BANBURY CAKES. — Beat a quarter of a pound of butter to a
cream, and mix it with half a pound of finely cut candied lemon and orange
peel, a pound of currants, and a quarter of an ounce each of ground
cinn✪ Banbury Cakesamon and allspice. Roll out some pastry, cut it into pieces six or
seven inches square, put the above meat in the middle of one half, fold the
other over, and pinch it into an oval shape, then brush the tops over with
white of egg, dust the cakes with caster sugar, and bake in a moderate oven.
BANDOLINE; or, Hair Fixature. — Gum tragacanth, one dram ;
water, half a pint ; proof spirit, three ounces ; otto of roses, ten drops.
Soak for twenty-four hours, then strain.
BANNOCK. — Mix together a cupful of oatmeal, the same quantity
of flour, half a teaspoonful of ginger, half a teaspoonful of salt, a table-
spoonful of treacle, a small quantity of soda, and sufficient buttermilk to
form it into a stiff paste✪ Bannock, and bake on an iron plate over the fire. Bannock
may likewise be made from pease or barley meal.
BARBEL (BOILED). — Boil them in salt and water. When
done, remove the fish carefully, pour away half the water, and put into the
remainder a little vinegar and salt, a couple of sliced onions, a bunch of
sweet herbs, the juice of a lemon, some mixed spice, two or three anchovies,
and some picked shrimps ; boil well together, then put the fish into it, let
it simmer for a short time, and serve with the liquor strained over it.
BARK, Compound Decoction of. — Put into a pint of water three
drams of Peruvian bark and three drams of Virginia snake-root ; boil to
half the quantity, strain, and add one ounce of aromatic water.
BARK, Decoction of. — Reduce to a powder one ounce of Peruvian
bark, put it into a pint and a half of water ; boil till it is reduced to a pint,
then strain. Dose, from one to three ounces. Used in cases of diarrhoea,
dysentery, indigestion, debility, &c.
BARK, Tincture of. — Take two ounces of Peruvian bark, half an
ounce of cinnamon, half an ounce of orange peel, and a large tablespoon-
ful of cayenne pepper, and infuse them for a week in a pint and a half of
brandy, keeping the vessel closed the whole time. Dose, from one to three
drams.
BARLEY BROTH (SCOTCH).— Wash half a pound of Scotch
barley in cold water ; put it in a stew-pan with four or five pounds of shin
of beef or a knuckle of veal ; cover it with cold water, and when it boils
skim it well, and add two good-sized onions ; simmer gently for two hours ;
let it grow cold so that all the fat may be removed from the surface ; then
II
put In a head of celery and a turnip, with seasoning to taste✪ Barley Broth (Scotch), and boil for
an hour longer. If more fat rises, skim it off before sending the broth to
table.
BARLEY GRUEL. — Boil an ounce and a half of pearl barley
in a quart of water till reduced to a pint ; strain ; flavour with ginger,
warm it up in the saucepan, then add a glass of port wine. This gruel is
rendered more strengthening by using three parts milk and one part water✪ Barley Gruel,
instead of water only.
BARLEY PUDDING. — Wash a pound of pearl barley, add half
a pound of refined sugar and a little mixed spice, and mix it with three
quarts of milk. Bake it in a deep pan till nearly half cooked, then remove
it from the oven and mix it with six well-beaten eggs✪ Barley Pudding ; pour into a buttered
dish and bake an hour longer.
Page 11 · 6 recipe records on this page
Presented as published in 1891. 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
BANBURY CAKES. — Beat a quarter of a pound of butter to a cream, and mix it with half a pound of finely cut candied lemon and orange peel, a pound of currants, and a quarter of an ounce each of ground cinnamon and allspice. Roll out some pastry, cut it into pieces six or seven inches square, put the above mixture in the middle of one half, fold the other over, and pinch it into an oval shape, then brush the tops over with white of egg, dust the cakes with caster sugar, and bake in a moderate oven.
BANDOLINE; or, Hair Fixature. — Gum tragacanth, one dram ; water, half a pint ; proof spirit, three ounces ; otto of roses, ten drops. Soak for twenty-four hours, then strain.
BANNOCK. — Mix together a cupful of oatmeal, the same quantity of flour, half a teaspoonful of ginger, half a teaspoonful of salt, a tablespoonful of treacle, a small quantity of soda, and sufficient buttermilk to form it into a stiff paste, and bake on an iron plate over the fire. Bannock may likewise be made from pease or barley meal.
BARBEL (BOILED). — Boil them in salt and water. When done, remove the fish carefully, pour away half the water, and put into the remainder a little vinegar and salt, a couple of sliced onions, a bunch of sweet herbs, the juice of a lemon, some mixed spice, two or three anchovies, and some picked shrimps ; boil well together, then put the fish into it, let it simmer for a short time, and serve with the liquor strained over it.
BARK, Compound Decoction of. — Put into a pint of water three drams of Peruvian bark and three drams of Virginia snake-root ; boil to half the quantity, strain, and add one ounce of aromatic water.
BARK, Decoction of. — Reduce to a powder one ounce of Peruvian bark, put it into a pint and a half of water ; boil till it is reduced to a pint, then strain. Dose, from one to three ounces. Used in cases of diarrhoea, dysentery, indigestion, debility, &c.
BARK, Tincture of. — Take two ounces of Peruvian bark, half an ounce of cinnamon, half an ounce of orange peel, and a large tablespoonful of cayenne pepper, and infuse them for a week in a pint and a half of brandy, keeping the vessel closed the whole time. Dose, from one to three drams.
BARLEY BROTH (SCOTCH).— Wash half a pound of Scotch barley in cold water ; put it in a stew-pan with four or five pounds of shin of beef or a knuckle of veal ; cover it with cold water, and when it boils skim it well, and add two good-sized onions ; simmer gently for two hours ; let it grow cold so that all the fat may be removed from the surface ; then
put In a head of celery and a turnip, with seasoning to taste, and boil for an hour longer. If more fat rises, skim it off before sending the broth to table.
BARLEY GRUEL. — Boil an ounce and a half of pearl barley in a quart of water till reduced to a pint ; strain ; flavour with ginger, warm it up in the saucepan, then add a glass of port wine. This gruel is rendered more strengthening by using three parts milk and one part water, instead of water only.
BARLEY PUDDING. — Wash a pound of pearl barley, add half a pound of refined sugar and a little mixed spice, and mix it with three quarts of milk. Bake it in a deep pan till nearly half cooked, then remove it from the oven and mix it with six well-beaten eggs ; pour into a buttered dish and bake an hour longer.
Records on this page
Banbury CakesCandied Peel PastryBannockBarley Broth (Scotch)Barley GruelBarley Pudding