This is the third of these lush cookbooks flour, chocolate and yeast producers published in the 1920s I’ve prepared for posting lately. They must have made money back then, because these books were not cheap to make and we should all be thankful to those people who have had the sense to save them for posterity so we can all enjoy them today – Ted
A hot beverage recipe from the 17th century found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.
Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.
I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.
This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!
A contemporary take on a traditional Spanish
dessert recipe found on meny.no
Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.
A medieval spicy sauce recipe found at cookit.e2bn.org
Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.
The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.
They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.
A 17th Century dessert recipe found on Revolutionary Pie
The girl who runs Revolutionary Pie writes: According to John Mariani in “The Dictionary of American Food and Drink”, pandowdy was first mentioned in print in 1805. The dessert turned up decades later in Nathaniel Hawthorne’s “The Blithedale Romance” (1852):
“Hollingsworth [would] fill my plate from the great dish of
In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Which is a true pandowdy? I don’t think anyone really knows for sure.
A classic Scandinavian cake recipe found on droetker.no
A classic Swedish cookie recipe found on mills.no
Internet and colour printers became the death of the recipe card collections and to be honest they are not greatly missed. I have quite a few of these card boxes and ring folders in my collection of old recipes and cookbooks and really, they are far from pracical in use. In no time the ring folders get hard to leaf through and you need to be a lot tidier than me to put the cards back in their right place in the boxes.
But as you can see, I found a solution to that problem. I scanned the lot of them and ran the texts through ocr scanning. A lot more practical solution if you ask me – Ted 😉
A delicious French Toast recipe found on lylesgoldensyrup.com
This sweet sandwich with sliced banana, chopped pecans and Lyle’s Golden Syrup is perfect for a morning treat. Tastes even better with a side of yoghurt!
A spicy cake recipe found on Tunspit & Table
Kim who runs ‘Tunspit & Table‘ writes: The recipe is surprisingly straight forward, considering its age. It of course doesn’t give many quantities, but you can essentially spice it to taste. As to whether you should include ginger or not, I think that it’s a matter of personal preference, or you can do as I did and add ginger to half the recipe. I haven’t tried using sanders to colour the paste but it seems to be available online, or you can substitute it with a little food colouring.
A classic breakfast porridge recipe found on tine.no
Millet porridge is a flavorful porridge suitable for both breakfast and and an evening meal. The porridge can be cooked with whole grain or millet flakes.
A great afternoon tea recipe found on goodhousekeeping.co.uk
Fruity and moreish, these squares are the perfect pick-me-up treat.