Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Kerry, I have gone through my commercial cookbooks and found several possible formulas. None say they are from A&P, but, they are from widely used professional sources from the 1920's and 1930's. I am posting them here:

http://forums.egulle...ake-scrap-uses/

It will take me a while to get them all up, so, please be patient -one book has at least five things of interest. I looked around online and all the so-called A&P recipes I saw had no crumbs and use volumetric measure for dry ingredients, so, IMO, they are fake.

Also note that any sort of stale crumb product will have variations from batch to batch.

Thanks Lisa - that will be great. It was a cake I quite loved as a child and the one I have made from the online recipes isn't quite right for sure.

Share this post


Link to post
Share on other sites

The following are from 'Cakes for Bakers' by Paul Richards, published by Baker's Helper Company 1921. Ingredients are his, my notes are in parentheses. Instructions are mine.

Note: where it calls for 'crumbs' I think any bakery crumb will do, as long as it is somewhat sweet. (not all bread crumbs from rye, or sourdough, ok?) If it says 'cake crumbs' then it needs to be from cakes or cake-style doughnuts.

Spiced Molasses Cup Cake with Crumbs

2.5 lbs Cake Crumbs (dry)

2 lbs Flour (cake)

1 qt Molasses

1.25 qts Water or Milk

1.5 oz cloves (dry, ground)

1.5 oz cinnamon (ground)

2 oz baking soda

Add Soda to water, then pour water over crumbs. Mix in molasses, flour and spices. Bake in greased or papered cups in a medium oven.

Crumb Layer Cake #1

.75 lb Sugar

.5 lb Lard

1 oz Mixed Spices (? They are not listed anywhere!)

.5 oz Soda

8 Eggs

12 oz Mixed Fruit, chopped fine (candied, I am guessing)

2 lb Cake Crumbs

1.5 lb Cake Flour

sufficient Milk to mix

No method given, creaming method, I think...

Crumb Layer Cake #2

.5 lb Brown Sugar

1.75 lbs Shortening

10 Eggs

1 qt Molasses

2 qt Milk

3.5 lb Cake Crumbs

5 lb Flour

2 oz Soda

3 oz Mixed Spices (? No clue here, have fun!)

1 oz Salt

2 lbs chopped raisins

No method given, bake in layers or sheets. Cake improves when a day old.

Oriental Fruit Crumb Cake (more like a pie)

Shortbread or pate sucre dough

1.5 lb sugar

.5 lb shortening

4 lbs crumbs (I am guessing this can be a mix of cake and bread, all sorts of doughnut)

1 lb ground Almonds or other Nut Meats

1 lb seeded Raisins

.5 lb chopped Citron

Milk (quantity not given)

Line pan with dough. Cream sugar and shortening, add eggs then crumbs and fruit with a little (?) milk.

Molasses Crumb Cake -Washington Cake

5 lbs crumbs

5 qt Water

4 oz Soda

1 qt Molasses

.5 lb Oil or Melted Lard (oil will increase tenderness and shelf life)

.5 oz Salt

1.5 oz Mixed Spices (? your guess is as good as mine!)

3 lbs Mixed Fruit ground fine (candied, I think)

7 lbs Cake Flour

Soak crumbs in water. Add soda, molasses, oil/lard, salt spices, fruit and flour. Mix until just combined. Bake in large slabs or in pans lined with pie crust.

Chop Suey Cake (no eggs, not certain if that's a typo or not)

5 lb Cake Crumbs

5.5 lbs Cake Flour

1.5 qt Molasses

3 qt Water

4 oz Soda

.5 lb chopped Nut Meats

1 lb Mince Meat

1 lb Brown Sugar

.75 lb shortening

No method given. I would cream sugar and shortening, add molasses, nuts and mincemeat. Mix soda in the water and add alternating with crumbs and flour.

Chop Suey Cake #2 or Tutti Frutti Cake

1.5 lbs Brown Sugar

.75 lb Lard

1 qt Molasses

10 Eggs

1 oz Mixed Spice (?)

3 lb Cake Crumbs

5 pints Water

2.5 oz Soda

1 Pint Water

4 lb Cake Flour

1 chopped Nuts

1 lb seedless Raisins

Soak cake crumbs in first amount of water, add soda to the second water. Creams sugar and lard, add eggs then molasses , nuts and fruit. Alternate adding soda water, crumbs and flour. Mix well. Bake in well dusted oval 3.5" rings.

Crumb Cake, Fruit or Cup Cake

.75 lb Cake Crumbs

.75 lb Compound Shortening (lard & shortening mixed)

1.5 qt Molasses

1 qt Water

2 eggs, may be omitted

1 oz Soda

1 lb small raisins or currants

3.5 lbs flour

cinnamon or vanilla or lemon

a little Vinegar (?)

No method. I would add soda to water and add crumbs to that. Cream shortening and molasses, add eggs, fruit, flavorings. Alternate adding crumbs and flour until well mixed.

(edited for typos)


Edited by Lisa Shock (log)

Share this post


Link to post
Share on other sites

Fabulous Lisa - I shall work my way through them to get the best. Now to find some stale crumb!

Share this post


Link to post
Share on other sites

I may cheat and pick up a box of Entenmann's glazed buttermilk doughnuts and stale them in the oven just to get going more quickly. I'm kind of curious about the recipes that call for a crust.

Share this post


Link to post
Share on other sites

I made the Oriental Fruit Crumb Cake tonight. One quarter of the recipe filled a 9" cake pan nicely. I used oven-dried crumbs from plain cake doughnuts (it took almost all of the crumb from a dozen to make the one pound), butter instead of shortening, and some 'yuzu tea'* instead of citron. I wound up using a quarter cup of buttermilk to help the mixture move in the mixer. BTW, this recipe has no leavening beyond eggs and creamed fat & sugar.

I added milk until the mix was just slightly looser than peanut butter cookie dough on a warm day.

I would up baking it for an hour and ten minutes, and originally had some cracking on top, but, it fell a little as it cooled and the cracks shrank away to nothingness. The crust pulled away from the filling, but, it's probably necessary to keep things together.

Overall, this came out like a fairly firm pie: moist, and easy to cut. The yuzu flavor was surprisingly strong, making this a sort of citrus pie -although not acidic. The raisins added a nice chew, but the flavor was eclipsed by the yuzu. The doughnut flavor was subtle, but, you could definitely taste the contribution of the browned outer crusts.

I don't know if I would make it again. The almond flour means that it's not incredibly cheap to make. That said, it was tasty and different without being too unusual or bizarre. I think that a lot of people would like it, it's got a safe flavor profile. I don't know if anyone would ever call it their favorite dessert, but it could have a place on a buffet.

* Yuzu tea is just finely sliced rinds of yuzu and sugar. It comes in a jar, and has the consistency of marmalade. One usually adds some to hot water to make a drink in wintertime. It's more watery than candied citron.

Oriental Fruit Crumb Cake.JPG

OFCCslice.JPG

Share this post


Link to post
Share on other sites

Lisa, that looks like it would be perfect to serve at an afternoon tea.

I always have plenty of almond flour because I make a lot of almond milk and the solid stuff that remains is too nutritious to discard so I dry it and grind it finer and use it in baking. It works out to just a fraction of the cost of commercial almond flour and I get two products from one batch of almonds...

I will have to dig through the thousands of recipes I have in Word documents. I know there is one that uses cake crumbs with very fine pasta (angel hair) in an eggy tart with cheese and I think it contains chestnut puree. I remember making it once and it was very good but sort of "fiddly" and I don't remember repeating it. I was still working then and didn't have the time that I now have.


Edited by andiesenji (log)

Share this post


Link to post
Share on other sites

It would be good with tea, and probably very nice made into tiny tarts. It did have a pleasing, soft texture. It's also something that your guests have never had before. Some whipped cream would improve the appearance.

I'd also like to point out that once you have made crumbs (evenly crumbled and gotten them nice and dry in the oven) you can freeze them to use later. I did this with my doughnut crumbs because I was afraid of rancidity.

Share this post


Link to post
Share on other sites

Update on Oriental Fruit Crumb Cake. I labelled it Oriental Fruit Pie, took it to work, and didn't tell people what was in it beyond raisins and almond flour. People liked it enough to hunt me down and thank me for it. One fellow, a diabetic, noted that his blood sugar barely moved after he ate a slice on an empty stomach -so he is now a huge fan, because he can't eat a lot of desserts.

(edited for typo)


Edited by Lisa Shock (log)

Share this post


Link to post
Share on other sites

Rebooting a dormant topic:

I've been practising my pie dough recently - for pies and quiche.

I've always got a little leftover, and was wondering what others do with it.

I usually just roll it out and spread some jam on it, make it into a pocket and bake it. This week I made a 'PB&J' sandwich out of it for my daughter that worked well (as long as you have a BIG glass of milk at hand).

What do you like to do with your dough scraps?


Edited by jjahorn (log)

Share this post


Link to post
Share on other sites

What do you like to do with your dough scraps?

My mom would always make something similar called "Pinwheels". Roll out the dough, spread butter on it and sprinkle on sugar and cinammon. Roll it up into a cigar shape and slice into 1/2 inch to 1 inch pieces. Bake until browned and flaky. It was something us kids could eat (as soon as they cooled) since the pie would be for dessert later that night.

Share this post


Link to post
Share on other sites

As you say, little jam tarts. Cut into strips, twist, sprinkle with sugar. Cut into little shapes with cutters or free-form with a knife, freeze on a sheet pan, store i a ziplock bag for later use to decorate pies or to garnish fancy first courses. If you have enough and make pastry frequently enough, you can do the same thing with little tart or barquette pans and make shells for the freezer.

Share this post


Link to post
Share on other sites

I've suggested this in another thread (somewhere here on eGullet) but the cake scraps can be used in trifles. If you're a bakery making something to sell, you can use small clear plastic cups and make mini trifles. Cake-custard-whipped cream layered and if fruit is in season, add a layer of glazed strawberries (raspberries go well with chocolate cake scraps...sort of a Black Forest trifle which normally uses cherries).

As for cookie crumbs, topping ice cream or yogurt was my first thought. If you have a lot, I can see them processed into a crumb topping for an apple brown betty or topping a quasi-linzer type torte or cookie.

Share this post


Link to post
Share on other sites

I made Crumb Layer Cake #1, with crumb from yellow cake doughnuts, and the soda was not enough leavening. I used the creaming method, which was apparently also a mistake. Oh yeah, I halved the recipe, and added 1.25 cups milk and had a stiff batter which probably should have been more liquid, next time I will go up to 1.5cups. It came out like a crumbly cookie. It didn't taste bad, several people commented that it was like a deluxe graham cracker or halfway between a graham cracker and fruitcake.

Spice-wise I added .3 grams each of cinnamon and ginger and tossed in a heavy-handed dash of allspice and a quick grating of nutmeg.

Once I get more crumbs I will try it again. (I got a lot of candied fruit on huge markdown in January, including a large tub of chopped mixed fruit.) I think I will separate the eggs and whip the whites in one bowl, then cream the butter & lard and add yolks/etc. (with more milk) and fold whites in at the end.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Kasia
      SWIFT HOMEMADE NAPOLEON
       
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
       
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×