All posts by Cathy

Coconut Layer Layer Cake Receipe

Coconut Layer Cake Recipe from Edwardian 1909.

Ingredients.—-A quarter of a pound of butter, half a pound of castor sugar, half a pint of milk, half pound of flour, two large teaspoonfuls of baking-powder, little salt, the whites of five eggs, one teaspoonful of vanilla flavouring.

Method.—Beat the butter to a cream, add the sugar gradually, beat in one by one the rest of the ingredients, then beat quickly for five minutes; add the stiffly-whipped whites and beat again. Bake in four layer tins. When cooked and quite cold put filling between each cake layer, then put together.

For the filling, put a pinch of salt to the whites of two eggs and whip to a stiff froth, add half a teaspoonful of vanilla, then gradually beat in sufficient icing sugar to make it thick enough to spread nicely. Spread thickly on each layer, then cover thickly with grated coconut. Brush over the top of the cake with white of egg, sprinkle grated coconut on it. then cover with castor sugar.coconut cake


Cottage Pie Recipe From 1909 Book

Cottage Pie

Ingredients,—- Two pounds of boiled potatoes, one ounce of driping, half a pound of cold meat,a little milk, pepper and salt to taste.

Method.— Mash potatoes well, add pepper and salt, and enough milk to make them into a paste. Beat well with a wooden spoon. Chop the meat finely. Grease a pie dish, put in some potatoes, then meat. Sprinkle over it a little pepper and salt, and cover with rest of the potatoes. Mark with a fork.Add a few pieces of dripping, and bake in a quick oven for about half an hour.

Chocolate from 1909 Recipe Book

 Chocolate

Ingredients,–An ounce of butter, a teaspoonful of Swiss milk, and two teaspoonfuls of Cadbury’s cocoa.

Method.–Melt the milk and butter in a tin, add the cocoa, and mix ¬†all three together.Have ¬†ready a pan of boiling water, put a plate over, and place the tin on the plate for twenty minutes. Let cool, and cut into bars. Enough for four ounces of chocolate.

Strawberry Trifle from 1909 Recipe Book

Strawberry Trifle

Line a large glass dish with thin slices of sponge-cake, and upon this place a layer of ripe strawberries freed from their stems. Sprinkle over with castor sugar, then spread over a layer of whipped cream, then another layer of fruit and sugar, and finally heap a layer of whipped cream roughly on top. Decorate with a few large, ripe strawberries.

Rock Cakes Recipe from 1868 Cookery Book.

Rock Cakes

Half a pound of butter; one pound of flour; half a pound of sugar; forty drops of essence of lemon; two eggs; half a glass of brandy or white wine. Rub half a pound of butter into a pound of dried flour and half a pound of sugar. Mix the whole with two beaten eggs and half a glass of brandy or white wine. Drop the on a baking sheet, and bake for half an hour.Rock Cakes

Crumb Muffin Recipe from 1916 Book

Crumb Muffins

Grate or crumble enough stale bread to fill a cupful. Soak in one cupful of warm milk till quite soft, then add two well beaten eggs, half a teaspoonful of salt, one tablespoonful of melted butter, sufficient flour to make a thick drop batter, and two teaspoonfuls of baking powder. Half fill muffin or cake tins with batter, and bake in a hot oven.