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Handwritten Recipes Archives

January 30, 2007

Puddings

This is a handwritten receipe from an old cookbook( dated 1824) that is in my collection. Though I dont believe this recipe is quite this early I do believe it is Victorian in age.
It did not give directions but I will improvise. This is a serious amount of pudding being made.

11 lbs fruit (raisins & currants)
6 lbs suet
8 lbs flour
1 lb bread crumbs (or add l lb flour)
1 lb candied fruit
1 lb sugar
36 eggs
1 pint Brandy
2 nutmegs
cinnamon
cloves
1/2 packet mixed spice
ginger

Mix all together. Put a pudding cloth over it put it into boiling water, boil for 4 hours.
NOTE: A Pudding cloth is a foot-square white cotton cloth that is placed over the bowl and then tied with ordinary string that is untreated and unmeltable. Caution must be taken to remove the bowl from the boiling water.

Raspberry Acid

This is another handwritten recipe found in my old cookbook that dates 1824. This receipe is certainly Victorian in age. I haven't run across this recipe on the web as of yet.

12 pounds of Raspberries
5 oz of Tartaric Acid
2 quarts of water
Let it remain 24 hours and run it through a sieve taking care not to bruise the fruit. To each pint of clear liquor put 1 1/2 lbs of loaf sugar pounded. Stir it frequently and let it be bottled when the sugar is dissolved. The whole process to be cold. Not be corked for a week.

NOTE: Most of us do not have Tartaric Acid in our kitchens but you can purchase it just the same and still for food consumption. I found a cheese supply website selling it here.

April 20, 2007

Stewed Pears

This is a handwritten recipe found in my old cookbook that dates 1824. This recipe is certainly Victorian in age. The name of this recipe is:

To Stew Pears

Peel 25 nice pears (any cooking sort will do) lay in the bottom of a stewpan with 1 lb loaf sugar. The rind of a lemon cut in thin strips, a little of the juice, with enough liquid cochineal to make it a nice bright color, let them stew slowly 'till down, try them with a silver fork take them up and add about a tablespoonsful of arrowroot mixed with water to the syrup to thicken. do not take off the stems in peeling the pears & keep a little of the syrup in another basin to throw over them when dished.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

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