Old School Pastry from PastrySampler.com
A little charm of a book is found and it’s called “A Thousand Ways to Please a Husband with Bettina’s Best Recipes, written by Louise Bennett Weaver and Helen Cowles LeCron (illustrations by Elizabeth Coulbourne) and published in 1917 by A.L. Burt Company. This book …
Moonshine – you know, that clear, strong, distilled spirit with a high alcohol content generally made from backyard stills. Just reading the word conjures up images from prohibition times, backwoods stills, and cases of unlabeled bottles being carted around in beds of pick up trucks. …
Here is an old pudding recipe to share. The recipe is for a baked pudding rather than the traditional, moist steamed puddings often served during the holidays, called Thanksgiving Pudding.
It’s from Practical Cooking and Serving from 1902. It was written by Janet McKenzie Hill.
Thanksgiving Pudding
1 1/2 cups of cracker-crumbs
1 cup of sugar
1/2 a cup of molasses
1/2 a teaspoonful of salt
1/2 a teaspoonful of mace
1/2 a teaspoonful of cinnamon
1 pound of raisins
6 eggs
5 cups of milk
1/4 a cup of butterScald the milk and pour over the cracker-crumbs and butter; let stand a few moments, then ad the molasses and spices, the eggs beaten with the sugar, and the raisins stoned. Bake in a moderate oven about four hours. Stir several times during the first hour, to keep the raisins from settling to the bottom of the dish.
I’ve never heard of Apple Amber (the dish) until I flipped through older cookbooks. Apple amber is a pudding, or pudding-like baked dish using fresh, thinly sliced tart apples that are layered together with sugar, or other ingredients, and baked. At its most basic, and …