"A VICTORIAN CHRISTMAS" - CELEBRATING A 19TH C. HOLIDAY
MIX YOUR OWN SPICY MEMORABLE POTPOURRI FOR THE
HOLIDAYS
GATHER COLORFUL POTPOURRI INGREDIENTS FROM THE COUNTRYSIDE AND THE GARDEN.
FIR CONES, ORANGE PEELS, CINNAMON STICKS.DRIED FLOWERS AND LEAVES.
MIX GROUND SPICES AND AROMATIC OILS TO CREATE YOUR OWN SIGNATURE SCENT.
TO KEEP FRESH PUT EXTRA MIXTURE IN A ZIP LOCK BAG AND REFREGERATE.
MENU FOR A CHRISTMAS DINNER
FROM GODEY'S LADY'S BOOK, DECEMBER 1890
RAW OYSTERS
BOUILLON
FRIED SMELTS.................................SAUCE TARTARE
POTATOES A LA MAITRE D' HOTEL
SWEETBREAD PATES............................PEAS
ROAST TURKEY..................CRANBERRY SAUCE
ROMAN PUNCH
QUAIL WITH TRUFFLES.............RICE CROQUETTES
PARISIAN SALAD
CRACKERS AND CHEESE
NESSELRODE PUDDING.............FANCY CAKES
FRUIT......................COFFEE
RAW OYSTERS
HAVE BLUE-POINT OYSTERS; SERVE UPON THE HALF
SHELL, THE SHELLS BEING LAID UPON OYSTER PLATES
FILLED WITH CRACKED ICE; SIX OYSTERS AND A THICK
SLICE OF LEMON BEING SERVED UPON EACH PLATE.
BOUILLON
PUT INTO A POT THREE POUNDS OF SHIN BEEF, ONE POUND OF KNUCKLE OF VEAL, AND THREE
QUARTS OF WATER, AND SIMMER GENTLY. AS SOON AS THE SCUM BEGINS TO RISE, SKIM
CAREFULLY UNTIL IT QUITE CEASES TO APPEAR. THEN ADD SALT, TWO CARROTS, THE SAME OF
ONIONS, TURNIPS, AND A LITTLE CELERY. SIMMER GENTLY FOUR HOURS, STRAIN, AND SERVE IN
BUILLON CUPS TO EACH GUEST.
FRIED SMELTS. SAUCE TARTARE
CLEAN ABOUT TWO DOZEN SMELTS, CUT OFF THE GILLS, WASH THEM WELL IN COLD WATER, AND
THEN DRY THEM THOROUGHLY. PUT IN A PINCH OF SALT AND PEPPER IN A LITTLE MILK, INTO
WHICH DIP YOUR SMELTS, AND THEN ROLL THEM IN CRACKER DUST. PUT INTO A FRYING PAN
SOME LARD, IN WHICH, WHEN VERY HOT, FRY YOUR SMELTS A LIGHT BROWN. ALSO FRY SOME
PARSLEY, WHICH PLACE AROUND YOUR FISH, AND SERVE WITH SAUCE TARTARE.
SAUCE TARTARE
PUT THE YOLKS OF TWO EGGS IN A BOWL WITH SALT, PEPPER, THE JUICE OF A LEMON, AND
ONE TEASPOONFUL OF DRY MUSTARD. STIR WITH A WOODEN SPOON, AND ADD BY DEGREES--
IN VERY SMALL QUANTITIES, AND STIRRING CONTINUOUSLY-- A TABLESPOONFUL OF VINEGAR; THEN,
A FEW DROPS AT A TIME, SOME GOOD OIL, STIRRING RAPIDLY ALL THE TIME, UNTIL YOUR SAUCE
THICKEN, AND A HALF A PINT OF OIL HAS BEEN ABSORBED. CHOP ONE PICKLE AND A
TABLESPOONFUL OF CAPERS, ALSO CHOP A GREEN ONION AND A FEW TARAGON LEAVES, AND
MIX WITH YOUR SAUCE.
POTATOES A LA MAITRE D'HOTEL
WASH EIGHT POTATOES, AND BOIL THEM IN COLD WATER WITH A PINCH OF SALT. WHEN
THOROUGHLY DONE, PEEL THEM CUT THEM IN THIN ROUND SLICES; PUT THEM--WITH THREE
OUNCES OF BUTTER, A PINCH OF SALT, PEPPER AND A NUTMEG, THE JUICE OF A LEMON, AND A
TABLESPOONFUL OF CHOPPED PARSLEY--IN A SAUCEPAN ON THE FIRE, AND, WHEN VERY HOT,
SERVE.
SWEETBREAD PATES
BOIL FOUR SWEETBREADS, AND LET THEM BECOME COLD; THEN CHOP THEM VERY FINE, ADD
ABOUT TEN MUSHROOMS, ALSO CHOPPED FINE. MIX WITH THESE A QUARTER POUND OF
BUTTER, HALF A PINT OF MILK, A LITTLE FLOUR, PEPPER, SALT, AND A LITTLE GRATED NUTMEG. PUT
UPON THE FIRE, STIR UNTIL IT BEGINS TO THICKEN, THEN PUT IN PUFF-PASTE THAT HAS BEEN
PREPARED, AND BAKE UNTIL LIGHT BROWN.
PEAS
OPEN A CAN OF PEAS, SOAK IN CLEAR WATER FOR HALF AN HOUR, THEN PUT UPON THE FIRE IN
CLEAN WATER, LET THEM BOIL UP HARD, DRAIN WELL AND SERVE WITH BUTTER, PEPPER AND
SALT.
ROAST TURKEY
CLEAN AND PREPARE A MEDIUM SIZED TURKEY FOR ROASTING. CUT TWO ONIONS IN PIECES,
AND PUT THEM IN A SAUCEPAN WITH TWO OUNCES OF BUTTER, AND COLOR THEM SLIGHTLY.
GRATE A POUND OF BREAD INTO FINE CRUMBS, ADD THE BREAD TO YOUR ONIONS, THE
TURKEY'S HEART AND LIVER CHOPPED VERY FINE, QUARTER OF A POUND OF BUTTER, SALT,
PEPPER, A PINCH OF THYME, AND MIX ALL WELL TOGETHER. STUFF THE TURKEY WITH THIS
MIXTURE, SEW UP THE OPENING THROUGH WHICH YOU HAVE INTRODUCED THE STUFFING, AND
PUT IT TO ROAST, WITH A LITTLE BUTTER ON TOP AND A WINEGLASSFUL OF WATER; ROAST AN HOUR
AND A HALF; STRAIN YOUR LIQUOR IN THE PAN, POUR OVER YOUR TURKEY, AND SERVE.
CRANBERRY SAUCE
TAKE ONE QUART OF CRANBERRIES, PICK AND WASH CAREFULLY, PUT UPON THE FIRE WITH HALF
A TEACUPFUL OF WATER, LET THEM STEW UNTIL THOROUGHLY BROKEN UP, THEN STRAIN AND ADD
ONE POUND AND A QUARTER OF SUGAR; PUT INTO A MOULD AND TURN OUT WHEN COLD.
ROMAN PUNCH
PUT IN A SAUCEPAN ON THE FIRE THREE-QUARTERS OF A POUND OF SUGAR WITH THREE PINTS OF
WATER, BOIL TEN MINUTES, THEN PUT ASIDE TO BECOME COLD. PUT IN A FREEZER, AND WHEN
NEARLY FROZEN, STIR INTO IT RAPIDLY A GILL OF RUM AND THE JUICE OF FOUR LEMONS. SERVE IN
SMALL GLASSES.
RICE CROQUETTES
TAKE ONE CUPFUL OF RICE, WASH AND BOIL IT, AND LET IT GET THOROUGHLY COLD. BEAT UP
WITH IT ONE EGG, A TEASPOONFUL OF SUGAR AND THE SAME OF MELTED BUTTER, SALT AND A
LITTLE NUTMEG. WORK THIS MIXTURE INTO THE RICE, STIRRING UNTIL ALL IS WELL MIXED AND THE
LUMPS WORKED OUT. MAKE, WITH FLOURED HANDS, INTO OBLONG ROLLS ABOUT THREE INCHES
IN LENGTH, AND HALF AN INCH IN DIAMENTER. COAT THESE THICKLY WITH FLOUR, AND SET THEM
IN A COLD PLACE UNTIL NEEDED. FRY A FEW AT A TIME IN HOT LARD, ROLLING THEM OVER AS
THEY BEGIN TO BROWN TO PRESERVE THEIR SHAPE. AS EACH IS TAKEN FROM THE FIRE, PUT
INTO A COLANDER TO DRAIN AND DRY.
PARISIAN SALAD
CUT IN SMALL PIECES SIX COLD BOILED POTATOES, THE SAME QUANTITY OF BEETS, AND ALSO
OF BOILED CELERY--BOTH COLD. MIX THE YOLKS OF FOUR HARD BOILED EGGS WITH TWO
TABLESPOONFULS OF ANCHOVY SAUCE, PRESS THROUGH A SIEVE; ADD, LITTLE BY LITTLE, FOUR
TABLESPOONFULS OF OIL, ONE TABLESPOONFUL OF MUSTARD, TWO TABLESPOONFULS OF VINEGAR,
A FEW TARAGON LEAVES CHOPPED FINE, TWO PINCHES OF SALT, TWO OF PEPPER, AND THE
WHITES OF FOUR HARD BOILED EGGS, CUT IN PIECES, MIX ALL WELL TOGETHER, AND SERVE.
CRACKERS AND CHEESE
PLACE ON SEPARATE DISHES, AND SERVE WITH THE SALAD.
NESSELRODE PUDDING
REMOVE THE SHELLS FROM TWO DOZEN FRENCH CHESTNUTS, WHICH PUT IN A SAUCEPAN WITH
A LITTLE WATER, THEN PEEL OFF THE SKIN, AND PUT THE CHESTNUTS IN A SAUCEPAN ON THE FIRE
WITH A PINT OF WATER AND ONE POUND OF SUGAR. BOIL THEM UNTIL VERY SOFT, THEN PRESS
THEM THROUGH A SIEVE; THE PUT THEM IN A SAUCEPAN WITH ONE PINT OF CREAM, IN WHICH
YOU MIX THE YOLKS OF FOUR EGGS. JUST BEFORE BOILING PUT YOUR MIXTURE THROUGH A
SIEVE, ADD AN OUNCE OF STONED RAISINS, AN OUNCE OF CURRANTS, TWO SHERRYGLASSES OF
SHERRY WINE, AND FREEZE IT LIKE ICE-CREAM. WHEN FROZEN, CUT FOUR CANDIED APRICOTS,
FOUR CANDIED GREEN GAGES, HALF AN OUNCE OF CITRON IN SMALL PIECES, THREE OUNCES OF
CANDIED CHERRIES; MIX THEM THOROUGHLY INTO THE PUDDING, WHICH IS PUT INTO A MOULD,
A THICK PIECE OF PAPER ON TOP, AND THE COVER SECURELY SHUT DOWN UPON IT. PUT SOME
CRACKED ICE, MIXED WITH TWO HANDFULS OF ROCK SALT, INTO A BOWL, IN THE MIDDLE OF
WHICH PUT YOUR MOULD, COVERING IT ENTIRELY WITH ICE AND SALT; LET IT REMAIN TWO HOURS,
THEN TURN IT OUT OF THE MOULD, FIRST DIPPING IT INTO WARM WATER.
MACAROONS
PUT HALF A POUND OF ALMONDS IN BOILING WATER, REMOVE THE SKINS, THEN PUT THE
ALMONDS IN COLD WATER, THEN PUT THEM IN THE OVEN TO DRY. POUND THEM TO A PASTE,
ADDING THE WHITE OF AN EGG; THEN ADD A POUND AND A HALF OF POWDERED SUGAR, AGAIN
POUND WELL, ADDING THE WHITES OF TWO EGGS. SPREAD ON A PAN A SHEET OF WHITE
PAPER, POUR THE MIXTURE INTO LITTLE ROUNDS SOMEWHAT SMALLER THAN A FIFTY CENT PIECE,
PLACE THEM ON TOP OF THE PAPER IN YOUR PAN, ABOUT AN INCH AND A HALF APART. PUT
THEM IN A GENTLE OVEN FOR TWELVE MINUTES, THE DOOR OF THE OVEN SHUT; AT THE END OF
THAT TIME, IF THEY ARE WELL COLORED, REMOVE THEM FROM THE OVEN, LET THEM BECOME
COLD, TURN THE PAPER UPSIDE DOWN, MOISTEN IT WITH A LITTLE WATER AND REMOVE THE
MACAROONS.
FRUIT
ARRANGE GRAPES, APPLES, BANANAS AND ORANGES UPON FANCY DISHES, WITH GAYLY
COLORED LEAVES AND IVY BRANCHES AROUND THEM.
COFFEE
TAKE ONE QUART OF BOILING WATER, ONE EVEN CUPFUL OF FRESHLY GROUND COFFEE, WET
WITH HALF A CUPFUL OF COLD WATER, WHITE AND SHELL OF ONE EGG. STIR INTO THE WET COFFEE
THE WHITE AND SHELL, THE LATTER BROKEN UP SMALL. PUT THE MIXTURE INTO THE COFFEE POT,
SHAKE UP AND DOWN SIX OR SEVEN TIMES HARD, TO INSURE THOROUGH INCORPORATION OF
THE INGREDIENTS, AND POUR IN THE BOILING WATER. BOIL STEADILY TWELVE MINUTES, POUR IN
HALF A CUPFUL OF COLD WATER, AND REMOVE INSTANTLY TO THE SIDE TO SETTLE. LEAVE IT
THERE FIVE MINUTES; LIFT AND POUR OFF GENTLY THE CLEAR COFFEE. SERVE IN SMALL CUPS, AND
PUT NO SUGAR IN THE COFFEE. LAY, INSTEAD, A LUMP IN EACH SAUCER, TO BE USED AS THE
DRINKER LIKES.
PLUM PUDDING RECIPES
FROM GODEY'S LADY'S BOOK, DEC. 1860
"A VICTORIAN CHRISTMAS" - CELEBRATING A 19TH C. HOLIDAY
PLUM PUDDING RECIPES
FROM GODEY'S LADY'S BOOK, DEC. 1860
RICH PLUM PUDDING
STONE CAREFULLY ONE POUND OF THE BEST RAISINS, WASH AND
PICK ONE POUND OF CURRANTS, CHOP VERY SMALL ONE POUND
OF FRESH BEEF SUET, BLANCH AND CHOP SMALL OR POUND TWO
OUNCES OF SWEET ALMONDS AND ONE OUNCE OF BITTER ONES;
MIX THE WHOLE WELL TOGETHER, WITH ONE POUND OF SIFTED
FLOUR, AND THE SAME WEIGHT OF CRUMB OF BREAD SOAKED IN MILK, THEN SQUEEZED DRY
AND STIRRED WITH A SPOON UNTIL REDUCED TO A MASH, BEFORE IT IS MIXED WITH THE FLOUR.
CUT IN SMALL PIECES TWO OUNCES EACH OF PRESERVED CITRON, ORANGE, AND LEMON-PEEL,
AND ADD A QUARTER OF AN OUNCE OF MIXED
SPICE; QUARTER OF A POUND OF MOIST SUGAR
SHOULD BE PUT INTO A BASIN, WITH EIGHT EGGS,
AND WELL BEATEN TOGETHER WITH A
THREE-PRONGED FORK; STIR THIS WITH THE
PUDDING, AND MAKE IT OF A PROPER CONSISTENCE
WITH MILK. REMEMBER THAT IT MUST NOT BE
MADE TOO THIN, OR THE FRUIT WILL SINK TO THE
BOTTOM, BUT BE MADE TO THE CONSISTENCE OF
GOOD THICK BATTER. TWO WINEGLASSFULS OF
BRANDY SHOULD BE POURED OVER THE FRUIT AND
SPICE, MIXED TOGETHER IN A BASIN, AND ALLOWED TO STAND THREE OR FOUR HOURS BEFORE
THE PUDDING IS MADE, STIRRING THEM OCCASIONALLY. IT MUST BE TIED IN A CLOTH, AND WILL
TAKE FIVE HOURS OF CONSTANT BOILING. WHEN DONE, TURN IT OUT ON A DISH, SIFT LOAF-SUGAR
OVER THE TOP, AND SERVE IT WITH WINE-SAUCE IN A BOAT, AND SOME POURED ROUND THE
PUDDING. THE PUDDING WILL BE OF CONSIDERABLE SIZE, BUT HALF THE QUANTITY OF
MATERIALS, USED IN THE SAME PROPORTION, WILL BE EQUALLY GOOD.
OLD ENGLISH CHRISTMAS PLUM PUDDING
TO MAKE WHAT IS TERMED A POUND PUDDING, TAKE OF RAISINS
WELL STONED, CURRANTS THOROUGHLY WASHED, ONE POUND
EACH; CHOP A POUND OF SUET VERY FINELY AND MIX WITH
THEM; ADD A QUARTER OF A POUND OF FLOUR, OR BREAD VERY
FINELY CRUMBLED, THREE OUNCES OF SUGAR, ONE OUNCE AND A
HALF OF GRATED LEMON-PEEL, A BLADE OF MACE, HALF A SMALL
NUTMEG, ONE TEASPOONFUL OF GINGER, HALF A DOZEN EGGS WELL
BEATEN; WORK IT WELL TOGETHER, PUT IT INTO A CLOTH, TIE IT
FIRMLY, ALLOWING ROOM TO SWELL, AND BOIL NOT LESS THAN FIVE
HOURS. IT SHOULD NOT BE SUFFERED TO STOP BOILING.
BOILED PLUM PUDDING
THE CRUMBS OF A SMALL LOAF, HALF A POUND EACH OF SUGAR, CURRANTS, RAISINS, AND
BEEF-SUET SHRED, TWO OUNCES OF CANDIED PEEL, THREE DROPS OF ESSENCE OF LEMON,
THREE EGGS, A LITTLE NUTMEG, A TABLESPOONFUL OF FLOUR. BUTTER THE MOULD, AND BOIL
THEM FIVE HOURS. SERVE WITH BRANDY-SAUCE.
A RICH CHRISTMAS PUDDING
ONE POUND OF RAISINS STONED, ONE POUND OF CURRANTS, HALF A POUND OF BEEF-SUET,
QUARTER OF A POUND OF SUGAR, TWO SPOONFULS OF FLOUR, THREE EGGS, A CUP OF
SWEETMEATS, AND A WINEGLASS OF BRANDY. MIX WELL, AND BOIL IN A MOULD EIGHT HOURS.
A GOOD CHRISTMAS PUDDING
ONE POUND OF FLOUR, TWO POUNDS OF SUET, ONE POUND OF CURRANTS, ONE POUND OF
PLUMS, EIGHT EGGS, TWO OUNCES OF CANDIED PEEL, ALMONDS AND MIXED SPICE
ACCORDING TO TASTE. BOIL GENTLY FOR SEVEN HOURS.
MIXING OF INGREDIENTS
"WITH RESPECT TO THE MIXING OF THE INGREDIENTS, DIFFERENT MODES ARE EMPLOYED. THE
EGGS ARE ALWAYS BEAT UP PREVIOUSLY IN A SEPARATE STATE; AND THE MILK, SPICE, FLOUR,
AND CRUMBS ARE GENERALLY ADDED BY DEGREES, AND BEAT UP SUCCESSIVELY, ADDING THE
SUET AND FRUIT NEXT, AND THE BRANDY LAST. IN SOME CASES, HOWEVER, THIS PROCESS IS
REVERSED, AND THE EGGS ARE ADDED LAST; BUT IN GENERAL, THE EGGS AND MILK, THE FLOUR,
SUET, AND FRUIT, AND THE SPICES, GO TOGETHER."
"THE PUDDING-BAG IS ALWAYS DREDGED WITH FLOUR, AND OFTEN TIED RATHER LOOSE, THAT
THE PUDDING MAY SWELL; AND, AFTER BOILING IT, ABOUT FIVE MINUTES ARE SUFFERED TO
ELAPSE, IN ORDER THAT THE MOISTURE MAY EVAPORATE FROM THE OUTSIDE OF THE CLOTH, AND
ALLOW IT TO LEAVE THE PUDDING IN A PERFECT STATE. SOME ARE BOILED IN A CLOTH ONLY,
SOME IN A MOULD ONLY, WITH A CLOTH OVER THE MOULD, AND OTHERS IN BOTH A CLOTH AND
BASIN. THEY ALL SHOULD HAVE POUNDED WHITE SUGAR SPRINKLED FREELY OVER THEM, ON
BEING SERVED ON THE DISH FOR TABLE."
"MUCH PUZZLING DIFFERENCE IS APPARENT IN THE TIME DIRECTED FOR THE BOILING OF THE
PUDDINGS OF EACH RECEIPT. THIS APPEARS TO DEPEND ON THE NATURE OF THE
COMPOSITION AND THE PROPORTION OF BINDING MATERIAL. WE HAVE INSTITUTED A
COMPARISON OF ALL THE RECEIPTS BY REDUCING THE WEIGHT OF INGREDIENTS TO THE AVERAGE
STANDARD, AND HAVE OBTAINED THE FOLLOWING INDEPENDENT DEDUCTION:
1.PLUM PUDDINGS REQUIRE THE SAME BOILING, IF THE CRUMB BE LEFT OUT, AND MORE
FLOUR, EGG, AND FRUIT SUPPLY ITS PLACE.
2.THEY REQUIRE MORE BOILING, WHEN CONTAINING A GREATER PROPORTION OF FLOUR
AND EGG, BUT LESS CRUMB AND SUET, OR WHEN BOILED IN A MOULD.
3.THEY REQUIRE LESS BOILING, WHEN HAVING LESS FLOUR, BUT MORE CRUMB AND FRUIT.
4.THE AVERAGE TIME OF BOILING FOR INGREDIENTS WEIGHING FOUR POUNDS IS ABOUT
FOUR HOURS."
Plum Pudding
The famous plum pudding like
the one Mr's Cratchit makes to
crown the Cratchit Christmas
dinner was not made of plums,
but raisins.
The 'copper' used to boil the
pudding was used the rest of the
year for the Cratchit family
laundry thus the Cratchit
children help Tiny Tim to the
wash-house 'that he might hear
the pudding singing in the
copper'.
A Plum Pudding Recipe:
1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
1/2 cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
1 tsp of baking soda dissolved in
1 tbsp warm water
Flour the fruit thoroughly.
In a large bowl, mix the eggs,
sugar, spices, and salt in the
milk.
Stir in the fruit, nuts, bread
crumbs, and suet. Then stir in
the dissolved baking soda. Then
add in the flour.
Boil or steam for 4 hours.
To flame pudding, warm 1/4
cup of brandy. Make a small
depression in the top of the
pudding and pour brandy over
it. Light with a match.
At last the dinner was all done, the cloth was
cleared, the hearth swept, and the fire made up.
Then all the Crachit family drew round the
hearth, in what Bob Crachit called a circle,
meaning half a one, and at Bob's elbow stood the
family display of glass-two tumblers and a a
custard-cup without a handle.
These held the hot stuff from the jug, however,
as well as golden goblets would have done; and
Bob served it out with beaming looks; while the
chestnuts on the fire sputtered and crackled
noisily. Then Bob proposed:
"A Merry Christmas to us all, my dears. God
bless us!"
Which all the family re-echoed.
"God bless us every one!" said Tiny Tim, the
last of all.
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