Subject: Mary Elizabeth's Cookbook (c. 1917)

Posted on: January 29 2018 @ 03:18 PM
By: Website Manager

Content:

I was recently given my great-great grandmother's (Mary Eva Oden Robison's) cookbook. These recipes were included in the cookbook titled "Mary Elizabeth's Cook Book" copyright 1917 in Columbus, OH.

I think she had a sweet tooth like me because the baking section of the cookbook was very heavily used! There are plenty of fingerprint smudges, stains, tears, and missing corners.

~Submitted by Haley Martin (Mt. Perry, Ohio)


Recipes in the following replies:
Mary Eva's Cake
French Cream Cake
Chocolate Cake with Mocha Icing
Caramel Dessert
Caramel Cake





Replies:

Mary Elizabeth's Cakes (c. 1917)

Posted on: January 29 2018 @ 03:28 PM
By: Website Manager

Content:

I have tried this recipe and it tastes very similar to carrot cake. I also iced the top with a cream cheese frosting. It was very good! ~Haley Martin

Mary Eva's Cake



Ingredients:
2 cups brown sugar
1/2 cup butter
2 eggs
2 teaspoons cocoa
1/2 cup hot water
1/2 cup sour cream
1 teaspoon baking soda
2 cups flour

Instructions:

Heavily grease 9x13 pan.
Mix all dry ingredients in a bowl.
In separate bowl, cube the butter then add hot water.
Mix until melted, then add to dry.
Add eggs and sour cream.

Bake at 350 for 30 minutes.


Mary Elizabeth's Cakes (c. 1917)

Posted on: January 29 2018 @ 03:38 PM
By: Website Manager

Content:

French Cream Cake

Ingredients for two layers:
1 cup sugar
3/4 cup butter
1/2 cup sweet milk
1 1/2 cups flour
1 1/2 teaspoons baking powder
7 egg yolks

NOTE: This recipe does NOT give instructions on baking the cake. It lists the ingredients for the cake only and states "This makes two layers". ~Haley Martin

Cream filling ingredients:
1 pint sweet milk
2 tablespoons cornstarch
1/2 cup sweet milk
2 well beaten eggs
1 cup sugar
1/2 cup butter
vanilla to flavor

Instructions for the cream filling
Put one pint sweet milk in double boiler.
Mix 2 tablespoons cornstarch with 1/2 cup sweet milk, add 2 well beaten eggs.
When milk is boiled add nearly cup sugar and gradually add cornstarch and eggs, stirring constantly.
Add 1/2 cup butter, stirring until dissolved.
Flavor with vanilla and spread between cakes while hot.


Mary Elizabeth's Cakes (c. 1917)

Posted on: January 29 2018 @ 03:41 PM
By: Website Manager

Content:

Chocolate Cake with Mocha Icing

This recipe does not include baking instructions- only an ingredients list was provided.

Cake Ingredients:
6 egg whites
1 cup butter
1 1/2 cups granulated sugar
3 1/2 cups flour
2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla
5 teaspoons cocoa dissolved in 1/2 cup water

Mocha Icing Ingredients:
1 pound powdered sugar
1 tablespoon butter
2 tablespoons cocoa thinned with 1/2 cup coffee
1 teaspoon vanilla


Mary Elizabeth's Cookbook (c. 1917)

Posted on: January 29 2018 @ 03:45 PM
By: Website Manager

Content:

Caramel Dessert

Ingredients
1 quart milk
3 tablespoons cornstarch
1 tablespoon butter
2 cups granulated sugar
vanilla to flavor
whipped cream to garnish

Instructions
Cook milk, cornstarch, and butter until thick.
Melt in skillet 2 cups granulated sugar.
While both are hot, mix and flavor well with vanilla.

Serve cold with whipped cream.





Mary Elizabeth's Cookbook (c. 1917)

Posted on: January 29 2018 @ 04:23 PM
By: Website Manager

Content:

Caramel Cake

Ingredients:
1 1/2 cups sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla
2 tablespoons caramel syrup
3 cups cake flour
1 cup water
1/4 teaspoon salt
4 teaspoons phosphate or tartar baking powder

Caramel Syrup:
1/2 cup sugar
1/4 cup boiling water

Seven Minute Frosting:
1 1/2 cups sugar
5 tablespoons water
1/2 tablespoon white corn syrup
2 tablespoons caramelized sugar syrup
2 egg whites (unbeaten)

Instructions
Prepare caramel syrup by heating 1/2 cup sugar in pan over slow fire until melted and medium dark brown.
Pour 1/4 cup boiling water over syrup. Continue to heat until lumps are dissolved.
Cream butter, gradually add sugar, and continue creaming.
Add egg yolks and beat well.
Add sifted dry ingredients alternately with water, adding vanilla and caramel sirup while stirring.
Add beaten egg whites quickly. Bake in two 9-inch layers. Spread with caramel 7-minute frosting.

For Frosting:
Place sugar, egg whites, and corn syrup in top of double boiler.
Beat with rotary beater until mixed, then place over boiling water in lower part of double boiler; keep the water boiling during the whole cooking process.
Beat continuously until stiff enough to hold its form when beater is withdrawn.
This will require about 7 minutes.
Remove from fire, add vanilla, and beat until stiff enough to spread.


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