Old School Pastry from PastrySampler.com
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 …
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 …
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 …