tag:blogger.com,1999:blog-77712267447187410672024-03-21T23:16:06.801+00:00Vintage CookbooksAnonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7771226744718741067.post-68118212315026893682014-04-17T00:00:00.000+01:002014-04-17T00:00:02.520+01:00Moira's Remedies
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I've been really under the weather over the last week and have spent most of my time curled up under a big cotton duvet at home.</div>
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While I've been recuperating, I have been flicking through the cookbooks looking for ideas as to what to cook and share with you next. It turns out Moira was quite the medic and has a whole section of her book dedicated to treating common ailments. I would not suggest taking any of her advice or following any of her instructions (judging from her remedies, she was <i>far</i> from being any sort of medic), but I did think it could be fun to share with you...<br />
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5548_zps9959887a.jpg.html" target="_blank"><img alt=" photo IMG_5548_zps9959887a.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5548_zps9959887a.jpg" height="426" width="640" /></a></div>
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<i>Cure for Toothache</i></div>
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<i>"Mix in bottle equal parts of camphor and chloroform"</i></div>
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<i>For Headache</i></div>
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<i>"Sponge the head all over night and morning with water as hot as you can bear it and rub dry with a coarse towel"</i></div>
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<i>For Falls</i></div>
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<i>"Rub the part affected with a piece of fresh butter and it will prevent a bruise or any discoloring of the skin"</i></div>
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<i>For Stings of Bees or Wasps</i></div>
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<i>"Chalk wetted with hawthorn is a remedy for the sting of a bee, also table salt kept moist with wakes. A raw onion is an excellent remedy for the sting of a wasp, also poppy leaves"</i></div>
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5553_zpsc71cadb6.jpg.html" target="_blank"><img alt=" photo IMG_5553_zpsc71cadb6.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5553_zpsc71cadb6.jpg" height="426" width="640" /></a></div>
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<u>Do NOT practice any of the above at home, These are NOT to be taken literally!</u></div>
Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-69310662950016959422014-04-15T20:17:00.000+01:002014-04-15T20:25:21.514+01:00Vanille Sugar <div style="text-align: center;">
<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/44d9551e-967b-48b7-bb6f-1e4dad9ae592_zps93fddf78.jpg.html" target="_blank"><img alt=" photo 44d9551e-967b-48b7-bb6f-1e4dad9ae592_zps93fddf78.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/44d9551e-967b-48b7-bb6f-1e4dad9ae592_zps93fddf78.jpg" height="640" width="426" /></a> </div>
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<i>"Vanille Sugar is made by filling a small earthern jar with the finest sifted sugar and sticking into it 3 or 4 pods of vanilla. Close it up tight and when you want to have the Vanilla flavouring for anything use this sugar, and then fill it up with more plain sugar. Also a small bit of the vanilla pod may be cut off and pounded along with the sugar, this is very good for flavouring cream. The bits of the pod which are not pounded fine may be put back in the crock"</i></div>
<i><br /></i> A simple but very useful ingredient to have in the kitchen. If you don't know how to make vanilla sugar, then let the vintage cookbooks let you into this secret. I once met a chef who believed that only true bakers would have a stock of this delicious and versatile sugar stashed away in their baking cupboards.<br />
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There is no end to the use of vanilla sugar - from sprinkling over freshly baked biscuits, to adding a spoonful into a rich black coffee or, as Moira suggests, adding a delicate flavor to a whipped cream. It is one of my favorite sugars to use in cakes and is a staple when making up household favorite coconut bread (a modern pantry recipe that I will have to share with you soon).<br />
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/f9ef1c4f-0117-4c6c-8bea-a2fbd86423f6_zps74a5052a.jpg.html" target="_blank"><img alt=" photo f9ef1c4f-0117-4c6c-8bea-a2fbd86423f6_zps74a5052a.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/f9ef1c4f-0117-4c6c-8bea-a2fbd86423f6_zps74a5052a.jpg" height="426" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-47965288735825602982014-04-04T09:00:00.000+01:002014-04-07T20:08:27.652+01:00Buttered Eggs with Anchovy SauceOne of my favorite things in the world is to wake up to sunshine. It just preempts the start of a fantastic day. Spring mornings - when the sun bursts in through the window, the birds are chirping away and the outside world is just starting to bloom - are a real reminder that summer is on it's way!<br />
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Personally, I find the best way to enjoy such a morning is to cook up a long lazy brunch. The cookbooks offer lots of great breakfast recipes, but this has to be by far the best.</div>
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Scrambled eggs (known as buttered eggs to Moira) served with a rich salty anchovy paste on thick slices of sough dough toast, drenched in butter. Served with a cup of coffee and a healthy glass of orange juice, this breakfast starts a spring day on just the right foot.</div>
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5540_zpsdfe67bef.jpg.html" target="_blank"><img alt=" photo IMG_5540_zpsdfe67bef.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5540_zpsdfe67bef.jpg" height="426" width="640" /></a><br />
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<i>"Melt a small lump of butter in the saucepan, then put in three eggs well beaten and a little salt. Stir well on the fire. When almost done, take off the saucepan and keep stirring for a few minutes. Spread some anchovy paste on hot buttered toast, then lay the buttered eggs on the top"</i><br />
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<u>Scrambled Eggs</u></div>
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3 eggs (I don't beat them)</div>
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A lump of butter</div>
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Salt and pepper</div>
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Add into a pan on a medium heat, stir until thick and fluffy</div>
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<u>Anchovy Sauce</u></div>
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This is surprisingly simple to make, and I've learnt to make this sauce for my pasta dishes, such as neopolitana sauce (a recipe I will share with you someday)</div>
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3 anchovies (tinned or fresh)</div>
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A tiny drop of olive oil or butter</div>
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Place the anchovies in a pan on a medium heat with the olive oil or butter (if needed). Heat the anchovies until they just start to melt. Stir very gently until a thick brown sauce (around a tbsp at the most) forms.</div>
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Butter some thick toast, spread a small amount of anchovy paste on, add the scrambled eggs and enjoy breakfast.</div>
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-4462698599167274732014-04-01T09:00:00.000+01:002014-04-01T11:04:29.847+01:00Straight up Lemon Tarts<div style="text-align: center;">
<span style="font-family: inherit;"><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5504_zps93ea66fa.jpg.html" target="_blank"><br /><img alt=" photo IMG_5504_zps93ea66fa.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5504_zps93ea66fa.jpg" height="426" width="640" /></a> </span></div>
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<span style="font-family: inherit;"><span style="line-height: 17.77777862548828px;">If I am really honest with you, I find that neat lemon curd can be a love or hate situation; by itself, I lean to hate. But when it's found in a sweet freshly baked pastry</span><span style="line-height: 17.77777862548828px;">, I can be found </span><span style="line-height: 17.77777862548828px;">solidly</span><span style="line-height: 17.77777862548828px;"> in the 'love' category.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 17.77777862548828px;">To me lemons evoke spring. They're bright, fresh and sharp</span><span style="line-height: 17.77777862548828px;">. Perfect for this time of year.</span></span></div>
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<span style="font-family: inherit; line-height: 17.77777862548828px;">With the world coming back to life after winter, for me this recipe just tastes of spring. </span><br />
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<span style="font-family: inherit; line-height: 17.77777862548828px;">Early 19th century curd has some <i>serious</i> zing to it and it can only be best served in a sweet pastry tart with lashings of cream. So I am in love.</span></div>
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<span style="font-family: inherit; line-height: 115%;">The recipe saw me take a couple of attempts. The cookbooks can be a bit of a devil to interpret. It’s almost a case
of trying to climb into someone's head and understand what their personal notes mean.
It’s a kind of getting to know you thing. </span></div>
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<span style="font-family: inherit; line-height: 115%;">I mean they are listed down as Lemon <i>cheese</i>cakes.</span></div>
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<span style="font-family: inherit; line-height: 115%;">So, point in hand, Lemon <s>cheese</s>cakes are written down as follows:<o:p></o:p></span><br />
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<span style="font-family: inherit; line-height: 115%;"><i>"Put the strained juice and grated rind of one large fresh lemon into the saucepan with the yolks of an egg, two table-spoonful of sugar and a slice of butter the size of an egg. Stir the mixture without ceasing till the ingredients are thoroughly blended and it begins to thicken. Fill the patty cases with this mixture and bake"</i></span></div>
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<span style="font-family: inherit;"><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5499_zps056b8846.jpg.html" target="_blank"><img alt=" photo IMG_5499_zps056b8846.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5499_zps056b8846.jpg" height="400" width="265" /></a><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5482_zps6f7bc2a1.jpg.html" style="text-align: start;" target="_blank"><img alt=" photo IMG_5482_zps6f7bc2a1.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5482_zps6f7bc2a1.jpg" height="400" width="265" /></a></span><br />
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5473_zpsa87f8d26.jpg.html" style="text-align: start;" target="_blank"><span style="font-family: inherit;"><img alt=" photo IMG_5473_zpsa87f8d26.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5473_zpsa87f8d26.jpg" height="426" width="640" /></span></a><br />
<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5487_zpsdfb87eec.jpg.html" style="text-align: start;" target="_blank"><span style="font-family: inherit;"><img alt=" photo IMG_5487_zpsdfb87eec.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5487_zpsdfb87eec.jpg" height="426" width="640" /></span></a><br />
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<span style="font-family: inherit; line-height: 17.77777862548828px;">To make you'll need to rustle up some pastry tarts. I would also suggest not baking the curd in the cases but instead leaving them too cool.</span><br />
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<span style="line-height: 17.77777862548828px;">How to:</span></span><br />
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<span style="line-height: 115%;">Pre-heat your oven at 180 degrees. Take some sweet pastry (pre-made or homemade)</span></span><br />
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<span style="line-height: 115%;">[Sweet pastry:</span></span><br />
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<span style="line-height: 115%;">500g plain flour</span></span><br />
<span style="font-family: inherit; line-height: 115%;">100g icing sugar</span><br />
<span style="font-family: inherit; line-height: 115%;">250g butter</span><br />
<span style="font-family: inherit; line-height: 115%;">2 large eggs</span><br />
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<span style="line-height: 115%;">Add into a food processor and whiz until a dough is formed]</span></span><br />
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<span style="font-family: inherit; line-height: 115%;">Roll out until the thickness of a £1 coin (3mm). Cut out tartlet shapes and place into a lined tart dish. Place in the pre-heated oven for 10-15 minutes.</span><br />
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<span style="line-height: 115%;">While the pastry cases are baking make your lemon curd:</span></span><br />
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<span style="line-height: 115%;">For 12 cup cakes you need to make batches of the below by just tripling the the numbers</span></span><br />
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<span style="font-family: inherit; line-height: 17.77777862548828px;">One batch:</span><br />
<span style="font-family: inherit; line-height: 17.77777862548828px;">1 lemon juice and rind</span><br />
<span style="font-family: inherit; line-height: 17.77777862548828px;">1 egg yolk</span><br />
<span style="font-family: inherit; line-height: 17.77777862548828px;">1 lump of butter the size of an egg (50g)</span><br />
<span style="font-family: inherit; line-height: 17.77777862548828px;">2 tbsp of sugar.</span><br />
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<span style="font-family: inherit; line-height: 115%;">Add the lemon rind,
lemon juice, sugar and egg yolk over a low heat, stirring until the sauce thickens up and coats the back of the spoon. This takes around 5-10 minutes.</span></div>
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<span style="font-family: inherit; line-height: 115%;">Once the pastry cases are done, pour the curd into them and just leave cool (despite what the recipe says)<o:p></o:p></span></div>
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<span style="font-family: inherit; line-height: 115%;">Bring out, cool and serve with as much cream as you
like (or need).<o:p></o:p></span><br />
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<span style="font-family: inherit; line-height: 115%;"><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5485_zps0cd0fa04.jpg.html" style="line-height: normal;" target="_blank"><img alt=" photo IMG_5485_zps0cd0fa04.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5485_zps0cd0fa04.jpg" height="640" width="426" /></a></span><br />
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-84713359968643325462014-03-27T09:00:00.000+00:002014-03-27T09:00:01.432+00:00 Weekend Breakout - DorsetFoodie haven, outdoor bliss, dramatic coastline, breathtaking countryside<br />
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#Dorset</div>
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Over the weekend we broke out of London and headed to the west country; Dorset. It was the first beautiful weekend in spring. The sun shone, the bird song was wild and the daffodils were up. Over the two days we were there, all we could do was forget about the busy world we'd left behind and go totally carefree for the weekend.</div>
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Ice cream on the beach, huge walks through the countryside, sunsets on hill tops and hearty food (for breakfast, lunch and dinner). We headed to Hugh Fearnely Whittingstall's restaurant for a light lunch, picked up groceries in a farm shop and spent a lazy Sunday afternoon in an old country pub. We walked the sandy beaches, rode through rivers on horse back and hiked beautiful hills (got lost, had an argument, laughed it off and somehow got home).</div>
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Flushed, sun kissed and with full bellies, we headed back to London.<br />
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-549993277352607302014-03-25T09:00:00.000+00:002014-03-25T10:09:44.819+00:00Gingerbread puddingThis pudding is an ultimate old school restoration project. It tastes old fashioned, it's not too rich, it's full of flavor and it's good stodge. Perfect for a weekend in Dorset.<br />
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Over the weekend, we headed to Dorset (post to come) where we spent every possible minute outdoors, soaking up the spring sun and breathing in the fresh air.<br />
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After plenty of fresh air, big hikes and games on a windy beach, we headed home to tuck into a hearty gingerbread pudding. Hot, filling and with a touch of treacle and ginger, this is a real restorer of a pud (served with lots of warm custard, it brings you right back to life).<br />
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It's made with no butter (so is dairy free), and doesn't use real ginger, just dried. I imagine fresh ginger was hard to come by in the early 1900s.<br />
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Gingerbread pudding is steamed (a popular method back in the early 20th century). It's as easy as pie to prepare, will steam away happily all by itself for several hours before sliding out onto a plate to eat.<br />
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Steamed puddings like to be cooked long and slow. They pop out light, fluffy and moist. As is the case with most old fashioned steamed puddings, the recipe calls for suet. Suet is definitely underrated, but if the thought of eating it doesn't appeal there is a <a href="http://www.ocado.com/product/10831011?name=Atora_Shredded_Vegetable_Suet&source=PLA&gclid=CKL3zImRk70CFagBwwod520AmA">vegetarian option</a> available which is a perfectly fine substitute. If you go for this, I ask one thing of you, read the packet and please make sure that it is not made from palm oil.<br />
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<span style="text-align: start;"> </span><i style="text-align: start;">"1/2 1b. of flour, 1/4 1b. of suet chopped very finely, 1/2 a cup of dark brown sugar, a tea-cupful of treacle, a teaspoonful of baking powder 2 teaspoonfuls of ground ginger, 3 eggs beaten well, 2 tables-spoonful of milk. Put the flour, ginger, baking powder, sugar and suet in a basin, mix all well together, then pour in the treacle, stir all well together, lastly add the eggs and milk. Boil in a buttered mould for three hours. When well made it should be as light as possible." </i></div>
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<span style="text-align: start;"><i>p.55 </i></span></div>
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220g Plain flour<br />
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110g Suet<br />
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50g Brown Sugar<br />
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1 espresso shot worth of treacle<br />
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2 tsp ground ginger<br />
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1 tsp baking powder<br />
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3 eggs (beaten)<br />
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2 tbsp milk<br />
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Cut out two large circles(8 cm wider than the top of your pudding bowl) from silver foil and from baking parchment. Overlay them and fold in the middle to create a flap.<br />
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Grease a medium sized pudding basin.<br />
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Mix all the ingredients together (and if needed for extra air use a food processor).<br />
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Pour into your pudding basin.<br />
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Place the folded baking paper and silver foil over the top of the pudding basin and secure with string.<br />
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To prepare the steamer, boil the kettle and fill a saucepan 2/3s full with hot water. Place something in the bottom of the pan (a small dish or a metal cookie cutter for example). This is for your pudding bowl to sit on so as to not burn the bottom and ensure the pudding is evenly cooked through.<br />
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Place your pudding carefully into the saucepan (making sure it is balanced on whatever is placed in the bottom) and simmer slowly for 3 hours.<br />
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Once ready, turn out onto a plate and serve with custard. For extra taste, place crystallized stem ginger and syrup on the top.<br />
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This pudding is delicious (if not better) heated up the next day for seconds!<br />
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-86872205155231394932014-03-20T09:00:00.000+00:002014-03-20T09:00:08.725+00:00 Banbury Cakes<br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Banbury cakes hit just the spot as a tea time snack
on a spring day.<o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/98617ab2-5ab7-4313-a781-971c206a5c31_zpsf9a25b5a.jpg.html" style="line-height: normal;" target="_blank"><img alt=" photo 98617ab2-5ab7-4313-a781-971c206a5c31_zpsf9a25b5a.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/98617ab2-5ab7-4313-a781-971c206a5c31_zpsf9a25b5a.jpg" height="640" width="426" /></a></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">When the sun is warm, but the wind cool and there is
still a gentle nip in the air nothing, beats a cup of tea and a freshly baked cake. Don't you think?<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 115%;">I had never heard of a </span></span><i style="font-family: inherit; line-height: 115%;">Banbury</i><span style="font-family: inherit;"><span style="line-height: 115%;"> cake. But over a breakfast coffee, flicking through Mary's old book and thinking about what I'd share with you, I came across this recipe. </span></span></div>
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<span style="line-height: 115%;">Banbury cakes are something between an Eccles cake and a shortbread. <span style="font-family: inherit;">If you don’t know what Eccles cakes are, they are a kind of
scone, made out of flaky pastry, stuffed full of currents and named after the
English town of Eccles. Banbury cakes are named after the English town of
Banbury, made out of a kind of soft shortbread and also packed full of
currents. Both cakes are<i> melt</i> in the
mouth delicious.<o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">This recipe comes from the oldest of the two book’s. At first glance it</span></span><span style="font-family: inherit;"><span style="line-height: 17.77777862548828px;"> looked easy,</span></span><span style="line-height: 17.77777862548828px;"> (nothing could go wrong), and, true to the book's word, they were fool proof (a perfect first bake).</span><span style="line-height: 17.77777862548828px;"> </span><span style="font-family: inherit; line-height: 115%;"> It’s found on page 70 and looks a little something like this.</span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">“<i>Half 1b. flour, 6 oz. butter, 2 oz. powdered sugar, and a dessert spoonful for rolling pin, 2 oz. currents. White of one egg. Roll the sugar very fine and melt the butter, before you add it to the flour add the white of egg, and mix into a stiff paste. Roll this out thin on buttered paper, sprinkling powdered sugar over it to prevent it sticking to the roller. The currents should be mixed in the flour, cut in rounds and bake in slow oven”<o:p></o:p></i></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">220g plain flour</span></span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;">170g butter</span></span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;">50g icing sugar (plus extra for rolling)</span></span><br />
<span style="font-family: inherit; line-height: 115%;">50g currents</span><br />
<span style="font-family: inherit; line-height: 115%;">One egg white</span><br />
<span style="font-family: inherit; line-height: 115%;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">First up, pre heat your oven to 150 degrees (back in the day I imagine they wouldn't have had to think about this, the oven would have been lit early in the morning and kept going through the day)</span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Add your flour and currents to a large bowl. <o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Now separate your egg white and place into a cup and put to
one side. </span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Melt your butter in a saucepan on a low heat. Carefully add in the egg
white and icing sugar, keeping the heat very low. Stir and stir until a thick glue like goo has been formed. <o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Pour the goo into your flour and currents; stir. At first it will appear runny, but as the
mixture cools down it will slowly stiffen up to form wet soggy dough. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Sprinkle icing sugar on a clean large surface and all over
your rolling pin. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;"><a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/b2400f54-dbab-46ca-bd8d-603a972af5bf_zpsa2a7ab04.jpg.html" style="line-height: normal;" target="_blank"><img alt=" photo b2400f54-dbab-46ca-bd8d-603a972af5bf_zpsa2a7ab04.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/b2400f54-dbab-46ca-bd8d-603a972af5bf_zpsa2a7ab04.jpg" height="424" width="640" /></a></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Roll the dough out to around 1 cm thick (the eventual size of your Banbury cake). Cut out as many round circles as you can (I managed 12).<o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Place the little cakes on a sheet of grease proof
paper and pop in the oven to bake for 25-30 mins at 150 degrees.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Once done... </span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">There's one thing left to do....</span></span><br />
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<span style="line-height: 115%;"><span style="font-family: inherit;">Pile 'em high and serve warm</span></span><span style="line-height: 115%;"><span style="font-family: inherit;">.</span><span style="font-family: 'Times New Roman', serif; font-size: small;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0tag:blogger.com,1999:blog-7771226744718741067.post-81517878363750092922014-03-18T11:00:00.000+00:002014-03-18T11:30:11.653+00:00The Vintage Cookbooks<div style="text-align: left;">
I don't know much about these two books, but, what I do know I promise to tell you.</div>
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They have been sitting in my mother's kitchen for a few years now, and before that were tucked away in my grandmother's beautiful red tiled kitchen. Both of these two kitchens were (and still are in my mother's case) the centre of home. But, for a while these old books lived a quiet life on the shelf. As is often the case for recipe books, old ones get shunned for new publications and over time popular recipes slip into the background in favour of new ones.<br />
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My grandmother would have inherited these cookbooks from Mary, her grandmother in-law (my great great grandmother) and her own mother, Catherine.</div>
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Mary's has been typed up into a leather bound book. She had her initial's (M.M.G - Mary Middleton Guinness) and those of the house where she initially lived in in Ireland (B.H) stamped onto the front.<br />
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5258_zps0834d5f0.jpg.html" style="text-align: start;" target="_blank"><img alt=" photo IMG_5258_zps0834d5f0.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5258_zps0834d5f0.jpg" height="426" width="640" /></a><br />
<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5260_zpsba209de2.jpg.html" style="text-align: start;" target="_blank"><img alt=" photo IMG_5260_zpsba209de2.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5260_zpsba209de2.jpg" height="426" width="640" /></a><br />
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Mary's is based on an original written book (a few pages of which have been slotted into the front cover) and chances are she did not cook all of these recipes (I suspect the household cook did). Needless to say it's a treasure trove, packed full of newspaper clippings dating right back to the early 1900s. From cooking cows head, tongue and cheek, creating wartime sandwich spreads and rustling up the odd suet pudding, this book is a throw back to the past. Oh, and I forget, Mary even includes household tips! From cleaning brass to getting rid of moths, it's all in there (and yes, I promise to share these with you).</div>
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Catherine's cook book is handwritten and has been updated by my grandmother. From decadent chocolate mousse to how to cook a wedding cake, this collection is full of classics.<br />
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5257_zps1e77931f.jpg.html" target="_blank"><img alt=" photo IMG_5257_zps1e77931f.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5257_zps1e77931f.jpg" height="424" width="640" /></a></div>
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<a href="http://s513.photobucket.com/user/vintagecookbooksandstories/media/IMG_5253_zpscfa08fb3.jpg.html" style="text-align: start;" target="_blank"><img alt=" photo IMG_5253_zpscfa08fb3.jpg" border="0" src="http://i513.photobucket.com/albums/t332/vintagecookbooksandstories/IMG_5253_zpscfa08fb3.jpg" height="426" width="640" /></a></div>
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My aim, is to slowly work through the books and take you back to the old kitchens of the early 1900's right up until the cookbooks stop. There will be highs, there will be lows, there will be delicious recipes and, there will be some that question the modern palette. Nonetheless, I hope you get as much out of them as I do and I can't wait to share the journey!</div>
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Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com1tag:blogger.com,1999:blog-7771226744718741067.post-28566378560482997622014-03-02T16:05:00.001+00:002014-03-02T16:05:42.305+00:00Not long now...<a href="http://www.bloglovin.com/blog/11875709/?claim=rrh8tw82gnv">Follow my blog with Bloglovin</a>Anonymoushttp://www.blogger.com/profile/14872560648896978479noreply@blogger.com0