1800's foods Aunt Agnes Wilson's Cookbook Daily Calendar Recipes Specialty Cakes admin 5 years agoDecember 10, 2021

September 1st, 1875 Caramel Cake, 1912 Ginger Pears & 1880’s Baked Peaches, Pear Salad & Cantaloupe Mousse

Burlington Vermont 1875

September 1st 1875

Caramel Cake

2 eggs

1 cup sugar

1 ½ cup flour

½ cup butter

½ cup milk

1 teasp. Cream tarter

½ teasp. Soda

Bake in 2 sheets, put together and frosted.

Fig Filling 6 figs in water to cover, boil soft. Chop fine add 1 cup sugar; boil 20 min. Let it get cold before using.

May Gilkey

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/

Avondale Pennsylvania 1912

September 1^st 1912

Ginger Pears

The rather green pears may be used. Eight pounds fruit. Slice and place in a preserving kettle with six pounds sugar, the juice and grated rind of four lemons, one-fourth pound green ginger root, one cup water. Boil gently for three hours, then remove the ginger root and put remaining mixture in glasses. Seal while hot.

Sept 1st 1880s Franklinville NY

Baked Peaches

Put a layer of macaroon crumbs into a buttered baking dish and over the crumbs a layer of cut-up peaches, sprinkling with powdered sugar and just a dash of ginger syrup, or a little honey, as preferred. More macaroon crumbs and more peaches and some cream if necessary, and some of the syrup from canned peaches if not much cream is at hand. Bake in a slow oven and serve with whipped cream with just a suggestion of cinnamon if ginger syrup has been used; a mere hint of almond flavoring is honey was preferred.

Oh, so good!

Pear Salad

Cut large pears in half after peeling and scoop out the seed portions. Also, have one or two pears to cut in small dice. Have ready also small pieces of peaches and bananas and a few peeled and seeded grapes sprinkled over with a little ginger syrup and lemon juice. Fill the pear cups with this fruit mixture and sprinkle over with powdered sugar. Jut before serving put a generous portion of golden mayonnaise on each pear. With this salad serve tiny brown bread sandwiches spread with butter and honey.

Cantaloupe Mousse

Put a pint of cantaloupe pulp with a good cup of sugar into a saucepan to heat, adding one-half ounce of gelatine blended with a little cold water. When all is thoroughly hot and then blended cool thoroughly, add a little lemon juice and a cup of canned or maraschino cherries (or pineapple pulp or orange pulp if liked better) and put in a mold. Bury in ice until chilled and stiff enough to serve.

This recipe can also be made with the fresh canned strawberries or raspberries, with peaches or pear pulp; spiced with a bit of ginger for piquancy, varying flavors to suit individual preferences.