Debenham UK 1800’s through the 1950’s; Miss Emily Moore (Three generations in these cookbooks) Wartime Fudge (crumb) (Good) Ingredients (for 4): 2 level tablespoonfuls syrup, 2 oz. sugar, 2 oz. cocoa, 2 oz. butter or marg., few drops vanilla or any essence (peppermint, orange, rum), 6 oz. dried crumbs. Method: Heat syrup, marg. Sugar & […]
Tag: #goldensyrup
November 17 Litchfield, Staffordshire UK 1928 – 1944 Lancashire Syrup Roll Ingredients; – Suet pastry 2 ozs. Currants 3 ozs. Chopped apples 2 tablespoonful syrup ½ lemon rind grated Pinch of spice Method: – Make the suet paste and roll it out fairly thinly on a floured board. Spread it with the mixed apple and […]
November 15 Litchfield, Staffordshire UK 1928 – 1944 Syrup Scones Ingredients: – 8 ozs. Plain flour 1 oz. brown sugar Pinch of salt 1 tablespoon syrup 4 teasp. Baking powder A little sour milk Method: – Mix flour, salt and baking powder, then sieve into a basin. Melt the syrup and mix with milk, stir […]
November 14 Litchfield, Staffordshire UK 1928 – 1944 Boiled Fruit Cake 1 teacupful water 3 ozs. Margarine 2 ozs. Ea (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 […]
November 5, Debenham UK 1800’s to 1950’s Emily Moore Bonfire and Parkin November Andover Hampshire UK 1800’s Parkin is traditionally served on Guy Fawkes Day in November; it is a spicy, gooey gingerbread type of cake but made with oatmeal instead of flour. I am told this is specifically a Yorkshire Parkin recipe. Parkin 1 […]