Why an 1880s Ohio recipe prefers lemon over vanilla
In short: Step into the 19th century to recreate a Corn Starch Cake from the 1880 cookbook 'Buckeye Cookery'. This video explores how historical ingredients reflect the practicalities of life in the American Midwest.
The recipe, passed down from the author's great-great-grandson, highlights how availability shaped flavor. In 1880s Ohio, lemon was likely more accessible than vanilla, leading to its use as a primary flavoring alongside rose.
The preparation involves creaming butter and sugar, incorporating corn starch dissolved in sweet milk, and gradually adding egg whites and flour. The presenter demonstrates the process using a 9x13 pan at 350ºF for approximately 20 to 25 minutes.
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Sources
- Summary by Intellect · source: 1880 Corn Starch Cake - Old Cookbook Show - Glen And Friends Cooking
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