Here are some tests listed in a hundred-year-old cookbook that can be used to tell when bread and cakes are done:
- When the color is a rich golden brown.
- When the mixture shrinks away from the sides of the pan.
- When the sides of the pan sizzle when touched with a damp finger.
- When a clean toothpick inserted comes out free from any particles of the mixture.
- When a cake springs back without leaving an impression when pressed gently on top.
- When the loaf of bread gives a hollow sound on tapping.
The New Butterick Cook Book (1924)
Good tips! I have used most of these! Thanks Sheryl!
So have I, though I haven’t used the one about when the sides of the pan sizzle when touched with a damp finger.
Not sure about the damp finger test, but the rest are tried and true, mostly!
That one about the damp finger test doesn’t even make sense to me. That test sounds like it has potential for burning my finger. And, why would the side of the pan sizzle when the bread or cake is done, but not when it is almost done? It seems like once the outer part of the food is baked that the pan would be very hot.
I totally agree. But I also remember my mom licking her finger and touching the bottom of the iron to see if it was hot, She never burned herself!
Your comment reminded me that one of my great aunts used to lick her finger and thouch the bottom of the iron to see if it was hot. Apparently, the moisture kept the finger from getting burned. I may have to try it sometime . . . or maybe not. 🙂
I tried it, and it does work! A test of courage.
I’m impressed. Now that you’ve led the way, I may have to give it a try -though it might be awhile. I can barely remember the last time I ironed.
I know. My iron has a little indicator tone when it is hot, so I don’t need to risk my fingerprint!
All the tips still stand up today. I’m not sure I want to make my finger sizzle.
Neither do I. I don’t plan on ever trying that tip. 🙂
And every one of these – apart from the Sizzling Finger (?????) work for me!
That tip seems really strange. Not sure exactly what the author meant – but it definitely seems like there is the potential for a burned finger.
😒
I’ve read them all before. How nice to have the reminders all on one page!
I found it interesting that the cookbook author combined the tips for determining when bread is done and when cakes are done into one list. In some ways the process for determining whether it is done is the same; in other ways it is different.
still good tips here but yes the finger – mm maybe not :=)
cheers
sherry