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Historic Recipes - 03

Try these historic recipes from Kansas taken from Seelye's Almanac, Health Guide, and Cookbook, published in Abilene in 1903.

Cottage PuddingCottage Pudding

Half cup of sugar, one tablespoonful of butter, one cupful milk and a heaping pint of flour and two teaspoonfuls of baking powder. Flavor with Seelye’s Lemon Extract. Bake in a moderate oven; cut and serve while warm with the following sauce: One cupful of sugar and half a cupful of water and a piece of butter size of a walnut. Boil until it thickens. Flavor with Seelye’s Lemon Extract and a tablespoonful of lemon juice.









Mahogany CakeMahogany Cake

One cupful sugar, one-half cupful butter, cream butter and sugar until very light, one-half cupful sweet milk, one level teaspoonful soda, three eggs, whites added last, two small cupfuls flour, and one teaspoonful Seelye’s Vanilla, cook two-thirds cupful of grated chocolate and one-half cupful of sweet milk until smooth and thick then add this to cake the last thing when it is thoroughly cool.










Macaroni and CheeseMacaroni and Cheese

Break one-half pound of macaroni in small pieces, add teaspoonful of salt; cook in boiling water until tender. Drain it well and then put a layer in a well buttered pan, upon this some grated cheese, some cracker crumbs, small pieces of butter, a bit of salt, then more macaroni and so on until full. Pour over sufficient milk or cream to cover it. Bake until nicely browned. Serve in sauce dish with napkin pinned around it.









Coffee CakeCoffee Cake

One cup brown sugar, one cup butter, two eggs, one-half cup molasses, one cup of strong cold coffee, one teaspoonful of soda, two teaspoonfuls of Seelye’s cinnamon, one teaspoonful Seelye’s cloves, one cupful raisins or currants and five cupfuls of sifted flour. Add the fruit last, rubbed in a little of the flour. Bake about one hour.










Puff Ball DoughnutPuff Ball Doughnuts

These doughnuts eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, one pint of sweet milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light. Drop by the spoonful into boiling lard.










Peanut WafersPeanut Wafers

Cream together one-half cupful butter, three-fourths cupful milk, two small cupfuls sifted flour, one cupful sugar, one-half teaspoonful Seelye’s Lemon Extract. Butter bottom of dripping pan and spread batter on very thin with a knife and sprinkle generously over the surface with chopped peanuts. Cut in squares as soon as baked and remove from pan at once.










White Loaf CakeWhite Loaf Cake

Whites of eight eggs, one and five-eighths cupfuls granulated sugar, one-half cupful butter, two-thirds cupful sweet milk, three cupfuls flour, two-teaspoonfuls baking powder and one-half teaspoonful Seelye’s Vanilla, cream butter and sugar together, add the beaten whites of eggs, add milk then flour, then flavoring and stir very hard. Put in slow oven, will bake in thirty or fifty minutes.

Entry: Historic Recipes - 03

Author: Kansas Historical Society

Author information: The Kansas Historical Society is a state agency charged with actively safeguarding and sharing the state's history.

Date Created: June 2014

Date Modified: July 2017

The author of this article is solely responsible for its content.