On the Pastry Sampler Blog, I posted an article on the research and proposed labeling for baking powders sold at the time. Interesting stuff, and people were concerned with ‘truth in labeling’ even in the 1880s.
The 1911 copy of Royal Baker and Pastry Cook included a recipe for chocolate cakes baked in patty pans. Of course, since the recipe book is published by a baking powder company, baking powder is the most important ingredient. My copy included a small flyer, Facts Worth Knowing, describing the differences in the different baking …
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