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Rough & Ready Bakes

Old and lost recipes

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Showing posts from February, 2026

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German Chocolate Cake recipe from 1958

on February 26, 2026

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Lemon Curd recipe from 1900

on February 12, 2026

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Rough & Ready Bakes: I am passionate about old family bakes and rediscovering lost recipes. Sometimes my bakes are a little rough and ready, but that’s part of the fun of at-home baking!

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Fudge Cake recipe from 1936

This rich, chocolaty Fudge Cake recipe was discovered in a newspaper dated April 25, 1936. The cake is vintage, but the icing is a modern take on a classic fudge cake frosting. The extra little kick from the espresso powder and the Dutch-processed cocoa powder makes for the perfect blend of new and old.

Peanut Butter Cookie recipe from 1934

This peanut butter cookie recipe appeared in the Stillwater Post-Messenger on April 26, 1934. All credit for these soft, chewy cookies goes to Meta Goetschel as the person who contributed the recipe to the paper.

Chocolate Molasses Cake recipe from 1941

This Chocolate Molasses Cake recipe is from a newspaper dated June 9, 1941*. It’s rich and very moist, with a fudgy molasses flavour. It can be enjoyed topped with whipped cream, icing sugar, or served plain.

Dark Spice Cake recipe from 1940

This Dark Spice Cake recipe appeared in the Minneapolis Morning Tribune on September 24, 1940*. It’s rich and warm with a subtle dark molasses kick. Iced with a mousse-like whipped chocolate ganache frosting, it’s a pleasant fall dessert.

Erimine Frosting recipe from 1961

Ermine frosting is an old-fashioned frosting that used to be the traditional frosting for red velvet cakes before cream cheese frosting staked its claim. Sometimes referred to as "flour buttercream" or "boiled milk frosting", ermine is smooth, fluffy, and perfect for rich cakes like chocolate, red velvet, or golden vanilla cakes. It's the preferred icing anyone who finds modern buttercream frostings too sweet.

Flapper Pie recipe from 1932 | Canadian Prairie Classic

This vintage pie originated in western Canada in the early 20th century. I came across this recipe in a newspaper dated October 25, 1932. It's a delicious, silky custard pie topped with light and fluffy meringue.