Coconut Layer Cake Recipe from Edwardian 1909.
Ingredients.—-A quarter of a pound of butter, half a pound of castor sugar, half a pint of milk, half pound of flour, two large teaspoonfuls of baking-powder, little salt, the whites of five eggs, one teaspoonful of vanilla flavouring.
Method.—Beat the butter to a cream, add the sugar gradually, beat in one by one the rest of the ingredients, then beat quickly for five minutes; add the stiffly-whipped whites and beat again. Bake in four layer tins. When cooked and quite cold put filling between each cake layer, then put together.
For the filling, put a pinch of salt to the whites of two eggs and whip to a stiff froth, add half a teaspoonful of vanilla, then gradually beat in sufficient icing sugar to make it thick enough to spread nicely. Spread thickly on each layer, then cover thickly with grated coconut. Brush over the top of the cake with white of egg, sprinkle grated coconut on it. then cover with castor sugar.
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.
Bread Pancakes Recipe from 1916.
Soak three ounces of breadcrumbs in hot water till quite soft, then press out the water, add one ounce of flour, one ounce of butter, melted, a teaspoonful of baking-powder, and a little salt. Beat up two eggs with half a pint of milk, and mix lightly with the other ingredients. Fry the batter as you would with ordinary pancakes, and serve with sugar and lemon-juice.
Chocolate Roll Recipe 1916.
Half a cupful of flour, half a cupful of granulated sugar, two eggs, a little baking-powder, and a small bar of plain chocolate. Whisk eggs well, and gradually add sugar and flour whilst still beating them. Grate the chocolate, and mix to a paste with a little water, then add it to the mixture. Pour into a shallow, buttered tin, and bake for fifteen to twenty minutes. Turn it quickly onto a board dusted with castor sugar, and spread the filling on immediately, and roll up while still warm. The filling can be made of cream and icing-sugar whipped till stiff, or of butter and icing sugar beaten together to a cream.
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.
Rock Biscuits Recipe from 1860.
Ingredients.–6 eggs, one pound of sifted sugar, half a pound of flour, a few currants.
Method.—Break the eggs into a basin, beat them well until very light, add the pounded sugar, and when this is well mixed with the eggs, dredge in the flour gradually, and add currants. Mix together well,and put the dough onto the fork,and then place dough onto the tins, making it look as rough as possible. Bake the cakes in a moderate oven from 20 minutes to half an hour; when they are done, allow them to get cool, and store them away in a tin canister, in a dry place.
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.
Mocha Cake Recipe from 1909.
Required.—Two eggs, two ounces of fine flour, one teaspoonful of baking-powder, three ounces of butter, seven ounces of icing sugar, strong coffee to taste.
Method.—Beat the yolks of the eggs with castor sugar, add flour by degrees in which baking-powder is mixed, beat whites of eggs to a stiff froth, and add to cake last. Butter two small tins of the same size—round ones are best—and divide the mixture equally between them, and bake in a quick oven for a quarter of an hour. When cold spread each cake with coffee icing, and lay together; then ice the outside evenly.
Icing.—Stir three ounces of butter to a cream with seven ounces of icing sugar, and when it is fit to spread, add a few drops of very strong coffee.
Ginger Biscuits Recipe from 1855
Ingredients.—- 1 pound of flour, half pound of fresh butter, half of powdered lump sugar, three quarters oz of ground ginger, two eggs.
Method.—-Rub butter into flour,add the sugar, ginger, eggs.Mix thoroughly, divide into small round biscuits, and bake for five minutes in a quick oven.
This Almond Cake Recipe is from the Mrs Beaton 1887 Household management book.She has some great recipes in it, and lots of household tips on how to run a home in Victorian Britain 1887. I will be concentrating on the recipes from this book in my next posts. I hope you all enjoy them.
Almond Cake Recipe 1865
Ingredients–half a pound of sweet almonds, 1 oz of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz of butter.
Method—–Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the later, and add to the almonds. Stir in the sugar, flour, and lemon -rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake mould, put in the mixture, and bake in a good oven from 1 to 2 hours.