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.
Strawberry Shortcake Recipe from 1909 Edwardian
Make a short cake from the following recipe: A quarter of a cupful of butter, one cupful of sugar, half a cupful of milk, one cupful and two-thirds of flour, two teaspoonfuls and a half of baking-powder, whites of two eggs, half a teaspoonful of any flavouring. Bake this cake in a ring. Fill the centre with strawberries, piled high, and decorate with whipped cream. If you want the dish a little more fanciful, the cake may be iced with either pink or white icing.
Coffee and fruit recipe.
Mix half a pint of strong coffee with one pint of custard, sweeten with five ounces of sugar, let it get cold, then freeze in the usual way. Make a wall of ice-cream in a glass dish, fill up the middle with mixed fruit and put whipped cream on top.
Ham Castle Recipe From 1916.
Put the remains of some cold ham through a mincing machine, make some toast, and cut into rounds. Mix with the minced ham a little butter, pepper and salt, and some cream. Spread the rounds of toast with the creamed ham, building up to a point. Sprinkle the pyramids thickly with grated cheese, and bake in the oven till brown.