Posted by: marthabernie | May 31, 2015

Dr. Price’s 1887 Cook Book

As I previously posted, we ended up with my great grandmother’s cook book.  It’s a small paperback book, titled, Dr. Price’s Cook Book.  Dr. Price’s was the brand of baking powder and extracts used in the recipes, and the brand was sold well into the 20th century.  I have found later versions of this book on ebay, but not one this old.   It’s seriously falling apart now because it was printed on very cheap paper, but I did manage to copy it before it started crumbling.  The “recipes” are vastly different than those we find today because they do not give many instructions, just the list of ingredients.  They baked in wood stoves or over a fireplace, so you have to use your best judgment on baking in a modern oven.  I usually set the oven at 350 degrees F.  Also, “yelks” is not a typo.  That’s what is listed for egg yolks.   It apparently is an older dialect word which we don’t use any longer.  The following are some of the cakes listed on page 10.   It’s interesting how Dr. Price gave the option of using one of two or three extracts for flavoring.  I also find it interesting that some of these cakes use a lot of eggs…which they obviously had plenty of on their farms.


Stir to a cream one teacupful of butter with two coffee-cupfuls of sugar, add one teacupful of sweet milk, the whites and yelks of six eggs beaten separately, three and a half teacupfuls of flour well mixed, dry, with three heaping teaspoonfuls of baking powder and two teaspoonful of extract of lemon, orange or vanilla.


The yelks of six eggs, well beaten, one cup sugar, half a cup butter, half a cup milk; flavor with extract of lemon or vanilla.  Sift or mix well together, dry, two cups flour with two teaspoonfuls of baking powder, then add the same to the eggs, milk, etc., and bake.


Yelks of eleven eggs beaten, and two cups sugar, one of milk and one of butter; mix four cups of flour with four teaspoonfuls of baking powder and just before putting into the oven, mix all thoroughly together.  Flavor with extract of lemon or vanilla.


The yelks of eight eggs, one cup sugar, three quarters cup butter, one half cup sweet milk, one and one half cups flour, and two heaping teaspoonfuls baking powder.  Flavor with extract of lemon.

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