They all had dinner – fourteen of them round the immense three-pedestal table extended to its uttermost and even then they were crammed round it. They ate four roast chickens, bread sauce, mashed potato and runner beans followed by plum tart and what the Duchy called Shape – blancmange.
A classic Continental 19th century cake recipe found in “The Chocolate Book” by Valerie Barrett published in 1987
Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the caramel topping helps to prevent drying out.
Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel top, it was simple but elegant, as opposed to the more intricate cakes of the age.
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