Tag: the best
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Fried Parsnips – 1903
We should all be eating more parsnips – they’re an underrated and often overlooked root vegetable, and are packed with Vitamin C and antioxidants. I typically roast my parsnips, but this tasty side dish is gorgeous! (Of course it is… lots of butter!)
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Lemon Sauce – 1883
This sauce is sweet and lovely on ‘Reverend Mother’s Blueberry Pudding’, but would also be delicious on ice cream, or on a bowl of summer berries.
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Rich Short Crust – 1882
This pastry is easy to work with, and has a delicate flavour, resembling shortbread. It is less fragile and flaky than some recipes, and works particularly well for fresh fruit pies, because it does not tend to soak and become soggy from the juices as readily. This is a delightful crust for the ‘Whortleberry Pie’.
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Miss Beecher’s Strawberry Ice Cream – 1858
This strawberry ice cream is one of the best I have ever tasted – it’s creamy with a rich berry flavour. I paired it with Angel Food Cake as a summer dessert treat.
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Karn’s Pastry – 1903
This is a light and buttery pie crust, perfect for berry pies of all sorts as it stays surprisingly crisp on the base.
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Mrs. Willson’s Salad Dressing – early 1900’s
Why make your own salad dressings? Because they are healthier, and simply taste far better than store-bought. This one is delicious, requires just a little bit of cooking, and goes beautifully with a Waldorf Salad, as a dressing for coleslaw, or can stand on it’s own as a veggie dip.
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Creamy Cabbage Salad – 1903
Coleslaw is a summer favourite of mine, and this cabbage salad is sweet and delicate with a light and airy texture. This is great for those looking for a mayo-free alternative, and the lemon gives this a beautiful flavour.
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Flannel Cakes – 1883
Flannel cakes are a type of pancake but the eggs are separated and the whites are beaten prior to incorporating them into the mix. This makes them lighter and fluffier, and extra special.
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Cream Scones – 1908
Who doesn’t love a scone!!?! These cream scones are lovely with a cup of tea and topped with your favourite jam or jelly.
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Fried Bread for Soup – 1882
These crispy croutons are a wonderful buttery addition to creamy soups. They’re so simple and will make any soup extra special.
the prog basket 