The Steampunk Recipe Book *Page One Updated!!*

[Lady Lavinea Dreadful]

Spoiler (click to show/hide)

hello folks, i just wanted to let you know about a project i have going over in taxtile a Steampunk Recipe Book! donate a recipe to be added and see it published with the other esteemed members of this forum!

http://www.brassgoggles.co.uk/bg-forum/index.php?topic=6829.0

OK folks time for an UPDATE! things are steaming right along and everyone is donating some awesome recipes! I am so happy that this has taken off as it has. so now i want to get it all out how its going to be set up.

title: Fuel For The Boiler

At the front of the book we will have a Conversion table From US Standard to Metric
Next we will have a terms section. For instance if i said 1 14 oz Can of tomatoes what would be the European equivalent. ill need help with this one folks because i really don't know!

Next the chapters will be

Sacks/appetizers
Side dishes
Breads
Main dish
soups
deserts
drinks/spirits

and I'm considering having a special section for holiday dishes. but I'm not sure on that one yet.

Within the next few days i will type up an outline listing where there recipes i have so far will be going.
I currently am working typing up 27 of my own recipes. i wont be placing them all here,mostly due to their length, however i will list their titles:
Ozark Dublin Coddle
Cocoa Gravy
Stout Chili
Spicy Pork Chops
"I Suspect my significant other may be a vampire" chili
Flat Bread Pizza
Soda Bread
Basic Red Pasta Sauce
Lasagna Roll-ups
Whole Wheat Pizza Dough
Pumpkin Bread
Brownies of Chocolatie Death
Instant Cream Pie
Quicky Calzone
Orange Stir Fried Chicken
Meatloaf Supreme
Lee Family "Stroganoff"
Chicken and Pine Nut Penne
Bacon and Chicken Liver appetizer
Sausage Peppers and Onions
White Chili
Perfect Poke Greens
Dandelion Wine
Dandy Blossom Fritters
The Prefect Biscuit
Fried Cabbage
Oven "Fried" Chicken
Salmon Patties
Slower Cooker Chicken Cachetore
Red Wine Beef Roast
No Back Cookies
Southwestern Seven Layer Dip
Maple Glazed Salmon


I have several others, I'm currently asking my husband what his favorite recipes i make are. Most of these i have memorized so i will have to actually type them up lol.

I would like a few more recipes having fish in them as well as a few for soup. So if you have any fish or soup recipes please feel free to post them!!

[Flynn MacCallister]

Ooh! I made shortbread today! How did it go again...

1 cup plain flour
3/8 cup cornflour
3 tbsp castor sugar*
125g butter
a few drops vanilla essence

Cream butter and sugar with the vanilla essence added, add (sifted) plain and cornflour, mix until it turns into something that looks like breadcrumbs, knead until it sticks together, put in the fridge for half an hour, roll between two sheets of baking paper until it is of about 7mm thickness, cut into shapes as desired, place in a moderately hot (220 deg C, or thereabouts) oven for nine or ten minutes (until brownish and tasty-looking).

Will make approximately 30 7cm fingers.


* Don't ask. It just worked out that way. I was modifying a recipe for chocolate choc-chip shortbread, as the only other one I had needed rice flour, which I didn't have, and I didn't feel like grinding rice.

Note: these are Australian cup and tablespoon measures. A cup is 250mL, a tablespoon is 15mL.

Obviously, that will need to be rather more eloquent... I think I'll prettify it somewhat an post it in the tactile thread shortly.

[Lady Lavinea Dreadful]

Ooh! I made shortbread today! How did it go again...

1 cup plain flour
3/8 cup cornflour
3 tbsp castor sugar*
125g butter
a few drops vanilla essence

Cream butter and sugar with the vanilla essence added, add (sifted) plain and cornflour, mix until it turns into something that looks like breadcrumbs, knead until it sticks together, put in the fridge for half an hour, roll between two sheets of baking paper until it is of about 7mm thickness, cut into shapes as desired, place in a moderately hot (220 deg C, or thereabouts) oven for nine or ten minutes (until brownish and tasty-looking).

Will make approximately 30 7cm fingers.


* Don't ask. It just worked out that way. I was modifying a recipe for chocolate choc-chip shortbread, as the only other one I had needed rice flour, which I didn't have, and I didn't feel like grinding rice.

Note: these are Australian cup and tablespoon measures. A cup is 250mL, a tablespoon is 15mL.

Obviously, that will need to be rather more eloquent... I think I'll prettify it somewhat an post it in the tactile thread shortly.

wonderful! i look forward to it!

[Mercury Wells]

Kedgeree

Deviled Kidneys

[Vienna Fahrmann]

     Dear Ms. Boo,

     Thank you for cross-posting this.

     Vienna

[cybele13]

When I open my steampunk teahouse, I will make sure to have copies of this recipe book on hand for the unsuspecting public...

I have a batch of my world-famous scones in the oven even as I type. What a coincidence...

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
1/2 cup golden raisins
1 large egg
1/2 cup heavy cream
1 teaspoon grated citrus zest
3 tablespoons cream or milk
cinnamon and sugar

Preheat oven to 425F. Mix together first four ingredients, flour through salt. Drop in butter and cut with pastry blender until the flour mixture resembles breadcrumbs. Be careful that the butter stays cold and does not melt.

Add raisins. In small, separate bowl, whisk together egg, heavy cream, and zest. Add all at once to flour mixture in larger bowl. Mix just until the dry ingredients are moistened. Knead with hands no more than 10 times in bowl, making sure to press against sides in order to pick up loose pieces of dough.

Transfer dough to floured surface and pat into an eight-inch round about 3/4 inch thick. Cut into wedges, eight to 12 pieces, and place 1/2 inch apart on a baking sheet lined with parchment paper or Silpat. Brush tops with milk or cream and sprinkle with cinnamon sugar.

Bake 12 to 15 minutes, or until the tops are golden brown. Can be cooled or served warm.

[Flynn MacCallister]

("All-purpose" flour would be the same as "plain" flour, isn't it? Likewise "heavy" cream would have to be the same thing as "thickened" (or "clotted") cream, wouldn't it?)

That sounds ridiculously tasty. The citrus zest would really make it.

I'm going to try them!

[SalieriAAX]

("All-purpose" flour would be the same as "plain" flour, isn't it? Likewise "heavy" cream would have to be the same thing as "thickened" cream, wouldn't it?)

I don't know what thickened OR heavy cream are.  Are they like condensed or evaporated milk, or like double cream?

[Flynn MacCallister]

Thickened cream is what we convicts call clotted cream. (Real clotted cream only comes from the UK. Everyone knows that. >_Q)

[SalieriAAX]

Aha! If you intend to make this recipe - go out and find this clotted cream if you live in the UK

It's made with our very finest Hill Barn Dairy Jersey milk. 

[Flynn MacCallister]

Any anyone in Australia knows that the best local equivalent available is, of course, from King Island Dairy.

But I still don't know whether "heavy" cream is normal, double or thickened. (Could be just normal... there is a version for coffee too, isn't there... maybe that's really thin)

[cybele13]

("All-purpose" flour would be the same as "plain" flour, isn't it? Likewise "heavy" cream would have to be the same thing as "thickened" (or "clotted") cream, wouldn't it?)

*sigh*

No and no.

AP or All-purpose-flour is so named because it can be used for most baked goods. It's designation has to do with gluten content. You want a flour that will NOT develop heavy gluten strands, as you find in bread. Regular flour you would buy in your local grocery will do just fine. No matter what you do, do not over-mix the scones or they get chewey. You want them to be crumbly...hence very little gluten development.

Heavy cream is not the same as clotted cream. It is still liquid while clotted can be spread like soft butter or curd. Um...try whipping cream, maybe? Worst case, you can use whole milk, though these scones won't give you quite the same calibre of heart attack.

Damn these language usage differences!!!

[Flynn MacCallister]

I have never heard of "all purpose" flour. The only sorts I know are plain, sr, and bread (or hard), and the wholemeal variations on these.

Okay, heavy cream must be like double cream, then. Is it liquid but fairly thick?

I've always just made scones with milk (low fat milk, what's more), but it's a recipe I've learned by memory from mum, so that's probably her famous healthier variation.

Hm. Should have thought to look at Wiki first.

    * Cake and pastry flour = soft flour
    * All-purpose flour = plain flour
    * Bread flour = strong flour, hard flour
    * Self-rising flour = self-raising flour
    * Whole-wheat flour = wholemeal flour

So, it is.

And similarly, it would appear to be double cream -- the fat content is a little higher in double cream than in American "heavy" cream, but it seems to be near enough...

[Lady Merovingian]

I'll try to make them. I love cooking scones.

[Lady Lavinea Dreadful]

yes heavy cream is also some times labeled "whipping cream" to my knowledge it can also be called "full fat" cream. basically its the cream product removed form whole milk ... the part that can be made into butter.

also can you tell i was doing my taxes when i made my first post?

[cybele13]

Aha. So I was wrong.

And so it appears there is more of a difference in baking than just the existence of caster sugar (something we don't have here in the US), and celsius.

We learn something every day.

[Flynn MacCallister]

Oh, castor sugar is just a finer-grained version of white sugar.

Cup, tablespoon and teaspoon measures also vary between countries, which is a nuisance.

Maybe, Ms Boo, it would be wise to include a measures and terminology conversion table?

[CapnHarlock]

Maybe, Ms Boo, it would be wise to include a measures and terminology conversion table?

Probably a wise idea, else we have UK readers recoil in horror when an American mentions "Biscuits and Gravy"

[Flynn MacCallister]

*Laughs* Oh, yes. That confused me so very much the first few times I heard it.

[Lady Lavinea Dreadful]

oh yes that decision has already been made. in the back there will be a UK to US conversion or basically an empirecal to standard to metric

[Lady Lavinea Dreadful]

I'm just floored by the wonderful participation so far!


lets go over what we have decided thus far:


we need properly steamy chapter titles

we need a standard to metric conversion table in the back(or front)

i would like to have a good "terms" section some place(things that mean this in the US but are "this" in the UK etc...)

and lets see...oh and recipes of course!

as for recipes I'm looking for main dishes,side dishes,quick and easy recipes(for the cheap and lazy sky pirate)
breads(cookies buscits scones etc) deserts and possibly a holiday section.... for Gogglemas of course.

Have i missed any thing? any more suggestions or ideas?


PS this is a cross post

[Rose Streiffe]

This is a very old and relatively simple family recipe, possibly from the turn of the century.

Cherry-Cheese Pie:

1 8 oz. package cream cheese
1/2 cup sugar
2 eggs
1/3 cup chopped nuts
1 teaspoon vanilla extract

Blend all of the above.  Pour into partially baked pie crust.  Bake at 350 degrees for ten minutes.

2 cans cherry pie filling
whipped cream

Spread cherry filling over cooled pie.  Top with whipped cream.  Chill.

[cybele13]

Have i missed any thing? any more suggestions or ideas?

Do you have a favorite cookbook, one that you use more often than any others? Why do you use it more? How is it organized? Does it have nice pictures? Is it easy to find a recipe?

Think about this as you decide how you want this book organized. What would make you use it if you found it on a random shelf somewhere?

I have two suggestions:
1. include at least a steamy biography of every recipe contributor
2. find people to test the recipes in a standard way using the same system of measurement

And, Ms. Boo, you have my unfettered cooperation on this project. I'll help in any way that I can.

[The Hon. Luc Du Rette]

Oh, the struggles of trying to translate recipes amongst the remnants of empire!

Definitely do include some translations such as:
rutabagas are also known as swedes
ground beef is virtually the same as minced beef (also known as the mysterious hamburger meat)
besides just mentioning the difference in volume measure, mention the differences betwen wet and dry measure (alas, I have nothing handy to offer, here; I mention it as something I have encountered)
if one uses old US recipes, it would be nice to translate the volume of a #2 can?
(I have tons of old family recipes that mention using a #2 "tin" of some vegetable or other)

I have encountered much difficulty in sharing "simple" recipes with friends across the pond, and especially with my friends in Belgium, and Australia, though also in the UK.
Cake flour is a hard one to explain, especially.

Now, I won't just gripe, without adding a recipe!


Root harvest soup
(Beware, this makes a LOT! use a very large pot.)

Chop these ingredients into a cube between 1/2 inch and an inch:
1 rutabaga
2 turnips
3 parsnips
4 large carrots
5-6 stalks of celery (outer ones, not the heart)
1 large red sweet onion (I use red for color, but as long as it is sweet instead of "hot")
(scallions might be nice, too, if you can get them, I can't)
Roasting beef (I prefer eye of round, use what you like best!) one or two pounds
(Mutton or lamb might be nice, instead, or if you can get it, buffalo would be very tasty)
(Depending on the size of your pot, use equal volumes of the preceding, chopped into bite size pieces)

Take the cubes of beef, dredge in plain flour, brown in a skillet, place in pot.
Add all vegetables but the celery & onion, and add enough liquid (I use water, but some red wine used judiciously would be good, too) to cover.
Add seasonings (I use about a teaspoon of sea salt, and about a half teaspoon of the folowing:
ground sage, parsley, rosemary leaves, ground thyme, and a "couple of good shakes" of Worcestershire sauce) to your taste, put on a medium to low heat, and let boil until the rutabaga is soft (it is the hardest vegetable), add the onion and celery, and let boil until the onion clarifies.

Stir well, and serve. (A nice touch is to make bowls of a hard dark rye bread to serve it in)

The starchy vegetables make a very hearty soup, dredging your meat in flour before browning it will thicken your broth nicely.

Although not a quick meal, this is one you can enjoy for days, it gets better with re-heating.

It also makes enough to freeze for future use, although I must admit it takes forever to thaw out again.

[The Hon. Luc Du Rette]

Hm, yes, also while testing recipes, taking pictures of ingredients, methods, and finished product would be nice.