Grandma’s English Recipes

1 1/8 cups butter
1 1/3 cups white sugar
4 eggs
2 1/2 teaspoons grated lemon zest
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 cups raisins
1/2 cup brandy

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1/2 cup unsalted butter, plus extra butter for greasing pan
2 tablespoons light corn syrup, plus extra for serving
1/2 cup superfine sugar
2 eggs, lightly beaten
1 1/2 cups self-rising flour
2 tablespoons milk
1 grated lemon rind

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1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)

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2 tbsp Golden Syrup
6oz Self-Raising Flour
3oz Shredded Suet
2oz Caster Sugar
1 Egg
approx 6 tbsp Milk
Butter or Margarine for greasing

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8oz Dried Marrowfat Peas
Cold Water
1oz Butter
2 tbsp Cream (Optional)
Salt and Black Pepper

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2 lbs english spinach
3 tablespoons rose water
1 teaspoon sugar
1 pinch powdered ginger
4 ounces butter
6 egg yolks or 4 whole large eggs
3 ounces currants
1 pinch powdered cinnamon
1 pinch salt

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10 slices cucumber
1/4 lb. butter
8 black olives
4 slices white bread or Sally Lunn bread

Spread 1 oz. of s butter over each slice of bread. Top with layers of cucumbers. Cut each sandwich into 4 triangles. Decorate each triangle with an olive, secured by a toothpick.

4 cups unbleached all purpose flour
2 ounces salted butter
1/3 cup granulated sugar
2 teaspoons active dry yeast
1 cup warm water
1/2 cup warm whole milk
1/2 teaspoon salt (dissolved in the milk)

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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

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3 large baking potatoes
1/2 cup fresh Parmesan cheese
1/4 cup all-purpose flour
2 Tablespoons of dried chopped parsley
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter or margarine

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