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1 cup raisins1/4 cup lemon peel1 slice glace pineapple6 figs1/2 cup sugarjuice of 1 lemon & 1 orangepinch of cinnamonshort pastry - store-bought or make your own
Ingredients:
1/2 lb granulated sugar1/4 lb butter1 teaspoon salt11/2 cups flour1 heaped teaspoon baking powder1 teaspoon ground nutmegwhites of 6 eggs, stiffly beaten
Christmas in the Edwardian era was a time for feasting extravagantly on delicious foods that were different from everyday meals. Try these Edwardian Christmas dessert ideas for yourself to add a touch of class to your Christmas menu.
A traditional ending to a Christmas meal in the Edwardian era was a platter of homemade marzipan fruits and a bowl of nuts in their shells to be cracked and eaten at the table. According to 'The Delineator' of December, 1901, here is a novelty idea to add a touch of surprise and merriment to the final dessert.
Method:
Read on
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Finely chop all dried fruit.In a small saucepan, put chopped fruit [link widoczny dla zalogowanych],sugar, citrus juices and cinnamon.Boil for 5 minutes. Let cool.Roll out pastry and cut into rounds. Use a saucer as a cutting guide.Spread half of each pastry circle with the fruit mixture, fold over and press edges to seal. Prick the top.Bake at 200 degrees Celsius for 20 minutes.Serve piled on a platter and dusted with icing sugar (confectioners sugar).Stars of Bethlehem, an Edwardian Era Dessert for Christmas
Yule Pastries [link widoczny dla zalogowanych], an Edwardian Version of Christmas Mince Pies
Take one large walnut in its shell for each guest who will be at the Christmas dinner. Carefully open the shell and remove the kernel. In place of the kernel, put a small trinket or sweet in the shell. Add a length of thin ribbon so the end trails from the shell and lightly glue the two halves of the walnut shell together. Pile these surprise nuts in the bowl amongst the other nuts in their shells. Let each guest pick a ribbon and pull their surprise nut from the bowl.
One of the most-read magazines for women in the Edwardian era was 'The Delineator'. Published in the United States of America, it was sub-titled 'A Journal of Fashion [link widoczny dla zalogowanych], Culture and Fine Arts'. As well as fashion articles and coloured drawings of the latest clothing styles, it had household tips, notes on etiquette and advice on running a household. Especially popular was the section on recipes.
Method:
Each year, Edwardian ladies eagerly scanned the pages of the December issues of 'The Delineator' that were devoted to Christmas menus and festive fare. In consultation with their cooks, they planned the Christmas feast.
Ingredients:
Here are some recipes for Christmas desserts - Yule Pastries, Stars of Bethlehem and Surprise Nuts adapted for use today from 'The Delineator' of December 1901.
Cream the sugar and butter till fluffyStir in salt, flour, baking powder and nutmeg.Gently fold in the stffly beaten egg whites.Spoon mixture into star shaped tins.Bake in a moderate oven for 20 minutesTurn out of tins and cool.When cold, ice with pink icing and ornament with silver cachous.Serve on a plate lined with green fern leaves.Surprise Nuts for the Christmas Dessert Table