Tag Archives: Edwardian recipe

Fig Cake Recipe

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.

fig cake


Sugar Walnuts Recipe

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.

walnuts


Buttercup Cake Recipe

cupcakesBUTTERCUP 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.


Cornish Pasties Recipe

cornish pastiesCornish Pasties Recipe 1909 Edwardian.

Procure some nice lean beef, and mince it as finely as possible, add to this some finely chopped onions, and season with pepper and salt. Place the whole lot of ingredients on a dish and well moisten with good, rich stock. Have same good pastry, and line some greased patty-pans with a thin layer. Fill the patty-pan with meat, and cover with a layer of pastry. Brush the top over with egg, and bake in a quick oven.

Steamed Ginger Pudding Recipe

Ginger puddingSteamed Ginger Pudding Recipe 1909 Edwardian

Ingredients

Six ounces of flour, three ounces of  suet, three ounces of preserved ginger, three ounces of moist sugar, two eggs, a tablespoonful of milk.

Method.–  Mix all these ingredients well together, put into a buttered mould, and steam for two hours and a half. Serve with jam sauce if desired. This is made by putting half a pint of boiling water into a saucepan and adding half an once of arrowroot which has been mixed into paste. Add a teaspoonful of sugar. Boil this for five minutes, add jam of any kind preferred, and then strain through sieve.


Strawberry Shortcake with Cream Recipe

Strawberry ShortcakeStrawberry 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.


Raisin Loaf Recipe

Rasin LoafEdwardian Loaf Recipe 1909.

Take half a pound of white sugar and half a pound of butter, beat these with the hand well together to a cream; add four eggs, one at a time, and well beat each one with the butter and sugar. Lightly mix in one pound of flour, previously mixed with one teaspoonful of baking-powder, then lightly mix with the whole half a pound of raisins. Bake at once thoroughly in a quick oven. This makes two most nourishing loaves.