A sweet recipe found in “Condenced Milk and its use in Good Cookery” published by Borden’s Condenced Milk Company in 1927
Fudge is a type of confectionery which is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 238° F (116° C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Fruits, nuts, chocolate, caramel, candies, and other flavors are sometimes added either inside or on top. It is often bought as a gift from a gift shop in tourist areas and attractions.
These scones are plain, meaning without added fruit, but they are light, airy and have just the right amount of crusty surface that makes them the perfect backdrop for the vanilla and maple syrup butter.
A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.
A delicious recipe found in “Chocolate and Cocoa Recipes & Home Made Candy Recipes” published by Baker’s Chocolate in 1909
I posted the cook book this recipe comes from in pdf format two years ago and you can download it HERE.
The little book is a real treat from the gilded era just after the turn of the last century , 64 pages of chocolate and candy delight, richly illustrated with beautiful colour lithographs like the one above. And all you need to do to make it yours in PDF format is to click the link above and download it from that page. Enjoy – Ted