This recipe from Maggie Ritchey might remind you of one of her previous entries, Corn Flour Shape, but I bet it doesn’t taste all that bad. In fact, I suspect this would taste lovely. It is chocolate, after all. It sounds like a pudding, but not in the traditional sense that it was boiled in … Continue reading
This recipe for jelly cake is quite similar to the previous one for a Swiss roll, in that the cakes are spread with jelly rather than icing. It sounds delicious. Jelly Cake Put into a basin 2 teacupful flour rub into this 2 oz butter with a pinch salt. Put into another basin the yolkes … Continue reading
This recipe is for a jelly roll. I have one from my grandmother with similar instructions but with the measurements, which is very helpful! Again, the kitchen Maggie Ritchey was cooking for must have been quite different from even mid 20th century kitchens because she used weights rather than volume measurements. I have read recently … Continue reading
This recipe is for a coconut candy that appears to be quite easy. Of course, I have no idea what quantity of coconut you would need, but might it be fun to get a coconut and grate it just to find out? It’s a rather labor intensive process, even if it is pretty easy. I … Continue reading
This recipe would be more accurately titled “stewed prunes” but that isn’t the way Miss Ritchie wrote it way back when. Prunes as we know them today are the dried type, or even the stewed type, but really they are small plums, and when prepared fresh this would probably be a nice dessert. If you … Continue reading
Gram's Recipe Box 