Grandma’s English Recipes

1/2 cup milk
1/2 cup water
30g compressed yeast (fresh)
4 cups Bread flour or white flour
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas or currants
1 level teaspoon chopped mixed peel
1 egg
extra flour for kneading

4 cups scalded milk
2/3 cup pearl or 1/3 cup minute tapioca
3 eggs
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter

3 cups sifted flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon grated nutmeg
1 teaspoon salt
1 cup suet
1 cup milk
1 cup golden syrup
1 cup raisins

8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt

1 quart water
2/3 cup brown sago
1/3 level teaspoon salt
1/2 cup sugar
1/2 cup dates stoned and cut into small pieces
1/4 cup walnuts cut into small pieces
1 tablespoon lemon juice

4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt

1 cups stale but not dry breadcrumbs
1 quart scalded milk
3 eggs
1/2 cup sugar
Currant jelly or plum jam
2 tablespoons sugar for meringue

1 breakfast cup of flour
1/2 breakfast cup of syrup
1/2 breakfast cup milk
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon carbonate soda

5 pounds of potatoes
8 hard boiled eggs
1/2 bunch green onions
1-1/2 cups mayonnaise
1 Tablespoon mustard
1/2 cup milk

Russet potatoes with skins
Salt
Pepper Garlic powder
Olive oil
Chopped onion (optional)
Chopped bell pepper (optional)