Shedd's 1950
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Vintage Food Advertisements: Part Seventeen
- Thread starter Ultramatic
- Start date
Duncan Hines, Crisco 1966
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Royal 3-egg Angel Cake
Wonder if I'd be gutsy enough to make that cake using today's Calumet or Clabber Girl baking powder. Cuts down on the number of expensive eggs for an angel food type cake. Zooming font to size I can read distorts ingredient list.
Wonder if I'd be gutsy enough to make that cake using today's Calumet or Clabber Girl baking powder. Cuts down on the number of expensive eggs for an angel food type cake. Zooming font to size I can read distorts ingredient list.
Re: Reply#32
Bob todays baking powders are double acting, they already have the Cream of Tartar in the formula. The recipe for the 3 egg Angel Food cake calls for Cream of Tartar, so I suspect that Royal Baking Powder was a single acting baking powder. Therefore following the recipe as written may or may not be successful. There’s only one way to find out, give it a whirl.
BTW, I tried increasing the size of the font and its still illegible for me. But then I’m using an iPad to view, perhaps on a larger screen the font is clearer.
I was intrigued by this recipe too. If you make it let us know how it turns out and also what the correct measurements are too.
I would be sure to follow the instructions for not greasing the pan and cooling the cake upside down, otherwise it won’t rise properly. Angel Food cake won’t climb up the sides of the pan if its greased, and it will fall right out of the pan when its turned upside down to cool and make a big mess.
Eddie
Bob todays baking powders are double acting, they already have the Cream of Tartar in the formula. The recipe for the 3 egg Angel Food cake calls for Cream of Tartar, so I suspect that Royal Baking Powder was a single acting baking powder. Therefore following the recipe as written may or may not be successful. There’s only one way to find out, give it a whirl.
BTW, I tried increasing the size of the font and its still illegible for me. But then I’m using an iPad to view, perhaps on a larger screen the font is clearer.
I was intrigued by this recipe too. If you make it let us know how it turns out and also what the correct measurements are too.
I would be sure to follow the instructions for not greasing the pan and cooling the cake upside down, otherwise it won’t rise properly. Angel Food cake won’t climb up the sides of the pan if its greased, and it will fall right out of the pan when its turned upside down to cool and make a big mess.
Eddie
Eddie, I'm using a 20" LCD display and still cannot see what I need to see. Thanks for reminding me about the cream of tarter.
How odd. I can clearly see the recipe (#28). Nevertheless I made it as large as possible. Hope it helps.
Thanks Louie for posting the enlarged copy of the recipe for the 3 Egg Angel Food Cake. I may try this soon. I think using baking powder thats available today in the same amounts should give a close approximation of the 1920 Royal Baking Powder. Anyway it would be a good place to start.
Eddie
Eddie
I think a slightly rounded tablespoonful of Calumet/Clabber Girl would do the trick--Royal was always a single-acting baking powder and didn't contain acid.
Regarding single acting baking powder I checked my 1950 Betty Crocker Picture Cookbook about single acting baking powder use.
The advice in this cookbook was too sprinkle the single acting baking powder onto the surface of the batter at the end of the mixing process, beat it in quickly and thoroughly and put the finished batter into the pans and then the oven immediately. With single acting baking powder you only get the lift that the heat of the oven provides. The acid in modern double acting baking powders begins to react with the liquid in a recipe while the batter is being mixd in the bowl.
Therefore, I believe thats why the recipe for this Three Egg Angel Food cake called for the addition of 1/2 tsp. of Cream of Tartar because the acid in the Cream of Tartar would react with the single acting Royal Baking powder to begin some of the lift in the bowl before the finished batter gets into the oven.
I agree with Jamiel that using a heaping tablespoon of a modern double acting baking powder like Clabber Girl or Calumet would be the way to go. Or if you want more precision use 3 1/2 tsp. baking powder to account for the 1/2 tsp of Cream of Tartar in the original recipe and omit the Cream of Tartar.
To be a successful baker its necessary to understand the chemistry of baking. For instance, think about what happens when you mix baking soda (an alkali) with vinegar (an acid), it immediately foams up.
Eddie
The advice in this cookbook was too sprinkle the single acting baking powder onto the surface of the batter at the end of the mixing process, beat it in quickly and thoroughly and put the finished batter into the pans and then the oven immediately. With single acting baking powder you only get the lift that the heat of the oven provides. The acid in modern double acting baking powders begins to react with the liquid in a recipe while the batter is being mixd in the bowl.
Therefore, I believe thats why the recipe for this Three Egg Angel Food cake called for the addition of 1/2 tsp. of Cream of Tartar because the acid in the Cream of Tartar would react with the single acting Royal Baking powder to begin some of the lift in the bowl before the finished batter gets into the oven.
I agree with Jamiel that using a heaping tablespoon of a modern double acting baking powder like Clabber Girl or Calumet would be the way to go. Or if you want more precision use 3 1/2 tsp. baking powder to account for the 1/2 tsp of Cream of Tartar in the original recipe and omit the Cream of Tartar.
To be a successful baker its necessary to understand the chemistry of baking. For instance, think about what happens when you mix baking soda (an alkali) with vinegar (an acid), it immediately foams up.
Eddie
Well, if one of you makes it I want to know how it turns out!
Campbell's 1961
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French's 1948
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Hunt's 1952
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Campbell's 1941
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La Choy 1939
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Armour 1960
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Baker's 1924
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Bisquick 1986
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Lipton 1977
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Quaker Oats 1953
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<script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>Post #42 --goulash?
I wouldn't call that goulash more like beef stew. Might have made that when the weather was colder, saved it since it's so simple great for an easy dinner.
I wouldn't call that goulash more like beef stew. Might have made that when the weather was colder, saved it since it's so simple great for an easy dinner.
A&P 1958
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Brach's 1971
Canada Dry 1952
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McCormick-Schilling 1960
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Spry 1942
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Armour 1947
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Jell-O 1950
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Hunt's 1971
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Kraft 1962
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