Tag Archives: after-noon

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.

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.

Tomato Pickle from 1909 Recipe Book.

Tomato Pickle

Slice two pounds of green tomatoes and two large onions, sprinkle over them a tablespoonful of salt and enough water to cover them, and let stand all night. In the morning drain and boil for twenty minutes in half a pint of vinegar and one quart of water; drain again, and add two pounds of brown sugar, one teaspoonful of ground allspice, cloves, cinnamon, ginger, mustard, and a little cayenne. Boil for fifteen minutes in one pint of vinegar.

Check out my Jams and Pickles Recipes.

Ginger Cake Recipe from 1909 Book

Ginger Cake Recipe

Ingredients,– A pound of flour, three ounces of butter, two ounces of sugar, a desert spoonful of ginger, a teacupful of treacle (black is best), two teaspoonfuls of carbonate of soda, and some milk,

Method.– Rub the butter into the flour, mix in sugar and ginger, mix the treacle thin with milk, stir in, dissolve the carbonate of soda in a little warm milk, stir all together well, and bake for about an hour and a half in a moderate oven.

German Chocolate Cake from 1909 Recipe Book

German Chocolate Cake

A quarter of a pound of butter, the same of almonds, sugar, chocolate, and four eggs. Beat the butter to cream, add the sugar, the yolks of the eggs, and the chocolate, which has been melted in the oven. Mix well together. Then put in the whites of the eggs, beaten stiff, and last, the almonds, pounded with the skin on. Spread on a buttered tin  about one eighth of an inch thick, and bake in rather a slow oven for half an hour. Spread jam on one half, cover with the other half; cut into small squares, and dust with sugar.

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.