Home Life
Recipes from the Newspapers, page 1
Condiments
Recipe for chutney,
from Brecon and Radnor Times, 1891
Powys County Libraries
Apple Chutney
Six large sharp apples, three large onions, six ounces sultana raisins,
one teaspoonful ground ginger, one saltspoonful red pepper, one desert-spoonful
salt, two tablespoonfuls tomato sauce or the pulp of two or three tomatoes,
one desertspoonful anchovy essence, one dessertspoonful Indian soy, one
tablespoonful salad oil, half a one vinegar. Chop very finely the apples
and onions, and chop the raisins roughly. Now put all the ingredients,
with the exception of the vinegar, into a mortar and pound togther, and
by degrees add the vinegar. When all the ingredients are well blended,
put into the wide-mouthed bottles and cork tightly.
Soups
Recipe for fish soup,
from Brecon and Radnor Times, 1891
Powys County Libraries
Fish Soup
Use any kind of fish. Wash well and set it on the fire in cold water enough
to cover it. Add a small stick of celery, an onion or two, a few sprigs
of parsley, a bay leaf, six cloves, and a spray of ginger. Cover close
and leave it to simmer an hour, then add sufficient water for the requisite
quantity of soup. Let it boil up together, strain it, add a cup of cream
or milk,a nd salt and white pepper to taste. Grate some cold boiled potatoes,
add them to the soup. Beat two eggs well with twice their measure of milk
and a little nutmeg, stir it in the soup and let it boil up. This last
part may be omitted. Serve with slices of toasted bread.
Recipe for green pea soup,
from Brecon and Radnor Times, 1891
Powys County Libraries
Green Pea Soup
Boil about two quarts of old peas in good broth until quite tender, with
a lettuce, a sprig of mint, and some young onions, and pass the whole
through a hair-sieve or tammy-cloth into a pan. Return this again into
the stewpan and , if not quite thick enough, add a little roux - butter
and flour melted together - to make it so, adding the soup gradually to
it that it may not be lumpy. Boil a pint and a half of peas quite young,
green, and tender in salt and water, which add to the soup just before
serving, with some spinach boiled tender and rubbed through a sieve to
make it nice and green. Season it with cayenne, salt, and a little loaf-sugar,
and serve.
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