Posts Tagged ‘old receipt’

snow cakes

This morning we tried a new recipe and loved it, so I wanted to share it with you!  The original recipe is from The Young Housekeeper’s Friend, c. 1859.

Snow Fritters

Stir together milk, flour, and a little salt, to make rather a thick batter.  Add new-fallen snow in the proportion of a tea-cupful to a pint of milk.  Have the fat ready hot, at the time you stir in the snow, and drop the batter into it with a spoon.  These pancakes are even preferred by some, to those made with eggs.

What I did:

  • 4 cups milk
  • 2 cups white flour
  • 3 cups whole wheat flour
  • 1 teaspoon salt

Mix thoroughly and then stir in:

  • 2 cups new snow

Fry on a hot greased griddle.

These pancakes were dense and delicious!  We served them with Peach Butter.

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Have you ever wondered if there is an alternitive to dry active yeast, besides sour dough?  Are you curiouse as to how a home maker obtained yeast before it was readily avalible on the market?  I was, and I found some answers…

At first I was skeptical.  Aren’t hops for beer?  Yes, and no.  They also make a wonderful fresh yeast that keeps well and makes lovely bread. 

For my recipe, see here…


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This cake recipe is taken from The Young Housekeeper’s Friend, by Mrs. Cornelius, 1859.  I have never tried it, but am temped to…just ’cause. 

It is found under the heading ‘Cup Cakes’ and the specific instructions under this heading are as follows:

The cup used as a measure for the receipts in this book is not the tea-table china cup, but the common large earthen teacup, except where a small one is specified; and the teaspoon used is neither the largest or the`smallest, but the medium sized.


  To ten cups of flour, put six of sugar, three of butter, three of sour milk (a little warm), eight eggs, a glass of wine, a large teaspoonful of saleratus, a nutmeg, a pound of currants, a pound of raisins.

For instructions, one must turn to the beginning of the cake making section. 


  When cake or pastry is to be made, take care not to make trouble for others by scattering materials, and soiling the table or floor, or by the needless use of many dishes.  Put on a large and clean apron, roll your sleeves above the elbows, tie something over your head lest hair may fall; take care that your hands are clean, and have a basin of water and a clean towel at hand.  Place everything you will need on the table; butter the pans, grate the nutmegs, and squeeze the lemons.  Then break the eggs, each in a cup by itself, lest adding a bad one to the others should spoil the whole.  Then weigh or measure flour and sugar, and, if not already done, sift them.  Make your cake in an earthen, and not in a tin pan.

In warm weather put your eggs into cold water some time before you are ready to break them.  They cut into a much finer froth for being cold.  For some kinds of cake the whites should be cut to a stiff froth, and the yolks beaten and strained, and then put to the butter and sugar after these have been stirred till they look like cream.  Then mix the flour gradually.

When cream or sour milk is to be put in, half of it should be added when half the flour is mixed in; then the remainder of the flour, and then the saleratus dissolved in the other half of the cream or milk.  Lastly, add the spice, wine, lemon-juice, or fruit.

In the summer do not stir cake with the hand; the warmth of it makes it less light.  A wooden spoon, kept on purpose, is the best thing.  In winter, soften, but do not melt the butter, before using it.  Cake not raised with yeast, should be baked as soon as it is made, except such as is hard enough to be rolled.  Cookies and sugar gingerbread roll out more smoothly the next day.

* * *

New Orleans, or other good brown sugar, is best for raised, fruit, and wedding cake, but it should be course-grained and clean.  It will answer also for cup cake, especially if fruit is used.  White sugar must be used fir sponge and other white cake.

Attention and practice will teach when cake is well bakes.  When it is done enough, it settles a little away from the pan.  Even well made cake becomes heavy by being taken out of the oven before it is perfectly baked.  Moving it carelessly while it is baking will also make light cake fall.  If you have occasion to change the position of the pans, do it gently.

A tin chest or a stone jar is good to keep cake in, and it is a good way to let that which is not to be kept long, remain in the tins in which it was baked.

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