1800's foods Daily Calendar Recipes Specialty Cakes admin 5 years agoDecember 4, 2021

April 25th, 1875 Fig Cake & 1912 Upside Down Cherry Pudding

Burlington Vermont 1875

April 25th 1875

Fig Cake Mrs. J. Ogle

2 eggs and the yolk of one

1 cup sugar

½ cup butter

½ cup sweet milk

1 teaspoon cream of tarter

½ teaspoon soda

2 scant cups flour

Filling

One cup figs chopped fine

One cu boiling water

Two thirds cup sugar

Bake in round tins 8 layers

Avondale Pennsylvania 1912

April 25th 1912

Upside -Down Cherry Pudding

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup sugar

½ cup shortening

1 egg unbeaten

1 teaspoon vanilla

1 cup milk

Sauce

¾ cup sugar

1 No. 2 tin can sour red pitted cherries and juice, 7/8 cup juice, 2 cup fruit.

½ cup boiling water

Sift flour, measure and resift twice with baking powder and salt. Cream shortening, add sugar gradually and continue creaming until light and fluffy. Beat whole egg. Stir in vanilla. Add sifted ingredients alternately with milk, beginning and ending with flour and beating well after each addition. Pour into a buttered 9 in square pan 2 ½ in. deep. Prepare sauce by beating sugar, cherries, juice and boiling water and pour it over the batter. Place in a moderate oven 350degrees and bake for about 45 to 55 min. or until pudding begins to shrink from sides and top is golden brown when baked. Sauce will be on the bottom. Serve like any other pudding, serves 8 or nine.