Tuesday 27 August 2013

Mincemeat

2lb currents
1lb raisins
3/4 lb suet
2lb apples
1 1/2 lb fine sugar
9d rum
3/4lb L peel
packet allspice
1 nutmeg



No method to this one, just a list from Jessie, so I have no idea how big the packet of allspice would be, I just hope she remembers not to grate her nutmeg from the stalked end!!!! (see post on how to grate a nutmeg)

Sunday 25 August 2013

Prescription for Catarrh

as much boric acid that will lie on 6d three times - and twice of salt and once of soda. Wine glass full of water to mix.
Use in syringe.


Sorry if you are eating your breakfast!!!!
A few things to note, first of all Jessie had wine glasses and I bet they were no where near the monster glasses we have today.  And for anyone younger than 40,  6d is in old money, and is sixpence!

There are a few 'recipes' in Jessie's book like this...

Friday 23 August 2013

To Grate a Nutmeg

Never begin to grate a nutmeg at the stalked end as it is full of holes


Wise words from Jessie, how many of us have made the fatal mistake of grating our nutmeg from the stalked end!!!!

Thursday 22 August 2013

Cheese Scones

Today felt like a cheese scone day, straight out of the BeRo book......



My Damson Jam - for Rosie

2.2lb Damsons
2.2lb sugar
3/4 pint water

Wash the damsons and remove any stalks
put in jam pan with water on a medium heat and simmer for about 30 minutes, breaking up the damsons every 5 minutes or so to release the stones from the fruit.
Add the sugar and stir until the sugar has dissolved, then with a slotted spoon scoop up the stones that should be floating on the surface.
Turn the heat high to allow the mixture to boil for about 10 minutes, test to see if it has reached the setting point, if not boil for a couple more minutes then test again.
pour in warm jam jars.

If you see any stones as you pour into jars, remove them.  But I always but a caveat on the jar if I am giving them as a gift, as there is always a stones or two that get through and you don't want anyone loosing a tooth!!!!

Let me know how it turns out

M

Wednesday 21 August 2013

Marmalade

3 pints water for every lb of fruit (sliced)
stand for 24 hours or more - them boil for 1/2 hour.
1 1/2 lbs sugar to every lb of boiled fruit
Boil for 3/4 hour or longer

What I need to remember is that this was Jessie's personal recipe book, so her instructions would just have been prompts for her, which could explain the lack of them!

Damson Jam

Damson season will be with us soon, and I will be making my damson gin, but in the meantime, one from Jessie


Damson Jam
5lb damsons
2 pints water
Boil quickly for 20 minutes
Add 7lbs sugar and boil for 10-15 minutes

That's it......

Wednesday 14 August 2013

Gooseberry jelly

I'm back, been a bit busy!!!!

So here is a quick one

2 quarts gooseberries
3 pints water
1 lb sugar to every pint of juice


Jessie does assume a level of skill as there is no method to make it, just make as you would any other jelly. Cook the gooseberries and water until cooked, suspend in muslin, over night.  Do not push the mix through or you will get cloudy jelly.....and no one wants that!
Discard the pulp, measure the liquid, add sugar, boil until setting is achieved.  pour into sterilised jars.

Friday 2 August 2013

Rhubarb Jam

Quick and simple, I don't know why we aren't all out there making jam.......

2lb rhubarb
6 oranges
4lb sugar

cut up the rhubarb, grate the rind of the oranges and cut off the pulp.
put with juice of oranges add only liquid into pan and boil till soft.
add sugar and boil for 10 minutes

Thursday 1 August 2013

Scotch Drop Scones (Miss Sykes)

I have no idea who Miss Sykes was.....but she knew the size of a walnut!!!!


7 tablespoons sifted flour
4 tablespoons soft sugar
1 teacup of milk
1 pinch salt
2 teaspoons baking powder
2 eggs

Put flour and salt into a basin.
Beat sugar and eggs; make a hole in the flour and pour in the eggs and sugar, stirring round carefully and adding milk by degrees; beat up.
Grease a griddle, and make it very hot.
Lastly add baking powder and drop in spoonful's on the hot griddle and turn when the bubbles appear.
NB. Can be made richer by rubbing butter the size of a walnut into the flour