Georgiana Hill (not the historian Georgiana Hill who died 1924) collected recipes for a series of themed cookbooks from 1859-1870 - at least 8 books; 6 are online HERE. Books with over 100 recipes on apples, breakfast, salads, foreign desserts, puddings, game, rabbit and a book on potatoes, apples, egg and fish.
Her Everybody's Pudding Book is a small (4X7) and contains 185 pages of puddings, tarts, omelettes, creams and even snow pancakes (December). Lea's recipe for snow fritters HERE
48. Irish Stew.
Take four large apples, two potatoes, and two onions, chop
them all up together, add some herbs freshly shred, and any kind of meat, well
seasoned with pepper and salt; put into a saucepan a layer of vegetables and a
layer of meat alternately, until three parts full; then pour in a pint of
gravy, cover it with a thick suet crust, put on the lid of the saucepan, and
let it simmer for two hours.
40. Apple Stuffing.
Take a good half pound of the pulp of some agreeable-tasting
tart apples, which you have either previously baked or scalded, add two ounces
of bread crumbs, some powdered sage, a finely-shred shalot, and well season it
with cayenne pepper. This is a delicious stuffing for roast geese, ducks,
sucking pigs, pork, &c.
41. Apple Mincemeat.
Take six pounds of Dutch pippins, pare, core, and mince them
very small. Take of stoned Valencia raisins and fresh beef suet, each three
pounds. Mince these also; then add a quarter of an ounce each of cinnamon,
cloves, and mace; all finely powdered; three pounds of sifted white sugar, the
juice and rinds of three lemons, a little salt, and half a pint of brandy. Mix
all thoroughly together, and use for pies when wanted.
56. Apple Chocolate.
In a quart of new milk boil a pound of scraped French
chocolate and six ounces of white sugar; beat the yolks of six eggs and the
whites of two; and when the chocolate has come to a boil, retire it from the
fire, gradually add the eggs, stirring well at the time. Have ready a deep
dish, at the bottom of which you have placed a good layer of pulped apples,
sweetened to taste, and seasoned with powdered cinnamon; pour the chocolate
gently over it, and place the dish upon a saucepan of boiling water. When the
cream is set firmly it is done; sift powdered sugar over it, and glaze with a
red-hot shovel, if you have nothing better. This preparation is not only very
delicious, but exceedingly salutary, on account of the apples being a
corrective to the too great richness ot the chocolate.
65. Pommes Duchesses.
Boil some apples until they will pulp easily, mix them
smoothly with some well-beaten eggs, a little cream, some powdered white sugar,
and bread crumbs enough to form them into small cakes; lay them in a pan of
boiling butter, and when they are of a nice brown colour take them up. As soon
as they are cold, squeeze some lemon juice over them, lay upon each a spoonful
of thick cream, sprinkle them with powdered sugar, and serve.
66. Preserved American Apples.
When quite ripe, gather the apples, and, without depriving
them of their stalks, pack them into small, but wide-mouthed bottles; strew
into each bottle half a pound of the best loaf sugar. Cork them very well, and
place them, upside down, in a saucepan of cold water. Let them come gradually
to a boil, when they can simmer for three hours. The pretty appearance of these
apples being their principal attraction, they are preserved chiefly to be used
as a decoration to other dishes.
92. Apples a la Americaine.
These are dried by taking some fruit proper for the purpose,
paring and coring it, and cutting all up into thin slices, which are threaded
upon string, and hung in dry airy places, where they soon get perfectly dry,
and are used for sauces, &c, by dressing them in syrup.
90. Apple Sausages.
Chop up some fat pork as for ordinary sausages,
and, instead of bread crumbs, ^o each pound of meat put half a pound of
sour apples finely minced; season with the finest white pepper, and add a
considerable quantity of Spanish pimiento to give it a richness of
appearance. Fry to a fine brown, and serve with olives.
©2017 Patricia Bixler Reber
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