Crispy Fried Cod Balls

These reminded me somewhat of the fish cakes mummy sometimes serves us.  All I did was boiled a pack of cod in water until cooked, flaked it with a fork and left it to cool.  Meanwhile a cooked some potatoes, about 8, and mashed with butter and milk, and again left to cool.  I beat 2 eggs and mixed the eggs, some chopped parsley, the fish and potatoes together.  Using flour to prevent the stickiness, I made patties and gently fried them.  They were really, really good:



Blueberry Pie

Hi , this week I made blueberry pie:

My blueberry pie

My blueberry pie

For the pastry, which was called common family paste for pies, you will need:

White flour 1 1/4 cups unbleached all-purpose, plus extra for dusting

salt, scant 1/2 teaspoon

lard 1/3 cup ( 5 tablespoons)

butter, 1/2 teaspoon

chill all ingredients  and bowl in fridge. Rinse hands in cold water  and dry them. Prepare a cup of ice water. In the bowl  mix flour and salt. Add the lard to the flour and rub in with fingers.  When breadcrumb like add three tablespoons of iced cold water.  Form a dough ball and place in the fridge to cool.

Once cooled quickly roll the pastry and place on top of the pie dish, trimming the edges.  I used enough blueberries to line my dish and then some! Finally I laid some pastry over the fruit and I sprinkled some sugar on top of the pastry, although I had not added anything to the blueberries.

I baked in the oven at 180 degrees for about 25-30 minutes.  It was very good!



Edited by mum to add:  Although she posted the original recipe (from the little house recipe book) this wasn’t the recipe L10 ended up using.

Making Soda Biscuits

Me, with my basket of biscuits!

Me, with my basket of biscuits!

These are called soda biscuits and would be like the scones we make today in England.  The recipe is simple:

2 cups white flour

1 tsp salt

1 tsp baking soda

1 cup buttermilk

3 tbsp. dripping

Mix dry, work in fat, add buttermilk.  Do not mix too much, but blend enough to make a ball of dough.

Roll and using a mug cut out circles of dough

Place on a baking tray and bake at 210 degrees centigrade for 12 minutes.

Warm biscuits ready to eat

Warm biscuits ready to eat

We boiled up some blackberries, which jammed themselves without any additional pectin!  We had this blackberry jam with our just baked, still warm biscuits.

Recipe #2: Hasty Pudding served with Maple Syrup

Me and my not so hasty pudding!

Me and my not so hasty pudding!

Hi again!  This week I will be making Hasty Pudding with maple syrup.

Before I write the recipe I would like to quote  from the Little House cook book:

“But for supper Grandma made Hasty Pudding.

She stood by  the stove, sifting  the yellow corn meal from her fingers into a kettle of boiling , salted water. She stirred  the water all the time with a big wooden spoon, and sifted in the meal until the kettle was full of a thick , yellow, bubbling mass. Then she set it on the back of  the stove where it would cook slowly…..

Then Uncle George came with a smaller bucket of syrup, and everybody ate the hot hasty pudding with maple syrup for supper.”

Now the recipe – For our family we used:

salt, 1 teaspoon

cornmeal, 2 cup stoneground yellow

8 cups water

Maple syrup

I simply did what grandma Ingalls did, boiled 8 cups of salt water in a big saucepan. Then, at the same time as stirring,  I sifted the corn meal through my fingers  until it was all added. We left it to cook (on a low heat) for an hour stirring every 10 minutes to prevent burning. Serve in bowls with maple syrup.  MMMMMMMM!

Hasty (but actually very slow) pudding

Hasty (but actually very slow) pudding

Recipe #1: Fried Salt Pork with Gravy

Here I am with the first recipe from the 1800's - fried salted Pork

Here I am with the first recipe from the 1800’s – fried salted Pork

Hi.  As Mrs Ingalls I had to learn to cook an 1800’s meal and I decided to do fried salt pork  with beans and mashed Potatoes.  Since we do not live in the 1800s I could  not use the same utensils as they used or indeed the same food!  Instead of salt pork I used Gammon ham.

I just want to use a quote from “The Little House Cookbook” before I write the recipe:

” Outdoors was crisp and cold. Sunshine gilded the frosty windows, and  in the house everyone was hearty and cheerful. How the travellers did enjoy  that breakfast! They praised  everything they ate …the slices of fat pork were thin and crisp, and the gravy was smooth and brown and creamy. There was hot brown-sugar syrup, and plenty of fragrant steaming tea.

“This meat is delicious,”   Reverend Stuart said. “I know  it is just fat salt pork , but I never tasted any like it . Would you tell me how you cook it , Sister Ingalls?” (By the Shores Of Silver Lake)

This is the recipe

For  6 servings you will need:

salt pork 1/2-1 pound

white flour , 1/2 cup unbleached  all purpose

homogenised milk 1 cup to 1 1/2 cups

salt and pepper

skillet, 12-inch ; container for drippings.

First, I sliced the gammon ham thinly and parboiled the meat  in boiling water.  After parboiling, I rolled the meat in a batter of  flour seasoned  with salt and pepper.  I heated some lard in a frying pan and fried the meat, one or two slices at a time, until crisp (mummy helped me with this)  and served  with green beans and mashed potatoes. IT WAS DELICIOUS!!!!

Fried salted pork with mashed potatoes and green beans

Fried salted pork with mashed potatoes and green beans