1899 St Georges Hall Cake - Old CookBook Show - Glen And Friends Cooking

1899 St Georges Hall Cake - Old CookBook Show - Glen And Friends Cooking
We've been doing old cookbook recipes for a while now, and some of these old cookbooks have great recipes.
Ingredients:
¾ Lb. Flour
2 Ozs. Lard
2 Ozs. Butter
6 Ozs. Castor Sugar
2 Teasp. Baking Powder
A little Milk
2 Ozs. Peel
3 Eggs
½ Lb. Currants
1 Teasp. Ginger
2 Teasp. Carraway Seeds
Method:
Mix the flour, salt and baking powder together. Rub in the fat smoothly. Prepare the fruit and add all the rest of the dry ingredients to the flour. Beat up the yolks of the eggs with a little milk and stir them in. Whisk the whites up stiffly and stir them in lightly. Turn into a well greased tin. Bake in a moderate oven about 3 hours.


Welcome friends welcome back to the kitchen welcome back to Sunday morning and the old cookbook show today we're going to do a recipe out of this little cookbook sent in by one of our viewers and i thank you very much everyone who has ever sent us a cookbook i thank you very very much i love getting these in the mail i love having them i love thinking that i am now the person who is going to take care of them for the next 20 or 30 years before i pass them along to the next person and they are filled with great recipes so today's cookbook is the northern counties school of cookery and household economy from newcastle on time and it's called a compilation of cottage cookery recipes the price is four pence and it was published in 1899. now this is one book according to the introduction in a series of three and this is the cottage cookery book the other cookery books in the series are household cookery and high class cookery so what the publisher has done or um what the the makers of this book have done and this was put together by the council of newcastle on time the school board all of those groups they've broken it out by socioeconomic class structure which cookbook is which so cottage cookery this is at the bottom rung and i hate saying that but it is sort of the bottom rung of of cookery in that area at this time and the recipes are extremely simple they reflect the economic pressures on people at the lowest rungs so the recipes are a little bit more simple the ingredients are a little bit more simple the preparations are a little bit more simple the the cost of the ingredients is lower so on and so forth and i'd love to get my hands on the other two cookbooks in this series to kind of take a look at um the commonalities of recipes and how a recipe in this book gets bumped up for the recipe in the household book which then gets bumped up for the high class cookery book and i think that's a very interesting look at what was happening here in that time period so i'm on the lookout for the other two books in this series i'll get them eventually now the recipe starts off by saying i should mix together the flour

baking powder and salt but there's no measure for salt or no mention of salt in the ingredient list and i know that that is something that freaks people out they look at a recipe and they say oh they left out an ingredient list the recipe's got to be garbage i'm not going to try it it's horrible these things happen um i don't own a cookbook from any time period that doesn't have a recipe where the ingredient list and what it says to do in the instructions don't match it's something i come across all the time putting together a cookbook is an incredibly difficult difficult difficult process and yes though you are right there are a lot of recipes that are absolutely horrible and they make mistakes all over the place but the fact that they leave out salt doesn't really freak me out all that much just put in a pinch and it'll probably get you there now next it tells me to rub in the fats smoothly and it tells two different types of fat this is lard and it also asks for butter so i'm going to put those in and i'm just going to use my fingers to rub the fat in to the flour it's pretty simple just rub it between your fingers it's not really going to stick to your hands all that much the flour should coat your hands and you just want to rub it in until you get little bits of fat covered in flour that are smaller than the size of a pea you could do this part in a food processor but doing with your fingers doesn't take that long and you kind of really get a good grasp on what it's supposed to be like by doing it with your fingers okay so that's good now i'm going to put it into a larger bowl the recipe now tells me to prepare the fruit which i already have and so we've got some peel i'm going to put that in





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