As we are now approaching summer, I thought I would share some summer 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!
- Preserved pineapple
- 113g / 4oz wheat flour
- 113g / 4oz castor sugar
- 113g / 4oz butter
- 284ml / ½ pint of milk
- 3 eggs
- 5cm / 2 inches of vanilla-pod
- Bring the milk and the vanilla pod to boiling point, then draw the pan aside for 30 minutes for the contents to infuse.
- Meanwhile, heat the butter in another pan, stir in the flour, cook for 4 or 5 minutes, then add the strained milk, and stir and boil well.
- Let it cool slightly, then beat in the yolks of the eggs, add the sugar, 28g / 2 good tablespoonfuls of pineapple cut into small dice, and very lightly stir in the stiffly-whisked whites of eggs.
- Have ready a well-buttered soufflé-mould with the bottom decorated with strips, circles, or other fancifully-cut pieces of angelica and pineapple, pour in the mixture, cover with a buttered paper, and steam very gently from 45 to 60 minutes.
- Unmould and serve as quickly as possible with pineapple or other suitable sweet sauce.
From 1 to 1 ¼ hours, altogether.
Sufficient for 5 or 6 persons.
- 57g / 2oz cornflour
- 28g / 1oz baking powder
- 170g / 6oz flour
- 142g / 5oz butter or margarine
- 57g / 2oz castor sugar
- A pinch of salt
- Yolk of an egg
- 6 split peaches, stewed or preserved
- 142ml / ¼ pint of cream
- Measure out the ingredients.
- Mix together the flour and cornflour. Rub in the butter lightly.
- Add 28g / 1oz of castor sugar, the baking powder and the salt.
- Mix into a very stiff paste with the yolk of egg and a little cold water.
- Roll out thin and line with it 12 patty tins.
- Place a buttered paper inside the tins, and fill it with uncooked rice to keep the paste down in the tins.
- Bake for ten or fifteen minutes.
- Remove the paper and rice, and fill with the peaches.
- Whip up the cream stiffly, sweeten with 28g / 1oz of castor sugar, and pile on the top.
- The cakes must then be placed in the oven to brown slightly.
Makes 12 cakes.