Carrot Marmalade, Muddle Cake and Potatoe Puffs
Where are they from?
The National Library of Australia
What's the story?
MS 6 recipe for carrot marmalade
From letterbook of Captain James Cook http://catalogue.nla.gov.au/Record/2812508
Extract of a letter to Captain Cook, aboard the sloop Resolution at Deptford Dock, from Baron Storsch, written from Berlin 12 September 1771. The letter is in a letterbook of orders, correspondence and instructions to and from Cook and the British Admiralty in preparation for his second voyage of discovery.
In the letter Storsch remarks the recipe is “one of the best Remedies against the Scurvy, it will be of the greatest use in long Sea Voyages, and if this Remedy should take it will of consequence improve the Culture of this useful wholesome Root.”
MS 4258 recipe for muddle cake
From Cookbook 1871 by Fanny Hulbert http://catalogue.nla.gov.au/Record/1379524
Acquired as part of the Nan Kivell Collection. Not much is known about Hulbert or the provenance of the item. It was written in Codford, a village south of Salisbury Plain in the Wylye Valley in Wiltshire, England. Codford has had a long association with ANZAC forces being the site of a large training and transfer camp during World War I.
MS Acc14.003 recipe for potatoe puffs
From recipe book of Grace Deck http://catalogue.nla.gov.au/Record/6608615
A recipe index book written in a notebook with index tabs, titled 'Walker's Private Recipe Book No. 3: A handy book for the housewife', inscribed ‘Grace Deck’ inside the cover page. The recipe book was donated by Patricia Braga.
There are recipes throughout demonstrating a range of good “suburban” recipes of the 1920s and 1930s. Some of the origins of the recipes are given and include names of family members of Grace Deck.
Grace Deck was married to Horace Leigh Deck, known as Hatherleigh, a doctor from Ashfield, Sydney. Hatherleigh married Grace Hoby at the Baptist Church, Wellington, New Zealand on 18 July 1912, and brought his bride home to Ashfield.
Let's make them
About the beginning of October when the Yellow Carrots are the Sweetest, you take fresh out of the Ground as many as you intend to make use of. Take care to chose them well, that none with black Spots be left between them.
You wash your Carrots sundry times & clean them nicely of the Herb as well as of the Green Top.
If you intend to make but a Small quantity of the Marmalade you may grate your Carrots upon a Tin Grater but should you want any large quantity, you may mince or hatch the Carrots which you put into a Kettle And Add as much fresh water, that your Carrots be cover’d with about four inches with Water. You boil them over a Small fire until they are reduced to a pap, the Grated Carrots Want less boiling, the hatched ones must be boil’d about twelve hours, take a great care never to give too Much fire after they begin to boil & to stir your Carrots now & then of fear they may stick and burn beneath.
When your Carrots are boil’d enough, you must strain them well through a clean linen and press the Felt well, that all the juice may come out, the dregs are a good Food for Hogs, Geese & Ducks. You put the filtrated Juice of Carrots into another Kettle & boil it again over a small fire until it gets the thickness of a fluid honey, at this last boiling you must take great care by constant stirring and by small firing to prevent its sticking to the Kettle & burning, which will give to your Marmalade a bitter and disagreeable taste.
When your Marmalade is enough boil’d and well done, you preserve it into Stone or Earth pots, well varnish’d & keep it well cover’d with a Parchment or Bladder, if it is well made & thick enough boil’d, it will preserve full two years.
Should your Marmalade spoil by some accident or other and get some moisture at the top, you take of the moisture with a Spoon and boil it again and it will regain its first sweetness.
Other method of making the Carrot Marmalade
You squeeze the Juice out of the grated or hatched Carrots and boil it immediately thick without any addition of water either over a Small fire or even over boiling water, you preserve it in the abovementioned way, but it will not keep above a twelve month.
In some Parts of Germany where many acres of Carrots are cultivated they make use of Oil Mills to squeeze the juice of the Carrots and boil it afterwards in the last mentioned manner.
Cream ½ pound of butter with same of castor sugar – add 3 tablespoonsful milk x well whisked white of 4 eggs. Sift in 1½ cups of flour and grated rind of 1 lemon. Last of all stir in 1 teaspoonful baking powder.
In alternate layers
Divide mixture in two and tint one with cochineal. Take yolks of the eggs and add ½ pound of creamed butter and same of castor sugar. Melt 1 teaspoonful of cocoa in 3 tablespoons of warm milk and stir into mixture. Add 1½ cups of flour and a cupful of chopped candied peel and currants
Have ready a deep tin lined with 3 thicknesses of buttered paper and put alternate layers of each mixture in turn and bake in a moderate oven for an hour or till done.
Ice with pink icing and lattice work of sliced peel. Sprinkle chopped pistachio nuts on top.
Mix some mashed potatoes with an egg & a little flour – mix till quite smooth – roll out & cut into rounds – put some mince on one round & cover with another press edges together & fry in boiling fat – drain and serve.