Welsh Capillaire. — Take a pound and a
half of clarified honey, lialf a pound of pre-
served ginger, three quarts of strong raisin
Avine, two quarts of proof spirit of wine, one
ounce each of candied lemon and citron sliced,
two ounces of red-currant jelly, four ounces of
sugar-candy beaten fine, one ounce of isinglass
dissolved in a little water, two ounces of sweet
almonds beaten to a paste, half an ounce of
bitter almonds also beaten to a paste, one ounce
of thin rind of Seville oranges, and one ounce
of lemon-juice✪ Welsh Capillaire strained. Clarify the honey to
the highest extent; beat the almonds with a
spoonful of the wine ; and infuse all in a jar for
two months. Then strain and filter it bright ;
colour with light yellow, and bottle it. This
is a pleasant but not strong cordial, and should
be kept in a cool room until two years old to be
excellent.
Welsh Gallimanfry.— Slice some cheese
and put it in a mortar. Pound it well, flavour
rather highly -^ath mustard, and moisten with
butter, a little vinegar, and wine. When quite
smooth it will be ready for serving.
Welsh Haras. — A Welsh ham is simply
the name given to a fat leg of mutton which
has been cured and smoked like an ordinary
ham. As a Welsh ham has little fat of its own,
it is ciistomary to put a piece of fat bacon into
the paa vnth. it when boiling, and to serve the
bacon with the ham.
Welsh Leek Porridge.— This is made
just like cock-a-leekie soup, and thickened with
toasted bread. It used to be the custom to stew
French plums with the porridge, but this now
is scarcely ever done.
Welsh Nectar (a pleasant summer beve-
rage).— Cut the peel of three lemons very thin,
and put the rind into a jar with the strained
juice, two pounds of loaf sugar, and a pound of
raisins stoned and chopped small. Pour uijon
these ingredients two gallons of water which
has been boiled and allowed to cool. Stir the
liquor daily for five days, strain through a
jelly-bag, bottle, and tie down the corlf. It
will be fit for use in ten days or a fortnight.
Time, five days to make the nectar. Probable
cost. Is. per gallon. Sufficient to make two
gallons.
Welsh Pudding, Modern (sometimes
called Quaker's Pudding). — Take half a pound
of fresh beef suet free from skin and fibre.
Chop it small, and mix with it half a pound of
finely-grated bread-crumbs, half a pound of
sugar, the grated rind of a large fresh lemon,
and the juice of two. Mix these ingredients
thoroughlj', and bind the mixture together with
two eggs✪ Welsh Pudding, Modern well beaten. Put it into a buttered
mould, place it in boiling water, and keep it
boiling quickly until done enough. Turn it out
carefully, and serve. Time to boil the pudding,
four hours. Probable cost, Is. or Is. 2d. Suf-
ficient for half a dozen persons.
Welsh Pudding, Very Rich.~Eub a
large Imnp of sugar upon the rind of a fresh
lemon till all the yellow part is taken oif . Crush
it to powder, and add additional sugar to make
up the quantity to thi'ee ounces. Melt four
ounces of fresh butter very gently. Mix with
it the yolks of four and the whites of two eggs,
and add the sugar. Line a shallow dish with
good pastry, put in the mixtui-e, and bake till
done enough. Time to bake the pudding, half
an hour to three-quarters of an hour. Probable
cost. Is. 2d. Suflicient for four or five persons.
Page 2251 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Welsh Capillaire. — Take a pound and a
half of clarified honey, lialf a pound of pre-
served ginger, three quarts of strong raisin
Avine, two quarts of proof spirit of wine, one
ounce each of candied lemon and citron sliced,
two ounces of red-currant jelly, four ounces of
sugar-candy beaten fine, one ounce of isinglass
dissolved in a little water, two ounces of sweet
almonds beaten to a paste, half an ounce of
bitter almonds also beaten to a paste, one ounce
of thin rind of Seville oranges, and one ounce
of lemon-juice strained. Clarify the honey to
the highest extent; beat the almonds with a
spoonful of the wine ; and infuse all in a jar for
two months. Then strain and filter it bright ;
colour with light yellow, and bottle it. This
is a pleasant but not strong cordial, and should
be kept in a cool room until two years old to be
excellent.
Welsh Gallimanfry.— Slice some cheese
and put it in a mortar. Pound it well, flavour
rather highly -^ath mustard, and moisten with
butter, a little vinegar, and wine. When quite
smooth it will be ready for serving.
Welsh Haras. — A Welsh ham is simply
the name given to a fat leg of mutton which
has been cured and smoked like an ordinary
ham. As a Welsh ham has little fat of its own,
it is ciistomary to put a piece of fat bacon into
the paa vnth. it when boiling, and to serve the
bacon with the ham.
Welsh Leek Porridge.— This is made
just like cock-a-leekie soup, and thickened with
toasted bread. It used to be the custom to stew
French plums with the porridge, but this now
is scarcely ever done.
Welsh Nectar (a pleasant summer beve-
rage).— Cut the peel of three lemons very thin,
and put the rind into a jar with the strained
juice, two pounds of loaf sugar, and a pound of
raisins stoned and chopped small. Pour uijon
these ingredients two gallons of water which
has been boiled and allowed to cool. Stir the
liquor daily for five days, strain through a
jelly-bag, bottle, and tie down the corlf. It
will be fit for use in ten days or a fortnight.
Time, five days to make the nectar. Probable
cost. Is. per gallon. Sufficient to make two
gallons.
Welsh Pudding, Modern (sometimes
called Quaker's Pudding). — Take half a pound
of fresh beef suet free from skin and fibre.
Chop it small, and mix with it half a pound of
finely-grated bread-crumbs, half a pound of
sugar, the grated rind of a large fresh lemon,
and the juice of two. Mix these ingredients
thoroughlj', and bind the mixture together with
two eggs well beaten. Put it into a buttered
mould, place it in boiling water, and keep it
boiling quickly until done enough. Turn it out
carefully, and serve. Time to boil the pudding,
four hours. Probable cost, Is. or Is. 2d. Suf-
ficient for half a dozen persons.
Welsh Pudding, Very Rich.~Eub a
large Imnp of sugar upon the rind of a fresh
lemon till all the yellow part is taken oif . Crush
it to powder, and add additional sugar to make
up the quantity to thi'ee ounces. Melt four
ounces of fresh butter very gently. Mix with
it the yolks of four and the whites of two eggs,
and add the sugar. Line a shallow dish with
good pastry, put in the mixtui-e, and bake till
done enough. Time to bake the pudding, half
an hour to three-quarters of an hour. Probable
cost. Is. 2d. Suflicient for four or five persons.