Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. 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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    water in the saucepan boils stir it quickly in, and then simmer for io minutes, stirring carefully. Pour it into a cup or basin, stir in a little brown sugar, and serve. If liked, it may be flavoured with a few drops of lemon juice, or a little spice. If spice is used it must be mixed with the oatmeal while dry. ANOTHER WAY OF MAKING GRUEL. Use coarse oatmeal and sprinkle it into the boiling water, boil for | hour, stirring frequently ; then strain it and sweeten to taste. Average cost |d. BARLEY WATER. i oz. of pearl barley. Water. A little lemon-juice or rind. Sugar to taste. Wash the barley well. Put it into a pint of water and let it boil up ; then pour off the water, add i pint fresh water, and boil it till reduced to about ^ pint. If lemon peel is used for flavouring it must be cut very thin and boiled with the barley. Add sugar and flavouring to taste, and serve either with or without straining. Average cost £d. STEAMED CUSTARD, i gill milk | i egg | i tsp. sugar. Grease the inside of a cup or small basin. Break the egg into another basin, remove the speck, and beat it thoroughly ; stir in the sugar and the milk. Pour all together into the greased cup, cover it with a piece of greased paper, set it in a pan of water that is nearly boiling, and cook it very gently for about ^ hour. If the water is allowed to boil the custard will curdle. Let it stand a minute after being taken out of the water and then turn it carefully out. If not meant for an invalid, flavouring of lemon rind or bayleaf should be added ; the milk being simmered for a few minutes with the flavouring in it, then allowed to cool, and added to the egg after the flavouring is removed.