Early American Savoy Cake

For my latest Early American baking challenge, I tried a recipe from the The Virginia Housewife or, Methodical Cook cookbook (1838) written by Mrs. Mary Randolph, who was Thomas Jefferson’s cousin.  She entitled the recipe, “Savoy or Spunge Cake.”  It’s a light, 3 to 4-ingredient cake that is centuries old, named after the Savoy Region […]

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Homemade Farmer’s Cheese (pot cheese, twaróg, ser biały, quark, творог, tvorog)

Farmer’s cheese, or “pot cheese,” is a staple in the Polish kitchen, not to mention the kitchen of other cultures, like German, Russian, and Ukrainian.  A common fresh cheese sold in American supermarkets that comes close to it in terms of being a staple in the dairy aisle is cottage cheese.  But it is definitely […]

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An Irresistible Fall Treat: Polish Plum Slab Tart (Kruche Ciasto ze Śliwkami)

Yes, it’s another plum recipe.  So far, I’ve posted two recipes for plum cake (German Plum Cake and Polish Plum Cake), one recipe for yeasted Polish plum pastry, and one recipe for a type of shortcrust Polish pastry (“półkruche ciasto”).  This time, the recipe is for a different type of shortcrust Polish pastry (“kruche ciasto“).   The […]

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