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&title;UnknownI was looking through my father’s box of stamps that he
occasionally bought, and found the Penny Black cover he had
mentioned. There are a lot of them around, so they’re not
particularly valuable, although this one is quite early
(postmarked Bedford, 8th August 1840, to an address in Kelsall,
Cheshire) — but what interested me was the contents, which was
two recipes written on the back, and nothing else (no letter, no
text, not even a greeting or signature).The recipes are written longhand as single paragraphs. I
have reproduced them below as written, including line-breaks,
and then followed them with the ingredients and method in modern
format.Bread1½ lb of flour 6 oz butter rubb’din very fine 1 pint of
newmilk 2 spoonfuls of yeast3 eggs & a little salt,
mix alltogether set it to rise 3 hoursbefore the fire
then sift in6 oz lump sugar with afew currants, bake them
insmall tins.IngredientsMethodRub the into the with your fingertips as for shortcrust
pastry.Warm a little of the and mix the
into it, then add the rest of the
.Whisk the into the , then add to the with the , and mix thoroughly.Cover with a damp cloth and leave in a warm place to
rise for three hours (less with modern ingredients).When risen, gently fold in the
and , pour into baking tins
and bake for 45 minutes at 180°C.Sponge CakeBeat separately the yolks and whitesof ten eggs — for 15
minutes thenadd the rind of one lemongrated or a little
of the eſsence& 1 lb of lump sugar grated finebeat
these together ½ an hour, thenadd 10 oz flour &
immediately setit into the oven in bread heat.IngredientsMethodWhisk the until
they form soft peaks.Beat the with the
and until pale and
smooth.Add the to the mix and stir
well.Fold in the .Bake at 180°C for just under an hour.