Vintage Cookbook Recipe Test: Scotch Cupcakes from 1927!

Vintage Cookbook Recipe Test: Scotch Cupcakes from 1927!
Welcome back to Sunday morning and our "Old Cookbook Show," where we delve into the culinary past. In today's episode, we're exploring a recipe from a cookbook titled "The Modern Method of Preparing Delightful Foods," published in 1927 by the Corn Products Refining Company of New York and Chicago.

This cookbook is a window into the fascinating world of early 20th-century cooking, driven by corn products such as corn syrup, corn oil, and cornstarch. These products were revolutionary at the time and influenced the way North Americans cooked, eventually becoming staples in many traditional recipes.

Today's recipe adventure takes us into the realm of "Scotch Cupcakes." Now, you might be wondering why they're called "Scotch." It's simply because they contain rolled oats, a staple in Scottish cuisine.

As we embark on this culinary journey, we'll be recreating this historic recipe, featuring ingredients like oats, cornstarch, corn oil, and more. We'll also discuss how the evolution of manufacturing processes may affect the taste and texture of these vintage dishes.

As we taste test these cupcakes, we'll provide our honest opinions on their flavor, texture, and whether they stand the test of time. Are they a delightful throwback or a culinary miss?

Join us as we step back in time and taste a piece of culinary history. Don't forget to like, comment, and subscribe for more vintage recipe adventures. Thanks for joining us, and we'll see you in the next episode!

Scotch Cup Cakes
1 cups rolled oats
2 tablespoons Argo or Kingsford's Cornstarch
1/3 cup Mazola
cup Karo, Blue Label
1 egg
cup milk
1/3 teaspoon soda
cup flour
teaspoon salt
teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup each chopped nuts and raisins

Combine the ingredients in the order given, beating well.
Transfer to muffin pans oiled with Mazola and bake twenty-five to thirty minutes in a moderate oven, 350 to 375 degrees F.



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