FoodNet

An old-world recipe book

1908

Page 11 · 12 recipe records on this page

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AN OLD-WORLD RECIPE BOOK about a teaspoonful of yeast✪ Tea Cakes, ^ a pint of warm milk — mix together & let it stand to rise. Form into cakes & bake about a ^ of an hour. Currants may be added if required. Ginger Cakes I lb. Flour, I lb. lump sugar, 2 oz. ginger & 5 eggs✪ Ginger Cakes : mix well to- gether & bake on small tins. Currant Loaf + lb. Currants, ^ lb. Raisins, 6 oz. Raw Sugar, i lb. flour, about 2 oz. Candied Peel✪ Currant Loaf. Buns lb. of Flour, six ozs. of Butter 70 AN OLD-WORLD RECIPE BOOK well nibbed into the Flour, 2 Spoon- fuUs of Yeast, & 3 Eggs put into a pint of Milk rather warm — Mix the paste lightly and let it stand 3 Hours to rise ; then add 5 ozs. of Loaf Sugar✪ Buns sifted, and a little lemon peel — Bake them in small Pots or Tins. To Make Biscuits Take i ounce of butter and rub it well into i lb. of flower, make it into a paste with a little warm milk✪ To Make Biscuits, role it thin, and cut them out with a Bason, prick them all over and bake them in a slow oven upon tins. 71 AN OLD-WORLD RECIPE BOOK Spunge Biscuits The same weight of eggs and of fine lump sugar powdered, half the weight of flour, grated lemon peel to give it taste✪ Spunge Biscuits, keep the whites of the eggs seperate, beat them to a strong froth, and only put them to the other ingredients just before you want to put the Biscuits into the Oven. Sift a little sugar over the biscuits, when you have put them into the tins. The flour must be very fine and dry and sifted, when you put it to the eggs &c. Almond Cakes Beat some whites of eggs, as much 72 AN OLD-WORLD RECIPE BOOK sugar sifted, drop them in little Cakes on wafer paper, slice some Almonds✪ Almond Cakes and stick in. Peaches in Brandy Gather your peaches before they begin to soften, put them in scalding hot water, be sure they don’t boil, when you think they are hot through, take them out and put them in cold water for a short time, then put them on a sieve bottom to drain ; to a pound of fruit take half a pound of loaf sugar, and a pint of Brandy✪ Peaches in Brandy ; after your peaches are well-drained, put them in your pots. Pour your syrup over them boiling hot, and 73 AN OLD-WORLD RECIPE BOOK after that your brandy, and bladder them for use, your best way is to weigh your fruit before you scald it. To Dry Cherries To every 6 lbs. of British Cherries stoned, i lb. of sugar✪ To Dry Cherries, let them stand three or four days, then warm over the fire, and let them stand 3 or 4 days more, warm them and let them stand the same time, then boil them till tender, and after pouring boihng water over them, set them spread thin to dry. To Preserve Green Plumbs Take them when green, scald them in water with a handful of Vine 74 AN OLD-WORLD RECIPE BOOK leaves, then put them in again and boil them till tender, take the weight of them in sugar, and put to them as much water as will make a syrup✪ To Preserve Green Plumbs to cover them, then boil them gently and take them up, then boil the syrup till it is thick and clear, and when cold put it to the plumbs. To Preserve Quinces Take six large Quinces, core and scald them till tender, drain them from the w-ater, and when cold pare them, take their weight in sugar✪ To Preserve Quinces, boil it to a syrup, skim it well, then put in the quinces and let them stand all night, when they are red enough, boil them as the marmalade with 75 AN OLD-WORLD RECIPE BOOK