There is another kind of Honey, known as Trebizonde
Honey, which is poisonous to human beings, for it is
gathered chiefly from poisonous plants ; and there is a
Hew Jersey Honey also, which possesses slightly intoxi-
cating properties. Neither of these latter are met with in
England.
Honey is so frequently adulterated, if not fabricated,
by unscrupulous dealers, that it has lost much of its
ancient repute; treacle, potato-sugar, syrup, potato-flour,
starch, and even wheat-flour, are amongst its adulterants;
but happily pure Honey can be obtained by going for it to
country bee-keepers.
Sauces, See., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
769
Honey — continued.
Although Honey has been almost entirely supplanted
by sugar in confectionery and for other culinary
purposes, there are yet some receipts to be found in
which it is directly prescribed as a prime ingredient.
Clarified Honey. — Pour 3qts. of water into a preserving-pan,
then put in 251b. of Honey, set over the fire, and melt it.
Beat 51b. of Spanish whiting till quite fine, then put it in
with the Honey, and add the thinly-pared rind of three lemons.
Stir the mixture well to prevent the whiting sticking to the
bottom, put in 2j!b- of charcoal to clarify it, and continue
stirring. Beat six eggs well, then mix them with 6qts. of
water ; when the Honey is on the point of boiling, sprinkle
well with the egg-water till it presents the appearance of
sponge, then continue to pass it through a bag till clear.
Honey Biscuits. — Put into a basin gib. each of cornflour
and Honey, 2 table-spoonfuls of candied orange flowers, and
J table-spoonful of pounded coriander-seeds✪ Honey Biscuits. Mix these in-
gredients well till they form a stiff paste, divide it into
several equal portions, roll them into balls, then with a
rolling-pin roll out to thin oval shapes, and dock. Butter
a baking-tin, dredge flour over it, shake off the superfluous,
lay the biscuits on the tin a short distance from each other
Fig. 959. Honey Biscuits.
(see Fig'. 959), and bake in a moderate oven. When cooked,
take the biscuits off the tin, leave them till cold, and, if
to be kept any length of time, put them into tin canisters.
Honey Cakes. — (1) Put fib. of butter in a saucepan, and
place it over the fire until melted ; then stir in gradually
2flb. of sifted flour, and continue stirring over the fire until
lightly browned. Turn the flour out of the saucepan on to
a paste-board, and make a bay in the centre ; dissolve
1 teaspoonful each of salt and bicarbonate of soda in a
small quantity of water, then pour it into the flour and mix
well ; stir in sufficient water to make a soft flexible paste.
Knead the paste well, then divide it into small equal-sized
portions, shape them round, make a dent in the centre of
each with the tip of the finger, lay them on a buttered
baking-sheet, and bake till coloured. Put fib. of Honey in
a saucepan with 1 pint of water, and stir it over the fire
until reduced to a syrup. When the cakes are cooked, pour
the syrup over, and put them again into the oven until it
has well soaked in. Arrange the cakes tastefully on a hot
dish, and serve. ✪ Honey Cakes
Page 119 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
There is another kind of Honey, known as Trebizonde Honey, which is poisonous to human beings, for it is gathered chiefly from poisonous plants ; and there is a Hew Jersey Honey also, which possesses slightly intoxicating properties. Neither of these latter are met with in England.
Honey is so frequently adulterated, if not fabricated, by unscrupulous dealers, that it has lost much of its ancient repute; treacle, potato-sugar, syrup, potato-flour, starch, and even wheat-flour, are amongst its adulterants; but happily pure Honey can be obtained by going for it to country bee-keepers.
Sauces, See., referred to, see under their special heads.
Honey — continued.
Although Honey has been almost entirely supplanted by sugar in confectionery and for other culinary purposes, there are yet some receipts to be found in which it is directly prescribed as a prime ingredient. Clarified Honey. — Pour 3qts. of water into a preserving-pan, then put in 251b. of Honey, set over the fire, and melt it. Beat 51b. of Spanish whiting till quite fine, then put it in with the Honey, and add the thinly-pared rind of three lemons. Stir the mixture well to prevent the whiting sticking to the bottom, put in 2 1/2lb. of charcoal to clarify it, and continue stirring. Beat six eggs well, then mix them with 6qts. of water ; when the Honey is on the point of boiling, sprinkle well with the egg-water till it presents the appearance of sponge, then continue to pass it through a bag till clear.
Honey Biscuits. — Put into a basin 1/2lb. each of cornflour and Honey, 2 table-spoonfuls of candied orange flowers, and 1/2 table-spoonful of pounded coriander-seeds. Mix these ingredients well till they form a stiff paste, divide it into several equal portions, roll them into balls, then with a rolling-pin roll out to thin oval shapes, and dock. Butter a baking-tin, dredge flour over it, shake off the superfluous, lay the biscuits on the tin a short distance from each other
Fig. 959. Honey Biscuits.
(see Fig. 959), and bake in a moderate oven. When cooked, take the biscuits off the tin, leave them till cold, and, if to be kept any length of time, put them into tin canisters.
Honey Cakes. — (1) Put 1/2lb. of butter in a saucepan, and place it over the fire until melted ; then stir in gradually 2 1/2lb. of sifted flour, and continue stirring over the fire until lightly browned. Turn the flour out of the saucepan on to a paste-board, and make a bay in the centre ; dissolve 1 teaspoonful each of salt and bicarbonate of soda in a small quantity of water, then pour it into the flour and mix well ; stir in sufficient water to make a soft flexible paste. Knead the paste well, then divide it into small equal-sized portions, shape them round, make a dent in the centre of each with the tip of the finger, lay them on a buttered baking-sheet, and bake till coloured. Put 1/2lb. of Honey in a saucepan with 1 pint of water, and stir it over the fire until reduced to a syrup. When the cakes are cooked, pour the syrup over, and put them again into the oven until it has well soaked in. Arrange the cakes tastefully on a hot dish, and serve.
Records on this page
Honey BiscuitsHoney Cakes