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    You are in: Home / Lauren H-C's Public Recipes
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    18 Recipes

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    From Mrs. E.W. Brockman, Jr., Chapel Hill, North Carolina (recipe found on 1940s Better Homes & Gardens Cook Book supplement page); I've put "1/3 cup" as the measurement for seasoned flour--that's about how much will end up on the chicken, but you'll need more to be able to dredge effectively; The original recipe called for a 2 to 2 1/2 lb chicken. Four pounds is standard today, so you have two options a) make this with half a chicken, b) cook all the chicken and reserve half for recipes calling for cooked chicken. (I went with "b.")

    Recipe #469963

    Adapted from "Minced Beef Cobbler" on BBC Good Food website Feel free to use beef stock; I just used chicken because that's what I had.

    Recipe #469531

    adapted from http://www.coventrytelegraph.net/lifestyle-news/food-and-drink/tm_headline=great-british-pud--nottingham-pudding&method=full&objectid=12301005&siteid=50003-name_page.html

    Recipe #469513

    This is adapted from a 1938 Baker's Chocolate ad (I found it in the December 5, 1938 issue of Life magazine).

    Recipe #469336

    This recipe is adapted from Kitchener's The Cook's Oracle (1817) and from Esther B. Aresty's adaptation in The Delectable Past, p. 165-166

    Recipe #469314

    Adapted from "Green Beans in Tomato Sauce" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 166.

    Recipe #469243

    Adapted from "Stuffed Breast of Veal" in The Slenderella Cook Book, 148, and "Côtes de veau aux herbes" in Mastering the Art of French Cooking, 369-371

    Recipe #469237

    adapted from "Spiced Greens" in Scottish Traditional Recipes, 185

    Recipe #469178

    adapted from Scottish Traditional Recipes, p. 73

    Recipe #469177

    From "Cornstarch Custard," Betty Crocker Cook Book (1950 edition), p. 219

    Recipe #467287

    To celebrate All Souls' Day; adapted from Cattern Cakes and Lace, p. 116

    Recipe #467266

    This Halloween dish is adapted from Cattern Cakes and Lace, p. 112.

    Recipe #467156

    This recipe was inspired by a suggestion in an ad on the back of the November 1933 issue of Better Homes & Gardens. The recipes are adapted from All About Home Baking (1933), p. 36 and The New Joy of Cooking (1953), p. 704 and p. 757.

    Recipe #466594

    This is adapted from the Anjou Pear Cake in the BBC Good Food Cakes app. I've added the lemon zest for more flavor, switched from poire William liqueur to brandy (that's what I had), left out the glaze for a simpler, more clafouti-like cake, switched to all egg white to use up some extras and changed the measurements from weight to volume (for the most part) to make it easier for us Americans. I also decided to name this yummy cake after Marguerite d'Anjou, queen to King Henry VI.

    Recipe #466379

    I've adapted this recipe from one that was on the Little Venice Cake Company website. It was created in honor of the queen's birthday.

    Recipe #458114

    This recipe is adapted from "Grilled Anchovies" and "Buckingham Eggs" in A Treasury of Great Recipes by Mary and Vincent Price.

    Recipe #457581

    This savory pudding was traditionally eaten in Norfolk on Plough Monday--the first Monday after Epiphany when spring plowing began. This recipe is adapted from the booklet _Favourite Norfolk Recipes_.

    Recipe #457572

    I adapted this recipe from Jane Grigson's British Cookery (unfortunately out-of-print). I use French Tart's excellent recipe for mixed spice.

    Recipe #457571


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