Hilda's "Where is it?" of recipes : containing, amongst other practical and tried recipes, many old Cape, Indian, and Malay dishes and preserves: also directions for polishing furniture, cleaning silk, etc. and a collection of home remedies in case of sickness / by Hildagonda J. Duckitt.

  • Duckitt, Hildagonda J., 1876-1905.
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: Hilda's "Where is it?" of recipes : containing, amongst other practical and tried recipes, many old Cape, Indian, and Malay dishes and preserves: also directions for polishing furniture, cleaning silk, etc. and a collection of home remedies in case of sickness / by Hildagonda J. Duckitt. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    A] APPLE CAKE—SWISS APPLE CHARLOTTE. APPLE CAKE. (This being a pudding is not put with other cakes. Mrs. Strachey’s Recipe.) Ingredients. i| lb. Apples, peeled and cored, x lb. White Sugar, cut in quarters. \ pint of Water. Boil the syrup, then add the apples, let them boil till quite soft and in a pulp. Add the juice and rind of a lemon grated. To be done over a quick fire—half an hour. Put into a mould; serve cold, with custard or cream. APPLE CHARLOTTE. (My own Recipe.) Ingredients. i doz. Apples. i tablespoonful of Butter, i lb. of Sugar. A few Cloves or Cinnamon, id. ioaf of White Bread, crumbled A wine-glass of Wine, very fine. Butter a pie-dish, place in it alternately a layer of bread-crumbs (dotted with butter), slightly sprinkled with spice, and then a layer of sugar, and then one of apples. Fill the dish, taking care to have a layer of crumbs at the top, pour over it a glass of wine. Bake a nice brown ; will take one and a half hours. (I generally have a tin cover over the dish for the first half-hour to steam it a little.) Turn out of the dish, and serve hot. SWISS APPLE CHARLOTTE. Ingredients. to or 12 Apples. £ N> Moist S.igar. Bread and Butter. 2 Lemons. Take the crust from a stale loaf, and cut slices of bread and butter from the crumb. Butter the inside of a pie-dish and line it with the bread and butter, then add a layer ot apples, pared, cored, and cut in slices ; strew over them lemon-peel cut very fine, and sugar; continue adding apples, lemon-peel, and sugar until the dish is full. Squeeze over the whole the juice of two lemons, and cover the dis \ with the bread crusts and peel of the apples to prevent burning. Bake an hour in a quick oven ; when done remove the crusts and peels, turn out in a dish carefully. Served with thin custard. {See CUSTARD.)