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Following further guidelines from the NI Executive, in response to the most recent public health update, our four museums - Ulster Museum, Ulster Folk Museum, Ulster Transport Museum and Ulster American Folk Park - will remain closed for a planned four week period. 

 

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Traditional Recipes – Autumn

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Now we’re in October, I thought I would share some autumnal recipes from the brilliant collection of recipe books which we hold in the archives at the Ulster Folk Museum. Largely dating to the 19th and 20th centuries, they are a fascinating resource in that they provide an insight into cooking and baking trends throughout the decades. Some contain fabulously opulent recipes, whilst others are geared to those with modest incomes. Earlier this year, Aoife Kennedy from Colaiste Feirste spent a week with us on work experience. She helped to pick out these seasonal recipes. I hope you enjoy!

Apple fitters

Apple fitters

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Glazed apples

Glazed apples

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Potato cakes

Potato cakes

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Irish Stew

Irish Stew

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Oatmeal pudding

Oatmeal pudding

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Apple fitters from The Best Way: A Book of Household Hints & Recipes, 1907, p.38

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Ingredients

  • 60g / 2oz flour
  • 284ml / ½ pint milk
  • 2 eggs
  • 3 medium-sized apples
  • Lard
  • Castor sugar
  • 1 lemon, sliced

Method

  • Make a batter with the flour, milk and eggs.
  • Pare and core the apples, cut them into thin slices, and put them in the batter.
  • Have ready a small frying pan with some boiling lard.
  • Take a spoonful of the batter and one piece of the apple, and drop into the fat.
  • Fry until golden brown.
  • Dust over with castor sugar.
  • Serve with pieces of sliced lemon.

Glazed apples from Mrs Beeton’s Cookery Book, 1911, p.222

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Ingredients

  • Small apples (number depending on how many you want to make)
  • Lemon juice
  • Syrup
  • Apricot jam or marmalade
  • Redcurrant jelly
  • Strips of angelica
  • Sugar

Method

  • Pare and core the apples, and simmer them very gently in water to which sugar to taste and a little lemon-juice has been added.
  • Drain well, pour over them a little syrup, and cover closely.
  • When cold, coat the apples with apricot marmalade.
  • Fill the cavities from which the cores were removed with jelly.
  • Decorate tastefully with strips of angelica.

Potato cakes from Light Fare Recipes for Corn Flour and “Raisley” Cookery, 1911, p.93

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Ingredients

  • 30g / 1oz baking powder
  • 450g / 1lb boiled and mashed potatoes
  • 60g / 2oz flour
  • 30g / 1oz butter
  • Pinch of salt and pepper
  • Water

Method

  • Mix the flour and baking powder well together.
  • Rub in the butter.
  • Add the potatoes.
  • Mix with sufficient cold water to make a fairly stiff dough.
  • Roll it out rather thinly and cut out into small rounds.
  • Put the rounds on a greased baking tin and bake in a fairly quick oven.
  • Split open the cakes, whilst hot, then butter each and serve hot.

Irish stew from Simple Recipes for Small Incomes, 1913, p.21

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Ingredients

  • 450g / 1lb strips of neck of mutton
  • 4 large onions
  • 2 carrots
  • 2 turnips
  • Small piece of parsley
  • 450g / 1lb potatoes
  • Salt and pepper
  • 4 yeast dumplings
  • 850ml / 1 ½ pints water

Method

  • Peel and wash the potatoes, but leave whole.
  • Peel and wash the other vegetables, and cut into four, the onions into half.
  • Put these into a saucepan with the meat and water and pepper and salt.
  • Bring to the boil, skim off the scum, and simmer half an hour.
    Place the potatoes on top, whole.
  • Continue simmering for another 10 mins.
  • Place the dumplings on top of the potatoes and allow a further 20 mins. The stew is then ready to serve.

Oatmeal pudding from Mrs Beeton’s Cookery Book, 1911, p.246

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Ingredients

  • 14g fine oatmeal
  • 10g flour
  • 710ml / 1 ¼ pints of milk
  • 1 egg
  • Salt

Method

  • Mix the oatmeal and flour smoothly with a little cold milk, boil up the remainder, and add the blended oatmeal and flour.
  • Stir and boil gently for 5 minutes, add salt to taste, and, when cool, put in the egg.
  • Turn the whole into a buttered pie dish, bake gently for 20 minutes, and serve with cream and sugar, or golden syrup.