Indulge Me

The whys and wherefores of why we blog are as varied as we are ourselves.     No one is forced to read a blog and if they don't like what they read, they can just move on.     

Each and every blog I read has something different to offer, I like that.

I regard my own blogging as a leisure activity, time to have fun and indulge myself.    I'm not here to educate, upset, or offend but do remember that if you cannot say anything nice, then it is better not to say anything at all...ok?

Warning:    Self indulgent post about my old recipe books, my blog, my interests.



A Recipe for Jelly
from Hannah Miller's recipe book (1700)

To make Ribbon Jelly you may run one colour after another as fast as they harden, this is proper to Garnish other Jellies...
You may make some Red with Couchaneal, Yellow with Saffron, White with Milk and Green with the Juice of Spinnage, Blew with Syrrop of Violets.


I have no idea why anyone would want to make the next recipe, but here goes.

Snowballs
8 Oranges
2 egg whites
1lb castor or icing sugar


Peel oranges thinly, removing all pith, but taking care not to cut inner skin.   Run in some strong cotton, doubled through centre of each orange.    Put sugar through a fine sieve, whisk egg whites very stiffly, then add sugar and go on whisking for 10 or 15 minutes longer.     Hold oranges by thread and dip them in egg and sugar mixture, turning them about to coat all over.   then fasten them by threads to a thin stick and fix it in a very slow oven to dry the sugar gradually.    The oranges must hang quite free, without touching each other.




I have no idea why anyone would want to eat sparrows.     No mention is made of the number of sparrows required, nor how they should be prepared.   However, as I believe that woodcock is the only bird which doesn't have to be prepared as you would poultry,  small hands would be helpful in preparing these tiny birds. 

I won't revolt you with the details of how woodcock is eaten, though you may, of course, have already eaten them yourself anyway.


To Make a Sparrow Pudding (1806)
Make a pastry, take a lump of butter role in pepper and salt and put it in every sparrow.   Roll out your paste and put in your sparrows; tie it up in a cloth and boil it one hour and a half.   Pour melted butter over it and send it up.    You may make the paste of suet if you like instead of butter.