Recipes from 100 years ago today.

Today’s post is brought to you courtesy of a mere whim. An uninvited idea popped into my head the other day, and I followed it. Wouldn’t it be fun to look for recipes published one hundred years ago to the day?

From the rural Australian newspaper, the Canowindra Star and Eugowra News (NSW), I give you the entire recipe column for 5 June, 1914:-

Egg Cutlets. — Take three eggs freshly boiled very hard, and chop them very fine. Make a nice white sauce rather stiff; mix in the eggs, pepper and salt the mixture, and spread on a plate to cool. Then shape the mixture into cutlets, egg-and-breadcrumb them, and fry them a golden brown.

Marble Jelly.—Fill an oiled mould with irregularly-shaped pieces of jelly of various colours and flavours, such as orange, raspberry, apple or pineapples. Dissolve a half-pint block of vanilla jelly, using boiling milk instead of water. When it is quite cold, but still liquid, pour it gently into the mould and leave to set. The pieces of coloured jelly must, of course, be dissolved and allowed to set in the usual way before they are put into the mould.

Celery Souffles.—Well wash two heads of celery and then cut them into small pieces and boil them in milk. When they are quite tender, take them up and drain them well. Prepare a white sauce with an ounce of flour, one ounce of butter, and the milk in which the celery was boiled. Add this sauce to the celery and when it is nearly cool, beat in the yolks of two eggs and season it with pepper and salt. Whisk the whites of the eggs stiffly and add them to the mixture. Then butter some small china dishes, partly fill them with the mixture, and bake the souffles for ten

minutes.

Bengalese Hash. — Cut into thin slices any cold meat to be used, removing all skin, bone, and fat. Mix a dessertspoonful of mixed mustard with a dessertspoonful of brown sugar a teaspoonful of salt, and half a teaspoonful of pepper. Chop an onion, and let it cook till tender in a small saucepan, with half a teacupful of ketchup and a third of a gill of vinegar. When the onion is tender, stir in the other mixture (mustard, sugar, etc.), a teacupful of stock, and a teacup each of chutney and of red-currant jelly. Thicken with one ounce of browned flour. Put in the slices of meat, and let them heat in the sauce. Serve very hot.

Timbale of Turkey.—Separate the remains of cold roast turkey— or chicken —from bones and skin, and mince very finely, Season with salt, pepper, a dessertspoonful of finely chopped onion, a spoonful of mushroom ketchup, the yolk of an egg, and two ounces of breadcrumbs. Boil some rice till soft, Then drain, and line the bottom of a mould with the rice, as well as the sides. Fill the mould with the minced turkey, cover with the rest of the rice, and place in a stewpan of boiling water. Steam for about an hour. In the meantime prepare a mushroom sauce, and when the timbale is ready, turn it out and - pour the sauce round it.

Raspberry Pudding.—(Four ounces of butter, four ounces of castor sugar, three eggs, four ounces of white breadcrumbs, raspberry jam. First put the butter and sugar in a basin, and beat them to a cream, then add the eggs, beating each one in separately. Lastly, add the crumbs. If you are using crusts, the best thing to do is to run them twice through the mincing machine. Then well butter a piedish, sprinkle the inside over with a few crumbs, put in a layer of the mixture, then a layer of raspberry jam, and so on until the dish is full. Sprinkle a few crumbs over the top layer. Put the dish in a moderate oven, and bake the pudding for one hour. When done, turn the pudding carefully on to a hot dish. Put about two tablespoonsful of raspberry jam in a small saucepan, with about a tablespoonful of water, heat it, then add a few drops of lemon juice, and strain this round the pudding.