Old School Pastry from PastrySampler.com
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 …
Steamed or baked fruit dumplings filled with sugared and spiced apples make a nice holiday dessert for modern times. They also made nice desserts in the early 1900’s. The Royal Baker and Pastry Cook from 1911 had many dumplings listed. This one uses suet and the dumplings are …
Here are several unusual recipes. Will you recreate them?
Tongue Pie:
Made with tongue, apples, sugar, raisins & currants, and spices.
Foot Pie:
Made with calf’s feet that was first placed in a vessel of water for a week, then boiled until tender, meat removed and chopped with more fat, beef suet and apples. Then the mixture is baked with wine, raisins and cinnamon & mace, and sugar.
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Meat Bread: 1 lb. raw beef chopped fine with 2 to 2 1/4 lbs. flour.
Blood Bread: Use 20% of uncoagulated blood from raw flesh, preferably beef.
Pork Cake: Using salt pork with molasses, citron, spices and raisins.
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Cabbage Strudel (with goose oil):
Made with cabbage, sugar, goose oil and raisins.
Two Recipes for Suet Pudding:
Suet made into spiced steamed puddings.
