From an old Nelson Native Forests Action Council recipe book with some interesting 18th century recipes in it - have kept original spelling and punctuation.
WALNUT KETCHUP
Pound your Walnuts very fine in a morter - Sprinkle a little salt on them as you do them - let them stand 3 or 4 days Put them in a rag & squeeze them till the juice is well out boil it very well - let it stand to cool - to a pint of juice put near a pint of Vinegar boil it very well with some Horse Radish Black & Jamaica pepper a little Garlick & Shalot - strain it & let it settle - bottle it - & in each bottle put some of the black & Jamaica pepper a little garlick & Shalot & put a good many Onions with the Walnuts.
elliehen,
Jan 24, 10:07pm
PICKLE FOR OYSTERS
Get one Hundred of the largest Oysters you can procure - when Opened put them on the fire to make hot but not to boil then take them off & strain their liquor through a Tammy sieve then beard the Oysters & throw them into cold water while the pickle is making, add to the Liquor of the Oysters 1 Gill & 1/2 of Vinegar - 1 Gill of Sherry.
Source:'Food For Thought' old Native Forests Action Council Recipe Book
indy95,
Jan 25, 1:53am
" A suitable dish for tea parties ! " Good gracious !
elliehen,
Jan 25, 6:51am
TO MAKE GOOSEBERRY BISCUITS
Gather the goosenberrys when full grown, but not ripe - put them in a jar, & then into a kettle of Water to Coddle until they are soft -rub them through a fine sieve - To a pound of the pulp add one Pound of Sugar Pounded & sifted - the white of one Egg, beat it with a whisk two hours - have some paper moulds ready - fill them and set them in a Warm place to Dry gently - then take off the paper, & keep them in a dry place - the same Bisucits may be made of the Large White Plums or Damsons.
This original old recipe was copied from a handwritten recipe book dated July 8th 1796 loaned by Isel Park Museum to the Nelson Native Forests Action Council.
Couple of recipe titles from Aunt Daisy Poor Man's Goose with Apple Crisp Witches Caterpillar Salad Maori Kisses Matrimony Jam
jessie981,
Mar 3, 10:24pm
Couple of recipe titles from Aunt Daisy Poor Man's Goose with Apple Crisp Witches Caterpillar Salad Maori Kisses Matrimony Jam
elliehen,
Mar 15, 5:00am
BOSWORTH JUMBLESA.D.1485
This recipe is said to have been picked up on the battlefield at Bosworth, having been dropped by the cook of Richard III.
1/2 pound white sugar 1/2 pound flour 6 ounces butter 1 large egg
Rub all together and stir in the egg.Cut into pieces the size of a walnut.Make into the shape of an 'S' and put on a hot tin.
Bake in a medium oven until pale brown.
From 'Centenary Cooking' - Prenton United Reformed Church 1887-1987
olwen,
Mar 15, 5:11am
Not a NZ recipe.This is from Elizabeth Craig "CompleteFamily Cookery" published 1957
Shepherds Pie 1 lb cold beef, mutton or whale meat 2 small peeled onions 1 1/2 oz mutton or beef dripping 1/2 pint gravy 1/2 teaspoon minced parsley Salt and pepper to taste 1 1/2 lb cold potatoes 1 cup hot milk 2 tablespoons butter or margarine Remove fat, gristle and skin before weighing meat anddice. Chop onions.and brown in dripping, then stir in meat, gravy, parsley ans salt and pepper.Simmer 5 minutes and put into buttered pie dish.Mash potatoes, season to taster, and milk and fat.Spread over meat, bake in a moderate oven 250F for 1/2 an hour.
My partner remember whale meat on English menus in the 1950's
miffycat1,
Mar 15, 6:46am
Does any of the old cook books have recipes to use Laurel Berries ! Thanks
makespacenow,
Mar 15, 6:50am
Just had a look in cookery book left to me by grandma not nz.got sections for lazy housewives and wifeless men.and big one when cooking for in laws. ;)
falcon-hell,
Mar 15, 8:20pm
lol,it should be reprinted for some of the lazy sods out there today.
elliehen,
Mar 16, 9:35pm
Bay Laurel berries can be used for medicinal purposes, I think (powdered for 'health' drinks etc) but the Cherry Laurel has poisonous parts and both Laurels should be thoroughly researched first.
claudds,
Mar 25, 3:19am
would to share my olden day ones. tripe and onions,lambs fry,sheeps heart, brains, sweetbreads,ox tail,brawn,kidneys.just a few i can remeber.from a family of 8 kids you had to eat it or go without,no ice-ceams in those days. maybe someone has eaten these wen a kid.a few i still like but not too many.
elliehen,
Mar 25, 5:42am
None of those, thanks claudds, although as a child I liked my grandma's bread and dripping with pepper and salt.
elliehen,
Mar 26, 5:42am
None of those, thanks claudds, although as a child I liked my grandma's bread and dripping with pepper and salt.
In large saucepan, boil first 4 ingredients for 15 minutes.Let sit 24 hours; strain.To liquid, add sugar.Boil at low boil for 2 hours or until quite thick.Put in jars; let cool.Seal.
Source: 'Pioneer Women of the Yukon' Cookbook, Dawson City, Yukon, June 1995
elliehen,
Apr 25, 3:08am
This Yukon cookbook also has recipes for Moose Jerky, Hunter's Caribou Pie, A Star Ballur (Icelandic Love Balls) and more...
pickles7,
Apr 25, 3:33am
Icelandic Love Balls, first doughnuts, ever to be made.
elliehen,
Apr 25, 5:14am
Just for pickles, recipe from Fay Hjorleifson: A STAR BALLUR (Icelandic Love Balls) 1 egg 1/3 cup sugar 1 Tbsp melted butter 1 tsp vanilla 1/2 cup milk 1&1/2 cups flour 2&1/2 tsp baking powder 1/4 tsp salt 1 cup currants (optional) icing sugar (optional)
Stir together egg, sugar, butter and milk.Add flour, salt, baking powder and currants; stir well.Drop by teaspoonsful into very hot fat; deep fry for about 2 minutes.Sprinkle with icing sugar.
In large saucepan, boil first 4 ingredients for 15 minutes.Let sit 24 hours; strain.To liquid, add sugar.Boil at low boil for 2 hours or until quite thick.Put in jars; let cool.Seal.
Source: 'Pioneer Women of the Yukon' Cookbook, Dawson City, Yukon, June 1995
elliehen,
Apr 26, 3:08am
This Yukon cookbook also has recipes for Moose Jerky, Hunter's Caribou Pie, A Star Ballur (Icelandic Love Balls) and more.
elliehen,
Jun 23, 12:17am
Old New Zealand cookbooks are full of curious recipes.It might be interesting to add some of these curiosities to a thread.For the odd poster who thinks all recipes must have been tried before posting, please may it be known that I have not made this Schoolboy Favourite and do not intend to :)
SCHOOL BOY FAVOURITES Take some Weetbix and spread generously with honey or jam.Then a thick layer of marshmallow.Marshmallow: 1 cup sugar, 1/2 cup water, 1 tablespoon Davis Gelatine.Heat 1/4 cup water and gelatine.Boil remainder of water and sugar, then cool and add gelatine.Beat till stiff and white.Spread about 1/4in. thick on top of biscuits and sprinkle with coconut.
Source:late 1940s early 1950s Nelson Cookery Book, with all contributors' names, mostly Mrs Somebody plus husband's initials.The cover with date of publication is long gone, but the phone numbers in the local advertisements are only three digits, and the oven temperatures are all, 'hot, cold, quick' etc
INVALID'S DELIGHT Melt one jelly (preferably lemon colour) in one large cup of water.Bring one cup of milk to the boil.Add beaten yolks of two eggs.Whisk in stiffly beaten whites.When cool blend custard with jelly mixture and set in bowl or moulds.
Same source.all the early cookery books have a section for Invalid recipes, some quite grotesque.
elliehen,
Jun 23, 12:31am
BRAIN AND WALNUT PATTIES 2 sets of brains, 1/2 teaspoon salt, 1 slice onion, 1&1/2 dessertspoons butter, 1&1/2 dessertspoons flour, 1 cup milk, 1/4 cup chopped nuts, lemon juice, cayenne pepper, egg glazing, breadcrumbs, fat.Soak brains 30 minutes in salted water.Clean and boil.Drain, cover with fresh water, add salt and onion.Simmer 15 minutes.Drain, cool, cut in 1/2in cubes.Melt butter, add flour, cook 1 minute.Add milk, stir until boiling.Fold in brains and walnuts, season.Then cook and shape patties with flour, egg glazing and breadcrumbs.Fry.
Source:Same Nelson cookbook.Some believe that walnuts, because they look like brains, are good for the brain.Maybe in a brain and walnut pattie you are getting a double dose of goodness ;)
hezwez,
Jun 23, 3:00am
From an ancient New Plymouth cookbook titled "What Do You Really Know About Bread!" by G South, a baker & Pastrycook, published in the days when phone numbers were 3 digits long, we have: Babooty Curry Half lb bread Half lb cold meat 1 onion 1 egg 1 dessertspoon curry powder A little seasoned stock Moisten the stale bread then mince the bread, meat and onion through machine. Mix the curry and stock to moisten sufficiently. Butter or gtrease a pie dish and put it all in, except for the egg which is beaten separately and poured over the top. Bake half an hour in a moderate oven and serve. All the recipes include bread, not surprisingly, and I was fascinated to see in another where the word catchup is used in lieu of ketchup. Bon appetit!
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