Holiday Cooking #24 These recipes are from a nice set of books I got from Columbus, Wisconsin, belonging to a Mrs. Corinne Christians; they are mostly dated in the 1950’s, except one book is dated in the 1920’s. She was likely a secretary as a lot of the recipes are written in shorthand; I will […]
Tag: #yeast
Holiday Baking #17 Sauris North Dakota 1920’s – 30’s November 17th 1930 (Monday) Boston cookies and Coconut Drop Cookies Dahlen Harm Just finished baking a double portion of Boston Cookies, and, because Ingwall gobbled down a few for lunch, I feel that they turned out good. Now I have just mixed up a portion (double […]
Holiday Baking #8 Boston Mass, 1930’s – 40’s Christmas Cake (?) prunes (cooked) Raisins put in oven (?) seedless raisins 1 c citron 1 c orange peel 1 c lemon peel – if hard put in double boiler – mix together, leave over night 1 c honey 1 T. vanilla 1 ½ c butter […]
Burlington Vermont 1875 July 20th 1875 Yeast Grate 3 potatoes, turn boiling water on until it thickens ½ cup salt, ½ or 2/3 cup sugar, When cool put in 1 cup yeast DAILY RECIPES BY CALENDAR As an ongoing feature here, I will add to this each day the recipes out of several books I […]
Oxford Mich. 1908 to 1960’s Saffron Cake Aunt Kate 3 comp. yeasts dissolved in 1 ½ c warm water, 2 tsp sug & 3 tbsp melted shortening. (I think that comp. yeast is going to equal a cake of yeast, which today would be a package of the yeast you get in the store) Add […]
I found in a couple of books recently with these recipes in them and wondered why ginger in the yeast? This seems like a very unusual ingredient for a yeast, which is the base for making bread (and many other recipes). I thought that it would inhibit the growth of the yeast, which uses sugar, […]
Burlington Vermont 1875 June 8th 1875 Buns 1 ½ cups milk warmed ½ cup sugar ½ cup yeast stir in flour and rise over night Add ¼ cup sugar ¼ cup butter ¼ cup currants mould & rice E.D.S. I am not certain that the word is mould, but I don’t know what else it […]
Avondale Pennsylvania 1912 June 7th 1912 Bread Ann Moore’s Aunt 3 Sieves of Flour ¾ cup of sugar 2 yeast cakes Large tablespoon of lard Large tablespoon of salt 1 qt. warm of water or more. Mix dry ingredients, stir in the water. Mix about ½ sieve of flour after the water has been put […]
Burlington Vermont 1875 May 22nd 1875 Cream Puffs 1 cup hot water ½ cup butter boil together Stirring in 1 cup flour while boiling, when cold add 3 eggs not beaten. Stir well, drop by tablespoonsful on buttered tins, bake 20 minutes in quick oven, be careful to not open door often when nessary. Cream […]
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 […]