The Broadlands cookery-book : a comprehensive guide to the principles and practice of food reform / by Kate Emil Behnke and E. Colin Henslowe.

  • Behnke, Kate.
Date:
1911
Catalogue details

Licence: In copyright

Credit: The Broadlands cookery-book : a comprehensive guide to the principles and practice of food reform / by Kate Emil Behnke and E. Colin Henslowe. 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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    Batter for Fritters. £ pound of wholemeal flour. 2 ounces of butter. J pint of water. 3 eggs. Stir the flour and water gently together to a smooth batter; then add the yolks of the eggs well beaten, and the whites whipped to a stiff froth. Melt the butter in an earthenware stewpan, and as soon as it is very hot drop the batter in, either in spoonfuls or to form a large fritter. Slices cut from peeled and cored apples, or banana pulp, or any other suitable fruit or vegetable, may be either dipped in the batter and fried, or mixed lightly with it before frying. Castle Puddings. 3 ounces of butter. 4 ounces of wholemeal flour. 3 ounces of sugar or honey. Nutmeg. 3 egg yolks. Beat the butter to a cream with a wooden spoon ; then add the sugar, eggs, flour, and seasoning. Mix well, and bake in little deep cups or tins about fifteen minutes in a hot oven. Serve with sweet sauce or fruit sauce. Fruit Cake Pudding. 1 teacupful of wholemeal flour. 1 teacupful of fruit (raisins, cherries, peel, currants, etc.). 2 ounces of butter. 2 eggs. Lemon rind and juice to taste. Warm the butter a little, and beat the fruit into it with a wooden spoon ; then beat in the eggs, flour, and flavouring. If too stiff, add milk till it is the con- sistency of batter. Turn into a flat buttered dish, and bake in a moderately hot oven till lightly brown—about half an hour.