1922 Royal Baking Powder Recipe Book
I picked up this 1922 Royal Baking Powder Cookbook at an antique store. It has some of my favorite qualities, old, worn, and it was cheap. I think I paid $2.00 for it. It came in a plastic sleeve so that it wouldn't get torn up with the rest of the cookbooks.
It's not very thick, it's a booklet. So, I thought I would just take pictures of the pages and put them here on one page.
When I read the book there were several recipes that stood out to me, such as the Spanish Cake, the Eggless, Milkless, Butterless Cake, and the Honey Drop Cake.
You can browse the pages, and see if there is any recipe that interests you. Pretty cool little book.
General Suggestions: Measurements, Baking, Table of Equivalent Weights and Measures
The Copyright Page, and Information about Royal Baking Powder
Information about Royal Baking Powder: Absolutely Pure and Wholesome, The Standard for over 50 Years, Used in Leading Hotels.
Index of Recipes A through O.... Index of Recipes O through W... and Some Secrets of Good Cooking
Bread and Rolls
Page 3: Royal Baking Powder Bread, Boston Brown Bread, Spider Corn Bread, Corn Bread,Corn and Rice Pone, Graham Bread, Nut and Raisin Bread
Page 4: Peanut Butter Bread, Prune or Date Bread, Luncheon or Sandwich Rolls, Rye Rolls, Potato Rolls, Nut and Raisin Rolls
Page 5: Parker House Rolls, Rusks, Royal Philadelphia Cinnamon Buns, Brown Sugar Buns, Coffee Cake, Royal Individual Coffee Cakes
Page 6: Raisin Tea Ring
Biscuits and Muffins
Page 6: Biscuits, Emergency or Drop Biscuits, Whole Wheat or Health Biscuits, Bran Biscuits, Cheese Biscuits, Tea Biscuits, Muffins
Page 7: Blueberry or Huckleberry Muffins, Cereal Muffins, Corn Meal Muffins, Crumb Muffins, Rice Muffins, Date Muffins, Scones, Current Tea Cakes
Page 8: Popovers, Graham Gems, Green Corn Gems, Fig Envelopes, Sally Lunn
Griddle Cakes and Waffles
"Griddle cakes, as made today with Royal Baking Powder have become most popular. Properly made they are delicious, healthful, appetizing and nutritious."
"The batter must be thin. The cakes should be small and not too thick - about one eighth inch when baked. An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking. Turn only once."
Page 8: Royal Hot Griddle Cakes, Griddle Cakes with Eggs, Buckwheat Cakes
Page 9: Corn Meal Griddle Cakes, Rice Griddle Cakes, French Pancakes, Whole Wheat Hot Cakes, Waffles,
"Fritters are served for luncheon, dinner, or supper, as an entre, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions, the first recipe given can be used for many varieties. By the use of Royal Baking Powder, a fine fritter batter may be stirred up in a few minutes."
"Fritters should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds."
Page 9: Plain Fritter Batter, Apple Fritters, Fruit Fritters
Page 10: Banana Fritters, Corn Fritters, Clam Fritters
"In no department of cookery is Royal Baking Powder of more use and importance than in making fine cake."
"Where fewer eggs are used, increase the amount of Royal Baking Powder about one teaspoon for each egg omitted. If an unsalted shortening is used take slightly less and add a small quantity of salt. Sift flour before measuring."
Page 10: Plain Cake, Sunshine Cake, Three-Egg Angel Cake
Page 11: Angel Cake, Spanish Cake, Bride's Cake, Eggless, Milkless, Butterless Cake, Chocolate Cake, Pound Cake
Page 12: Rich Fruit Cake, Coffee Fruit Cake, Royal Cream Loaf Cake, Feather Coconut Cake, Maple Nut Cake, Fairmont Cake
Page 13: Soft Molasses Cake, Marble Cake, Marble Cake II, Royal Tropicana (First Mystery Cake), Chocolate Layer Cake
Page 14: Orange Layer Cake, White Layer Cake, Devil's Food Cake, (Marshmallow Icing), Cream Layer Cake w/ Cream Filling, Maple Layer Cake
Page 15: Coconut Layer Cake, Royal Sponge Cake, Sponge Cake, Lady Baltimore Cake, Fruit Layer Cake
Page 16: (Fruit Filling for Fruit Layer Cake), Lady Goldenglow (Second Mystery Cake) Filling and Icing.
Icings and Frostings
Page 16: Boiled Icing, Uncooked Frosting, Ornamental Frosting, White or Colored Icing, Seven Minute Icing,
Page 17: Chocolate Filling and Icing, Old-Fashioned Chocolate Filling, Marshmallow Filling and Icing, Fruit Filling, Fresh Strawberry Icing, Maple Icing I, Maple Icing II, Orange Icing, Jelly Meringue, Sea Foam Icing, Cocoa Icing
Page 18: Butter Scotch Icing and Filling (without sugar)
Cookies and Small Cakes
Page 18: Cocoa Drop Cakes, Raisin Drop Cakes, Orange Cakes, Spice Cakes, Honey Drop Cakes, Molasses Cakes
Page 19: Small Fancy Cakes I, Small Fancy Cakes II, Cookies, Cocoa Cookies, Coconut Cookies, Oatmeal Macaroons
Page 20: Filled Cookies, Marshmallow Cookies, Fudge Squares, Hermits, Nut Bars
"Although strawberries are generally used, other fruits such as raspberries, blackberries, loganberries, bananas, peaches and oranges, and even stewed or canned fruit, can be substituted and make delicious short cakes."
Page 20: Old-Fashioned Shortcake
Page 21: Strawberry Shortcake, Royal Strawberry Cake
"These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease."
Page 21: Doughnuts, Afternoon Tea Doughnuts, Crullers
Puddings and Other Desserts
Page 21: Rice Pudding
Page 22: Baked Custard, Cottage Pudding, Tapioca Pudding, Poor Man's Pudding, Apple Cake, Apple Dumplings, Fruit Roll
Page 23: Meringues, Banana Cake with Jelly Sauce, Charlotte Russe, Cocoa Cream Cake, Boston Cream Pie, Blueberry Cake
Page 24: Chocolate Blanc Mange, Floating Island, Huckleberry or Blueberry Float, Christmas Plum Pudding, Cream Puffs w/ Cream Filling
Page 25: Steamed Fig Pudding, Prune Puff, Lemon Jelly, Jelly Roll
Page 25: Hard Sauce, Foamy Sauce, Chocolate Sauce, Maple Sauce
Page 26: Lemon or Orange Sauce, Fruit Sauce, Caramel Sauce
Pastry and Pies
"A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible. Pastry should rise in baking to double it's thickness, and be in light, flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold. Pastry is better if allowed to stand in icebox several hours before using."
Page 26: Plain Pastry, Rich Pastry, Apple Pie, Lemon Meringue Pie
Page 27: Strawberry Pie, Mince Pie, Mince Meat, Custard Pie, Pumpkin Pie, Rhubarb Pie, Berry Pies
Page 28: Cherry Tarts
How to Freeze Article: How to freeze with an ice cream freezer
Page 28: Philadelphia Ice Cream, Strawberry Ice Cream, Chocolate Ice Cream, French Ice Cream, Frozen Pudding, Grape Sherbet, Lemon Sherbet
Page 29: Orange Water Ice, Strawberry Mousse
Page 29: Brown Soup Stock, Bean Soup, Cream Soups
Page 30: Creole Soup, Cream of Tomato Soup, Onion Soup
Page 30: How to clean fish
Page 30: Broiled Fish, Baked Fish, Fried Fish, Planked Fish, Codfish Balls
Page 31: Fish Chowder, Boiled Lobsters and Crabs, Creamed Oysters, Scalloped Oysters, Fried Oysters, Clam Chowder, Shell Fish a la Newburg
Page 32: How to - for Roasting, Broiling, Pan Broiling, Boiling and Stewing, Pot Roasting, Stew with Dumplings, Dumplings, Liver and Bacon
Page 33: Roast Lamb, Roast Stuffed Shoulder of Lamb with Browned Potatoes, Pot Roast of Beef with Browned Potatoes, Baked Veal with Tomato Sauce, Veal Cutlet, Roast Loin of Pork, Applesauce, Baked Ham
Page 34: Creamed Sweetbreads
Page 34: How to Clean, Roast Poultry, Poultry Dressing, Oyster Dressing, Giblet Gravy, Fricassee of Chicken
Page 35: Fried Chicken, Chicken Pie, Roast Goose, Bread and Apple Dressing, Apple Dressing
Fish, Meat and Vegetable Sauces
Page 35: Thin Cream Sauce, Thick Cream Sauce, Tomato Sauce, Bechamel Sauce
Page 36: Egg Sauce (for Fish), Brown Sauce or Gravy, Currant Jelly Sauce, Hollandaise Sauce, Sauce Tartare, Maitre D'Hotel Butter, Mint Sauce, Horse-Radish sauce, Cranberry Sauce
Page 36: Boiled Eggs, Poached Eggs, Poached Eggs in Cream, Scrambled Eggs
Page 37: Scalloped Eggs with Ham, Plain Omelet, Puffy Omelet, Fancy Omelets
Page 37: Salmon Croquettes, Rice Croquettes, Nut and Potato Croquettes, Chicken Croquettes
Page 38: Chicken Patties, Royal Patty Shells, Boston Baked Beans, Baked Macaroni with Cheese, Cheese in Scallop Shells or Ramekins, Cheese Straws, Kidney Beans with Bacon, Tomatoes and Eggs
Page 39: Corn Pudding, Scotch Potatoes, French Toast, Cheese Souffle
Page 39: How to Cook and Clean Vegetables, Asparagus, Pickled Beets, Creamed Carrots, Boiled New Cabbage, Cold Slaw
Page 40: Spinach, Cauliflower, French Fried Potatoes, Potato Cakes, Brussel Sprouts, Boiled Corn, Lima Beans, Kohl-Rabi, Candied Sweet Potatoes, Baked Tomatoes, Browned Parsnips, Oyster Plant, Stuffed Potatoes
Salads and Salad Dressings
Page 41: French Dressing, Mayonnaise I, Mayonnaise II, Boiled Salad Dressing, Russian Dressing, Chicken Salad, Fruit Salad, Vegetable Salad
Page 42: Marquise Salad, Potato Salad, Lobster Salad, Fish Salad
Page 43: Cream Candy, Butter Scotch, Butter Taffy, Chocolate Caramels, Creamed Nuts, Peanut Brittle, Candied Popcorn, Pulled Molasses Candy
Page 44: Fudge, Penuche, Cocoa Cream Candy, Stuffed Prunes or Dates, Coconut Cream Candy, Hickory Nut Candy, Date and Peanut Paste, Salted Almonds,
Page 45: Barley Water, Pineapple Juice
Page 46: Albuminized Orange, Beef Tea, Scraped Beef, Spanish Cream, Gluten Muffins
Preserving and Canning
Page 47: General Directions, Canning, Preserving, Open Kettle Method, Directions for Canning by Can-Cooked method, Time Table for Canning Fruits by the Can-Cooked Method, Use of Sugar in Canning Fruit, Canned Peaches
Page 48: Canned Cherries, Canned Pears, Canned Berries, Asparagus, Beans, Corn, Jams, Raspberry Jam
Page 49: Plum Conserve, Spiced Currants, Jellies
Page 49: Pickled Peaches, Chow Chow, Sweet Tomato Pickles, Tomato Catsup
See more old recipe books
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Food for thought:
"A smile creates happiness in the home, fosters good will in a business, and is the countersign of friends. Yet it cannot be bought, begged, borrowed or stolen, for it is something that is no earthly good to anybody till it is given away." Kitchen Club Recipe book.