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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. |
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.
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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.
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