sade080

Last night I decided it would be a fantastic idea to take a photo of this recipe.  It was a fantastic idea, but, it didn't work as the photo came out far too small. So here it is again, but this time done properly. For a Honey Cheesecake you will need... 225g / 8oz Wholeweat Biscuits (digestives) crushed. 125g / 4oz melted butter 5ml / 1 teaspoon ground allspice 350g / 12oz cottage cheese 125g / 4oz clear honey 10ml / 2 teaspoons brown sugar  2 eggs pinch of salt 10ml / 2 teaspoons ground cinnamon 1. Mix the biscuits, butter and allspice together then press in to the bottom and sides of a well greased 23cm / 9 inch flan tin. 2. Chill in the fridge for 10 minutes. 3. Mix all the remaining ingredients, except the cinnamon, together.  Spoon into the biscuit crust and dust with cinnamon. 4. Put in to a pre-heated oven at 170C / 325F and bake for 40 minutes or until filling is set

A few changes to Recipe Vintage, aesthetically so far but there might be large changes over the horizon.  We're going for a handwriting look with some strong colours and strange fonts.  If you hate it, tell me and I'll change it. Secondly, apologies for the failed Honey Cheesecake photo (below) will type it up soon I promise :)

This recipe appears in the book ' The edible mollusks of Great Britain and Ireland, with recipes for cooking them' by MJ Lovell, published in 1867.  It is a free eBook that is available from Google Books, and freely downloadable from from Google Books if you have a mobile device.  This book covers what sort of shelled creatures you can get away with eating in the UK. The quantities for this bizarre recipe are very much up to you.  But I would urge you to have a go, just make sure that you don't strip the landscape of Limpets, as that would be selfish and destructive. Limpet Soup  1. Wash them and free the shells from seaweed etc put them into a saucepan and parboil them.  2. Take them out of the shells chop up some parsley and put it with a tablespoonful of oil or an ounce of lard or butter into a saucepan and fry until it becomes brown  3. Add a pint of water and when boiling throw in the limpets with a teaspoonful of anchovy sauce some pepper and boil a...

One of the things I love about old recipes is the process of decoding them.  Whilst having a quick scour through Google Books, I came across a very authentic recipe for genuine American 1800's tomato ketchup straight from  Dr. Chase's recipes; or, Information for everybody; an invaluable collection of about eight hundred practical recipes The recipe is credited to Mrs Hardy of the American Hotel, Dresden Ohio and according to Dr Chase is 'The best catchup which I have ever tasted'. The history of ketchup is quite extensive so, as usual, go to  http://en.wikipedia.org/wiki/Ketchup  to get the background. The quantity is a tad large.  I did some research, mostly Google based, and the recipe calls for 1 'bushel' of tomatoes.  According to common law, that equates to 53 lbs which is by anyone's standards quite a bit.  So this recipe is quite ready for a little bit of adjustment. What do you need then? 1 bushel of tomatos, washed and clean. Salt to taste, 2...

I love butterscotch, it appeals to my sweet tooth and my general gluttonous side.  Wikipedia says that the origin of butterscotch is a bit of an unknown, read about it  http://en.wikipedia.org/wiki/Butterscotch . So in my 1001 Recipe Cook Book: Recipes For All Occasions, I found Butterscotch Walnut Brownies. This doesn't appear to be a 'typical' 1970s recipe and if I was asked to write what dishes personified the 1970s I wouldn't necessarily say that this was really one of them.  However this includes two of my favourite ingredients so I can't really keep it to myself. You'll need: 125g/4oz Butter 125g/4oz brown sugar 2 eggs, beaten 5ml/1 teaspoon of vanilla essence 75g/3oz self-raising flour, sifted. 50g/2oz chopped walnuts 1. Cream the butter and sugar together until fluffy. 2. Beat in the eggs then the vanilla essence. 3. Fold in the flour, then the walnuts and mix well. 4. Spoon the batter into a well-greased 18cm/7 inch square baking tin and put into a preh...

It looks like a burnt curry, and its the latest card from that massive cardex that I acquired a few weeks ago.  Florentine is the name given to any dish that is paired with spinach, in this case its not obvious that this is a fish dish, but it is. It has a cooking time of 1 hour, and will take 25 minutes to prepare.  Best to have an 8 inch ring tin handy and a sauce pan, and pre-heat your oven to 350f which is 180c.  Out of this recipe you'll get enough to serve three greedy gannets or six smallish portions. 2lb/1kg Fresh Spinach White Sauce: 2 oz/50g butter 2 oz/50g flour half a pint/275ml milk seasoning 3 egg yolks good pinch of nutmeg Filling:  1lb/0.5kg fish fillets half a pint/275ml milk 2 oz/50g butter 2 oz/50g flour 3-4 oz/75-100g grated cheese seasoning Garnish: 1oz/25g grated cheese and tomatos 1. Cook spinach in a very little salted water.  Drain well and chop. 2. Make a thick white sauce in the usual way. (not sure how to make white sauce? see  h...

This evening I came across a set of recipe cards that my Aunt has had for, quite literally, years.  They are nearly all 1967 published and in mint condition. I am, sadly, very very happy and intend to bring you some of the finest recipes from this massive collection which is going to take up half of my desk, as I have nowhere else to put it. So the first recipe that I am going to bring from this monster box of goodies is Peanut Butter Soup, and it is filed in the 'Picnics' section. The cooking time for this strange dish is 15 minutes, it should take 15 minutes to prepare and for this you'll need a frying pan and saucepan.  The recipe makes enough for four people. 1oz/25g butter 1oz/25g flour half a pint / 275 ml milk a bay leaf 2 - 3 oz / 50 - 75g peanut butter 1 pint/ generous half litre of chicken stock OR water and stock cubes Seasoning To garnish: croutons. 1. Heat the butter in the pan, then stir in the flour and cook for several minutes, stirring well. 2. Remove fro...