When researching the Nottingham jar, I came across a recipe for a hot-pot using it to cook left over mutton; in the article were other suggestions for economical cooking, fish soup to start, mutton, and then peach batter pudding – and some very nice rolls to go with it all!

Fish soup – For this use the head and shoulders of a small cod and if you have a small haddock so much the better. Remove all the least fleshy parts from the cod, and put them on one side. The remainder, as well as the haddock you put into a saucepan with two quarts of cold water Add two carrots, one turnip (white), and two onions, all sliced. If procurable, you may also add about a teacupful of celery cut small, or you may substitute a salt-spoonful of celery seed tied in a piece of muslin. Boil all for two hours then strain it. Pour back into the saucepan, add half a pint of milk, butter the size of an egg, pepper and salt to taste and a thickening of flour. Put in the pieces of fish, and boil for five minutes. Just before serving sprinkle in a tablespoonful of finely minced parsley.

Peach Batter Pudding — For this very popular sweet, you will require a. tin of peaches, one pint of milk, one egg, a tablespoonful of flour and sugar. The entire cost is under 1s., so it cannot be termed a very expensive dish. Turn the fruit into a pie-dish, with a little of the juice, and sprinkle a little sugar over, but not much. Now make a batter with the flour, milk, and egg, adding a pinch of salt before mixing. Pour this over the peaches, and bake in a hot oven for twenty minutes, or until the batter is set and the top browned. Strew a little sugar over the surface and serve quickly, before it gets flat and heavy.

Some Nice  Rolls – Put two teaspoonfuls of baking powder into a basin and add a little at a time, one pound of flour : mix well as you add it. Stir in two teaspoonfuls of salt, moisten with a pint of sweet milk, and make up into rings or twists, brush over with beaten egg and bake on a floured tin for about ten minutes, in a hot oven.

2 thoughts on “More recipes from 1904

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