Really old recipes.
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Battenberg Soup
Cook one calf’s foot, three pounds beef, three carrots, three onions, two cloves, a piece of celery, parsley and thyme in three and one-half quarts of water for four hours. Take out the meat, remove the bones, put the meat (cut up) back in the soup and set aside until next day.
Skim off the fat, strain the soup and add sufficient flour and butter to thicken it, the meat, one glass sherry, one cup hot cream, salt and pepper. -
To make a Skirret Pye:—Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel in slices. Lay butter on the top, and lid your pye. Let your caudle be white-wine, verjuice, some sack and sugar; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Scrape sugar on it.
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To make Carrot or Parsnip Puffs:—Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.
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To make Flummery Caudle:—Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast.
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COLONIAL SOFT GINGERBREAD
One cup brown sugar, 1 tablespoon butter, 1 egg, 3 cups flour, 2 teaspoons cinnamon, 1 ½ teaspoons ginger, 1 ½ teaspoons allspice, 1 1/3 cups buttermilk, 2 teaspoons soda, ¼ cup hot water, 1 cup molasses. Cream the butter and sugar together, then add the egg well beaten. Sift the flour with the spices, and add alternately with the buttermilk to which the soda dissolved in hot water has already been added. Bake in a flat paper-lined tin.
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Here in little old england we do like a good old fry up and bangers and mash,not that old maybe but it is a favourite in what we call a greasy spoon.
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Apple Sauce Cake
½ cup butter
a little salt
3 cups sifted flour
½ teaspoon cloves
½ cup nuts
1½ cups apple sauce
1½ cups sugar
½ teaspoon cinnamon
1 cup seeded raisins
2 scant teaspoons soda dissolved in a little water, boiling.
Bake in a slow oven. -
To preserve Mulberries whole:—Set some mulberries over the fire in a skillet, and draw from them a pint of juice, when 'tis strained. Then take three pounds of sugar, beaten very fine; wet the sugar with the pint of juice; boil up your sugar, and scum it, and put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm; then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrup till next day; then boil them gently again, and when the syrup is pretty thick, and will stand in a round drop when 'tis cold, they are enough; so put all together in a gallipot for use.
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Mince Tarts
One cupful of cooked beef tongue minced; two cupfuls of chopped apples, three tablespoonfuls of hard butter, one cupful of seeded raisins, one cupful of currants, one tablespoonful of shredded citron, one teaspoonful of cinnamon one teaspoonful of grated nutmeg, mace and cloves mixed, one teaspoonful of salt, half a cupful of molasses, two cupfuls of sugar, half a cupful of boiled cider, the juice of one lemon, the juice of two oranges.
Simmer all together ten minutes; line pattie pans with nice pastry and fill with the mince, place strips across the top and bake in a hot oven. -
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3 pints water.Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.
Put the fruit into syrup—place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put ¼ teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.
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To make Hart's-Horn Jelly:—Take a large gallipot, and fill it full of hart's-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the baker's oven with household bread; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin'd sugar, and the whites of eight eggs well beaten; let it have a boil, and run it thro' the jelly-bag again into your jelly-glasses; put a bit of lemon-peel in the bag.
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PASTIES
Short pastry, ½ lb. to ¾ lb. of raw meat, 1 onion, 1 potato, and parsley. Cooked or raw meat may be used, but it must be free from all fat, skin, and bone. Cut it up into small pieces, then add to it the chopped onion and potato, which should be cut into small pieces or slices. Mix well together, and season, then add the chopped parsley and moisten slightly with gravy or water. Make the pastry and roll out quite thinly, and cut into round or square pieces. Put a spoonful or two of the mixture on each piece, then fold over, and after damping the edges press together. Brush over with milk, and place on a baking-sheet. Bake in a moderate oven. If the meat is not cooked before being put into the pasties allow another 15 minutes to finish cooking. Serve hot.
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To make a French-Barley Pudding:—Take a quart of cream, and put to it six eggs well beaten, but three of the whites; then season it with sugar, nutmeg, a little salt, orange-flower-water, and a pound of melted butter; then put to it six handfuls of French-barley that has been boiled tender in milk: butter a dish, and put it in, and bake it. It must stand as long as a venison-pasty, and it will be good.
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Prune Souffle
One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.
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@roaring That's a lot of ingredients for a poor man's cake ;-;
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@EloSeyo Maybe a low budget mans cake?
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To make a Posset with Ale: King-William's Posset:—Take a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs, and the whites of four; when they are well beaten, put them to the cream and ale, sweeten it to your taste, and slice some nutmeg in it; set it over the fire, and keep it stirring all the while, and when 'tis thick, and before it boils, take it off, and pour it into the bason you serve it in to the table.
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From a Andalusian Cookbook (13th Century)
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Maple Waffles
Beat the yolks of 2 eggs, add a teaspoon of salt, ¼ cup of maple sugar, and 1 cup of sour milk, into which has been placed a pinch of soda. Sift into this 2 ½ cups of flour and stir until the batter is perfectly smooth, then add a tablespoon of melted butter. The well-beaten whites of the 2 eggs should now be stirred in, and last of all, 2 ½ teaspoons of baking powder; beat the whole thoroughly, filling the hot waffle irons about two-thirds full. If the batter should be too thick, use a little water for thinning. -
Colachi
Take two or three summer squash, the yellow crook necked ones are the best; one large onion, two green peppers and three or four ripe tomatoes (peeled). Chop fine in a bowl and season.
Put in a frying pan some good dripping, and when hot add the chopped vegetables and cook slowly one hour or more.