Old School Pastry from PastrySampler.com
What makes a Delicate Cake – delicate? Not sure, but here are four versions from my 1890 copy of The Model Cook Book: A selection of nearly 3000 Thoroughly Tested and Choice Recipes by Mrs. Frances Willey. Delicate Cake – No. 1 One cup of …
This recipe comes from Igleheart Bros. Cake Secrets, a small cookbook that featured Swans Down cake flour. I would imagine this would only be successful with pure maple syrup.
Perfect for Old School Pastry on a Foodie Friday: make a gateau of fish! This recipe comes from A Modern Manual of Cooking by Marion Harris Neil, published in 1921. The original recipe for the oyster sauce called for chopped eggs but none were included …
Many old cookbooks have one or more different versions of a ‘war cake’ or depression cake’. These cakes were specially created to bake without eggs, butter, milk, and sometimes even sugar, as all these ingredients were saved for the soldiers during the war. It may …
Here’s a good tip from Miss Leslie’s book Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, published in 1832: There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. Much, …