~ Christmas Goodies ~
Christmas was an especially exciting time in the Victorian era kitchen. Ladies would don their colorful aprons and merrily hum Christmas carols while working tirelessly to create sweet confections, pies and loafs. These special Christmas "goodies" never failed to please the children and were a sure way to satisfy the sweet tooth of friends who would unexpectedly come to call during the holidays.
Try a few of the Victorian era recipes that we have provided below.
Your family and friends will love these delicous confections and so will you!
Candied Orange Peel
Ingredients:
Peel of 4 oranges
1 cup sugar
1/2 cup water
Method:
Remove pulp from orange peels
and boil for about 2 hours, or until soft.
Drain and cut in strips with scissors
cook in a pan with 1 cup sugar
and 1/2 cup water for about 1 hour or until clear.
Drain, cool, and roll in granulated sugar.
Candied Holiday Fruitcake
Ingredients:
3 c Chopped pecans
2 c Chopped candied pineapple
3/4 c Chopped candied cherries
1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c butter, room temperature
1 c Sugar
5 Eggs
1 tb vanilla extract
1 tb Lemon extract
1/2 ts baking powder
1 pn Salt
Powdered sugar
Method:
Position rack in lowest third of oven
and preheat to 250 deg F.
Grease and flour 12 cup bundt pan or tube cake pan.
In large bowl, mix pecans and fruits with 3 tb flour.
In another large bowl, cream butter with sugar until light and fluffy.
Beat in eggs 1 at a time.
Stir in vanila and lemon extracts.
Sift 1 3/4 cups flour with baking powder and salt.
Add dry ingredients to batter; stir until blended.
Mix fruit mixture into batter.
Pout batter into prepared pan.
Bake until golden brown and tester inserted into centre comes out clean.
about 2 1/2 hours.
Cool in pan on rack 15 minutes.
Turn out onto rack and cool.
(Can be prepared 2 weeks ahead; wrapped in foil and stored at room temperature.)
Dust with powdered sugar.
Christmas Plum Pudding
Ingredients:
1 1/2 lbs. bread crumbs
2 oz. citron
1/2 lb. Gold Medal flour
2 oz. shredded almonds
2 lbs. suet, chopped fine
2 nutmegs, grated
2 lbs. currants
2 lbs. raisins
1 lemon, juice and grated rind
2 lbs. sugar
1 teaspoon salt
2 oz. candied lemon peel
16 eggs
Milk for stiff paste
1/4 cup brandy
Method:
Mix in the order given and let stand over night.
In the morning put into buttered moulds and steam for twelve hours or more. When it is to be used steam for two hours more. Garnish with a sprig of holly. Pour 2 tablespoons of brandy over and bring to the table blazing.
Serve with English Sauce.
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