Why not try some of these recipes from Clara’s book to help you celebrate the Jubilee this weekend. Here is a recipe for marmalade, keep an eye out for a light sponge cake and ginger beer
Cut the oranges in two, not throught the poles, but across, then with a spoon scrape out all the pulp taking care not to take away of the white part of the rind. Cut the orange peel into slices rather thin, put them in to water, you must change the water every day, till you find it has lost all bitterness, When you take them out of the water, weigh them & to every pound put a pound of loaf sugar, boil the orange peel till it becomes so ternder that you may put a straw through. As soon as you have taken the pulp from the oranges, you must pick out all the skins and pips and close it up till the peel’s prepared as above directed is boiled tender; you must put the sugar to the juice and boil it up before you put the peel to it, skin it from the dross, then put in the peel and let it simmer gently over a slow fire till you find the sugar has entered the peel.
Don’t forget to let us know how you get on when making this dish, and send us your Jubilee pictures.
“Two quarts of flour, half a pound of butter, half a pound of sugar rubbed in the flour, with two ounces of Ginger pounded, a little grated lemon peel sweetmeats, a Glass of brandy, one pound & half of treacle – Miss Bilber” (click image to enlarge)
Don’t forget to let us know if you try the recipe out, and send us your pictures of the dish
Following our recent discovery of possibly the earliest written example of a recipe for the famous Bakewell Pudding, Carolyn and Richard Young have recreated the pudding from Clara’s recipe and it is now on sale in their Original Farmers Market Shop in Bakewell. Here are some photos of their dish
Don’t forget to send us your pictures of dishes created to our historical recipes and we will feature them here too
“To four quarts of Water, put a couple of old Rabbitscut into small pieces, the lean part of a neck of mutton, a shank of ham a few Turnips, a bunch of sweet herbs, or [unknown], season it with a very little Mace, Cayenne Pepper. Thicken it with butter and Flour and as much cream as will make it a nice colour, not very white, it should be made the day before it is used, all the fat may be skimmed off, it ought to simmer by the fire seven of eight hours covered up as it may not away too much”
(click image to enlarge)
Here is the recipe for a Bakewell Pudding discovered in the recipe book of Clara Palmer-Morewood, one time resident of Alfreton Hall. Dated as it is in 1837 it is possibly the first ever documented version of the almond dessert which local legend claims was invented by accident in the 1860s. Why not have a go at making the famous local dish yourself to this unique 1837 recipe? And don’t forget to let us know how you get on, and send your pictures in (Record.Office@derbyshire.gov.uk) and we’ll put them up here.
It reads: “Lay a Puff paste over a tin, open tart mould, put into it two dozen raisins stoned and chopped fine (Dryed cherries would be better) Almonds cut thin, candied orange peel, or any kind of Preserve. Beat well the yolks of four eggs, & the white of one, add ¼ lb of clarified butter, & some powdered sugar, beat all together & fill up the mould with the mixture, (Lemon would improve it) bake it in a slow oven – to be eaten cold & sprinkled over with powdered sugar. 1837”
(click image to enlarge)
We will be adding more recipes from Clara’s book (including some medicinal and gardening “recipes”) over the coming weeks, so keep an eye for more delicious dishes to try your hand at
What was life like in Victorian Derbyshire? Find out at an exhibition of original archives at Community House, Long Eaton on Thursday 19th May 11.30-3.30.