Category Archives: 365 Dessert Dishes

Whats happened to the 365 recipes?

As per todays blog post, it’s been a little busy in the VHL household, so the daily recipes unfortunately fell behind. Having looked at todays dish – Farina pudding, I realised that some are just so out of date, that I can’t imagine anyone wanting to try them! So I’ve decided to post less often, but more appropriate recipes that can be just as ‘easily’ made today. If you’ve any thoughts on this please feel free to message me on Twitter @vintagehomelive.com or email at angela@vintagehomeliving.co.uk.

Thank you for taking the time to follow me x

April 24th – Spanish Cream

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

1/3 of a box of gelatine
1/3 cup cold water
4 eggs, separated
1 pint milk
1/2 cup white sugar
3/4 cup boiling water
You will also need a double saucepan to boil the milk, called a farina boiler (or equivalent). More information on the original items can be found at http://www.victorianpassage.com/2008/11/civil_war_era_kitchen_utensils.php

Place the gelatine in the cold water to soak.

Boil the milk in a double pan and add the egg yolks, beaten with the sugar until light.

Add the egg mixture to the milk, stirring continuously, and allow to cool.

Beat the egg whites to a stiff froth.

Add the hot water to the gelatine, stir to dissolve and strain. Add the egg whites.

Mix everything together and stir. Turn into a wetted mould.

When set, this should have settled into three layers.

April 23rd – Chocolate Custard

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

3oz baking chocolate
3 pints milk plus one extra cup
4 tablespoons brown sugar
white sugar
6 eggs
vanilla

Prepare a custard of the milk, the yolk of 5 eggs and the white of one.

Dissolve the chocolate in a cup of warm milk and heat to boiling. When cool, sweeten with the sugar and flavour with vanilla.

Pour into a dish and cover with the whites of five eggs, beaten stiff with a little white sugar.

Brown in an oven and allow to chill.

Serve cold

April 22nd – Flourendines

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

1/2 cup pudding rice
2 quarts water
4 eggs
1/2 cup sugar
1 pint milk
1 tablespoon vanilla
seeded raisins
2 egg white
Powdered sugar

Boil the rice in the water for 20 minutes, or until tender. Drain and dry.

Beat 4 eggs and add the sugar. Beat until light and add the milk, vanilla and rice.

Grease a suitable pie dish and cover the bottoms with the raisins. Cover with the milk and rice mixture and bake in a quick oven (400°F / 200°C) until the custard has set, around 30 minutes.

Beat two egg whites until light and add 2 tablespoons of powdered sugar. Beat until stiff and cover the set custard. Dust with more powdered sugar and return to the over, baking until golden.

Serve cold.

 

April 21st – Claret Jelly

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

1 packet gelatine
1 pint cold water
1 quart boiled water
Juice of 3 lemons
Zest of 1 lemon
1 pint claret
Sugar

Soak the gelatine in the cold water and add the lemon juice, zest, claret and sugar to taste. Add the boiling water and stir to dissolve everything.

Strain into moulds, wetted with cold water. Chill to set.

April 20th – German Toast

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

Thickly sliced bread
2 eggs
1 pint milk
Butter

Mix the eggs and milk and whisk briskly.

Soak the bread in the egg and milk mixture. Drain and fry in butter until crisp and golden.

Serve. (Goes wonderfully with Maple Syrup)

April 19th – Arrowroot Pudding

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

4 tsp Arrowroot
1 cup new milk (full-fat milk)
1 quart milk
2 eggs
2 spoonfuls of melted butter
sugar to taste
nutmeg

Mix the arrowroot with the full-fat milk.

Boil the quart of milk and add the arrowroot and milk mixture.

Cool and when almost cold, add the eggs, well beaten, and the other ingredients.

Place in a suitable, well buttered dish and bake for around an hour at 180°C

April 17th – Fruit Balls

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

2 oz finely chopped suet
4 oz breadcrumbs
1 or 2 egg whites
1/2 cup chopped raisins
1/2 cup currants
citron pieces

Take the suet and add the breadcrumbs. Add the white of an egg. If the mixture is not moist enough, add another egg white.

Add the fruit and mould the moist mixture into balls the size of walnuts.

Drop the balls into a pan of boiling water. When they float to the surface, remove with a slotted spoon and dry.

Serve with a brandy sauce, made from the yolks of the eggs.

April 16th – Maizura Pudding

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

4 tablespoons Maizura (Maizura was an old brand name for cornflour)
2 eggs
1 quart milk

Add the cornflour to the eggs and stir with enough milk to make a smooth paste.

Heat the rest of the milk in a double boiler and, just before it boils, stir in the paste, keeping stirring until mixed thoroughly and begins to thicken.

Remove from the heat and flavour.

Eat cold with cream or milk and sugar.

April 15th – Orange Bavarian Cream

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

3/4 box gelatine
1/2 cup cold water
1lb sugar
1 quart orange juice
1 1/2 pints cream

Cover the gelatine with the cold water and soak for half an hour.

Stir the sugar into the orange juice until the sugar is thoroughly dissolved and strain into a basin.

Dissolve the gelatine over a bain marie and strain into the orange juice, stirring carefully until the mixture begins to congeal.

Whip the cream into a stiff froth and add to the orange mixture. This must be stirred very carefully from the bottom and sides of the pan to ensure that it is completely mixed.

Turn into a pudding mould and stand overnight in the fridge.

Serve on its own or with whipped cream.