Debenham UK 1800’s through the 1950’s; Miss Emily Moore

Marmalade Sauce

2 teas. Cornflour, a little cold water, 2 tablespoon of marmalade, 1 tablespoon lemon squash or juice.  Blend cornflour with water & put into a pan with marmalade & lemon juice or squash.  Stir until simmering.  Cook 3 to 4 mins. 

Christmas 1955 Cakes Joe Boy and Linda                        

Royal Icing.  For the top only of a 7 inch cake (one layer & a little piping): 8 oz. of sieved icing sugar, 1 egg white, 1 dessertspoonful lemon juice.  For the top & sides of a 7 inch cake: 1 ¼ lb. icing sugar, 2 ½ egg whites, 1 ¼ tablespoonfuls lemon juice.  For the top only of a 9 inch round or 8 inch square cake: 12 oz. of icing sugar, 1 ¼ egg whites, 1 ½ dessertspoonfuls lemon juice. 

For the top & sides of a 9 inch round or 8 inch square tin: 2 lbs. icing sugar, 4 egg whites, 2 tablespoonfuls lemon juice.  Wisk the egg whites lightly, stir in the icing sugar & lemon juice, then beat well until very white & smooth.  To give a softer icing or to economize on egg whites you can use partly eggs & partly water or add 1 teaspoonful glycerin to each 8 oz. sugar.

For the top of a 7 inch cake; 4 oz. ground almonds, 2 oz. icing sugar, 2 oz. castor sugar, few drops almond essence, egg yolk to mix.

For the top & sides of a 7 inch cake; use double those quantities.  For the top of a 9 inch round or 8 inch square cake: 6 oz. ground almonds, 3 oz. icing sugar, 3 oz. castor sugar, few drops almond essence, 1 ½ egg yolks to mix.

For the top & sides of an 8 inch square or 9 inch round cake use double these ingredients.

Brush the cake with a pastry brush to remove any loose crumbs, then coat either with egg white or melted apricot jam.  To make the marzipan mix all ingredients together, & work in the egg yolk.  Knead until very smooth.  Then roll out onto sugared board.  Cut round for the top & long strip for the sides.  Press against cake, & roll with rolling pin til very flat.  Serve cake at least 4 to 8 hours after covering with marzipan until you put on the icing, so there is no danger of the oil from the almonds coming through & spoiling the color of the icing.  To make the icing adheres well to the marzipan, brush egg white just before coating with the water or royal icing.

Royal Times. Nov. 26^th 1954 V. good. 

(This is the newspaper article that this recipe is from.)

Two Seasonal Recipes                 

Royal Icing

For the top only of a 7-inch cake 9one layer and a little piping)

8 oz. sieved icing sugar

1 egg white

1 dessertspoonful lemon juice

For the top and sides of 7-inch cake:

1 ¼ lb. icing sugar

2 egg whites

1 ¼ tablespoonfuls lemon juice

For the top only of a 9-inch round or 8-inch square cake:

12 oz. icing sugar

1 ½ egg whites

1 ½ dessertspoonfuls lemon juice

For the top and sides of a 9-inch round or 8-inch square tin:

2 lb. icing sugar

4 egg whites

2 tablespoonfuls lemon juice

Whisk the egg whites lightly, stir in the icing sugar and lemon juice, then beat well until very white and smooth.  To give a softer icing or to economise on egg whites you can use partly eggs and partly water or add 1 teaspoonful glycerine to each 8 oz. sugar.

Marzipan

For the top of a 7-inch cake:

4 oz. ground almonds

2 oz. icing sugar

2 oz. castor sugar

Few drops almond essence

Egg yolk to mix

For the top and sides of a 7-inch cake use double these quantities.

For the top 0f a 9-inch round or 8-inch square cake: 6 oz. ground almonds

3 oz. icing sugar

3 oz. castor sugar

Few drops almond essence

1 ½ egg yolks to mix

For the top and sides of an 8-inch square or 9-inch round cake use double these ingredients.

Brush the cake with a pastry brush to remove any loose crumbs then coat either with egg white or melted jam.

To make the marzipan: Mix all the ingredients together, and work in the egg yolk.  Knead until very smooth, then roll out on to sugared board.  Cut round for the top and long strip for the sides.  Press against cake, and roll with rolling pin until very flat.

Leave the cake at least 48 hours after covering with marzipan until you put on the icing, so there is no danger of the oil from the ground almonds coming through and spoiling the color of the icing.

To make sure the icing adheres well to the marzipan, brush with egg white just before coating with the water or Royal Icing. 

Mock Marzipan  

This is probably a recipe from the War years when rationing was going on; things like butter, sugar and lots of other foods were not readily available.                   

Take a look at yesterdays recipes for Fruit Cake, this would be a great topper for that recipe.

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. 

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