What is a Betty? Besides being a pretty name, it is a baked fruit dessert layered with crumbled baked goods, like bread or cake crumbs. Bettys have been around a long time. Ida Bailey Allen in Cooking Menus Service from the 1920s wrote how useful they were as a creative way to use up leftovers. …
Since I baked a modern lemon meringue pie on the Pastry Sampler blog, I’d thought I’d also share versions from the year 1890. Lemon Pie Recipes From 1890 Here are four different recipes for Lemon Pie. Each are completely different: with meringue or without it; the filling cooked on the stove top or baked in …
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 a light, summertime cake.   Water Melon Cake Take one-half …
Ice cream is celebrated and devoured during the hot summer months, but also enjoyed throughout the year for all occasions. I’ve seen labels on various brands of ice cream sporting the terms ‘New York’ and ‘French’ style, but had little understanding of the basic differences, or if these were ‘modern’ terms, and I especially wanted …
Olive M. Hulse gave some great advice all throughout her book, Desserts. My 1912 edition features thick pages with print struck heavy onto the pages so that the stamped text is just slightly readable on the opposite side. Her one piece of pie advice stuck out with me – a soggy pie dulls the brain. …
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 sugar, one and one-quarter cups of flour, four tablespoonfuls 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.  
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