There is something beguiling about the pages of a vintage magazine. The gorgeous, the ugly, the odd and the sexist. It’s all there; a little window into the past. They are fabulous sources of not only inspiration, but great simple recipes. They are a reminder that fifty years ago there was no vincotto, verjuice {sorry Maggie} or chocolate candy melts in the farm pantries. What you could grow yourself or find at the small local village store, when you had a chance to go to town, was it. The war made people frugal with their choices through rations and from minimal ingredients came many of our classics. Whilst there is nothing wrong with a fabulous recipe which is decedent, costly and over-the-top, the simple pleasure of a recipe made with pantry basics can be equally satisfying.
A few years ago my Mum passed onto me a couple of delightfully vintage cake decorating magazines which belonged to my Grandma. I love their yellowing pages, the delightful adverts and most of all I love that they have been loved…and survived.
Bless Mum, she is party to my cookbook obsession, and whilst cleaning out her kitchen cupboards Mum put aside a huge pile of old magazines and recipes, some she had collected in the 1970-80′s and others which Grandma had laying around. They smell strongly of moth-balls, but they are wonderful. My Granny {Dad’s Mum} was up for a visit and we spent a Saturday afternoon trawling through the aging papers and found this gem:
rich butter cake
I love the writing style of these vintage magazines and the typeface, combined with Margaret Fulton‘s touch, a legend of cooking in Australia, what’s not to love? A butter cake is an essential tool in the baker’s arsenal and are deliciously simple; the epitome of country cooking.
Source: Woman’s Day, 10 March 1969 – ‘Margaret Fulton’s Complete Guide to Cake Making’
A cute little ruffle like a delicate petticoat seemed fitting for this butter cake; with this recipe I was able to make a petite six by three inch cake, baked for 60 minutes at 160 degrees C. It is quite a dense cake, which would make it perfect for creating tiers.
I have the distinct feeling that my cookbook obsession may be morphing into a collection…do you have a cookbook, vintage magazines or recipe which is close to your heart?
Emmy xx
