Apple Chutney, Gingernuts, Spanish Cream

Where are they from?

Monash University Rare Books holds a small number of Australian manuscript recipe books.

What's the story?

The apple chutney recipe is from the Berrambool Recipe Book by Mrs Willie Moffatt (Melbourne, c1915) which has newspaper clipplings and manuscript recipes pasted into it. The gingernuts recipe is from a Melbourne recipe book of the 1940s, which has a red cross on the front so probably wartime. The Spanish Cream recipe is from another Melbourne recipe book collated between the 1940s and the 1970s.

Let's make them

Apple Chutney  

Ingredients

4lb apples

2lb onions

3lb brown sugar

0.5lb raisins

2 teaspoons salt

1 teaspoon cayenne

0.25lb garlic

Little brandy

Method

Chop all ingredients fine. Set in preserving pan and just cover with vinegar. Simmer four hours.

 

Gingernuts  

Ingredients

0.5lb flour

2 teaspoons ground sugar

1 teaspoon cream of tartar

1 egg

6oz sugar

4 oz butter

1 teaspoon baking soda

1 tablespoon golden syrup

Method

Place sugar, butter and Golden Syrup in pan and melt but not boil. Put all dry ingredients in basin and liquid. Put on slide in small pieces, rounding with fingers. Leave on slide to cool.

 

Spanish Cream  

Ingredients

3 teaspoons condensed milk

3 teaspoons sugar

6 passionfruit or more

1 cup milk

Method

Mix well together and add one cup milk. Put away to set.