historicall.y

During the 1800s, this cake was extremely popular. In fact, Charlotte Brontë describes Jane Eyre and her childhood friend Helen Burns eating seed cake in Miss Temple's room in her popular novel: Jane Eyre! Ingredients: 450g butter at room temperature 450g plain flour 350g sugar 20g caraway seeds 6 whisked eggs 200ml milk grated nutmeg to taste ground mace to taste Equipment: Scales Whisk Measuring Jug Large Cake Tin Grease Proof Paper Wooden Spoon Mixing Bowl Grater Wire Cooling Rack WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Method: Preheat the oven to 170°C. Grease the baking tin and/or lay greaseproof paper on the bottom to prevent the cake from sticking. Using the wooden spoon, cream the butter and sugar together until light and fluffy in a mixing bowl. Stir in the plain flour. Add the seeds, nut meg and mace to the mixture. Into another bowl, break the eggs and whisk together. Gradually adding the whisked eggs, mix the concoction unti...

Ingredients: 150g of peas (fresh or frozen) 500g boned ham joint 1/2 tbsp of horse radish sauce (optional) 1 dessert spoon of linseeds (optional) a knob of butter Equipment: scales 2 clean cloths  large pan dish string fork sharp knife spoon WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Method: Boil a large pan of water. If needed shell the peas. Put the peas in a dish with the butter, linseeds and horse radish sauce. Carefully tip the peas into a cloth and making sure that their are no gaps tie the top up with some string. Put the ham in the second cloth and tie up the top. Boil the peas and ham in the cloths in the pan for about one and half hours.  Using tongs, remove the cloth and drain all the water out. Lift the ham out and slice it. Arrange the ham into the centre of a dish and pour the peas around the ham. Serve hot. 

WARNING: Contains nuts and dairy This recipe is from the Neolithic age. It is a very simple recipe which is suitable for breakfast or pudding. Ingredients: fresh raspberries fresh blueberries a few hazelnuts a little bit of cream Equipment: bowl chopping board  sharp knife  spoon WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Method: Add the fruit to a bowl Drizzle the cream over Using the board, chop or crush the hazelnuts Eat fresh

Ingredients: 4 lemons  3lb sugar 2 pints of boiling water Equipment: a grater a bowl or jug a large pan or kettle to boil the water WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Method: Grate the rind of the lemon and set aside. Slice the lemons and squeeze the juice out. Put the sugar into a large bowl or jug. Add the lemon rind and juice. Pour the water on and let the sugar dissolve. Leave to cool before straining and bottling. Dilute to taste. Serve chilled.

WWII Plum Pudding Recipe by Esther This is a perfect wartime substitute for christmas pudding or any other type of desert.  Like many World War II recipes this one uses less sugar and simmer our luxury items than normal, apparently still tasting the same! Ingredients: 8oz (250g) grated raw  potato 6oz (200g) grated raw carrot 4oz (125g) plain flour 1 teaspoon salt 2-4 oz (60-120g) sugar 1 teaspoon bicarbonate of soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 10-12 oz (300-350) mixed dried fruit 3oz (90g) melted dripping or margarine WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Instructions: Grate and prepare all of the  vegetable. Mix all of the dry ingredients together, add the fruit and vegetables and, lastly, add the melted dripping. Put into a greased dish, (2 pint [1 liter]) size and cover with grease paper or a lid. Steam for three to four hours Note: This keeps for two to three days....

Pottage was eaten a lot throughout history. Basically a thick soup, it can be cooked easily and cheaply   for for the wealthy, rich and expensive. This is a recipe for vegetable pottage, the sort of food that the working class would have eaten.  This recipe is in the style of a Tudor pottage recipe therefore there is no exact amounts. I apologise for any inconvenience. Ingredients : 1 onion 2 leeks  1-2 parsnips 1 small cabbage graden herbs (e.g. rosemary, parsley, fennel, thyme) butter stock or water  seasoning (salt and pepper) Equipment: large cooking pot knife for chopping and peeling the vegetables  chopping board wooden spoons for serving and stirring WASH YOUR HANDS FOR HYGIENE PURPOSES!!! Method: Peel the onion and roughly chop it. Top and tail the leeks, peel the outer layer and roughly chop it. Top and tail the parsnips (if you want you can peel it) and roughly chop. Roughly chop the cabbage into smallish ...