Wood Cookstove Baking | Antique Cookbooks | Bread Pudding, Apple Cake

Hi friends, today I want to share with you some really awesome antique cookbooks Dan bought me. I love old things, and it thrills me to no end that I get to cook recipes from them. If you want to skip to the cooking part of this video, jump to the 10:00 minute mark.

Corn Bread Recipe
The New Pennsylvania Dutch Cookbook

1 cup Flour
1/2 tsp BS
2 scant tsp BP
1 TBSP or more of white sugar
1 scant tsp salt
2/3 cup cornmeal
3 eggs
1 cup sour milk of buttermilk

Sift dry ingredients, add wet and mix. Bake at 425 for 30 Min in a bread pan.

Bread Pudding

24 cups firm bread, cut into cubes. *
3 cups raisins
10 cups whole milk
12 large eggs
2 c sugar
4 tsp vanilla
2 tsp cinnamon
1/2 tsp salt

1. Grease 2 9 by 13 pans generously with butter. Firmly pack 6 cups of bread cubes into each pan.

2. Make custard. Whisk milk, eggs, sugar, vanilla, cinnamon and salt together.

3. Pour 1/2 of the custard over each pan of bread cubes, filling all nooks and crannies, pressing cubes into custard. Custard should come just to the top of the bead. With edges and corners peeking th4ough.

4. Cover pans with foil. Refrigerate overnight.

5. In the morning, uncover pudding and bake in a preheated 350 degree oven for 45-55 minutes until brown and set.

6. Let stand at least 15 minutes before serving.






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Homesteading Books I recommend:

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