Chestnut Biscuits Recipe from Edwardian 1909.
Half a pound of chestnuts, quarter of a pound of sugar, two ounces of grated chocolate, essence of vanilla, and a little water.
Boil the chestnuts till they are tender; rub them through a sieve, and add the sugar. Melt the chocolate in a little water over the fire till smooth, and add to the chestnut pulp. Lightly mix in the white of an egg very stiffly whipped. Drop on wafer paper in lumps, and place in the oven till crisp.
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.
Lemon Pudding Recipe 1352.
Ingredients.—-The rind and juice of two large lemons, half a pound of sugar, quarter of a pint of cream, the yolks of eight eggs, two ounces of almonds, half a pound of butter,melted.
Method.—-Mix the sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed. Blanch and pound the almonds, and put these with the grated rind and strained juice of lemons to the ingredients. Stir all together; line a dish with puff-pastry, put in the mixture, and bake for one hour. Add fruit on top to decorate.
Soda Cake Recipe from Edwardian 1909.
Mix thoroughly one pound of flour, half a pound each of currants, sultanas, and brown sugar, six ounces of mixed peel cut into small pieces, quarter of an ounce of mixed spice, and a teaspoonful of carbonate of soda. Beat up three eggs, and stir them into the mixture. Warm half a pound of butter in a cup of milk and add a pinch of salt. Pour this on the other ingredients, and beat thoroughly for quarter of an hour. Butter a cake-ti, and bake in a quick oven. Try it with a knife; if the knife does not come out clean, and the outside of the cake is done, cover it with greased paper, and put it at the bottom of the oven to finish cooking.
Chestnut Stew Recipe from 1916 The Great War.
Mince finely the remains of cold pork, skin a pound of sausages, and mix the sausage-meat with the pork, add some breadcrumbs, and form into flat cakes. Boil forty chestnuts for five minutes, take off the skins. Fry the meat cakes brown in butter, then lift them out. Mix into the butter a dessert spoonful of flour, stir till brown, pour in slowly half a pound of stock, and add salt, pepper, cayenne, and a small bunch of herbs. Boil it up, then put in the chestnuts and meat cakes, cover and stew gently for three-quarter of an hour. Take out the herbs, pile the chestnuts in the centre of the dish, arrange the meat cakes around them, strain over gravy, and serve very hot.
Fruit Custard Pudding From Edwardian 1909.
After baking a custard in a pie-dish, put it away till cold, then turn out into a glass dish and spread raspberry jam over it (be sure to use raspberry jam, as it adds to the quality of the pudding), then slice some nice bananas to cover, and repeat, alternately spreading jam and bananas till there is sufficient quantity. The pudding is completed by pouring cream that has been whipped till very thick. Pour the cream over all of the pudding.
Meat Patties Recipe from Edwardian 1909.
Little meat pies, which can be made from the remains of white meat, poultry, or rabbit, are always a popular feature of the children’s party menu. Mince the required quantity of meat with one fourth as much ham or bacon, half as much breadcrumbs as meat, some chopped parsley, thyme, grated lemon-rind, pepper, salt, and nutmeg to taste. Mix into a nice consistency with a little gravy, and one or two beaten eggs. Line greased patty-tins with light, but not over rich, pastry, fill with the mince, put on lids, cut round and notch the edges, make a hole in top of each, brush over with beaten egg or milk, and bake about half an hour in a nice heat.
Banana Cakes Recipe from Edwardian 1909.
Ingredients.—One fair sized banana, four tablespoonfuls of flour, one teaspoonful of paisley flour, one tablespoonful of sugar, two ounces of butter, and a few currants.
Method.–Mix flour, flour, sugar, and currants together, and then work in the butter. Now beat the banana to a paste and add to the other ingredients. The moisture in the banana will be quite sufficient to make the flour stiff. Mix the ingredients well, and then cut into convenient sizes for small cakes. Bake from fifteen to twenty minutes, they are naturally very nutritious.
Curried Chicken Recipe from Edwardian 1909.
Beat up an egg, add half a teaspoonful of dry mustard, a quarter of a teaspoonful of salt, and half a teaspoonful of curry powder. Mix well. Divide a cold cooked chicken into neat joints, rub over with a little flour, brush over each piece with the egg mixture, and cover with fine breadcrumbs. Place in a baking-tin with three heaped tablespoonfuls of butter. Bake in a hot oven for fifteen minutes. Garnish with fried parsley, and serve hot.
Economical Christmas Pudding Recipe from 1916.
Four ounces of chopped suet, flour, currants, and breadcrumbs; two tablespoonfuls of treacle, one teaspoonful of mixed spice. Mix together, moisten with half a pint of milk. Put into a greased basin, boil for eight hours.