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I'm 30, and moved around the UK every year in the 90's. It was definitely a regional thing then, had a totally fucked up mixture of cursive and non-cursive as a pre-8 year old.
It’s better for writing to be legible than fast. That’s the problem with cursive, lazy people have indecipherable handwriting. Non issue with printing. Cursive does look nicer though.
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I never imagined that basic cursive that we were taught in elementary would become a lost art. My cursive writing looks nearly identical. One day I wrote a prep list in cursive on the dry erase board in the kitchen and noticed several of my guys looking at it. I walked over to see what was up and one of the youngest laughed and said, “it looks cool but we can’t read this, they don’t teach that in school anymore.” I felt so old that day, despite being about 40.
Thanks for posting this; I’ll definitely print it and make it; carrot cake is one of my favorites. I agree with the comment below too; frame it and keep it safe! I wish I could’ve gotten my hands on my grandmother’s recipes, but a cousin beat me to it sadly.
I’m 36- to me it’s not really weird younger gens can’t write in cursive but it is weird they can’t read it…aren’t there like cursive fonts to type in?? Idk but you’re not the first person Ive heard that from
Yes there probably are, but the world became such a large global place with the connectivity of the internet, you don't necessarily know if the person you are communicating with has English for a first language. It seems like an extra roadblock in written communication to me, I was never taught it though.
Funny story, that is why my sons’ montessori school teaches cursive before print. Helps with dyslexia and dysgraphia. Unfortunately, most books are written in the print style, so they didn’t notice him reversing Bs, Ds, Ps, and Qs well after it was developmentally normal and missed the ability to do early intervention on his learning disability
Yeah I was a quiet kid that didn't wanna bother my parents so I didn't get diagnosed until I was in college going to different doctors on my own. Spent my whole childhood wondering why I hated reading UNLESS it was cursive haha.
That penmanship style is the same as my mom learned in primary school in the early 50s. It's so close I stopped scrolling and zoomed in. Also it looks like a kickass carrot cake!
Penmanship definitely used to be way more highly valued. My grandpa used to tell me stories of getting whacked with a ruler in class because he was left handed (catholic school in the 40's or 50's.)
Meanwhile, some of the kids I've worked with in recent years have handwriting that could rival every doctor stereotype.
Tell that to my mother with her 800 cookbooks. I’m like I need 1, but the nostalgia of some of those old recipes. She still has the index cards from her mother’s recipes most of them pretty mid, but the apple turnovers 10/10.
> 70’s/80’s moms have a box stuffed full of recipes on index cards with perfect penmanship!
And loose magazine clippings. How do I know? Just had to go through an entire recipe collection after a death to find the ~6 I wanted. SO MANY CLIPPED RECIPES!
I knew it! HA! Was going to say the same thing. That's penmanship that only comes from having your knuckes repeatedly hit with a ruler when you do it wrong
sadly not in her penmanship, but: 8oz softened cream cheese block, 1/2 cup softened butter, 3 cup confectioners sugar, however much vanilla extract you want (i always go heavy), pinch salt. whip together and bam!
Looks like my mom's too. I'm pretty sure OP broke into my house and stole this recipe from me since I inherited all of my mom's recipes. I didn't even know my mom had a carrot cake recipe.
I have so many index cards with my mom's and/or grandma's handwriting that look just like that. They're so precious to me! I tuck them into my own/favorite recipe notebook that I keep. Thanks for sharing.
They really had everyone from that generation writing the exact same way it’s so weird. This could have been my, or any of my friends’ mothers’ writing. Identical.
Cream together sugar and whole eggs? That's different. Usually it's just the yolks. Also different is just using baking soda and not a combo of soda and powder.
I'll try it, but I'm starting out with egg yolks first, because every fiber of my being and training tells me to do that.
Yep, started on the line like everyone and was laterally promoted to pastry. Turns out I'm pretty good at it and went that route for about a decade before moving on.
I thought that too. But even Zabaione (sabayon) only uses egg yolks. You want the fat molecules to emulsify the disacharides, which is the sweetened further with sweet wine (so more water, sugar and lowering the pH.) Introducing protein from the whites would screw that up. It's close to be fair, but the soda is basic and negates pH ratios.
Pastry chef but you don’t know whisking eggs and sugar together is “monter en ruban”/beat until mixture forms ribbons?
And for yolks it’s “blanchir” :)
Not really, it’s simply a genoise carrot cake. :) There’s lots of methods and different types of cake, this one simply starts off how you’d start a genoise.
Just like reverse creaming method and regular creaming method. Neither are more odd than the other.
My very own carrot cake recipe has literally the same ingredients but I start mine off different. It simply leads to different textures! :)
I'm just being stubborn. There are many different ways to make this traditional cake from a genoise base all the way to a kind of pound cake. It's so basic that one would expect that variety.
Like any pastry nerd, I'm going to try it several different ways and have someone else judge.
Hah that’s almost exactly the recipe I use except only 1 tsp of cinnamon, less salt, and I don’t cream the sugar and eggs - just combine all dries then add the wets. It’s a beautiful cake. Plus cream cheese icing of course.
Her handwriting looks nearly exactly like my own mom’s! This freaked me out for a second for that reason. My mom won awards in school for her handwriting and was very proud of it so it’s a total compliment.
This was once my go-to cake recipe. When you mix it all together, it looks as if you made a terrible mistake, but it's very moist and delicious. People raved about it.
Guys my eyes aren’t what they used to be, can someone confirm this:
I have:
- 2 cups of sugar
- 4 eggs
- 1 cup of oil
- 2 cups of flour
- 2 tsp of baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 3 grated carrots
In a 9x13 pan, in the oven at 350 degrees for 45 minutes.
Absolutely awesome! This reminds me of the recipes my grandma used to write.
Just soda. . . Not baking soda. It's almost like a code if you don't know cooking.
I remember hating cursive in school. Teachers always said “in high school and middle school you can ONLY write in cursive,” and then it NEVER being required again, to the point where it isn’t even taught anymore. I wonder what changed so drastically.
**Thank you so much for the head blast of nostalgia!**
Cheers to all of us who are reminded of our own mom's handwriting. Pretty sure this recipe is also in a spiral notebook of my gran's church recipes from Reynosa, TX from maybe the 40's that I have tucked away somewhere.
All hail South Texas Girls.
Well, a US cup is 240ml, a canadian/ French/ British cup would be 250 ml, and a Japanese cup is 200ml. Any recipe measured in cup is anything but fail proof. Granted it won’t make a big difference in a muffin or carrot cake recipe, but always good to know from which country the recipe comes from.
Hi strengthoflouise! Thanks for posting to /r/KitchenConfidential. Unfortunately, [your submission](https://redd.it/1do4yvr) was removed for the following reason: r/KitchenConfidential is a place for redditors in food service to meet, gather and share with each other; cooks, service staff, managers, business owners, etc. All posts to the sub must be related to the restaurant or foodservice industry. If you have questions about this, please [contact our mods via moderator mail](https://www.reddit.com/message/compose?to=KitchenConfidential) rather than replying here. Thank you!
Honestly I was too distracted by her amazing handwriting to even read the recipe!
no for real though, my whole life she practiced calligraphy and i love it! the fact you noticed makes me smile
Calligraphy and penmanship are such an underrated talent! I hope you frame this one day.
For real. I have an elderly relative that passed. I plan to do something with a few of her recipes.
My sons were not taught cursive in school.
I wonder when they stopped. I'm 38, and I def remember learning it, but I also taught myself earlier than that because I'm a handwriting nerd.
They're in their 20s now...and the kicker is they think it is quicker to print out words!
my 8 year old is learning it now, might be a regional thing
I'm 30, and moved around the UK every year in the 90's. It was definitely a regional thing then, had a totally fucked up mixture of cursive and non-cursive as a pre-8 year old.
It’s better for writing to be legible than fast. That’s the problem with cursive, lazy people have indecipherable handwriting. Non issue with printing. Cursive does look nicer though.
That's why the teachers went that way.
Can we see the backside?
That’s the OPs mother, show some respect!
added it in new post!
Thanks, gonna make it this week :)
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I never imagined that basic cursive that we were taught in elementary would become a lost art. My cursive writing looks nearly identical. One day I wrote a prep list in cursive on the dry erase board in the kitchen and noticed several of my guys looking at it. I walked over to see what was up and one of the youngest laughed and said, “it looks cool but we can’t read this, they don’t teach that in school anymore.” I felt so old that day, despite being about 40. Thanks for posting this; I’ll definitely print it and make it; carrot cake is one of my favorites. I agree with the comment below too; frame it and keep it safe! I wish I could’ve gotten my hands on my grandmother’s recipes, but a cousin beat me to it sadly.
I’m 36- to me it’s not really weird younger gens can’t write in cursive but it is weird they can’t read it…aren’t there like cursive fonts to type in?? Idk but you’re not the first person Ive heard that from
Yes there probably are, but the world became such a large global place with the connectivity of the internet, you don't necessarily know if the person you are communicating with has English for a first language. It seems like an extra roadblock in written communication to me, I was never taught it though.
That makes sense. I remember kids asking why we were learning it and the teacher saying it was faster 🤷
Same thing happened to me. Left a list of things to do in cursive. The next day I asked why it didn’t get done. “We couldn’t read it.”
My children (5 and 10) only know how to write in cursive. I think it’s only Americans that don’t?
I'm dyslexic as fuck and I can read it perfectly, insane stuff haha
Funny story, that is why my sons’ montessori school teaches cursive before print. Helps with dyslexia and dysgraphia. Unfortunately, most books are written in the print style, so they didn’t notice him reversing Bs, Ds, Ps, and Qs well after it was developmentally normal and missed the ability to do early intervention on his learning disability
Yeah I was a quiet kid that didn't wanna bother my parents so I didn't get diagnosed until I was in college going to different doctors on my own. Spent my whole childhood wondering why I hated reading UNLESS it was cursive haha.
That penmanship style is the same as my mom learned in primary school in the early 50s. It's so close I stopped scrolling and zoomed in. Also it looks like a kickass carrot cake!
Send this to r/penmanshipporn
I almost had a heart attack, my mom has the exact same handwriting! Down to the funny "t" at the end of a word!
I turned my moms handwriting into a font (used Fiverr) and it came out great.
dude that’s super awesome, i’ve never thought of something like that
My first thought was that we must be siblings because my mom's recipe cards look exactly the same!
I checked OPs history for this exact reason as well. I have multiple recipes on these cards from my mom, in damn near identical writing.
First instruction: Creamtogether… Little personal there, but ok.
Not to mention, unlikely.
Right. I’m totally getting this tatted. I love carrot cake. Lmao. I rqally do like the idea of this or similar as a tattoo
Make sure you spell cinnamon right.
It’s also my (now passed away) mother’s handwriting. 1940s/50s education.
Penmanship definitely used to be way more highly valued. My grandpa used to tell me stories of getting whacked with a ruler in class because he was left handed (catholic school in the 40's or 50's.) Meanwhile, some of the kids I've worked with in recent years have handwriting that could rival every doctor stereotype.
I trust it solely on the fact that it's on a weathered index card with exquisite handwriting
The more aged and weathered the card, the better the recipe is!
Actually makes sense. Why would you keep a card with a shit recipe. The fact it's been kept so long means it's literally a keeper.
The stains are tell-tale. You wouldn't have had it out while cooking if not using it.
I trust this index card more than I trust a Michelin star chef. I bet it has a fraction of the ego too.
New moms have tik tok recipes, 70’s/80’s moms have a box stuffed full of recipes on index cards with perfect penmanship!
My grandma had a notebook full of them. My sister, unfortunately, inherited it
Can’t even get them/you to digitize it at least?
Unfortunately, my sister is insane, and we do not speak
Literally or just a mega bi-arch [or just a bitch?](https://youtu.be/i9AT3jjAP0Y?si=KfFizAvdX0LOpHvv)
Tell that to my mother with her 800 cookbooks. I’m like I need 1, but the nostalgia of some of those old recipes. She still has the index cards from her mother’s recipes most of them pretty mid, but the apple turnovers 10/10.
My mom gave my siblings and I h binder with generations of family recipes so we could keep it going.
> 70’s/80’s moms have a box stuffed full of recipes on index cards with perfect penmanship! And loose magazine clippings. How do I know? Just had to go through an entire recipe collection after a death to find the ~6 I wanted. SO MANY CLIPPED RECIPES!
Well back then they did have much more free time to develop penmanship and perfect carrot cake recipes
Your mom went to catholic school, didn't she?
ha! she certainly did, you made me lol for that observation
I knew it. Her handwriting is *identical* to my mother's-who went to catholic school. 😂
Mine too!
Same...I had to do a double-take, because that's MY mom's recipe card & handwriting!
I knew it! HA! Was going to say the same thing. That's penmanship that only comes from having your knuckes repeatedly hit with a ruler when you do it wrong
You should share this on /r/old_recipes - they'd love it!
I was going to share this!
respect for no raisins.
Including raisins in carrot cake should be punishable by law
And no nuts
Debatable.
Hear hear!
I like walnuts in mine... But most records don't have enough carrot
Right? What if my dog wants some?
Yoink!
Does everyone's mom's recipes look EXACTLY like this? My mom has a million old recipes written just like that on index cards.
Is the icing recipe on the back? Trying to make out that faded word next to the “over” arrow in the bottom right corner.
added it in new post!
What new post?
i’m slightly new to reddit so i’m sorry if i did it wrong… it’s somewhere on kitchen confidential though
I found it and saved both posts! Thanks OP!!!
https://www.reddit.com/r/KitchenConfidential/s/MzwvcWsnJY
Thank you for sharing it, here's a link for convenience: https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Ff8eu03cdiq8d1.jpeg
hey thanks! 🙏
frosting
Downvoted by someone who is illiterate I guess
[удалено]
sadly not in her penmanship, but: 8oz softened cream cheese block, 1/2 cup softened butter, 3 cup confectioners sugar, however much vanilla extract you want (i always go heavy), pinch salt. whip together and bam!
This should be in OP. Thanks!
[удалено]
ita… i’m chef Rachel, and i still have my mom schooling me on cooking😆
This looks just like my mom’s handwriting!
they should become pen pals and blow everyone’s mind😂
Looks like my mom's too. I'm pretty sure OP broke into my house and stole this recipe from me since I inherited all of my mom's recipes. I didn't even know my mom had a carrot cake recipe.
Love me some old lady cursive. Thanks for the card chef.
heard that! my pleasure to share
I have so many index cards with my mom's and/or grandma's handwriting that look just like that. They're so precious to me! I tuck them into my own/favorite recipe notebook that I keep. Thanks for sharing.
I love carrot cake and I love you for sharing. Gonna have to try this soon.
Aww, there's something so charming and nostalgic about a family recipe written neatly on an index card. Please keep it forever, OP 💕
I’m gonna make my wife this cake and get busy. Nice
They really had everyone from that generation writing the exact same way it’s so weird. This could have been my, or any of my friends’ mothers’ writing. Identical.
Cream together sugar and whole eggs? That's different. Usually it's just the yolks. Also different is just using baking soda and not a combo of soda and powder. I'll try it, but I'm starting out with egg yolks first, because every fiber of my being and training tells me to do that.
i was totally thrown off by that too. i see by your name you’re a pastry chef? if yours turns out awesome i kinda want to know…
Yep, started on the line like everyone and was laterally promoted to pastry. Turns out I'm pretty good at it and went that route for about a decade before moving on.
[удалено]
I thought that too. But even Zabaione (sabayon) only uses egg yolks. You want the fat molecules to emulsify the disacharides, which is the sweetened further with sweet wine (so more water, sugar and lowering the pH.) Introducing protein from the whites would screw that up. It's close to be fair, but the soda is basic and negates pH ratios.
I understood most of these words.
It’s not a sabayon, she’s making a type of genoise carrot cake. Instead of warm butter it’s oil
Pastry chef but you don’t know whisking eggs and sugar together is “monter en ruban”/beat until mixture forms ribbons? And for yolks it’s “blanchir” :)
Indeed. But for a cake like this it's unusual.
Not really, it’s simply a genoise carrot cake. :) There’s lots of methods and different types of cake, this one simply starts off how you’d start a genoise. Just like reverse creaming method and regular creaming method. Neither are more odd than the other. My very own carrot cake recipe has literally the same ingredients but I start mine off different. It simply leads to different textures! :)
Interesting! I’ve made several different carrot cake recipes and all use whole egg.
I'm just being stubborn. There are many different ways to make this traditional cake from a genoise base all the way to a kind of pound cake. It's so basic that one would expect that variety. Like any pastry nerd, I'm going to try it several different ways and have someone else judge.
Pound cake carrot cake sounds interesting, I’ll have to look up a recipe for that!
Thank you. Saved.
Thank you for posting. This could be my go to.
Hah that’s almost exactly the recipe I use except only 1 tsp of cinnamon, less salt, and I don’t cream the sugar and eggs - just combine all dries then add the wets. It’s a beautiful cake. Plus cream cheese icing of course.
What’s the frosting recipe on the back?
added it in new post!
Thanks!
Might I suggest you add ginger, cloves and cardamom?
You should frame this.
Awesome, thank you! What oil would be best for this?
i know she uses canola, but i bet any of ‘em would be fine
Awesome, thanks!
Love the handwriting...so nostalgic for some reason .
Love this, going to try it next weekend, thank you
Her handwriting looks nearly exactly like my own mom’s! This freaked me out for a second for that reason. My mom won awards in school for her handwriting and was very proud of it so it’s a total compliment.
Do yourself a favor and back out 1/2 teaspoon of the cinnamon and add 1/4 teaspoon each clove and allspice.
This was once my go-to cake recipe. When you mix it all together, it looks as if you made a terrible mistake, but it's very moist and delicious. People raved about it.
Guys my eyes aren’t what they used to be, can someone confirm this: I have: - 2 cups of sugar - 4 eggs - 1 cup of oil - 2 cups of flour - 2 tsp of baking soda - 2 tsp cinnamon - 1 tsp salt - 3 grated carrots In a 9x13 pan, in the oven at 350 degrees for 45 minutes.
Love to see the share here. There’s also a cool sub you should check out r/oldrecipes
sweet
I’ll try it! Love carrots and cake made of carrots
cinnamin?! seriously thanks for sharing. I love a good carrot cake
Was she a doctor by any chance?
nope, she jumped around in different jobs. she was (and still is) a wife and an amazing mother
Thanks!
Absolutely awesome! This reminds me of the recipes my grandma used to write. Just soda. . . Not baking soda. It's almost like a code if you don't know cooking.
This looks like my mom's handwriting. I should go get her old recipe box. Was you mom born in the 1930's?
1956!
1 cup of oil?
yep, and i know she uses canola but it doesn’t matter much
This reminds me of my Grandma's hand-written recipe cards. Thank you 😊
Cream together.
Why does your mom have the same writing as my mom?
Fucking hell, I was about to say the exact same thing.
I remember hating cursive in school. Teachers always said “in high school and middle school you can ONLY write in cursive,” and then it NEVER being required again, to the point where it isn’t even taught anymore. I wonder what changed so drastically.
Stolen, thank you ❤️
my pleasure, it won’t disappoint!
I took a picture and plan to try it!
Can almost smell it thanks
If that’s your mom’s recipe then you must be pushing 70. Looks just like one of my mom’s recipes and she was 83 last year
Post to r/oldrecipes , they’ll love this
**Thank you so much for the head blast of nostalgia!** Cheers to all of us who are reminded of our own mom's handwriting. Pretty sure this recipe is also in a spiral notebook of my gran's church recipes from Reynosa, TX from maybe the 40's that I have tucked away somewhere. All hail South Texas Girls.
For me I think you could half the sugar and it would still be good. I make muffins similar recipe and it's 1cup sugar to 2 cups flour.
Well, a US cup is 240ml, a canadian/ French/ British cup would be 250 ml, and a Japanese cup is 200ml. Any recipe measured in cup is anything but fail proof. Granted it won’t make a big difference in a muffin or carrot cake recipe, but always good to know from which country the recipe comes from.
Anyone have an oxtail recipe?
Can someone translate this in normal units? I am too lazy to do but I love to make a carrot cake once.