Recipes 1836, 1841…

Pembrokeshire Herald and General Advertiser 15th January 1847

Image: Wikimedia Commons
Image: Wikimedia Commons

Mr. Francis O’Shaughnessy, a Galway gentleman, has published the following receipe for making turnip bread :—
“Take eight pounds of Swedish turnips, peel them and weigh them raw put them down to boil, and when well boiled strain and squeeze them well in a cloth then pound them well in a metal pot.

When pounded squeeze them again in the cloth (mind how often I repeat the word well), for the more of the turnip water you take from them the less the bread will taste of the turnip.

Take three pounds of wholemeal, and work up the same as any other griddle bread. Four pounds of meal and eight pounds of turnips will make eight pounds of bread, and the cost when wholemeal is 2s. 4d. the stone, is only Id. per lb.”

Mr. O’Shaughnessy states that his ploughman, a strong man can not eat more than one pound of this bread at a meal.


Wikimedia Commons
Wikimedia Commons

The North Carolina Standard 11th August, 1836

The Sydney Gazette and New South Wales Advertiser 12th June, 1803 p3

Process of making bread with all the bran added, so as greatly to increase the weight and quantity of the nutriment.

Take 7 pounds 7 ounces of bran and pollard and 4 quarts of water and boil the whole very gently over a slow fire. When the mixture begins to swell and thicken, let it be frequently stirred to prevent its boiling over, or burning either at the bottom or sides of the pot. With two hours boiling it will acquire the consistence of a very thin custard pudding. Then put it into a clean cloth and twist it until the liquor is squeezed out; with a quarry of which mix 3 pints of yeast, and set the sponge for 28lbs of flour. The bran and pollard, which when the liquor has been squeezed out is of above four times its original weight before it was boiled, is then to be set near the fire, in order that it may be kept warm.

In about two hours the sponge will have sufficiently risen; upon which the bran and pollard, then luke-warm, but not hot, and into which is to be sprinkled half a pound of salt, should be mixed with the flour and the whole kneaded up very well together, with a quart of the bran liquor, and it should be then baked for two hours and a quarter in a common over. The produce weighed, when cold will be half as much again as the same quantity of flour would produce in the common way, and without the addition of the bran.

If the bran water only is used and the bran itself (which by the boiling increases exceedingly in weight is not added to the dough, the increase of brea will still be considerable; but not of more than a third of the increase that is obtained when all is entirely used.

The following receipt will make a Johnny cake fit for an alderman, a mayor, an editor or any other dignitary in the land.
‘Take one quart of milk, three eggs, one teaspoonful salaeratus, one teacup of wheat flour and Indian meal sufficient to make a batter of the consistency of pancakes. Bake quick, in pans previously buttered, and eat warm with butter or milk The addition of wheat flour will be found to be a great improvement in the art of making these cakes.
The Sydney Herald 26th April, 1841 p2

Maize Wikimedia Commons
Wikimedia Commons

Maize cakes are nutritious and tasty (of course the meal should be sifted); twelve ounces should be issued daily to prisoners of the crown in the service of the Government instead of eight ounces maize meal and one ounce sugar, as at present.

Maize and bran, mixed in about equal proportions, and a bucket of water, is a good feed for horses and working bullocks.

The Sydney Morning Herald 29th July, 1869 p6 (abridged)

The “Cookery Manual for Days of Fasting and Abstinence” contains a number of recipes for rendering food (the consumption of which is allowed by the Church during penitential seasons, simply because the consumption of soon food or other must be allowed) exceedingly palatable and delicious.
Among the twenty three soups (all of them delicious) is a compound for the mortification of the flesh which might surely have effect that object better if there had been fewer nice things in it. It is called almond soup.
The very name has a comfortable and succulent sound, which is very inviting, while the directions for making it are suggestive of a rapturous result;

Blanch and chop, very fine, two ounces of almonds, boil them gently for an hour in a pint of milk, with an onion and a head of celery; then take out the latter, mix together a table-spoonful of flour and a little butter, add half a pint of milk, a little cayenne pepper, mace, and sale; stir the soup on the fire till it has billed a few minutes, add a little cream, and when it boils, serve it directly.


"Alexander Adriaenssen - Still-Life with Oysters - by Alexander Adriaenssen - Web Gallery of Art:  Wikimedia Commons
“Alexander Adriaenssen – Still-Life with Oysters – by Alexander Adriaenssen – Web Gallery of Art:  Wikimedia Commons

Beard your oysters and chop them very fine, to have ready a mixture of bread-crumbs, yolks of eggs, parsley, sweet marjoram and seasoning to your taste; to mix the whole well together into a thick paste, cut it into pieces the length and breadth of your finger; fry the pieces a nice brown. Put ashes potatoes in the centre of your dish and the sausages all round,

Boil some macaroni very tender, cut it very small, mix it with some grated Parmesan cheese and a little pepper and salt, take a little paste and roll some of the chess in it then roll it out thin, cut it with a round cutter and put some of the cheese mixture between two rounds of the paste, egg and bread crumb them, fry them in butter or olive oil and serve in an napkin.

The Day Book 21st March, 1914 p23
Chop two cups of canned corn and beat into it two eggs that must have been beaten very light. Add half a pint of milk, with a pinch of soda beaten in. Melt one tablespoon of butter, add one tablespoon of sugar one half pint of mild and salt to taste Hea this a little and turn into the corn.
]Grease pudding mold. Turn in the mixture. Cover and bake fifteen minutes. Then remove cover and bake ten minutes longer. Serve as a vegetable.
The Day Book 9th January 1913 p15
Work one fourth cup of butter until creamy. Add one half cup of sugar gradually while betting constantly. Then add three eggs, beaten until light, three squares of melted unsweetened chocolate, one cup of soft stale bred crumbs without crusts and three tablespoons of flour. Spread mixture in a shallow buttered tin pan and bake in a slow over. Shape with a small biscuit cutter and put together in squares with cream between and on top.
The Day Book 1st May 1913 p 15

"Fruits Prunus domestica" Photo: YAMAMAYA.   Wikimedia Commons
“Fruits Prunus domestica” Photo: YAMAMAYA.
Wikimedia Commons

Wash one pound of medium sized, as well as moderate priced, prunes. Place the in a bean jar, cover with water, add one scant cup of sugar, three cloves and one slice of lemon. Bake slowly, keeping covered all the time. When prunes look shiny of clear they are ready to serve. Time for baking about three hours. Try to bake these the same day you bake beans. Same fire will serve for both dishes.


The San Francisco Call 17th March 1912 p34

TURNIIP SALAD – when eggs are scarce
from Irene E. Reynolds
Three good sized firm white turnips
Three tender stalks celery or half teaspoon celery salt
Chop Finely and serve with French dressing.

from S. Isabel Rutherford
Cup each grated potato, grated carrot, brown sugar, raisins, flour (little more is better), teaspoon each cloves, cinnamon, nutmeg.
Butter the size of an egg; teaspoon soda dissolved in a little water.

"Céleri". Licensed under Creative Commons
“Céleri”. Licensed under Creative Commons

Steam three hours.


from A.C. Jockmus
Alexandria Celery Sandwiches
Mix cup of finely chopped celery, one fourth cup chopped nuts and one fourth cup chopped olives.
Moisten with salad dressing and spread on thin slices of brown bread.

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