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Chocolate Marshmallow Roll

Chocolate Marshmallow Roll

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 

Sweet Tomatoes with Cream and Sugar

Sweet Tomatoes with Cream and Sugar

I found a recipe for Cherry Tomatoes in Cream in The Southern Junior League Cookbook, a compilation of Southern recipes collected during the 60s and 70s which I shared on the Pastry Sampler blog. I was flipping through the cookbook (a recent used book find) and 

Dakota Caramels

Dakota Caramels

Looking for a simple, straight forward caramel candy – but richly flavored? These caramels are flavored with molasses and brown sugar, and the recipe comes from the Rumford Complete Cookbook by Lily Haxworth Wallace, 1927. The recipe is missing from the updated 1929 version of the same book.

Dakota Caramels

Renee Shelton
Richly flavored caramels calling for 1 cup of molasses.
RECIPE TAG: candy

Ingredients
  

  • 2 cups brown sugar
  • 1 cup molasses
  • 1/4 pound grated chocolate
  • 1/3 cup butter
  • 1 cup milk
  • 1 cup shelled, chopped nuts

Instructions
 

  • Put all the ingredients, except the nuts, into a large saucepan and cook 20 minutes over a low simmer.
  • Test by dropping a little of the mixture into cold water. If it forms a firm ball remove from the fire, and add the chopped nuts.
  • Pour into a greased pan.
  • Cut into squares when nearly set.

 

Original 1922 Girl Scout Cookie Recipe

Original 1922 Girl Scout Cookie Recipe

The Girl Scouts didn’t always have boxes or bags of cookies to sell to people – they mixed up the cookies themselves. Before 1936 when commercial bakeries got involved baking and packaging, Girl Scouts baked their own cookies. The recipe below is for sugar cookies, 

Cutting a Cake: 1906 Instructions Based on Scientific Principles

Cutting a Cake: 1906 Instructions Based on Scientific Principles

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