English Battenberg Cake

Posted by Olga at recipegoldmine.com 9/22/02 1:51:17 pm

A two-colored sponge cake, baked in an oblong tin, usually covered with almond paste; named in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg, 1884.

An attractive sponge cake in a two-colored, checker-board design, Battenberg Cake is usually iced with almond paste...

English Muffins

Posted by Rudy2 at recipegoldmine.com 11/28/2001 5:25 am

1 cake or package yeast
2 tablespoons granulated sugar
1/2 cup lukewarm water
1 1/2 cups milk, scalded
1/4 cup melted shortening
1 teaspoon salt
6 cups flour

After kneading, place in greased bowl and let rise until double.

Roll out to 3/4-inch thick. Cut with 3-inch cutter. Cover circles and let rise until very light...

Tea

Use a proper china pot. Warm the pot. Using fresh water, pour onto China, Indian or Ceylon (Sri Lanka) tea leaves. Use one teaspoon of tea leaves per person and one teaspoon for the pot. Leave the tea to brew for 5 minutes (no longer), then serve with milk or lemon. Filter off the leaves when pouring by using a tea strainer.

Houses of Parliament Steak Sauce

Posted by liz at recipegoldmine.com May 25, 2001

Source: Rene Stewart (as altered by Marion Wyse)

HP stands for Houses of Parliament. It’s an English steak sauce but infinitely better than any other. I don’t use it on steak, but it’s great on ham, bologna, etc...

Syllabub

This is a very old frothy English drink. The original version was made from warm milk, freshly milked from the cow and then mixed with ale, cider or wine.

2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy cream

Place wine, sherry and brandy in a large stainless steel bowl...