1940's Sour Cream Cake with Raspberry Meringue
This video has been a long time coming. I have desperately wanted to use my 1949 Hamilton Beach mixer but have been too chicken to do so. This gem of an antique was found at an estate sale 6 months ago, fully functional, updated three prong cord, and with both ceramic bowls, almost like new. It needed love from me just as much as I wanted to love it. Problem being that I loved it so much I didn't want anything bad to happen to it. Visions of dropping the beautiful bowl and seeing it shatter into a million pieces haunted my brain whenever I thought about moving it.
Sometimes you just have to face your fear and hope for the best. I decided that I was obviously being ridiculous and this mixer was meant to create delicious treats and not just be a decoration on my shelf. What a better way to initiate it into my home than by making a recipe from the decade it was created. Enter Jessie Marie DeBoth's 1940 Cook Book.
Jessie Marie was first a recipe column writer for the Chicago Daily Tribune. She grew to be known as the expert on cooking and homemaking. Not only was she the author of 35 cookbooks and an encyclopedia of cooking, Jessie also had segments on the radio and performed live cooking demonstrations for large audiences across Illinois. This woman lived the life I hope to achieve!
This 1940 Cook Book has everything you need to be the perfect homemaker. Jessie provides meal plans, dietary requirements for your family and diagrams on how to set the table according to party themes.
After knowing all of this, there is no doubt the woman knows what she is doing. This sour cream cake was proof. It had a crunchy crust with a moist fluffy crumb. The was no need for frosting but the light raspberry meringue put it over the top. It complimented the lemon zest in the cake beautifully.
xoxo
Morgan & Sullivan
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