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Edwardian recipes from old directory

By Black Country Bugle User  |  Posted: January 10, 2008

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THIS selection of Edwardian recipes has been taken from the 1902 edition of the Dudley Red Book, a trade directory that was published every year. As well as details of all the local businesses and tradesmen, council officials and other useful information, the pages of the Red Book were filled with useful hints and tips for the busy housewife. There was always a page of economical and simple recipes and we reprint some here as an illustration of how the popular taste in food has changed over a hundred years. Fancy boiled herrings or Dr Dobel's Flour Pudding for your dinner? Here's how to make them.

"Hotch-Potch. Cut 2 pounds of breast of beef (bottom part) into pieces and place them in a stew-pan with a few bits of veal or fat beef, and 5 pints of water. When this boils, add 2 large sliced carrots, 2 sticks celery, 2 onions, some pieces cauliflower, and 2 turnips. Cover the stew-pan, and gently simmer for three hours. Now melt 2 ounces of butter in a small saucepan, and mix a tablespoon of flour with it; when this browns, add a little of the hotch-potch broth with it, and then put in ketchup to taste, and add it to the hotch-potch. Boil up once more, and add pepper and salt to taste. When served, the meat may be placed in the middle of the dish and the vegetables round it, and broth over all. Mutton, pickled pork, or fowl may be used, and vegetables according to season.

"Boiled Fresh Herrings. Clean and scale them, sprinkle a trifle of salt over them, and dip in vinegar quickly. They may be skewered with their tails in their mouths, and must be placed in boiling water, and simmered gently for twelve minutes. They may be eaten with horseradish or parsley sauce.

"What to do with Cold Potatoes. Mash them into shape of flat biscuits, add milk, if dry. Flour them, and fry in boiling hot dripping until brown.

"Cabinet Pudding. Well grease a basin and fill it alternatively with layers of raisins, bread and butter without crust (stale bread will do), sugar, and small quantity of nutmeg. Then pour over it 1 pint milk (which has been mixed with two beaten eggs), let it soak thoroughly for half-an-hour, cover over the top with a plate and steam for an hour.

"Dr Dobel's Flour Pudding. Mix 4 ounces flour, 1 1/4 ounces sugar, 3/4 ounce suet, 3/4 pint milk, and 1 egg; put in basin, and boil well. This pudding is said to combine all nourishment desirable for the body in proper proportions.

"Marmalade. Boil Seville oranges till tender, and they can be pierced easily with the head of a pin. Cut them open, remove pips, separate the inside from rind, and take away the coarse parts of the orange and the white parts of the rind; cut the rind finely, and add to the remainder. Now add 1 1/2 pounds sugar to each 1 pound of fruit, and boil till the mixture jellies.

"Good Buns. Rub 1/2 pound butter into 1 pound flour, and then mix with them 1/2 pound sugar, 1/2 pound currants, 1/4 of a candied lemon, 1 desert-spoonful baking powder, 1/4 pint cold milk, and 2 eggs. Put into little pans and bake.

"Gingerbread. Thoroughly mix and beat up together 1/2 pound treacle, 1/2 pound flour, 1/4 pound melted butter, 1/2 ounce ginger powder. Place in shallow tins, and bake in oven directly."

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