of flour, 1/2 oz. If made into 2 loaves, they will require from 1–1/2 to 2 hours baking. of butter, 1–1/2 oz. INGREDIENTS – 1 lb. of flour, 1/2 teaspoonful of tartaric acid, 1/2 teaspoonful of salt, 1/2 teaspoonful of carbonate of soda, 1–1/2 breakfast-cupful of milk, 1 oz. Roll a tablespoonful of the paste at a time in your hands in the form of a pyramid; place the pyramids on paper, put the paper on tins, and bake the biscuits in rather a cool oven until they are just coloured a light brown. of candied orange-peel, 1 oz. per lb. Seasonable at any time. Strew plenty of flour on the top; throw a thick clean cloth over, and set it where the air is warm; but do not place it upon the kitchen fender, for it will become too much heated there. Boil all together from 20 minutes to ½ hour, pour it into pots, and, when cold, cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg. Oh my, I'm feeling a bit hungry after reading this recipes page. Mrs Beeton’s Tea Party; About me When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. INGREDIENTS – The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. of currants, 2 lbs. Time.—From 15 to 20 minutes, in a slow oven. If carried any distance, it should be stored away in air-tight vessels. of flour, 1/2 lb. Time.—3/4 to 1 hour. The yeast is now ready for use; it will keep good for a few weeks, and 1 bottle will be found sufficient for 18 lbs. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar. Time.—1–3/4 to 2–1/4 hours. Pre-heat oven to 240*C / 220*C Fan / 465*F / gas mark 9. The recipe for sponge cake is on a separate page. Have a Great Day! Time.—Nearly 1–1/2 hour. 1758. The farmer is at the utmost pains to keep away these intruders. Just before it is done, brush the top over with the yolk of an egg beaten up with a little milk, and put it back in the oven to finish baking. This cake would be equally nice made with currants, and omitting the caraway seeds. of caraway seeds, 1 egg. When they are quite hot, divide them lengthwise into three; put some thin flakes of good butter between the slices, press the rolls together, and put them in the oven for a minute or two, but not longer, or the butter would oil; take them out of the oven, spread the butter equally over, divide the rolls in half, and put them on to a very hot clean dish, and send them instantly to table. of lard, 1 lb. of caraway seeds, 1/2 lb. Sprinkle it with currants, or chopped peel, or arrange raisins or sultanas in some simple design on the bottom and sides of the bowl. It is mixed with only sufficient water, with a little salt in it, to make it into dough: a very small quantity of leaven, or fermenting mixture is added. Mode.—Blanch, skin, and dry the almonds, and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. of flour. Line a flat tin, with raised edges, with a sheet of buttered paper; pour in the cake, and put it into the oven. of the finest flour, 3 lbs. Let it rise near the fire, and, when well risen, form it into cakes; place them on tins, let them rise again for a few minutes before putting them into the oven, and bake from 1/4 to 1/2 hour in a moderate oven. of butter, 1/2 lb. This recipe sounds delicious. It contains an enormous amount of information to help people live, in Isabella Beeton's own words, 'economically, tastefully and well'. Her style, imparting information as … Put the flour into a basin, stir to it the milk and butter, the yeast, and eggs, which should be well beaten, and form the whole into a smooth dough. 1748. of butter, the whites of 6 eggs; flavouring to taste, of essence of almonds, or vanilla, or lemon. Mode.—Put the flour into a basin, mix the sugar well with it, make a hole in the centre, and stir in the yeast and milk (which should be lukewarm), with enough of the flour to make it the thickness of cream. These are very nice with a few currants and a little sugar added to the other ingredients: they should be put in after the butter is rubbed in. Butter a tin, put in the cake, and bake it from 11/2 to 2 hours. Two long narrow wooden tables on trestles are then placed down the room; and now a curious sight may be seen. Mode.—Work the butter to a cream; dredge in the flour, add the sugar and currants, and mix the ingredients well together. Seasonable at any time. POLISH AND POMERANIAN WHEAT are accounted by authorities most excellent. It took Isabella four years to compile her masterwork, publishing Mrs Beeton's Book of Household Management in 1861. Mode.—Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Average cost, from 1s. of powdered ginger, 1/2 lb. https://www.thebookseller.com/feature/rich-fruit-cake-mrs-beeton-339099 https://en.wikipedia.org/wiki/Mrs_Beeton's_Book_of_Household_Management I LOVE bread pudding. 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. However, an authentic pudding is something that is boiled or steamed. Ben Reed (author) from Redcar on January 21, 2013: @anonymous: Thank you - very much appreciated. 1743. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible. Let the mixture stand covered till about lukewarm; then put in not quite 1/2 pint of yeast; keep it warm, and let it work 3 or 4 hours; then put it into small 1/2-pint bottles (ginger-beer bottles are the best for the purpose), cork them well, and tie them down. Put it into a buttered mould strewn with a little fine sifted sugar, and bake the cake in a quick oven for 1–1/2 hour. Bake it from 1–1/2 to 2 hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. INGREDIENTS – 2 lbs. When required for use, boil 3 lbs. Mode,—In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. The recipe for trifle is #1489 (p.750). of good dripping, 1 teacupful of moist sugar, 3 eggs, 1 breakfast-cupful of milk, 1 oz. 1730. of leaf, or the inside fat of a pig; 1–1/2 lb. You can find the recipe … of mace, half 1/4 oz. Mode.—Rub the butter into the flour, add the currants and sugar, and mix these ingredients well together. Sufficient to make from 3 to 4 dozen biscuits. of ground rice, 1/2 lb. of sifted sugar, 1/2 lb. To make a trifle 1489. of coriander seeds, 1/2 oz. When the batter has nicely risen, work the whole to a nice smooth dough, adding the water as required; knead it well, and mould the dough into loaves; let them rise for nearly 1/2 hour, then put them into a well-heated oven. of salt; pour this in, and mix the whole to a nice light dough. Then beat the yolks of the eggs, and add them, with the lemon-juice, to the whites, &c.; dredge in the flour gradually; keep beating the mixture well; put it into a buttered mould, and bake the cake about an hour, or rather longer. 1749. of bitter ones, 3/4 lb. Sounds like a delicious pudding recipe. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs, whisked to a froth. If it be put on the cakes as soon as they are withdrawn from the oven, it will become firm and hard by the time the cakes are cold. Pure carbonate of soda is employed for making effervescing draughts, with lemon-juice, citric acid, or tartaric acid. Break the bread into small pieces, cover them with cold water, and then soak for 30 minutes. 1716. Thanks for sharing these recipes with us. Mode.—Peel and boil the potatoes; beat them to a cream while warm; then add 1 pint of cold water, strain through a colander, and add to it 1/2 pint of good yeast, which should have been put in water over-night, to take off its bitterness. of butter, 6 eggs, 3/4 lb. These are made in the same manner as muffins; only, in making the mixture, let it be more like batter than dough. These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun. of sugar, 1/2 lb. It grows in sandy soils that will not do for the cultivation of many other kinds of grain, and forms the chief sustenance in the arid districts of Arabia, Syria, Nubia, and parts of India. 1735. 1734. I love bread pudding but my husband doesn't, so I don't get to eat it very often! How NOT to make Butterscotch! of moist sugar, 6 oz. of salt. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape. Sufficient to make 3 dozen biscuits. Mode.—Boil the hops in the water for 20 minutes; let it stand for about 5 minutes, then add it to 1 lb. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the soda, and with this liquid make the whole into a paste. The original recipe. of moist sugar, 3 eggs, 3/4 pint of cold milk. INGREDIENTS – To every 2 lbs. Wheat, as well as all kinds of corn, is also very liable to be injured by being stacked before it is quite dry; in which case it will heat, and become musty in the ricks. In 3/4 hour look at it, and should it have swollen very much, and begin to crack, it will be light enough to bake. Mode.—Mix the two flours well together, with the salt; make a hole in the centre, and stir the yeast up well with 1/2 pint of the warm water; put this into the middle of the flour, and mix enough of it with the yeast to make a thin batter; throw a little flour over the surface of this batter, cover the whole with a thick cloth, and set it to rise in a warm place. Grate the lemon-rind, mix the carbonate of soda with the flour, and stir these lightly to the other ingredients; then add the lemon-juice, and, when the whole is thoroughly mixed, pour it into a buttered mould, and bake in rather a quick oven for rather more than 1 hour. 1742. The term pudding means something eaten after the main course or to describe a dessert. of flour, 1/4 lb. Beef dripping is better than any other for cakes, &c., as mutton dripping frequently has a very unpleasant flavour, which would be imparted to the preparation. 6d. 1755. Stir in the sugar, suet, raisins, nutmeg, and mix well. 1717. 1759. When boiled in this manner, it may be mixed with the flour without straining the liquid from it. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, 1/2 lb. of ground allspice, 1 teaspoonful of carbonate of soda, 1/4 pint of warm milk, 3 eggs. of good dripping, 6 oz. Average cost, 1s. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. It should be kept in well-covered tins, and in a dry place. Of course, as soon as the first baker has handed the first lump to his neighbour, another is given to him, and so on till the whole quantity of dough is successively kneaded by them all. ; with St. Vincent ditto, 2s. Time.—1–1/2 to 2 hours. Stir the ammonia into 2 tablespoonfuls of milk and add it to the dough, and beat the whole well, until everything is thoroughly mixed. These sound like some of the recipes G-ma used to make when I was a youngster. 1774. PANNICLED MILLET.—This is the smallest-seeded of the corn-plants, being a true grass; but the number of the seeds in each ear makes up for their size. Time.—20 minutes to boil the hops and water. Average cost, 1s. of allspice, 1/2 lb. Average cost, 1s. of bruised malt, 1/2 pint of yeast. Mode.—Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. INGREDIENTS – To every lb. Must try... Ben Reed (author) from Redcar on July 27, 2013: Baked bread pudding is one of my favourite hot pudding dishes, and is delicious cold, too. MAIZE.—Next to wheat and rice, maize is the grain most used in the nourishment of man. THE RED VARIETIES OF WHEAT are generally hardier and more easily grown than the white sorts, and, although of less value to the miller, they are fully more profitable to the grower, in consequence of the better crops which they produce. 1741. of flour, 1/2 lb. 1727. of currants, 1/4 lb. Image credit: Catherine Price. of butter, 2–3/4 lbs. Bread and butter puddings seem timeless. Time.—2–1/4 to 2–3/4 hours.
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