Nineteenth century breads often called for “a teacup of yeast,” a huge amount compared to today’s recipes. Victorian-era housekeepers (e.g. wives) made their yeast. And continued to whip up fresh batches of yeast (with a touch of the last batch as a starter) well after commercially prepared yeast waited on grocer’s shelves.
Can you imagine baking cookies like a Victorian? Given many ingredients and measuring methods are unfamiliar to today’s cooks, I’ve shared brief info about those mystery ingredients and 19th-century measuring implements.
Historic recipes are a valuable link to our immigrant ancestors (whether the actual recipe is a family heirloom or not). This recipe for shortbread and Pebber Nodder (Danish Butter Cookies) put me in mind of my great grandmother. I include the Top 5 Reasons why I care about old fashioned cookie recipes.
