Re: [lace-chat] old measures
Hi Sharon I'd say about the same as a cup 8 - 10 fluid ounces hic Do share the recipe when you've tasted it!! Sue in a freezing foggy East Yorkshire To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
If anyone has leftover christmas pudding I have 3 men that can eat it all year round!!! Please send it!! Sue in EY To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
No advice on the wineglassful except that old recipes were in many ways less precise. My mother's recipe calls for Christmas cake, gives exact amounts of eggs, milk, brandy, which you beat together, and then says add enough of this mixture to make a dropping consistency on he count of three!! How slowly does one count?! As to left-overs, I only make Christmas puds in alternate years, and store the remaining ones for the next year. Keep them in a cool, dry place or freeze them. Next time you make it halve the recipes!!! Unless you have a really big family. Do you also have a good recipe for brandy sauce to go with the Christmas pud? To my M-I-L's mind the main reason I eat Christmas pud is to have the sauce! Sue Babbs (an Englishwoman living in Illinois) To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
PS meant to say that my Christmas pud recipe, which I inherited down my husband's side of the family, measures liquids in gills! Sue To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures plus slow cooking
My Slow cooking book suggests for Christmas Pudding To serve 4-6 1 pint basin, High 1 hour, + Low 12-14 hours To serve 6-8 2 pint basin, High 3 hours + Low 12-18 hours it also says Pre-heat the slow cooker while preparing the ingredients. It mentions also recooking on the day, but says reheat on high, 3 hours for the pint one and 4 hours for the two pint one. Hope that helps Sue T My very old British Good Housekeeping book does not specify the comparison for a I would think you add enough liquor to keep the mixture together, like adding fluid to a cake. The pud recipe in the book has 4 tbspn of brandy, 1/4 pt milk I like the idea of the slow cooker. Does anyone know how long to do it for? I usually heat mine on the day in the microwave for 3 minutes. I still have a small bought one from last year that I recently found in the cupboard. I am usually using store bought mincemeat the following year as well. I keep that in the fridge. Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA www.jblace.com http://www.lacemakersofillinois.org To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
You can also microwave individual portions and add sauce. Delicious! Sue babbs To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
Sue Babbs wrote You can also microwave individual portions and add sauce. Delicious! but why microwave it if you can fry it! I just got Mrs. Beeton of the shelf and while she gives equivalents for everything else she doesn't give the measurement for a wine glass, but it does give the equivalent for gill. 1 gill equals 5 fluid ounces (or 8 British Standard tablespoons which are larger than US measuring spoons). I checked out the 3 recipes for Christmas pudding but they all have sugar in them to lesser or greater degree. The one with the wineglass of brandy has 1 lb of soft brown sugar the other two only have 4 oz of soft brown sugar. I was smiling when I read one of them which has 4 oz of shelled Brazil nuts. Interesting that they have to specify 'shelled'. Almonds I can understand saying 'peeled'. I can remember as a kidlet helping mum peeling almonds for a cake that she used to make every year that had circles and circles of almonds on the top until the top was entirely covered. She'd put the almonds in hot water and leave them to soak for a few minutes then you had to put your hand in the hot, hot water and catch an almond then then gently sqeeze it until the nut popped out. The popping was the fun bit because you weren't always sure where they'd go! Malvary in Ottawa where we have some snow, but I think the UK might have more than us. My nephew and his wife have recently moved to Guildford and she had cleared their drive and was waiting for the snowplough to go by so she could clean off the pile. We thought she might have a long wait. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
One gill is also equivalent to one quarter pint or approximately 145 millilitres. We've had at least 3 of snow this morning between 8.15/.30 and 11.45. I couldn't see where I had cleared snow from our falls of Thursday and Friday. I've cleared it again and put out more food for the birds. Patricia in Wales scotl...@aol.com To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
The rubber bible failed me. Gills and firkins and whatnot, but no wineglassfuls. Wilkipedia, much to my surprise, didn't have a list of volume measures. After slapping Google around to stop it helpfully splitting wineglass into wine glass, I found a site that said four tablespoons and a site that said three or four; since they essentially agreed, I quit. Four _tablespoons_ -- I was sure it was four _ounces_. -- Joy Beeson http://roughsewing.home.comcast.net/ http://home.comcast.net/~debeeson/DaveCam/ west of Fort Wayne, Indiana, U.S.A. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
On 20 Dec 2010, at 02:02, Rick and Sharon Whiteley wrote: My next problem is how to steam all the b*#+%y puddings. I have a 2 quart, 1 quart, and three small puddings from this recipe .. I don't have that many suitable saucepans! I'm trying the oven method. Use the microwave! That's what I do if I make puddings and have done since 1987 when the whole of Kent had a power cut following the hurricane. I'd made my puddings on the Thursday evening with the expectation of boiling them for most of the next day, but the wind howled overnight bringing down so many trees and power cables with them. The electricity was still off of the Saturday morning when I went off to Canterbury Lace day and although it was back on when I got home it was too late in the day to start steaming puddings so I tried one in the then new microwave oven and it worked a treat. I haven't done conventional steaming since then. I would like to ask you founts of all knowledge out there what, in ounces, is a wine glassful? A standard bottle of wine is 0.75 litres and you get six glasses from a bottle - so thats 0.125 litres = 4.2267528 US fluid oz Brenda in Allhallows www.brendapaternoster.co.uk To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
RE: [lace-chat] old measures - old recipes
Sue Babbs wrote: PS meant to say that my Christmas pud recipe, which I inherited down my husband's side of the family, measures liquids in gills! So does mine, Sue, and it was my Mum's wartime recipe. It includes grates carrot, but you'd never know once it's cooked. Margery. = margerybu...@o2.co.uk in North Hertfordshire, UK = To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
RE: [lace-chat] old measures - sauce for Christmas pud
Sue Babbs wrote: Do you also have a good recipe for brandy sauce to go with the Christmas pud? To my M-I-L's mind the main reason I eat Christmas pud is to have the sauce! I must have rum sauce with mine, but the recipe will be similar; to make each quarter-pint (5 fluid ounces, about 145 millilitres) - enough for one helping: Mix one teaspoon (5ml) plain white sugar, two teaspoons (10ml) cornflour (cornstarch) - I pack the powder in as tightly as I can and two teaspoons (10ml) milk to a smooth paste in a large glass jug. Make up to a quarter-pint(145ml) with milk and stir. Microwave until it rises up in the jug (time depends on your microwave). Add two teaspoons (10ml)of dark, strong rum (or brandy, I expect). I find that too much alcohol actually spoils the result, but obvously you will adjust the recipe to suit yourself. Margery. = margerybu...@o2.co.uk in North Hertfordshire, UK = To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
RE: [lace-chat] old measures
No problem Sharon, just give the spare ones a good slug of some kind of spirit (I use brandy) and save for next year, the pudding we are going to be eating on Christmas Day is one that I made last year. They are actually nicer when they are a year old, must be the spirit. I just take the old greaseproof and tin foil off and replace with new and steam. Sue M Harvey A very cold, freezing foggy Norfolk UK To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
Re: [lace-chat] old measures
A modern standard wineglass fill is between 5 and 6 ounces( usually 5) but a glass filled to the brim is between 8 and 10 Hope that helps somewhat On 20 Dec 2010, at 02:02, Rick and Sharon Whiteley white...@bcsupernet.com wrote: I'm having a horrific time steaming Christmas puddings. A few weeks ago our local paper published a Christmas pudding recipe from Mrs. Beeton's book. I thought it sounded rather nice, not too sweet (has no sugar at all). Well, today I started to make it. I kept putting the ingredients in a bowl ..didn't take long before I realised that my bowl wasn't big enough. I transferred everything to my big bread bowl ..it got filled too. I was getting a little alarmed by this time but continued adding more of the ingredients. Then came the first problem. It called for a wine glass of rum or brandy. What on earth is a wineglassful? There was a time when I knew but that's long forgotten. so, I got on the internet and typed in what is a wine glassful It came back with the answer that it's a full wine glass. That's a big help. Anyway, I just decided to wing it and hope for the best. Thinking anxiously ahead, I consulted my Margarite Paton cookbook, she's full of ideas on how to fix a dud pudding, in this case a well flavoured sauce should help. My next problem is how to steam all the b*#+%y puddings. I have a 2 quart, 1 quart, and three small puddings from this recipe .. I don't have that many suitable saucepans! I'm trying the oven method. There's only going to be 5 of us oldies for dinner, looks like we'll be eating Christmas pudding all year. One book did say you can fry the leftovers :) I would like to ask you founts of all knowledge out there what, in ounces, is a wine glassful? has anyone else had a disaster like this? What did you do to fix it ..besides flinging it out for the birds? Would birds like this sort of thing? Thanks. Sharon on rainy Vancouver Island To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com.
