Grandma-approved old fashioned recipes
Cream the butter, add the sugar then alternately add the “Presto” and milk. Beat the whites of eggs very stiff
Cream the butter, add the sugar then alternately add the “Presto” and milk. Beat the whites of eggs very stiff Continue reading
From 1874:
Four eggs, one cup sugar, one cup flour, two teaspoonfuls cream tartar, one of soda; bake in a large bread pan; when done, turn out on a paper; spread jelly on the bottom side, and roll up tight in the paper… Continue reading
From 1908:
Cream, one-half cupful, using a measure of butter, add one cupful of granulated sugar; cream again until the mixture is nearly white, afterward add one cupful of sweet milk and two cupfuls of flour, into which sift two rounding teaspoonfuls of baking powder. Beat the mixture thoroughly and then add the stiffly beaten whites of three eggs, folding them in instead of beating. In this case it… Continue reading
From 1922:
Confederate cake recalls wartime.
With the domestic arts developed to such a fine point of excellence today, one can appreciate the hardships of our ancestors, especially in the war between the states when food was scarce and very expensive.
Mrs. W.R. Lyman, of Bay St. Louis, whose mother was one of those heroic women of the times, sends a recipe appropriately called Confederate pound cake, in which… Continue reading
From 1915:
I like cake, if it’s nice and sweet; the sweeter the better, and I really like it best when I make it myself. One of my favorite recipes is for honey cake. This is what I put into it:
One half breakfast cupful of sugar;
breakfast cupful of rich sour cream;
2 cupfuls of flour;
½ teaspoonful of carbonate of soda, and
honey to taste.
Mix… Continue reading
From 1922:
The following recipe is from a collection of recipes in the possession of an elderly woman who has lived her life in Berwick, Mo. She says this recipe is reliable, or to quote her: “It never fails if directions are followed.”
Beat three egg whites and yolks together, two minutes. Add one and one-half cups of sugar. Beat five minutes.
Mix two level teaspoons of cream… Continue reading
From 1915:
Make a rich biscuit dough of 1 cup of flour, 1 even teaspoon of salt, 1 heaping teaspoon of lard and 2 heaping teaspoons of baking powder. Mix these all together with a knife, then make a well in center and add ½ cup of milk. Fold all together and turn out on board, cut in biscuit shape and bake in fast oven. Wash and stem berries… Continue reading
From 1910:
Equal parts of eggs and sugar by weight;
half the weight of the eggs in sifted flour.
To one pound of eggs, use the grated rind and juice of one large, fresh lemon.
Beat the yolks and whites separately, very stiffly, before adding flour to both. Beat until perfectly smooth,
with up and down strokes, and bake on sheets of tin immediately, in a quick, but… Continue reading
From 1910:
Take five eggs and half a pound of loaf sugar, sifted; break the eggs over the sugar and beat well together
with a silver fork for half an hour; previously take the weight of two and one-half eggs in their shells in flour. After you have beaten the eggs and sugar the required time, grate in the yellow rind of one lemon, or use the juice with… Continue reading
From 1910:
Weight of the eggs in sugar and half the weight in flour.
Separate the yolks and whites of the eggs and, as no baking powder is used, they must be beaten very light. After beating the yolks and sugar until they froth, and the whites until they stand alone, blend by putting in a little flour and then a little white, alternately, until all is in the… Continue reading
Cream a half cup butter with two of sugar and the yolks of three eggs until light. Add slowly one cup sweet milk; sift three cups flour with two teaspoons baking powder, vanilla to taste and the whipped whites last of all. Bake 35 minutes. The more you beat this cake the better it is… Continue reading
10 ½ ounces figs
5 eggs
10 ½ ounces sugar
10 ½ ounces flour
10 ½ ounces almonds
1 teaspoon baking powder
Soak the figs overnight in milk, then drain and cut into pieces.
Blanch the almonds and cut them.
Beat the egg yolks until light and pale yellow.
Before beating the sugar into them fold in the egg whites, which have been beaten stiff;
add the almonds, sifted… Continue reading
The author of this recipe, who lives where citrus fruits abound, suggests that the juice of one-half a grapefruit can be substituted for the sour milk in this cake. It is well to know this for an emergency, but the city dweller will hardly avail herself of it often. In appearance and texture this cake is more like gingerbread than fruit cake, though with citron and a little more of… Continue reading
One and a half cups butter,
half cup each of butter and of lard,
three eggs,
a grated nutmeg,
a teaspoon ground cloves,
three teaspoons ground cinnamon,
a teaspoon and a half baking soda,
a cup each of currants and of raisins, the latter cooked in a little water until tender and all the water cooked away,
a cup sour milk,
a cup nut meats,
walnut or any kind you… Continue reading
Two and a half pounds white sugar,
one pound butter,
one pound flour,
dozen eggs.
Beat eggs, add sugar and butter creamed together, and flour.
Add two pounds currants, one and one-half pounds raisins, and one pound shredded citron, dredged in flour, and two ounces each of allspice and cinnamon, and one ounce grated nutmeg.
Bake in a very slow oven about five hours and watch constantly, as it… Continue reading
Rub one cup of butter to a cream with two cups of sugar, add the beaten yolks of four eggs, one cup of milk, the whipped whites of the eggs, three cups flour, three teaspoons baking powder, one cup of milk.
Bake in three layers.
For chocolate frosting or filling boil one cup sugar and a third of a cup of water without stirring until it threads, pour… Continue reading
One pound of butter,
one pound of flour,
one-quarter of a pound of sugar (fine granulated)
one dozen eggs,
two pounds of citron,
two small coconuts grated,
two pounds bleached almonds,
one wineglassful of wine,
one wineglassful of brandy,
one teaspoonful of ground cinnamon,
one grated nutmeg,
one teaspoonful of ground mace,
two teaspoonfuls of baking powder,
cream, butter and sugar, and eggs, thoroughly beaten, but not separated.
Mix… Continue reading
You Can Use Karo Corn Syrup in Making Cake
Here is the recipe for the delicious Karo Corn Syrup Fruit Cake. This should be your Christmas cake this year. It is wholesome, has a wonderful flavor and saves the sugar. Try it.
2 cups Karo Corn Syrup
1 cup brown sugar
1 cup butter
1 cup milk
1 tablespoon each cinnamon and cloves
Grated nutmeg
4 eggs 41/2 cups… Continue reading
One-half cup milk,
1 rounded teaspoon baking powder,
1 heaping tablespoon butter,
1 cup sugar,
1 large cupful flour,
1 egg.
Bake in three layers, filling with jelly or any filling
desired… Continue reading