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Pound Cake - Victorian Recipe
From 'The Dictionary of Daily Wants' - 1859
POUND CAKE.- Beat a pound of fresh butter to a cream, and put to it
nine eggs, well beaten. Next beat them together till thoroughly mixed and light; and put
to them a little shred lemon-peel, or a few blanched almonds chopped, sifted sugar to
taste, &c. Pound in a quartern of dried and sifted flour. Mix well, and bake in a pan for
an hour, in a rather quick oven.
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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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