{"id":141970,"date":"2023-09-22T19:30:27","date_gmt":"2023-09-22T09:30:27","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=141970"},"modified":"2023-12-04T21:01:30","modified_gmt":"2023-12-04T10:01:30","slug":"150-year-old-ice-cream-cake-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/150-year-old-ice-cream-cake-dessert\/","title":{"rendered":"150 year old ice-cream cake dessert"},"content":{"rendered":"<div class=\"video wrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IVT_WVMG63U?si=h3twpAWINmCc9PC9?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>I am fascinated by old cookbooks, they are a window back in time.  Preparing a recipe with only the tools they had at hand makes you appreciate not only the appliances we take for granted but also just how much effort they would go to in order to impress.  The cookbook we are looking at today, THE ROYAL BOOK OF PASTRY AND CONFECTIONERY is by JULES GOUFF\u00c9, 1874.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-550x301.jpg\" alt=\"beautiful old recipe ann reardon\" width=\"550\" height=\"301\" class=\"aligncenter size-large wp-image-142294\" data-wp-pid=\"142294\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-550x301.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-300x164.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-768x421.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-1536x841.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-2048x1122.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-400x219.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>The recipe details are:<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501-550x400.png\" alt=\"200 year old ice-cream cake\" width=\"550\" height=\"400\" class=\"aligncenter size-large wp-image-141971\" data-wp-pid=\"141971\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501-550x400.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501-300x218.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501-768x558.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501-400x291.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-cake-ann-reardon-e1692824066501.png 1186w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>NEAPOLITAN TIMBALE<\/h4>\n<p>Make the paste in the way described for Timbale \u00e0la Chateaubriand (I have written that recipe out for you further down this page), using:<br \/>\n10 oz (283.5 grams). of Jordan almonds,<br \/>\n10 oz (283.5 grams). of pounded sugar,<br \/>\n10 oz (283.5 grams). of butter,<br \/>\n1 lb (0.45 kilograms). of flour,<br \/>\nthe grated peel of a lemon,<br \/>\na small pinch of salt,<br \/>\nas many yolks of egg as are required to make a stiffish<br \/>\npaste ; Roll the paste out to inch thickness, cut it into rounds with<br \/>\na 4-inch plain cutter, and cut out the inside of each round with a<br \/>\n3-inch plain cutter ;<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-550x309.jpg\" alt=\"oldern days cooking\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-142293\" data-wp-pid=\"142293\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-1536x864.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-1200x675.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-historical-cooking-oldern-days-recipe.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nBake the rings of paste in a slack oven until they acquire a<br \/>\nlight golden tinge ;<br \/>\nMake a stiff icing with some red currant juice and fine sugar,<br \/>\nand put it into a paper cone ;<br \/>\nWhen the paste rings are cold, press out some of the icing on<br \/>\none of them, stick another on the top, and continue in the same<br \/>\nway until all the rings are stuck one above the other, with the<br \/>\nicing shewing between each ;<br \/>\nMake and bake a round of p\u00e2te d&#8217;office 6 inches (15.24 centimetres) in diameter,<br \/>\nbrush it over with a little white of egg, and strew it with green<br \/>\nsugar ;<br \/>\nWhen the timbale is dry, trim the outside very smooth, glaze<br \/>\nit with some apricot jam, previously rubbed through a silk sieve ;<br \/>\nput it on the round of p\u00e2te d&#8217;office, and ornament it with some<br \/>\npuff paste patterns made in the following manner :<br \/>\nMake some Puff Paste (vide page 40), using very white butter,<br \/>\ngive it 12 turns, roll it out to 1 inch (2.54 centimetres) thickness, and cut it with<br \/>\nsome fancy cutters, dredge some fine sugar over the patterns, and<br \/>\nbake them in a brisk oven ; the patterns should still be flexible<br \/>\nwhen they are taken out of the oven ;<br \/>\nStick them on the timbale, being careful not to break them;<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-550x309.jpg\" alt=\"200 year old dessert recipe ann reardon\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-142290\" data-wp-pid=\"142290\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-1536x864.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-1200x675.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/detailed-old-recipes-17th-century-cooking.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>When about to serve, fill the timbale with some Vanilla Cream<br \/>\nIce (vide Chapter XI. ), heaping it up above the top of the timbale<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-550x344.jpg\" alt=\"200 year old oldern days dessert recipe\" width=\"550\" height=\"344\" class=\"aligncenter size-large wp-image-142295\" data-wp-pid=\"142295\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-550x344.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-300x188.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-768x480.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-1536x960.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that-400x250.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/old-cookbooks-recipes-ann-reardon-how-to-cook-that.jpg 1912w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><h>VANILLA ICE<\/h4>\n<p>Split 2 sticks of vanilla lengthwise in four pieces,<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-550x264.jpg\" alt=\"antique cookbooks dessert recipe\" width=\"550\" height=\"264\" class=\"aligncenter size-large wp-image-142291\" data-wp-pid=\"142291\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-550x264.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-300x144.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-768x369.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-1536x738.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that-400x192.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/antique-cookbook-vanilla-how-to-cook-that.jpg 1870w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nand put the pieces into the boiling cream, cover the stewpan, and let the<br \/>\nvanilla steep for an hour ;<br \/>\nBreak 12 yolks of egg in a stewpan, add 12 oz (340.19 grams) . of pounded<br \/>\nsugar, and work them together with a wooden spoon ; mix in the<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking-550x311.png\" alt=\"200 year old ice-cream recipe\" width=\"550\" height=\"311\" class=\"aligncenter size-large wp-image-141972\" data-wp-pid=\"141972\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking-550x311.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking-300x170.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking-768x435.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking-400x227.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-icecream-recipe-ann-reardon-istroy-of-cooking.png 950w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nvanilla cream, and stir over the fire, without boiling, until the<br \/>\ncustard coats the spoon ;<br \/>\nStrain the cream through a silk sieve into a basin, and let it<br \/>\nget cold, stirring it occasionally to prevent a skin forming on the<br \/>\nsurface ;<br \/>\nShould the cream be lumpy, it must be strained again ;<br \/>\nSet a freezing-pot in some mixed pounded ice and bay-salt,<br \/>\npour in the cream, work it with the spatula, and, when it is set,<br \/>\nmix in 3 gills of whipped double cream, close the freezing- pot,<br \/>\nand cover it with pounded ice ;<br \/>\nAt the end of two hours, uncover the freezing-pot and dish the<br \/>\nvanilla ice on a napkin in an irregular pile.<br \/>\nThe ice can be moulded in fancy moulds, as follows :<br \/>\nSet the moulds in the ice ;<br \/>\nWhen the cream has been frozen and worked in the freezing<br \/>\npot as above, fill the moulds with it, close them , spread some<br \/>\nbutter over the openings, and imbed the moulds in pounded ice<br \/>\nand bay- salt ; place a folded wet cloth on the top ; let the<br \/>\nmoulds remain thus till the ices are wanted, and turn them out<br \/>\nof the moulds on to a napkin on a dish.<br \/>\nChocolate, Orange, Lemon, Orange Flower Water, and Tea<br \/>\nIces are prepared in the same way by mixing the flavouring with<br \/>\nthe cream.<\/p>\n<h4>TIMBALE \u00c0 LA CHATEAUBRIAND<\/h4>\n<p>Take :<br \/>\nlb. of Jordan almonds, 8 yolks of egg,<br \/>\nlb. of pounded sugar,<br \/>\n6 oz (170.1 grams). of flour,<br \/>\n2 oz (56.7 grams). of butter,<br \/>\nthe grated peel of a lemon,<br \/>\na small pinch of salt ;<br \/>\nBlanch, peel, wash, and dry the almonds, and pound them in<br \/>\na mortar, moistening with some white of egg to prevent their<br \/>\nturning oily ;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-550x309.jpg\" alt=\"pounding almonds ann reardon antique cookbooks\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-142288\" data-wp-pid=\"142288\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-1536x864.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-1200x675.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/oldern-days-cooking-17th-century.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n when well pounded, add the butter, the sugar, the<br \/>\nflour, the lemon, and the salt, and mix to a stiffish paste with the<br \/>\nyolks of egg added one at a time ;<br \/>\nLet the paste rest for an hour, and roll it out to 1\/8 thickness ;<br \/>\ncut out two strips as wide as the height of the mould used for<br \/>\nmaking the timbale ; bake the two strips of paste in a slack oven<br \/>\nuntil they acquire a light golden tinge ; then trim the strips very<br \/>\nsmooth, and cut them across in pieces 1 inch (2.54 centimetres) wide ;<br \/>\nRoll the remainder of the paste to inch thickness, bake it<br \/>\nalso so that it may acquire a light golden tinge, and cut it ,<br \/>\nwhilst hot, with a plain 1 inch (2.54 centimetres) round cutter ;<\/p>\n<h4>PUFF PASTE<\/h4>\n<p>Take :<br \/>\n1 lb (0.45 kilograms). of flour,<br \/>\n1 lb (0.45 kilograms). of butter,<br \/>\noz. of salt,<br \/>\n3 gills of water ;<br \/>\nSift the flour on to the pasteboard, make a hole in the middle,<br \/>\nput in the salt and part of the water, mix, adding the water by<br \/>\ndegrees, being careful to sprinkle the water all over the flour<br \/>\nand to mix it evenly ;<br \/>\nPART] PASTES 41<br \/>\nWork the paste well, and, when it no longer adheres to the<br \/>\nboard, roll it out to a round about 3 inches (7.62 centimetres) thick, and let it rest<br \/>\nfor five minutes ;<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-uff-pastry-recipe-ann-reardon.png\" alt=\"older days cookbook pastry recipe\" width=\"544\" height=\"460\" class=\"aligncenter size-full wp-image-141975\" data-wp-pid=\"141975\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-uff-pastry-recipe-ann-reardon.png 544w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-uff-pastry-recipe-ann-reardon-300x254.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-uff-pastry-recipe-ann-reardon-355x300.png 355w\" sizes=\"(max-width: 544px) 100vw, 544px\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-old-cookbooks-550x874.png\" alt=\"old cook book puff pastry recipe\" width=\"550\" height=\"874\" class=\"aligncenter size-large wp-image-141974\" data-wp-pid=\"141974\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-old-cookbooks-550x874.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-old-cookbooks-189x300.png 189w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-old-cookbooks-300x476.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-old-cookbooks.png 578w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nWork the butter in a cloth to expel all the water which is in<br \/>\nit , and, if the paste is made in winter, work the butter until it is<br \/>\nquite smooth ;<br \/>\nSpread the butter on to the paste, flatten both together to a<br \/>\n2-inch thickness, and fold over the sides of the paste so as to<br \/>\nenclose the butter and form a square (vide woodcut, page 41) ;<br \/>\nRoll out the paste to a 3-foot length ( vide woodcut, page 41 ) ,<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-550x309.jpg\" alt=\"200 year old dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-142289\" data-wp-pid=\"142289\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-1536x864.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-1200x675.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/puff-pastry-recipe-ann-reardon.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>fold over one third of the length, flatten it slightly with the<br \/>\nrolling pin, and fold the other third over this (vide woodcut).<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon-550x366.png\" alt=\"old cookbook puff pastry\" width=\"550\" height=\"366\" class=\"aligncenter size-large wp-image-141973\" data-wp-pid=\"141973\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon-550x366.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon-300x200.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon-768x511.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon-400x266.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/08\/200-year-old-puff-pastry-recipe-illustration-ann-reardon.png 866w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nTurn the paste round, roll it out again to a length of about 3<br \/>\nfeet, fold it over, and repeat this six times, letting the paste rest<br \/>\nfor ten minutes between every two turns.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-550x301.jpg\" alt=\"oldern days recipes\" width=\"550\" height=\"301\" class=\"aligncenter size-large wp-image-142292\" data-wp-pid=\"142292\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-550x301.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-300x164.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-768x420.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-1536x840.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-2048x1120.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-recipes-ann-reardon-400x219.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/150-year-old-ice-cream-cake-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"beautiful old recipe ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/09\/200-year-old-dessert-recipe-historical-cooking-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"142294\" \/><\/a><p>&nbsp; I am fascinated by old cookbooks, they are a window back in time. Preparing a recipe with only the tools they had at hand makes you appreciate not only the appliances we take for granted but also just how much effort they would go to in order to impress. The cookbook we are looking at today, THE ROYAL BOOK OF PASTRY AND CONFECTIONERY is by JULES GOUFF\u00c9, 1874. The recipe details are: NEAPOLITAN TIMBALE<\/p>\n","protected":false},"author":1,"featured_media":142294,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[3720,31,2988,2407,206,3721,952,163,1071],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/141970"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=141970"}],"version-history":[{"count":4,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/141970\/revisions"}],"predecessor-version":[{"id":142297,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/141970\/revisions\/142297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/142294"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=141970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=141970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=141970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}