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Showing posts from September, 2013

School Cake 1920s (The Anerly Cookbook)

Here is a very basic cake recipe. I can imagine it would have plenty of scope for adding to or modifying. 1lb self raising flour 6ozs butter or lard 4ozs castor sugar 2ozs currants 2ozs sultanas 2ozs raisins, stoned and chopped 2 eggs, well beaten Rub the butter or lard into the flour then add the other ingredients also a drop of milk if required. Put in a well greased tin and bake for one and a half hours.

Marrow Pickle (1920s, The Anerly Cookbook)

4lbs of Vegetable Marrow 1/2oz of ground ginger 1/2oz mustard 3/4lb moist sugar 2ozs eschalots 9 small chillies 14 cloves 1/2oz tumeric 3pts vinegar Cut the marrow in to 1/4 inch squares, put into a colander and sprinkle with salt. Leave one night then strain. Boil all other ingredients together for 10 minutes then put in the marrow and boil slowly until tender.