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| | Traditional English Dessert Recipes |
 | | These old-fashioned English dessert recipes are taken from "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, the celebrated Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, circa 1916. |
 | | 1 pound butter, 1 pound sugar, 1 pound flour, 8 eggs, 1 wineglass brandy, 1 pound raisins, 1 pound sultanas, 1 pound currants, 1/2 pound prunes, 1/4 pound dried cherries, 1/2 pound candied peel, 1/4 pound almonds, 1 teaspoon mixed pudding spice, 1 teaspoon baking soda, 1 teaspoon browning. |
 | | One cup of butter rubbed to a cream, with two cups of the very darkest brown sugar; add four eggs, one at a time, stirring each one well; then add a cupful of fl molasses and one cup of hot, strong coffee in which you have previously dissolved one even-teaspoonful of soda. |
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