some vintage Christmas recipes from my collection –
1921: Christmas Cheer
From The Times: first, for those who do not like their pudding "to emerge rich and dark from a long imprisonment in the basin", but prefer a lighter more wholesome compound.
Enchantress Christmas Pudding.
½ lb each of bread crumbs, sultanas, currants, raisins, mixed peel, suet, brown sugar four eggs, and the zest of two lemons. Mix and cook in the usual way, serving brandy or orange butter.
For those who dislike both pudding and cake, this alternative was suggested:
Macédoine of Dried Fruits and Cake.
Cut into small pieces some glacé cherries, French plums, raisins, citron peel, dates, and a few crystallized or glacé French apricots, greengages, or pears. Put these into a stewpan with a tin of pineapple cut into small pieces with the juice added to the other fruit, let all get hot, and place in the centre of a hot silver dish with slices of spong-cake cut in rounds fried in butter to a pale brown on both sides. A dash of rum or maraschino flavouring the mixed fruit can be added, or the fruit could be piled onto a pyramid on a large round of fried cake divided into sections.
And for the children, for whom an almond-iced and sugar-iced cake may be too much of a good thing:
Children’s Cake.
½ lb butter beaten to a cream with ½ lb castor sugar, break in four fresh eggs, beating each separately, add gradually ½ lb flour, then 1 oz of skinned and chopped pistachio nuts, 1 oz chopped sweet almonds, ½ lb glacé cherries halved, the grated rind of a lemon. Mix well, bake in a moderate oven for some two hours. Cover with soft icing, and decorate if desired.
1921: Christmas Cheer
From The Times: first, for those who do not like their pudding "to emerge rich and dark from a long imprisonment in the basin", but prefer a lighter more wholesome compound.
Enchantress Christmas Pudding.
½ lb each of bread crumbs, sultanas, currants, raisins, mixed peel, suet, brown sugar four eggs, and the zest of two lemons. Mix and cook in the usual way, serving brandy or orange butter.
For those who dislike both pudding and cake, this alternative was suggested:
Macédoine of Dried Fruits and Cake.
Cut into small pieces some glacé cherries, French plums, raisins, citron peel, dates, and a few crystallized or glacé French apricots, greengages, or pears. Put these into a stewpan with a tin of pineapple cut into small pieces with the juice added to the other fruit, let all get hot, and place in the centre of a hot silver dish with slices of spong-cake cut in rounds fried in butter to a pale brown on both sides. A dash of rum or maraschino flavouring the mixed fruit can be added, or the fruit could be piled onto a pyramid on a large round of fried cake divided into sections.
And for the children, for whom an almond-iced and sugar-iced cake may be too much of a good thing:
Children’s Cake.
½ lb butter beaten to a cream with ½ lb castor sugar, break in four fresh eggs, beating each separately, add gradually ½ lb flour, then 1 oz of skinned and chopped pistachio nuts, 1 oz chopped sweet almonds, ½ lb glacé cherries halved, the grated rind of a lemon. Mix well, bake in a moderate oven for some two hours. Cover with soft icing, and decorate if desired.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/54009-1921-christmas-cheer-times.html
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