Favourite Vegetable Soup Recipe Sought 302Many thanks to all who helped bring about a flurry of responses to my initial question! I have been preoccupied with some minor medical procedures and had not checked back here...
Welcome, Smerna.
I'm sending you two recipes from the original Mrs. Beeton's "Book of Household Management" from the 1880's, so don't know if one will please your cousin. Mrs. B's "Christmas Cake" doesn't appeal to me so I've also sent her "Holiday Cake", which sounds more Christmbutty.
Dora
Autumn foodThis will show you how really fiercely courageous I am. I am about to post a recipe when there is an italian on board. What nerve...
CHRISTMAS CAKE.
1754. INGREDIENTS.÷5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2 eggs, 1-2 oz. of powdered ginger, 1-2 lb. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar.
Mode.÷Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin; add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly mixed, stir in the butter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes. Dissolve the soda in the vinegar, add it to the dough, and be particular that these latter ingredients are well incorporated with the others; put the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from 1ö3-4 to 2ö1-4 hours.
GOOD HOLIDAY CAKE.
Slow Cooker RecipesFrink) I've been thinking of buying one... anyone have sugestions or ones to avoid? Thats more or less what I use as the "base...
1763. INGREDIENTS.÷1ö1-2d. worth of Borwickâs German baking-powder, 2 lbs. of flour, 6 oz. of butter, 1-4 lb. of lard, 1 lb. of currants, 1-2 lb. of stoned and cut raisins, 1-4 lb. of mixed candied peel, 1-2 lb. of moist sugar, 3 eggs, 3-4 pint of cold milk.
Mrs Beaton 300CHRISTMAS CAKE. 1754. INGREDIENTS.÷5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2...
Mode.÷Mix the baking-powder with the flour; then rub in the butter and lard; have ready the currants, washed, picked, and dried the raisins stoned and cut into small pieces (not chopped), and the peel cut into neat slices. Add these with the sugar to the flour, &c., and mix all the dry ingredients well together. Whisk the eggs, stir to them the milk, and with this liquid moisten the cake; beat it up well, that all may be very thoroughly mixed; line a cake-tin with buttered paper, put in the cake, and bake it from 2ö1-4 to 2ö3-4 hours in a good oven. To ascertain when it is done, plunge a clean knife into the middle of it, and if, on withdrawing it, the knife looks clean, and not sticky, the cake is done. To prevent its burning at the top, a piece of clean paper may be put over whilst the cake is soaking, or being thoroughly cooked in the middle. A steamer, such as is used for steaming potatoes, makes a very good cake-tin, if it be lined at the bottom and sides with buttered paper.
