This strawberry custard recipe is from the 1930s! I found it in one of grandma’s cookbooks while clearing out her house. Continue reading Old-Fashioned Strawberry Dessert
This rose jelly is made with fresh rose petals. It’s a stunning dessert, delicious and easy to make. Isn’t the color amazing? The rose jelly is made without artificial food coloring – it’s naturally colored with pink rose petals!
Have you been making meringue or angel food cake? And have lots of egg yolks left over? Or have you been making homemade ice cream or creamy pudding with egg yolks? And are looking for recipes with leftover egg whites? Then you’ve come to the right place. 😉 Below you’ll find more than 15 easy, delicious dessert recipes with leftover egg whites or egg yolks. Continue reading 15+ Ways To Use Up Leftover Egg Whites Or Egg Yolks
If you read my blog regularly, you know that I’m trying out old pie recipes at the moment. After strawberry, raspberry, orange and mock cream pie, I now made 1920s Boston cream pie. Even if it’s called pie, it’s rather a cake: Boston cream pie is a layer cake with custard filling. Continue reading 1920s Boston Cream Pie
After baking 1910s strawberry custard pie and 1910s mock cream pie, I couldn’t wait to try out another antique pie recipe! 😀 Raspberry cream pie dates back to the 1880s: it’s an easy and delicious summer pie recipe with a raspberry and dairy-free cream filling. The sweet cream is perfect with the tangy raspberry filling. The cream filling is also delicious as dairy-free whipped cream substitute with cakes and desserts! Continue reading Victorian Raspberry Cream Pie
This creamy and easy to make blue-green pudding is naturally colored with homemade natural blue food coloring! Isn’t the color amazing? Continue reading Blue Pudding With Natural Food Coloring
For the HFF2 challenge 24 – Redo! I made the Edwardian Strawberry Custard Pie again. Last time the cake didn’t turn out as planned: the custard was too runny, the pie too sweet, and I had made too much shortcrust pastry. So I made some adjustment to the recipe. Continue reading Strawberry Custard Pie – Historical Food Fortnightly Challenge #24 – Redo!
For the Historical Food Fortnightly challenge 19 – Ethnic Foods, I made two Austrian desserts: Salzburger Nockerl and Kaiserschmarrn. Both recipes are original Victorian recipes: from the 1840s and 1850s. I’ve often made modern Salzburger Nockerl and Kaiserschmarrn, but I’ve never made the original historical recipes – so I was curious how they’d taste compared to the modern recipe versions. 😀 Continue reading Victorian Salzburger Nockerl And Kaiserschmarrn Recipe – Historical Food Fortnightly
I made Victorian lemon sponge for the Historical Food Fortnightly challenge 7: Pretty As A Picture. The recipe is from Mrs Beeton’s Household Management book, first published in 1861. Continue reading Victorian Lemon Sponge Recipe – Historical Food Fortnightly