Tag Archives: egg

Chestnut Biscuits Recipe

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.chestnut biscuits


Soda Cake Recipe

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.

soda fruit-cake-574680_1920


Meat Patties Recipe

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.

meat pie


Curried Chicken Recipe

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.curried chicken


Blackberry Pie Recipe

Blackberry Pie Recipe from 1916.

One cupful of ripe blackberries, one cupful of sugar, one egg. Beat the egg and sugar together, stir in blackberries, and bake this between two pie-crusts,( pastry). Moisten the edge of the under crust before putting upper crust on, press tightly together, then the juice will not run out. When done, sprinkle with castor sugar. Serve hot or cold.Blackberry pie


Russian Pie Recipe

Russian Pie Recipe 1909.

Half a pound of cold minced meat, one hard boiled egg, add carrots if required, half an ounce of butter, two ounces of rice, a teaspoonful of curry-powder, and salt, three-quarters of a pound of short or flaky pastry. Boil the rice with the curry-powder, and when done mix it with meat. Put the meat and rice into a pie-dish lined with the pastry, add the butter, Oxo,and seasoning; cut the egg into slices,and place on top of the mixture; cover with pastry, brush over with egg or milk, bake in a quick oven.meat pie


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.


French Apple Tart from 1909 Cook Book

French Apple Tart.

Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.