Free 1898 Cookbook

[freemotion]

Single cream is cream that has stood on the milk twelve
hours. It is best for tea and coffee. Double cream
stands on the milk twenty-four hours, and cream for
butter frequently stands forty eight hours. Cream that
is to be whipped should not be butter-cream, lest in
whipping it change to butter.

 

[gettinaclue]

It says to cook a lot of things in "tins". What are they talking about? IE

KISSES

Mrs. R McGregor

Six eggs (whites only), one pound of powdered sugar. Beat eggs very light, add sugar, drop on tins, bake in a cool oven; do not mix eggs and sugar very much.

ETA - I would think it was a regular cookie sheet but I've seen it mentioned before for other dishes.

 

[freemotion]

Yes, I think it is something like a cookie sheet. I suspect most cookware then was either cast iron, enameled iron, or tin.

 

[freemotion]

In reference to the "round" can you give it to me in context from the recipe? They are in all probability referring to Top or Bottom round (hind leg cut). Eye of round comes from the same area but is much leaner. Whatever the recipe is, they should all work.

P 107 (pdf page)

TO CORN BEEF
Rub twelve pounds of a round of beef with half a
pound of coarse sugar. Let it stand for two days, turning
it two or three times. Pound together a large teaspoonful
of mace, a teaspoonful of black pepper, two of
cloves, a half teaspoonful of cayenne pepper, an ounce of
saltpetre, one small nutmeg and two ounces of Juniper
berries. Mix this with a teaspoonful of sugar and rub
it thoroughly into the mat on all sides, and let it stand
for three days. Then rub half a pound of fine salt into
the mat Let it stand for twelve days, rubbing and
turning the mat daily.

 

[framing fowl]

As far as how to navigate the book, there is an index of recipes in the back with page numbers. I've been reading it on-line and due to the first few scanned pages of the book being tester pages, you take the page the recipe is on and add ten. There is also a scroll bar under the scanned text that you can use to jump back and forth, it will show a pop-up of what page you are on.

 

[animalfarm]

In reference to the "round" can you give it to me in context from the recipe? They are in all probability referring to Top or Bottom round (hind leg cut). Eye of round comes from the same area but is much leaner. Whatever the recipe is, they should all work.

P 107 (pdf page)

TO CORN BEEF
Rub twelve pounds of a round of beef with half a
pound of coarse sugar. Let it stand for two days, turning
it two or three times. Pound together a large teaspoonful
of mace, a teaspoonful of black pepper, two of
cloves, a half teaspoonful of cayenne pepper, an ounce of
saltpetre, one small nutmeg and two ounces of Juniper
berries. Mix this with a teaspoonful of sugar and rub
it thoroughly into the mat on all sides, and let it stand
for three days. Then rub half a pound of fine salt into
the mat Let it stand for twelve days, rubbing and
turning the mat daily.

Yes they are referring to the whole round. We normally see it divided into top, bottom, and eye and sold as either braising steaks or in the case of the eye, a roast. A whole round would be huge. If interested in making this recipe, use the top round, bottom will be tougher and need more curing but it will work and stay away from the eye simply because it is too expensive for this and very lean.

You could of course, buy a nice brisket from me; I have 3 in the freezer from my grass fed beef. I will think I will try this recipe on one of them.