As I dig through this stash of recipes, the 3×5 cards start to run together. The handwritten recipes that have been added to binders, peak my curiosity. This hand sewn little recipe book from “May 13, 1930″ had me dying to try something inside. But there was a problem.
After a quick bit-o research I discovered that Sally Lunn breads have been around since the 1700s. Most likely they originated in France but there are variations on the original recipe from England and lots from the U.S.
I’ve got some fun news to share today! Tracy over at Baking Mischief saw my post about Great-Grandma Mary’s Buttermilk Pie and wrapped it up in a tidy little package with a bunch of other tasty recipes! Check it out here.
I chickened out. The idea of adding grape jelly to my meatballs was too much for me to stomach.
The more I sift through these recipes the more I recognize how things have evolved with cooking over the last 100 years in America. One constant, The Apple Pie.
