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Cottage Cookbook

Patrick Taylor's Cottage Cookbook

A little bit of this and a little bit of that

COOKBOOK & RECIPES

Getting your hands on a tried and tested recipe, past down from the early 1900s, bits of paper from the late Mrs Florence McKail and a very old cookbook from 1865 to the 1950s - is pretty special, but with a little bit of this and a little bit of that, we promise that there is also... a little bit of heaven in every bite. 

Baking Ingredients

If there's anything for sure, it's that food traditions and family recipes that are handed down tend to stick and for good reason.

 

Cookbooks are passed down from mothers and grandmothers, recipes are exchanged by word of mouth, techniques are taught by hand and food is a way of keeping the family, communities, stories and memories alive.

 

We can just imagine these recipes being stirred with a wooden spoon, when 'arm' power was all that was available and pioneers lacked electricity in those early days.  Food store and preservation techniques a hundred years ago vary greatly from today's technology.

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Grab your copy of a little bit of this and a little bit of that  Cookbook from Patrick Taylor Cottage Museum for $5.00.

PTC Cookbook.jpg

ORANGE PUDDING

Ingredients

  • 2-3 oranges in sections

  • Pinch of salt

  • 1 level tsp. sugar

  • 2 tbsp. warm syrup

  • Grated rind and juice of another orange

  • 6 oz. self-raising flour

  • 1 1/2 oz. margarine

  • Water to mix

Steps

  • Mix the flour and grated orange rind.

  • Rub in the margarine and add sugar.

  • Mix with water to a firm dough.

  • Roll out 3/4 of the dough and line a greased basin {1 1/2 pint size}.

  • Remove as much of the white pith as possible, and the pips from the orange section.

  • Fill the lined basin with orange sections, add syrup and juice.

  • Damp edge of pastry with water.

  • Roll out the remainder 1/4 pastry and use to cover the basin.

  • Press the edges well together.

  • Steam 1/1/2 hours.

  • Serve with vanilla or custard sauce.

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