¼ lbs (125 g) butter

½ lbs of powdered (icing) sugar

6 eggs

 1 - 1 1/2 cups of flour

2 ½ lb (1.1 kg) flour

¾ lb (340 g) butter

¾ lb (340 g) sugar

½ lb (230 g)currants

2 oz (60 g) peel

2 oz (60 g) carroway seeds

1 oz (30 g) ground ginger

1 pint (600 ml) milk

Preserved cherries

Sponge cakes

some acid jam (e.g. plum or quince)

some sweet jam (e.g strawberry))

1 pint (300 ml) custard

Several thin slices of crust less bread and butter

Dried cherries (optional)

Castor sugar

Sultanas and currants

Candied peel

2 eggs

¾ pint (350 ml) milk

Vanilla essence

White sugar

1 lb (450 g) flour

3 teaspoonsful baking powder

½ pint (300ml) milk

½ teaspoonful of salt

¼ lb (113 g) butter

¼ lb (113 g) sugar

¼ lb (113 g) currants, sultanas raisins

1 egg

2 lbs (900 g) of Cape gooseberries

½ lb (225 g) sugar

8 or 9 cloves

1 cup of water

3 oz (85 g) suet

1 ½ cups of self raising flour

a little salt

milk

½ tin of pineapple

2 oz (30 g) butter

3 eggs

2 oz (30 g) flour

3 gills (350 ml) milk

1 oz ( 28 g) rock chocolate

1 lb ( 450 g) castor sugar

cold water

A little milk

1 lemon

1 dessertspoon of cornflour

3 tablespoons of sugar

½ pint (300 ml) cold water

2 tablespoons milk

1 teaspoon of butter

4 oz. (120g) flour

2 oz. (60g) cornflour

4 oz. (120g) butter

3 oz.(90g) castor sugar

¼ teaspoon ground ginger

1 teaspoon baking powder

2 oz. (60g) raisins

2 oz. (60g)sultanas

1 oz. (60g) candied peel

2 eggs

1 large tablespoon milk

1 gill (½ cup) of boiling water

1 level teaspoon bicarbonate of soda

1 lb. (440g) of treacle

3 oz (85g) of lard

4 oz (110 g) of sugar

¾ lb. (330g) of flour

1 teaspoon of cinnamon

1 egg

¾ lb. (340g) flour

6 oz (170g) butter

4 oz (110g) sugar

1 tablespoonful golden syrup

1 teaspoonful ground ginger

4 oz (110g) preserved ginger

2 eggs

¾ cupful of milk

4 fine apples

1lb (450g) crushed pineapple

1 tablespoon of butter

1 tablespoon brown sugar

2 tablespoons hot water

½ pint (300ml) whipping

Filling 1:

3 tablespoons melted butter

3 cups of powdered sugar

5 tablespoons orange juice

grated rind and pulp of 1 orange

1 egg white

Filling 2:

2 tablespoons melted butter

3 cups of powdered sugar

3 oz (90g) melted chocolate

Enough pastry to line medium size pie dish

2 oranges

2 oz (60 g) castor sugar

2 eggs

2 oz (60 g) cake crumbs

1 oz (30 g) butter

1 gill (120 ml) milk

1 pint (2 cups) of sieved fruit such as

strawberries or tinned fruit

Sugar to taste

2 tablespoons of cream

½ pint (300 mls) cold custard

Cochineal (red food coloring)

2 oz (60 g) butter

2 oz (60 g) sugar

2 oz (60 g) flour

1 egg

½ teaspoonful baking powder

pinch of salt

few drops essence of almonds

Short pastry

Jam

¼ lb (113 g) butter

½ cup of sugar

1 cup s.r. flour

1 egg

1 teaspoon almond essence

almonds

3 tablespoons dripping

½ lb (225 g) plain flour

1 tablespoon sugar

1 tablespoon golden syrup

1 cup of milk

1 teaspoon of carbonate of soda

2 oz (60 g) sugar

Rind of 1 lemon or orange

2 oz (60 g ) butter

Pancake mixture

Brandy

Dash of absinthe

1 lb (450 g) flour

4 oz (120 g) suet

3 oz (90 g) sugar

¼ lb (115 g) preferred fruit

1 gill (120ml) milk

1 level tablespoon baking powder*

salt*

*may be omitted if self raising

flour is used

1 tablespoon cornflour

2 eggs

1 tablespoon cocoa

2 tablespoons sugar

1 cup seeded raisins

2 cups milk

vanilla

1 large tin of pears

blanched almonds

a few glace cherries

½ d. (1) strap licorice

1 packet of red jelly crystals

8 egg whites

2 ½ lb ( 10 cups) loaf sugar

1 oz (30 g) corn starch

Almond paste (optional)

1 tablespoonful of  rice

Milk

1 oz (30 g) gelatine

1 tablespoonful of sugar

½ pint (300 ml) cream whipped

vanilla flavouring

red syrup

pistachio nuts

4 ½ cups of flour

2 cups butter

2 cups sugar

3 cups raisins

2 cups currants

1 cup sultanas

1 ½ cups candied peel (mixed) chopped 

fine

½ cup of almonds chopped small

9 eggs

Vanilla essence

1 tablespoon baking powder

1 lb (450 g) flour

¾ lbs (340 g) butter

¾ lbs (340 g) castor sugar

¾ lbs (340 g) currants

¾ lbs (340 g) sultanas

¾ lbs (340 g) cherries

¾ lbs (340 g) mixed peel

6 oz (170 g) sweet almonds

8 eggs

1 oz (30 g) mixed spice

Rind of 2 lemons and 2 oranges

½ gill (60 ml) very dark caramel (if wanted)

½ teaspoon of salt

¼ pint (140 ml) brandy or homemade wine

4 sponge cakes

3 lemons

¼ lb (113g) loaf sugar

½ pint (300ml) milk

3 eggs

1 oz (30g) caster sugar

few drops of lemon essence

½ lb (225 g) butter

4 eggs

6 oz (190 g) currants

1 ½ lb (675 g) castor sugar

6 oz (190 g) stoned, chopped raisins

10 oz (285 g) ground almonds

1 teaspoon mixed spice

16 oz (450 g) flour

essence of bitter almond

2 oz (60 g) shredded peel

3 calves’ feet

½ gallon (2.2 l) of water

1 lb (450g) of sugar

5 lemons

4 cloves

4 eggs - whites only

1 ¼ lb (600 g) flour

½ lb (230 g) treacle

½ lb sugar

¼ lb butter

2 eggs

4 tablespoons of ground ginger

1 teaspoon each of:ground cloves,

ground allspice, soda

A little buttermilk

3 large, mealy potatoes

2 oz (60 g) butter

a little salt

warm water

2 eggs

3 pints (6 cups) of fine, dried, sifted flour

1 teaspoon soda

1 teacupful of yeast

Short pastry

1 oz (30 g) castor sugar

1 oz (30 g) butter

1 small egg

a few drops of flavoring

1 ½ oz (45 g) dried walnuts

3 oz (90 g) butter

3 oz (90 g) castor sugar

2 eggs

1 cup self raising flour

2 tablespoons milk

½ lb. (225g) flour

pinch of salt

4 oz. (120g) butter

3 oz. (90g) sugar

1 large teaspoonful baking powder

6 oz. (180g) sultanas

1 oz. (30g) sweet almonds

½ teaspoon ground cinnamon

1 egg

milk to mix

1 large cooked sponge

1 pint (2 ½ cups) of cooked gooseberries

4 oz (110 g) of sugar

½ cup of castor sugar

2 eggs separated

1 cup of milk

Juice from 1 orange

Juice from ½ lemon

2 tablespoons of cornflour

3 eggs (separated)

1 cup of loaf sugar

2 cups hot water

1 pint (600ml) milk

2 tablespoons extra sugar

A few drops of vanilla essence

½ cup butter

1 ½ cups of sugar

rind of ½ an orange

2 ½ cups of S.R. Flour

1 whole egg

1 egg yolk

1 cup of milk

1 ½ oz (45 g) unsweetened melted chocolate

¼ teaspoon salt

6 Oranges

1 cup of sugar

1 pint (600 ml) milk

3 eggs

1 teaspoon of cornflour

Extra teaspoon of sugar

1 tin of pineapple slices

1 pint (600 ml) pineapple jelly

1 strip angelica

A few cherries

1 gill (120 ml) cream

8 drops orange flower water

For decoration:

Angelica

Cherries

1 cup Mayonnaise

1 cup cream

2 teaspoons gelatine

1 cup marshmallows

1 cup blanched almonds

1 cup shredded pineapple

1 cup canned cherries

Good pastry

1 egg

1 oz (30 g) grated cheese

1 dessertspoon cream

Cayenne pepper and salt

1 oz (30 g) butter

2 oz (30 g) ground rice

3 oz (90 g) sugar

1 egg well beaten

few drops essence of almonds

Good short pastry

1 ½ cups plain flour

¾ cups sugar

¾ cups mixed fruit

1 teaspoon carb. of soda

1 tablespoon treacle

1 tablespoon butter

pinch of salt

1 cup of boiling water

2 tablespoons milk

6 cooking apples

1 cup seeded raisins

1 cup brown sugar

1 teaspoon cinnamon

small lump of butter

water