Honeycomb, or Roll Gingerbread

Honeycomb, or Roll Gingerbread

I was intrigued by this gingerbread cookie recipe from The Cook's Complete Guide (1810): gingerbread cookies rolled like wafers! The historic recipe instructs us to "bake it gently; when hot cut it in squares, and while warm roll it over a stick, like wafers, till cold". But yet, my gingerbread cookies that I ended up with are flat squares. This is one of those occurrences when a historic recipe doesn't turn out as expected the first time around (they instantly cracked and broke when I tried to bend them). This is a delicious lightly flavoured Lemon Gingersnap, so I recommend it, whether it is rolled or flat.

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Orange Drops

Orange Drops

I wanted to make a candy recipe in honour of Halloween this year, so I did a search on my favourite place to discover new old cookbooks, the Internet Archive, and found the 1788 gem A new collection of receipts in confectionary.

Orange Drops are a candy made of a dehydrated purée containing orange peel, white sugar and a bit of orange juice. Depending on how you dehydrate them, Orange Drops can be crispy or soft like a jujube. If you love Candied Orange Peel, you'll probably enjoy these Orange Drops! They’re less sweet than Candied Orange Peel (probably because they don't have the white sugar coating found on candied peels), so expect a balanced sweet & sour citrus flavour.

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Apple Frazes

Apple Frazes

Apple Frazes are a tasty apple pancake from the 18th-century classic: The art of cookery made plain and easy by Hannah Glasse. Through making this recipe, I've learned that adding little bit of sherry to your pancake batter is a very good idea!

I had the pleasure of frying my Apple Frazes over an open hearth built in the 1780s at Nelles Manor Museum, where I'll be teaching Open Hearth Cooking Classes. The September Classes have sold out, but we've added a third class on November 4th at 1:00. At this class we'll be making the same Autumn recipes as the classes in September, only at the end of the Fall season rather than the beginning.

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Shrewsbury Cake

Shrewsbury Cake

Shrewsbury Cake is one of first recipes that I tested out for the Open Hearth Cooking Classes that I'm teaching at Nelles Manor in Grimsby, Ontario in September. They are crisp & buttery, and the flavour of caraway seeds balances out the sweetness of these cookies. Shrewsbury Cake is from the first English-language cookbook that was both compiled & printed in Canada. The Frugal Housewife's Manual was published in Toronto in 1840, but the cookbook author is credited as “A. B. of Grimsby”. I love this connection to the Nelles family, since they likely would have known the mysterious A. B. who wrote the book.

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Queen's Drops

Queen's Drops

Queen's Drops are a basic sugar & spice cookie with a hint of dried currants. The recipe is found in The Cook Not Mad from 1831, which has the distinction of being the first English-language cookbook to be published in Canada! They are delicious with both white or brown sugar, but I prefer the extra flavour that comes with using brown. The dried currants provide little intense sweet flavour pops, and our recipe suggests using "any agreeable spice", so feel free to customize and add your favourite baking spices.

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