}); World Turn'd Upside Down: April 2020

April 17, 2020

Sandusky Sand Tarts: 100+ Year Old Recipe



Did you know that the Sandusky Sand Tart is the official dish of the Maritime Museum of Sandusky in Ohio? Neither do they. I'm at that point in the Covid-19 quarantine where I am creating signature dishes for historical sites and museums. This post was made possible by the Sandusky Library and Jeremy Angstadt who created and forwarded me the book scan. If you're local or out that way, be sure to give them a visit.

I chose this recipe because it was marked it the book, and I love getting recipe input from previous cooks. Sand Tarts were a popular turn of the century dish and are included in many Pennsylvania Dutch and Amish cookbooks.

The Sandusky House-Keeper (Sandusky, Ohio) 1888


Sandusky Sand Tarts


Ingredients:

- 2 Cups Sugar
- 1 Cup Butter (2 Sticks)
- 3 Cups Flour
- 2 Eggs, reserving 1 egg white for brushing on top
- Cinnamon
- Sugar
- Blanched Almonds

Instructions:

In a mixing bowl, cream together room temperature butter and sugar. Add the eggs, reserving one egg white. Mix in the Flour. Roll out the dough on a floured surface to 1/8 of an inch thick. Cut into squares. Place sand tarts on a cookie sheet lined with parchment paper or grease. Brush the egg white and sprinkle sugar and cinnamon on the tops. Press an almond into the center.  Bake in a pre-heated oven at 300 degrees F for 20-30 minutes or until golden brown.

I made half the recipe and it produced about 20 3.5 inch cookies. The tarts spread a little while cooking so be sure to give them space on the pan. It tastes like a crunchy snicker doodle and would be very good with tea. I'm generally not a fan of crunchy cookies but these have a good flavor and texture. Thanks for coming to visit! I'm getting so stir crazy stuck in the house.

April 15, 2020

Chester Jumbles a WWI - Depression Era Cookie Recipe



Things are going to look a little weird on my site for the foreseeable future. Due to the Covid-19 Quarantine, I am stuck in New York without my camera gear, and kitchen implements.

For those of you who don't know, I volunteer with the Chester Historical Preservation Committee and was very excited to find this book that was printed in Chester, Pennsylvania while I was on vacation in Massachusetts last year. Drive 4 and a half hours for some local history? Yes, Please.

What the heck is Chester, PA? It's the first European City in Pennsylvania. It's where William Penn actually landed. It's where the wounded were sent by rail after the Battle of Gettysburg. It was home of the Eddystone Rifle Plant, during WWI. It was a major shipbuilding site during WWI and II. It's where Martin Luther King Jr. went to school. It's really historic, you'll just have to trust me.

I was very excited to get to try some local recipes from this time period. This book, The Kitchen Guide, was originally published in 1913 in Philadelphia and had only 3 recipes with Chester in the Title. Sometime during the 1913 printing and the 1927 Chester printing, "Chester Jumbles" were added to the text. Jumbles are one of the earliest forms of cookies.



Chester Jumbles 

Ingredients:

- 2 Cups Sugar
- 1 Cup Butter (2 Sticks)
- 1/2 Cup Flour
- 1/2 teaspoon Salt
- 4 Eggs, beaten
- 1 Tablespoon Vanilla
- 1/2 Cups Shredded Coconut
- Almonds, sliced
- About 4-5 Cups of Flour

Instructions:

Cream the sugar and the room temperature, butter together until smooth. Add the vanilla, 1/2 cup of the flour, the salt and the 4 eggs and coconut. Add flour until the dough does not stick to your hands. Roll the dough out on a floured surface to 1/4 of an inch. Cut out with round or donut shaped cookie cutters and top with sliced almonds. Bake on a cookie sheet in a preheated oven at 375 degrees F for about 15 minutes. Remove from cookie sheet and let cool.



For whatever reason I did not think I was going to like these but they turned out very good. They're soft with a light coconut flavor and nice crunch from the almonds. I only made a half batched and it made about 14, 3 inch cookies.