Relic Home and Blacksmith Shop

Monday, March 20, 2017

Recipes From the Early 1900s

Sponge Cake ~~~~~Bertha Tanner

1 Cup sugar
6 eggs
1 Tbs lemon
3 Tbs cold water
1 tsp baking powder
1/2 tsp salt
1/2 teacup of flour
1/2 teacup of potato starch

Separate  eggs, beat egg yolks with sugar,
mix with other ingredients
Mix whites, blend into other mixture
Sugar the pan.   No temperature given.

Sponge Cake ~~~~~~~Mrs. Paxman

4 Egg yolks
3 Tbs cold water
1 cup sugar
1 1/2 Tbs cornstarch in cup and fill cup with flour
1  1/4 tsp of baking powder
Whites of 4 eggs

Beat yolks with water til thickened
Add additional ingredients
Add egg whites beaten
No temperature given
(filling below)

Filling~~~~~~~~Mrs. Paxman

7/8 cup of sugar
1/8 cup flour
2 eggs
2 cups scalded milk
1/2 tsp butter cream
add powder sugar until thick
add warm dressing???

Doughnuts~~~~~Bertha Tanner

2 teacups of buttermilk
1 teacup of cream  (sweet or sour)
3 eggs
nutmeg
1 tsp soda
1 teacup of sugar
1 tsp of baking powder
Blend to make a soft dough  and fry.

Baker's Gingersnaps ~~~~~~~~Mina Peterson

1 Cup each of sugar, molasses and butter
1 tsp soda
1 Tbs ginger
1/2 tsp of black pepper
Nearly 1 cup of lukewarm water

Dissolve the soda in lukewarm water.
Mix all together; add flour to make a soft dough.
Punch of pieces the size of marbles.
Place in pan with space between to allow for spreading.
 Bake

Hot Water Cake  ~~~~~~Mrs. Paxman

Cream 1/2 cup sugar with 1/2 cup lard
Add 1/2 cup molasses
2 1/2 cups of flour with a scant tsp of soda
Add  1 tsp each of nutmeg, cinnamon, allspice and cloves.
Last of All, Add 1 cup of boiling hot water.



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