Join us on Forgotten Cookbooks as we dive into the delicious world of Margaret Rudkin, the visionary behind Pepperidge Farm! Discover how a mother’s quest for wholesome bread led to an iconic American brand, her fascinating trip to Switzerland for Goldfish crackers, and why her cookies became a symbol of upscale indulgence. We’re cracking open her 1963 cookbook – prepare for some vintage culinary delights!

Below are the recipes we featured in the video

Pepperidge Farm Products

• Favorite Recipes from Pepperidge Farms Cookbook: https://amzn.to/4oh1NPy
• The Pepperidge Farm baking book: https://amzn.to/3X8FAIb
• Milano Cookies: https://amzn.to/44dbtDf
• Pepperidge Farm Swirl Brown Raisin Cinnamon Bread: https://amzn.to/4r9Th7t

SAND COOKIES

(Makes 18 cookies)
Preheat oven to 375° F.
1/4 pounds butter
1½ cups unbleached sifted white flour
1½ teaspoons double-acting baking powder
1/3 cup granulated sugar
1 teaspoon vanilla

1. Melt the butter over low heat and continue cooking, stirring occasionally, until golden brown, or for about 7 to 8 minutes.
2. Remove from the fire and stir with a wooden spoon until cool.
3. Sift together the flour and baking powder.
4. Add to this the sugar and sift again.
5. When the butter is cool, add the flour and sugar to the butter, a heaping tablespoon at a time, and work into a smooth paste.
6. Flavor with the vanilla.
7. Form into 1-inch balls, using your fingers, pressing the mix-
8. ture firmly together. Place on a buttered cookie sheet, making 18 balls.
9. Bake in a 375° F. oven until lightly browned, or for about 18 minutes.
10. Remove from the oven and cool before removing from the tin with a spatula.

WHITE SODA BREAD

(Makes 1 loaf)
Preheat oven to 450°F.
1 pound white flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons baking soda
1 cup buttermilk or sour milk (about)

2. Sift the dry ingredients several times through your fingers
3. Add the milk gradually, mixing well.
4. Have the dough not too dry.
5. Turn it out onto a floured breadboard and knead lightly just a few times.
6. Shape into a round flat loaf and cut a deep cross from side to side.
7. Bake on a flat pan in a hot oven (450° F.) for 45 minutes.

RAISIN SODA BREAD

(Makes 1 loaf)
Preheat oven to 450° F.
Use the White Soda Bread dough recipe (above) and add
½ cup sugar
1 beaten egg
4 tablespoons butter, melted
5½ cups seedless raisins

COCKY LEEKY SOUP

(Serves 6)
1 boiling chicken
4 leeks, sliced
2 tablespoons chopped parsley
1 teaspoon salt
½ cup long-grain rice
2 tablespoons butter
2 tablespoons flour
12 pitted cooked prunes

1. Cream together butter and flour.
2. Clean the chicken and cut it into pieces.
3. Put in a saucepan with boiling water to cover.
4. Add the sliced leeks, salt, and chopped parsley.
5. Simmer about 2½ hours until the chicken is tender.
6. Remove the chicken from the soup.
7. Add the rice to the soup and cook for about 20 minutes until the rice is very soft.
8. Thicken the soup with the flour and butter, which have been creamed together.
9. Just before serving, add the pitted cooked prunes, cut into halves, and a few slices of the white meat of the chicken, cut into small pieces.
10. Use the rest of the cooked chicken for chicken salad.

Modern Day Foodie’s Potato Leek Soup

1 cup butter

2 leeks, cleaned and sliced

salt and pepper to taste

1 tablespoon cornstarch

1 quart chicken broth

4 cups Yukon Gold potatoes, peeled and diced

2 cups heavy cream, or to taste

• Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
• Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
• Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

References and Disclosures

All recipes are from:

The Margaret Rudkin Pepperidge Farm Cookbook by Rudkin, Margaret, Publication date 1963, retrieved November 20, 2025, Internet Archive

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