Holiday Baking #29

Litchfield, Staffordshire, UK 1928 – 1944

Marzipan Sandwich

¾ short pastry

4 oz. soya flour

3 oz. sugar

2 ozs. Margarine

2 lbs. water

2 small tsps. almond essence

Jam.

Method:- Roll out the pastry fairly thinly, cut into 2 oblongs or squares.  Then make the marzipan.  Put the margarine into a saucepan over low heat, when melted add the water and sugar.  Stir for a few mins. Then add the essence and soya flour, mixing well.  Turn on a sugared board to knead.  Then roll out to the same size as pastry.  Brush the pastry with jam before sandwiching the soya paste between.  Lay on a greased baking sheet, and mark with bars.  Bake in a moderate oven for 25 mins. 

(This could be a substitute recipe for a Bakewell tart. Take a look at this posting about the Bakewell.) https://kitchenrecipetreasures.com/2021/09/09/a-trip-through-britain-with-puddings-2nd-book-dated-1880-1-bakewell-puddings-puff-pastry/

This is a Bakewell pudding from Andover Hampshire in the 1880’s

Bakewell Pudding (Plain – Good)  (plain bakewell pudding) 

Place a crust on a plate, cover with any kind of jam, 1 tablespoon of ground rice, 1 tablespoon of ground rice flour, 1 teaspoonful baking powder, a little salt, beat an egg with butter & sugar, mix the whole together & pour over the jam. Mrs. Willoughby

Boiled Fruit Cake

1 teacupful water

3 oz. margarine

2 oz each sugar – syrup

½ lb. self-rising flour

1 teaspoon mix spice

1 tablespoon milk

4 ozs. dried fruit

Method:- Put the water, fruit, margarine, sugar and syrup in a pan, heat slowly to boiling point, then simmer for 5 mins. Pour into a bowl, and leave to cool a while.  Fold in the flour and spice, add milk and mix well.  Bake in a slow oven 1 hr.  Reduce heat after 20 mins.    (I believe it is bake for 20 minutes, then reduce the heat and bake a further 40 minutes.) 

(The dried fruit should be raisins, sultanas, currants or what ever you have on hand.) 

Thank you to Maggie Nye for the recipe for Mixed Spice.

”Recipe” for mixed spice.1 tablespoon quality ground cinnamon2 teaspoons ground allspice2 teaspoons ground nutmeg1 teaspoon ground cloves1 teaspoon ground ginger1 teaspoons ground coriander3/4 teaspoon ground mace.”

These recipes were made during the WWII rationing times and people had to get creative with the dishes.  Things like marzipan made with all almonds would have been very expensive, so they made due with soya flour (it was used as a substitute for meat during the war) and almond flavoring.  The short pastry would be a short crust for a pie type of recipe. 

Tate & Lyle Golden Syrup was very popular in the time period, and would be the syrup used. 

I owe a thank you to all the people on a FB page that helped me to decipher some of the words in these recipes! 

There are no baking temperatures listed in these recipes; during this time, it was assumed you would know how to put together a recipe without directions and what temperature to cook or bake them at.  You gauged your oven temps through experience of working in the kitchen next to your mother and other relatives throughout your childhood and youth.  You learned methods, techniques and timing so you never needed to have it written down in the cook books or diaries passed through each generation of the family

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563