Sweet treats at The People’s Friend from 1878
We have some delicious mouthwatering dessert recipes in our August 25 issue, which I really enjoyed reading.
But sweet treats are nothing new for the “Friend”!
Whilst looking through our archives, I came across three pudding recipes from 1878 that intrigued me. I’m not sure I’m brave enough to try them, but I couldn’t resist sharing them here. I love the vague and brief way these archive recipes are written – they certainly leave plenty to the imagination!
Lemon-bread Puddings
Take two cups of chopped bread and the rind of one lemon; chop the lemon very fine; one cup of sugar, one of sweet milk, one whole egg, and the yolks of two more. Bake in a two-quart basin; when done spread over the jelly; beat the white of two eggs to a stiff froth, and spread over the jelly; put in the oven to brown a little, and it is ready to serve.
Cocoanut Pudding
Soak three tablespoonfuls tapioca in cold water overnight; boil one quart of milk, add tapioca and boil five minutes; then add yolks of four eggs, three tablespoonfuls desiccated cocoanut; boil ten minutes; turn into a dish to cool, beat the whites and two tablespoonfuls of sugar to a foam; spread on the top and scatter over with cocoanut; set in the oven to brown a little.
Brown Betty
One cup bread crumbs; two cups chopped apples (tart); half cup sugar; one teaspoon cinnamon; two tablespoonfuls butter. Butter a deep dish and put in a layer of apples; sprinkle with sugar; a few bits of the butter and a little cinnamon; proceed in this manner putting a layer of crumbs between each and on the top; bake three-quarters of an hour and eat with sugar and cream.
Angela Gilchrist I am the former Editor-in-Chief of “The People’s Friend” magazine. My passions include cats, Highland ponies, good books, vegetarian food and long walks in the Scottish countryside. My favourite place to get away from it all is the magical Isle of Skye.
