Recipe Card Thursday: Bordeaux Sauce

When I saw this card, I fell in love with the penmanship.  It charmed me for some reason.

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I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment.  Some research shows that there are other recipes similar that were printed around 1900-1910.  So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.

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Recipe Card Thursday: Orange Poison Nut Cake??

When I first read this card, I was like… poison nut cake?  What?

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I did eventually figure out that this says Orange Raisin Nut Cake (Goldie) as opposed to poison nut cake.

1/4 cup shortening creamed with

1/2 cup sugar

1 egg beaten

1 tsp. vanilla

1/2 cup raisins, dates or figs, chopped

1/4 cup nuts

grated rind of one orange

Sift 1 cup flour with 1/2 tsp. soda and 1/2 tsp. salt

1/2 cup sour or butter milk

Mix well.

Bake in 8 X 8 tin in oven at 375.

While warm spread with 1/2 cup sugar and 1/2 cup orange juice.

The recipe doesn’t say how long to bake it for, so start out at 25-30 minutes, and use a toothpick in the center.  Don’t bake until it’s dry, but some crumb comes up with the toothpick.