These days when we see something in a newspaper or magazine headed ‘recipes’, we expect instructions on how to make certain dishes, or cakes, or pastries, something baked, or casseroled, something for lunch or dinner, or some treat for teatime. A hundred years ago recipes were for other products… look at the selection in a newspaper published in 1876:
- hot slaugh
- ginger beer powder
- mock brawn
- walnut catsup
- family oil
- German silver
- to preserve potatoes
- to preserve cream for several, months.-
- to make oil-skins
- shaving paste
- calf’s feet jelly
- Banbury cakes
- to purify the air of a sick chamber
- Norfolk dumplings
- to keep apples
Isn’t that the most random list of home recipes and remedies? In the middle is a short article about German silver which doesn’t seem to be silver at all but a mixture of different metals such as copper, zinc and nickel.
Just in case you fancy the hot slaugh, here is the recipe:
HOT SLAUGH -Take a fine hard head of white or red cabbage, shred it very finely, and put it into a stewpan with a piece of butter the size of an egg, salt, pepper, one tablespoonful of chilli and one of tarragon vinegar. Cover the stewpan and toss gently for about five minutes, when the cabbage should be thoroughly hot through. Care must be taken not to overcook hot slaugh, as it should be borne in mind that this very agreeable dish is a hot salad, and not stewed cabbage, and should therefore retain its crispness.
… and maybe later with a cup of tea, a Banbury cake:
Banbury Cakes.-Work one pound and a half of butter into the same weight of dough as in making puff paste ; roll, it out very thin, and then cut it into oval pieces. Of moist sugar and currant’s mix an equal weight, and wet them with brandy ; put a little upon each piece of paste; close them up, and place them on a tin with the closed side downwards and bake them. Flavour powdered sugar with candied peel, grated, and sift a little over the cakes as soon as they are drawn out of the oven.