Here is a vintage food label for Wood’s baking powder.
The center portion of the label includes the Net Contents and the name of the product: Wood’s Baking Powder. The following information is also included on the center portion of the label:
PURITY AND WHOLESOMENESS GUARANTEED
This Baking Powder is made strictly in accord with U. S. Government standards and contains the following ingredients only:
Acid Phosphate of Calcium, Soda Aluminum Sulphate, Bicarbonate of Soda and Starch.
MADE BY
NATHAN WOOD & SON Inc.
ESTABLISHED 1843
PORTLAND, MAINE
DIRECTIONS. – Use two heaping teaspoonfuls of Baking Powder to one quart of sifted flour.
The left side of the label features the following directions for baking a cake:
1-2 cup Butter
1 cup Milk
2 cups Sugar
3 cups Pastry Flour
4 Eggs
3 level teaspoonfuls of Wood’s Baking Powder.
1 teaspoonful Wood’s Extract Vanilla
1 saltspoonful Mace
Rub the butter in a warm bowl, with a wooden spoon, until like cream; add one cup sugar gradually.
Beat the yolks of the eggs and add the remaining cup of sugar; beat until very light and add to the butter.
Add mace and flavoring.
Then beat the whites of the eggs until stiff and dry, and let stand while you add a little milk and flour alternately to the mixture.
Add whites of eggs last.
This makes two loaves.
Bake in moderate oven until the loaf shrinks from pan.
A simple recipe for making biscuits is included on the right hand side of this vintage baking powder label. They recipe is as follows:
DIRECTIONS FOR BISCUITS
1 quart Sifted Flour
1 level teaspoonful of Salt
1 large tablespoonful of Butter
8 level teaspoonfuls of Baking Powder
Milk to make a VERY SOFT dough
Bake twenty minutes in a hot oven.
New in my Etsy shop this week is a digital collection of vintage ephemera, including: blue vintage labels for ground pepper, liniment, glycerine & rose water, admission tickets, Coker Bus Line tickets and booklet cover, a vintage receipt, and receipt booklet cover. Individual files of each image on the page is included in the listing.
Preview image is linked to my Etsy shop.
Yummmm. Sounds good, Julie. Thank you.
You’re welcome, Tuesday. 🙂
Great freebie, thank you! Have a great weekend!
You’re welcome, KT Fit Kitty. Wishing you a great weekend as well! 🙂
Another great label, thanks!
Have you ever tried any of these old recipes? I’ve been thinking about it but haven’t yet attempted it.
I noticed your free yellow layer cake image above, Ryzon Baking Book by Marion Harris Neil, 1917 and it looks like the cakes that are kind of “in” right now, the naked cakes. I’d swear that I recently read, or saw it on TV, that some current baker invented this idea!! Ha!
Thanks again, Julie!
Kathy
You’re welcome, Kathy. I’m glad you like it! I haven’t tried any of the old recipes. I don’t bake so much anymore but when I do, I tend to stick to the “tried, tested and true” recipes. If you try any of the old recipes some day, I would love to know how it (or they) turned out. 🙂
Thank you again for sharing! I will be including your latest in my Kitchen journals and purchasing more through your shop!
You’re welcome, Mommyrox. I love kitchen and cooking journals! 🙂
Thank you, this is fantastic.
You’re welcome, Tora. I’m happy to know you like it. 🙂
Thank you so much, I really appreciate you!!