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Pancakes or Norfolk Dumplings? Because the batter alone is not better! |
The Glasse Series No. 6 1. Pancakes & Norfolk Dumplings (1747) 2. The Rich Cake (1747) 3. Florendine of Oranges & Apples & the Puff-Pastry (1747) 4. Lemon Cheesecakes A & B (1747) |
The famous recipes by Hannah Glasse (1708-1770), which were already very popular, when Mozart & Haydn visited England in 1760s and 1790s, and which were already famous Anglo-American dishes! |
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DIFFICULTY: Norfolk dumplings, Florendines, pancakes and lemon cheesecakes galore! |
1. PANCAKES & NORFOLK DUMPLINGS (1747) RECIPE A. [Norfolk Dumplings] INGREDIENTS: milk (ca. 240ml; fresh) eggs (2) salt (a little) flour (adjust according to the thickness desired; for dumplings, you must have a rather thick batter) butter (fresh, unsalted) METHOD: 1. Prepare the batter, by mixing the milk, the eggs. the flour. Beat the batter well. Adjust salt. Let it rest ca. 1h. 2. If you want the dumplings as a salted dish, let the water boil, then add a little salt to the water. 3. Now you can create your dumplings with a tablespoon and drop them into the boiling water. They are ready in 2 or 3 minutes. 4. When ready remove them from the boiling water and put them into a bowl. Add a lump of good butter and stir well. Adjust salt. 5. Now you can serve. 6. ALTERNATE VERSION These dumplings can be eaten also as a dessert. When they are in the bowl with the butter, add sugar and cinnamon. --------------------------------------------- RECIPE B. [Pancakes A] INGREDIENTS: milk (ca. 1l; fresh) eggs (6 or 8; fresh; but you must use 6/8 yolks and 3/4 whites) flour (adjust according to the thickness desired) ginger (beaten) brandy (1 glass) salt (a little) butter (a wallnut) METHOD: 1. Prepare the batter, by mixing and stirring well all the ingredients (milk, eggs, flour, ginger, brandy, salt), until you get a smooth and thick batter. 2. Let the batter rest ca. 1h. 3. Then take a pan. Prepare it with a wallnut, that you allow to melt in the pan. When the pan is ready, in this way, pour a portion of batter (1 ladle full of batter) into the pan and create the first pancake, well cooked on oth sides. Then remove it, by positioning it into a plate. Now create a new pancake and so on. 4. This kind is usually eaten with sugar on the pancakes or other sweet food. --------------------------------------------- RECIPE C. [Pancakes B: Fine Pancakes] INGREDIENTS: cream (ca. 240ml) wine white (ca. 240ml; an Alsatian or Spanish sweet white wine) egg yolks (18; well beaten) salt (a little) sugar (225gr) cinnamon (a little; beaten) mace (a little; beaten) nutmeg (a little; beaten) flour (adjust according to the thickness desired) butter (to fry) METHOD: 1. Prepare the batter with all the ingredients, until you get a fine and smooth batter. Adjust salt and sugar. 2. Let the batter rest ca. 1h. 3. Prepare the pancakes as usual in melted butter. --------------------------------------------- RECIPE D. [Pancakes C: Fine Pancakes] INGREDIENTS: cream (ca. 470ml) eggs (8; fresh, whole; well beaten) nutmeg (a little; grated) salt (a little) butter (ca. 225gr; fresh, unsalted; melted) flour (adjust according to the thickness desired) METHOD: 1. Prepare the batter with all the ingredients (also the 225gr of melted butter), until you get a fine and smooth batter. Adjust salt. 2. Let the batter rest ca. 1h. 3. Prepare the pancakes as usual in melted butter. --------------------------------------------- RECIPE E. [Pancakes D: Small Pancakes] INGREDIENTS: cream (ca. 470ml) eggs (6; fresh, whole; well beaten) sugar (ca. 120gr) nutmeg (a little; grated) flour (adjust according to the thickness desired) METHOD: 1. Prepare the batter with all the ingredients, until you get a fine and smooth batter. Adjust salt and sugar. 2. Let the batter rest ca. 1h. 3. Prepare the pancakes as usual in melted butter. They are better, if small in diameter. --------------------------------------------- RECIPE F. [Pancakes E: Quire of Paper] INGREDIENTS: cream (ca. 470ml) eggs (6; fresh, whole; well beaten) flour (3 tablespoons; better a strong flour if you want to get extra-thin pancakes) wine white (3 tablespoons; an Alsatian or Spanish sweet white wine) orange-flower water (1 tablespoon) sugar (a little) nutmeg (take a very small nut and less than half of that very small nut, grated) butter (ca. 225gr; melted, almost cold) METHOD: 1. Prepare the batter with all the ingredients (also the 225gr of melted butter, almost cold), until you get a fine and smooth batter. Adjust salt and sugar. 2. Let the batter rest ca. 1h. 3. Prepare the pancakes as usual in melted butter. They must of extra-thin thickness, so you must be careful in controlling the quantity of batter, used for each pancake. |
[A] NORFOLK DUMPLINGS.
Mix a good thick Batter, as for Pancakes, take half a Pint of Milk, two Eggs, a little Salt, and make it into a Batter with Flour. Have ready a clean Sauce-pan of Water boiling, into which drop this Batter. Be sure the Water boils fast, and two or three Minutes will boil them; then throw them into a Sieve to drain the Water away, then turn them into a Dish, and stir a Lump of fresh Butter into them, and eat them hot, they are very good. [B] PANCAKES. Take a Quart of Milk, beat in six or eight Eggs, leaving half the Whites out, mix it well till your Batter is of a fine Thickness. You must observe to mix your Flour first with a little Milk, then add the rest by degrees; put in two Spoonfuls of beaten Ginger, a Glass of Brandy, a little Salt, stir all together, and take your Stew-pan very clean, put in a Piece of Butter as big as a Wallnut, then pour in a Ladleful of Batter, which will make a Pancake moving the Pan round, that the Batter be all over the Pan; shake the Pan, and when you think that Side is enough, toss it, if you can’t, turn it cleaverly; and when both Sides are done, lay it in a Dish before the Fire, and so do the rest. You must take care they are dry; when you send them to Table, strew a little Sugar over them. [C] TO MAKE FINE PANCAKES. Take half a Pint of Cream, half a Pint of Sack, the Yolks of eighteen Eggs beat fine, and a little Salt, half a Pound of fine Sugar, a little beaten Cinnamon, Mace, and Nutmeg; then put in as much Flour as will run thin over the Pan, and fry them in fresh Butter. This Sort of Pancake will not be crisp, but very good. [D] A SECOND SORT OF FINE PANCAKES. Take a Pint of Cream, and eight Eggs well beat, a Nutmeg grated, a little Salt, half a Pound of good Dish-butter melted; mix all together with as much Flour as will make them into a thin Batter; fry them nice, and turn them on the Back of a Plate. [E] A THIRD SORT. Take six new-laid Eggs well beat, mix them with a Pint of Cream, a quarter of a Pound of Sugar, some grated Nutmeg, and as much Flour as will make the Batter of a proper Thickness. Fry these fine Pancakes in small Pans, and let your Pans be hot. You must not put above the Bigness of a Nutmeg of Butter at a time into the Pan. [F] A FOURTH SORT CALL'D, A QUIRE OF PAPER. Take a pint of Cream, six Eggs, three Spoonfuls of fine Flour, three of Sack, one of Orange-flour Water, a little Sugar, and half a Nutmeg grated, half a Pound of melted Butter, almost cold; mingle all well together, and butter the Pan for the first Pancake; let them run as thin as possible; when just coloured they are enough: And so do with all the fine Pancakes. |
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2. THE RICH CAKE (1747)
INGREDIENTS: flour (ca. 1.8kg) currants (ca. 3.1kg) butter (ca. 2.7kg) almonds (ca. 1kg; blanched and beaten with white wine and orange-flower water, until you get a fine, smooth paste) brandy french (240ml; an Alsatian or Spanish sweet white wine) wine white (240ml; an Alsatian or Spanish sweet white wine) wine white (for the almonds paste; ca. 5 tablespoons; an Alsatian or Spanish sweet white wine) orange-flower water (for the almonds paste; ca. 3 tablespoon) eggs (1.8kg; but you must use only half the whites!) sugar (ca. 1.4kg) mace (8gr) cloves (8gr) cinnamon (8gr) nutmeg (3 small, well beaten; never use to much nutmeg: it may be dangerous) ginger (a little) sweetmeats (candied fruits; various: better orange, citron and lemon) METHOD: 1. Work the butter, until you get a smooth cream. Then add the sugar. Stir well together. 2. Prepare the well beaten eggs and the paste of almonds with white wine and orange-flower water. 3. Now pour, first, the paste of almonds into the cream of butter and sugar. Stir well. Add the beaten eggs. Stir well. 4. Now you can pour in the white wine and the brandy. Stir well. Add all the spices. Stir well. 5. Now you can shake in the flour by degrees, while you keep stirring the batter with the cream of butter and sugar. 6. When you are almost ready to put the cake into the oven, add the currants and sweetmeats. Remember that its better to keep the dry currants in warm water and some brandy for a while (ca. 1h), before adding them to the cake batter. 7. Pour the batter in 2 or 4 or 8 cake moulds in oven ca. 180°, until ready: a wooden skewer inserted into the centre comes out slightly moist but not wet. |
TO MAKE A RICH CAKE.
Take four Pound of Flower well dried and sifted, seven Pound of Currants washed and rubb’d, six Pound of the best fresh Butter, two Pound of Jordan Almonds blanched, and beaten with Orange Flower Water and Sack till they are fine, then take four Pound of Eggs, put half the Whites away, three Pound of double refin’d Sugar beaten and sifted, a quarter of an Ounce of Mace, the same of Cloves and Cinnamon, three large Nutmegs, all beaten fine, a little Ginger, half a Pint of Sack, half a Pint of right French Brandy, Sweetmeats to your liking, they must be Orange, Lemon, and Citron. Work your Butter to a Cream with your Hands before any of your Ingredients are in, then put in your Sugar, mix it well together; let your Eggs be well beat, and strain’d thro’ a Sieve, work in your Almonds first, then put in your Eggs, beat them all together till they look white and thick, then put in your Sack and Brandy and Spices, and shake your Flour in by Degrees, and when your Oven is ready, put in your Currants and Sweetmeats as you put it in your hoop; it will take four Hours baking in a quick Oven, you must keep it beaten with your Hand all the while you are mixing of it, and when your Currants are well wash’d and clean’d, let them be kept before the Fire, so that they may go warm into your Cake. This Quantity will bake best in two Hoops. |
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3. FLORENDINE OF ORANGES & APPLES & THE PUFF-PASTRY
(1747)
INGREDIENTS: oranges seville (6) sugar (450gr) pippins (10) FOR THE PUFF-PASTRY flour (ca. 1.25kg) butter (225gr) butter (675gr; that must be incorporated into the puff-pastry) salt (a little) water (cold; what necessary) METHOD: THE PUFF-PASTRY Mix the flour and the 225gr of butter with salt and cold water, until you get a light and sufficiently stiff smooth paste, but not too worked out. Then roll it out on your table, stick various pieces of butter on its surface and add some flour all over it. Fold the paste in 2 or 4 one part onto the other one and well roll out the whole paste again. Stick other pieces of butter on it and go on doing the rest as demonstrated above. This passage must be repeated 9 or 10 times, until you have incorporated all the 675gr of butter into the puff-pastry. Your puff-pastry is ready and can be kept also in the freezer, if necessary, until you have to use it. METHOD: 1. Take 6 seville oranges. Save the juice and take out the remaining pulp. Remove the white part of rind well: as a result, you must have the rind only, without the white part. 2. Put the orange rinds in water for 24h: change the water 3 or 4 times. Then boil them and change the water again 3 or 4 times. 3. When ready, remove the orange rinds from their water and put them into another saucepan. Add the sugar, the orange juice (and the remaining pulp, if you like it) and make a syrup/marmalade, by boiling them. When ready, put the orange syrup/marmalade into a jar, so it can be used, when necessary. 4. Peel, core and clean the pippins. Put them into a saucepan to make another syrup/jam, by boiling them. When ready, put the pippins syrup/marmalade into a jar, so it can be used, when necessary. 5. Now you can create your Florendines of puff-pastry. Their typical shape is a triangle pocket filled with jam or marmalade. 6. Take your puff-pastry. Roll it out, a bit, a portion, then cut out of it a square ca. 10cm or 15cm each side. Put the marmalade/jam on the square. Now create a triangle pocket, by folding closing in the square of puff-pastry in half along the diagonal. 7. Prepare as many puff-pastry pockets as you wish in this way and then bake them in oven, as you usually do with the puff-pastry. 8. You can also create any type of puff-pastry canisters or open triangle pockets of puff-pastry baked without marmalade/jam inside and then fill them with marmalade/jam when ready, baked and cooled down. |
A FLORENDINE OF ORANGES OR APPLES.
Get half a Dozen Seville Oranges, save the Juice, take out the Pulp, lay them in Water twenty-four Hours, shift them three or four times, then boil them in three or four Waters; then drain them from the Water, put to them a Pound of Sugar, and their Juice, boil them to a Syrup, take great care they don’t stick to the Pan you do them in, and set them by for Use. When you use them, lay a Puff-paste all over the Dish, boil ten Pippins pared, quartered, and cored in a little Water and Sugar, and slice two of the Oranges, and mix with the Pippins in the Dish; bake it in a slow Oven with Crust as above. Or just bake the Crust, and then lay in the Ingredients. TO MAKE A PUFF-PASTE. [A] Take a quarter of a Peck of Flour, rub fine half a Pound of Butter, a little Salt, make it up into a light Paste with cold Water, just stiff enough to work it well up; then roll it out, and stick Pieces of Butter all over, and strew a little Flour; roll it up, and roll it out again; and so do nine or ten times, till you have rolled in a Pound and half of Butter. This Crust is mostly used for all Sorts of Pies. TO MAKE A PUFF-PASTE. [B] [...] then make your Puff-paste thus: Take a Pound of fine Flour, and wet it with cold Water, roll it out, and put into it by degrees a Pound of fresh Butter, shake a little Flour on each Coat as you roll it. Make it just as you use it. |
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4. LEMON CHEESECAKES A & B (1747)
RECIPE A. [Lemon or Orange Cheesecake] INGREDIENTS: lemon (2 large) sugar (120gr, but even more, if necessary, it depends on the taste of the lemons) egg yolks (6) butter (225gr; fresh, unsalted) orange (2 large; in case you want to do the cream with the oranges instead of the lemons) FOR THE PUFF-PASTRY See the previous recipe No. 3 above. METHOD: THE PUFF-PASTRY See the previous recipe No. 3 above. METHOD: 1. Peel the lemons and clean the rinds well, so that you have only the rinds and not the white part attached to the rinds, which is extremely bitter. 2. Boil the lemon rinds very well. 3. When ready and tender, put the lemon rinds into a kitchen blender with the sugar and work them out. 4. Now pour the finely minced sugar and lemon rinds into a bowl with 6 yolks and the butter. Pound, stir and mix all well together. 5. Now take your puff-pastry and lay it in a cake mould of your choice. Bake it as usual in oven, empty, as is, and using the usual accuracy for this kind of baking method. 6. Remove the puff-pastry, when it is not completely baked. Fill it with the lemon cream and put the cake mould in the oven again to complete the baking process. 7. ORANGE VERSION To prepare the orange marmalade to be mixed with the butter and yolks you can use the recipe seen in the previous No. 3 above or the following one, which is more rapid: a. peel the 2 oranges accurately, so that you have only the rind and not the white part; b. now boil the orange rinds, by changing the boiling water 3 or 4 times; c. when ready, you can mince the orange rinds with the sugar and follow the standard recipe from here on. --------------------------------------------- RECIPE B. [Lemon Cheesecake] INGREDIENTS: lemons (2 large; only their grated rinds) juice (1 lemon) sugar (225gr or more, if necessary, it depends on the taste of the lemons) egg yolks (12) egg whites (8; well beaten) butter (225gr; fresh, unsalted; melted) cream (4 or 5 tablespoons) FOR THE PUFF-PASTRY See the previous recipe No. 3 above. METHOD: THE PUFF-PASTRY See the previous recipe No. 3 above. METHOD: 1. Pour, in a bowl, the juice of 1 lemon and add to that the well grated rind of 2 lemons. 2. Now add the sugar, the 12 yolks, the 8 whites well beaten, the cream, into which you have poured the melted butter. Stir it well together. Put the bowl or the pan over the fire and keep stirring, until you get a fine smooth thick cream of lemon. When ready, let it cool down. 3. Now take your puff-pastry and lay it in a cake mould of your choice. Bake it as usual in oven, empty, as is, and using the usual accuracy for this kind of baking method. 4. Remove the puff-pastry, when it is not completely baked. Fill it with the well cooled down lemon cream and put the cake mould in the oven again to complete the baking process. It should be ready in ca. 30m. |
[A] TO MAKE LEMON CHEESECAKES.
Take the Peel of two large Lemons, boil it very tender, then pound it well in a Mortar, with a quarter of a Pound or more of Loaf-sugar, the Yolks of six Eggs, and half a Pound of fresh Butter; pound and mix all well together, lay a Puff-paste in your Patty-pans, and fill them half full, and bake them. Orange Cheesecakes are done the same Way, only you boil the Peel in two or three Waters, to take out the Bitterness. [B] A SECOND SORT OF LEMON CHEESECAKES. Take two large Lemons, grate off the Peel of both, and squeeze out the Juice of one; add to it half a Pound of double-refined Sugar, twelve Yolks of Eggs, eight Whites well beaten, then melt half a Pound of Butter, in four or five Spoonfuls of Cream, then stir it all together, and set it over the Fire, stirring it till it begins to be pretty thick; then take it off, and when it is cold, fill your Patty-pans little more then half full. Put a Paste very thin at the Bottom of the Patty-pans; half an Hour, with a quick Oven, will bake them. |