A no-bake pie recipe found on an ad for Carnation Evaporated Milk published in a July 1963 issue of LIFE magazine
The secret is Carnation
the milk that whips like cream – at 1/2 the cost.
A dessert recipe found in “Best of the best 2” a free E-book
published by Dairy Australia
And I thought Australians were sober and down to earth and here
they offer us a party dessert that borders on to the ultra-decadent.
But when you think of it, we all deserve a little decadence from
time to time, don’t we
Ted
A dessert recipe from the Tudor era found on CookIt!
Leach is a kind of milk jelly a little like a blancmange. There are milk versions but this one was a dish for Lent when the Tudors would not use milk. Almond milk was used during Lent instead. This is a high table dish for a gentry family and is served attractively. It is time consuming to make requiring setting time and a swift hand when turning out.The top half of the leach is coloured with red wine.
A grownup dessert recipe found in
“Borden’s Eagel Brand Book of Recipes” published by
Borden’s Condenced Milk Company in the 1930s
I think I have mentioned it before, but desserts and other food featuring strong coffee is best suited for serving to grown ups. Children seldom find it tasteful. But who cares, we’re grown ups aren’t we
Ted
A dessert recipe found in “Condenced Milk and its use
in Good Cookery” published by Borden’s Condenced
Milk Company in 1927
The recipes and instructions in these old cookbooks from the 1920s are so short and to the point that if housewives and cooks from back then had a chance to take a look in today’s cookbooks with all their explanations and pictures and what have you, they would probably thing we are all right behind the barn as they say in the Yorkshire Dales.
A dessert recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925
Another of those desserts for adults from the book that tells you the story of coffee and gives you recipes for coffee tasting goodies.
An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
I have to confess that I have never been particularly excited about dessert gellies. Even as a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted
A recipe for some grown-up sweets found on chatelaine.com
Add some grown-up sparkle with these delicious jelly squares
for your Easter sweets.
Lovely jelly sweets recipes found in “Knox Gelatine Dainty Desserts – Salads – Candies” published in 1927”
I have to admit that I love homemade sweets. We always made marzipan, cream and chocolate caramels and candied fruit for Christmas when I was a kid and the thought of those can still make me drift off into lovely childhood memories. I think it’s time to start planning the easter sweets – Ted
A classic chocolate dessert found in “Knox Gelatine – Dainty Desserts – Candies – Salads” published in 1927
I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too
Ted
A great Christmasy sweets recipe found on goodtoknow.co.uk
Delicately flavoured with rosewater, these homemade Turkish Delights look gorgeous and taste wonderful. A great gift. This easy rose Turkish Delight recipe makes 36-49 squares and is the perfect food gift to wrap up in cellophane bags and give to loved ones. It’s a classic recipe that you’ll want to make time and time again.
Don’t forget to dust each cube with icing sugar before handing to friends and family. Once you’ve made your Turkish Delight store in a cool, dry place (but not in the fridge) for up to 1 week. This recipe is not suitable for freezing. Turkish Delight like most recipes to best made and eaten on the same day.
Recipes for a delicious starter and a smooth sandwich spread found in ”Cappelens Kokebok” (Cappelen’s Cook Book)
published in 1991
Caviar made with smoked cod roe is a very popular sandwich spread in Scandinavia and are available both in glass jars and in tubes like this one.
The caviar mousse and caviar cream in these recipes are made with unsmoked roe from cod or similar fish and that makes for a lot milder and smoother taste.
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A dessert recipe inspired by Jane Austen’s novels
found in historyextra.com
Whether it’s breakfast at Northanger Abbey, tea and cake at Mansfield Park, or one of Mrs Bennet’s dinners to impress, food is an important theme in Jane Austen’s novels. And now, Austen fans can recreate the dishes featured in the author’s works, thanks to new book “Dinner with Mr Darcy” by Pen Vogler
Flummery is a white jelly, which was set in elegant molds or as shapes in clear jelly. Its delicate, creamy taste goes particularly well with rhubarb, strawberries, and raspberries. A modern version would be to add the puréed fruit to the ingredients, taking away the same volume of water.
A rather posh dessert recipe found in Valerie Barrett’s
“The Chocolate Book” published in 1987
Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
Text from Wikipedia
A recipe from “The Fifty States Cookbook” published in 1977
A chiffon pie is a type of pie that consists of a special type of airy mousse-like filling in a crust. The filling is typically produced by folding meringue and/or whipped cream into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin. This filling is then put into a pre-baked pie shell of variable composition. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
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