Showing posts with label Glasgow school of cookery. Show all posts
Showing posts with label Glasgow school of cookery. Show all posts

Saturday, 18 April 2020

St George and the cake


St. George’s Hall Cake
When I was sorting through Grandma’s recipes, I was intrigued to find she had an old recipe in her collection for a St George’s Hall Cake so this is a perfect cake to celebrate St George’s Day on 23 April.  It’s been a popular cake at my talks and events. It’s also a very easy cake to bake and fits any shape of tin, square, round and loaf.

St. George’s Hall Cake

¼lb/110g butter
¼lb/110g sugar
2 eggs
½lb/225g plain flour
1 tsp baking powder
A little salt
¼lb/110g currants
2oz/50g candid peel
½ cupful milk
Work the butter to a cream. Add the sugar and beat well together. Add the eggs (well beaten), flour, baking powder, salt, currants, candid peel and milk. Beat well for 5 minutes. Bake in a warm oven for 1¼ - 1½ hours. (325F, Mark 3, 170C) 

So where is the link to St George’s Hall? Being a collector of old cookery books, I found the same recipe in ‘The Glasgow School of Cookery Book’ 1910.  The Glasgow School of Cookery was established in 1875. Initially, it hoped to educate young working-class women in culinary skills and later promoted culinary education within board schools. Alongside similar schools from Edinburgh, Liverpool and Leeds, it formed an alliance to institute uniform standards and common examinations for teachers of cookery. The link to Liverpool and St George’s Hall, a major listed building on St George’s Place which was opened in 1854,, becomes evident as a version of the recipe was featured in the Liverpool School of Cookery 1911.

There are numerous myths and legends around the story of St George, the patron of England. St George's Day is celebrated on 23 April in a tradition established during Tudor times. It’s also the feast day of several other countries and cities where he is the patron saint, including regions of Portugal and Spain. St George is thought to have been born in Cappodocia (modern day Turkey) and to have died in the Roman province of Palestine in AD 303.
We have another celebration on 23 April as this day is widely recognised as William Shakespeare's traditional date of birth and commemorated every year in Stratford on Avon and throughout the world.

Get ready to bake St George's Hall Cake and celebrate!



Thursday, 23 July 2015

Uncovering the past with Imperial/Empire Biscuits


Imperial/Empire Biscuits
Is it the cherry or the glace icing which made Imperial or Empire biscuits a hit in Doncaster for the 1914-18 commemorative event? Despite being from a different era, they are also still popular in tearooms across Scotland today. 
I found the recipe for these biscuits in my treasured copy of The Glasgow School of Cookery published in 1910. The Glasgow School alongside similar schools in Liverpool and Leeds was at the forefront of developing classes in cookery for women and girls of all social backgrounds.
Imperial/Empire Biscuits
¼ lb (110g) butter
¼ lb (110g) sugar
½ lb (225g) flour
1 teaspoonful cinnamon
½ teaspoonful baking powder
1 small egg (beaten)
Raspberry jam
Water icing and cherries

Cream the butter and sugar; add the flour, cinnamon and baking powder, also the egg by degrees. Work smoothly. Set aside to become stiff. Roll thinly and cut into biscuits. Bake 15-20 minutes in a moderate oven (350F, Mark 4,180C). Spread half the biscuits with jam, place the others on top. Then decorate with water icing and a small piece of cherry on top. 

N.B.  To make water icing, mix 5oz/150g icing sugar, 2 tbs water and 1 tsp lemon juice.

I made these biscuits as one of several recipes from the 1900s as part of the Life on the Home Front weekend event at Cusworth Hall Museum and Park on 18- 19 July 2015. It was an amazing weekend with lots of visitors and activities to remind us of the events of 100 years ago.
 Here are Anzac Biscuits
and Yorkshire Parkin recipes
More #ww1 recipes coming soon ....