Rock Biscuits Recipe from 1860.
Ingredients.–6 eggs, one pound of sifted sugar, half a pound of flour, a few currants.
Method.—Break the eggs into a basin, beat them well until very light, add the pounded sugar, and when this is well mixed with the eggs, dredge in the flour gradually, and add currants. Mix together well,and put the dough onto the fork,and then place dough onto the tins, making it look as rough as possible. Bake the cakes in a moderate oven from 20 minutes to half an hour; when they are done, allow them to get cool, and store them away in a tin canister, in a dry place.
Sugar Walnuts Recipe 1909.
Ingredients.—-Take one pound of shelled walnuts, one pound of icing sugar, the whites of two eggs, and a little vanilla flavouring.
Method.—Put the whites into a basin, add as much of the icing sugar as will make a nice soft paste. Add a little of the flavouring and work it in well. Take small pieces about the size of a six- penny piece, and roll into little balls, and press on each two halves of walnut, so that the sugar is in the middle.
Mocha Cake Recipe from 1909.
Required.—Two eggs, two ounces of fine flour, one teaspoonful of baking-powder, three ounces of butter, seven ounces of icing sugar, strong coffee to taste.
Method.—Beat the yolks of the eggs with castor sugar, add flour by degrees in which baking-powder is mixed, beat whites of eggs to a stiff froth, and add to cake last. Butter two small tins of the same size—round ones are best—and divide the mixture equally between them, and bake in a quick oven for a quarter of an hour. When cold spread each cake with coffee icing, and lay together; then ice the outside evenly.
Icing.—Stir three ounces of butter to a cream with seven ounces of icing sugar, and when it is fit to spread, add a few drops of very strong coffee.
Milk Rolls Recipe from 1909.
Ingredients.—One pound of flour, two teaspoonfuls of baking-powder, quarter of a teaspoonful of salt, half a pint of milk.
Method.—Put in flour, baking-powder, and salt, mix well with the hand, make hole in centre, and pour in milk; mix again with hand,and make into rolls or shaped buns. Give each roll flour cuts across top to let them swell, and bake for about fifteen minutes.
Fudge Recipe from 1916.
One pound of Demerara sugar, a little more than a gill which is (a quarter of a pint of milk) one ounce of butter, two ounces of unsweetened chocolate, a teaspoonful of vanilla. Boil all together except the vanilla for fifteen minutes, then remove from the fire,Add vanilla, and beat until it begins to crystallise. Pour into a shallow buttered tin. When cool cut into small squares.
Vanilla Cakes without Eggs Recipe from 1916.
Take three ounces of butter and three ounces of castor sugar, beat to a cream, add half a gill of fresh milk and a few drops of vanilla; then take six ounces of flour and a teaspoonful of baking-powder, mix together, then put the mixture into small tins, and bake in a moderate oven for fifteen minutes.
A Nice Plum Cake Recipe from 1885.
Ingredients—-One pound of flour,quarter of a pound of butter, half a pound of sugar, half a pound of plumbs or currants, two ounces of candied lemon peel, half a pint of milk, one teaspoonful of carbonate of soda.
Method.—Put the flour into a basin with the sugar, currants, and sliced peal; beat the butter to a cream, and mix all these ingredients together with milk. Stir the carbonate of soda into two tablespoonfuls of milk; add it to
the dough, and beat well, until everything is thoroughly mixed. Put the dough into a buttered dish, and bake the cake from one and a half hours to two hours.
Honey Cake Recipe from 1873
Ingredients.— half breakfast-cupful of sugar, one breakfast-cupful of rich sour cream, two breakfast-cupfuls of flour, half a teaspoonful of carbonate of soda, honey to taste.
Method.—Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour the mixture nicely; stir it well, that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another five minutes; put it into a battered tin, bake it from half to one hour, and let it be eaten warm.
Ginger Biscuits Recipe from 1855
Ingredients.—- 1 pound of flour, half pound of fresh butter, half of powdered lump sugar, three quarters oz of ground ginger, two eggs.
Method.—-Rub butter into flour,add the sugar, ginger, eggs.Mix thoroughly, divide into small round biscuits, and bake for five minutes in a quick oven.
This Almond Cake Recipe is from the Mrs Beaton 1887 Household management book.She has some great recipes in it, and lots of household tips on how to run a home in Victorian Britain 1887. I will be concentrating on the recipes from this book in my next posts. I hope you all enjoy them.
Almond Cake Recipe 1865
Ingredients–half a pound of sweet almonds, 1 oz of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz of butter.
Method—–Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the later, and add to the almonds. Stir in the sugar, flour, and lemon -rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake mould, put in the mixture, and bake in a good oven from 1 to 2 hours.