Really old recipes.
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.
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.
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.
@roaring That's a lot of ingredients for a poor man's cake ;-;
@EloSeyo Maybe a low budget mans cake?
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.
From a Andalusian Cookbook (13th Century)
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.
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.
1 lb. loaf sugar, 1 cupful water, 1 tablespoonful vinegar, 1 tablespoonful lemon essence, ¼ oz. tartaric acid. Put the sugar, water and vinegar in a saucepan and boil till it snaps like glass, add a few drops of lemon essence and the tartaric acid; mix well, turn out and cut into small bullets and flatten with thumb and finger.
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.
Take 1 lb. each of fresh beef and pork; chop the meat very fine, and mix well together. Season with one teaspoonful of pepper, a tablespoonful of salt, a small onion minced very fine, a leaf or two of minced thyme, and if liked a grate of nutmeg: then add 4 raw egg yolks and half a pint of sifted breadcrumbs. Form the mixture into a round loaf, place it into a well-buttered pan; baste the meat very frequently while cooking, and when it is a rich brown color serve with red current jelly. Half the quantity indicated would make a mould large enough for four moderate eaters.
Raisin Hot Cakes
Serve these with maple sirup some Sunday night for supper or as a dessert after a light dinner.
Two cups sour milk, ½ teaspoon salt, 1 ¼ teaspoons soda, 2 ¼ cups white flour, ¼ cup corn meal, 1 egg, ½ cup seeded and chopped raisins.
Mix and sift flour, salt and soda. Beat egg well and add sour milk. Add raisins to the first mixture and stir in milk and egg. Beat till thoroughly mixed and then do not stir. Drop by spoonfuls on a hot, well greased griddle.
To make a Chestnut Pudding:—Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar; put it in a dish with puff-paste; stick in some lumps of marrow or fresh butter, and bake it.
To make a Cabbage Pudding:—Take two pounds of the lean part of a leg of veal; take of beef-suet the like quantity; chop them together, then beat them together in a stone mortar, adding to it half a little cabbage, scalded, and beat that with your meat; then season it with mace and nutmeg, a little pepper and salt, some green gooseberries, grapes, or barberries in the time of year. In the winter put in a little verjuice; then mix all well together, with the yolks of four or five eggs well beaten; then wrap it up in green cabbage leaves; tye a cloth over it, boil it an hour: melt butter for sauce.
2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
¾ cup water
1 teaspoon vanilla
1 tablespoon white vinegar
Mix well and allow it to boil slowly. Skim but do not stir. Boil until a little hardens in water. Then add the vanilla and vinegar.
Now pour into buttered tins and when the edges harden, draw lightly to the center. When cool pull until light. When doing so flour the hands lightly.
Catch ‘Em Quick Bread
Two cups of sifted flour,
two or three tablespoons of sugar,
one beaten egg,
pinch of salt,
one heaping teaspoon of baking powder,
one cup of sweet milk.
Stir up and bake in sheet tin about 20 minutes.
Vegetable Medley, Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.
To make a New-market Cheese to cut at two Years old:—Any morning in September, take twenty quarts of new milk warm from the cow, and colour it with marigolds: when this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which must be kept stirring over the fire till 'tis scalding hot, then stir it well into the milk and runnet, as you do other cheese; when 'tis come, lay cheese-cloths over it, and settle it with your hands; the more hands the better; as the whey rises, take it away, and when 'tis clean gone, put the curd into your fat, breaking it as little as you can; then put it in the press, and press it gently an hour; take it out again, and cut it in thin slices, and lay them singly on a cloth, and wipe them dry; then put it in a tub, and break it with your hands as small as you can, and mix with it a good handful of salt, and a quart of cold cream; put it in the fat, and lay a pound weight on it till next day; then press and order it as others.