The following recipe appears in the 'American Cookery' Chapter of my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide'.


HUCKLEBERRY PUDDING.
INGREDIENTS. — A pint of huckleberries(or whortleberries, as we call them), 2 eggs, a pint of milk, a saltspoonful of salt, 1/4 teaspoonful of soda, 1/2 teaspoonful of cream of tartar, enough flour to make a thick batter.

Mode.-Mix the cream of tartar with the flour, and dissolve the soda in hot water, then make into a thick batter with the other ingredients. Pick and mash the berries, dredge them with flour, and stir into the batter. Pour the mixture into a buttered mould, and boil 1 hour. Serve with some very sweet sauce.

Time, 1 hour. Seasonable from July to September.

See this post for more information about the book.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]

It's been a while since I published an excerpt from my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' so here goes:

Kitchen Maxims


I think the funniest phrase is "One egg well beaten is worth two not beaten".

For more information about the book, please see this post.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]

(From the SOUPS section of my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

HODGE-PODGE.
INGREDIENTS.-2 lbs. shin of beef, 3 quarts water, 1 pint table-beer, 2 onions, 2 carrots, 2 turnips, 1 head celery, pepper and salt, thickening of butter and flour.

Mode.-Put the meat, beer, and water in a stewpan ; simmer for a few minutes, and skim. Add the vegetables and seasoning ; stew gently till the meat is tender. Thicken with butter and flour, and serve with turnips and carrots, or spinach and celery.

Time, 3 hours, or rather more. Average cost, 6d. per quart. Sufficient for 8 persons.


[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]

This is perhaps something that might go down well with the Christmas Pudding. (The recipe comes from my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information about the book.)

CUSTARD SAUCE (For Puddings or Tarts).
INGREDIENTS.- 1pint of milk, 2 eggs, 3 ozs. of castor sugar, 1 tablespoonful of brandy, bay-leaf if liked.

METHOD.- Boil the milk and bay-leaf, add the sugar, and cool slightly. Beat the eggs well, pour the milk on to them, and strain into a jug. Have ready a saucepan of boiling water, in which to place the jug, keep stirring until the mixture thickens, but do not allow it to boil, or it will curdle. Stir in the brandy, and serve.

TIME. - 25 to 30 minutes. AVERAGE COST, 6d to 7d.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]

(From my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

A PLAIN CHRISTMAS PUDDING FOR CHILDREN.
INGREDIENTS.- 1 lb. flour, 1 lb. breadcrumbs, ¾ lb. stoned raisins, ¾ lb. currants, ¾ lb. suet, 3 or 4 eggs, milk, 2 oz. candied peel, 1 teaspoonful powdered allspice, ½ saltspoonful salt.

Mode.- Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir well together ; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.

Time, 5 hours. Average cost, 1s. 9d. Sufficient for 9 or 10 children. Seasonable at Christmas.


[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

(Another recipe from my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

MEAD.
INGREDIENTS.- 7 lbs. of honey, 2 gallons of water, 2 tablespoonfuls of yeast.

Mode.- Boil the honey and water for an hour, straining very carefully ; drain the skimmings through a sieve and return to the pan. When nearly cold, stir in the yeast and put in a cask in a cool place. In a year's time, bottle; and use 3 months afterwards.

Time, 15 months. Average cost, 1s. 6d. per gallon. Seasonable at any time ; useful for a summer drink.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

(From my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information.)

Today's the day William & Kate tie the knot so here's a recipe to toast the Royal couple...

WEDDING PUNCH
INGREDIENTS.-I quart of champagne, I bottle of claret, I bottle of seltzer water iced, I wineglassful of curaçoa, sugar to taste, ½ pint of crushed ice, strips of cucumber, sprigs of young mint.

METHOD.-Mix all the ingredients together, and serve with the mint and cucumber floating on the surface.

(Image: my wedding bouquet - 1987.)

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

(From my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information.)

Continuing on the Royal theme, here's a recipe with a regal title. Somehow I can't see William and Kate eating this on their big day...

ROYAL PUDDING
INGREDIENTS.-I oz. of fine flour, I oz. of butter, I gill of milk, 4 yolks of eggs, 5 whites of eggs, I dessertspoonful of castor sugar, 2 ozs. of crushed Savoy biscuits, vanilla essence.

METHOD.-Melt the butter, stir in the flour, add the milk, and cook and stir until it leaves the sides of the stewpan clear. Cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, beat well, and then stir in the biscuit crumbs. Whisk the whites stiffly, stir them lightly in, and pour the mixture into a well-buttered souffle mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for 25 minutes. Serve with wine or jam sauce.

TIME.-To cook the souffle, from 25 to 40 minutes. AVERAGE COST, 10d., exclusive of the sauce. SUFFICIENT for 3 or 4 persons.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

(Continuing the series from my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information.)

CIDER PUNCH
INGREDIENTS.-I quart of cider iced, I bottle of iced seltzer or soda water, I wineglassful of brandy, 2 ozs. of sugar, or to taste, I lemon thinly sliced.

METHOD.-Mix all the ingredients together in a glass jug, and serve in small glasses.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

(From my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide' - see this post for more information.)

Last week, we saw what Mrs Beeton had to say to the mistress of the household. Now we can see what advice she has for the servants...


SERVANTS.
ACCORDING to their duties and position in a household so are the responsibilities of servants, but in every situation there are responsibilities. A cook has to a great extent the health of the family in her hands. Ill-cooked food is not only wasteful and distasteful, it is positively injurious ; pots and pans not properly cleaned have often caused illness, if not death. Want of cleanliness in a kitchen is not only bad for the cook herself, but for those who have to share the room. A housemaid has a great deal to do with the comfort, if not health, of the household. Fresh cleanly rooms, well-made beds, dust conspicuous by its absence are healthful and pleasant......Read more »