ragdall
Global Moderator
Posts: 1,685
|
Post by ragdall on Oct 30, 2015 11:54:51 GMT
Something doesn't make sense in that step. I think I'm too tired to work through the process tonight to figure it out. I got lost trying to figure out if the cream was added before, and if not, maybe it needs another line for the dissolved gelatin?
|
|
maeve
Member
Posts: 1,154
|
Post by maeve on Oct 30, 2015 22:43:43 GMT
I just watched the video. Too tired here too. It's clear in the video so that's easy to check again when one of us is awake. Thanks for the good recipe, Sandra. I vote for whipped cream topping.
|
|
maeve
Member
Posts: 1,154
|
Post by maeve on Oct 31, 2015 19:23:50 GMT
The cream was already added. The line according to the video should read something like my suggested correction. All that was missing was to add the dissolved gelatin mixture.
|
|
|
Post by sandrainsydney on Nov 1, 2015 9:18:38 GMT
please post photos of your completed cakes when you get around to creating them
|
|
maeve
Member
Posts: 1,154
|
Post by maeve on Nov 1, 2015 12:52:39 GMT
We'll see.
|
|
|
Post by meganl on Jul 7, 2016 11:41:12 GMT
I have recently joined a local site called Orkney favourite recipes and having great fun searching through old SWRI and Guild cookbooks to find recipes for folks. These small books were often made as fundraisers with members of a local women's institute or church guild putting in their favourite recipe.
The recipes can often be quite idiosyncratic using local terms and assuming a level of knowledge that may have been learned at mothers knee back then but are no longer in general knowledge. They also have a habit of giving vague timings and temperature guides like "Bake till set" or "cook in a slow oven". These may sound strange to modern readers but it must be remembered that many of these women were probably still cooking on a coal range electricity not being generally available till the later years of the 1950's indeed my mother in law only got mains electricity in the 1980's
Here is recipe from one of the books
Free Kirk pudding
3 tablespoons flour 3 tablespoons ground rice 1 teaspoon baking soda 3 tablespoons sugar 3oz currants 3oz raisins 1 breakfast cup of sweet milk 1 tablespoon butter
mix dry ingredient well together boil milk and butter and pour over other ingredients stir well and put in a buttered bowl cover with greased paper and boil 2 hours.
at least this one has some idea of time though for the life of me I cant remember what it tasted like.
|
|
|
Post by sandrainsydney on Jul 7, 2016 12:49:09 GMT
Some years back I collected a few similar Australian booklets created by a small publisher for fundraising, & gave them to Mudcatter for a Secret Santa pressie. I have my Great Aunt's 1922 cookbook, a little treasure which has seen better days. As I'm not a cook - dinner is normally soupy stew with lotsa' veggies & something proteiny boiled in a saucepan, then poured into a bowl, flavoured & eaten with a spoon - I've never used it, but would never get rid of it. sandra (owner of 4 cookbooks, 2 recipes cut-out-of-newspaper & 1 scribbly note from the net on how to cook a grain)
|
|
maeve
Member
Posts: 1,154
|
Post by maeve on Jul 8, 2016 9:35:36 GMT
Hi, Megan and Sandra! I'm helping my mother find homes for all her remaining cookbooks, so reading through some to be sure I am also ready to let them go.
|
|
ragdall
Global Moderator
Posts: 1,685
|
Post by ragdall on Jul 8, 2016 9:58:23 GMT
Welcome, Megan! Thank you for taking the time to type up the recipe and introduction for us. You must have quite a collection of recipe books? The Kirk pudding recipe looks doable, other than I have no idea how does one grind rice? Maybe rice flour could substitute? I wonder if it would taste like rice pudding?
Sandra, your Great Aunt's 1922 cookbook is a priceless treasure. Thank you for sharing the pages.
|
|
ragdall
Global Moderator
Posts: 1,685
|
Post by ragdall on Jul 8, 2016 10:04:14 GMT
You two have inspired me. I remembered that I have an old cookbook that belonged to my Mother. It's dated 1934, which is the year that my parents married. One of my dad's sisters may have sent it to my mother as a wedding present? The title page: By coincidence the first recipe page the book opened to also has pudding recipes: This page has a cookie recipe that I can remember my mother making when I was very young. It is peppered with her notations, (among other things ):
|
|
|
Post by meganl on Jul 8, 2016 10:17:22 GMT
|
|
maeve
Member
Posts: 1,154
|
Post by maeve on Jul 8, 2016 20:17:12 GMT
Interesting, around here hermits are traditionally made in a long roll(something like a biscotti roll without the second baking of the sliced pieces), then sliced when cooled. Raisins are whole, and lots of them stirred into the dough.
Rice can be ground just as wheat, oats, barley, and maize can be. Some food processors are up to the job. I have a grain mill for the task.
We're enjoying a bread pudding of sorts. It's been too hot to bake, my hand hasn't been good for mixing (bandaging and batter do not mix...haha) but I have lots of frozen almond croissants from a food clearance shop nearby. The yeast must have been old for they don't really rise into the light, flaky pastries they should be. This week I chopped three of the baked croissants into tiny pieces and mixed them with 2 leftover wholegrain waffles, soaked it all in milk, fresh bantam eggs, vanilla, organic Stevia sweetener, with Chinese Five Spice, cinnamon, and nutmeg. Cooked at 350 F for about 30 minutes and served warm with vanilla ice cream and homemade maple syrup, it is scrumptious.
|
|
|
Post by sandrainsydney on Jul 9, 2016 1:30:15 GMT
strangely enough the recipe I recently tore out of a magazine is for a croissant (bread) pudding! And I also had a packet of short-date supermarket croissants which I used. I didn't have any salsa, so used chutney instead. YUM! sandra (memo to self - keep an eye out for cheap left-over croissants) Attachments:
|
|
|
Post by meganl on Jul 9, 2016 5:32:15 GMT
I used to always keep a can of croissant dough in the fridge it was amazing the things you could make if someone dropped by unexpected.
One I often adapted depending on who came was to lay the rectangles round a pie tin then layer up pull the rest of the dough over and bake and you have a quick ring bake. I liked vegetables layers with cheese would often make it and let it cool if we were going on a picnic or if I was feeling decadent it would be layers of salami or a packet of Italian meats from the shop if they were on offer with yellow peppers and cheese.
|
|
ragdall
Global Moderator
Posts: 1,685
|
Post by ragdall on Jul 9, 2016 8:00:51 GMT
Yumm, yumm, yumm! Such great ideas you all have. My quick recipe for short notice visitors is a scone recipe I got years ago from an older lady: 2 large cups of flour 1 small teaspoon soda 1 large teaspoon cream of tartar 2 teaspoons salt 1½ cup milk (try 1 cup)
Mix into soft dough, roll out, cut with cookie cutter, and bake at 450 F for 13 minutes.
These are good when served warm with butter or jam. I sometimes mix raisins, currants, or dried cranberries into the dough. Especially now when I omit salt from recipes for health reasons. The berries give them flavour to compensate. Cranberry scones:
|
|