does anyone have any old english receipies to make?

Answer 1

Recipe 1:

Old Fashioned English Pea Soup

1/2 pound whole green peas
1/2 pound split green peas
1 Smoked ham shank -- uncooked
1 medium onion -- chopped
Salt and pepper to taste

Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining.
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Recipe 2:

Apple Charlotte

2 lbs cooking apples, peeled,cored and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted 8 thin slices brown bread, crusts removed

1 Pre-heat oven to 375°F.
2 Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan. 3 Cover and simmer gently until pulpy, stirring occasionally.
4 Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
5 Brush the butter all over the slices of bread. 6 Line the base and sides of a greased
6 inch deep cake tin with the slices of bread, making sure that they overlap.
7 Spoon in the apple purée and cover with more over-lapping slices of bread.
8 Bake for about 30 minutes, until the top is golden brown.
9 Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
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Baked Cornish Hens

1 ts Rosemary
4 Cornish game hens
2 Cloves garlic, pressed
1/2 cup Butter
2 tb Lemon juice

Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice.
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A 19th Century English Recipe by James Nichols.

PLUM DUFF & CAKE

1 cup currants
1½ cups of flour
½ teaspoon bicarbonate of soda
1½ tablespoons suet or dripping
¾ cup sugar
¼ teaspoon salt
1 cup boiling water

Rub the suet into the flour and sugar, dissolve the soda in the water
and pour into the flour, add fruit and mix well. Wring a cloth out of cold water, sprinkle one side with flour and pour the dough on to
this. Tie up into a Dick Whittington bundle, leaving room for it to double its size. Drop into a pot of boiling water and boil evenly, in
plenty of water, for about two and a half or three hours.

This was served with hot custard.

Answer 2

INGREDIENTS
2 cups packed brown sugar
3/4 cup shortening
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 cup brewed coffee
1 cup raisins
1 cup semisweet chocolate chips
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
here ya go darling. hope it helps you in some way or another...

Old English Snap Cookies

In a large bowl, cream together the sugar and shortening. Add the egg and mix well. Sift together the flour, cloves, cinnamon, baking soda, and baking powder; add to the creamed mixture. Stir in the coffee until well blended, then stir in the raisins, nuts, and chocolate chips.
Drop cookies by tablespoonful onto the prepared cookie sheets. Bake for 15 minutes; cool on a wire rack.

Answer 3

Cornish Pasty

2 cups flour
pinch of salt
3 oz. lard or shortening
1/3 - 1/2 cup water

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min.
Meanwhile, prepare the filling:

1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
ground beef
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion

Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.


English Trifle

10-12 Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird's Dessert Custard mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish

Sandwich ladyfingers with strawberry preserves; cut into pieces and arrange on bottom of lass serving dish. Use sherry to moisten, then arrange fruit on top. Make custard following directions on package. Pour over fruit and cake. Allow to cool, then cover and refrigerate overnight. This allows flavors to blend. Whip the heavy cream; use to top trifle. Garnish as desired with slivered almonds. Chill until ready to serve.