The recipe that follows is called Rice Omelette. Its a strange title but in reality in a mix of 2 well loved dishes with a few tweaks!
It was a dish that was know in Britain and travelled over to the colonies in the 18th Century. Its very simple to make and everyone would have the ingredients available.
Rice Omelette is a thick rice pudding that is allowed to set and covered in custard.
The recipe I am going to give is a plain one but if spices were available, then they could be added and we all know that Claire had lots of spices and herbs available to her.
4 ozs Rice
1 cup of heavy cream ( double cream)
Put he rice and milk plus half a cup of water in a saucepan and cook on a low heat until the rice has become VERY soft, almost like cooked oatmeal. You may have to add some more water throughout the cooking time to get the right consistency. I added half a cup of water at a time.
When cooked press into a round flan dish or deep side plate.
Now you have to let it set and cool- this should take about an hour.
When set cut into 8 triangles
3 egg yolks
1 cup heavy cream
sugar...I added half a cup of caster but you can add more or less depending on taste.
Mix the 3 eggs yolk with the sugar and set to one side.
Warm the cream in a pot.
When warm but not boiling, add 1/4 cup of the warm cream to the eggs yolks. Stir and then add the egg mix to the warm cream. Heat through for a wee bit longer until the custard has thickened.
Pour the custard over the set rice pudding and dollop a teaspoon of your chosen jam on each section.
The original recipe for this basically said...
" Boil rice with milk until thick. set in round dish. Make custard. Divide rice into 8, pour over custard, serve with jam on each piece....."
I've been kind and given you measurements!
This recipe was posted on our Facebook page to celebrate the release of Season 5 of the TV programme Outlander
Everyone has heard of Pumpkin pies but Sweet Potato pies were a favourite during the late 18th Century America as well.
The recipe below is in fact from a cookbook that was published not far from Wilmington at around the time that Outlander characters Jamie and Claire would have been there!
It is a pie that could have been made with rough pastry ( the way we have done) or a sweet short crust pastry. It could be made in small batches in earthenware dishes or be made as a large pie in a fancy pie dish to be served at Aunt Jocastas table!
1 large Sweet Potato
4 ozs melted butter
4 ozs caster sugar
1 teaspoon nutmeg
2 medium eggs
Pastry of choice
peel and cube the sweet potato and boil in water until cook.
When cooked mash until smooth.
In a bowl beat the 2 eggs and add the sugar and nutmeg.
SLOWLY mix in the melted butter to the egg mixture, mixing all the time.
mix in the mashed sweet potato
Line a pie dish with your chosen pastry and trim.
Pour the sweet potato mix into the case to about 1/2 inch below top of pastry.
Put in oven at 180/350 degrees for approximately 30mins, but keep checking. The filling should not wobble.
remove from oven and allow to cool. Dust the tops with sugar put mixed peel around the edge.
We all have the vision of Oliver Twist asking for more when we think of Workhouses but step back from the classic Dickens novel ( and the film!) and things are a little bit different.
Whilst there was a lot of scope for corruption within the system, and of course nobody wanted to be in the workhouse, it wasn't all gruel!
In the 1700s some of the meals that were served included Beer and Bread for Sunday breakfast, Pease Porridge for dinner on Monday and for supper everyday Bread,Butter and Cheese.
By the 1800s guidelines were set regarding how much each inmate was allowed each day.These allowances were set out for Women, Men, Children, Elderly and Invalids - over 60s were allowed extra tea, milk and sugar each day!
Each person was allocated 8ozs meat per day and that was used to make different meals. The was no limit on vegetables and fruit, so they were added to food to make it go further and make it healthier.
Some of meals served were such things as Irish Stew, Shepherds Pie, Fried Fish, Lentil Soup and some classic puddings such as Roly Poly and baked Bread and Butter Pudding.
The recipe below is Bread and Butter Pudding from the 1901 manual of Workhouse Cookery.which also has recipes for Cocoa, Beef Tea and Lemonade!
4 ozs Bread
1 oz Sugar
1 teaspoon Mixed Spice
1 oz Fat (beef suet or lard)
1 oz Currants
1/2 pint of milk
Break up the bread into pieces and soak it in the milk.
Chop the suet finely.
Grease the tin.
Stir the spice, fruit and suet into the bread mixture and mix well
Fill the tin with the mixture and bake for 30 mins.
As you may have noticed there are no oven temps given or size of tins. A temp of 180 degrees will be sufficient and use whatever tins/shallow bowls you have.