This recipe calls for scalded milk. I did a little reading about scalded milk, and it’s possible that it won’t be necessary using modern milk. Scalding milk “in the old days” was the process of heating milk to about 180 to kill harmful bacteria, and to destroy the enzymes in milk that would prevent it … Continue reading
This one is only a mystery because the top of the paper has worn off over time, if there was a name there at all. Gram certainly loved to cut up these slips of paper, probably advertisements, to use as scratch pads. I finally figured out that these ones that have the big blue writing … Continue reading
Here’s a pudding recipe that sounds a little bland to me, but it could be good. It’s also worth noting that it’s gluten free. Cornstarch Pudding 2 cups milk 6 tsp cornstarch 3 tbsp sugar salt vanilla Cook all together When done stir in two slightly beaten egg yolks
While at first I thought, “oh boy, a fiber rich cake to be served right after dinner!” after thinking about prunes and the fact that before they became the go-to fiber source, they were just another fruit available and readily grown in orchards everywhere. Prunes are a variant of plums, and taste almost the same. … Continue reading
This recipe is a German dessert. Gram was half German so it makes me wonder if this was a family recipe. The word “schaum” means frothy or foamy in German, which directly defines the meringue shells and even the whipped cream. All the references to Schaum Torte I found used strawberries, but if you don’t … Continue reading
Gram's Recipe Box 