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Victorian Cookery: Recipes and History

Victorian Cookery: Recipes and History
by Maggie Black
  With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
  More information and prices from:
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Mrs Beeton's Book of Household Management

Mrs Beeton's Book of Household Management
by Isabella Beeton
  A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles.
  More information and prices from:
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Doughnuts - A Victorian Recipe

From 'The Dictionary of Daily Wants' - 1859

DOUGHNUTS. Work smoothly with the finger four ounces of lard and four pounds of flour;

add

  • half a pound of fine brown sugar,
  • two tablespoonfuls of allspice,
  • one drachm of pounded cinnamon,
  • half a drachm of cloves,
  • two blades of mace powdered,
  • two tablespoonfuls of fresh yeast which has been watered for one night, and which should be solid, add as much new milk as will convert the whole into a rather firm dough;

this stand from an hour to an hour and a half near the fire, then knead it well and make it into balls about the size of a small apple;

hollow them with the thumb, and enclose a few currants in the middle;

gather the paste well over them, and throw them into a saucepan half filled with boiling lard;

when they are equally coloured to a fine brown, lift them out and dry them before the fire on the back of a sieve.

The lard should boil only just before the doughnuts are dropped into it, or the outsides will be scorched before the insides are sufficiently done.

More Victorian Recipes



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