Today
I will be packing and checking all is in order for my holiday with my sister. We leave tomorrow for Washington DC
and New York City to catch up with my nephew for his birthday, and to do some
obligatory holiday sightseeing and eating.
I
have previously posted recipes for travel food taken from cookery books of the
past. You may remember:
I
have a feeling there are a couple more buried in the blog somewhere, but I
cannot remember their names so cannot find them. I do however have a couple of
new additions for you today.
Travellers’ Biscuits.
6 lbs. of flour, 4 lbs.
of powdered loaf sugar, 2 lbs. of butter, 1½ lb. of preserved orange and lemon
peel cut small, 1 ½ lb. of blanched sweet almonds chopped small, 3 oz. of
ground ginger, ½ oz. of volatile suits, 8 eggs, with sufficient milk to mix the
whole into a moderate consistence.
Roll into moderately
thin sheets, cut into biscuits with a small oval (lemon) cutter; lay on
buttered plates about a quarter of an inch asunder, wash the tops with egg and
milk, and bake in a moderately heated oven.
The Complete Biscuit and
Gingerbread Baker's Assistant,
by
George Read (London, 1854)
Captain Hall's Sandwiches for
Travellers.
Spread butter, very
thinly, upon the upper part of a stale loaf of bread cut very smooth, and then
cut off the slice; now cut off another thin slice, but spread it with butter on
the under side, without which precaution the two slices of bread will not fit
one another. Next take some cold beef, or ham, and cut it into very minute
particles. Sprinkle these thickly over the butter, and, having added a little
mustard, put the slices face to face, and press them together. Lastly, cut the
whole into four equal portions, each of which is to be wrapped in a separate
piece of paper.
The
Practice of Cookery: Adapted
to the Business of Every Day Life
(Edinburgh,
1830) by Mrs Dalgairns.
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