Avondale Pennsylvania 1912

May 9th 1912

Fat Cakes

1 qt milk

4 eggs

1 pt melted butter

1 pound sugar, (none if you choose)

1 pint sots (see quote below) or (1 yeast cake)

Qt = quart; pt = pint

From the Encyclopedia of Kitchen History, page 1065;

“For risen dough, some American bakers fermented yeast by cooking hops in a maceration of potatoes and the barm that floated on top of beer mash.  The preferred components later shifted to other bases, beginning with flour and water boiled with brown sugar and salt.  Cooks bottled the mass, which they called “sots” or “emptins,” and stored in clay jars.” 

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

The list of names for the people who contributed recipes for these books are listed here;

https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563