Recipe
Granny's Treacle Scones 1958
Take 8oz self raising flour, good pinch of salt, half teaspoon each of cinnamon, ground ginger and mixed spice, a heaped tablespoon of castor sugar, one and a half oz butter or margarine, 1 tablespoon treacle, 1 tablespoon syrup, 2 small eggs and milk. Read more......
Treacle Ale 1903
- 1lb Treacle
- 2 quarts of boiling water
- 6 or 8 quarts cold water
- A teacupful of yeast (for the yeast a pint of brisk stout may be substituted)
Try These Sandwiches 1928
The very nicest sandwich filling I have tasted is made by mixing grated orange rind with an equal amount of butter and a small amount of orange juice. These sandwiches are popular for afternoon tea, or for serving with lemonade at an evening party. Read more......
Strawberry Mould 1928
If you have strawberries in your garden then you won't grudge having this for dessert. Take some slices of thin bread and butter or stale slices of sponge cake. Line a basin with these then fill nearly up with ripe strawberries, sprinkling a little sugar over each layer. Make a nice custard with two eggs, one pint of milk and some sugar to taste. Pour this in and put away in a cool place to set. Read more......
Oliver Twist Soup 1928
For this nourishing soup you require: Read more......
- One small knuckle ham
- 1 tablespoon butter
- 2 tablespoons flour
- 6 onions
- 1 small turnip
- Piece celery
- Piece parsnip
- Milk
Treacle Toffee 1953
Take 1 lb treacle, 1 lb sugar, ½ lb butter. Put butter in pan with a few drops of water, add sugar then treacle, stirring gently until dissolved. Boil for 30 minutes, stirring occasionally to prevent burning. Pour into a well-buttered tin and mark into squares before it cools. Wrap each piece in waxed paper.
Rose Petal Jelly 1978
Take 2 lb fresh gooseberries, 10 to 15 heads of fresh rose petals (all pink or a mixture of colours), 1 tbsp lemon juice, ½ tspn salt, 1 lb sugar to each pint of juice. Wash gooseberries and rose petals and just cover with water. Boil gently for ½ hr and strain through jelly bag. Place measured juice in a large pan and to each pint add 1 lb sugar the salt and lemon juice. Boil fast for 20-25 mins. Test for setting and put into warm jars. Read more......
Bacon Soup 1978
Take 1lb leeks, 4 rashers bacon, 4oz butter, 1 pint milk, Cornflour, Salt and pepper (to taste). Chop bacon into strips and gently fry in butter in a closed pan. Clean the leeks, chop and add. Cook gently until very tender (20 mins). Add the milk, salt and pepper (if required) and heat without boiling. Thicken with cornflour if desired. Serve topped with grated cheese. Read more......
Savoury Rice 1904
Rice leftover from another dish can be made into an excellent savoury. Heat the grains by pouring boiling water over them in a large basin. Melt butter in a frying pan, add a little beef extract, salt, red pepper and a few drops of worcester sauce. Strain the rice well and put into the butter mixture. Fry until very hot stirring all the time. Serve. Read more......
Rhubarb and Batter
Three ounce butter, three ounce sugar, one egg, quarter-pound flour, one teaspoon baking powder, one cup of milk. Cut one and a half pounds rhubarb and sprinkle with sugar to make it sweet. Beat butter and sugar to a cream, add in flour and baking powder, mix with egg and milk. Pour batter over rhubarb and steam for two hours .... Mrs R Cameron. Read more......