Category Archives: Peterson’s

Receipt – Scotch Shortbread

SCOTCH SHORT-BREAD. Take one pound of butter, twelve ounces of finely powdered loaf-sugar, two pounds of flour, four eggs, a few caraway seeds, candied peel to the taste, and the little white sugar plums called caraway comfits. Make the flour and butter hot before the fire. Rub the butter and sugar into the flour with […]

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Receipt: Stewed Cucumbers

Peterson’s Magazine 1865 Stewed Cucumbers – Pare and split in quarters four full-grown but young cucumbers, take out the seeds, and cut each part in two, sprinkle them with white pepper or Cayenne, flour and fry them lightly in a little butter, lift them as much good brown gravy as will nearly cover them, and […]

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Receipt: Plum Puddings

Peterson’s Magazine 1883 December* Plum Puddings. – Two pounds of raisins stoned and chopped a little, two pounds of currants, two pounds of suet, one pound of moist sugar, four or five large spoonfuls of flour, the yolks of eight eggs and the whites of five, two pounds of breadcrumb, a little lemon-peel, a little […]

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Receipt: To Cook Green Artichokes

Recently the Airship Ambassador himself, Kevin Stiel has been posting links to my Victorian Receipts on his twitter account. What a lovely thing for him to mention us!     Peterson’s Magazine 1865 To Cook Green Artichokes. – Take four good sized artichokes. Strip them from the outer leaves, cut off the stalks, and also […]

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