¼ lbs (125 g) butter

½ lbs of powdered (icing) sugar

6 eggs

 1 - 1 1/2 cups of flour

2 ½ lb (1.1 kg) flour

¾ lb (340 g) butter

¾ lb (340 g) sugar

½ lb (230 g)currants

2 oz (60 g) peel

2 oz (60 g) carroway seeds

1 oz (30 g) ground ginger

1 pint (600 ml) milk

Preserved cherries

Sponge cakes

some acid jam (e.g. plum or quince)

some sweet jam (e.g strawberry))

1 pint (300 ml) custard

Several thin slices of crust less bread and butter

Dried cherries (optional)

Castor sugar

Sultanas and currants

Candied peel

2 eggs

¾ pint (350 ml) milk

Vanilla essence

White sugar

1 lb (450 g) flour

3 teaspoonsful baking powder

½ pint (300ml) milk

½ teaspoonful of salt

¼ lb (113 g) butter

¼ lb (113 g) sugar

¼ lb (113 g) currants, sultanas raisins

1 egg

2 lbs (900 g) of Cape gooseberries

½ lb (225 g) sugar

8 or 9 cloves

1 cup of water

3 oz (85 g) suet

1 ½ cups of self raising flour

a little salt

milk

½ tin of pineapple

2 oz (30 g) butter

3 eggs

2 oz (30 g) flour

3 gills (350 ml) milk

1 oz ( 28 g) rock chocolate

1 lb ( 450 g) castor sugar

cold water

A little milk

1 lemon

1 dessertspoon of cornflour

3 tablespoons of sugar

½ pint (300 ml) cold water

2 tablespoons milk

1 teaspoon of butter

4 oz. (120g) flour

2 oz. (60g) cornflour

4 oz. (120g) butter

3 oz.(90g) castor sugar

¼ teaspoon ground ginger

1 teaspoon baking powder

2 oz. (60g) raisins

2 oz. (60g)sultanas

1 oz. (60g) candied peel

2 eggs

1 large tablespoon milk

1 gill (½ cup) of boiling water

1 level teaspoon bicarbonate of soda

1 lb. (440g) of treacle

3 oz (85g) of lard

4 oz (110 g) of sugar

¾ lb. (330g) of flour

1 teaspoon of cinnamon

1 egg

¾ lb. (340g) flour

6 oz (170g) butter

4 oz (110g) sugar

1 tablespoonful golden syrup

1 teaspoonful ground ginger

4 oz (110g) preserved ginger

2 eggs

¾ cupful of milk

4 fine apples

1lb (450g) crushed pineapple

1 tablespoon of butter

1 tablespoon brown sugar

2 tablespoons hot water

½ pint (300ml) whipping

Filling 1:

3 tablespoons melted butter

3 cups of powdered sugar

5 tablespoons orange juice

grated rind and pulp of 1 orange

1 egg white

Filling 2:

2 tablespoons melted butter

3 cups of powdered sugar

3 oz (90g) melted chocolate

Enough pastry to line medium size pie dish

2 oranges

2 oz (60 g) castor sugar

2 eggs

2 oz (60 g) cake crumbs

1 oz (30 g) butter

1 gill (120 ml) milk

1 pint (2 cups) of sieved fruit such as

strawberries or tinned fruit

Sugar to taste

2 tablespoons of cream

½ pint (300 mls) cold custard

Cochineal (red food coloring)

2 oz (60 g) butter

2 oz (60 g) sugar

2 oz (60 g) flour

1 egg

½ teaspoonful baking powder

pinch of salt

few drops essence of almonds

Short pastry

Jam

¼ lb (113 g) butter

½ cup of sugar

1 cup s.r. flour

1 egg

1 teaspoon almond essence

almonds