Welcome back! It’s been a moment since I’ve had the time to work on my Vintage Recipes series, a whole year to be exact. 2022 was crazy, but it’s time to reset and get back to sharing recipes with you.
As I was researching what to bake next, I ran into a strange issue in one of my books titled, “The Daily Independent Cook Book” from 1948. It was published by Kannapolis Publishing Company. They called it “A collection of favorite recipes tested and proved in Kannapolis area kitchens by some of North Carolina’s best cooks.”
Well, bless their hearts. Some of those “best cooks” didn’t leave instructions!
In any vintage cookbook, I always look at the cookies, cakes and desserts first. But, it’s hard to bake a new recipe with no information.
When this book was published, there was no internet. I found similar recipes for two of the three below online, but, in 1948, unless you know the baker or had it before, sorry friend, you’re missing key information to make it on your own.
Here are just a few of the interesting ones in the book.
The Irish Potato Coffee Cake. The author thankfully gives all of the ingredients, but as for the filling and what exactly you’re boiling, or at what temperature and for how long you’re baking the cake … you’re out of luck.
I am interested in how this would taste with potatos, coffee, spices, raisins and that filling. Maybe I’ll just have to wing it. I’ll let ya know how that goes.
The Easter Bunny Cake … takes the cake, in my opinion.
Bake it however you want. Just figure it out. Hopefully you don’t curdle the milk with the lemon juice. Also, what makes it an Easter Bunny cake anyway?
You can try to google this one by the name, but you’ll only find cakes shaped like Easter Bunnies. Not exactly helpful.
And finally, the Jam Cake. Unless you’ve had this kind of cake before, I’m not sure you’d know how you’re supposed to bake this! Do you put the jam *in the cake batter?
I imagine the filling is for between the cakes, but that’s not clear either. I did some research on this one since it was the most vague and, turns out, there are a lot of other Jam Cake recipes. Southern Living and even Paula Dean had recipes for this cake. But again, no internet in 1948 to find out more.
The jam seems to be the star, so next time I make or buy some great strawberry jam, I may just give this a try!
If you’ve made any of these recipes or have had them before, let me know! I’d love to hear how they came out and how exactly you bake them. Comment below or email me at email@example.com.
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Chocolate Potato Candy (ew.)
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way
4 thoughts on “Vintage Recipes … but how exactly do I make it?”
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