Old School Pastry from PastrySampler.com
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. …
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 …
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.
