Food for the Gods | 1909 Recipe recipes

Food for the Gods | 1909 Recipe #buildempire

#recipes #airfryer #tasty #tastyrecipes #tastychicken #thedomesticgeek #soup #vegan #food #cabbage #healthy #lemoncake #cake #sweet_recipes #dessert #sweetandsourchicken #meat

33068 read – 11779 Like

On this episode of Baking Yesteryear: Our deepest dive into a most mysterious dessert! – Recipes below 🙂


“Whites of 6 eggs beaten stiff, 2 cups sugar, 6 tablespoons cracker crumbs, 2 teaspoons baking powder, 1 cup chopped English walnuts, 1 cup cut dates. Bake in slow oven 1/2 hour. Serve with whipped cream”

• Whites of 3 eggs
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (65g) fine graham cracker crumbs
• 1/2 cup (75g) chopped, dried apricot (or dates, figs etc..)
• 1/2 cup (60g) chopped walnuts

1.) Preheat the oven to 325ºF (165ºC).
2.) Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of
parchment paper. Lightly grease both the parchment and sides of the pan.
3.) Beat the egg whites and salt to stiff peaks.
4.) Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.

5.) Gradually fold in the graham cracker crumbs, then fold in the dried fruit and
6.) Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top
should be a pale gold color when done.

7.) With the pan remaining in the oven, turn the oven off and leave the door ajar
for 30 minutes. After which, transfer to a wire rack and cool in
the pan for 20 minutes.
8.) Free the sides of the pan with a sharp knife and invert onto a serving dish or
cutting board. Remove the parchment paper before cutting and serving.

00:00 Recipe from 1909
9:55 Recipe from 1961
18:09 Googling recipes!
25:31 The internet’s most popular recipe
29:26 Recipe from my Cookbook!


About Simon

Check Also


OUR FAV SALMON RECIPE🤤 #buildempire #recipes #airfryer #tasty #tastyrecipes #tastychicken #thedomesticgeek #soup #vegan #food #cabbage …


  1. ThatOneGuyNobodyLikes

    You know, I really enjoy this content. It’s fascinating to not only hear about how the wild foodstuff of yesteryear tastes, but how it came about and what it’s sort of evolved into. If you made a longform video like this for every recipe in your book, I’d watch em all.

    Also I just enjoy listening to you talk in your more normal voice, it’s quite soothing, and it’s a fun juxtaposition between it and your stage voice for various catch phrases.

    5/7 video.

  2. Jay R. aka. Just Pelé

    Thanks for this recipe, it really slaps with 1/4 cup each of figs and dates, BTW. Also, I used pecans, because I had those at hand and didn’t want to go to the store at 9:45pm just to get walnuts.

  3. TokenBlackWoman

    It’s giving Bill Nye meets Baking.

  4. Love your TikTok but this was wonderful. I was invested during the entire video. Please keep posting videos like this.

  5. Shirley Perry

    I love the old recipes might be because I’m over 50 😆 🤣 hope your cook book gets to Australia…

  6. “I’m likely boring you by wagging my chin”

    No, the exact opposite! Nobody does the rapid TikTok recipe video format better than you, and here you show up with a 40-minute breakdown, were you cook multiple iterations of a dish, and it’s just as much fun the whole fucking way through!

    Seriously, please do more of these. I’d be comfortable with watching you cook 10 versions of the same dish to walk us through the history of the approach, ingredients, and flavors.

    This is the opposite of boring ❤️

  7. I have a recipe from my great grandmother, dated somewhere between 1920-1930, which reminds me a lot of those Filipino “blondie” type desserts. It is simultaneously the simplest and most confusing recipe I currently have in my culinary arsenal. All it is essentially is a list of ingredients, with the instructions “mix good.” I am not kidding. Took me years to figure out the method/assembly/etc., and I’m still not a hundred percent sure I do it right every time.

  8. I must say your long format videos are such a treat to watch. Your delivery, pacing, tone, all make for a truly pleasant experience.

  9. It’s so weird that he’s so calm in this video, I’m used to his chaos and wordage

  10. Ukulele Cheri

    I bought a box of recipes with ingredient measurements like “a 10c can of pineapple”. I would gladly mail the entire box to you if I had an address. (I promise I am not a stalker)

  11. William McGinnis

    0:35 I’m having some feelings about this voice now.

  12. Brilliantly edited, and love the historical commentary. BRAVO!

  13. Melody the Brave

    I may actually try the first version, but put it on a shortbread crust. I make butter tart bars that have a brown sugar shortbread crust and I bet that would be lovely

  14. F4rnsworth 13

    That 3rd one looks like what my mom called Date Nut Bread. She always put it into a loaf pan

  15. Congratulations on the book! And thank you for taking us through a glimpse of your research process with this dessert. There are few things I love more than listening to someone talk about a subject they’ve really gone deep on. I totally agree the first one had some unique promise that I’m glad you decided to honor! Can’t wait to try it and check out the book.

    Also as always I love your intro “gentles and ladymen.” Genius. Just genius.

  16. Michelle Odom

    Another great video! Also, I found it so weirdly satisfying seeing the stick of butter getting squished by the packed brown sugar in one of the recipes.

  17. Tanisha Hogan

    Now I want to see the Molasses candy one…

  18. Patricia Homenchak

    You are the best. I have a pile of old family recipes and cook books and have no idea how to use them. 🙃

  19. You should market your cookbook in the history lover Facebook groups

  20. Andrew in the Garden

    You said in a town called Lindsborg and I thought Oh in sweden? And then you clarified it was in Kansas and I was like ah right ok, and THEN I felt very vindicated jgdsjd

Bir cevap yazın

E-posta hesabınız yayımlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir