Recipe – “St. Clement’s Jelly”

“St. Clement’s Jelly” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”   Juice and rind of 2 small lemons 3        oz. Caster sugar 8        fl. Oz. Water 2        tbsps. Gelatin 1         pint orange juice            Orange or lemon slice for decoration       Combine the lemon rind, sugar and… Read More Recipe – “St. Clement’s Jelly”

Recipe – “Elderflower Wine”

  “Elderflower Wine” “The Illustrated Herbal Encyclopedia” by Brenda Little   1        kg./2 lb. Elderflowers 1        kg./2 lb. Sugar 4        litre/7pints water 28      g./1 oz.  Fresh yeast Juice of 2 lemons (or oranges) Slice of toast   *    Avoid bruising the flowers when collecting them.  Boil them in the water for 20 minutes. … Read More Recipe – “Elderflower Wine”

Recipes – “Orange-flower Creams” & “Langues De Chat Biscuits”

“ORANGE-FLOWER CREAMS“ “A Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson   6        egg yolks 2         oz. Vanilla sugar 1        teaspoon corn-flour 1/2    oz. Powdered gelatine 3        Tablespoons water 3/4     pint single cream 1        Tablespoon orange-flower water 1       … Read More Recipes – “Orange-flower Creams” & “Langues De Chat Biscuits”