A cake recipe found in “Healthy Recipes with Dairy Food” a free E-book published by Dairy Australia
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
An old-fashioned cake recipe found in “Mine lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag i 1994
Wikipedia:Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg
A cake recipe found in “A Sampler of Modern Sour Cream Recipes” published by American Dairy Association in 1970
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
A recipe for a birthday cake for April found in “Cake Baking Made Easy with Airy Fairy” published by Airy Fairy Cake Flour in 1927
Every little child should have the joy of a real birthday cake of his or her own, and every grown-up child should have the opportunity to renew his youth at least once a year with a special celebration on his own personal anniversary. These cakes will delight any child-big or little-and can be varied indefinitely to suit the occasion. They are as wholesome and nourishing as food, even for children, as they are effective from a decorative standpoint.
En kakeoppskrift funnet i “Igleheart’s Cake Secrets” publisert av Igleheart Flour in 1928
Dette er andre gang jeg poster fra denne gamle Igleheart kokeboka og igjen blir jeg slått av hvor lite baking og baketradisjoner har endret seg over årene sammenlignet med annen mat. Vi synes å ville ha kaker slik de alltid har vært. Kanskje fordi kaker bringe så gode minner fra barndommen vår – Ted
A light, delicious cake recipe found in
“90 Years of KitchenAid – The CookBook”
This American cake is extremely light, thanks to the use of oil instead of butter and the addition of extra egg whites. With such a virtuous cake, it is surely not a sin to add a rich mascarpone cream… The best accompaniment to this cake is, of course, a cup of Earl Grey tea.
A fancy cake recipe just right for the upcoming Easter found in “Igleheart Cake Secrets” published in 1928
This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted
A delicious cake recipe found in “Baker’s Favorite Chocolate Recipes” published in 1943
This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted