A recipe from the “Calumet Cook Book” published in 1921
Back in my childhood cream puffs, particularly cream puff wreaths, were regarded as just about the most delicious kind of pastries one could be served. But as I’ve told you before, little Ted had a sweet tooth the size of a small South American country and as you will notice, the recipe contains no sugar. My old female relatives who were famous for their cream puffs were even stingy with the sugar in the whipped cream.
As our family were on our way to visit one of these old stingy bats little Ted was praying for anything but cream puffs. But what do you think happened. Those old bats always had to show off with their damned cream puffs. The fifties were hard I tell you, just ask anyone who was there – Ted 😉
Based on the 1920’s Omelette Arnold Bennett, this decadent dish has been turned into delicious canapés. Enjoy them with a Manhattan cocktail, an American-style drink which were in high fashion after the WWI.
A old fashioned recipe found in “Ryzon Baking Book” by Marion Harris Neil published in 1917
It is nice to see that the recipes from these early 19th century ads, recipe booklets and books still are popular. I posted another one from a Kellogg’s ad the other day and it was one of the most popular posts that week – Ted 🙂
A recipe from a Kellogg’s All-Bran ad published in 1928
From the ad text: Kellogg’s All-Bran makes wonderful bran muffins. Rich with old fashioned flavour. light and fluffy through and through. And you can be sure, too, they’re extra healthful – because of the natural “bulk” All-Brand supplies.
Plenty of bulk in the diet is essential to healthful regularity, doctors say. All-Bran furnishes bulk in generous quantity because it is 100% bran. For more effective than other brand products. Its rich nutty flavour adds real delightfulness to every recipe.
If All-Bran muffins was rich with old flashioned flavour back in 1928 it will surely be even richer with it in our day and age – Ted 😉
In the foreword in this recipe booklet from the 1920s it says:
Be lavish with raisins. It is justiﬁed by dietetic worth. They furnish 1560 units of energizing nutriment per pound, more energy than eggs, milk, meat or ﬁsh. They are 76 per cent pure fruit sugar in practically pre-digested form so their good is almost immediately assimilated.
They furnish food iron and valuable organic salts. Put raisins in oatmeal and in cookies, cakes and breads. Serve bread puddings, boiled rice and breakfast cereals with raisins. They improve sweet potatoes, candied or mashed. Raisins make plain foods delicious—be lavish with them.
A recipe from “Rumford Bakebok” (Rumford Baking Book) published in 1927
At a jumble-sale this summer I picked up a stack of small cookbooks and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product but who cares.
The book had been appreciated as it was obvious that several generations of the woman in the Grindalen family had used it frequently before it ended up in my vast collection of old printed matter. (Two generations had scribbled their name inside and one on the outside.)