked hot dog with some sweet BBQ sauce. I will say that it reminded me of the "Brat Tub" preparation (click here for an ancient recipe from my blogging past). I love me a good Brat Tub. Should the craving for wurst braised in a sweet sauce strike me in the future, I will be going with the Brat Tub.

Certainly more to follow concerning "Kitchen Kapers." As I am easily the 3 or 4 thousandth most eminent City of Albany cookbook historian, I feel it is my duty to give this recipe collection the attention it deserves.

1 comment:

  1. Should have used cocktail franks, helmbold's perhaps.

    ReplyDelete

var linkwithin_site_id = 402051;