German immigrants brought Marmorkuchen–marble cake–to the United States. Vintage cook books and newspapers show spice-and-yellow cake batters swirled together. Late-nineteenth-century bakers began to swap spice cake for chocolate. Delicious vintage baking!
Today, March 4, is National Pound Cake Day ~ a perfect day to celebrate Pound Cake in Victorian America.
What is pound cake? What is it made of? Why was it a popular cake with 19th century bakers?
As today (July 9) is National Sugar Cookie Day, it’s a perfect opportunity to celebrate Sugar Cookies in Victorian America. Everything from sugar cookie history in a nutshell to images of vintage cookie cutters, nineteenth century recipes lifted from vintage newspapers and cookbooks (cook books = more accurate spelling). Indulge in a bit of sweet history with me. Pull up a chair and let me pour tea while we sit and visit awhile. You simply must try my special (modern) and scrumptious soft sugar cookie recipe (downloadable, savable, printable PDF).
Oatmeal took its place in the Victorian-American kitchen in the late 19th century. We’ve discovered oatmeal cookies (with and without raisins), oatmeal porridge, oatmeal in toiletries; now more late 19th-century recipes that call for oats. Delicious dishes like oatmeal puddings, oatmeal custards, oatmeal cream pie, oatmeal muffins, oatmeal biscuits (sweet), “parkin”… and a rather scary option– Oatmeal Soup.