This recipe seems to be out of context as it refers to milk that was “put in with the rabbit” but there is not a rabbit recipe yet. If this was for a class, perhaps the students learned all the recipes and then created their own cookbook as their final project? It makes some sense … Continue reading
I have eaten “corn flour shape.” It is bland, but it can be spruced up with a topping such as fruit, as suggested in this recipe. It’s also gluten free for those who need an interesting dessert that will work with a GF diet. When she says to pour this into a shape, she means … Continue reading
I’ve been slacking off posts because of an overwhelming amount of source material. I realize that doesn’t make sense, but “overwhelming” is the key word in that sentence. Recently, I have collected well into the hundreds of vintage and heirloom handwritten recipes! I found a little box very similar to my Gram’s recipe box (the … Continue reading
I must admit that rhubarb is not high on my list of veggies. It is tart on its own and must be sweetened or combined with something else to temper the flavor. Some time recently I enjoyed strawberry rhubarb jam. It was….perky. I think that’s the best way to describe it. Since the rhubarb and … Continue reading
I don’t know if I’d call this a cake as it seems more like a muffin, but without trying it first, I’m a bit unsure. Of course, very old cakes were more like what we consider muffins or breads anyway. The oldest tradition I could find concerning a wedding cake was to pile a bunch … Continue reading
Gram's Recipe Box 