Vintage Receipts

As you may have noticed, there was no posting last week. I did make a vintage receipt, but it was repeat of one already posted: Blueberry Muffins. Having taken advantage of farmer’s market special on blueberries, the past two weeks I’ve made blueberry muffins, blueberry pancakes (modern recipe), and tonight, Sour-Cream Blueberry Cakes.

This receipt comes from page 100 of the 1891 cookbook New England Breakfast Breads, Luncheon and Tea Biscuits by Lucia Gray Swett. Using these vintage receipts for “sweets” such as this reminds me how today’s “sweets” are overly sweet. Although this is called a “cake” I would define it more as a biscuit in the American sense. (In Europe, “biscuits” are what Americans know as “cookies.”)  The texture is like a drop biscuit, only slightly sweetened and with blueberries.

Read More About Sour-Cream Blueberry Cakes

Since last week’s Raspberry Preserves experiment turned out a fiasco, I decided to try something else from the 1921  Fruits and Their Cookery. So, this time it was on page 128, for Cream Blueberry Gingerbread. 

Unlike last week, this turned out well. Despite several obstacles I had to overcome. First, only having 3/4 cup of sour cream, I improvised, substituting canned cream for missing 1/4 cup sour cream. Second, after adding the soda, the batter really leavened.  It appeared it would require a bigger pan than the (about 8×8 inch) pan I’d first chosen to use. The finished gingerbread was to only be an inch and a half high, so I used a larger pan. But, the smaller pan probably would have been okay, because, after spreading the batter in the longer pan, there was still room left. 

I’d never thought of blueberries going with gingerbread, but it tasted pretty good. The texture is similar to brownies. Even the color. But, instead of chocolate/cocoa, the molasses gives it the dark color. As with about all receipts/recipes I’ve tried from old cookbooks, sweets aren’t overly sweet, like commonly found in today’s desserts.

Early cookbooks assume the cook knows all about baking, so doesn’t cover many of the steps that, in those days, were taken for granted. The metal pan used for baking must be buttered and floured to prevent gingerbread from sticking to pan. I figured “bake gently” referred to a slow oven, but I wasn’t sure how slow. I’d seen modern-day gingerbread recipes call for a 350°F oven. To be on safe side, I preheated oven to 350°F, but baked gingerbread at 325°F. I think this is about right: it was done in almost 25 minutes.

One of the drawbacks of living solo is, whenever I create a stupendous, savory, new dish, there’s no one to share it with at that triumphant moment. No one to “give compliments to the chef” and agree that I’m such a great cook. 😉 But, on the other side of the coin, if I should happen to create a fiasco, no one knows or has to know. 😉 

After getting some raspberries on sale, I decided to make Raspberry Preserves, using the 1921 cookbook Fruits and Their Cookery by Harriet Schuyler Nelson. (No, not the same Harriet Nelson that married Ozzie.)

What I’d like to say is how delicious those preserves tasted! And, being my first attempt of making any kind of jams/jellies/preserves, this was a historical moment for me. And, as this blog is dedicated to the great historical receipts/recipes that can still be used in the 21st Century, I have this opportunity to share that with my readers.

Read More About These Raspberry Preserves

Last night I made some blueberry muffins from a receipt in “When Mother Lets Us Cook,” by Constance Johnson, which is embedded at my Vintage Cookbooks site.  This children’s cookbook, now in public domain, was copyrighted in 1908. The images at the links given are for the 1919 printing, although Archive.org additionally has a 1916 printing of the same title. 

Read More About the Muffins