Old School Pastry from PastrySampler.com
Ida Bailey Allen wrote a book Modern Cook Book (or Mrs. Allen on Cooking, Menus Service) from the early 1920s. Those not familiar with Mrs. Allen, she was to America then what Martha Stewart is to America now. She was the first homemaking giant. She …
These recipes are from Ida Bailey Allen’s Modern Cook Book (or Mrs. Allen on Cooking, Menus Service) from the early 1920s. Those not familiar with Mrs. Allen, she was to America then what Martha Stewart is to America now. She was the first homemaking giant. …
Here is an old pudding recipe to share. The recipe is for a baked pudding rather than the traditional, moist steamed puddings often served during the holidays, called Thanksgiving Pudding.
It’s from Practical Cooking and Serving from 1902. It was written by Janet McKenzie Hill.
Thanksgiving Pudding
1 1/2 cups of cracker-crumbs
1 cup of sugar
1/2 a cup of molasses
1/2 a teaspoonful of salt
1/2 a teaspoonful of mace
1/2 a teaspoonful of cinnamon
1 pound of raisins
6 eggs
5 cups of milk
1/4 a cup of butterScald the milk and pour over the cracker-crumbs and butter; let stand a few moments, then ad the molasses and spices, the eggs beaten with the sugar, and the raisins stoned. Bake in a moderate oven about four hours. Stir several times during the first hour, to keep the raisins from settling to the bottom of the dish.
On the Pastry Sampler Blog, I posted an article on the research and proposed labeling for baking powders sold at the time. Interesting stuff, and people were concerned with ‘truth in labeling’ even in the 1880s.
Sweet potato pies are hands-down a favorite treat at our house. But I had never thought of using regular bakers in pies until I was flipping through The Blue Grass Cook Book from 1904. The Potato Pie is the Pie of the Month for …