Tempting Victorian Recipes
Your Fascinating Glimpse into the Victorian Kitchen!
Have you brushed up on your old English? If you have, then this is the recipe collection for you - especially if you know the difference between a 'quick' oven and a 'slow' oven!!
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I've recently unearthed a scan of a Victorian recipe book that has several tea-cake recipes! Sweet, savory, dry - there are cakes for every occasion! Have your old-time conversion chart ready!
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Big thanks to Victorian Voices for the document! Source: https://www.victorianvoices.net/ARTICLES/Petersons/P1858-Teacakes.pdf
Let's focus on one - "hurry biscuits"! Here's the recipe (or "receipt" as it used to be called):
INGREDIENTS
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2 quarts of flour​​​
- 5 oz of butter
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2 cups of water
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​DIRECTIONS
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Pull apart your dough into bun-sized pieces
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Arrange on a baking sheet
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Cook for about 20 to 30 minutes
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You'll Love this Delightful Recipe for Posy Cake!
What's posy cake, you may ask? It's a simple sponge cake with plenty of fruit, including a fruit-based curd instead of frosting!
This recipe from Food.com is easy to follow, even if this is your first foray into traditional Victorian cooking! Copied from: https://www.food.com/recipe/victorian-spring-posy-cake-for-easter-or-mothers-day-362106
INGREDIENTS
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8 ounces butter, softened
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8 ounces caster sugar
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4 eggs, beaten
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8 ounces self raising flour, sifted
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2 large oranges, zest and juice
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8 ounces mascarpone cheese
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8 tablespoons lemon or orange curd
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lemon curd, to spread
Decoration: -
crystallised violets
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orange curls​​​
​DIRECTIONS
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Pre-heat oven to 150C or 300°F.
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Grease and line two 8" sandwich tins/sponge cake tins.
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Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake.
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Gently add the grated zest of two oranges.
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Add the beaten eggs and then GENTLY fold the flour in with a metal spoon.
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Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked.
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Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks!) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing.
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Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!).
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When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich!
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Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve.
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Keeps for up to one week in a tin, in a cool place.
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Sponges can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.​​​​​​
Ever Heard of Amber Pudding? Try This Deliciously Sweet Delicacy!
This pudding - which is more pastry than pudding - is a great springtime treat! It can comfortably be eaten at any temperature, and goes great with cream and tea.
INGREDIENTS
For the Shortcrust Pastry
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2 1⁄4 cups all-purpose flour (225 grams)
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8 tablespoons butter (100 grams, or use 50 grams butter and 50 grams lard)
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1⁄2 teaspoon salt
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2 tablespoons cold water
For the Pudding
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2 eggs, whole
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2 egg yolks
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1⁄3 cup caster sugar (superfine granulated, 75 grams)
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1⁄2 lemon, grated rind of
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2 tablespoons fine-cut marmalade (30 ml)
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8 tablespoons butter, melted (100 grams)
​DIRECTIONS
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FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl.
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Cut the butter (or if using the lard/butter combo) ½ inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
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Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
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Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
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Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set.
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FOR THE PUDDING: Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter.
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Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.
Baking Mad also has a slightly adjusted recipe for warm Amber pudding!
Time for Tea? Then It's Time for Tea Sandwiches!
Tea time sandwiches are a tasty and filling treat to accompany your favorite tea. Whether they be vegetable-based, sweet or savory, they're still a favorite snack, long after the end of the Victorian era!
And this recipe series, courtesy of Preppy Kitchen, has a great set of recipes for your next tea time or light meal! Here's how to make them all at once without being overwhelmed.
​DIRECTIONS
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Preheat oven to 350 degrees F. Season chicken breasts with olive oil, salt and thyme. Bake for about 30 minutes. Let cool, rip cooked chicken into 1 ½ inch pieces. Mash the cranberries in a bowl. This step is messy!
​Chicken Sandwiches
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In a bowl, mix together mayonnaise and dijon mustard. Combine cranberries, chicken, mayonnaise mixture until incorporated.
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Butter sliced white bread bread. Add chicken mixture and a layer of watercress. Cut off the crusts and slice into rectangles.
​Egg Salad Sandwiches
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In a bowl, mash hard boiled eggs.
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Butter bread slices. Add egg mixture. Cut off crusts. Cut rectangles.
Watercress and Salmon Sandwiches​
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Chop watercress. Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined. ​
Cucumber Sandwiches
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Cut paper thin slices of cucumber. Chop dill. Combine with softened cream cheese, lemon zest and a pinch of salt. (This mixture will be used again).
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Spread cream cheese mixture onto white bread and add cucumbers slices.
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Cut off crusts, then cut rectangles. Spread the same cream cheese mixture from the cucumber dill sandwiches on to pumpernickel bread. Add a layer of cucumbers, then salmon.Cut a circle out of the sandwich. Transfer some of the cream cheese mixture to a piping bag and pipe a dollop. Add a dill sprig for garnish.
A Fun Summer Treat - Homemade Potato Chips!
There's no better way to spend a summer afternoon than reclining with a nice snack. Some prefer watermelon, some like seeds and nuts, while others like a bowl of potato chips!
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If you're the latter, then try this simple recipe from the Victorian era to create your own stovetop potato chips in minutes! Big thanks to Victorian Voices for collecting these documents!
​DIRECTIONS
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Peel and slice 2-3 potatoes into thin slices.
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Pan fry on the stovetop in vegetable oil, letting them fry until crispy (or bake in the oven at 350 until they reach a crispy golden brown, if you'd prefer a healthy alternative)
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Remove the pan from heat, and remove the chips from the oil with a perforated spoon when safe/cool enough to do so.
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Season the chips before serving (or season before baking, if you choose to bake)
The Prologue
Forced to flee their beloved planet of Ceres by their enemies, the Tresians, how do Jed's people escape and survive in space in the old mining ships?
Then, playing hide and seek amongst the stars with the Admiral, their resourceful foe, can they sustain themselves to reach another habitable planet?
Yet romance flourishes even in the harshest of times. And miracles can happen.
Veronica Sanders Author
Veronica is a new author who skillfully blends the realms of science fiction, historical facts, and old-fashioned romance. Now, find out how she crafts an immersive experience in her short reads that leaves readers spellbound!
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