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.
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.
Chestnut Stew Recipe from 1916 The Great War.
Mince finely the remains of cold pork, skin a pound of sausages, and mix the sausage-meat with the pork, add some breadcrumbs, and form into flat cakes. Boil forty chestnuts for five minutes, take off the skins. Fry the meat cakes brown in butter, then lift them out. Mix into the butter a dessert spoonful of flour, stir till brown, pour in slowly half a pound of stock, and add salt, pepper, cayenne, and a small bunch of herbs. Boil it up, then put in the chestnuts and meat cakes, cover and stew gently for three-quarter of an hour. Take out the herbs, pile the chestnuts in the centre of the dish, arrange the meat cakes around them, strain over gravy, and serve very hot.
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.
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.
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.
Brown Scones Recipe from 1916.
Rub three ounces of butter into one pound and a quarter of wholemeal flour. Add a teaspoonful of castor sugar, half a teaspoonful of salt, and two teaspoonfuls of baking-powder. Mix into a light dough with sour milk, roll out, cut into scone-shaped pieces, brush over with milk, and bake in a quick oven. Butter-milk is better than sour milk when it can be provided.