Honeycomb Gingerbread Mrs. Overman 1 lb. treacle 12 oz. butter Put in oven to melt 1 lb. flour a little grated ginger Juice of ½ lemon ½ lb. sugar Mix all well together. Spread it thin on a tin & bake it. Roll it in when warm, light side outwards. This sounds like a rolled […]
Tag: #1800s
Wimbledon UK 1860 – 1928 Scones (Wroxham) 1 lb. flour, 3 oz. butter, 2 teaspoons baking powder. Mix the baking powder well with the flour. Then add the butter. Mix all together. Then add 1 ¼ teacupsful of milk. Stir it together with a knife: then work gently to a paste. Roll out to […]
Wimbledon UK 1860 – 1928 January 1860 To Preserve peas for winter use; Paris – Jan 1860 Place your empty bottles in a large saucepan or fish kettle filled with cold water as far as the neck of the bottles. Place it on the fire & let the water boil gently or simmer. Prepare meanwhile […]
QUEEN ELIZABETH’S CAKE I am guessing that this recipe is from Her Majesty Elizabeth the Second; the currant Queen of England, and not the Elizabeth I from the 1500’s. The cookbooks I have gotten them from are dated from the 1940’s to the 1980’s. It is not known if this cake was in honor of […]
January 13th, 1870; Fifth Avenue Cake, Park Street Cake, “I Don’t know” Cake & Mother’s Measure Cake
Newberry Vermont 1864 through 1877 January 13th 1870 Fifth Avenue Cake Whites of 10 eggs Sugar 1 ½ tumblers Flour 1 tumbler Cr. Tartar 1 teaspoonful Jan. 13th 1870 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; […]
Highbridge, Somerset UK 1893 – 1911 Scotch Eggs Required (for six people) 3 hard boiled eggs, ½ lb. uncooked sausages, 1 raw egg, bread crumbs & frying fat. Remove the shells & place the eggs in cold water. Skin the sausages. Dip each egg in flour then coat each over with a layer of sausage […]
Andover Hampshire UK 1800’s Potato Cheese Cakes 1 lb. potatoes, 4 table spn. Sugar, ½ teaspoon salt, the rind of a lemon grated, 3 oz. butter, 4 oz. currants, 3 or 4 eggs, boil & mash potatoes, add butter (?& currants), adding eggs last of all & well mix.Spn. = spoon Short Crust 6 ozs. […]
Andover Hampshire UK 1800’s Cookery Classes Town Hall Meeting Jan 1892 Scrap Bread Pudding ¼ lb. Bread Crumbs 1 tablespoon flour 2 oz. currants 1 oz. sugar 1 egg 1 ½ ozs. suet 1 oz. Candied Peel or rind of small orange ½ teaspoon of baking powder – Soak the bread in cold water, […]
#12 Cherry Pudding Beat the yolks of 2 eggs till light, then the whites & add to ½ pint of milk; sift in ¼ lb. of flour and beat till smooth, adding 1 oz. melted butter and a pinch of salt. Drain the juice from sufficient stoned cherries to fill the mould you wish to […]
2 1800’s cook books New Year’s Cookies. Saleratus – From the Latin sal aerates, meaning “aerated salt”. A precursor to baking soda, it hit the market in 1840 and was a chalky powder used for the chemical leavening needed to produce carbon dioxide gas that gives the rise in your baked goods. It was made […]