Old School Pastry from PastrySampler.com
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, …
This recipe for Chess Pie comes from Buckeye Cookery and Practical Housekeeping (Estelle Woods Wilcox, Buckeye Publishing Company, 1877). For modern recipes, I’ve listed three different Chess Pie recipes on the Pastry Sampler blog as well as a few supposed origins of Chess Pie. The …
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 …
What is a cobbler? It can be basically defined as a baked fruit dessert with some kind of crust to it. But, while I usually term cobbler with a biscuit crust, others will identify a cobbler with a pastry crust. Looking back through old cookbooks, …
“Rough and ready” is coined with the culinary term of something quick and easy to put together, or unrefined and uncomplicated. That term goes back a long time, and in A Practical Guide for the Cake and Bread Baker (C. W. Schlumpf, 1884), there are …