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
A dessert recipe found in “Recipes the Modern Pabst-ett Way” published by the Pabst Corporation in 1931
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.
A traditional Scottish dessert recipe found on BBC Food
There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but you will love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too.
A contemporary take on a traditional Spanish dessert recipe found on meny.no
Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: The Challenge: “Foods served at notable events in history.
What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish.”
Stephanie chose the lemon tart served the first class passangers on Titatic