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A long forgotten dish: "Roman Pie" (Rabbit, Cheese & Macaroni) ◆ 1940s / WW2 Era Recipe
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★ About: Roman pie, commonly filled with a mixture of rabbit (or fowl), cheese, cream and macaroni, was once a dish regularly spotted in cookbooks or on the menus of restaurants or formal banquets from the late 19th Century to the middle of the 20th. But their appearance was fleeting and 80 years later by the 1950s, they seemed never to be mentioned of in print again. Nearly another 80 years has passed since this WW2 version was published, and we believe that the Roman Pie is due a comeback. Written around the time that Roman Pies were on their way out of the limelight, this recipe pleasantly surprised us. As far as pies go, this one is nice and light; great for summertime, and especially a picnic as it's a solid little thing and easy to transport. Regarding the meat:- Truth be told, one of us had never eaten rabbit before and the other had but a very long time ago, so we relied on our butcher's instructions when it came to things such as cooking time and what to look out for when carving. Rabbits aren't in season at the moment in Britain, so ours was farmed rather than wild and therefore had a subtler flavour. If you are able to order in a wild rabbit you may use a little more onion or seasoning. If you'd rather use a different sort of meat, the next choice is 'fowl' - half of any you like, from chicken to guineafowl. Cook a whole one and use the rest the next day in another dish so that nothing goes to waste. Earlier Roman Pies:- The earliest recipe we could find for Roman Pie is from The Godey’s Lady’s Book (Volumes 80–81, L.A. Godey, 1870) which is a very similar recipe to this one. It reads: ‘Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of Parmesan or common cheese, grated, a little onion, chopped fine, pepper and salt to taste, not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with or without brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit.’ Our Additions:- We should mention that we did add a few ingredients to the original recipe to boost the dish where we could, but I'm sure this would've been expected by the authors - especially with the roasting of the meat. The ingredients that we added are marked with a "✎" below. Finally, the eagle-eyed of you might notice that the original ingredients list says "¼ oz of margarine and lard", which would be an eighth of an ounce of each. We have taken this to be a mistake; it should be a ¼ lb (4oz altogether, 2oz each) which is what you would usually expect for a short crust pastry proportionate to the other ingredients mentioned. We have reflected this in the ingredients list below and in our video. __________________________________________ ★ Ingredients: For the short crust pastry: ½ lb / 227g Plain Flour 2 oz / 57 g of Lard 2 oz / 57 g of Margarine Water ✎ 1 Egg For the meat: ½ a Rabbit or Fowl, jointed (we used rabbit) 1 small Onion, or ½ a medium/large one ✎ Salt and Pepper to season ✎ Thyme ✎ Olive Oil Other filling ingredients: 2 ½ oz / 71 g Grated Cheese (we used Mozzarella) 1 ½ oz / 43 g Macaroni - use a type already shaped as small rings if you can Salt and Pepper to season ¼ pint / 142 ml Cream (we used single cream) To serve with: Fresh Parsley Tomato Sauce, from the same book (see link below) ★ Full instructions: https://www.handeddown.co.uk/post/roman-pie-1940s ★ For the Tomato Sauce: https://www.handeddown.co.uk/post/tomato-sauce-1940s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.) __________________________________________ ♪ Music: White River by Aakash Gandhi
Raspberry Buns (Raspberry Jam Cookies) ◆ 1940s / WW2 Era Recipe
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★ About: When we clocked this recipe in the Manual of Modern Cookery (1943), we had a feeling it would be a good one… and it was! The best way to describe these 'raspberry buns' is as big jam-filled cookies as they're they’re too soft to be biscuits and too hard to be buns. They’re soft, sweet and actually last quite well – at least a week in a jar. In 1943, with rationing, ingredients were tight. A recipe like this that would use up much of an adult’s weekly allowance of fats, sugar and flour, not to mention their one and only egg, would really need to be planned for. In most cases, this sort of treat would be reserved for celebrations. Perhaps a birthday party, wedding, or to celebrate the safe return of a loved one from the frontline. Then, a few years later, a street party. We recorded this video and made our batch the day before we took part in our local Race For Life and brought them with us as a treat after the race. They were a big hit, especially with 5-year-old cousin Isobelle who really wanted to know how we got the jam in the middle! __________________________________________ ★ Ingredients: 6 oz / 170 g of Plain Flour 2 oz / 57 g of Ground Rice 3 oz / 85 g of Sugar (we used caster sugar) 1 tsp. Baking Powder A pinch of Salt 1 ½ oz / 43 g of Lard 1 ½ oz / 43 g of Margarine 1 Egg A little Milk About 2 tbsp. Raspberry Jam (we used seedless raspberry jam) Icing Sugar to dust with ★ Full instructions: https://www.handeddown.co.uk/post/raspberry-buns-1940s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Manual of Modern Cookery, 7th Edition (1943). Author: Jessie Lindsay & V.H. Mottram. Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.) __________________________________________ ♪ Music: Heavenly by Aakash Gandhi
Our 1940s / WW2 Cookbook | The Manual of Modern Cookery (1943)
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★ About: It’s 1943. The Second World War rages on with civilians across the globe having no choice but to watch their land crumble around them as their loved ones fight in air, land or sea, perhaps never to be seen again. Cookery might not have been the first thing on anyone’s mind in wartime Britain, but it was certainly in the top 5. With the threat of danger never far away and shopping trips lighter than ever before with a strict system of rationing in place, the cook of the house would’ve wanted to do all they could to keep healthy the family members they cared for, be they elderly mothers or fathers, their children or even evacuee children living with them. They would need their strength; if not to assist with their own daily work as part of the war effort, then to keep them strong if a time came when they would hear that their father, uncle or brother would never be coming home from battle. Outside of the home, waves of refugees had arrived from countries worse affected by war, some transported directly from the horrors of a concentration camp. The institutions charged with caring for them required the very best expertise in health and nutrition to successfully nourish them back to health, particularly with so many starved to the brink of death. At the time, you’d struggle to find a more useful cookbook than The Manual of Modern Cookery, published in 1943. Written by masters of nutrition and physiology Jessie Lindsay and V H Mottram, the introduction is packed full of useful information about the diet before launching into the recipes, which, for the most part, are simple, ration-friendly and nutritious. Imagine these recipes as they could’ve been used at the time; cooked in the communal kitchens used by the Windermere children or laid out beautifully as part of a street party spread at the end of the war in 1945. Really, it’s a small miracle that this book was published at all, what with the publisher’s being bombed out of their workplaces twice; first in East London in 1940 and then at their wartime address in Kent three years later. We consider ourselves very lucky to have it! This book is divided into the following chapters/sections, listed below. • INTRODUCTION ‣ Part 1 – The Principles of Diet and Cookery ‣ Part 2 – The Principles of Cookery • STOCKS AND SOUPS • VEGETARIAN AND BATTERS – EGGS AND OMELETS • HORS-D’OEUVRES AND SAVOURIES • FISH • HOT PUDDINGS • COLD PUDDINGS AND ICES • BAKING • MEAT • SAUCES • PASTRY • CONFECTIONERY AND ICINGS • SAVOURIES, CHEESE AND EGG DISHES • ODD DISHES • BOTTLING • PICKLES AND PRESERVES • VEGETABLES AND SALADS Coming up… Raspberry Buns | 1940s Recipe Roman Pie | 1940s Recipe Fish Envelope | 1940s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Kiss The Sky by Aakash Gandhi
Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
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★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’. And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’. There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special. We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly. __________________________________________ ★ Ingredients: 14 oz / 400g Strong White Flour ¼ oz / 7g Fresh Yeast 213 ml Tepid Water ¼ tsp. Sugar ¼ tsp. Salt ¼ lb / 113g Caster Sugar ¼ lb / 113g Mixed Peel ¼ lb / 113g Butter ¼ lb / 113g Currants ¼ tsp Allspice A pinch of Saffron ★ Full instructions: https://www.handeddown.co.uk/post/cornish-saffron-cake-1930s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________ ♪ Music: Frozen In Love by Aakash Gandhi
Eccles Cakes ◆ 1930s Recipe
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★ About: Eccles cakes have been around for at least 500 years. Local to the English town of Eccles in Lancashire, these little treats of sugar-topped flaky pastry encompassing a sweet centre of spiced dried fruit were originally baked in celebration of the Church’s various religious festivals. Standing the test of time, they’ve remained a popular seasonal or teatime treat nationwide despite rarely being found on the shelves of bakeries these days (where we are, at least. We don’t get out much). The cakes themselves go way back and so does this recipe for them, although, not quite THAT far. We spotted it in the Local Dishes chapter of our copy of Elizabeth Craig’s Cookery Illustrated and Household Management (1936) which we have been bursting to try really all of the recipes from, and made it the first on our hit list from it. Golden, melt-in-your-mouth pastry with a good crunch of sugar (the only real sugar added here), and juicy dried fruit… YUM. We’ll be making these again! __________________________________________ ★ Ingredients: To make the Flaky Pastry: • ½ lb / 227 g of Plain Flour • ½ tsp. Baking Powder • 3 oz / 85g of Butter • 4 oz / 113 g of Lard • A pinch of Salt • Water For the Filling: 1 ½ oz / 43 g Butter 3 oz / 85 g Currants 2 oz / 56 g Mixed Peel Nutmeg Sugar ★ Full instructions: https://www.handeddown.co.uk/post/eccles-cakes-1930s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________ ♪ Music: Heavenly by Aakash Gandhi
Our 1930s Cookbook | Cookery Illustrated and Household Management (1936)
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★ About: Whether you want to bake a batch of Ballater Scones, learn how to perfectly set a table or plan a full weekly menu (afternoon tea and all), acclaimed home economist and cookbook writer Elizabeth Craig’s 1936 book, Cookery Illustrated and Household Management, has it all. A true picture of 1930s Britain, a decade defined by recession and the looming war, most recipes in this book would’ve been simple, quick and cheap to put together with recipe chapters sandwiched between detailed articles on health and nutrition and tips on housekeeping that are as vast and varied as it gets. No messing around – this book will teach you how to be the perfect 1930s housekeeper and cook. And despite the lack of party atmosphere, most of the recipes in it that we have made have been completely mouth-watering. This book is divided into the following chapters/sections, listed below (brace yourself, it’s a long one). Recipe-wise, our personal favourite has to be the Local Dishes chapter which we are excited to bring you two new recipes from in our videos over the coming three weeks. • A GUIDE TO THIS BOOK • THE TECHNIQUES OF COOKING ‣ Processes Used in Cookery • KEEPING DOWN THE HOUSEHOLD BILLS ‣ Making the Most of Left-overs ‣ Dodges to Prevent Waste • COOKING IN EMERGENCIES • BREAKFAST DISHES • LUNCHEON AND SUPPER DISHES • APPETISERS ‣ Hints on Serving Hors d’OErvres • STOCKS AND SOUPS • GRAVIES, STUFFINGS AND FORCEMEATS, ETC. ‣ Harmless Colours and Flavourings, by John Campbell, Ph.D. • SAUCES ‣ Preparations of Butter ‣ Savoury Sauces ‣ Sweet Sauces • FISH • ENTRÉES • POULTRY AND GAME • JOINTS • VEGETABLES • SALADS AND SALAD DRESSINGS • PASTRIES AND PUDDINGS ‣ Cold Sweets • ICES • SAVOURIES, CHEESE AND EGG DISHES • OMELETS • VEGETARIAN DISHES • BISCUITS AND CAKES ‣ Icings for Cakes ‣ Bread and Rolls • SANDWICHES AND POTTED MEATS • PRESERVES ‣ The Preservation of Food ‣ Jams, Jellies and Marmalades ‣ Dried Fruit and Syrup Preserves ‣ Canned Foods, by John Campbell, Ph.D. ‣ Preserved Fruit Recipes ‣ Pickles, Store Sauces, Vinegars • BEVERAGES • DIET FOR HEALTH ‣ The Choice of a Healthy Diet, by Professor R. H. A. Plimmer, D.S.c. and Violet G. Plimmer ‣ Appetite and Digestion, by Sir Frederick Mott, K.B.E., M.D., F.R.S. ‣ Rules for Diet, by J. S. Bainbridge, M.Sc. • BALANCING YOUR WEIGHT ‣ To Cut down Weight – Slimming Recipes ‣ To Put on Weight – Fattening Recipes ‣ Fruit for Health • INVALID COOKERY • COOKING FOR THE CHILDREN ‣ Diet for School Children ‣ Diet for Young Children • LOCAL DISHES • JEWISH COOKERY • MENUS FOR EVERY DAY • CARVING • HOUSEHOLD MANAGEMENT ‣ Entertaining Without a Maid ‣ To Save Labour in the Home ‣ The Kitchen and its Equipment ‣ Table Ware ‣ Household Linen ‣ Marketing ‣ The Store Room, the Larder ‣ Washing Up • HOUSEHOLD HINTS, BY FLORENCE CAULFIELD HEWLETT ‣ Hints on First-Aid, Health and Beauty • COMPLETE INDEX Coming up… Rhubarb and Ginger Jam | 1930s Recipe Cornish Saffron Cake | 1930s Recipe Eccles Cakes | 1930s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Kiss The Sky by Aakash Gandhi __________________________________________ P.S. :- Sorry for the delay! The last month has been a grueling one with both of our day jobs becoming busier than usual and overtime inevitable most days, leaving little time to work on our videos. We sincerely appreciate your patience and will do our very best to get back to our regular routine, publishing a new video each Sunday or at least 3 Sundays a month, and read through our lovely comments which we haven’t had a chance to get to for absolutely ages! PPS :- The thumbnail pic shows one of the few photos provided in the book, captioned "The Fattening Breakfast - Bananas, then fried eggs and bacon can be followed by buttered toast and marmalade, with a cup of hot chocolate". 💕 Mr. & Miss. HD
Toffee Apples ◆ 1920s Recipe
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★ About: Toffee apples have been enjoyed as a seasonal treat, particularly on Halloween or Bonfire Night, at least since the mid-19th Century. Traditionally thickly coated, dark and shining, the toffee apples of years gone by had quite a different look and taste to the modern lot in their syrupy golds and bright reds, bedazzled with sprinkles or chopped nuts. This 1920s recipe will soon be 100 years old and is the perfect representation of a real old-fashioned toffee apple. These were what our great grandparents would have licked on their way to watch the fireworks on the 5th November or as they told ghost stories on Halloween. Little apples on sharpened sticks, coated in a treacle toffee as black as tar and smelling of a Tate & Lyle factory, so smooth and gleaming that you could see your reflection in them. A word of caution, though: these could very well do your teeth in. First, be sure to give the toffee long enough to set after coating the apples. We left ours in the fridge overnight. Even then, take care when taking a bite; not only does the toffee look like glass but it’s also nearly as hard! __________________________________________ ★ Ingredients: 1 lb / 454 g small eating Apples (we used 4 Braeburns) 1 lb / 454 g Treacle 1 lb / 454 g Demerara Sugar 4 oz / 113 g Butter + Some sturdy sharpened wooden sticks ★ Full instructions: https://www.handeddown.co.uk/post/toffee-apples----1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)
Our 1920s Cookbook | The BestWay Cookery Gift Book (1928)
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★ About: ‘The “Best Way” recipes in this book will help you to make delightfully unusual dishes inexpensively, quickly [and] easily. All the information you need to make your meals enticing is contained in this book’, promises our copy of the Third Edition of BestWay’s popular cookery book series. Full of bright colour illustrations and photographs of nearly every recipe within, this little book embodies the showbiz sparkle of the ‘Roaring Twenties’. There were two sides to this decade. The devastation and desperation that followed the end of the First World War and looming economic depression sat alongside the optimism and excitement of a modern age of talking picture films, cocktail bars, enhanced social equality and better homes. As a matter of fact, out book’s opening promise sums up the feel of the decade rather well. Entertaining at home and injecting a little Hollywood razzle-dazzle into everyday life (as far as budget allows) was becoming increasingly popular and the average home cook would want to impress their guests with something unique without spending a fortune as the economic situation gradually worsened. 93 years later, this promise has stood the test of time. Everything that we’ve tried from this book so far have been quick to put together with most of the ingredients being store cupboard basics. For the most part, they have been completely delicious although the Vegetables chapter is a little hit & miss (everything sounds great until you’re instructed to submerge the veg in gravy) and you’ll have to watch your teeth on some of the Sweets & Candies; you’ll see what we mean when our Toffee Apple video comes out in a few Sundays time! The book is divided into the following chapters/sections: • Soups • Fish Dishes • Game and Poultry Dishes • Meat Dishes • Vegetables • Salads • Pastry • Hot Sweets • Cold Sweets • Supper Dishes and Savouries • Bread, Rolls and Scones (yes, I did say “scones” like “thrones” - I'm too old to change now 😘) • Small Cakes • Large Cakes • Sweets and Candies • [Ice Cream] Sundaes • Fruit Cocktails Coming up… Chocolate Puddings with Marshmallow Sauce | 1920s Recipe American Golden Buck Toast | 1920s Recipe Toffee Apples | 1920s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: White River by Aakash Gandhi __________________________________________ Please note that the images and/or video clips used in this video that do not belong to us have been supplied for purely educational purposes.
Tarte A L’Allemande Aux Cerises (German Cherry Tart) ◆ 1910s / WW1 Era Recipe
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★ About: “This cake is excellent for lunch or tea,” the authoress claims. Gorgeously buttery pastry, juicy brandied cherries, soft frangipane and sweet rum icing… she was right, it’s a little slice of heaven. That said, you ought to tuck into this tart later in the day as the rum and bran-dy give it a real kick - unless you substitute these, of course (details below ⬇)! __________________________________________ ★ Ingredients: ▶ For the Rich Short Pastry: 8 oz / 227g Flour 6 oz / 170g Butter Pinch of Salt 1 tsp. Caster Sugar 1 Egg Yolk 2 tsp. Water ▶ For the Almond Cream (Frangipane): 7 oz / 200g Soft Unsalted Butter 7 oz / 200g Caster Sugar 7 oz / 200g Ground Almonds 4 Small Eggs (or 3 medium) ¾ tsp. Vanilla Essence/Paste ▶ For the Fruit Filling and Icing: About 50 Brandied Cherries (just over half a jar), or 40 Tinned Cherries 1.8 oz / 50g Caster Sugar, mixed with 1 tsp. Cinnamon 4 tbsp. Redcurrant Jelly 350g Icing Sugar 50ml Rum (plus extra, if needed), or 40ml Water + 1 tsp. Rum Flavouring (if liked) ★ Full instructions: https://www.handeddown.co.uk/post/german-cherry-tart-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Dreamland by Aakash Gandhi
Turkish Coffee ◆ 1910s / WW1 Era Recipe
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★ About this recipe: The Countess of Dudley enjoyed a Turkish Coffee so much that she provided two recipes for it in her book, A Second Dudley Book of Recipes. This is the second of the two; the first would've required us to get hold of a c.1914 Turkish coffee grinder and roast & grind up the beans first which is far too much of a palaver when you look at the relative simplicity of the next. The Countess's method is quite different to what we know of making Turkish coffees and, as you'd imagine, the end result is therefore also different in a few ways. There is no crema on top as there are no steps to allow for it, nor will you have grounds at the bottom of your cup as these are purposefully sunk down to the bottom of the cezve before pouring out. Nevertheless, the taste and texture is there and while it may not be 100% authentic, this makes a gorgeous cup of velvety Turkish coffee that'll pick you right up. __________________________________________ ★ Ingredients: For the pie: • 1 tsp. plus enough Cold Water to fill a Turkish Coffee or espresso cup to the rim. • 2 heaped tsp. freshly ground and roasted Turkish Coffee • 1 tsp. caster sugar You will also need a cezve and a Turkish coffee cup (or espresso cup). ★ Full instructions: https://www.handeddown.co.uk/post/turkish-coffee-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Twinkle in the Night by Aakash Gandhi
Our 1910s / First World War Cookbook | A Second Dudley Book of Recipes (1914)
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★ About: ‘The Recipes contained in this volume are nothing very new or elaborate – merely what I think to be a useful collection to have at hand, as a sort of Memorandum Book for the mistress of a household when ordering meals, and when the inevitable question arises, “What on earth shall I order for luncheon and dinner to-day?” Many of the Recipes are very homely and simple, and, I think, may be useful in small households – showing how cold meat, etc., may be used up and turned into appetising dishes, as done in France, and therefore much waste saved. The Recipes are interspersed with a selection of quotations, which I hope may be interesting’, states Georgina, the Countess of Dudley in the Preface of her cookbook, A Second Dudley Book of Recipes that was published in 1914. The Countess was a fascinating woman. Born into a noble Scottish family she married the 1st Earl of Dudley who was many years her senior and begrudgingly suffered many years of existence as a ‘trophy wife’. It was upon his death that Georgina was able to flourish; beyond the expensive dresses, jewels and pretty face was an exceptional estate manager, devoted mother, humanitarian and tireless workhorse of a woman who, somehow, at the age of 68 and working for 9 hours, 7 days a week at her local convalescent hospital, managed to write this brilliant cookbook. While the third oldest cookbook in our little collection it is by far the most solid and well-made; in fact, you would struggle to find a modern book that is put together as well as this one – more than 107 years old and in almost perfect nick. And don’t even get us started on the recipes; every one we have tried so far has been scrumptious. The recipes are divided into the following chapters/sections: • Soups • Fish Dishes • Hot Poultry and Game Dishes • Hot Meat Dishes • Chaud-Froids and Other Cold Dishes • Savouries • Vegetables and Salads • Sauces • Sweet Dishes and Puddings • Savoury Rice and Macaroni Dishes • Different Ways of Cooking Venison • Egg and Breakfast Dishes • Tea Cakes, Etc. • Housekeeper Etc. and Miscellaneous • Beverages Coming up… Fried Chicken Pembroke | First World War Recipe Turkish Coffee | First World War Recipe *Mystery Dessert* (we’re still thinking about it) | First World War Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Dreamland by Aakash Gandhi