Amongst the cookbooks in the Fenyes Mansion are handwritten vintage recipes from a century ago. Some of Eva Scott Fenyes’ recipes include almond puffs, brandied peaches, Indian griddle cakes, oatmeal cookies, and orange marmalade. She also had Hungarian recipes, no doubt for her Hungarian husband Adalbert Fenyes, for milk dumplings and strudel paste.
Below are two of these recipes. We encourage you to try to replicate these vintage recipes and let us know how they turn out.
Peel 6 oranges and cut the thick ends off of all. Slice very thin. Let stand overnight after adding one quart of water to each pound of fruit. Boil next morning until the rind is soft. Put aside until the next morning (24 hours). Add to each pound of the fruit and water, a pound of sugar. Boil until it thickens.
The oranges must be carefully brushed and washed. They can then be pierced in the skins with a needle in many places and set in a pan of water for two days. This is supposed to draw out the bitter oils.
If you don’t want to try making Eva’s marmalade, remember that the Museum Store offers Arlington Garden orange marmalade, E. Waldo Ward jams and jellies, and Jenkins Jellies pepper jellies.
2 tablespoons of flour
2 oz. butter
2 oz. granulated sugar
2 oz. sweet almonds
2 bitter almonds
Beat and pound almonds fine to a smooth paste. Melt butter. Dredge into the flour. Beat the mixture well & put into tiny cups or jelly pots, which should be well buttered, & bake in a moderate oven for about 20 minutes. Turn them out on a dish the bottom of the puff uppermost.
Please note that no one has made these recipes in 100 years. If you make one or both of them, please post a picture on Facebook, Twitter, or Instagram and tag us @pasadenahistory.
– Michelle L. Turner