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.
This book review of an historic cookbook illuminates my reasons for a 4.5-star review. This vintage cookbook is so much more than a collection of historic recipes–it provides a peek into the homemaker’s roles, available ingredients, methods of food preparation and attitudes about waste, as well as regional favorites. Small elements–such as reference to measuring salt with a dessert spoon–explains much to amateur historians about the way things once were. Article includes one of the recipes from the book: cream pie with a rich pie crust.
