This recipe is a bit confusing because we don’t think or measure or even use some of these ingredients anymore! First and foremost, treacle. What exactly is this stuff? You might have heard some snarky society commentator complaining that “so and so is spewing utter treacle and it’s nauseating” or the like. Treacle is a … Continue reading
I found three references to Victoria Buns online, from 1861, 1880 and 1885. In 1861, the recipe for Victoria Buns was almost the same as this one, and was found in a household book for women. Vintage Recipes has this book available for you to peruse in a transcribed format, as well as many other … Continue reading
I can’t find any historical references to Catherine Soup so this could very well be the soup devised by the home economics teacher. It sounds an awful lot like a homemade tomato soup or vegetable puree. This could be good as a winter lunch soup, as it sounds hearty and sustaining, while also warming the … Continue reading
There are numerous recipes for dough nuts/donuts/doughnuts and the name always makes me wonder if they were originally called dough knots. I haven’t found any evidence of such naming, it just makes sense to me. I have noticed that Maggie frequently directs to “rub in” the butter. I can only surmise this was how it … Continue reading
Fish cakes can be served with basic tartar sauce or more fancy aioli sauce, kept simple to preserve the flavor of the fish or jazzed up with Parmesan cheese and garlic. The choice is yours. This recipe from Maggie Ritchie give a good base for fish cakes that is still followed today in upscale kitchens … Continue reading
Gram's Recipe Box 