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The Kitchen

The Kitchen

These recipes that we have gathered here were popular throughout the British Isles many years ago. It seems fitting that we should revive them and share them here with you. Many of these recipes have been handed down by word of mouth for centuries. We have taken pains to present them to you as they might have been passed from Mother to Daughter and from neighbour to neighbour. We do hope you enjoy them. If you have any favourites of your own, or variations on what we have presented, please let us know. We would love to add your favourites to our growing list.

Kitchen Navigation
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Fairy Butter

1/4 lb. Fresh Butter
Lemon Peel
Orange-flower water
Loaf Sugar
5 (or 6) Hard-Boiled Eggs
Naples Biscuits
2 oz. Sweet Almonds
White Wine

Wash a quarter of a pound of fresh butter in orange-flower water and beat it with the pounded yolks of five or six hard-boiled eggs; blanch and pound to a paste with a little orange-flower water & two ounces of sweet almonds; add a little grated lemon peel and some pounded and sifted loaf sugar; mix all together and, with a wooded spoon, work it through a stone colander. Soak some Naples biscuits in white wine and put over the fairy butter in heaps as high as it can be raised.

Ancient Measurements

4 Gills = 1 Mutchkin

2 Mutchkins = 1 Choppin

2 Choppins = 1 Pint

2 Pints = 1 Quart

4 Quarts = 1 Gallon

8 Gallons = 1 Barrel

Send comments or suggestions to: Marita Beth
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Bannockburn Bridge