Arrowroot Pudding

¬†Arrowroot Pudding How to make arrowroot pudding: A simple pudding which at one time would have probably been reserved for children and invalids, being considered easily digested. In texture it is a little similar to blancmange and is well worth trying. Ingredients 2 tablespoons arrowroot 1 1/2 pints milk 1 tablespoon sugar 1 heaped teaspoon butter grated nutmeg (see measure conversions for more information) Method – Mix the arrowroot to a smooth paste with a little of the milk. – Put the rest or the milk into a saucepan and bring to the boil. – Pour the hot milk onto … Continue reading Arrowroot Pudding


Measures & Conversions RETURN TO THE RECIPE The American Cup measurement is used for some of the recipes on this website 1 American Cup is 8floz. (American Cup = half an American Pint; American Pint = 16floz) If you do not use American Cups when cooking then the list below should enable you to change from cups to lbs and ozs. If you have any questions, please e-mail us and we may be able to help. GUIDE TO AMERICAN CUP MEASUREMENTS: DRY INGREDIENTS: 1lb flour = 4 American Cups 0.5oz flour = 1 level tablespoon 1oz flour = 1 heaped … Continue reading GUIDE TO AMERICAN CUP MEASUREMENTS:

Chocolate Cornstarch Pudding

Chocolate Cornstarch Pudding Ready In 40 m Recipe By:Kelly Thompson “My mom’s best chocolate pudding recipe made with cornstarch and cocoa.” Ingredients 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons butter, room temperature 1 teaspoon vanilla extract Directions In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool … Continue reading Chocolate Cornstarch Pudding

How to Make Old Style Mincemeat

How to Make Mincemeat Mincemeat–commonly thought of as a traditional Thanksgiving dish–actually traces its roots back to Medieval times, when preparing meat with fruit and spices was one form of preservation. Early New Englanders would make large batches of mincemeat and store it in crocks sealed with a layer of lard for use over many months. Two Mincemeat Recipes: One Vintage, One for Modern Cooks Most modern versions no longer include meat, but here is an early New England receipt (or recipe), originally published in 1832 in Lydia Maria Child’s American Frugal Housewife and provided for reprint by Old Sturbridge … Continue reading How to Make Old Style Mincemeat

Homemade Mincemeat

Homemade Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. Note: If storing longer than a week, stir … Continue reading Homemade Mincemeat

Mincemeat Cookies II

Mincemeat Cookies II Recipe By:Michelle “This recipe was handed down to me by my Great-Grandmother.” Ingredients 1 1/2 cups packed brown sugar 1 cup shortening 1 egg 2 cups prepared mincemeat pie filling 3 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking soda Directions Preheat oven to 425 degrees F (220 degrees C). Cream together brown sugar and shortening. Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture. Drop onto cookie sheet and bake 7 – 10 minutes. ALL RIGHTS RESERVED ¬© 2017 Printed From … Continue reading Mincemeat Cookies II