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 …
Everyone’s favorite stop at the dessert table or the focal point at a formal dinner is the showpiece. And the traditional pièce montée has been around a very long time. In 1864, the Parkinson’s confectionery family talked about creating gum paste vases, nougat baskets, and spun sugar webs in The Complete Confectioner, Pastry-Cook, and Baker. Jump to the …
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.  
Sometimes an old recipe isn’t so hot, especially when it contains an ingredient that could be harmful to your health. Especially in the case of old recipes using the imitation vanilla flavors ‘Imitation Vanillin,’ ‘Coumarin,’ and ‘Vanilla and Tonka Flavor.’ I was intrigued by these flavors that I found in an old Perfection Recipe Book …
This great recipe comes from Sunset’s Kitchen Cabinet Recipes, Volume I, a collection of recipes from Sunset magazine originally published from 1929 to 1933. The recipes were used submitted and editor tested. I love all the gorgeous pictures in this book, as shown below. Enclosed is a recipe from the book, a chocolate steamed pudding …
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