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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: - British pounds - US dollars - Canadian dollars - Euros - Euros

Eggs - Some Victorian Recipes

From 'The Dictionary of Daily Wants' - 1859

EGG BALLS. Pound a sufficient quantity of the yolks of hard-boiled eggs in a mortar with as much raw yolk and flour as will bind the composition. Add salt, and make up in the form of balls the size of a marble. Put at least two dozen to a tureen of soup.

EGG CURRY. Slice two onions and fry them in butter, add a tablespoonful of curry-powder; let them stev in a pint ot good broth till quite tender; mix half a pint of cream and thicken with arrowroot or rice-flour. Simmer a few minuter, then add six hard-boiled eggs, cut into slices; beat them thoroughly, bin do not let them boil.
* Onions, 2; butter, sufficient; curry-powder, one tablespoonful; broth, 1 pint; cream, 1/2 pint; arrowroot or rice flour, to thicken; eggs, 6,

EGG FLIP. Heat a quart of mild ale and pour it into a jug with a spout; in a similar jug beat up three eggs with a quarter of a pound of moist sugar, add a quartern of brandy or gin, and flavour with nutmeg. When the ale is quite hot but not boiling pour it quickly into the jug that contains the eggs, return it back into the other jug. and thus keep pouring the mixture frnm one jug to the other, till the whole is thoroughly incorporated and perfectly smooth.
* Ale. 1 quart; eggs,3; sugar, 1/4lb.; brandy or gin, 1 quartern; nutmeg, to flavour.

EGG PIE. Mince the yolks of twent four eggs. two pounda of suet, half a pound of bread-crumbs, an ounce of candied peel, two ounces of sugar, one tablespoonful of orange-flower water, half an ounce of allspice, a pound of minced raisins, half a pound of currants. and two dozen sweet almonds; cover, bake, and serve with wine sauce.
* Eggs, 24 yolks, suet, 2 lbs; bread-crumbs,1/2 lb.; candied peel, 1 oz; sugar, 2 ozs; orange-flower water, 1 tablespoonful; allspice 1/2 oz; raisins, 1 lb; currants, 1/2 lb; almonds, 24.

EGG-PUDDING. Beat nine eggs with nine tablespoonfuls of flour, add a quart of milk and a saltspopnful of salt; tie the mixture in a cloth which has been scalded and dredged with flour; put into boiling water, and boil for an hour and a half. Serve with sweet sauce.
* Eggs, 9; flour, 9 tablespoonfuls; milk, 1 quart; salt, 1 tablespoonful.

EGG SALAD. Boil six cloves of garlic for six minutes, and pound them with a few capers and two anchovies; mix them thoroughly with oil, salt, pepper, and vinegar, and serve with hard-boiled eggs, whole or cut in two.

EGG-SAUCE. Boil a couple of eggs hard, and when quite cold mince the yolks and whites separately; mix them well, put them into a hot tureen, and pour to them a quarter of a pint of boiling melted butter; stir, and serve immediately.

EGG WINE. For each half-pint of wine intended to be made, take two eggs, beat them up thoroughly in a small basin with an ounce and and a half of fine moist sugar, and a flavouring of nutmeg and cloves. In the meantime, heat half-a-pint of sherry and water, in equal quantities, or stronger, of the sherry if desired, and when boiling, stir it into the eggs, after which pour the whole backwards and forwards until it thickens. If it will not thicken readily, it must be put over the fire again, and stirred for a few minutes.
* Wine and water, 1/2 pint, mixed; eggs, 2; sugar, l 1/2 ozs.; nutmegs and cloves, to flavour.

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