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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    Christmas Plum Pudding. 8 new-laid eggs. pounds of raisins stoned, ii pounds of sultanas. £ pound of currants. i£ pounds of dry bread- crumbs. 1 pound of flour. % pound of citron cut in thin strips. \ pound of orange and lemon peel cut as the citron. £ pound of dark treacle. 1J pounds of butter. £ pound of almonds blanched and cut in strips length- wise. 1 nutmeg finely grated. 2 ounces of cinnamon pow- dered. x pound of sugar, if desired. 1 pint of milk (about). Chop the butter, and mix thoroughly with the flour, breadcrumbs, nutmeg, and cinnamon. Add the fruit and peel, and then the eggs, well beaten, the treacle, and lastly the milk. Mix the whole thoroughly well together, put into buttered basins, tie down securely with buttered paper or a well-floured cloth, and boil, allowing one and a half hours to a pound. Bran Jelly (Half Pint). 2 breakfastcups of bran. | 3 breakfastcups of water. Put the ingredients in the oven in an earthenware covered jar, and cook slowly for four or five hours. Strain, pressing with a spoon to extract all the good- ness ; put into a wet mould in a cool place to set. To Flavour. Apple.—Put in the jar with the bran and water one apple, peeled, cored, and cut up, a three-inch strip of orange-rind, and a three-inch strip of lemon-rind; let all cook together. Half an hour before straining add the juice of a whole lemon. Figs.—Three figs instead of apple. Prunes.—Three prunes instead of apple.