13 Mar 2011, Posted by admin in EAT + DRINK, 0 Comments
Sour Milk Cake: An 1876 Recipe With A 2011 Sauce — Sure, Why Not?
We all have some great last minute dinner guest-worthy recipes stashed away, or so we hope when doorbell panic sets in. But judging by a c. 1876 sour milk cake recipe in The Essential New York Times Cookbook (ya, I still really love this book), late 19th century cooks had us beat on the last-minute dessert front. For starters, sour milk cake is easy to whip up and uses ingredients that every well-fed household likely did — and still should — have on hand: Milk on the verge of spoiling, butter, a little sugar and flour, some dried fruit. Baking soda rather than baking powder does the leaving work, which gives the cake a more robust (and moist) crumb.
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