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VINTAGE HOLIDAY BAKING RECIPES (English Edition)
 
 

VINTAGE HOLIDAY BAKING RECIPES (English Edition) [Kindle Edition]

Maggie Mack

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Taschenbuch EUR 9,62  


Produktbeschreibungen

Kurzbeschreibung

Vintage Holiday Baking Recipes are from Granny's cupboard. No preservatives, no artificial anything - just basic simple ingredients for yummy holiday treats!

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 138 KB
  • Seitenzahl der Print-Ausgabe: 110 Seiten
  • Gleichzeitige Verwendung von Geräten: Keine Einschränkung
  • Verlag: Fortuna Publishing (8. Dezember 2011)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B007HDVEPS
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #711.999 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Amazon.com: 3.2 von 5 Sternen  4 Rezensionen
18 von 21 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Good only as a Curiosity of a Bygone Era 7. März 2012
Von Grandma - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
Vintage is not quite the correct word for VINTAGE HOLIDAY BAKING RECIPES by Maggie Mack. The correct term would be "antique" as this is, from first to last, a book published in 1907.

Known has "Best Recipes for Baking: A Book For the Home", the book was written by John William Schroers and published by The Hunter Book Company.

The full text of the original manuscript may be found and downloaded at both the Internet Archive and Youronlinebookshelf.

The book is, of course, in the public domain so I have no idea why Maggie Mack felt a need to change the original title. I must comment, however, as a long time cookbook collector who owns a number of these older manuscripts, that these recipes cannot, in general be used exactly as written. Ingredients have changed dramatically over the years and a great deal of this is so completely out of date as to be useless.

Not recommended.
18 von 21 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Difficult to Use 7. März 2012
Von Lucy Ditty - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
There is no table of contents, meaning one must scroll through to review the recipes available and making it more difficult to find a particular recipe.

The text overall reads in a very stilted fashion and it just doesn't read as though English is the author's first language. There are odd line breaks and occasional errors scattered throughout.

"In fact there may be two mills in a town each making flour from practically the same wheat. You may be able to make good goods from the flour of one
mill, and impossible to even make fair goods with flour from the other."

"Give it part of your time
and some study and by using good judgment you will then succeed."

"one to two yeast cakes, dissolve in one quart of water of the right temperature. Now mix in enough flour to make a medium stiff sponge, let rise until
light or until you can see blubbers come up and burst,"

No specific baking temperatures or times are given.

The format is not very consistent. Sometimes specific quantities are given in a recipe but the amounts are spelled out within a paragraph rather than a list with numerals (half cup sugar, one and one-fourth pints hot water.) Sometimes ingredients are in a list although still with amounts spelled out.

Some recipes are a bit confusing - lemon pie #3 does not tell you how many lemons to use, for example, and the plain pumpkin pie says "cinnamon, ginger, and salt to taste."

I ran into more problems in the cake section. The author says "Any good grade of sugar will give good results, but for best results and ease of working use powdered sugar." Several of the cake recipes following do say "powdered sugar" in the instructions. I just cannot imagine using powdered (confectioner's) sugar in this fashion rather than granulated sugar.

Regarding baking powder, the author says "it is impossible to tell just how much to use, buy a good brand and learn to use it, and stick to it, and if the amount given in the recipe, in your judgment is not enough or is too much change to suit yourself."

Aside from being poorly written, this advice could lead inexperienced cooks into difficulties. I've been baking for a while and there has never been a time I've changed a baking powder quantity to "suit myself."

Some of the icing/frosting/filling recipes call for eggs and are not cooked.

All in all, this is just sort of an odd book. The recipes may well be vintage, but they aren't something I feel comfortable using, and the book just is not usable to me as it stands. I wouldn't recommend it, personally.
1 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Now this is "old school" 11. April 2013
Von ryry1 - Veröffentlicht auf Amazon.com
Format:Kindle Edition
This book screams old school...but in a good way.

The recipe books my grandmother had were straight to the point, no table of contents, just the name of the dish, the ingredients, and the instructions for making it happen.

The book may be a pain for those looking for a more modern-day format, but it took me back to days with my grandmother.

The recipes are pretty simple, quite delicious (I tried 2), and I'd recommend them to anyone wanting a good ole' fashion holiday treat to impress family and friends who can appreciate good tasting food.
2 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Blast From the Past 21. März 2012
Von Book Fan - Veröffentlicht auf Amazon.com
Format:Kindle Edition
This was one of the most fun books I've encountered in a long while! The book is best enjoyed by casually flipping the pages and remembering the old days (or what most of us think the old days must have been like), and sharing with family and friends. Don't think of this as a cook book per se, as a couple of other reviewers have mistakenly done. If you bought an old Model T, would you use it to commute on a daily basis? Of couse not! You'd take it out for a spin on special occasions.

I plan to try making a few of the recipes, just for the fun of it, but the real pleasure of this very unique book is in turning to any random page and getting a blast from the (cooking) past. Highly recommended for anyone who likes history, old postcards, and cooking generally.
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