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.
Curried Pork With Rice Recipe from Edwardian 1909.
Remove the skin and trim off the fat from two pounds and a half of pork; cut into stripes and fry in a tablespoonful of butter until it begins to brown; then add two chopped onions, a tablespoonful of curry powder, and salt and pepper to taste. Pour in two cupfuls of cold water and bring to the boiling-point, then simmer for an hour. Remove the meat to a hot serving-dish, thicken the gravy with a teaspoonful of flour rubbed to a cream with the same quantity of butter. Surround the meat with a boarder of well-boiled rice, and pour the curry sauce over the meat only.
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.
Fig Cake Recipe from Edwardian 1909.
Cream a cupful of butter and two cupfuls of brown sugar. Mix thoroughly, and add four beaten eggs,a teaspoonful of ground cloves,a cupful of water, and three cupfuls of flour sifted with teaspoonfuls of baking powder. Cut half a pound of figs and two cupfuls of raisins in small pieces, dredge them with a quarter of a cupful of flour, and add to mixture. Pour into a well buttered tin, and bake in a moderate oven for two hours.
BUTTERCUP CAKE RECIPE 1909 EDWARDIAN
Ingredients.–Eight ounces of flour, one tablespoonful of cornflour, one teaspoonful of baking-powder, one egg, three tablespoonfuls of milk, one orange, three ounces of butter, six ounces of sugar.
Method-Mix flour, cornflour, baking-powder, and castor sugar together, then add the chopped rind of one orange, and rest of same, after removing the pips. Beat well together, then add a well-beaten egg, and lastly the milk. Bake in small patty-tins or shallow dish for about an hour. The oven should be fairly hot, and the tins well-buttered. The cakes can be iced over by heating the white of an egg with plenty of icing sugar and a little orange-juice.
Star Cake Recipe from 1909 Edwardian.
Ingredients, — One cupful of sifted flour, two eggs, table- spoonfuls of chopped citron, one cupful of sugar, one tablespoonful of chopped orange-peel.
Method.–Beat the sugar and eggs together till thick, add fruit and flour, moisten with a little milk, cut into stars, and bake in a moderate oven on greased tins.
Raised Muffin Edwardian Recipe 1909.
Scald a pint of milk, and when lukewarm add one compressed yeast cake dissolved, half a teaspoonful of salt, and two cupfuls and a half of flour. Beat thoroughly, and stand aside until very light – about two hours. Then add the yolks of two eggs well beaten, and fold in the well beaten whites. Stand aside for thirty minutes, and bake in greased muffin-rings.