Old School Pastry from PastrySampler.com
Another version of a pork cake using salt pork, this one coming from Baxter’s Practical Up-to-date Receipt Book for Bakers by Richard Baxter. This recipe calls for currants, “all-fat” salt pork chopped fine, and molasses. The salt pork is dissolved in boiling water before the …
This beautiful recipe comes from the 1950 mini cookbook, Here Are the Cakes America Loves – Royal Cakes made with Royal Cream of Tartar Baking Powder. The cake consists of a chocolate jelly roll cake, and filled with a marshmallow filling. There is a variation …
Purely for fun, Sir Francis Galton, (FRS, knighted in 1909), described in the publication Nature in 1906 how to cut a cake in a way “so as to leave a minimum of exposed surface to become dry”. Essentially, you cut out the middle, push the …
Pork is known as the other white meat. During WWII and the Depression Era pork was a source of protein nourishment and people were encouraged to use the entire pig for food. The image shown here has many recipes for pork using not only parts …
Like the fresh watermelon from the vine, this old recipe from 1890, (The Model Cookbook), has a pink interior with ‘seeds’ made up of raisins. The cake is flavored with rose water, a flavoring not used much today but would be a lovely touch for …