cream – Recipes of Yesteryear

Puddings in 1920

Boston Sunday Post, Boston, Massachusetts Aug 01, 1920, page 76 Brown Pudding Two-thirds cup bread crumbs, 2-3 cup flour, 2-3 cup finely chopped suet, 2-3 cup sugar, 2-3 cup dark-colored jam–plum or raspberry; 2-3 cup milk, 2 eggs, 2 teaspoons baking powder, 1 teaspoon salt. Mix dry ingredients first, add the jam and moisten withContinue reading “Puddings in 1920”

Pineapple Cream Cake in 1920

Omaha Daily Bee, Omaha, Nebraska May 23, 1920, page 16 Separate the yolks and whites of six eggs, and one cup of sugar to the yolks and beat together until creamy. Sieve one cup of flour and one teaspoonful of baking powder together and beat the white of the eggs stiffly. Stir there ingredients lightlyContinue reading “Pineapple Cream Cake in 1920”