Really old recipes.



  • To pickle Nasturtium-Buds:—Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.



  • ORANGE MARMALADE
    The best fruit to use is the small sour variety. This has more flavor and character than the large, sweet oranges.

    Slice two dozen sour oranges without peeling, remove the seeds; slice and seed two lemons or one grapefruit. All should be cut very thin. Measure the juice, add to it enough water to make three quarts of fluid, turn all into a stone crock or bowl, cover and leave all night in a cool place.
    In the morning bring to a boil in a preserving kettle, cook very slowly until the peel is tender, stir in a pound of sugar to each pint of juice and boil until the orange skin is clear. Take from the fire and when it is cool put into jelly glasses.



  • CHICKEN PIE

    Take 1 chicken, 2 pork sausages, 3 or 4 slices of bacon, 2 hard-boiled eggs, salt, pepper, a little mace, herbs, puff paste or short crust. Joint the chicken neatly and skin each joint. Stew these gently in about a cupful of water with salt, pepper, and a little ground mace till tender, then put in a piedish with bacon (cut up), the hard-boiled eggs (sliced), and the sausages divided into 6 or 8 balls like forcemeat. Pour gravy over, cover with puff or short crust and bake until the pastry is cooked. In the meantime soak quarter of a packet of Nelson’s gelatine in just enough water to cover, and make a good gravy by stewing for an hour the giblet and any bones you may have. When the pie is taken from the oven, add the gelatine to the gravy, stir till dissolved, pour through hole in the pie, and stand aside till quite cold.



  • A Tansy:—Boil a quart of cream or milk with a stick of cinamon, quarter'd nutmeg, and large mace; when half cold, mix it with twenty yolks of eggs, and ten whites; strain it, then put to it four grated biskets, half a pound of butter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt; then gather it to a body over the fire, and pour it into your dish, being well butter'd. When it is baked, turn it on a pye-plate; squeeze on it an orange, grate on sugar, and garnish it with slic'd orange and a little tansy. Made in a dish; cut as you please.



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  • Date Biscuits

    One pound of flour, 1 teaspoonful of cream of tartar, half teaspoonful carbonate soda, ½ lb. butter, ½ lb. sugar, 2 eggs, a little milk.
    Rub butter into the flour, into which other ingredients have been mixed; drop eggs in whole and put in ½ lb. dates, then mix thoroughly. Roll out ¼ in. thick, cut biscuit size. Bake in moderate oven till brown.



  • @roaring I have had bad experiences with dating biscuits. They're literally soaked after two pints.


  • Banned

    There are variants, but i like this most:

    Boterkoek (Dutch Butter Cake)

    250g Butter (1/3)
    250g Sugar (1/3)
    250g Flour (1/3)
    1 or 2 Egg yolk (some Dutch do with; some not. I prefer with ^^)
    Knead the dough

    In a flat form (~5cm). ~220C ~30 min. (since it´s light brown). Let it cool down and make little cookies. (Very good durability in a cookie jar!)



  • @Ice007 Better use Butter, Sugar and Flour as main ingredients.


  • Banned

    Ooops. 😗 ♫♪♬♫♪

    *done



  • This post is deleted!


  • @luetage Now that's funny..



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  • To make Whetstone Cakes:—Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a glass; lay them on flour'd paper, and bake them in a slow oven.



  • Codfish Pudding
    Three-quarters of a pound of codfish (pick it fine); six large potatoes. When the potatoes are done add the fish and mash together.
    Add a good sized piece of butter, two well beaten eggs and three teaspoons of milk. Bake about 20 minutes in a pudding dish.



  • Potato Balls
    Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread—in butter—cut into small cubes).

    Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

    To be eaten with stewed dried fruits cooked together—prunes, apricots, apples.



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  • Meat and Pastry Rolls

    Surely it is not beneath the dignity of any family to avoid useless expenditure, no matter how generous its income, is Uncle Sam’s gentle admonition in one of his farmers’ bulletins. The intelligent housekeeper should take as much pride in setting a good table at a low price as the manufacturer does in lessening the cost of production in his factory. A helpful recipe which has been tested in the U. S. national kitchen makes a dish as dainty as it is delicious.

    Meat and Pastry Rolls
    Small quantities of cold ham, chicken or other meat may be utilized for these. The meat should be chopped fine, well seasoned, mixed with enough savory fat or butter to make it “shape,” and formed into rolls about the size of a finger. A short dough (made, say of a pint of flour, 2 tablespoons of lard, 1 teaspoon of making powder, salt and milk enough to mix) should be rolled thin, cut into strips and folded about the meat rolls, care being taken to keep the shape regular. The rolls should be baked in a quick oven until they are a delicate brown color and served hot.



  • Broiled Mutton Chops
    Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a well-hung, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay the chops. While broiling, frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously.


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