All posts by Cathy

Lemon Cake from 1916 Recipe Book

Lemon Cake

Lemon Cake

One pound of flour, half a pound of margarine, six ounces of sugar, a teacupful of milk, a pinch of salt, the rind of one lemon, and a tablespoonful of egg- substitute powder. Cream the margarine, add the sugar, grated lemon rind, and flour, moistening the whole with milk, lastly, add the egg powder. Beat all together, and put in a well greased tin, and bake in a moderate oven for a little over an hour.

A Good Madeira Cake from 1916 Recipe Book

Madeira Cake

Beat up the yolks of four eggs, and whisk the whites to a froth, then beat into the whites six ounces of sifted sugar, add the the yolks , half a pound  of flour, four ounces of melted butter warm but not hot, the grated rind of one lemon. Beat continually as you add the ingredients, and for ten minutes after all are mixed. Pour into a buttered mould, and bake in a moderate oven four an hour.

Raisin and Nut Cake from 1916 Recipe Book

fruit and nuts

Raisin and Nut Cake.

Cream together one and a half cupfuls of sugar and half a cupful of lard, add one cupful of butter- milk with a teaspoonful of soda dissolved in it. Mix a cupful of chopped raisins and a cupful of chopped walnuts or Brazil nuts in some flour, add to mixture; then add enough flour to make a stiff batter. Bake in bread-tin lined with greased paper.

Curry Pie Recipe From 1909

Curry Pie

Curry Pie Recipe:

Cut two pounds of veal and one small onion into small pieces, fry in a stewpan, with a little butter, to a light brown. Shake in two tablespoonfuls of curry powder and one of flour. Toss all together. Then add one tablespoonful of grated carrot, one small apple chopped, the juice of half a lemon, a little salt, and one pint of stock. Stew gently for two hours, pour into a piedish, and turn out when set.