Elizabeth Ridings' Recipes

Ginger Bread Pudding (4th October 1898)

2011-08-09T18:01:00.000+01:00

2 tbsp Bread crumbs

(or 4 tbsp Flour)

2 ozes (ditto) Flour

1/2 tsp Baking powder

Pinch of salt

1/2 tsp Ground ginger

2 tbsp Chopped suet

1 1/2 tbsp Brown sugar

About 4 tbsp Milk

1 1/2 tbsp Black treacle

Method

Mix together the dry things.

Make a hole in centre and pour

in treacle, milk, egg.

Mix all well together.

Steaming a pudding is much

lighter than boiling. It has

more room to rise and swell

Add pinch of salt to

boiling water when

boiling puddings.

[BCW]

Some [?] Dainty Dishes

2011-08-09T16:23:00.001+01:00

Good Sauce For Chops

Into three tablespoonfuls of gravy put

two of Worcester sauce, a teaspoonful of

tarragon vinegar, a squeeze of lemon, and

season highly with pepper and salt.
1

Rhubarb Jam

Is delicious if made thus: to every pound

of rhubarb allow three-quarters of a pound of

sugar and half a lemon sliced, and to every

seven pounds a tin of pineapple chopped finely.

Put on the fire, and when it boils let it boil

fast for half an hour. Put into pots, and while

hot cover with white paper, using white of egg

as the paste.

Invalid Pudding

Butter a breakfast cup, crumble into it a

stale penny sponge cake. Beat up an egg with

a quarter of a pint of milk and pour over.

Let it stand for twenty minutes, then cover

with greased paper, and steam gently till the

custard is set. Turn out and serve with

or without jam, according to taste.
2

Indian Mince

Is a very good way of using up cold meat.

Take any remains of cold meat you may have,

if of several kinds all the better. Add a little

lean bacon or ham. Pass all through the

mincing machine, dredge well with flour, stir

in a spoonful of curry powder, and moisten

with a little good gravy. Make a wall of rice

or mashed potato on a dish, and put the mince

in the centre. Serve hot, and hand chutney

with it.
3

Steamed Egg

Is often appreciated by an invalid as a

liht supper dish. Have ready a saucepan

with two inches of water boiling in it. Put a

little piece of butter into a small teacup.

Stand it in the saucepan, and as soon as the

butter melts, break a fresh egg gently in it.

Cover with a saucer and let it gently steam for

eight minutes. Have ready a small square of

buttered toast, turn out the egg on to it, dust

with parsley and serve. If liked, a little

anchovy sauce may be spread on the toast.

Tea Scones.

This recipe is sent me by a kind corre-

spondent, so I hasten to give it to my readers.

Put two large breakfast-cupfuls of flour into a

basin, add one teaspoonful of sugar, two of

baking powder. Rub in two ounces of lard,

and make into a ight dough with milk,

sour for preference. Roll out to about three-

quarters of an inch thick. Cut into shapes,

and bake in a good oven for ten minutes.

(Thanks to Fort Augusta.)

[BCW]

Welsh Cheese Cake

2011-08-09T15:48:00.000+01:00

The weight of 1 egg in butter,

caster sugar and flour. A little

lemon rind grated. Pinch of b[aking] powder

a little raspberry jam

Cream together butter and sugar

then add alternately the beaten

egg and flour. Add lastly b[aking] powder

and pinch of salt.

Short Pastry

(use as little water as possible)

1/4 lb Flour

1 oz Butter

1 oz Lard

1/4 tsp baking powder

Pinch of salt

Cover lard with flour and break

and rub with tips of fingers

(Tbsp of c[aster] sugar may be added to

make it crisp for sweet things)

Put in b[aking] powder (1 tsp to 1 lb flour)

Turn out on b[read] board and knead

to get out cracks. Roll out

and line tins (greased)

Put tiny bit of jam in the

bottom of each tin.

On top of each put tsp of the

above mixture

Bake about 15 min in hot oven

Makes 8 buns

[BCW]

Queen of Puddings

2011-08-07T18:28:00.000+01:00

1 Breakfast cup full of bread crumbs

Ditto milk

1 oz Sugar

2 Eggs, little grated lemon rind.

About 2 tbsp raspberry jam

(Buttered dish) Pinch of salt

Put in dish - crumbs, sugar, salt

and lemon rind. Get milk to boiling

point. Pour it over the dry things

in basin and mix together.

Stir out the steam.

Pour in the yolks (without the

whites) Stir well up. Bake for 15 min

Can be divided in two (Time 7 1/2 min)

Bake till nicely set. Spread

with jam and heap on top the white

of egg (add a little salt and whisk)

with back of knife not point in

cool air.

[BCW]

Stuffed and boned breast of mutton (27 Sept [1898])

2011-08-07T18:14:00.001+01:00

Stuffing

1/4 lb Bread crumbs

3 ozes Suet

1/2 tsp Mixed herbs

A little grated lemon rind

Salt and pepper to taste.

1 Egg.

1 Small breast of mutton

boned and skinned.

Mix all the dry ingredients.

Add the beaten egg. If this does

not bind, add a little milk.

Form with the hands, any shape.

Roll up the stuffing in the mutton,

beginning at the thinnest end.

Tie up or skewer.

Flour the mutton to prevent it

from sticking.

[stuffing for veal, fowl, turkey, fish]

[BCW]

Raspberry Sandwiches

2011-01-05T20:12:00.002Z

1/4 lb Flour
Pinch of Salt

1/4 lb Castor Sugar

2 Eggs

2 Small tsps of Rasp. Jam

1/2 tsp Baking Powder

Method

Beat eggs in a bowl, beat

well in sugar, stir lightly in

the flour with the baking

powder, salt and essence - vanilla -

Pour into a greased tin or on two

buttered plates. Bake in a

moderate oven about 10 min -

[BCW]

Raspberry Buns (22/09/1898)

2011-01-05T16:45:00.003Z

1/2 lb Flour

1 oz Butter

1 oz Lard

Pinch of Salt

1 Egg

2 oz Castor Sugar

1/2 tsp Carbonate of Soda

1 tsp Cream of Tartar

1/2 of 1/4 of Pint of Milk

A little raspberry Jam

Method

Mix the flour, rub in butter,

lard, sugar and the soda then

dissolve the cream of tartar in

the milk, mix it with the egg

and make into a soft paste.

Divide into buns on a floured

tin.

[BCW]

Christmas Pudding (two recipes)

2008-12-23T20:02:00.003Z

(1)
Take 1/2 lb breadcrumbs, 8 oz currants,
2 lemons, 4 oz flour, 8 oz raisins, 8 oz suet,
8 oz sultanas, 3/4 lb sugar, 3 oz mixed peel,
2 tsp mixed spice, 1/2 tsp baking powder, 3 eggs,
a little milk.

Rub the flour into the chopped suet. Prepare the
fruit (i.e. clean the currants and sultanas and
stone the raisins, chop the peel and grate the rind
from the lemons). Put all the dry ingredients in
a basin and mix them well. Drop in the eggs and
the lemon juice, and all enough milk to make a
stiff mixture. Boil for five hours. Serve with
brandy sauce.

(2)
Half a pound of breadcrumbs, 1 lb currants,
1/2 lb flour, 1 lb mixed peel (chopped), 1 lb suet,
1/2 lb grated carrot, 2 lb raisins, 1/2 lb almonds (blanched
and chopped), 6 eggs, 4 tbsps treacle,
2 tsps baking soda, ditto mixed spice,
ditto cinnamon, 1 tsp salt, ditto nutmeg,
milk to mix.

Mix all the dry ingredients and add the eggs and
the treacle. Mix well, adding enough milk to make
the mixture a stiff paste. Boil for five hours.

[BCW]

Parkin

2008-12-23T17:23:00.003Z

Ingredients
1 1/2 cups of flour, 1 1/2 cups of oatmeal, 3/4 cups of sugar
\1/4 lb Lard, 1 teaspoonful each of salt, ginger, baking
powder, and carbonate of soda and milk.

Mix all dry ingredients together put lard and treacle [what treacle!]
in a pan and warm til melted, then add half-a-cup
of milk. Stir well, and mix with other ingredients.
If too stiff add a little milk until it is the same
thickness as sponge mixture. Grease the tins well
and bake in a slow oven for three quarters of an
hour.

[BCW]

Table of Measures

2008-12-23T17:17:00.004Z

Table of Measures

1 tablespoon = 1 oz
1 teacup = 1/4 lb
1 breakfast cup = 1/2 lb
1 pint basin = 1 lb
1 teaspoon = 1/4 oz
1 desert spoon = 1/2 oz

Weight of 1 egg = generally 2 ozes

[BCW]

Bertha Caroline Wells

2008-12-23T17:04:00.005Z

Bertha Caroline Wells
September 22 1898

Introduction to Elizabeth Ridings' Recipe Book

2006-12-27T20:38:00.002Z

I have added all of the recipes in my Great Great Grandmother's book. They were added in the order in which they appear in the recipe book. The last ones added were the last pages in the book. There is a link in the side-bar to the first post for those of you who like to do things chronologically. I hope people will stumble across them and find them of interest. I hope that there will be occasional comments, perhaps arguments, about who Metheringham and Hiley were, what Salifat or Jolop are - and so on. I'm hoping that the blog will grow through its comments.

A newspaper cutting, inserted into the book.
The second side is quite entertaining...

E.

...

Red Currant Jelly

2006-12-27T20:31:00.000Z

Put fruit into double
pan and simmer until
juice is well drawn
from the currants, from
3/4 to 1 hour; then
strain.
Measure the juice and
to each pint allow
3/4 lb of loaf sugar, put
these into preserving
pan and boil from
20 minutes to 1/2 hour

[Loose page inserted into recipe book]

Almond Paste

2006-12-27T20:27:00.000Z

Butter 1 oz
Sugar 4 oz
Egg 1
Lemon Juice

[on back]

1/2 lbs butter
3/4 lbs Flour
3/4 lb Currants
1 lbs Sugar
5 Eggs
1/2 lb Candied peel
1 lb ground almonds

[I imagine that the first side relates to the second
given that almonds are not mentioned on the first side]

[Loose page inserted into recipe book]

Raspberry Sandwich

2006-12-27T20:24:00.000Z

1/2 lbs of flour
1/2 lb of sugar
1/4 of Butter
4 Eggs
1/4 teaspoonful of baking powder
Bake in a moderate oven.

[Loose page inserted into recipe book]

Cocoa nut cones

2006-12-27T20:22:00.000Z

1/4 lb cocoanut 2 oz sugar
mix with white of
egg.

[Loose page inserted into recipe book]

Radish Entree

2006-12-27T20:17:00.000Z

Ingredients
1 Bunch of long radishes
1/2 Pint of white sauce
2 red carrots
1 tablespoon of chopped parsley

Method
Trim, scrape and mash the radishes, cut them
into thick slices, and boil in salted water
until tender. Drain put them into
the white sauce, and make hot.
Cut the cooked carrots into fancy shapes
Pile the radishes and sauce on a hot dish
sprinkle the parsley over, and garnish with
the carrots.

[Loose page inserted into recipe book]

Currant Bread

2006-12-27T20:13:00.000Z

12 lbs Flour
2 1/2 lbs Sugar
5 lbs butter
9 lbs Currants
2 oz Carbonate of soda
Spice
Mix with milk

[Loose page inserted into recipe book]

To preserve fruit in Brandy (Nov 1932)

2006-12-27T19:42:00.000Z

Prunes Reine-Claude [1], Apricots, Peaches, Pears and Chesnuts.
The problem is to place the fruits in Brandy of sufficient

strength to avoid all further decomposition.
The fruit must not be bruised, the ideal is to gather the
fruit oneself, wash them separately, let them drain carefully,
place them in a jar, and cover them with Brandy of 60 to 70 degrees
after several months, one adds syrup of sugar in quantity
to suit the individual taste.
The brandy has mixed with the juice of the fruit and
impregnated the fruit and hardened it and the ensemble
constitutes a preparation very agreeable.
If the brandy is too poor, the fruit will remain flabby and the
preparation spoiled

(another recipe)

One kilo of Prunes Reine-Claude put in a jar. Add sufficient Brandy
to fill the jar then cork, at the end of 15 days the prunes are ready.
Do not add sugar the fruit will sweeten the juice.

Place black currants in a jar, crush, add one * Brandy and
close for 3 months. Run the preparation through a fine sieve,
put the currants in a clean cloth and squeeze out the juice,
let this simmer for 1/4 hour in copper pan, then add sugar
when cold add this to the 1st juice, bottle it, and it will be ready in 3 months

Suggested 2 Litres (3 1/2 pint) of Brandy to 1 lb of Fruit
170 grammes (about 1/4 lb) of sugar to 1 Litre of juice.

[Loose page inserted into recipe book]

[It seems quite forward thinking to be using kilos/grammes in 1932] [2]

Bakewell Pudding

2006-12-27T19:35:00.000Z

Mixture
1 Egg
1 1/2 oz Butter
1 1/2 oz Caster sugar
1/4 lb Raspberry
Beat the egg and put in pan with butter and
sugar. Stir until it thickens but do
not allow to simmer.

Rough Puff Pastry
1/4 lb Flour
2 oz Lard or Butter
Pinch of Salt
1/4 tsp Baking powder or instead a
squeeze of lemon juice

[Loose page inserted into recipe book]

Fricasseed Chicken

2006-12-27T18:35:00.000Z

1 Chicken, 1 medium sized onion
1/2 medium sized carrot 1/2 medium
sized turnip 1 quart milk a
pinch clove and mace 2 peppers cored (?)
piece bay leaf pinch thyme
3 oz Butter, 1 oz flour, tiny piece lemon peel
Skin chicken, cut into
portions, place in pan cobver with milk
add flavourings, vegetables, salt, simmer
1 or 1 1/2 hours. Take chicken out on to
a hot dish. Mix flour to a smooth
paste add to milk add butter stir
until sauce boils. Strain and pour over
chicken
This is a white dish or
may be garnished with small
(fried) black mushrooms.

[Loose page inserted into recipe book]

Celery Sauce for Boiled Fowls

2006-12-27T18:30:00.000Z

Take a head of fine
celery, wash it clean, cut
it in small bits, and
boil it in a little water
till quite tender; then
add a little beaten mace
lemon peel, grated pepper
salt and a little nutmeg
a good piece of butter
rolled in flour, boil it up
Put some in a dish
and the other in a tureen
some lemon pickle
may be added if
agreeable

Bread Sauce

2006-12-27T18:26:00.000Z

Cut the bread in thin
slices and put it in a
saucepan laying between
each slice some onion
sliced very thin. Then put to
it as much water as will
cover it and let it boil
till the bread is tender;
beat it fine and season
it with white pepper
and salt to your taste
add a piece of butter
some good cream, and
give it a boil up again.

Tea Cake

2006-12-27T18:23:00.000Z

Two pounds of flour,
two ounces of butter
rubbed into the flour
two spoonfuls of barm,
one pint of warm milk
one ounce of moist sugar
and a little salt - Let
them rise before they
are baked

Macaroons

2006-12-27T18:17:00.000Z

Blanch half a pound of
Jordon [1] almonds, beat them
fine in a marble mortar
with some orange water;
then add half a pound of
loaf sugar; pounded and
sifted mix all together
with the whites of four
eggs well beat; lay them
on wafer paper and sift
sugar over them.
The[y] must be baked in a
moderate oven.

Rich Ginger Bread

2006-12-27T14:52:00.000Z

Rub a pound of butter
into a pound of flour, grate
the rind of a lemon;
add half a pound of powder
sugar and two ounces of
ground ginger. Mix all
well together, and make it
into a paste, with three
quarters of a pound of treacle
and a glass of Brandy;
roll it thin and bake it
on tins in a cool oven
add a quarter of a pound
of candied peel. Cut small.

Seed Bread

2006-12-27T14:49:00.000Z

4 lb Flour
6 oz Lemon
1/2 oz Seeds
Nutmeg
1 pint of buttermilk
1 Egg
3 oz butter & 1 1/2 (?) sugar beaten together

Rhubarb Drink

2006-12-27T14:43:00.000Z

Rhubarb Drink - Procure two medium
sticks of rhubarb, cut into small pieces, and put
into a jug with a good spoonful of sugar, and strip of
thinly-pared lemon peel. Pour upon it a pint or so of
boiling water, and let it stand till cold. It is most
refreshing, as well as wholesome. - Correspondent of
the Queen.

[Not my best bit of scanning, admittedly]

Ginger Beer

2006-12-27T14:39:00.000Z

1 gal of water
1 lb of Lump sugar
1 oz of cream of tartar
1 oz of best ginger
1 lemon sliced, and the juice
of one -

Cheese cakes

2006-12-27T14:38:00.000Z

Raspberry Brandy

2006-12-27T14:35:00.000Z

Pick fine dry fruit, put
it into a stone jar and
the jar into a sauce pan
of water - till the juice
will run. Strain it and
to every pint add 1/2 lb
of sugar give one boil
and skim it, when cold
put equal quantities of juice
and brandy. Shake well,
and bottle it.

Raspberry Vinegar

2006-12-27T14:32:00.000Z

Put a pound of fine fruit
into a bowl and pour upon
it a quart of the best white
wine vinegar next day
strain theliquor on a
pound of fresh raspberries;
next day do the same
but do the same but do
not squeeze the fruit, only
strain the liquor as dry as
you can.

Orange Marmalade (1910, 1912)

2006-12-27T14:24:00.000Z

Take 6 bitter and 6 sweet oranges

and weigh them.
Cut in quarters, squeeze out the
juice, pulp and cut the rind
finely. Put altogether and to
each lb of fruit add 3 pints
of water. Let this stand for
24 hours, then boil for 1 hour
and stand in a cool place
for another 24 hours.
To every lb of boiled fruit
add 3/4 lb of lump sugar
and boil again till the
mixture thickens.

Green Tomato Pickle

2006-12-24T21:48:00.000Z

Wipe 6 lbs of Green tomatoes and place
them in an earthenware bowl and sprinkle
salt between the layers.
Leave them until the following morning
then strain through a colander but do
not press the fruit.
Place the resultant liquor into a
preserving pan and add the contents of a 2 lb
tin of golden syrup, two small red peppers
if available, if not, a few dried chillies,
1/4 oz of all-spice, 1/4 oz of cayenne pepper,
a teaspoonful of dry mustard mixed to
a smooth paste with a little vinegar and
3 pints of good vinegar.
Boil the whole for 10 minutes, then
add the strained tomatoes and 2 lb of Spanish
onions, first cutting up the two in
small portions.
Boil together until the onion and
tomatoes are tender - this should be
within 1/2 an hour, - and pot up or place in
pickle bottles saved for the purpose.
Whatever is used for storing should
be corked or covered tightly.
This pickle may be used as soon
as required.

Golden Pudding

2006-12-24T21:44:00.000Z

1/2 lb Bread crumbs
1/4 lb Suet
1/4 lb Sugar
1/4 lb Marmalade
4 Eggs

Mix bread crumbs suet
and sugar together -
then mix in the marmalade
and add the eggs beaten
to a froth - place in
a buttered basin tie
down with a cloth and
boil for two hours.

Seed Bread

2006-12-24T21:42:00.000Z

3 lbs Flour
1 1/2 lbs Sugar
1 lb Lard
1/2 lb C (?) Lemons
Seeds
3 Eggs
3 Gills Milk
2 Baking powders
2 Nutmegs

Treacle Beer

2006-12-24T21:39:00.000Z

2 oz Ginger
1/2 lb Sugar
1 lb Treacle
Small part of Irish Moss [1]
boiled well together.

[Why would you put seaweed in treacle beer?]

Sponge Roll

2006-12-24T21:35:00.000Z

2 Eggs

2 oz Powdered sugar
2 oz Flour 1/2 teaspoonful of Baking
powder (over)
Beat the eggs and
sugar together and drop
the flour in lightly
Butter a paper on cake
tin spread the mixture
and bake five minutes
Cover with jam and
roll up.

Raspberry Sandwich

2006-12-24T21:30:00.000Z

1 teacupful of Flour
1 teacupful of Sugar
1 teaspoonful of baking powder
3 Eggs and Bake for
15 minutes

[No raspberries then. Maybe it's
a Victoria sponge and has lashings
of raspberry jam]

Seed Bread

2006-12-24T21:27:00.000Z

8 oz Candied peel
4 lb Flour
3/4 lb Butter 1 lb
1 1/2 lb Sugar
1/2 oz Seeds
2 Eggs
1 pt Milk and a little
Baking powder & Nutmeg

[I'm not sure what the floating lb is all about]

Cheese Biscuits

2006-12-24T21:26:00.000Z

4 lb Flour
1/2 lb Butter
1 oz Sugar 2 Eggs

Butter Biscuits

2006-12-24T21:23:00.000Z

1/4 lb Butter to 1 lb of
flour. Mix with milk
midling stiff.
Then roll out very thin
prick it well and
cut out with a round
cutter. Warm oven

German Cake

2006-12-24T21:22:00.000Z

2 oz of Butter
1/4 lb Flour
3/4 lb Sugar
2 Eggs
1 spoonful Baking powder

Tea Cakes

2006-12-24T21:17:00.000Z

2 lb Flour
2 oz Butter
2 oz Lard
[all] mixed well together
Beat up four eggs to
a light froth and add
to them a pinch of
milk with a teaspoonful
of salt - pour this
gradually on the
flour and work it
together for 8 or ten
minutes.
Cut the dough with
a sharp knife and
roll it into thin cakes
about the size of a
breakfast saucer.
Bake in a quick oven
Currants may be
added if required.

Rice Cake

2006-12-24T21:10:00.000Z

1/2 lb Rice flour
Four eggs
1/2 lb White sugar
pounded and sifted
1 teaspoonful of baking
powder
A few drops of essence
of lemon
Beat the eggs for ten
minutes, add the sugar
beat again for ten
minutes, then add the
flavouring and rice
flour, finish mixing the
baking powder with
the flour and beat five
minutes more.
Bake in a well buttered
mould in a moderate
heated oven.
NB Always break each egg into
a cup separately as the least
taint spoils the whole.

[Egg Nog?]

2006-12-21T18:24:00.000Z

5 New laid eggs
Juice of seven lemons
1/4 lb Sugar candy or Lump sugar
1 gill of best Rum.

[A rare untitled work!]

Hop Beer

2006-12-21T18:22:00.000Z

1/2 oz Hops
1/2 oz Ginger
1 lb Sugar
1 gallon of Water

To Clean Silk (Black)

2006-12-21T18:19:00.000Z

Boil an old black
kid glove in a
pint of water till
reduced to half a
pint and use the
glove to sponge the
silk with the liquor

Boiled Leg of Mutton

2006-12-21T18:07:00.000Z

Time a quarter of an hour to
the pound.
Cut off the shank bone, trim the
knuckle and wash and wipe
it very clean.
Then put it into a saucepan
with enough cold water for
it to swim in set it over a
good fire. As the scum rises
Skim it off carefully.
Boil the joint for two hours
and a half or according to the
weight.
When the joint is taken up put a
frill of cut paper round the
shank bone. Mash some
turnips with a little piece
of butter and cream and
form them into the shape of
eggs and garnish the edge
of the dish alternately with
with the turnip balls and with
carrots cut into circular forms
Serve caper sauce in a tureen.

Christmas Pudding

2006-12-21T18:04:00.001Z

1 lb Currants
1 lb Raisins
1 lb Sultanas
1 lb Sugar
1 lb Suet
1 lb Breadcrumbs
1 lb Flour
2 Nutmegs
2 Carrots
1/2 teaspoonful Salt
6 Eggs
1 pint Milk

Mincemeat

2006-12-21T18:01:00.001Z

1 lb Currants

1 lb Raisins
1 lb Sultanas
1/2 lb Suet
1 lb Sugar
2 lbs Apples
Peel of 2 lemons
Juice of 1
1 nutmeg
1/4 lb Sweet almonds
1/4 lb Candied peel

Chocolate Icing

2006-12-21T17:56:00.000Z

1/2 lb Icing sugar

2 tablespoonfulls of
cocoa
3 tablespoonfulls of
water.
Rub the sugar through
a sieve. Put into a
saucepan with water
and cocoa. Stir over
a gentle heat until
quite smooth -
Must not boil

Fondant Icing For Cakes

2006-12-21T17:52:00.000Z

2 lbs Lump sugar
1/2 pint of water
Dissolve the sugar in
the water carefully over a
low heat
Then the whole is boiled
till frothing. Pour into
a mixing bowl and
when cool almost to
lukewarm, stir well
with a spatula till it
begins to set. Then
spread on the cake with
a palette knife.
Often decorations can
be added.

An Old Lancashire Simnel

2006-12-21T17:37:00.000Z

1/2 lb butter, 3/4 lb of flour
3/4 [lb] of currants. 1 lb crushed lump
sugar, 5 eggs, 1/2 lb candied peel
half a teaspoonful of ground
allspice one teaspoonful of
baking powder, 1 lb ground
almonds two lemons.
For the cake mixture
take all the butter except
about 2 oz and cream it
with half the sugar, 1/2 lb.
Then add currants and
the peel, flour, allspice and
Baking powder mixed in it
and the yolks of three
eggs well beaten.
For the almond paste
melt the 2 oz of butter
pour it over the ground almonds
and 1/2 lb of sugar; add
two eggs and the juice of
two lemons and mix
well together;
Spread half the cake
mixture evenly over the
bottom of the tin, then
1/2 the almond paste then
the remainder of the cake.
Put into the oven and
when more than half done
put on the rest of the almond
paste like a wall round
the edge of the cake.
When finished, fill the
centre with sugar and ??
it will take from 2 to 3
hours to bake; be careful
not to take it out untill
the centre is cooked.

Vanilla Cream

2006-12-21T17:30:00.000Z

Ingredients 1 pint of milk, yolks of
8 eggs 6 oz of sugar 1 oz of isinglass
flavouring to taste of essence of
vanilla.
Mode Put the milk and sugar
into a saucepan and let it get
hot over a slow fire; beat up
the yolks of the eggs to which add
gradually the sweetened milk
flavour the whole with essence of
vanilla, put the mixture into a jug
and place this jug in a saucepan
of boiling water. Stir the contents one
way with a wooden spoon until
the mixture thickens, but do not allow
it to boil or it will be full of lumps
Take it off the fire. Stir in the isinglass
which should be previously dissolved in
1/4 pint of water, and boiled for 2 or 3
minutes. A vanilla pod may be
boiled in the milk instead of essence
of vanilla.

Extract of Malt and Cod Liver Oil

2006-12-20T20:23:00.000Z

1 lb of malt put into
3 pints of cold water
and boil to 3 gills
strain, add a pinch
of hops and boil for 1/2 hrs.
Strain, add 1 1/2 lbs of best
raw sugar, then boil for
1 1/2 hrs or until the mixture
is as thick as treacle.
Pour off and whilst cooling
stir in the oil to taste. [1]

Lemonade

2006-12-20T20:19:00.000Z

3 Pennyworth Essence of
lemmon
2 oz Tartaric Acid
2 lbs Lump Sugar
1 pinch Carbonate of Soda

Pour over the above 2 qrts (?) [quarts]
of boiling water.
When cold bottle.

Horse Radish Sauce

2006-12-20T20:08:00.000Z

Ingredients
4 tablespoons of grated
horse radish [1] 1 teaspoonful
of pounded sugar 1
teaspoonful of salt (?) 1/2
teaspoonful of pepper
2 teaspoonfuls of made
mustard. Vinegar.

Mode
Grate the horse radish and
mix it well with the
sugar salt pepper and
mustard. Moisten
it with sufficient vinegar
to give it the consistency
of cream and serve in a
tureen 3 or 4 tablespoonfuls
of cream added to the
above very much improve
the appearance and flavour
of this sauce.
To heat it to serve with
hot roastbeef put it in
a jar which place in a
saucepan of boiling water
make it hot but do not
allow it to boil or it
will curdle.

Rice Snow Balls

2006-12-20T19:59:00.000Z

A quarter of a pound of
Carolina rice. 1 1/2 pints of
new milk 2 oz loaf sugar
two ounces of sweet
almonds and some
preserve or marmalade.
Put a quarter of a lb of rice
into a stew-pan with a
pint and half of new milk
two oz of pounded sugar
two oz of sweet almonds
blanched and minced fine
and boil it until the rice
is tender. Dip some
small cups into cold water
fill them with the rice and
set them to come cool. Turn
them out on a dish (?) and
arrange a border of
preserve or marmalade.

Red Currant Jelly

2006-12-20T19:46:00.000Z

Time forty minutes
To one quart of currant
juice one pound of
powdered lump sugar.

Pick the currants from
the stalks into a broad
earthenware pan. To about
one gallon of the picked
currants put half a pound
of sifted lump sugar.
Put the sugar over the
picked currants the day
before you make the jelly.
Set the jelly over a slow
fire to simmer gently for
about twenty minutes.
There should be an equal
quantity of red and white
currants.
When all the juice is
discharged strain it
through a hair sieve
and then through a
jelly bag while quite
hot.
To each quart of juice
put one pound of
powdered loaf sugar.
Put into a preserving
pan, and set it over a
quick stove to boil for
twenty minutes.
If any scum arises skim
it off. When done put
into small pots and
cover with brandied paper
and tie down.

[brandied paper?]

Apple Jelly

2006-12-18T21:48:00.000Z

One peck of apples one
gallon of water to every
quart of pulp one pound
of loaf sugar.
Take a peck of apples full
grown but not the least
ripe, of all or any sort.
quarter them and take
out the cores but do
not pare them; put
them into a preserving
pan with one gallon of
water and let them
boil moderately until
you think the pulp will
run or suffer itself
to be squeezed through a
cheese cloth, only leaving
the peels behind.
Then to each quart of
pulp add one pound
of loaf sugar either
broken in small
pieces or pounded
and boil it all together
for half an hour and
ten minutes keeping
it stirred; then put
into pots the larger the
better as it keeps longer
in a large body.

Plain Tea Cakes

2006-12-18T21:45:00.000Z

Rub 1 oz of lard into every
lb of flour. Plenty of
barm [see links] to make them
light.
Bake till nicely brown.
When done brush over with melted lard and
batch (?) up closely together
till cool.

(Campbell) Currant Tea Cakes

2006-12-18T21:43:00.000Z

Rub one ounce of lard
into every lb of flour
1 ounce of sugar and 6 oz
of currants.

Treacle Beer

2006-12-18T21:41:00.000Z

2 oz Ginger
1/2 lb Sugar
1 lb Treacle
Small part of Irish moss boiled
well together

Baking Powder

2006-12-18T21:38:00.000Z

4 oz Tartaric acid
6 oz Carbonate of soda
1/2 oz Salt
2 oz Crushed lump sugar
mixed well together

Sarsaparilla

2006-12-17T19:32:00.000Z

2 oz of Sarsaparilla [1]
2 oz of Honey
1 oz of Spanish juice [2 3]
same quantity of citrate (?) [4]
of potash add 2 pints
of water and boil to a pint
two table spoonful three
times a day

[This one may be the second part of bowel complaint mixture.]

Bowel Complaint Mixture

2006-12-17T19:21:00.000Z

1 d of the Best Magnesia

1 d of Turkey Rhubarb [1]
1 d of Oil of anniseeds
1 d of Laudanum [2]
and 1 gill of Water
A wine glass full every 3 hours
untill relieved

To Preserve Siberian Crabs

2006-12-17T19:07:00.000Z

Gather them with the
stalks on, make a thin syrup;
when it is near cold put in
the fruit and set it over
a very slow fire; when
just hot, set them by;
next day do them gently
again, the third day just
simmer them to scald
them through, when cold
put them in glasses or pots,
if the syrup is not thick
enough, drain it from the
fruit and boil it again
if for a dessert to look
fine, it should be
doubled refined sugar
a fresh syrup to keep
them in.

[Siberian crab apples]

Blackberry Wine

2006-12-16T12:20:00.000Z

Gather the fruit when
ripe on a dry day. Put
into a vessel, with the head
out and a tap fitted near
the bottom. Pour on boiling
water to cover it. Mash the
berries with your hands
and let them stand
covered till the pulp
rises to the top and forms
a crust in 3 or 4 days.
Then draw off the fluid
into another vessel, and
to every gallon add 1 lb
of sugar; mix well, and
put it into a cask, to
work for a week or ten
days and throw off any
remaining lees (?), keeping the
cask well filled, particularly
at the commencement.
When the working has
ceased; bung it down;
after from 6 to 12 months
it may be bottled.

Raspberry Vinegar

2006-12-16T12:10:00.000Z

Put a pound of fine fruit into
a china bowl, and pour upon
it a quart of the best white
wine vinegar; next day
strain the liquor on a pound
of fresh raspberries, and the
following day do the same
but do not squeeze the fruit
only drain the liquor as dry
as you can from it. The last
time pass it through a canvas
previously wet with vinegar
to prevent waste. Put it into
a stone jar, with a pound
of sugar to every pint of juice
broken into large lumps
stir it when melted, then
put the jar into a sauce-
pan of water, or on a hot
hearth, then let it simmer
and skim it.
When cold bottle it.
Be careful not to use
no glazed or metal vessel
for it - the fruit with
an equal quantity of sugar
makes excellent raspberry
cakes without boiling.

Paste for Chapped Hand

2006-12-13T20:49:00.000Z

Mix a quarter of a pound
of unsalted lard, which
has been washed in common
and then rose water, with
the yolks of two new laid
eggs and a large spoonful
of honey. Add as much fine
oatmeal or almond paste as
will work it into a paste.

[Washing lard with rose water.
A dying art these days]

Elder wine

2006-12-13T20:35:00.000Z

To every quart of berries [1] put two
quarts of water, boil half an hour
run the liquor, and break the
fruit through a hair sieve [2];
then to every quart of juice
put three quarters of a pound
of Lisbon sugar, coarse, but
not the very coarsest, Boil
the whole a quarter of an hour
with some Jamaica pepper [3]
oranges and a few cloves -
pour in into a tub and
when of a proper warmth,
into the barrel, with toast (?) and
yeast to work, which there
is more difficulty to make
it do than most other liquors.
When it ceases to hiss, put a
quart of Brandy to eight
gallons and stop up.
Bottle in the spring or at
Christmas - the liquor
must be in a warm place
to make it work.

[Does it really say 'toast' and 'hiss'. What's a 'hair sieve']

Cheese Cake - Mrs Hillis's recipe

2006-12-13T20:32:00.000Z

Butter 1/4 lb
Sugar 1 lb
Eggs 4
Juice of three lemons
rinds grated or
essence of lemon

Little Short Cakes

2006-12-07T19:35:00.000Z

Rub into a pound of flour
1/4 [lb] of butter
1/4 [lb] of White powder sugar
1. Egg and a spoonfull
or two of thin cream
to make it in a thin
paste; put currants in
one half and seed in
the other cut them and
bake on tins.

Rhubarb Wine

2006-12-07T19:29:00.000Z

Wipe and bruise Rhubarb
stalks add one gallon
of cold spring water to
every 6 lb of Rhubarb
and stir them twice or
thrice a day for ten days
then strain through a
fine seive or piece of
muslin add to every
gallon 4 lb of moist sugar
and a sliced lemon.
Let it stand for seven
days then strain as before,
put it into a barrel
with 3 oz of isinglass
to every 9 gallons do not
bung the barrel until
fomentation a [has] ceased.

Stansfields Cough Mixture (13/10/99)

2006-12-07T17:40:00.000Z

4 oz Linseed [1]
1 1/2 oz Spanish Juice [2 3]
1 1/2 oz Sugar Candy
1 d [penny] Parregoric [4]
2 tablespoonfuls Black Treacle

[You'll find that the addition of paregoric, which contains opium,
camphor and benzoic acid, is a match for most coughs.]

Currant Wine

2006-12-05T20:11:00.000Z

Take sixteen pounds of

currants three gallons of
water break the currants
with your hands in the water
and let them stand three
days strain it off
put to it fourteen pounds
of sugar strain it into a
vessel add a pint of Brandy
and pint of raspberries
strain again; add isinglass
and bottle it and let it
stand three months.

[Currants with a pint of brandy
and a pint of raspberries - and only
one semi-colon!]

[The photo below is my
grand daughter's demi-john in action.]

A Plain Cake

2006-12-05T20:06:00.000Z

Mix three quarter of a pound
of flour with half a pound
of butter, 4 oz of Sugar, 3 or 4
Eggs, and a glas of raisin
wine; beat it well, and
bake it in a quick oven;
add caraways if you choose.

[Raisin wine sounds like a winner.
one of my more relaxed recipes, I feel]

Curld (?) Gingerbread

2006-12-05T20:03:00.000Z

1 lb of Flour
1 lb of Sugar
1 lb of Treacle
12 oz of Butter
1/2 oz of Ginger Allspice
and Lemon

Savoy Biscuits

2006-12-05T20:01:00.000Z

1 lb 2 oz of Flour
1 lb of Sugar
10 Eggs

Mrs Melling's Baking Powder

2006-12-05T19:53:00.000Z

1/2 lb Ground Rice
1 oz Soda
1/2 oz Tartaric Acid

.....

3 gills of flour equals 1 lb
1 full gill of fine sugar equals 1/2 lb

[Quite why you need to know this for
a recipe which contains neither of them
is a secret I'll take to my grave]

Jumbles

2006-12-05T19:51:00.000Z

1 lb of Flour
1/2 lb of Butter
11 oz of Sugar 2 Eggs
add a little carbonate

Bath Cakes

2006-12-05T19:50:00.000Z

1 1/2 lb of Flour
1 lb of Butter
1 lb of Sugar
9 Eggs

1/2 Buns

2006-12-05T19:47:00.000Z

12 lb of Flour
1 lb of Butter
1 lb of Sugar
3 lb of Currants
3 oz of Barm [Yeast see links]

Ormskirk

2006-12-05T06:58:00.000Z

9 lb of Flour
2 1/2 lb of Butter
4 lb of Treacle
4 Eggs
5 lb Sugar
Ginger and Cassia [see links]

Best Tea Cakes

2006-12-05T06:55:00.000Z

6 lb of Flour
1 lb of Butter
1 quart of Barm [Yeast see links]
6 oz of Sugar, 6 Eggs

Best Currant Bread

2006-12-04T17:19:00.000Z

12 lb of Flour
2 1/2 lb of Sugar
3 lb of Butter
9 lb of Currants
2 oz of Carbonate
Spice and mix with
butter milk

Orange Marmalade

2006-11-30T20:05:00.000Z

Take the same weight
of sugar as of oranges cut
them in half squeeze out
the juice and strain it.
Boil the peels in water
until they are tender
drain them and scoop the
pulp out leaving the rind
rather thin then cut them
fine. Boil the juice of the
oranges with the sugar.
Skim it then add the
peels and finish boiling
till it becomes quite stiff.
When cold cover them over
with butter papers and tie
down. Keep them in a dry
place.

Brook's Iced Biscuits

2006-11-15T18:41:00.000Z

12 lb Flour
2 lb East India Sugar
1/2 lb Butter
1 oz Carbonate Soda
a few seeds mix with
Butter milk the
oldest you can get

5d Scotch Cake

2006-11-14T18:22:00.000Z

1 1/4 [lb] Flour
1/2 lb Butter
6 oz Lump Sugar
1/4 oz Amonia
2 Eggs

Christmas Cake

2006-11-14T18:20:00.001Z

5 lb Sugar
5 lb Butter
6 lb Flour
7 lb Currants
3 1/2 [lb?] Lemon
40 Eggs

1/2 Scotch Cake

2006-11-14T18:18:00.000Z

8 lb Flour
2 lb Butter
3 lb East India Sugar
2 oz Amonia
few seeds

Bath Buns

2006-11-14T18:14:00.000Z

1 lb Flour
6 oz Butter
a little milk
1 oz of Barm [Brewer's yeast] work up
in Sugar and put together on tins. Sold at 1d [1 penny] and 2d each

London Buns

2006-11-14T18:12:00.000Z

3/4 lb Butter rub into
1/2 lb of Flour
3/4 lb of Sugar
6 oz of Currants
5 Eggs
1/2 oz Vol [Ammonium bicarbonate]
Weigh 2 oz each

Brook's Snap

2006-11-14T18:04:00.000Z

30 lb Treacle
18 lb Flour
1/2 lb Meal
1/2 lb Ginger

[Different writing - probably Bertha Caroline Wells, my daughter in law,
who was born 7th February 1873 in Bury, Lancashire. Nice to see that William
chose a bride who shared his mother's love of excessive amounts of treacle.]

Brooke's Parkin

2006-11-14T18:02:00.000Z

10 lb of Meal
10 lb of Treacle
5 lb of Flour
1 1/2 oz of Amonia
1 pint of Water
1 lb Butter Seeds and Ginger

Brooke's Nut Ginger Bread

2006-11-14T17:59:00.000Z

10 [lb] Flour
7 [lb] Treacle
2 oz Alum Boiled
2 oz Carbonate of Soda
dissolved in a tea cup of water

Brooke's Little Loaves

2006-11-14T17:57:00.000Z

4 1/2 [lb] Butter
4 1/2 [lb] Sugar
34 Eggs
2 [lb] Currants
7 [lb] Flour
and Lemon

Wafer Ginger Bread

2006-11-14T17:55:00.000Z

7 1/2 lb Treacle
3 lb Sugar
7 lb Flour
2 lb Butter
4 Eggs
2 oz Ginger

Hounting (?) Nuts

2006-11-14T17:49:00.000Z

14 [lb] Treacle
14 [lb] Flour
2 [lb] Butter
4 [lb] Sugar
4 oz Ginger
1 [lb] Chopped Lemon

[What's hounting or is it heunting?]