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Tea Cakes: goodecookery
http://goodecookery.livejournal.com/11867.html
I had to do a short presentation on what food would be served at a Victorian(1860s) tea. Here are some of the recipes for tea cakes that I dug up. From: The New England Economical Housekeeper. One pound of flour, half pound of butter, half pound of sugar, two cups of milk, one great spoonful of ginger, one tea-spoonful of saleratus; made stiff enough to roll and cut out with a tumbler. Bake in a quick oven. From: The Good Housekeeper. With a pound of flour rub a quarter of a pound of butter:. Bake in sha...
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Victorian Recipes: goodecookery
http://goodecookery.livejournal.com/12195.html
Here are some sweet and savory recipes from Victorian Recipes. The link for these recipes comes from. 1/4c butter or margarine, softened. 1 pkg (7oz. Tube) almond paste. 1 pkg (17 oz.) frozen puff pastry sheets, defrosted. Cream butter with confectioners sugar, almond paste, egg and almond extract until smooth. Set aside. 1lb/ 450g frozen puff pastry, defrosted. 1oz/ 25g/ 1/4 cup mixed peel. 2oz/ 50g/ 4 tbsp butter. 3oz/ 75g/ 6 tbsp soft brown sugar. 4oz/ 100g/ 2/3 cup currants. 3 eggs, separated. 1 Preh...
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A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/9426.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. Sweet Dishes, Preserves, Sweatmeats, &c. WASH and pick some rice, drain, and put it with some new milk, enough just to swell it, over the fire; when tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon. Shake it, that it do not burn, and serve. Souffile of Rice and Apple. Serve sweet sauce in a boat, to eat with them. A very nice Dish of Macaroni dressed sweet. Mix three half pi...
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A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/9746.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. To brew very fine Welch Ale. Strong Beer, or Ale. Let it stand twelve months in casks, and twelve bottles before it be drank. It will keep, and be very fine, eight or ten years. It should be brewed the beginning of March. Great care must be taken that the bottles are perfectly prepared, and that the corks are of the best sort. To refine Beer, Ale, Wine, or Cyder. Extract of Malt for Coughs. Remarks on English Wines.
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A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/8596.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. White Sauce for fricassee of Fowls, Rabbits, White Meat, Fish, or Vegetables. An excellent Sauce for Carp, or boiled Turkey. Sauce for Fowl of any sort. Boil some veal-gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter us much of port wine as of gravy; and pour it into the dish, or a boat. A very fine Mushroom Sauce for Fowls, or Rabbits. Lemon whits Sauce, for boiled Fowls. Mix a quarte...
goodecookery.livejournal.com
A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/9489.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. To ice a very large Cake. Mix three quarters of a pound of flour with half a pound of butter, four ounces of sugar, four eggs, half an ounce of caraways, and a glass of raisin-wine. Beat it well, and bake in a quick oven. Fine Lisbon sugar will do. A very good common cake. A very fine Cake. Flat Cakes, that will keep long in the house good. Rub into a pound of dried flour four ounces of butter, four ounces of whit...
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A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/9130.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. To boil them green in hard water,. Put a tea-spoonful of salt of wormwood into the water when it boils, before the vegetables are put in. To keep green Peas. Should not be overdone, nor in much water. Chop some scalded mint to garnish them, and stir a piece of butter in with them. To stew green Peas. To stew old Peas. Trim a few of the outside leaves off, and cut the stalk even. If young, half an hour will boi...
goodecookery.livejournal.com
A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/10207.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. Cookery for the Sick, and for the Poor. A clear Broth that will keep long. Put the mouse round of beef, a knuckle bone of veal and a few shanks of mutton, into a deep pan, and cover close with a dish or coarse crust; bake till the beef is done enough for eating, with only as much water as will cover. When cold, cover it close in a cool place. When to be used, give what flavour may be approved. A quick made Broth.
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A New System of Domestic Cookery: Recipes from 1807: goodecookery
http://goodecookery.livejournal.com/10426.html
A New System of Domestic Cookery: Recipes from 1807. From A New System of Domestic Cookery. To make soft Pomatum. Beat half a pound of unsalted fresh lard in common water; then soak and beat it in two rose-waters, drain it, and beat it with two spoonfuls of brandy; let it drain from this; add to it some essence of lemon, and keep it in small pots. A quicker sort of Sweet Pot. If all the ingredients cannot be got at once, put them in as you get them; always throwing in salt with every new article. To one ...
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Croquettes, from Blue Ribbon Cookbook, 1905: goodecookery
http://goodecookery.livejournal.com/12712.html
Croquettes, from Blue Ribbon Cookbook, 1905. Here is the original excerpt:. The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. To Egg and Crumb. 1 cup cold riced potato, 1/2 cup milk, 1/2 cup flour, 1 egg beaten separately, seasonings. I cooked up some potatoes and mashed them, then browned some ground bee...
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