These are from a cookbook I have that is dated from the 1880’s – 90’s and up to 1930’s; called Greedy Gleanings by the author, Lady Ponsonby.  She published a cookbook in 1935 named after her new Baronial Name; “Lady Sysonby’s Cook Book”.  Quite a few of the recipes in my book (Greedy Gleanings) are in the later published cookbook, so I believe it is a “test” book for how she wanted it to look like.  There are several handwritten recipes on bits of paper from hotels and places she lived or visited and even one that states; “Hashed Venison. King Edwards recipe”.  Which in the later book is called “Hashed Venison from Balmoral Castle”.

Hashed Venison. King Edwards recipe     

Reduce 1 wineglass of vinegar & pepper corns to about ¾ of the quantity, add some gravy & boil a few minutes.  Then add a good spoonful of red currant jelly.  Mix with the venison which should be cut in thin slices, heat well but do not let it boil.      

Hashed Venison. Recipe from Balmoral Castle.   

This is an interesting recipe in the fact Lady Ponsonby’s Husband was the private secretary to Her Majesty Victoria in her last years, and the also to His Majesty Edward who was king for almost 10 years after her.  So, the handwritten recipe could very well be something Ria Ponsonby got directly from Him. 

I believe she had access to all kinds of people who gave her recipes from home or favorites of their families.  She could have gotten them from the chefs in Her Majesties kitchens, and from embassies and all kinds of visitors to the Royal castles and government officials that surround the running of the British Kingdom at the time. 

There are recipes that date to Queen Elizabeth I and Henry 4^th, as well as Queen Victoria’s favorite soup. 

These are a selection of the “Royal” recipes that are in this book. 

Poulet au Pot Henri IV.               

Elizabethan Cold Pie                   

Queen Victoria’s Soup.

By especial favor from the Esquire of Windsor Kitchens        

This last recipe is from her Mother and Grandmother’s cookbook, from which she used several of them in the later published cookbook.  (Her father worked for Victoria as well)

Terrine de Voau; From the “Ambassadeurs” Paris.   

Cold Roman Pie    

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. 

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