Chef Time!

Chef Time!

Sunday, December 4, 2011

Recipes From the Past

I want to share some really old recipes, They were quite interesting and in a way it seems that it is almost challenging me to try. But before I do, does any one know what a Runnet is?


Black Wedding Cake

1 c. butter
1 1/2 c. brown sugar
1 c. molasses
1 c. sweet milk
3 c. flour
2 tsp. baking powder sifted into flour
5 well beaten eggs
2 lb. raisins
1 lb. currants
1/2 lb. chopped citron
1/2 tsp. ground allspice
1/2 tsp. cinnamon
1/2 nutmeg

Put flour in oven, and brown. Be careful not to burn. Dredge fruit, and add last.

Bride's Cake #2

1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3 1/2 cups flour
3 teaspoons baking powder
Whites of six eggs

Beat shortening to a cream, adding sugar gradually. Add flavoring and beat until smooth.
Add alternately a little at a time milk and flour, which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating.
Bake in large greased loaf pan in moderate oven about one hour.

Bride Cake #1

4 pounds of fresh butter
2 pounds of loaf sugar, pounded and sifted fine
1/4 ounce of mace
1/4 ounce of nutmegs
Flour
8 eggs for every pound of flour
4 pounds of currants
1 pound of sweet almonds
1 pound of citron
1 pound of candied orange
1 pound of candied lemon
1/2 pint of brandy

Take the butter, loaf sugar, mace and nutmegs; to every pound of flour put eight eggs; wash and pick the currants, and dry them before the fire; blanch the sweet almonds, and cut them lengthways very thin, the citron, candied orange, candied lemon, and brandy; first work the butter to a cream; then beat in your sugar a quarter of an hour; beat the white of your eggs to a very strong froth; mix them with your sugar and butter; beat the yolks half an hour at least, and mix them with your cake; then put in your flour, mace, and nutmeg; keep beating it till your oven is ready; put in your brandy; beat the currants and almonds lightly in; tie three sheets of paper round the bottoms of your hoops, to keep it from running out; rub it well with butter; put in your cake and the sweetmeats in three layers, with cake between every layer; after it is risen and colored, cover it with paper.

It takes three hours baking.

Apple Cheesecakes

1/2 pound of apple pulp
1/4 pound of sifted sugar
1/4 pound of butter
4 eggs
Rind and juice of 1 lemon

Pare, core, and boil sufficient apples to make 1/2 pound when cooked; add to these the sugar, the butter, which should be melted; the eggs, leaving out 2 of the whites, and take grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste, put in the mixture, and bake about 20 minutes.
Time: About 20 minutes.
Sufficient for about 18 or 20 cheesecakes.

The Book of Household Management (1861).

Bavarian Cheese Cake

Rich biscuit dough
1/2 pound of cottage cheese
Salt
1/4 cup of melted butter
1/2 cup of sugar
1/2 lemon grated
2 eggs
1/2 cup of currants

Make a rich biscuit dough; roll out and place on a well-buttered pie-dish. Then mix cottage cheese with a pinch of salt, melted butter, sugar, lemon, yolks of eggs and currants; add the whites beaten stiff.
Fill the pie with the cheese. Serve hot or cold with coffee.


365 Foreign Dishes (1908)
Cheesecake. No. 1

4 quarts of new milk
1 pint of cream
1 or 2 blades of mace
1 bag of ambergris
Runnet
2 ounces of almonds
Rose-water
Loaf-sugar
Something more than 1/4 pound of fresh butter
6 eggs
1/2 pound of currants

Take the milk and cream; put in the mace, with the ambergris; set it with as much runnet as will bring it to a tender curd. When it has come, break it as you would a cheese, and, when you have got what whey you can from it, put it in a cloth and lay it in a pan or cheese-hoop, placing on it a weight of five or six pounds, and, when you find it well pressed out, put it into an earthen dish, bruising it very small with a spoon. Then take the almonds, blanch and beat them with rose-water and cream; mix these well together among your curd; sweeten them with loaf-sugar; put in the butter, with the yolks of the eggs mixed together. When you are ready to put it into crust, strew in the currants; let the butter boil that you make your crust with; roll out the cakes very thin. The oven must not be too hot, and great care must be taken in the baking. When they rise up to the top they are sufficiently done.


The Lady's Own Cookery Book (1844).




No comments: