Jacob Bromwell is out of the ordinary. Established in 1819 with an idea to create solid cooking and kitchen ware, Jacob Bromwell creates products the same way they did back then and they are expected to last for generations. I inherited one of Jacob Bromwell's fine flour sifters from my father's family's estate. It may have belonged to his great-aunt Josephine or possibly his grandmother but in any case, it made its way to me many years later. I used to just turn the handle to feel how smoothly it turned the little wires inside the sifter. It was mesmerizing. Unfortunately, the sifter suffered during one of our moves in my early 20's and couldn't be put back together. I was thrilled to be able to review a brand new (yet oh so vintage feeling) flour sifter from Jacob Bromwell. As soon as I opened the box, I could feel the need to find some vintage recipes to try with my new sifter.
Inherited Vintage Recipe Box
I also inherited a recipe box that belonged to my father's great-aunt and grandmother's mother. Whew. Did you catch that? That makes her my great great grandmother. She came to the US from Holland as a young girl so seriously, some of the recipes are.... weird. Like pigeon pie. Care for a slice? Yea, I didn't think so. In this recipe box are booklets, brochures with recipes amongst the handwritten recipes and newspaper clippings. I decided upon a recipe for Apple Rolls - perfect for this Fall/Halloween season. The recipe is taken from Betty Crocker's 15 Prize Recipes celebrating their 15th Anniversary, 1921-1936, and is typed exactly as it was printed.
4 medium sliced apples (or 2 cups berries or other fruit)
1 1/2 cups sugar
2 cups water
1 Tbsp. butter
Sugar and Cinnamon
METHOD - Select apples that will cook quickly. Peel, core and chop fine. Put sugar and water in a pan 2 inches deep. Cook about 5 minutes over slow fire. While syrup is cooking, make up a rich biscuit dough. Roll about 1/4-inch thick. Spread with the finely chopped apples (or other fruit) and roll into a long roll. Cut into pieces about 1 1/2 inches wide. Place cut side down in the pan of hot syrup. Dot with butter and sprinkle with cinnamon and sugar. Place pan in oven and bake until apples are cooked and the crust is a golden brown. Lift out on platter and pour syrup around them. May be topped with whipped cream. TIME - bake 23 minutes. TEMPERATURE - 450° F., hot oven. SIZE OF PAN - 6x12 inches. AMOUNT - 12 servings. VARIATIONS - Fresh cherries, blackberries or loganberries, or other fruit, are just as delicious as apples in this dessert. Canned fruit may be drained and used, the juice added to the syrup. Part brown sugar or maple sugar may be used in the syrup.
Finely Chopped Fresh Jonathan Apples from the Backyard
Making Biscuit Dough with Jacob Bromwell's All-American Sifter (you can really see the frankenstein scar on my hand in this pic, yuck!)
Dough and Apples Before it's Rolled Up
Slices Ready to Bake
Finished Apple Roll
In case you may wonder, this recipe was really really tasty and not too sweet, not too tart and not too much cinnamon. They were so good, in fact, that just a few hours after making them only 3 rolls were left. My husband said they were "fantastic". So, yea, there ya go. I'm thinking I'll dig out more of these recipes from a simpler time.
So now you're sitting there reading this and thinking "hey, I'd like to get the vintage cooking bug too!" and guess what? Jacob Bromwell is generously offering one lucky Artsy Chaos an All-American Flour Sifter just like the one we reviewed, how generous and fun too! To enter, just use the form below. Make sure your java is up to date and be patient, the form may be slow to load. If you are unable to see either the entry form or the GFC widget to follow us, please refresh the page and that should do the trick!
FTC Disclosure: We received a sample of the above reviewed product to facilitate this article. No other compensation was received. All opinions are those of the owners and editors of Artsy Chaos.