In honor of Queen Elizabeth’s Jubilee this month, I am going through all my British cookbooks to find all the “Royal” recipes that I have; from Victoria Sponges/cake to Queen Mab cake and many more.  I will  be posting them here for the rest of the year. 

THE QUEENS CAKE

This is a type of cake that has been around for a long time I have found recipes that date back into the 1500’s.  This is a cake that is used as a base for several different types of our modern cakes.  These very well could be one of the oldest forms of “Cake” as we know it today; a nice white cake that you could add any flavoring to and layer with various fillings or frostings.   

Martha Washington’s or the Mother’s Cook Book 

From the first American Cook book dated 1796.  If you have trouble reading this, sound it out loud and it makes more sense.  Also, what looks like an ‘f’ is most likely an ‘s’; so, sugar will be spelled; fugar.  I love reading and deciphering these old recipes!

American Cookery by Amelia Simmons 1796

From the New English Housekeeper 1807

The Practical Cook Book 1864

Choice Receipts Cookbook 1875

Miss Parola’s New Cook Book and Marketing Guide 1880

“My Favorite Receipt” which was published by The Royal Baking Powder Company in New York City in 1880; the copy I have is from 1904.   

The Fannie Farmer 1896 Cook Book

Andover Hampshire, UK 1800’s A handwritten Cookbook

Queens Cake

1 ¾ lbs. of flour. 1 ½ lbs. sugar. 2/3 lbs. butter – 6 eggs. 1 pt. milk. 1 lb. raisins 1 glass of Brandy. 1 nutmeg 1 teaspoon soda (I am not sure what word this is; possibly dissolved) in the milk.  

Avondale Pennsylvania late 1800’s through 1920’s Handwritten Cookbook.  This is from a handout pamphlet that came with the book.

1902 Cakes and Confections A la Mode by Mrs. De Salis, from Goring-by-sea BN

Sheffield England 1908 through 1923 A handwritten cookbook

Royal Baker and Pastry Cook 190 Gold Medal Flour Cookbook 1917

A couple of handwritten cook books from New Berlin, Wisconsin, dating from the 1900’s to the 1940’s. 

Handwritten Cookbook from the 1900’s through the 1940’s

Queens Cake

1 pd flour. 1 sugar. ¾ butter. 5 eggs 1 gill wine. 1 brandy. 1 cream add cream Wine & Brandy. With part of the flour before the eggs. 

The “Gardale” Cookery Book of Proven Recipes 1925

From Well’s Maine 1940’s, a handwritten cookbook. 

From South Salem, New York 1920’s through 1940’s Handwritten and newspaper articles.

Here is also a Queen Pudding, I have several others in this blog just look them up.

INGREDIENT REFERENCES and MEASUREMENTS

I have found several references that explains the equivalents to our modern measurements.  Just a few examples are;

Gill – Pronounced Jill; equal to a quarter of a pint; or four fluid ounces which equals ½ cup.  

Lump of (something) the size of a Turkey’s egg – equals 4 ounces

Lump of (something) the size of a chicken’s egg – equals 2 ounces.

Lump of Butter the size of a walnut – equals 1 ounce. (can also be 1 rounded tablespoon)

A Victorian measurement of a wine glassful, will not be the wine glass we think of today.  They were much smaller, about ¼ cup to ½ cup.  So, when using a recipe that askes for a wine glass full be sure to use a lot less than you would think about using from today’s size of glass.

Quite a few of these recipes call for; a coffee cupful. A teacup full, and a wineglass full. 

A coffee cupful = 1 cup.

A tea cupful = 1/3 cup, I have also found it to be ¾ cup.

A wine glassful = ¼ cup, ½ gill or 4 T.

A Tumbler = ½ pint or 1 cup

Basic measurements

The measurements may sometimes call for a “pinch” or a “dash” of something, they have never really been defined other than a pinch or a dash are both less than 1/8 of a teaspoon.  I have actually seen a measuring spoon set that has them measured out; I am sure you could find them if you really want a set.   I usually define them as; a pinch, equals what you can “pinch” between your thumb and forefinger.  A dash equals one “shake” of a container with holes in the lid, such as a salt shaker. 

Teaspoons are often listed with just a small letter “t”; also tsp. And many other versions all starting with a small t.

Tablespoons are often listed with just a capitol “T”; also Tbsp. And many other versions starting with a capitol T.

A cup is often listed as a “C” or a “c”.

An ounce is often listed as “oz.”

A pound is often listed as “lb.”, lbs. and sometimes as “#”.

3 teaspoons equal 1 Tablespoon.

4 Tablespoons equal ¼ of a cup.

5 Tablespoons plus 1 teaspoon equals 1/3 cup.

8 Tablespoons equal ½ cup, and 16 Tablespoons equal 1 cup.

2 Tablespoons make one fluid ounce.

1 half pint equals 1 cup.

2 cups make a pint

4 cups, or 2 pints, equal a quart.

4 quarts make a gallon.

It takes 8 quarts to make a peck and 4 pecks to make a bushel. 

4 Tablespoons or ½ a gill equal one wine glass

2 wine glasses or ½ cup equals 1 gill

2 gills equal a coffee cup full

2 coffee cups full equal 1 pint

2 pints equal 1 quart

2 Tablespoonsful liquid equals 1 ounce

1 Tablespoon of salt equals 1 ounce

16 ounces equal 1 pound, or a pint of liquid

1 rounded Tablespoon of flour equals ½ ounce

3 cupful’s of corn meal equals 1 pound

4 coffee cupful’s sifted flour equals 1 pound

1 quart unsifted flour equals 1 pound

1 pint granulated sugar equals 1 pound

2 coffee cupful powdered sugar equals 1 pound

1 pint brown sugar equals 13 ounces

2 ½ cupful’s of powdered sugar equals 1 pound

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