Brown Sugar Cake

These old typed recipe cards were not typed in purple ink. Over the years, the black ink has been damaged by the acids in the paper it was typed onto, and faded to this interesting eggplant purple color. You can tell it was typed on a manual typewriter (as if anything else existed for the … Continue reading

White Fruit Cake

This sounds a bit like a sponge cake with the large amount of egg whites, and a bit like a fruit cake with the citron, pineapple and candied cherries. In contrast to winter fruit cakes, this recipe calls for no cinnamon, nutmeg or clove. It also uses the egg whites and baking powder for a … Continue reading

Cream Puffs

There really isn’t a lot of rhyme or reason to the organization in this book. We go from pudding to catsup to cream puffs. I suspect that after the lady originally set up her book in school – it was organized by food type – she fell behind in organizing and just decided to capture … Continue reading

Catsup #2

Here’s another recipe for catsup. In this instance, the catsup seems like it will have more of what we consider to be a “traditional” flavor. It includes mustard, salt, red pepper, etc. Does anyone know how large a “salt bag” was? The recipe wants us to put certain spices into a salt bag and I … Continue reading

Tapioca Cream

I admit, I’m not a fan of tapioca. I know lots of people love it, but it just never clicked for me. Doing some research led me to discover there are two preparations for tapioca and both result in what Americans think of as pudding – a creamy, soft dessert. It can be served warm … Continue reading

Cottage Pudding

Cottage Pudding was a tremendously popular dessert in the second half of the 19th century. Apparently it was originally devised or published during the 1860s, with popularity growing until it appeared in the 1896 Fannie Farmer cookbook. As we have previously learned, “pudding” doesn’t necessarily mean the dish is a soft and squishy milk based … Continue reading

Prune Pudding

Modern day prunes have a bad rap, but in history a prune was just a type of plum. There are different types of plums, and one thing that differentiates them is how easily the stone or pit comes out. Prunes are freestone, meaning their stone comes out easily, whereas most plums available in the grocer’s … Continue reading