Food for the Gods (A 1909 Recipe)
Food for the Gods (A 1909 Recipe)
On this episode of Baking Yesteryear: Dylan takes the deepest dive into a most mysterious dessert!


"Whites of 6 eggs beaten stiff, 2 cups sugar, 6 tablespoons cracker crumbs, 2 teaspoons baking powder, 1 cup chopped English walnuts, 1 cup cut dates. Bake in slow oven 1/2 hour. Serve with whipped cream"

Dylan's Yesteryear Recipe

  • Whites of 3 eggs
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (65g) fine graham cracker crumbs
  • 1/2 cup (75g) chopped, dried apricot (or dates, figs etc..)
  • 1/2 cup (60g) chopped walnuts


  1. Preheat the oven to 325ºF (165ºC).
  2. Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of parchment paper. Lightly grease both the parchment and sides of the pan.
  3. Beat the egg whites and salt to stiff peaks.
  4. Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.
  5. Gradually fold in the graham cracker crumbs, then fold in the dried fruit and walnuts.
  6. Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top should be a pale gold color when done.
  7. With the pan remaining in the oven, turn the oven off and leave the door ajar for 30 minutes. After which, transfer to a wire rack and cool in the pan for 20 minutes.
  8. Free the sides of the pan with a sharp knife and invert onto a serving dish or cutting board. Remove the parchment paper before cutting and serving.


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