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----- Original Message -----
From: Lisa
To: phaedrus
Sent: Monday, November 04, 2002 11:48 AM
Subject: cake recipe from 1950's
I am looking for a specific cake from the 1950's. It is described
to me as a white cake with white frosting that has pineapple either
in it or on it. The only other description I am getting is that it
was popular in the 50's.
Can you help?
Thank you,
Lisa
Hello Lisa,
Gosh Lisa, that's not much description. All I can do is pick one at random
out of about 150 recipes. See below.
Phaed
White Cake
Ingredients :
1 1/2 c. sugar
1/2 c. Crisco or oil
4 egg whites
2 1/4 c. plain flour
1/4 tsp. salt
3 tsp. baking powder
1 c. milk
1 tsp. vanilla flavoring
Pineapple Filling:
2 c. crushed pineapple
3 tbsp. plain flour
1/2 stick butter
1 c. sugar
WHITE ICING:
2 egg whites
1/3 c. water
1 1/2 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla flavoring
Preparation :
Cream sugar and Crisco together, add egg whites one
at a time. Sift in 2 1/4 cups plain flour, add salt,
baking powder and milk; mix well. Add the vanilla
flavoring. Bake at 325 degrees until done. Makes
three layers. Cook in double boiler until thick
enough to spread on layers. Cook in double boiler
mixing until thick. Ice layers and fill in between
layers with pineapple. Ice sides of cake with white
icing. Leaves enough pineapple for top of cake.
********************
----- Original Message -----
From: Lisa
To: phaedrus
Sent: Tuesday, November 05, 2002 7:11 AM
Subject: Re: cake recipe from 1950's
Thank you for responding. This cake is to be used in a
scene of a movie starring Julia Roberts (Mona Lisa Smile).
The prop master describes it as a white cake with white
icing. The icing had pineapple and coconut in it. A friend
of mine tells me that as a kid he can see it in an Italian
bakery but can't remember the name of it. My husband says its
an Ambrosia Cake. Any other ideas?
Lisa
Hi Lisa,
Hmmmm.... well, I suppose that it could be an ambrosia cake. However, an ambrosia cake usually has another fruit also, such as orange slices or cherries.
A better candidate perhaps is a "pina colada cake". See below.
Phaed
Pina Colada Cake
Ingredients :
1 (2 layer size) pkg. extra moist white cake mix
1/4 c. oil
3 eggs
1 c. (8 oz.) sour cream
1 (8 1/2 oz.) can cream of coconut
Pina Colada Frosting:
1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
1 (8 1/4 oz.) can crushed pineapple, drained well & blotted dry on paper towel
Angel Flake Coconut
Preparation :
In large bowl combine cake mix, oil, eggs, sour cream
and cream of coconut and beat. Pour into 2 greased
and floured 8" or 9" layer pans. Bake at 350 degrees
for 30 minutes or until cake springs back when lightly
touched. Cool in pan 15 minutes. Remove and cool
completely on rack. Frost with Pina Colada Frosting.
----------------------------------
Pina Colada Cake
Ingredients :
Cake:
1 (18.26 oz.) pkg. white cake mix
3 eggs
1/2 c. water
1/3 c. white rum
1/4 c. oil
1 c. coconut
Frosting:
1 (8 oz.) can crushed pineapple
1 (3 1/4 oz.) pkg. vanilla instant pudding
1/3 c. white rum
1 (9 oz.) Cool Whip
1 c. coconut
Preparation :
Preheat oven to 350 degrees. In a bowl, blend all cake
ingredients except coconut. Beat 4 minutes with electric
mixer at medium speed. Fold in coconut. Pour into
2 greased and floured 9-inch cake pans. Bake 25-30 minutes.
Cool 15 minutes. Remove and cool on racks. Combine all
frosting ingredients except Cool Whip and coconut. Beat
until blended. Fold in Cool Whip. Fill and frost cake layers.
Sprinkle with coconut and chill. Refrigerate leftovers.
------------------------------------
Pineapple-Coconut Cake
Ingredients :
1 box white cake mix
1 can crushed pineapple
6 egg yolks
1 c. brown sugar
1 stick butter
2 tbsp. flour or cornstarch
1 can coconut
Preparation :
Mix cake according to directions on box, substituting
pineapple juice for liquid. Bake as directed.
TOPPING: Place in saucepan, drained pineapple, butter,
sugar, egg yolks and flour. Cook over low heat until
thickened. Spread on cake, sprinkle with coconut.
----------------------------------
Ambrosia Cake
Ingredients :
1 white cake mix
1 c. boiling water
3/4 c. oil
1 box powdered sugar
Shredded coconut
2 (3 oz.) pkg. orange Jello
4 eggs
1 (15 1/2 oz.) can crushed pineapple with juice
Preparation :
Dissolve Jello in boiling water and allow to cool
for a few minutes. Add Jello, eggs and oil to cake
mix. Mix at medium speed for two minutes. Pour into
greased 9 x 13 pan and bake at 350 degrees for 30 to
40 minutes. Combine powdered sugar and pineapple
and pour over cake while still hot.
Sprinkle coconut on top.
***************
Hi Lisa,
More thoughts. There was a "Pig Picking Cake" that was popular years ago that was
a white cake with white icing and coconut, but it had mandarin orange slices on top.
Your friend may be thinking of an "Italian Cream Cake", but that one doesn't have
pineapple. Recipe below.
I would say your description fits the Pina Colada Cake best. I don't know for a fact
that this cake was popular in the 1950's, but since the Pina Colada drink was created
in 1952, the cake may have been created soon after, as a result of the drink's popularity.
Phaed
Italian Cream Cake
Ingredients :
1 stick butter
1/2 c. Wesson oil
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 c. shredded coconut
1/2 c. nuts
Icing:
1 (8 oz.) pkg. cream cheese, melted
1 stick butter, softened
1 tsp. vanilla
1 box powdered sugar
1/2 c. chopped nuts
Preparation :
Cream butter, oil and sugar. Add egg yolks one at a time,
beating after each addition. Stir soda into buttermilk.
Add sifted flour to batter alternating with buttermilk
mixture. Add vanilla, coconut and chopped nuts. Beat
egg whites and fold into mixture. Pour into a greased
and floured 9x13 inch cake pan or two layer pans. Bake
at 325 degrees for 45 minutes. Beat cream cheese and
butter. Add nuts, vanilla and powdered sugar. Continue
to beat until of spreading consistency.
***************
From: Lisa
To: phaedrus
Subject: Re: cake recipe from 1950's
Date: Wednesday, November 06, 2002 7:31 AM
Thank you so much for responding. I'm sure that we will be
able to satisfy the folks on the movie set with one of these
cakes.
Sincerely,
Lisa
----- Original Message -----
From: Lorraine
To: phaedrus
Sent: Monday, November 04, 2002 1:45 PM
> Hi,
> I've been looking for a potato salad recipe that would be
> from German deli's. The creamy dressing was made with vinegar
> and mayonaise and maybe some onion (not sure). We would buy
> it at Geman Deli's in Brooklyn, NY if that's any help.
> I would appreciate your help. Thank you.
Hello Lorraine,
Gosh, I've never had potato salad from a German Deli in Brooklyn, so I
wouldn't know it if I saw it. I did find one recipe on the web that called
itself that. See below. I'm also sending the other "German" and "deli"
recipes that I found.
BTW, there's some problem with your e-mail. My replies are coming back marked "unknown".
Phaed
German - Deli Style Potato Salad
5 lbs. potatoes
1 med. grated onion
1/4 c. Heinz white vinegar
2 tbsp. sugar
1 1/2 tsp. salt
1 1/2 c. water
1/4 tsp. white pepper
1/4 c. vegetable oil
3/4 c. Hellmanns mayonnaise
In a large pot, cover unpeeled potatoes with water and
cook until tender. Drain, peel, and thinly slice into a
large bowl. Add grated onion.
In a small saucepan, combine white vinegar, sugar, salt,
water, and ground white pepper. Heat to boiling and pour
immediately over the sliced potatoes and onion, mixing
lightly with a rubber spatula.
Cover and marinate for 2 hours in refrigerator. Blend in
oil and mayonnaise until creamy, mixing very well.
Note: For German style, add crisped bacon bits and a little
of the bacon fat instead of mayonnaise. You may also with
to add more vinegar to taste.
--------------------------
German Potato Salad #1
1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream
1) Peel potato and dice into cubes. Boil potatoes and add salt.
2) Chop scallions into fine pieces and saute (in olive oil)
until browned.
3) Drain water off potatoes. Mix with scallions. Add vinegar,
sugar and dill.
4) Mix together, then add mayo (or sour cream).
Makes: 6 to 8 servings
-----------------------
Octoberfest German Potato Salad
3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons white sugar
2 tablespoons dried parsley
ground black pepper to taste
Directions
1 Bring a large pot of salted water to a boil. Add peeled
and cut potatoes; cook until tender but still firm, about
15 minutes. Drain, and transfer to a large bowl. Add onions.
2 In a large bowl, whisk together the mayonnaise, oil,
vinegar, sugar, parsley, salt and pepper. Gently stir in the
potatoes and onion. Let stand for 1 hour before serving to
enhance flavors.
-----------------------------------
Deli Style Potato Salad
5 lbs. potatoes (russet preferred)
1 medium yellow onion, finely chopped
3 cups of water
1 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
2 cups prepared mayonnaise
Boil potatoes with skins on until just cooked. Do not
overcook - test frequently with a knife. When cooked,
place in cold water bath for one hour. Peel potatoes
and refrigerate for one hour. Cut potatoes into cubes
(not too small) and place in large bowl, sprinkle with
chopped onion. Set aside.
----------------------------------------
NYC Deli Style Potato Salad
5 pounds boiled potatoes (new potatoes are best), chilled,
then peeled and sliced 3/16" thick (not diced). Do not use
baking potatoes. Do not overcook.
1/2 cup grated carrot
1/4 cup each red and green bell pepper - small dice
1/4 cup minced curley parsely
Dressing
1 1/2 cups Hellman's Mayo
1/4 cup white vinegar
1 Tbls kosher salt
1/2 Tbls ground black pepper
1/2 Tbsp powdered mustard (optional)
Mix potatoes with dressing (mix with hands). Not all
potatoes are created equal, so....Thin dressing with
milk (buttermilk is best) if necessary. Adjust vinegar,
salt, pepper to taste. Refrigerate 24 hours before
serving. Dust finished salad with paprika.
NYC deli-style potato salad contains no onion, no sugar.
-------------------------------------------
New York Deli Style Potato Salad
3-4 medium new red potatoes
1 celery rib cut in large dice
1 carrot cut in large dice
1 small onion, finely chopped
chopped parsley
2 Tblsp. mayonnaise
1 Tblsp. white vinegar
salt & pepper to taste
Boil potatoes with skins on for about 20-25 minutes until
tender. Let cool. Mix all ingredients and chill.
You can also add green or red pepper if desired. Enjoy!
From: Cynthia
To: "phaedrus" >
Subject: Re: old cold case etc.
Date: Monday, November 04, 2002 12:13 PM
Hope these are what you were looking for. I have NO clue as to
where I got the carrot souffle, sorry. It might have been Southern
Living magazine.
The Original Morrison's Sweet Carrot Soufflé
3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 T. baking powder
1 T. vanilla extract
1/4 c. all-purpose flour
6 large eggs
1/2 lb. margarine
sifted powdered sugar
Steam or boil carrots until extra soft. Drain well. While
carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blending well. Add
softened margarine to mixture and blend well. Pour mixture
into baking dish about half full, as the soufflé will rise.
Bake in 350F degree oven about 1 hour or until top is
a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Serves 10.
From: Cynthia
To: "phaedrus"
Subject: Re: old cold case etc.
Date: Monday, November 04, 2002 12:13 PM
Hope these are what you were looking for.
Piccadilly Lemon Ice Box Pie
Ease of Cooking: Medium Difficulty
Serving Size: 8
Ingredients:
Crust
1 Box Jiffy Mix Yellow Cake Mix (prepared as
directed)
2 Tbs. Granulated Sugar
Filling
1 1/2 C. Sugar
5 Tbls. Flour
1/2 tsp. Salt
2 1/4 C. Whole Milk
3 Egg Yolks (beaten)
1/3 C. Lemon Juice
1/2 tsp. Vanilla
8 oz Whipped Topping (Cool Whip)
Preparation:
Crust
Crumble cooled prepared cake and measure 2 cups
of crumbs, pat crumbs
lightly down when measuring. Place crumbs in
small bowl and mix in the
sugar. Spray a none stick spray in 9" pie pan and
pat cake crumbs in pie
pan along the sides and on the bottom. Place pie
crust in a preheated
oven at 275 for 7 minutes. Watch crust carefully
so the crumbs will not
scorch. This process will help to lightly set the
crust. When done remove
and cool crust.
Filling
In a 2 quart sauce pan mix sugar, flour, salt and
milk. While stirring
constantly bring ingredients to a low boil and
cook for two or three minutes
until filling becomes thick. Remove pan from heat
and add 1/2 cup of hot
mixture to beaten egg yolks and whisk together.
Place filling back on stove
at a low heat and slowly pour egg yolks into
filling while whisking together.
Pour lemon juice and vanilla into filling and
bring to a soft boil and cook for
two to three minutes longer. Using a whisk
through out the cooking helps
to eliminate lumps. When filling is thick remove
from heat and set aside to
cool down. The filling may be poured into the
crust while still a little warm
but not hot
Place pie in refrigerator for several hours to
set and chill completely. When
chilled, top with whipped topping and sprinkle
the two tablespoons of
crumbled cake crumbs.
Fresh lemon zest may be added to garnish.
Please note if you can not find Jiffy Cake mix, you can
use a regular cake mix, but you will have twice as much
crust than you need. So making two pies might be a solution.
--------------------------------------------------------------------------------------
Subject: Piccadilly lemon icebox pie
From: Jeremy
Date: 6/21/2024, 12:55 PM
To: phaedrus@hungrybrowser.com
Hello, the recipe for lemon icebox pie for Piccadilly is incorrect for the filling
there are only three ingredients
crust
5 oz. vanilla wafers crushed in food processor
1.5 oz. melted butter
1 tbs. fine granulated sugar
Filling
7 large egg yolks
2 cans condensed sweetened milk
7 ounces if lemon juice
Crust
Place all ingredients of crust in a bowl mixed together. place in a 9-in aluminum
pie plate pushing against the sides all the way to the rim. Push down with another
pie plate to make crusts nice and smooth to the sides and bottom.
Filling
It's all feeling ingredients together with a whisk until smooth pour in a pie shell.
Cook on 350° f for 16 to 18 minutes. For convection oven cook at 300° for 16 to
18 minutes
These days the corporation has cut costs and has a company make the batter
frozen in buckets.
----- Original Message -----
From: Virginia
To: phaed
Sent: Sunday, November 03, 2002 8:50 PM
Subject: Origin of Black forest Cherry Cake
Hi!
We're going to bake a Black Forest Cherry Cake. We found plenty
of recipes, but could not find any information on the origin of
the cake. Could you help us out?
Thank you,
Virginia
Hello Virginia,
What we call a "Black Forest Cake" is a derivative of the original dish, which is
a "Black Forest Torte", or the famous "Schwarzwälder Kirschtorte". This rich dessert
hails from Swabia in Germany's Black Forest region. It is created by layering kirsch-scented
chocolate cake, sour cherries and kirsch-laced whipped cream. A generous coating of whipped
cream garnished with chocolate curls and cherries completes the cake.
"Kirsch" is a German cherry-flavored liqueur.
Phaed
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