A baking recipe found in”Borden’s Evaporated Milk Book of Recipes” published in the 1920s
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.
If you want to download Borden’s Evaporated Milk Book of Recipes click the icon below
Bacon and eggs belonging to those delicious weekend breakfasts for many of us. If you want to try a little playful variation, you can prepare them in a muffin mould for an even better presentation on the plate.
4 cake recipes found in “Moderne Baking” (Modern Baking) published by Freia as in 1938 to promote their baking powder
Baking is strange, our breakfast, lunch and dinner habits and menus change a lot from decade to decade, but our favourite cakes recipes hardly ever change. “Moderne Baking” was published 80 years ago and still you could find these four recipes in one version or other in just about any contemporary baking cook book.
Its nice to know there are still some constants in our lives in these times of rapid changes – Ted
A recipe from a promotion leaflet published by gilde.no
I guess the name of the post and the picnic marking on the picture might seem a little confusing but it should at least cover both kinds of outdoor eating. I know that we Norwegians are more keen on hiking than most, so if you prefer to bring these muffins for a picnic rather than on a hike that is no skin off my nose – 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 😉
A recipe from an ad for Nabisco Brand published in 1945
In context: Nabisco dates its founding to 1898, a decade when the bakery business underwent a major consolidation. Early in the decade, bakeries throughout the country were consolidated regionally, into companies such as Chicago’s American Biscuit and Manufacturing Company (which was formed from 40 Midwestern bakeries in 1830), the New York Biscuit Company (consisting of seven eastern bakeries), and the United States Baking Company. In 1898, the National Biscuit Company was formed from the combination of those three. The merger resulted in a company with 114 bakeries across the US and headquartered in New York City. The word “biscuit” is a traditional term for what are now termed “cookies” and “crackers” in American English, though British English retains “biscuit” to refer to these baked goods.
Key to the founding of Nabisco was Pittsburgh baking mogul Sylvester S. Marvin. Marvin arrived in Pittsburgh in 1863 and established himself in the cracker business, founding S. S. Marvin Co. Its products included crackers, cakes, and breads. Marvin was called the Edison of manufacturing for his innovations in the bakery business. By 1888, it was the largest in the US, and the centerpiece of the National Biscuit Company . Marvin was also a member of the elite South Fork Fishing and Hunting Club of Johnstown Flood fame. The F. A. Kennedy Steam Bakery in Boston, known for inventing Fig Newtons and producing Lorna Doone cookies, was one of the very first acquisitions made by Nabisco, joining the company in 1898.