{ "meta": { "title": "Betty's Recipes", "description": "A vintage Australian recipe collection — digitised from 195 scans, with Traditional & Modern versions, structured ingredients, shopping list, pantry tracking, scaling, and cost estimation.", "total_entries": 1053, "total_source_scans": 195, "version": "5.0", "license": "Family archive — not for redistribution", "handcrafted_modern_versions": 20, "total_ingredient_items": 2958, "unique_ingredients": 1060, "domain": "bettys.recipes" }, "entries": [ { "id": "E0001", "slug": "steamed-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Steamed Pudding", "yield": "(not stated)", "ingredients": "1½ cups fruit; 2 tablespoons sugar; 1 tablespoon butter; 1 cup milk; 2 teaspoons baking soda [?]; 1 cup S.R. flour", "method": "Put fruit, sugar, butter, milk and baking soda into saucepan. Let it come to the boil and while hot add 1 cup S.R. flour. Put in basin, cover with butter paper, and steam 2 hours.", "notes": "Marginalia (crossed out, unrelated): 'Penrith [?] / Day of Prayer / $4.00'. Quantity of fruit possibly 1⅓ cups; 'sml' before 'teaspoons baking soda' is hard to read — could be 'two', '1 small' or '1¼' tspn.", "source": "Handwritten on diary/calendar page (Sept Sun 11/Mon 12/Tue 13). Page also notes 'The Coronation Cookery Book - Country Women's Association of New South Wales' as a reference book.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162144.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups fruit; 2 tablespoons sugar; 1 tablespoon butter; 1 cup milk; 2 teaspoons baking soda [?]; 1 cup self-raising flour", "method_modern": "Put fruit, sugar, butter, milk and baking soda into saucepan. Let it come to the boil and while hot add 1 cup self-raising flour. Put in basin, cover with butter paper, and steam 2 hours.", "notes_modern": "Marginalia (crossed out, unrelated): 'Penrith [?] / Day of Prayer / $4.00'. Quantity of fruit possibly 1⅓ cups; 'sml' before 'teaspoons baking soda' is hard to read — could be 'two', '1 small' or '1¼' tspn.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology.", "parsed_ingredients": [ { "raw": "1½ cups fruit", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons baking soda [?]", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking soda [?]", "ingredient": "baking soda [?]", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0002", "slug": "stuffing-cups", "kind": "recipe", "source_format": "printed", "category": "savoury", "subcategory": "printed", "title": "Stuffing Cups", "yield": "Serves 10", "ingredients": "10 slices of round mild pancetta; 5 cups stale white bread or gluten-free bread, cubed small (about 7 slices); 75 g butter; 1 onion, small dice; ½ stick of celery, small dice; 1 garlic clove, chopped fine; 8 fresh sage leaves, roughly chopped; 2 Tbsp fresh thyme leaves; 300 ml chicken stock; 3 Tbsp toasted pine nuts; salt and pepper", "method": "Preheat oven to 200°C. Spray 10 holes of a regular sized muffin tin. Place 1 slice of pancetta into each greased muffin hole. Set aside. In a medium fry pan melt butter and sweat onions and celery until soft. Add garlic and cook about 1 minute. Add herbs and chicken stock. Bring to a boil. Remove from heat and immediately pour over bread in a medium bowl and stir in pine nuts. Season with salt and pepper. Spoon about ½ cup of stuffing mixture into pancetta cups. Place in hot oven and cook for about 15-20 minutes. Let sit for 5 minutes before turning out. Serve upside down on a platter.", "notes": "", "source": "Printed recipe sheet, urbangraze.com.au", "contributor_name": null, "contributor_location": null, "source_publication": "Urbangraze", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162650.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "10 slices of round mild pancetta; 5 cups stale white bread or gluten-free bread, cubed small (about 7 slices); 75 g butter; 1 onion, small dice; ½ stick of celery, small dice; 1 garlic clove, chopped fine; 8 fresh sage leaves, roughly chopped; 2 Tbsp fresh thyme leaves; 300 ml chicken stock; 3 Tbsp toasted pine nuts; salt and pepper", "method_modern": "Preheat oven to 200°C. Spray 10 holes of a regular sized muffin tin. Place 1 slice of pancetta into each greased muffin hole. Set aside. In a medium fry pan melt butter and sweat onions and celery until soft. Add garlic and cook about 1 minute. Add herbs and chicken stock. Bring to a boil. Remove from heat and immediately pour over bread in a medium bowl and stir in pine nuts. Season with salt and pepper. Spoon about ½ cup of stuffing mixture into pancetta cups. Place in hot (200°C / 400°F / Gas 6) and cook for about 15-20 minutes. Let sit for 5 minutes before turning out. Serve upside down on a platter.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "10 slices of round mild pancetta", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "slice", "unit_kind": "count", "ingredient_raw": "of round mild pancetta", "ingredient": "round mild pancetta", "category": "other", "amount_metric": 10.0, "amount_metric_unit": "slice", "notes": "" }, { "raw": "5 cups stale white bread or gluten-free bread, cubed small (about 7 slices)", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "stale white bread or gluten-free bread, cubed small", "ingredient": "stale white bread", "category": "other", "amount_metric": 1250, "amount_metric_unit": "ml", "notes": "about 7 slices" }, { "raw": "75 g butter", "section": null, "quantity": 75.0, "quantity_text": "75", "unit": "g", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 75, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 onion, small dice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "onion, small dice", "ingredient": "onion, small dice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ stick of celery, small dice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "stick", "unit_kind": "count", "ingredient_raw": "of celery, small dice", "ingredient": "celery, small dice", "category": "other", "amount_metric": 0.5, "amount_metric_unit": "stick", "notes": "" }, { "raw": "1 garlic clove, chopped fine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "garlic clove, chopped fine", "ingredient": "garlic", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 fresh sage leaves, roughly chopped", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "", "unit_kind": "", "ingredient_raw": "fresh sage leaves, roughly chopped", "ingredient": "sage leaves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 Tbsp fresh thyme leaves", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "fresh thyme leaves", "ingredient": "thyme leaves", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "300 ml chicken stock", "section": null, "quantity": 300.0, "quantity_text": "300", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "chicken stock", "ingredient": "chicken stock", "category": "pantry", "amount_metric": 300, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 Tbsp toasted pine nuts", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "toasted pine nuts", "ingredient": "pine nuts", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0003", "slug": "chicken-and-almonds", "kind": "recipe", "source_format": "printed", "category": "savoury", "subcategory": "printed", "title": "Chicken and Almonds", "yield": "(not stated)", "ingredients": "1 kg / 2 lb chicken meat; salt; ½ tsp bicarbonate of soda; 2 Tbsp cornflour; 2 egg whites; 2 tsp sesame oil; 2 Tbsp white wine; oil; monosodium glutamate; 2 onions; 2 cups dried soaked mushrooms; 1 cup diced celery; ½ cup diced green beans; 1 cup diced water chestnuts; stock or water; toasted almonds. Sauce: 2 Tbsp cornflour; 1½ cups chicken stock; 1 Tbsp soy sauce.", "method": "Cut the chicken meat into 2.5 cm / 1\" pieces. Mix thoroughly with salt, soda, cornflour, egg whites, sesame oil, wine and monosodium glutamate. Dice all vegetables into a similar size as the chicken. Heat a frying pan or round-based wok and add sufficient oil to deep fry over a medium gas flame until the chicken is just coloured. Remove and drain. Take out most of the oil, increase the flame and saute the vegetables in the following order: onions, mushrooms, beans, celery and chestnuts. A little stock or water may be added if required. Season. Return chicken and mix thoroughly. Blend the cornflour with the soy sauce and chicken stock. Add to the chicken and vegetable mixture and simmer for a further 5 minutes, stirring constantly. Sprinkle with toasted almonds before serving.", "notes": "Vintage promotional pamphlet. MSG was a normal pantry item in mid-century Australian cooking.", "source": "Beryl Kay's Favourite Recipes No. 6 — 'Popular Oriental Recipes'. Promotional pamphlet from Beryl Kay (real estate / home loans, ph 579 3322).", "contributor_name": "real estate / home loans", "contributor_location": "ph 579 3322", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163247.jpg" ], "parent_id": null, "tags": [ "pamphlet", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 kg / 2 lb (900g) chicken meat; salt; ½ tsp bicarb soda; 2 Tbsp cornflour; 2 egg whites; 2 tsp sesame oil; 2 Tbsp white wine; oil; monosodium glutamate; 2 onions; 2 cups dried soaked mushrooms; 1 cup diced celery; ½ cup diced green beans; 1 cup diced water chestnuts; stock or water; toasted almonds. Sauce: 2 Tbsp cornflour; 1½ cups chicken stock; 1 Tbsp soy sauce.", "method_modern": "Cut the chicken meat into 2.5 cm / 1\" (2.5cmcm) pieces. Mix thoroughly with salt, soda, cornflour, egg whites, sesame oil, wine and monosodium glutamate. Dice all vegetables into a similar size as the chicken. Heat a frying pan or round-based wok and add sufficient oil to deep fry over a medium gas flame until the chicken is just coloured. Remove and drain. Take out most of the oil, increase the flame and saute the vegetables in the following order: onions, mushrooms, beans, celery and chestnuts. A little stock or water may be added if required. Season. Return chicken and mix thoroughly. Blend the cornflour with the soy sauce and chicken stock. Add to the chicken and vegetable mixture and simmer for a further 5 minutes, stirring constantly. Sprinkle with toasted almonds before serving.", "notes_modern": "Vintage promotional pamphlet. MSG was a normal pantry item in mid-century Australian cooking.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 kg / 2 lb chicken meat", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "kg", "unit_kind": "weight", "ingredient_raw": "/ 2 lb chicken meat", "ingredient": "/ 2 lb chicken meat", "category": "other", "amount_metric": 1000, "amount_metric_unit": "g", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ tsp bicarbonate of soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp cornflour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg whites", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 tsp sesame oil", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sesame oil", "ingredient": "sesame oil", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp white wine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "white wine", "ingredient": "white wine", "category": "alcohol", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "oil", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oil", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "monosodium glutamate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "monosodium glutamate", "ingredient": "MSG", "category": "non-food", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups dried soaked mushrooms", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "dried soaked mushrooms", "ingredient": "soaked mushrooms", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup diced celery", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "diced celery", "ingredient": "celery", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup diced green beans", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "diced green beans", "ingredient": "green beans", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup diced water chestnuts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "diced water chestnuts", "ingredient": "water chestnuts", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "stock or water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "stock or water", "ingredient": "stock", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "toasted almonds. Sauce: 2 Tbsp cornflour", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "toasted almonds. Sauce: 2 Tbsp cornflour", "ingredient": "almonds. sauce: 2 tbsp cornflour", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ cups chicken stock", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chicken stock", "ingredient": "chicken stock", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0004", "slug": "sweet-and-sour-pork-or-veal", "kind": "recipe", "source_format": "printed", "category": "savoury", "subcategory": "printed", "title": "Sweet and Sour Pork or Veal", "yield": "(not stated)", "ingredients": "1 kg / 2 lb lean pork or veal; 1 Tbsp sugar; 2 Tbsp soy sauce; salt; ¼ tsp monosodium glutamate; 2 Tbsp sherry; 2 egg yolks; cornflour; oil or lard for deep frying; 2 onions; 2 carrots; 1 stalk celery; 1 large green pepper; 1 cup pineapple pieces.", "method": "Cut the pork or veal into cubes. Combine sugar, soy sauce, salt, monosodium glutamate and sherry. Allow meat to stand in this mixture for 30 minutes. Add egg yolks and mix well. Roll each piece of pork in cornflour and deep-fry in hot oil over a quick gas flame until almost cooked. Drain, then re-fry. Drain and arrange on a heat-proof serving plate. Cut the vegetables into slices, saute the onion in a little oil until soft. Lower the gas flame, add the carrot which has been par-boiled and the celery and green pepper. Stir in the sweet-sour sauce, mix in the pineapple pieces and serve over the prepared pork.", "notes": "Sweet-sour sauce ingredients not listed on this page — likely cross-referenced earlier in the pamphlet.", "source": "Beryl Kay's Favourite Recipes No. 6 — 'Popular Oriental Recipes'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163247.jpg" ], "parent_id": null, "tags": [ "pamphlet", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 kg / 2 lb (900g) lean pork or veal; 1 Tbsp sugar; 2 Tbsp soy sauce; salt; ¼ tsp monosodium glutamate; 2 Tbsp sherry; 2 egg yolks; cornflour; oil or lard for deep frying; 2 onions; 2 carrots; 1 stalk celery; 1 large green pepper; 1 cup pineapple pieces.", "method_modern": "Cut the pork or veal into cubes. Combine sugar, soy sauce, salt, monosodium glutamate and sherry. Allow meat to stand in this mixture for 30 minutes. Add egg yolks and mix well. Roll each piece of pork in cornflour and deep-fry in hot oil over a quick gas flame until almost cooked. Drain, then re-fry. Drain and arrange on a heat-proof serving plate. Cut the vegetables into slices, saute the onion in a little oil until soft. Lower the gas flame, add the carrot which has been par-boiled and the celery and green pepper. Stir in the sweet-sour sauce, mix in the pineapple pieces and serve over the prepared pork.", "notes_modern": "Sweet-sour sauce ingredients not listed on this page — likely cross-referenced earlier in the pamphlet.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 kg / 2 lb lean pork or veal", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "kg", "unit_kind": "weight", "ingredient_raw": "/ 2 lb lean pork or veal", "ingredient": "/ 2 lb lean pork", "category": "other", "amount_metric": 1000, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 Tbsp sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp soy sauce", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ tsp monosodium glutamate", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "monosodium glutamate", "ingredient": "MSG", "category": "non-food", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp sherry", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "cornflour", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "oil or lard for deep frying", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oil or lard for deep frying", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 carrots", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "carrots", "ingredient": "carrot", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 stalk celery", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "stalk celery", "ingredient": "stalk celery", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 large green pepper", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large green pepper", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup pineapple pieces", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple pieces", "ingredient": "tinned pineapple", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0005", "slug": "thai-style-prawn-mango-and-tomato-salad", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Thai-style Prawn, Mango and Tomato Salad", "yield": "(not stated, ~1kg prawns suggests 6-8 servings)", "ingredients": "20 (1 kg) large cooked prawns; 3 large (1.8 kg) mangoes, chopped; 1 large (300 g) red onion, sliced; ⅓ cup firmly packed fresh coriander leaves; 500 g cherry tomatoes, halved; 660 g yellow teardrop tomatoes, halved; 2 Tbsp sesame seeds, toasted; 2 large (640 g) avocados, sliced. Dressing: 1 clove garlic, crushed; 1 small fresh red chilli, seeded, quartered; 1 medium (190 g) tomato, peeled, quartered; 2 Tbsp lime juice; 1 tsp sugar; 2 tsp rice vinegar; 2 tsp chopped fresh coriander leaves; ¼ cup (60 ml) peanut oil; 1 tsp grated fresh ginger.", "method": "Shell and devein prawns, leaving tails intact. Combine prawns with remaining ingredients in large bowl; add Dressing, toss gently. Serve on watercress, if desired. Dressing: Blend or process all ingredients until smooth.", "notes": "Faint pencil note in bottom-right margin — possibly a tick or initial.", "source": "Magazine clipping, page 19. The tagline 'On the table in 45 minutes' is associated with Australian Women's Weekly cookbooks.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163621.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "20 (1 kg) large cooked prawns; 3 large (1.8 kg) mangoes, chopped; 1 large (300 g) red onion, sliced; ⅓ cup firmly packed fresh coriander leaves; 500 g cherry tomatoes, halved; 660 g yellow teardrop tomatoes, halved; 2 Tbsp sesame seeds, toasted; 2 large (640 g) avocados, sliced. Dressing: 1 clove garlic, crushed; 1 small fresh red chilli, seeded, quartered; 1 medium (190 g) tomato, peeled, quartered; 2 Tbsp lime juice; 1 tsp sugar; 2 tsp rice vinegar; 2 tsp chopped fresh coriander leaves; ¼ cup (60 ml) peanut oil; 1 tsp grated fresh ginger.", "method_modern": "Shell and devein prawns, leaving tails intact. Combine prawns with remaining ingredients in large bowl; add Dressing, toss gently. Serve on watercress, if desired. Dressing: Blend or process all ingredients until smooth.", "notes_modern": "Faint pencil note in bottom-right margin — possibly a tick or initial.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "20 (1 kg) large cooked prawns", "section": null, "quantity": 20.0, "quantity_text": "20", "unit": "", "unit_kind": "", "ingredient_raw": "large cooked prawns", "ingredient": "cooked prawns", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "1 kg" }, { "raw": "3 large (1.8 kg) mangoes, chopped", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large mangoes, chopped", "ingredient": "mangoes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "1.8 kg" }, { "raw": "1 large (300 g) red onion, sliced", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large red onion, sliced", "ingredient": "red onion", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "300 g" }, { "raw": "⅓ cup firmly packed fresh coriander leaves", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "firmly packed fresh coriander leaves", "ingredient": "firmly packed fresh coriander leaves", "category": "other", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "500 g cherry tomatoes, halved", "section": null, "quantity": 500.0, "quantity_text": "500", "unit": "g", "unit_kind": "weight", "ingredient_raw": "cherry tomatoes, halved", "ingredient": "cherry tomatoes, halved", "category": "other", "amount_metric": 500, "amount_metric_unit": "g", "notes": "" }, { "raw": "660 g yellow teardrop tomatoes, halved", "section": null, "quantity": 660.0, "quantity_text": "660", "unit": "g", "unit_kind": "weight", "ingredient_raw": "yellow teardrop tomatoes, halved", "ingredient": "yellow teardrop tomatoes, halved", "category": "other", "amount_metric": 660, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 Tbsp sesame seeds, toasted", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sesame seeds, toasted", "ingredient": "sesame seeds", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 large (640 g) avocados, sliced. Dressing: 1 clove garlic, crushed", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "large avocados, sliced. Dressing: 1 clove garlic, crushed", "ingredient": "avocados", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "640 g" }, { "raw": "1 small fresh red chilli, seeded, quartered", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small fresh red chilli, seeded, quartered", "ingredient": "red chilli", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 medium (190 g) tomato, peeled, quartered", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium tomato, peeled, quartered", "ingredient": "tomato", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "190 g" }, { "raw": "2 Tbsp lime juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lime juice", "ingredient": "lime juice", "category": "produce", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tsp rice vinegar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "rice vinegar", "ingredient": "rice vinegar", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tsp chopped fresh coriander leaves", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "chopped fresh coriander leaves", "ingredient": "coriander leaves", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup (60 ml) peanut oil", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "peanut oil", "ingredient": "peanut oil", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "60 ml" }, { "raw": "1 tsp grated fresh ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "grated fresh ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0006", "slug": "mocha-chiffon", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Mocha Chiffon (Pavlova filling)", "yield": "Fills 1 pavlova", "ingredients": "1 Tbsp gelatine; ¼ cup water; ½ cup sugar; 2 Tbsp cornflour; 2 eggs, separated; 2 cups milk; 2 oz grated chocolate; 1 dessertspoon instant coffee; 2 Tbsp sugar (extra); ¼ tsp cream of tartar; vanilla.", "method": "Soak gelatine in cold water. In saucepan, blend cornflour, egg-yolks, and sugar with a little of the milk; add remaining milk; stir over low heat until custard boils and thickens. Flavour with vanilla. Measure out 1 cup of this custard mixture and reserve. To the remaining custard add chocolate and instant coffee; stir until melted and well blended. Cool, spread over base of pavlova. Dissolve soaked gelatine over boiling water, stir into reserved custard; cool. Beat egg-whites and cream of tartar until stiff, gradually beat in extra sugar. Lightly whisk in cooled custard. When starting to set, spoon over mocha layer. Refrigerate until firm. Serve topped with whipped cream and chocolate shavings.", "notes": "", "source": "Newspaper clipping, 'Fillings for THE PERFECT PAVLOVA - Continued from previous page'. Adjacent ads (Neelo cream hair remover, Stop 'n Grow nail-biting deterrent) suggest a 1960s-70s Australian women's-page newspaper feature.", "contributor_name": "Neelo cream hair remover", "contributor_location": "Stop 'n Grow nail-biting deterrent", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164326.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 Tbsp gelatine; ¼ cup water; ½ cup sugar; 2 Tbsp cornflour; 2 eggs, separated; 2 cups milk; 2 oz (60g) grated chocolate; 1 dessertspoon instant coffee; 2 Tbsp sugar (extra); ¼ tsp cream of tartar; vanilla.", "method_modern": "Soak gelatine in cold water. In saucepan, blend cornflour, egg-yolks, and sugar with a little of the milk; add remaining milk; stir over low heat until custard boils and thickens. Flavour with vanilla. Measure out 1 cup of this custard mixture and reserve. To the remaining custard add chocolate and instant coffee; stir until melted and well blended. Cool, spread over base of pavlova. Dissolve soaked gelatine over boiling water, stir into reserved custard; cool. Beat egg-whites and cream of tartar until stiff, gradually beat in extra sugar. Lightly whisk in cooled custard. When starting to set, spoon over mocha layer. Refrigerate until firm. Serve topped with whipped cream and chocolate shavings.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 Tbsp gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup water", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp cornflour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs, separated", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", separated", "ingredient": ", separated", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 cups milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz grated chocolate", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "grated chocolate", "ingredient": "chocolate", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon instant coffee", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "instant coffee", "ingredient": "instant coffee", "category": "pantry", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp sugar (extra)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "extra" }, { "raw": "¼ tsp cream of tartar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cream of tartar", "ingredient": "cream of tartar", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0007", "slug": "brandy-bavarian-cream", "kind": "recipe", "source_format": "clipping", "category": "cocktail", "subcategory": "clipping", "title": "Brandy Bavarian Cream (Pavlova filling)", "yield": "Fills 1 pavlova", "ingredients": "2 egg-yolks; ¼ cup sugar; ½ pint hot milk; 1 Tbsp water; 1½ tsp gelatine; 1 Tbsp brandy; ½ cup cream.", "method": "Soften gelatine in cold water. Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually. Stir over boiling water until mixture coats back of spoon. Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming. Whip cream and brandy together, fold into cooled custard. Pour into pavlova case, refrigerate until set. Delicious topped with brandied strawberries.", "notes": "", "source": "Newspaper clipping, 'Fillings for THE PERFECT PAVLOVA'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164326.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 egg-yolks; ¼ cup sugar; ½ pint (275ml) hot milk; 1 Tbsp water; 1½ tsp gelatine; 1 Tbsp brandy; ½ cup cream.", "method_modern": "Soften gelatine in cold water. Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually. Stir over boiling water until mixture coats back of spoon. Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming. Whip cream and brandy together, fold into cooled custard. Pour into pavlova case, refrigerate until set. Delicious topped with brandied strawberries.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "¼ cup sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ pint hot milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "hot milk", "ingredient": "hot milk", "category": "other", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ tsp gelatine", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 8, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup cream", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0008", "slug": "rich-chocolate-custard", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Rich Chocolate Custard (Pavlova filling)", "yield": "Fills 1 pavlova", "ingredients": "2 egg-yolks; 3 Tbsp cocoa; 2 Tbsp cornflour; ½ cup sugar; 2 cups milk; ¼ pint cream.", "method": "Place egg-yolks, cocoa, cornflour, and sugar into saucepan; gradually add milk, stirring until well blended. Stir over medium heat until mixture boils and thickens; cool. Whip cream and fold into cooled chocolate custard. Pour into pavlova case, refrigerate. Serve decorated with whipped cream and almond slivers.", "notes": "", "source": "Newspaper clipping, 'Fillings for THE PERFECT PAVLOVA'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164326.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 egg-yolks; 3 Tbsp cocoa; 2 Tbsp cornflour; ½ cup sugar; 2 cups milk; ¼ pint (150ml) cream.", "method_modern": "Place egg-yolks, cocoa, cornflour, and sugar into saucepan; gradually add milk, stirring until well blended. Stir over medium heat until mixture boils and thickens; cool. Whip cream and fold into cooled chocolate custard. Pour into pavlova case, refrigerate. Serve decorated with whipped cream and almond slivers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "3 Tbsp cocoa", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 Tbsp cornflour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ pint cream", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0009", "slug": "passionfruit-mallow-pie", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Passionfruit Mallow Pie", "yield": "1 × 9-inch pie", "ingredients": "Pastry: 2 oz self-raising flour; 2 oz plain flour; 1 oz custard powder; pinch salt; 2 Tbsp sugar; 3 oz butter or substitute; 2 Tbsp milk or water. Filling: 2 oz butter; ½ cup sugar; pulp of 2-3 passionfruit; 2 dessertspoons cornflour; ¼ cup lemon juice; ¾ cup water; 1 egg yolk. Marshmallow topping: ½ cup hot water; ½ cup castor sugar; 1 tsp gelatine; 1 tsp lemon juice; 1 egg white; extra passionfruit pulp.", "method": "Pastry: Sift dry ingredients into basin, rub in butter or substitute, mix to firm dough with milk or water. Knead lightly on floured board, roll to ¼ in thickness. Line 9-in pie dish, trim and pinch edges. Prick pastry with fork. Bake in hot oven 15 to 20 minutes or until lightly browned. Allow to cool. Filling: Place in saucepan the butter, sugar, water and cornflour (which has been blended with lemon juice). Stir over low heat until mixture boils. Add passionfruit pulp, continue stirring, simmer 3 minutes. Remove from heat, add beaten egg yolk. Cool slightly, pour into pastry case. Topping: Dissolve gelatine in hot water, allow to cool, add lemon juice. Beat egg white stiffly, gradually add dissolved gelatine, then sugar, beating constantly until thick. Pile on to filling in pastry case, trickle extra passionfruit pulp on top. Allow to chill.", "notes": "In the pastry method 'golden' was crossed out and replaced with 'lightly browned'. Original measurements appear to be in oz (imperial) — pre-metric.", "source": "Handwritten on lined paper (full page, blue ink).", "contributor_name": "full page", "contributor_location": "blue ink", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164838.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: 2 oz (60g) self-raising flour; 2 oz (60g) plain flour; 1 oz (30g) custard powder; pinch salt; 2 Tbsp sugar; 3 oz (90g) butter or substitute; 2 Tbsp milk or water. Filling: 2 oz (60g) butter; ½ cup sugar; pulp of 2-3 passionfruit; 2 dessertspoons cornflour; ¼ cup lemon juice; ¾ cup water; 1 egg yolk. Marshmallow topping: ½ cup hot water; ½ cup caster sugar; 1 tsp gelatine; 1 tsp lemon juice; 1 egg white; extra passionfruit pulp.", "method_modern": "Pastry: Sift dry ingredients into basin, rub in butter or substitute, mix to firm dough with milk or water. Knead lightly on floured board, roll to ¼ in (0.6cmcm) thickness. Line 9-in pie dish, trim and pinch edges. Prick pastry with fork. Bake in hot (200°C / 400°F / Gas 6) 15 to 20 minutes or until lightly browned. Allow to cool. Filling: Place in saucepan the butter, sugar, water and cornflour (which has been blended with lemon juice). Stir over low heat until mixture boils. Add passionfruit pulp, continue stirring, simmer 3 minutes. Remove from heat, add beaten egg yolk. Cool slightly, pour into pastry case. Topping: Dissolve gelatine in hot water, allow to cool, add lemon juice. Beat egg white stiffly, gradually add dissolved gelatine, then sugar, beating constantly until thick. Pile on to filling in pastry case, trickle extra passionfruit pulp on top. Allow to chill.", "notes_modern": "In the pastry method 'golden' was crossed out and replaced with 'lightly browned'. Original measurements appear to be in oz (imperial) — pre-metric.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 oz self-raising flour", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz plain flour", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz custard powder", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "custard powder", "ingredient": "custard powder", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 Tbsp sugar", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz butter or substitute", "section": "Pastry", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 Tbsp milk or water. Filling: 2 oz butter", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk or water. Filling: 2 oz butter", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pulp of 2-3 passionfruit", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pulp of 2-3 passionfruit", "ingredient": "pulp of 2-3 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 dessertspoons cornflour", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup lemon juice", "section": "Pastry", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup water", "section": "Pastry", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg yolks. Marshmallow topping: ½ cup hot water", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks. Marshmallow topping: ½ cup hot water", "ingredient": "yolks. marshmallow topping: ½ cup hot water", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "½ cup castor sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp gelatine", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp lemon juice", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg whites", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "extra passionfruit pulp", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra passionfruit pulp", "ingredient": "passionfruit pulp", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0010", "slug": "slow-n-comfort-able", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Slow 'n Comfort'able", "yield": "1 drink", "ingredients": "½ jigger (¾ oz) Southern Comfort; ¾ oz sloe gin; 3 oz orange juice.", "method": "Fill highball glass with ice cubes. Add liquors. Pour in orange juice, stir. Add a cherry. A drink to sip for slow 'n easy enjoyment.", "notes": "", "source": "Southern Comfort promotional brochure. Tagline: 'Screwdriver with a new twist, as served at Alice's Restaurant, Lenox, Mass.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage", "fete-bake" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ jigger (¾ oz (20g)) Southern Comfort; ¾ oz (20g) sloe gin; 3 oz (90g) orange juice.", "method_modern": "Fill highball glass with ice cubes. Add liquors. Pour in orange juice, stir. Add a cherry. A drink to sip for slow 'n easy enjoyment.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ jigger (¾ oz) Southern Comfort", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 21, "amount_metric_unit": "ml", "notes": "¾ oz" }, { "raw": "¾ oz sloe gin", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sloe gin", "ingredient": "sloe gin", "category": "alcohol", "amount_metric": 21, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz orange juice", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0011", "slug": "dry-martini", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Dry Martini (with Gibson variant)", "yield": "1 drink", "ingredients": "4 parts gin or vodka; 1 part dry vermouth.", "method": "Stir with cracked ice; strain into glass. Add green olive or twist of lemon peel. For a Gibson, use 5 parts gin to 1 part vermouth, serve with a pearl onion.", "notes": "", "source": "Southern Comfort promotional brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 parts gin or vodka; 1 part dry vermouth.", "method_modern": "Stir with cracked ice; strain into glass. Add green olive or twist of lemon peel. For a Gibson, use 5 parts gin to 1 part vermouth, serve with a pearl onion.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "4 parts gin or vodka", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "gin or vodka", "ingredient": "gin", "category": "alcohol", "amount_metric": 4.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "1 part dry vermouth", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "dry vermouth", "ingredient": "vermouth", "category": "alcohol", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" } ] }, { "id": "E0012", "slug": "margarita", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Margarita", "yield": "1 drink", "ingredients": "1 jigger (1½ oz) tequila; ½ oz Triple Sec; 1 oz fresh lime or lemon juice.", "method": "Moisten cocktail glass rim with fruit rind, spin rim in salt. Shake ingredients with cracked ice. Strain into glass. Sip over salted rim.", "notes": "", "source": "Southern Comfort promotional brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 jigger (1½ oz (40g)) tequila; ½ oz (15g) Triple Sec; 1 oz (30g) fresh lime or lemon juice.", "method_modern": "Moisten cocktail glass rim with fruit rind, spin rim in salt. Shake ingredients with cracked ice. Strain into glass. Sip over salted rim.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1½ oz) tequila", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "tequila", "ingredient": "tequila", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "½ oz Triple Sec", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Triple Sec", "ingredient": "Triple Sec", "category": "alcohol", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz fresh lime or lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "fresh lime or lemon juice", "ingredient": "lime", "category": "produce", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0013", "slug": "bloody-mary", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Bloody Mary", "yield": "1 drink (6 oz glass)", "ingredients": "2 jiggers tomato juice; ½ jigger fresh lemon juice; dash Worcestershire sauce; 1 jigger (1½ oz) vodka; salt and pepper to taste.", "method": "Shake well with cracked ice and strain into 6-oz glass.", "notes": "Original spelt 'Worchestershire'.", "source": "Southern Comfort promotional brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 jiggers tomato juice; ½ jigger fresh lemon juice; dash Worcestershire sauce; 1 jigger (1½ oz (40g)) vodka; salt and pepper to taste.", "method_modern": "Shake well with cracked ice and strain into 6-oz glass.", "notes_modern": "Original spelt 'Worchestershire'.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 jiggers tomato juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "tomato juice", "ingredient": "tomato juice", "category": "other", "amount_metric": 85, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ jigger fresh lemon juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "fresh lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 21, "amount_metric_unit": "ml", "notes": "" }, { "raw": "dash Worcestershire sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "Worcestershire sauce", "ingredient": "Worcestershire sauce", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 jigger (1½ oz) vodka", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "vodka", "ingredient": "vodka", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "salt and pepper to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0014", "slug": "gimlet", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Gimlet", "yield": "1 drink", "ingredients": "4 parts gin or vodka; 1 part Rose's sweetened lime juice.", "method": "Shake well with cracked ice and strain into a cocktail glass. Optional: serve with a small slice of fresh lime.", "notes": "", "source": "Southern Comfort promotional brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 parts gin or vodka; 1 part Rose's sweetened lime juice.", "method_modern": "Shake well with cracked ice and strain into a cocktail glass. Optional: serve with a small slice of fresh lime.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "4 parts gin or vodka", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "gin or vodka", "ingredient": "gin", "category": "alcohol", "amount_metric": 4.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "1 part Rose's sweetened lime juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "Rose's sweetened lime juice", "ingredient": "lime juice", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" } ] }, { "id": "E0015", "slug": "ordinary-sour-vs-the-smoother-sour", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Ordinary Sour vs. The Smoother Sour (Comfort Sour)", "yield": "1 drink", "ingredients": "Ordinary Sour: 1 jigger (1¼ oz) Bourbon or rye; ½ jigger fresh lemon juice; 1 tsp sugar. Smoother Sour (Comfort Sour): 1 jigger (1½ oz) Southern Comfort; ⅓ jigger fresh lemon juice; ½ tsp sugar.", "method": "Shake with cracked ice; strain into glass. Add an orange slice on rim of glass and a cherry. Mix the Comfort version like the ordinary recipe.", "notes": "Side-by-side comparison promoting the Southern Comfort substitute.", "source": "Southern Comfort promotional brochure. Comfort Sour: 'a classic at the Top of the Mark, Hotel Mark Hopkins, San Francisco'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Ordinary Sour: 1 jigger (1¼ oz (40g)) Bourbon or rye; ½ jigger fresh lemon juice; 1 tsp sugar. Smoother Sour (Comfort Sour): 1 jigger (1½ oz (40g)) Southern Comfort; ⅓ jigger fresh lemon juice; ½ tsp sugar.", "method_modern": "Shake with cracked ice; strain into glass. Add an orange slice on rim of glass and a cherry. Mix the Comfort version like the ordinary recipe.", "notes_modern": "Side-by-side comparison promoting the Southern Comfort substitute.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1¼ oz) Bourbon or rye", "section": "Ordinary Sour", "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Bourbon or rye", "ingredient": "bourbon", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1¼ oz" }, { "raw": "½ jigger fresh lemon juice", "section": "Ordinary Sour", "quantity": 0.5, "quantity_text": "½", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "fresh lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 21, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp sugar. Smoother Sour (Comfort Sour): 1 jigger (1½ oz) Southern Comfort", "section": "Ordinary Sour", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar. Smoother Sour : 1 jigger Southern Comfort", "ingredient": "sugar. smoother sour : 1 jigger southern comfort", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "Comfort Sour" }, { "raw": "⅓ jigger fresh lemon juice", "section": "Ordinary Sour", "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "fresh lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 14, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ tsp sugar", "section": "Ordinary Sour", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0016", "slug": "comfort-on-the-rocks", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Comfort On-The-Rocks", "yield": "1 drink", "ingredients": "1 jigger (1½ oz) Southern Comfort.", "method": "Pour over cracked ice in short glass; add twist of lemon peel.", "notes": "Brochure also lists mixers: cola, 7UP, tonic, club soda, ginger ale, Squirt, lemonade, milk, plus juices (orange, pineapple, grapefruit, apple).", "source": "Southern Comfort promotional brochure. 'Famous at the Red Lion in Vail, Colorado.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 jigger (1½ oz (40g)) Southern Comfort.", "method_modern": "Pour over cracked ice in short glass; add twist of lemon peel.", "notes_modern": "Brochure also lists mixers: cola, 7UP, tonic, club soda, ginger ale, Squirt, lemonade, milk, plus juices (orange, pineapple, grapefruit, apple).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" } ] }, { "id": "E0017", "slug": "comfort-old-fashioned", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Comfort Old-Fashioned", "yield": "1 drink", "ingredients": "Dash Angostura bitters; ½ oz sparkling water (optional); ½ tsp sugar; 1 jigger Southern Comfort.", "method": "Stir bitters, sugar, water in glass; add ice cubes and Southern Comfort. Add twist of lemon peel, orange slice, cherry.", "notes": "Variant: Regular Old-Fashioned uses 1 tsp sugar and Bourbon or rye instead of Comfort.", "source": "Southern Comfort promotional brochure. 'Cool city fashion at Chicago's Hotels Ambassador.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dash Angostura bitters; ½ oz (15g) sparkling water (optional); ½ tsp sugar; 1 jigger Southern Comfort.", "method_modern": "Stir bitters, sugar, water in glass; add ice cubes and Southern Comfort. Add twist of lemon peel, orange slice, cherry.", "notes_modern": "Variant: Regular Old-Fashioned uses 1 tsp sugar and Bourbon or rye instead of Comfort.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Dash Angostura bitters", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "Angostura bitters", "ingredient": "Angostura bitters", "category": "alcohol", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ oz sparkling water (optional)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sparkling water", "ingredient": "sparkling water", "category": "other", "amount_metric": 14, "amount_metric_unit": "g", "notes": "optional" }, { "raw": "½ tsp sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 jigger Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0018", "slug": "comfort-manhattan", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Comfort Manhattan (with Rob Roy variant)", "yield": "1 drink", "ingredients": "Dash Angostura bitters (optional); ½ oz dry vermouth; 1 jigger (1½ oz) Southern Comfort.", "method": "Stir bitters, vermouth, and Southern Comfort with ice; strain into glass. Add a cherry.", "notes": "Variants: Ordinary Manhattan uses sweet vermouth and Bourbon or rye instead of Comfort. Rob Roy: ¼ oz sweet vermouth, 1½ oz Scotch, bitters, mix as above, add twist of lemon peel.", "source": "Southern Comfort promotional brochure. 'Improved recipe at Paul Young's Restaurant, Washington, D.C.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dash Angostura bitters (optional); ½ oz (15g) dry vermouth; 1 jigger (1½ oz (40g)) Southern Comfort.", "method_modern": "Stir bitters, vermouth, and Southern Comfort with ice; strain into glass. Add a cherry.", "notes_modern": "Variants: Ordinary Manhattan uses sweet vermouth and Bourbon or rye instead of Comfort. Rob Roy: ¼ oz sweet vermouth, 1½ oz Scotch, bitters, mix as above, add twist of lemon peel.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Dash Angostura bitters (optional)", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "Angostura bitters", "ingredient": "Angostura bitters", "category": "alcohol", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" }, { "raw": "½ oz dry vermouth", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "dry vermouth", "ingredient": "vermouth", "category": "alcohol", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" } ] }, { "id": "E0019", "slug": "comfort-n-tonic", "kind": "cocktail", "source_format": "brochure", "category": "cocktail", "subcategory": "brochure", "title": "Comfort 'n Tonic", "yield": "1 tall drink", "ingredients": "Juice and rind ¼ lime (optional); 1 jigger (1½ oz) Southern Comfort; Schweppes Tonic Water.", "method": "Squeeze lime over ice cubes in tall glass; add rind. Add Southern Comfort. Fill with tonic and stir.", "notes": "Variants: Gin 'n Tonic - gin replaces Comfort. Vodka 'n Tonic - vodka replaces Comfort.", "source": "Southern Comfort promotional brochure. 'Big drink with skippers & mates at Anthony's Pier 4, Boston.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165009.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice and rind ¼ lime (optional); 1 jigger (1½ oz (40g)) Southern Comfort; Schweppes Tonic Water.", "method_modern": "Squeeze lime over ice cubes in tall glass; add rind. Add Southern Comfort. Fill with tonic and stir.", "notes_modern": "Variants: Gin 'n Tonic - gin replaces Comfort. Vodka 'n Tonic - vodka replaces Comfort.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Juice and rind ¼ lime (optional)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice and rind ¼ lime", "ingredient": "juice and rind ¼ lime", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" }, { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "Schweppes Tonic Water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Schweppes Tonic Water", "ingredient": "tonic water", "category": "mixers", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0020", "slug": "warm-hands", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual", "title": "Warm hands", "yield": "", "ingredients": "", "method": "This cold weather I give my 10-month-old baby a small hot water bottle (with warm water in, to play with). Her hands soon get nice and warm.", "notes": "", "source": "Newspaper readers' hints column (Cell, Bayswater, V).", "contributor_name": "Cell", "contributor_location": "Bayswater, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "This cold weather I give my 10-month-old baby a small hot water bottle (with warm water in, to play with). Her hands soon get nice and warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0021", "slug": "buttons", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual", "title": "Buttons", "yield": "", "ingredients": "", "method": "To sew buttons on evenly, place each one exactly where it belongs and hold it there with strips of transparent adhesive tape. After the first few stitches through each button, the tape can be pulled off.", "notes": "", "source": "Newspaper readers' hints column (Housewife, Hobart, T).", "contributor_name": "Housewife", "contributor_location": "Hobart, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "To sew buttons on evenly, place each one exactly where it belongs and hold it there with strips of transparent adhesive tape. After the first few stitches through each button, the tape can be pulled off.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0022", "slug": "invalid", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual", "title": "Invalid (whistle for calling)", "yield": "", "ingredients": "", "method": "An invalid will often find it easier to use a whistle rather than a bell, which might easily be out of reach. Put the whistle on a chain and place either round the neck or wrist. It can be heard from quite a distance (even if you are out in the garden), and is also clearly heard above the sound of household activities.", "notes": "", "source": "Newspaper readers' hints column (Nifty Gal, Narrabri, NSW).", "contributor_name": "Nifty Gal", "contributor_location": "Narrabri, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "An invalid will often find it easier to use a whistle rather than a bell, which might easily be out of reach. Put the whistle on a chain and place either round the neck or wrist. It can be heard from quite a distance (even if you are out in the garden), and is also clearly heard above the sound of household activities.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0023", "slug": "christmas-bells-from-milk-bottle-foil", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual", "title": "Christmas bells from milk-bottle foil", "yield": "", "ingredients": "", "method": "Begin saving your milk bottle foil tops for Christmas decorations. Press each top over a lemon squeezer to make a fluted bell shape, then thread on to a strong cotton or plastic thread, each bell separated from its neighbor by a small length of drinking straw or macaroni.", "notes": "", "source": "Newspaper readers' hints column (Rene, Millicent, SA).", "contributor_name": "Rene", "contributor_location": "Millicent, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Begin saving your milk bottle foil tops for Christmas decorations. Press each top over a lemon squeezer to make a fluted bell shape, then thread on to a strong cotton or plastic thread, each bell separated from its neighbor by a small length of drinking straw or macaroni.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0024", "slug": "stuffing", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Stuffing (moist substitute)", "yield": "", "ingredients": "", "method": "When a moist stuffing is required and eggs are short, unsweetened condensed milk can be successfully substituted. It is also useful instead of an egg when crumbing sausages, cutlets, etc.", "notes": "", "source": "Newspaper readers' hints column (Plum, Benalla, V).", "contributor_name": "Plum", "contributor_location": "Benalla, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When a moist stuffing is required and eggs are short, unsweetened condensed milk can be successfully substituted. It is also useful instead of an egg when crumbing sausages, cutlets, etc.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0025", "slug": "white-felt-cleaning", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual", "title": "White felt - cleaning", "yield": "", "ingredients": "", "method": "To clean a white felt hat, rub all over with fine emery paper, using a circular movement. Coat with a generous layer of block magnesia, leave for 24 hours, then give it a thorough brushing.", "notes": "", "source": "Newspaper readers' hints column (Nin, Sydney, NSW).", "contributor_name": "Nin", "contributor_location": "Sydney, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "To clean a white felt hat, rub all over with fine emery paper, using a circular movement. Coat with a generous layer of block magnesia, leave for 24 hours, then give it a thorough brushing.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0026", "slug": "well-groomed", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual", "title": "Well groomed (ironing day)", "yield": "", "ingredients": "", "method": "Every ironing day press some article in your wardrobe. It may be a dress, a belt, blouse, scarf or hat brim. When you are dressing in a hurry, you will appreciate the neat article.", "notes": "", "source": "Newspaper readers' hints column (Method, South Coast, NSW).", "contributor_name": "Method", "contributor_location": "South Coast, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Every ironing day press some article in your wardrobe. It may be a dress, a belt, blouse, scarf or hat brim. When you are dressing in a hurry, you will appreciate the neat article.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0027", "slug": "wood-stove", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Wood stove (greasing pans)", "yield": "", "ingredients": "", "method": "When you need to place your pan or saucepan over the open flame, first grease the bottom of the saucepan. Then when contents are removed and the pan is still warm, rub the grease off with a piece of newspaper and the black will also come off.", "notes": "", "source": "Newspaper readers' hints column (E.P., Gympie, Q).", "contributor_name": "E.P.", "contributor_location": "Gympie, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When you need to place your pan or saucepan over the open flame, first grease the bottom of the saucepan. Then when contents are removed and the pan is still warm, rub the grease off with a piece of newspaper and the black will also come off.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0028", "slug": "candlewick", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual", "title": "Candlewick (re-using old gowns)", "yield": "", "ingredients": "", "method": "Do not discard your old candlewick dressing-gown or bedspread, but use good parts to make a gown for a child or a cover for the baby's cot. When baby outgrows the cot, the cover makes a handy bath mat for the family.", "notes": "", "source": "Newspaper readers' hints column (Clara, Adelaide, SA).", "contributor_name": "Clara", "contributor_location": "Adelaide, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Do not discard your old candlewick dressing-gown or bedspread, but use good parts to make a gown for a child or a cover for the baby's cot. When baby outgrows the cot, the cover makes a handy bath mat for the family.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0029", "slug": "bellows", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual", "title": "Bellows (from washing-up liquid container)", "yield": "", "ingredients": "", "method": "An empty washing-up liquid container can be used as bellows when the fire won't burn.", "notes": "", "source": "Newspaper readers' hints column (Il, Engadine, NSW).", "contributor_name": "Il", "contributor_location": "Engadine, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "An empty washing-up liquid container can be used as bellows when the fire won't burn.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0030", "slug": "for-hot-days", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual", "title": "For hot days (shower-head sprinkler)", "yield": "", "ingredients": "", "method": "An old shower head connected to the garden hose and fastened to a tall post makes an ideal place for youngsters to cool off on a hot day.", "notes": "", "source": "Newspaper readers' hints column (Day, Preston, V).", "contributor_name": "Day", "contributor_location": "Preston, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "An old shower head connected to the garden hose and fastened to a tall post makes an ideal place for youngsters to cool off on a hot day.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0031", "slug": "hint-of-the-week-blackboard-from-holland-blind", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual", "title": "Hint of the Week - Blackboard from holland blind", "yield": "", "ingredients": "", "method": "An old holland blind, coated with two coats of blackboard paint, will make an excellent blackboard for the playroom or back veranda. It can be mounted at a convenient height for your child, and best of all can be rolled up when not in use.", "notes": "Marked '($2 for this hint)' — paid prize-of-the-week tip.", "source": "Newspaper 'Hint of the Week' column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "An old holland blind, coated with two coats of blackboard paint, will make an excellent blackboard for the playroom or back veranda. It can be mounted at a convenient height for your child, and best of all can be rolled up when not in use.", "notes_modern": "Marked '($2 for this hint)' — paid prize-of-the-week tip.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0032", "slug": "kerosene-fridge", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual", "title": "Kerosene fridge (preventing wall blackening)", "yield": "", "ingredients": "", "method": "To prevent your wall being blackened with smoke from your kerosene fridge, take a suitably sized tin, with one end removed completely. Make a circle of nail holes around the sides of the tin (near the base which has been left in place), and invert the tin over the outlet of your fridge. This will not stop the fridge from smoking, but all the soot will be collected inside the tin, which can be replaced as necessary.", "notes": "", "source": "Newspaper readers' hints column (West Coaster, Strathalbyn, SA).", "contributor_name": "West Coaster", "contributor_location": "Strathalbyn, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "To prevent your wall being blackened with smoke from your kerosene fridge, take a suitably sized tin, with one end removed completely. Make a circle of nail holes around the sides of the tin (near the base which has been left in place), and invert the tin over the outlet of your fridge. This will not stop the fridge from smoking, but all the soot will be collected inside the tin, which can be replaced as necessary.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0033", "slug": "rug-making", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual", "title": "Rug making (using a card table)", "yield": "", "ingredients": "", "method": "An old card table will serve as a frame for making hooked rugs. Simply cut out the top and tack the rug to the frame, fold two legs of the table so that the table can be drawn over the lap for easy handling.", "notes": "", "source": "Newspaper readers' hints column (Patience, Youngtown, T).", "contributor_name": "Patience", "contributor_location": "Youngtown, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "An old card table will serve as a frame for making hooked rugs. Simply cut out the top and tack the rug to the frame, fold two legs of the table so that the table can be drawn over the lap for easy handling.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0034", "slug": "use-a-cutter", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Use a cutter (shape hamburgers / fish patties)", "yield": "", "ingredients": "", "method": "Don't waste time shaping and patting out hamburgers or fish patties separately. Instead, roll out the whole mixture on to a pastry sheet and cut out with a scone cutter.", "notes": "", "source": "Newspaper readers' hints column (Kay S., Toowoomba, Q).", "contributor_name": "Kay S.", "contributor_location": "Toowoomba, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Don't waste time shaping and patting out hamburgers or fish patties separately. Instead, roll out the whole mixture on to a pastry sheet and cut out with a scone cutter.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0035", "slug": "potatoes", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Potatoes (electric frying pan roast)", "yield": "", "ingredients": "", "method": "When using an electric frying pan for roasting potatoes, first place a sheet of aluminium foil into hot fat and then add potatoes. There will be no sticking to the bottom of the frypan.", "notes": "", "source": "Newspaper readers' hints column (Dana, Altona, V).", "contributor_name": "Dana", "contributor_location": "Altona, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When using an electric frying pan for roasting potatoes, first place a sheet of aluminium foil into hot fat and then add potatoes. There will be no sticking to the bottom of the frypan.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0036", "slug": "medicines", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual", "title": "Medicines (cleaning out the cabinet)", "yield": "", "ingredients": "", "method": "When cleaning out the medicine cabinet, I always make a point of tipping old medicines down the drain. I put solid tablets in the wash trough and let the water run over them, so that they will dissolve. This, I feel, is safer than putting them into the rubbish can.", "notes": "", "source": "Newspaper readers' hints column (Babs, Tennant Creek, NT).", "contributor_name": "Babs", "contributor_location": "Tennant Creek, NT", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When cleaning out the medicine cabinet, I always make a point of tipping old medicines down the drain. I put solid tablets in the wash trough and let the water run over them, so that they will dissolve. This, I feel, is safer than putting them into the rubbish can.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0037", "slug": "cage-birds", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Cage birds (cockatoo feeding)", "yield": "", "ingredients": "", "method": "Whole corn is a very good food for a pet cockatoo. It is what the birds often have in their wild state. Cockatoos also like hard-boiled egg, and a fowl leg-bone to pick at from time to time. Birds fed this way will not pick out their feathers.", "notes": "", "source": "Newspaper readers' hints column (B.C., Mackay, Q).", "contributor_name": "B.C.", "contributor_location": "Mackay, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Whole corn is a very good food for a pet cockatoo. It is what the birds often have in their wild state. Cockatoos also like hard-boiled egg, and a chicken leg-bone to pick at from time to time. Birds fed this way will not pick out their feathers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0038", "slug": "no-rusty-lids", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual", "title": "No rusty lids", "yield": "", "ingredients": "", "method": "A drop of vegetable oil rubbed inside the lids of mustard and pickle jars will prevent rust from forming after the jars have been opened for use.", "notes": "", "source": "Newspaper readers' hints column (Donata, Merrigum, V).", "contributor_name": "Donata", "contributor_location": "Merrigum, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "A drop of vegetable oil rubbed inside the lids of mustard and pickle jars will prevent rust from forming after the jars have been opened for use.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0039", "slug": "short-of-space", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual", "title": "Short of space? (teabox storage)", "yield": "", "ingredients": "", "method": "We were short of cupboard space in our new house, and I obtained a teabox (with lid), some discarded curtains, cotton and elastic. I cut the curtains to the length of the box, with ½-inch hems top and bottom, threaded elastic through the hems and tied securely. A pillowslip type of cover made a neat finish for the lid, and I had a very useful chest for storing toys, magazines, sewing, blankets or out-of-season clothes. I made several, and they have aroused favorable comment from visitors.", "notes": "", "source": "Newspaper readers' hints column (Country Cousin, Coolah, NSW).", "contributor_name": "Country Cousin", "contributor_location": "Coolah, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "We were short of cupboard space in our new house, and I obtained a teabox (with lid), some discarded curtains, cotton and elastic. I cut the curtains to the length of the box, with ½-inch hems top and bottom, threaded elastic through the hems and tied securely. A pillowslip type of cover made a neat finish for the lid, and I had a very useful chest for storing toys, magazines, sewing, blankets or out-of-season clothes. I made several, and they have aroused favorable comment from visitors.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0040", "slug": "hint-of-the-week-distilled-water-for-steam-irons", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual", "title": "Hint of the Week - Distilled water for steam irons", "yield": "", "ingredients": "", "method": "Distilled water should always be used in steam irons, but if you use ordinary water in yours, prevent a build-up of shale (which can ruin the iron) by regular cleaning. To do this, pour in about a tablespoon of vinegar, let the iron stand for several hours, then pour off vinegar and rinse the iron with clean water several times.", "notes": "Marked '($2 for this hint)'.", "source": "Newspaper 'Hint of the Week' column (M.S., North Ipswich, Q).", "contributor_name": "M.S.", "contributor_location": "North Ipswich, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Distilled water should always be used in steam irons, but if you use ordinary water in yours, prevent a build-up of shale (which can ruin the iron) by regular cleaning. To do this, pour in about a tablespoon of vinegar, let the iron stand for several hours, then pour off vinegar and rinse the iron with clean water several times.", "notes_modern": "Marked '($2 for this hint)'.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0041", "slug": "time-saver", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual", "title": "Time saver (ironing handkerchiefs)", "yield": "", "ingredients": "", "method": "Press a few handkerchiefs at the beginning of an ironing session, put one in each pocket of aprons, little girls' frocks and boys' pants, as you iron them.", "notes": "", "source": "Newspaper readers' hints column (Hime, Ballarat, V).", "contributor_name": "Hime", "contributor_location": "Ballarat, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Press a few handkerchiefs at the beginning of an ironing session, put one in each pocket of aprons, little girls' frocks and boys' pants, as you iron them.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0042", "slug": "macaroni", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Macaroni (cook in wire basket)", "yield": "", "ingredients": "", "method": "Cook macaroni in a wire basket. It doesn't stick to saucepan and is easily lifted out.", "notes": "", "source": "Newspaper readers' hints column (Neleh, Unanderra, NSW).", "contributor_name": "Neleh", "contributor_location": "Unanderra, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cook macaroni in a wire basket. It doesn't stick to saucepan and is easily lifted out.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0043", "slug": "sewing-hint", "kind": "hint", "source_format": "clipping", "category": "hint-craft", "subcategory": "individual", "title": "Sewing hint (tweezers for unpicking)", "yield": "", "ingredients": "", "method": "When unpicking a seam, tweezers will grip a thread easily.", "notes": "", "source": "Newspaper readers' hints column (J.A.S., Morley, WA).", "contributor_name": "J.A.S.", "contributor_location": "Morley, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When unpicking a seam, tweezers will grip a thread easily.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0044", "slug": "poinsettia", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual", "title": "Poinsettia (cutting & re-rooting)", "yield": "", "ingredients": "", "method": "When cutting poinsettia flowers, rub the cut stems in loose soil to stop the flow of the milk substance.", "notes": "", "source": "Newspaper readers' hints column (E.M., Mareeba, Q).", "contributor_name": "E.M.", "contributor_location": "Mareeba, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When cutting poinsettia flowers, rub the cut stems in loose soil to stop the flow of the milk substance.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0045", "slug": "for-sweets", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual", "title": "For sweets (frozen pea cartons)", "yield": "", "ingredients": "", "method": "Keep cartons from frozen peas and beans and use to hold two layers of home-made sweets. Glue pictures on the covers and make attractive gift boxes.", "notes": "", "source": "Newspaper readers' hints column (Matrice, Renmark, SA).", "contributor_name": "Matrice", "contributor_location": "Renmark, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Keep cartons from frozen peas and beans and use to hold two layers of home-made sweets. Glue pictures on the covers and make attractive gift boxes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0046", "slug": "hint-of-the-week-half-slip-lining-for-jersey-skirt", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual", "title": "Hint of the Week - Half-slip lining for jersey skirt", "yield": "", "ingredients": "", "method": "I successfully used a straight-style half-slip to line a jersey fabric skirt. The still-good skirt section of a slip that has worn through on the bodice could be used for the same purpose.", "notes": "Marked '($2 for this pair)'.", "source": "Newspaper 'Hint of the Week' column (R. Jay, Hervey Bay, Q).", "contributor_name": "R. Jay", "contributor_location": "Hervey Bay, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "I successfully used a straight-style half-slip to line a jersey fabric skirt. The still-good skirt section of a slip that has worn through on the bodice could be used for the same purpose.", "notes_modern": "Marked '($2 for this pair)'.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0047", "slug": "soap-bubble-solution", "kind": "recipe", "source_format": "clipping", "category": "non-food", "subcategory": "clipping", "title": "Soap Bubble Solution", "yield": "Children's bubble pipes", "ingredients": "1 part Castile soap (shredded); 20 parts water; 15 parts glycerine.", "method": "Dissolve the soap in the water, and stir in the glycerine. The bright yellowish-green colour, if desired, can be obtained by adding a small amount of fluorescein (obtainable from the chemist).", "notes": "Mixture for children's bubble pipes.", "source": "Reader response in newspaper column (for Mrs A.R., Perth, WA).", "contributor_name": "for Mrs A.R.", "contributor_location": "Perth, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 part Castile soap (shredded); 20 parts water; 15 parts glycerine.", "method_modern": "Dissolve the soap in the water, and stir in the glycerine. The bright yellowish-green colour, if desired, can be obtained by adding a small amount of fluorescein (obtainable from the chemist).", "notes_modern": "Mixture for children's bubble pipes.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 part Castile soap (shredded)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "Castile soap", "ingredient": "castile soap", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "shredded" }, { "raw": "20 parts water", "section": null, "quantity": 20.0, "quantity_text": "20", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 20.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "15 parts glycerine", "section": null, "quantity": 15.0, "quantity_text": "15", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "glycerine", "ingredient": "glycerine", "category": "other", "amount_metric": 15.0, "amount_metric_unit": "parts", "notes": "" } ] }, { "id": "E0048", "slug": "geranium-society", "kind": "reference", "source_format": "contact", "category": "reference", "subcategory": "contact", "title": "Geranium Society (contact details)", "yield": "", "ingredients": "", "method": "The address of the Australian Geranium Society is: The Secretary, Australian Geranium Society, P.O. Box 57, Armadale, S.E.3, Victoria.", "notes": "Address details are over 50 years old and unlikely to be current.", "source": "Reader response in newspaper column (for Mrs E.C., Goodna, Q).", "contributor_name": "for Mrs E.C.", "contributor_location": "Goodna, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "The address of the Australian Geranium Society is: The Secretary, Australian Geranium Society, P.O. Box 57, Armadale, S.E.3, Victoria.", "modernisation_summary": "No modernisation applied — this is a reference document or note.", "modernisation_notes": [], "parsed_ingredients": [] }, { "id": "E0049", "slug": "citric-acid-lemonade", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Citric Acid Lemonade", "yield": "Concentrate; 1 tsp per glass", "ingredients": "6 oz castor sugar; ¼ oz lemon essence; 1 oz citric acid powder.", "method": "Mix thoroughly, allow to dry (either in sun or in warm oven). Rub or sieve through fine mesh, and use 1 teaspoon to a glass of water for a refreshing fizzy drink. Make sure it is stored where it will keep completely dry.", "notes": "", "source": "Reader response in newspaper column (for Mrs J.K., Moonah, T).", "contributor_name": "for Mrs J.K.", "contributor_location": "Moonah, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": true, "_is_compilation": false, "ingredients_modern": "6 oz (175g) caster sugar; ¼ oz (5g) lemon essence; 1 oz (30g) citric acid powder.", "method_modern": "Mix thoroughly, allow to dry (either in sun or in warm oven). Rub or sieve through fine mesh, and use 1 teaspoon to a glass of water for a refreshing fizzy drink. Make sure it is stored where it will keep completely dry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Metric: 170g caster sugar, 7g lemon essence, 28g citric acid. Citric acid is widely available in supermarkets (preserving/baking aisle). Lemon essence is also stocked but slightly stronger than vintage — start with half the amount. Add 1 tsp bicarb soda to the dry mix for genuine fizz on contact with water.", "modern_tips": "Add 1 teaspoon of the mix to a glass of chilled water and stir. Store airtight; humidity will cake it.", "parsed_ingredients": [ { "raw": "6 oz castor sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ oz lemon essence", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "lemon essence", "ingredient": "lemon essence", "category": "baking", "amount_metric": 7, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz citric acid powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "citric acid powder", "ingredient": "citric acid", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0050", "slug": "cleaning-mop", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual", "title": "Cleaning Mop (seasoning new mop)", "yield": "", "ingredients": "", "method": "The way to 'season' a new mop is to soak it in kerosene, then wring well and dry it thoroughly. It will be quite as effective as if used for dusting floors if treated in this way before use. When dirty, wash it, allow to dry, then repeat the kerosene treatment.", "notes": "", "source": "Reader response in newspaper column (for Mrs A.R., Canberra, ACT).", "contributor_name": "for Mrs A.R.", "contributor_location": "Canberra, ACT", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171011.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "The way to 'season' a new mop is to soak it in kerosene, then wring well and dry it thoroughly. It will be quite as effective as if used for dusting floors if treated in this way before use. When dirty, wash it, allow to dry, then repeat the kerosene treatment.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0051", "slug": "chocolate-crackles", "kind": "recipe", "source_format": "printed", "category": "baking-misc", "subcategory": "printed", "title": "Chocolate Crackles", "yield": "Makes about 24", "ingredients": "4 cups Kellogg's Rice Bubbles cereal; 1 cup desiccated coconut; 1 cup icing sugar; 250 g Copha; 3 Tbsp cocoa.", "method": "In a large bowl, mix Kellogg's Rice Bubbles cereal, icing sugar, coconut and cocoa. Slowly melt the Copha in a saucepan over low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm.", "notes": "Copha is a hydrogenated coconut oil; Kremalta in New Zealand. The classic Australian children's party treat.", "source": "Kellogg's promotional recipe page — 'Get Cooking with the kids!' (kellogg.com.au)", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162151.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 cups Kellogg's Rice Bubbles cereal; 1 cup desiccated coconut; 1 cup icing sugar; 250 g Copha; 3 Tbsp cocoa.", "method_modern": "In a large bowl, mix Kellogg's Rice Bubbles cereal, icing sugar, coconut and cocoa. Slowly melt the Copha in a saucepan over low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate until firm.", "notes_modern": "Copha is a hydrogenated coconut oil; Kremalta in New Zealand. The classic Australian children's party treat.", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "4 cups Kellogg's Rice Bubbles cereal", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Kellogg's Rice Bubbles cereal", "ingredient": "kellogg's rice bubbles cereal", "category": "other", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup desiccated coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup icing sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "250 g Copha", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "g", "unit_kind": "weight", "ingredient_raw": "Copha", "ingredient": "Copha", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 Tbsp cocoa", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0052", "slug": "apple-spice-biscuits", "kind": "recipe", "source_format": "printed", "category": "biscuit", "subcategory": "printed", "title": "Apple & Spice Biscuits", "yield": "(not stated)", "ingredients": "1¼ cups firmly packed brown sugar; ⅓ cup margarine; ¼ cup apple puree; ¼ cup honey; 2 egg whites, beaten lightly; 2½ cups self-raising flour; 3 cups Kellogg's Rice Bubbles cereal (crushed to 1 cup); 1 tsp ground ginger; 2 tsp ground cinnamon; ¼ tsp ground cloves.", "method": "Preheat oven to 180°C. Beat sugar and margarine in a small bowl with an electric mixer until combined and light in colour; transfer to a large bowl. Stir in apple puree, honey and egg whites (the mixture will appear curdled at this stage). Stir in combined Kellogg's Rice Bubbles cereal, sifted flour and spices; mix until well combined. Roll level tablespoons of mixture into balls; place 5 cm apart on lightly greased oven trays. Press down lightly with a fork. Bake in oven for about 8 minutes or until lightly browned. Cool on wire racks. Store in airtight container.", "notes": "", "source": "Kellogg's promotional recipe page — 'Get Cooking with the kids!'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162151.jpg" ], "parent_id": null, "tags": [ "baking", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1¼ cups firmly packed brown sugar; ⅓ cup margarine; ¼ cup apple puree; ¼ cup honey; 2 egg whites, beaten lightly; 2½ cups self-raising flour; 3 cups Kellogg's Rice Bubbles cereal (crushed to 1 cup); 1 tsp ground ginger; 2 tsp ground cinnamon; ¼ tsp ground cloves.", "method_modern": "Preheat oven to 180°C. Beat sugar and margarine in a small bowl with an electric mixer until combined and light in colour; transfer to a large bowl. Stir in apple puree, honey and egg whites (the mixture will appear curdled at this stage). Stir in combined Kellogg's Rice Bubbles cereal, sifted flour and spices; mix until well combined. Roll level tablespoons of mixture into balls; place 5 cm apart on lightly greased oven trays. Press down lightly with a fork. Bake in oven for about 8 minutes or until lightly browned. Cool on wire racks. Store in airtight container.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1¼ cups firmly packed brown sugar", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "firmly packed brown sugar", "ingredient": "firmly packed brown sugar", "category": "other", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "⅓ cup margarine", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup apple puree", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "apple puree", "ingredient": "apple puree", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup honey", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg whites, beaten lightly", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites, beaten lightly", "ingredient": "egg white", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2½ cups self-raising flour", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 625, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups Kellogg's Rice Bubbles cereal (crushed to 1 cup)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Kellogg's Rice Bubbles cereal", "ingredient": "kellogg's rice bubbles cereal", "category": "other", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "crushed to 1 cup" }, { "raw": "1 tsp ground ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tsp ground cinnamon", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ tsp ground cloves", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground cloves", "ingredient": "cloves", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0053", "slug": "lemon-and-ginger-slice", "kind": "recipe", "source_format": "printed", "category": "slice-brownie", "subcategory": "printed", "title": "Lemon and Ginger Slice", "yield": "(not stated; standard slab tin)", "ingredients": "4 oz butter; 4 oz sugar; 2 tablespoons coconut; 1 tablespoon lemon juice; 1 beaten egg; ¼ cup chopped crystalised (or naked) ginger; ½ lb crushed biscuits (plain).", "method": "Place butter, sugar, coconut, egg and lemon juice in a saucepan and stir until mixed. Cook for 2 minutes, remove from heat and cool slightly. Add remaining ingredients, press into a slab tin and when set, ice with lemon icing. Sprinkle with coconut and cut into fingers when set. ENJOY!!!", "notes": "Recipe was sent to 'Sue'. File 20240128_1622171.jpg is the same page rotated upright.", "source": "Personal printout addressed 'Hi Sue, Hope you and your friends and family enjoy this delicious slice'. Page has 'Contact us / Our products / Press release / News' navigation icons - looks like a saved web page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162217.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 4 oz (125g) sugar; 2 tablespoons coconut; 1 tablespoon lemon juice; 1 beaten egg; ¼ cup chopped crystalised (or naked) ginger; ½ lb (225g) crushed biscuits (plain).", "method_modern": "Place butter, sugar, coconut, egg and lemon juice in a saucepan and stir until mixed. Cook for 2 minutes, remove from heat and cool slightly. Add remaining ingredients, press into a slab tin and when set, ice with lemon icing. Sprinkle with coconut and cut into fingers when set. ENJOY!!!", "notes_modern": "Recipe was sent to 'Sue'. File 20240128_1622171.jpg is the same page rotated upright.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons coconut", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ cup chopped crystalised (or naked) ginger", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped crystalised ginger", "ingredient": "crystalised ginger", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "or naked" }, { "raw": "½ lb crushed biscuits (plain)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "crushed biscuits", "ingredient": "biscuits", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "plain" } ] }, { "id": "E0054", "slug": "lemon-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Lemon Pudding", "yield": "Two-batch recipe (larger column / smaller column)", "ingredients": "Larger / smaller batch: 2 / 1 cup sugar; 4 / 2 eggs; juice and rind of 1 lemon (column says 'double' next to lemon line, crossed out); 2 / 1 tablespoon butter; 2 / 1 cup milk; 4 / 2 tablespoons plain flour.", "method": "Cream sugar and butter and juice and rind of lemon. Beat in yolk then milk. Fold in flour. Beat whites stiff. Fold in last. Bake in dish standing in water for 1 hour (moderate oven).", "notes": "The word 'double' (or 'doable') is crossed out next to the lemon line. The two-column quantities are unusual but consistent — recipe scales clearly.", "source": "Handwritten on lined paper. A tick at top indicates a tested/approved recipe. Two quantities given side by side (left column for larger batch, right column for smaller).", "contributor_name": "left column for larger batch", "contributor_location": "right column for smaller", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162234.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Larger / smaller batch: 2 / 1 cup sugar; 4 / 2 eggs; juice and rind of 1 lemon (column says 'double' next to lemon line, crossed out); 2 / 1 tablespoon butter; 2 / 1 cup milk; 4 / 2 tablespoons plain flour.", "method_modern": "Cream sugar and butter and juice and rind of lemon. Beat in yolk then milk. Fold in flour. Beat whites stiff. Fold in last. Bake in dish standing in water for 1 hour (moderate (180°C / 350°F / Gas 4)).", "notes_modern": "The word 'double' (or 'doable') is crossed out next to the lemon line. The two-column quantities are unusual but consistent — recipe scales clearly.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 / 1 cup sugar", "section": "Larger / smaller batch", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "/ 1 cup sugar", "ingredient": "/ 1 cup sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 / 2 eggs", "section": "Larger / smaller batch", "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "/ 2 eggs", "ingredient": "/ 2 eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice and rind of 1 lemon (column says 'double' next to lemon line, crossed out)", "section": "Larger / smaller batch", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind of 1 lemon", "ingredient": "juice and rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "column says 'double' next to lemon line, crossed out" }, { "raw": "2 / 1 tablespoon butter", "section": "Larger / smaller batch", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "/ 1 tablespoon butter", "ingredient": "/ 1 tablespoon butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 / 1 cup milk", "section": "Larger / smaller batch", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "/ 1 cup milk", "ingredient": "/ 1 cup milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 / 2 tablespoons plain flour", "section": "Larger / smaller batch", "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "/ 2 tablespoons plain flour", "ingredient": "/ 2 tablespoons plain flour", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0055", "slug": "southern-delight", "kind": "recipe", "source_format": "typed", "category": "slice-brownie", "subcategory": "typed", "title": "Southern Delight", "yield": "1 × 7 in × 11 in slice tin (or 20 cm × 20 cm — see notes)", "ingredients": "1 cup Nice biscuits; 2 oz melted margarine or butter; 1 cup coconut; 1 cup dark choc chips; 1 cup pecans, roughly chopped; 1 tin condensed milk.", "method": "Crush biscuits roughly, mix with melted margarine/butter, press firmly into 7 in × 11 in slice tin. Add remaining ingredients in layers, starting with coconut. Do not mix. Cover all with condensed milk. Cook for 30 minutes in moderate oven. In my fan-forced oven it takes about 25 minutes at 160°C. When slice has cooled, put in fridge for about 45 minutes to set the chocolate. Then cut into slices but don't remove from tin. Refrigerate for another hour or so before removing from tin.", "notes": "Personal note from the sharer: 'My slice tin is 20cm x 20cm so I add 4 more biscuits past the cupful and use 3 oz butter. Sorry about the imperial sizes, I have'nt got round to fixing them.'", "source": "Typed recipe, possibly emailed/printed from a friend. Includes a personal note. Tick at top, tick on side: tested recipe.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162244.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup Nice biscuits; 2 oz (60g) melted margarine or butter; 1 cup coconut; 1 cup dark choc chips; 1 cup pecans, roughly chopped; 1 tin condensed milk.", "method_modern": "Crush biscuits roughly, mix with melted margarine/butter, press firmly into 7 in (18cm) × 11 in (28cm) slice tin. Add remaining ingredients in layers, starting with coconut. Do not mix. Cover all with condensed milk. Cook for 30 minutes in moderate (180°C / 350°F / Gas 4). In my fan-forced oven it takes about 25 minutes at 160°C. When slice has cooled, put in fridge for about 45 minutes to set the chocolate. Then cut into slices but don't remove from tin. Refrigerate for another hour or so before removing from tin.", "notes_modern": "Personal note from the sharer: 'My slice tin is 20cm x 20cm so I add 4 more biscuits past the cupful and use 3 oz butter. Sorry about the imperial sizes, I have'nt got round to fixing them.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup Nice biscuits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Nice biscuits", "ingredient": "nice biscuits", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz melted margarine or butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "melted margarine or butter", "ingredient": "margarine", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup dark choc chips", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "dark choc chips", "ingredient": "dark choc chips", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup pecans, roughly chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pecans, roughly chopped", "ingredient": "pecans", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tin condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "" } ] }, { "id": "E0056", "slug": "dukkah-salad-delight", "kind": "recipe", "source_format": "printed", "category": "salad-veg", "subcategory": "printed", "title": "Dukkah Salad Delight", "yield": "(not stated)", "ingredients": "Salad: 2 medium kumara (orange sweet potato), coarsely chopped; 2 tablespoons extra virgin olive oil; 2 cloves garlic, sliced thinly; 1 teaspoon salt; 2 cups boiling water; 4 green shallots, thinly sliced; 100 g dukkah nut mix; 1 cup coarsely chopped parsley; 2½ cups of couscous. Orange Dressing: 2 teaspoons finely grated orange rind; ¼ cup fresh orange juice; 2 tablespoons lemon juice; ¼ cup extra virgin olive oil; salt and freshly ground black pepper.", "method": "Preheat oven to hot 220°C or 200°C fan-forced. Combine kumara and oil on a large oven tray. Roast in a hot oven for 20 minutes, add garlic and roast for a further 10 minutes or until browned and tender. Place couscous in a large heatproof bowl, add combined salt and boiling water. Stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork. Orange Dressing: Combine all ingredients in a screw-top jar, shake well. Add kumara mixture, shallots, dukkah, parsley to couscous, drizzle dressing on top.", "notes": "Modern Australian recipe (kumara, dukkah, couscous all suggest 2000s era).", "source": "Printed recipe pasted on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162300.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Salad: 2 medium kumara (orange sweet potato), coarsely chopped; 2 tablespoons extra virgin olive oil; 2 cloves garlic, sliced thinly; 1 teaspoon salt; 2 cups boiling water; 4 green shallots, thinly sliced; 100 g dukkah nut mix; 1 cup coarsely chopped parsley; 2½ cups of couscous. Orange Dressing: 2 teaspoons finely grated orange rind; ¼ cup fresh orange juice; 2 tablespoons lemon juice; ¼ cup extra virgin olive oil; salt and freshly ground black pepper.", "method_modern": "Preheat oven to hot 220°C or 200°C fan-forced. Combine kumara and oil on a large oven tray. Roast in a hot (200°C / 400°F / Gas 6) for 20 minutes, add garlic and roast for a further 10 minutes or until browned and tender. Place couscous in a large heatproof bowl, add combined salt and boiling water. Stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork. Orange Dressing: Combine all ingredients in a screw-top jar, shake well. Add kumara mixture, shallots, dukkah, parsley to couscous, drizzle dressing on top.", "notes_modern": "Modern Australian recipe (kumara, dukkah, couscous all suggest 2000s era).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 medium kumara (orange sweet potato), coarsely chopped", "section": "Salad", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "medium kumara , coarsely chopped", "ingredient": "kumara , coarsely chopped", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "orange sweet potato" }, { "raw": "2 tablespoons extra virgin olive oil", "section": "Salad", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "extra virgin olive oil", "ingredient": "virgin olive oil", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cloves garlic, sliced thinly", "section": "Salad", "quantity": 2.0, "quantity_text": "2", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic, sliced thinly", "ingredient": "garlic", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "1 teaspoon salt", "section": "Salad", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups boiling water", "section": "Salad", "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 green shallots, thinly sliced", "section": "Salad", "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "green shallots, thinly sliced", "ingredient": "green shallots, thinly sliced", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "100 g dukkah nut mix", "section": "Salad", "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "dukkah nut mix", "ingredient": "dukkah nut mix", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup coarsely chopped parsley", "section": "Salad", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coarsely chopped parsley", "ingredient": "coarsely chopped parsley", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2½ cups of couscous. Orange Dressing: 2 teaspoons finely grated orange rind", "section": "Salad", "quantity": 2.5, "quantity_text": "2½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of couscous. Orange Dressing: 2 teaspoons finely grated orange rind", "ingredient": "couscous. orange dressing: 2 teaspoons finely grated orange rind", "category": "other", "amount_metric": 625, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup fresh orange juice", "section": "Salad", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "fresh orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons lemon juice", "section": "Salad", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup extra virgin olive oil", "section": "Salad", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "extra virgin olive oil", "ingredient": "virgin olive oil", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt and freshly ground black pepper", "section": "Salad", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and freshly ground black pepper", "ingredient": "salt and freshly ground black pepper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0057", "slug": "heavenly-hash", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Heavenly Hash", "yield": "(not stated)", "ingredients": "2 or 3 packets marshmallows; 1 small tin Nestle's reduced cream; ½ pint thickened cream; 1 tin crushed pineapple (small).", "method": "Cut marshmallows in half using a wet knife and place in bottom of bowl, add ¾ cup of warm milk to soften. Combine both creams, whip well, drain pineapple. Fold creams and pineapple into marshmallows and chill. For V.I.P. treatment serve with macaroons.", "notes": "Original spelling: 'marshmellows', 'maccaroons'. The 'V.I.P. treatment' note is a charming flourish.", "source": "Handwritten on lined paper, beautiful cursive.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162310.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 or 3 packets marshmallows; 1 small tin Nestle's reduced cream; ½ pint (275ml) thickened cream; 1 tin crushed pineapple (small).", "method_modern": "Cut marshmallows in half using a wet knife and place in bottom of bowl, add ¾ cup of warm milk to soften. Combine both creams, whip well, drain pineapple. Fold creams and pineapple into marshmallows and chill. For V.I.P. treatment serve with macaroons.", "notes_modern": "Original spelling: 'marshmellows', 'maccaroons'. The 'V.I.P. treatment' note is a charming flourish.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 or 3 packets marshmallows", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "or 3 packets marshmallows", "ingredient": "or 3 packets marshmallows", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 small tin Nestle's reduced cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small tin Nestle's reduced cream", "ingredient": "tin nestle's reduced cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ pint thickened cream", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "thickened cream", "ingredient": "cream", "category": "dairy", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tin crushed pineapple (small)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "crushed pineapple", "ingredient": "pineapple", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "small" } ] }, { "id": "E0058", "slug": "rainbow-ice-cream-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Rainbow Ice-Cream Cake", "yield": "Serves 8 (Prep 40 mins)", "ingredients": "125 g Chocolate Ripple biscuits; 60 g butter, melted; 2 litre tub vanilla ice-cream; ¼ cup strawberry topping; 180 g packet Smarties. Chocolate stars: 2 cups Milk Choc Melts; 2 tbslps sprinkles.", "method": "1. Grease a 20 cm round springform pan. Line with plastic wrap. 2. Process biscuits and butter until finely crushed. Press firmly over base of pan. Freeze. 3. Remove 2 cups vanilla ice-cream from tub and return to freezer. Slightly soften remaining ice-cream. Stir and pour over biscuit base. Freeze. 4. Slightly soften the 2 cups ice-cream. Stir in topping. Pour over vanilla layer. Smooth top. Freeze, covered, overnight. 5. To make stars, melt chocolate in a heatproof bowl over a pan of simmering water. 6. Spread chocolate in a thin layer, about 3 mm thick, over a piece of baking paper. Scatter with sprinkles. Cool slightly. When almost set, cut out stars using a 6.ar shape cutter. Stand at room temperature until set. 7. To serve, remove side from pan. Stand for 5 minutes. Arrange stars around side of cake. Top with Smarties.", "notes": "", "source": "Magazine clipping (4-recipe spread of frozen desserts). File 1623201 is the same page rotated.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162320.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "125 g Chocolate Ripple biscuits; 60 g butter, melted; 2 litre tub vanilla ice-cream; ¼ cup strawberry topping; 180 g packet Smarties. Chocolate stars: 2 cups Milk Choc Melts; 2 tbslps sprinkles.", "method_modern": "1. Grease a 20 cm round springform pan. Line with plastic wrap. 2. Process biscuits and butter until finely crushed. Press firmly over base of pan. Freeze. 3. Remove 2 cups vanilla ice-cream from tub and return to freezer. Slightly soften remaining ice-cream. Stir and pour over biscuit base. Freeze. 4. Slightly soften the 2 cups ice-cream. Stir in topping. Pour over vanilla layer. Smooth top. Freeze, covered, overnight. 5. To make stars, melt chocolate in a heatproof bowl over a pan of simmering water. 6. Spread chocolate in a thin layer, about 3 mm thick, over a piece of baking paper. Scatter with sprinkles. Cool slightly. When almost set, cut out stars using a 6.ar shape cutter. Stand at room temperature until set. 7. To serve, remove side from pan. Stand for 5 minutes. Arrange stars around side of cake. Top with Smarties.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "125 g Chocolate Ripple biscuits", "section": null, "quantity": 125.0, "quantity_text": "125", "unit": "g", "unit_kind": "weight", "ingredient_raw": "Chocolate Ripple biscuits", "ingredient": "chocolate ripple biscuits", "category": "other", "amount_metric": 125, "amount_metric_unit": "g", "notes": "" }, { "raw": "60 g butter, melted", "section": null, "quantity": 60.0, "quantity_text": "60", "unit": "g", "unit_kind": "weight", "ingredient_raw": "butter, melted", "ingredient": "butter", "category": "dairy", "amount_metric": 60, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 litre tub vanilla ice-cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "l", "unit_kind": "volume", "ingredient_raw": "tub vanilla ice-cream", "ingredient": "tub vanilla ice-cream", "category": "other", "amount_metric": 2000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup strawberry topping", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "strawberry topping", "ingredient": "strawberry topping", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "180 g packet Smarties. Chocolate stars: 2 cups Milk Choc Melts", "section": null, "quantity": 180.0, "quantity_text": "180", "unit": "g", "unit_kind": "weight", "ingredient_raw": "packet Smarties. Chocolate stars: 2 cups Milk Choc Melts", "ingredient": "packet smarties. chocolate stars: 2 cups milk choc melts", "category": "other", "amount_metric": 180, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tbslps sprinkles", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "tbslps sprinkles", "ingredient": "tbslps sprinkles", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0059", "slug": "frozen-coco-berry-cheesecakes", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Frozen Coco-Berry Cheesecakes", "yield": "Makes 8 (Prep 15 mins)", "ingredients": "8 round plain sweet biscuits; ¼ cup Malibu liqueur (coconut-flavoured rum); 500 ml vanilla ice-cream; 500 g cream cheese, at room temperature; ¼ cup desiccated coconut; 1½ cups frozen raspberries. Fresh raspberries, to decorate.", "method": "1. Place a biscuit in the base of each of 8 freezer-proof serving glasses (⅔-cup capacity). Brush biscuits with 1 tblsp of the rum. 2. Place ice-cream in a large bowl. Stand until slightly softened. Stir until smooth. 3. Meanwhile, place cream cheese in large bowl of electric mixer. Beat until fluffy. Add ice-cream, coconut and remaining rum. Beat until smooth. Fold through frozen raspberries. 4. Divide mixture over biscuits in serving glasses. Cover and freeze overnight. 5. Remove cheesecakes from freezer. Stand at room temperature for 5 minutes before serving. Decorate with fresh raspberries.", "notes": "Magazine 'tip': Can also be made in a 22 cm springform pan. Serve it with a hot berry sauce (2 cups fresh or frozen berries simmered in a small saucepan with 2 tblsps water and ½ cup caster sugar over a low heat until sugar is dissolved; simmer for 1 minute, cool).", "source": "Magazine clipping (4-recipe spread of frozen desserts).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162320.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "8 round plain sweet biscuits; ¼ cup Malibu liqueur (coconut-flavoured rum); 500 ml vanilla ice-cream; 500 g cream cheese, at room temperature; ¼ cup desiccated coconut; 1½ cups frozen raspberries. Fresh raspberries, to decorate.", "method_modern": "1. Place a biscuit in the base of each of 8 freezer-proof serving glasses (⅔-cup capacity). Brush biscuits with 1 tblsp of the rum. 2. Place ice-cream in a large bowl. Stand until slightly softened. Stir until smooth. 3. Meanwhile, place cream cheese in large bowl of electric mixer. Beat until fluffy. Add ice-cream, coconut and remaining rum. Beat until smooth. Fold through frozen raspberries. 4. Divide mixture over biscuits in serving glasses. Cover and freeze overnight. 5. Remove cheesecakes from freezer. Stand at room temperature for 5 minutes before serving. Decorate with fresh raspberries.", "notes_modern": "Magazine 'tip': Can also be made in a 22 cm springform pan. Serve it with a hot berry sauce (2 cups fresh or frozen berries simmered in a small saucepan with 2 tblsps water and ½ cup caster sugar over a low heat until sugar is dissolved; simmer for 1 minute, cool).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "8 round plain sweet biscuits", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "", "unit_kind": "", "ingredient_raw": "round plain sweet biscuits", "ingredient": "round plain sweet biscuits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup Malibu liqueur (coconut-flavoured rum)", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Malibu liqueur", "ingredient": "malibu liqueur", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "coconut-flavoured rum" }, { "raw": "500 ml vanilla ice-cream", "section": null, "quantity": 500.0, "quantity_text": "500", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "vanilla ice-cream", "ingredient": "ice cream", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "500 g cream cheese, at room temperature", "section": null, "quantity": 500.0, "quantity_text": "500", "unit": "g", "unit_kind": "weight", "ingredient_raw": "cream cheese, at room temperature", "ingredient": "cream cheese, at room temperature", "category": "other", "amount_metric": 500, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup desiccated coconut", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups frozen raspberries", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "frozen raspberries", "ingredient": "frozen raspberries", "category": "other", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Fresh raspberries, to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fresh raspberries, to decorate", "ingredient": "raspberries, to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0060", "slug": "frozen-coffee-log", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Frozen Coffee Log", "yield": "Serves 6-8 (Prep 1 hour)", "ingredients": "1 tblsp instant coffee granules; 2 tsps boiling water; 100 g dark chocolate; 500 g cream cheese; 1 cup caster sugar; 2 × 300 ml tubs thickened cream; 250 g packet round plain sweet biscuits; ¼ cup coffee-flavoured liqueur. Chocolate curls, to decorate.", "method": "1. Dissolve coffee in water in a small bowl. Cool. 2. Melt chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature. 3. Beat cream cheese and sugar in large bowl with electric mixer until fluffy. Beat in cream until firm peaks form. 4. Transfer half the cream cheese mixture to a bowl. Stir in coffee. Add chocolate to remaining cream cheese mixture. Beat until combined. Refrigerate. 5. Working with one biscuit at a time, brush one side with liqueur. Spread with about 1 tblsp of the coffee cream. Repeat sandwiching biscuits with remaining liqueur and cream, in log shape on a plate. 6. Cover log with chocolate cream. Decorate with a fork. Refrigerate overnight, to allow biscuits to soften, before freezing. 7. Decorate with curls. Cut diagonally into thick slices.", "notes": "", "source": "Magazine clipping (4-recipe spread of frozen desserts).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162320.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tblsp instant coffee granules; 2 tsps boiling water; 100 g dark chocolate; 500 g cream cheese; 1 cup caster sugar; 2 × 300 ml tubs thickened cream; 250 g packet round plain sweet biscuits; ¼ cup coffee-flavoured liqueur. Chocolate curls, to decorate.", "method_modern": "1. Dissolve coffee in water in a small bowl. Cool. 2. Melt chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature. 3. Beat cream cheese and sugar in large bowl with electric mixer until fluffy. Beat in cream until firm peaks form. 4. Transfer half the cream cheese mixture to a bowl. Stir in coffee. Add chocolate to remaining cream cheese mixture. Beat until combined. Refrigerate. 5. Working with one biscuit at a time, brush one side with liqueur. Spread with about 1 tblsp of the coffee cream. Repeat sandwiching biscuits with remaining liqueur and cream, in log shape on a plate. 6. Cover log with chocolate cream. Decorate with a fork. Refrigerate overnight, to allow biscuits to soften, before freezing. 7. Decorate with curls. Cut diagonally into thick slices.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tblsp instant coffee granules", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "tblsp instant coffee granules", "ingredient": "tblsp instant coffee granules", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tsps boiling water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "tsps boiling water", "ingredient": "tsps boiling water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "100 g dark chocolate", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "dark chocolate", "ingredient": "chocolate", "category": "baking", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "500 g cream cheese", "section": null, "quantity": 500.0, "quantity_text": "500", "unit": "g", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 500, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup caster sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "caster sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 × 300 ml tubs thickened cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "× 300 ml tubs thickened cream", "ingredient": "× 300 ml tubs thickened cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "250 g packet round plain sweet biscuits", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "g", "unit_kind": "weight", "ingredient_raw": "packet round plain sweet biscuits", "ingredient": "packet round plain sweet biscuits", "category": "other", "amount_metric": 250, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup coffee-flavoured liqueur", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coffee-flavoured liqueur", "ingredient": "coffee-flavoured liqueur", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Chocolate curls, to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Chocolate curls, to decorate", "ingredient": "chocolate curls, to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0061", "slug": "minty-rum-ball-bombe", "kind": "recipe", "source_format": "clipping", "category": "cocktail", "subcategory": "clipping", "title": "Minty Rum Ball Bombe", "yield": "Serves 8 (Prep 45 mins)", "ingredients": "2 litres vanilla ice-cream; ½ tsp peppermint essence; green food colouring, to tint; 150 g dark eating chocolate; ¼ cup thickened cream. Chocolate and green sprinkles, to decorate. Rum balls: 200 g dark chocolate, chopped; ¼ cup thickened cream; 1 tblsp dark rum.", "method": "1. Grease a pudding basin (10-cup capacity). Line with plastic wrap. Freeze. 2. To make rum balls, place all ingredients in a medium heatproof bowl. Stir over a pan of simmering water until smooth. Refrigerate until set. Roll 2 tsps of mixture into balls. Refrigerate until set. 3. Slightly soften half the ice-cream in a large bowl. Add essence and tint green with food colouring. Stir until smooth. Pour into basin. Freeze until ice-cream is set. Arrange balls over top. 4. Slightly soften remaining ice-cream. Pour over green ice-cream. Freeze overnight. 5. Melt chocolate and cream in a heatproof bowl over a pan of simmering water. Cool. Invert bombe onto a plate. Remove plastic. Drizzle with chocolate. Decorate with sprinkles. Return to freezer until ready to serve.", "notes": "", "source": "Magazine clipping (4-recipe spread of frozen desserts).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162320.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 litres vanilla ice-cream; ½ tsp peppermint essence; green food colouring, to tint; 150 g dark eating chocolate; ¼ cup thickened cream. Chocolate and green sprinkles, to decorate. Rum balls: 200 g dark chocolate, chopped; ¼ cup thickened cream; 1 tblsp dark rum.", "method_modern": "1. Grease a pudding basin (10-cup capacity). Line with plastic wrap. Freeze. 2. To make rum balls, place all ingredients in a medium heatproof bowl. Stir over a pan of simmering water until smooth. Refrigerate until set. Roll 2 tsps of mixture into balls. Refrigerate until set. 3. Slightly soften half the ice-cream in a large bowl. Add essence and tint green with food colouring. Stir until smooth. Pour into basin. Freeze until ice-cream is set. Arrange balls over top. 4. Slightly soften remaining ice-cream. Pour over green ice-cream. Freeze overnight. 5. Melt chocolate and cream in a heatproof bowl over a pan of simmering water. Cool. Invert bombe onto a plate. Remove plastic. Drizzle with chocolate. Decorate with sprinkles. Return to freezer until ready to serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 litres vanilla ice-cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "l", "unit_kind": "volume", "ingredient_raw": "vanilla ice-cream", "ingredient": "ice cream", "category": "baking", "amount_metric": 2000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ tsp peppermint essence", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "peppermint essence", "ingredient": "peppermint essence", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "green food colouring, to tint", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "green food colouring, to tint", "ingredient": "green food colouring, to tint", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "150 g dark eating chocolate", "section": null, "quantity": 150.0, "quantity_text": "150", "unit": "g", "unit_kind": "weight", "ingredient_raw": "dark eating chocolate", "ingredient": "dark eating chocolate", "category": "other", "amount_metric": 150, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup thickened cream", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "thickened cream", "ingredient": "cream", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Chocolate and green sprinkles, to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Chocolate and green sprinkles, to decorate", "ingredient": "chocolate and green sprinkles, to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Rum balls: 200 g dark chocolate, chopped", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rum balls: 200 g dark chocolate, chopped", "ingredient": "rum balls: 200 g dark chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup thickened cream", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "thickened cream", "ingredient": "cream", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tblsp dark rum", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "tblsp dark rum", "ingredient": "tblsp dark rum", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0062", "slug": "toffee-for-decoration", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Toffee for Decoration (for desserts or cakes)", "yield": "Decorative shards", "ingredients": "1½ cups sugar; ½ cup water; food colouring (a few drops).", "method": "Simply dissolve 1½ cups sugar and ½ cup water in a pan over low heat. Boil without stirring for about 10 minutes or until toffee is golden brown. Pour onto an oven tray lined with baking paper. Pour a few drops of food colouring over toffee, gently run a skewer through toffee to create a marbled effect. Allow to set, break into pieces.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162421.jpg" ], "parent_id": null, "tags": [ "baking", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups sugar; ½ cup water; food colouring (a few drops).", "method_modern": "Simply dissolve 1½ cups sugar and ½ cup water in a pan over low heat. Boil without stirring for about 10 minutes or until toffee is golden brown. Pour onto an oven tray lined with baking paper. Pour a few drops of food colouring over toffee, gently run a skewer through toffee to create a marbled effect. Allow to set, break into pieces.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1½ cups sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "food colouring (a few drops)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "food colouring", "ingredient": "food colouring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "a few drops" } ] }, { "id": "E0063", "slug": "liqueur-truffles", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Liqueur Truffles", "yield": "Small truffles", "ingredients": "⅓ cup thickened cream; 300 gm milk chocolate, chopped; 1 tablespoon chocolate liqueur.", "method": "Place all ingredients in pan, stir on low heat until combined. Fill a piping bag fitted with star nozzle, pipe the mixture in small foil cups. Refrigerate overnight.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162421.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "⅓ cup thickened cream; 300 gm milk chocolate, chopped; 1 tablespoon chocolate liqueur.", "method_modern": "Place all ingredients in pan, stir on low heat until combined. Fill a piping bag fitted with star nozzle, pipe the mixture in small foil cups. Refrigerate overnight.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "⅓ cup thickened cream", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "thickened cream", "ingredient": "cream", "category": "dairy", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "300 gm milk chocolate, chopped", "section": null, "quantity": 300.0, "quantity_text": "300", "unit": "", "unit_kind": "", "ingredient_raw": "gm milk chocolate, chopped", "ingredient": "gm milk chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon chocolate liqueur", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chocolate liqueur", "ingredient": "chocolate liqueur", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0064", "slug": "pavlova", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Pavlova", "yield": "1 × 20 cm pavlova", "ingredients": "2 egg whites; 1½ cup icing sugar; ⅓ cup boiling water; 1 teaspoon white vinegar; 1 teaspoon vanilla essence.", "method": "Mark a 20 cm circle on baking paper, place on oven tray. Beat together egg whites, icing sugar, boiling water, white vinegar and vanilla essence in a bowl on high speed until firm peaks form (about 7 minutes). Spoon mixture into circle. Cook in moderate oven 180°C for 10 minutes. Reduce heat to slow 150°C and cook for another 45 minutes. Turn the oven off and leave the pavlova to cool in oven. Decorate with cream and fruit.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162421.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 egg whites; 1½ cup icing sugar; ⅓ cup boiling water; 1 teaspoon white vinegar; 1 teaspoon vanilla essence.", "method_modern": "Mark a 20 cm circle on baking paper, place on oven tray. Beat together egg whites, icing sugar, boiling water, white vinegar and vanilla essence in a bowl on high speed until firm peaks form (about 7 minutes). Spoon mixture into circle. Cook in moderate (180°C / 350°F / Gas 4) 180°C for 10 minutes. Reduce heat to slow 150°C and cook for another 45 minutes. Turn the oven off and leave the pavlova to cool in oven. Decorate with cream and fruit.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "2 egg whites", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1½ cup icing sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "⅓ cup boiling water", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon white vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "white vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0065", "slug": "hidden-treasures", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Hidden Treasures", "yield": "Serves 8 (1 cup glasses)", "ingredients": "1 × 600 ml thickened cream; 1 × 600 ml prepared custard; 1 × 50 gm Violet Crumble; 2 large bananas, thinly sliced; ¼ cup coffee-flavoured liqueur; ¼ cup [?jar] chocolate topping; 1 × 430 gm boysenberries, drained. To decorate: whipped cream, extra chopped Violet Crumble, chocolate curls. To serve: strawberries.", "method": "1. Beat cream until thickened. Add half custard and beat till combined. Add remaining custard and beat till combined. The mixture should be fairly thick. 2. Chop Violet Crumble into small pieces, stir into custard mixture along with bananas. Fold in liqueur, choc topping and boysenberries. 3. Divide between 8 glasses (1 cup capacity). Refrigerate until serving. Decorate with whipped cream, extra crumble and choc curls. Serve with strawberries.", "notes": "", "source": "Handwritten on lined paper. Page header: 'Sweets for dessert.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162429.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 600 ml thickened cream; 1 × 600 ml prepared custard; 1 × 50 gm Violet Crumble; 2 large bananas, thinly sliced; ¼ cup coffee-flavoured liqueur; ¼ cup [?jar] chocolate topping; 1 × 430 gm boysenberries, drained. To decorate: whipped cream, extra chopped Violet Crumble, chocolate curls. To serve: strawberries.", "method_modern": "1. Beat cream until thickened. Add half custard and beat till combined. Add remaining custard and beat till combined. The mixture should be fairly thick. 2. Chop Violet Crumble into small pieces, stir into custard mixture along with bananas. Fold in liqueur, choc topping and boysenberries. 3. Divide between 8 glasses (1 cup capacity). Refrigerate until serving. Decorate with whipped cream, extra crumble and choc curls. Serve with strawberries.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 × 600 ml thickened cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 600 ml thickened cream", "ingredient": "× 600 ml thickened cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 600 ml prepared custard", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 600 ml prepared custard", "ingredient": "× 600 ml prepared custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 50 gm Violet Crumble", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 50 gm Violet Crumble", "ingredient": "× 50 gm violet crumble", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 large bananas, thinly sliced", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "large bananas, thinly sliced", "ingredient": "bananas, thinly sliced", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup coffee-flavoured liqueur", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coffee-flavoured liqueur", "ingredient": "coffee-flavoured liqueur", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup [?jar] chocolate topping", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "[?jar] chocolate topping", "ingredient": "[?jar] chocolate topping", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 430 gm boysenberries, drained", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 430 gm boysenberries, drained", "ingredient": "× 430 gm boysenberries, drained", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To decorate: whipped cream, extra chopped Violet Crumble, chocolate curls", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To decorate: whipped cream, extra chopped Violet Crumble, chocolate curls", "ingredient": "to decorate: whipped cream, extra chopped violet crumble, chocolate curls", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To serve: strawberries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: strawberries", "ingredient": "to serve: strawberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0066", "slug": "low-joule-berry-terrine", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Low Joule Berry Terrine", "yield": "1 × loaf pan (14 cm × 21 cm)", "ingredients": "½ cup grain rice; 1 [cup?] water; 2 tablespoons (lime cordial) low-joule; 1 tablespoon Splenda; 150 gm frozen raspberries; extra ⅓ cup Splenda; extra 1 cup water; 1 tablespoon gelatine; 1 × 250 gm punnet strawberries, chopped; 2 × 150 g punnets blueberries; extra berries and mint to decorate.", "method": "1. Lightly oil loaf pan 14 cm × 21 cm. 2. Combine rice, water, cordial and Splenda in a pan. Bring to boil, simmer covered about 12 minutes or until rice is cooked and nearly all liquid absorbed. 3. Combine raspberries, extra Splenda and extra water in small pan. Simmer uncovered for about 5 minutes or until mixture is pulpy. Spoon ½ cup liquid from raspberry mixture into cup. Add gelatine, stir until dissolved. Stir gelatine mixture into raspberry mixture in pan. Add strawberries and blueberries. 4. Pour mixture into pan. Using wet hands, carefully spread warm rice over berries. Cover. Refrigerate overnight. 5. Turn mould onto plate, cut into slices to serve. Decorate with fresh berries and sprig of mint.", "notes": "Splenda is a sugar substitute — confirms 'low joule' (low calorie).", "source": "Handwritten on lined paper. Page header: 'Sweets for dessert.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162429.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup grain rice; 1 [cup?] water; 2 tablespoons (lime cordial) low-joule; 1 tablespoon Splenda; 150 gm frozen raspberries; extra ⅓ cup Splenda; extra 1 cup water; 1 tablespoon gelatine; 1 × 250 gm punnet strawberries, chopped; 2 × 150 g punnets blueberries; extra berries and mint to decorate.", "method_modern": "1. Lightly oil loaf pan 14 cm × 21 cm. 2. Combine rice, water, cordial and Splenda in a pan. Bring to boil, simmer covered about 12 minutes or until rice is cooked and nearly all liquid absorbed. 3. Combine raspberries, extra Splenda and extra water in small pan. Simmer uncovered for about 5 minutes or until mixture is pulpy. Spoon ½ cup liquid from raspberry mixture into cup. Add gelatine, stir until dissolved. Stir gelatine mixture into raspberry mixture in pan. Add strawberries and blueberries. 4. Pour mixture into pan. Using wet hands, carefully spread warm rice over berries. Cover. Refrigerate overnight. 5. Turn mould onto plate, cut into slices to serve. Decorate with fresh berries and sprig of mint.", "notes_modern": "Splenda is a sugar substitute — confirms 'low joule' (low calorie).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "½ cup grain rice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grain rice", "ingredient": "grain rice", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 [cup?] water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "[cup?] water", "ingredient": "[cup?] water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons (lime cordial) low-joule", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "low-joule", "ingredient": "low-joule", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "lime cordial" }, { "raw": "1 tablespoon Splenda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "Splenda", "ingredient": "splenda", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "150 gm frozen raspberries", "section": null, "quantity": 150.0, "quantity_text": "150", "unit": "", "unit_kind": "", "ingredient_raw": "gm frozen raspberries", "ingredient": "gm frozen raspberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra ⅓ cup Splenda", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra ⅓ cup Splenda", "ingredient": "⅓ cup splenda", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra 1 cup water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra 1 cup water", "ingredient": "1 cup water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 250 gm punnet strawberries, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 250 gm punnet strawberries, chopped", "ingredient": "× 250 gm punnet strawberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 × 150 g punnets blueberries", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "× 150 g punnets blueberries", "ingredient": "× 150 g punnets blueberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra berries and mint to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra berries and mint to decorate", "ingredient": "berries and mint to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0067", "slug": "cheese-cake-royal-mousse", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Cheese Cake / Royal Mousse (rough notes)", "yield": "(not stated)", "ingredients": "100 g [?] / 1 tablespoon gelatine; 120 [ml?] orange liqueur; 4 egg yolks; 100 gm sugar; 200 ml cream; 100 gm white chocolate; 200 [ml?] cream (for folding). Plus: chocolate cake (base); melted chocolate and cream (topping); raspberries.", "method": "Beat 4 egg yolks and 100 gm sugar together. Combine to mixture: 200 ml cream + 100 g white chocolate. Fold into 200 [ml?] cream. Cut chocolate cake, pour mixture on top. Melt chocolate and cream, pour on top, then top with raspberries.", "notes": "Working notes rather than a finished recipe — quantities and steps fragmentary. Some words illegible. A more complete steamed cheesecake recipe appears on the next page (file 162445).", "source": "Handwritten rough notes on plain paper. Title shows 'Cheese Cake' with 'royal mousse' written above as alternative title.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "low", "image_files": [ "20240128_162437.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "100 g [?] / 1 tablespoon gelatine; 120 [ml?] orange liqueur; 4 egg yolks; 100 gm sugar; 200 ml cream; 100 gm white chocolate; 200 [ml?] cream (for folding). Plus: chocolate cake (base); melted chocolate and cream (topping); raspberries.", "method_modern": "Beat 4 egg yolks and 100 gm sugar together. Combine to mixture: 200 ml cream + 100 g white chocolate. Fold into 200 [ml?] cream. Cut chocolate cake, pour mixture on top. Melt chocolate and cream, pour on top, then top with raspberries.", "notes_modern": "Working notes rather than a finished recipe — quantities and steps fragmentary. Some words illegible. A more complete steamed cheesecake recipe appears on the next page (file 162445).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "100 g [?] / 1 tablespoon gelatine", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "[?] / 1 tablespoon gelatine", "ingredient": "[?] / 1 tablespoon gelatine", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "120 [ml?] orange liqueur", "section": null, "quantity": 120.0, "quantity_text": "120", "unit": "", "unit_kind": "", "ingredient_raw": "[ml?] orange liqueur", "ingredient": "[ml?] orange liqueur", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 egg yolks", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "100 gm sugar", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm sugar", "ingredient": "gm sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "200 ml cream", "section": null, "quantity": 200.0, "quantity_text": "200", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 200, "amount_metric_unit": "ml", "notes": "" }, { "raw": "100 gm white chocolate", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm white chocolate", "ingredient": "gm white chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "200 [ml?] cream (for folding). Plus: chocolate cake (base)", "section": null, "quantity": 200.0, "quantity_text": "200", "unit": "", "unit_kind": "", "ingredient_raw": "[ml?] cream . Plus: chocolate cake", "ingredient": "[ml?] cream . plus: chocolate cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for folding" }, { "raw": "melted chocolate and cream (topping)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "melted chocolate and cream", "ingredient": "chocolate and cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "topping" }, { "raw": "raspberries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "raspberries", "ingredient": "raspberries", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0068", "slug": "cheese-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Cheese Cake (steamed)", "yield": "(not stated)", "ingredients": "500 [g] cream cheese; 250 [g] sugar; 6 eggs; 200 ml thickened cream; jam, for topping; lemon juice, for topping.", "method": "Whisk with spoon - mix all ingredients into cheese cake. Place into tin. Place 3 layers Glad Wrap (cling film). Steam for 1 to 2 hours. Place in fridge for ½ hour. Then mix some jam and lemon juice and spread on top.", "notes": "Steamed cheesecake — distinctive method (an Asian-style baked cheesecake technique). Quantities for cream cheese and sugar are simply '500' and '250' — assumed grams.", "source": "Handwritten on lined paper. Continues from rough notes on file 162437.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162445.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "500 [g] cream cheese; 250 [g] sugar; 6 eggs; 200 ml thickened cream; jam, for topping; lemon juice, for topping.", "method_modern": "Whisk with spoon - mix all ingredients into cheese cake. Place into tin. Place 3 layers Glad Wrap (cling film). Steam for 1 to 2 hours. Place in fridge for ½ hour. Then mix some jam and lemon juice and spread on top.", "notes_modern": "Steamed cheesecake — distinctive method (an Asian-style baked cheesecake technique). Quantities for cream cheese and sugar are simply '500' and '250' — assumed grams.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "500 [g] cream cheese", "section": null, "quantity": 500.0, "quantity_text": "500", "unit": "", "unit_kind": "", "ingredient_raw": "[g] cream cheese", "ingredient": "[g] cream cheese", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "250 [g] sugar", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "", "unit_kind": "", "ingredient_raw": "[g] sugar", "ingredient": "[g] sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "6 eggs", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 6.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "200 ml thickened cream", "section": null, "quantity": 200.0, "quantity_text": "200", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "thickened cream", "ingredient": "cream", "category": "dairy", "amount_metric": 200, "amount_metric_unit": "ml", "notes": "" }, { "raw": "jam, for topping", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "jam, for topping", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon juice, for topping", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon juice, for topping", "ingredient": "lemon juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0069", "slug": "florentines", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Florentines", "yield": "(not stated)", "ingredients": "250 gm corn flakes; 380 [g] condensed milk (1 tin); 2 tablespoons honey; 120 gm pecans [?]; 100 gm cranberries; 60 gm glace ginger; 100 gm glace cherries; ½ teaspoon nutmeg; ½ teaspoon cinnamon. To finish: melted chocolate.", "method": "Mix all ingredients. (Bake in moderate oven; spoon onto baking paper-lined trays.) When cooled, melt chocolate and ice the top.", "notes": "120 gm 'pec...' could be pecans or pepitas — most likely pecans given Florentine tradition. Method is brief: implied baking step typical of Florentine biscuits.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162454.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "250 gm corn flakes; 380 [g] condensed milk (1 tin); 2 tablespoons honey; 120 gm pecans [?]; 100 gm cranberries; 60 gm glace ginger; 100 gm glace cherries; ½ teaspoon nutmeg; ½ teaspoon cinnamon. To finish: melted chocolate.", "method_modern": "Mix all ingredients. (Bake in moderate (180°C / 350°F / Gas 4); spoon onto baking paper-lined trays.) When cooled, melt chocolate and ice the top.", "notes_modern": "120 gm 'pec...' could be pecans or pepitas — most likely pecans given Florentine tradition. Method is brief: implied baking step typical of Florentine biscuits.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "250 gm corn flakes", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "", "unit_kind": "", "ingredient_raw": "gm corn flakes", "ingredient": "gm corn flakes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "380 [g] condensed milk (1 tin)", "section": null, "quantity": 380.0, "quantity_text": "380", "unit": "", "unit_kind": "", "ingredient_raw": "[g] condensed milk", "ingredient": "[g] condensed milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "1 tin" }, { "raw": "2 tablespoons honey", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "120 gm pecans [?]", "section": null, "quantity": 120.0, "quantity_text": "120", "unit": "", "unit_kind": "", "ingredient_raw": "gm pecans [?]", "ingredient": "gm pecans [?]", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "100 gm cranberries", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm cranberries", "ingredient": "gm cranberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "60 gm glace ginger", "section": null, "quantity": 60.0, "quantity_text": "60", "unit": "", "unit_kind": "", "ingredient_raw": "gm glace ginger", "ingredient": "gm glace ginger", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "100 gm glace cherries", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm glace cherries", "ingredient": "gm glace cherries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon cinnamon", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To finish: melted chocolate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: melted chocolate", "ingredient": "to finish: melted chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0070", "slug": "blackberry-flan-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Blackberry Flan Cake", "yield": "(not stated)", "ingredients": "180 [g] butter; 4 vanilla beans [?]; 5 egg whites; 180 [g] sugar; 110 [g] plain flour. To assemble: 300 gm blackberries; almonds (for top).", "method": "Oven 160°C. Melt butter and vanilla beans. Beat egg whites with half the sugar, then add extra sugar. Then add plain flour. Place in tin, place blackberries on top, then almonds. Cook for about 40 minutes. Sprinkle with icing sugar.", "notes": "'4 vanilla beans' is unusual — could be ¼ vanilla bean or '4 [drops?] vanilla' — flagged.", "source": "Handwritten on yellowed lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162515.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "180 [g] butter; 4 vanilla beans [?]; 5 egg whites; 180 [g] sugar; 110 [g] plain flour. To assemble: 300 gm blackberries; almonds (for top).", "method_modern": "Oven 160°C. Melt butter and vanilla beans. Beat egg whites with half the sugar, then add extra sugar. Then add plain flour. Place in tin, place blackberries on top, then almonds. Cook for about 40 minutes. Sprinkle with icing sugar.", "notes_modern": "'4 vanilla beans' is unusual — could be ¼ vanilla bean or '4 [drops?] vanilla' — flagged.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "180 [g] butter", "section": null, "quantity": 180.0, "quantity_text": "180", "unit": "", "unit_kind": "", "ingredient_raw": "[g] butter", "ingredient": "[g] butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 vanilla beans [?]", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla beans [?]", "ingredient": "vanilla beans [?]", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "5 egg whites", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 5.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "180 [g] sugar", "section": null, "quantity": 180.0, "quantity_text": "180", "unit": "", "unit_kind": "", "ingredient_raw": "[g] sugar", "ingredient": "[g] sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "110 [g] plain flour. To assemble: 300 gm blackberries", "section": null, "quantity": 110.0, "quantity_text": "110", "unit": "", "unit_kind": "", "ingredient_raw": "[g] plain flour. To assemble: 300 gm blackberries", "ingredient": "[g] plain flour. to assemble: 300 gm blackberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "almonds (for top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for top" } ] }, { "id": "E0071", "slug": "cheese-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Cheese Biscuits", "yield": "(not stated)", "ingredients": "Biscuit dough (blend together): 180 [g] butter; 250 [g] plain flour; cayenne; salt; nutmeg. To roll: 100 gm grated cheese; 100 gm gruyère cheese. To finish: cayenne and pepper.", "method": "Blend together: butter, plain flour, cayenne, salt and nutmeg. Roll out, place cheese on top + pepper. Roll over in half then roll out. Cayenne + pepper - slice.", "notes": "Margin note (rotated): a separate pastry recipe — 450 g flour; 250 gm butter; salt; water.", "source": "Handwritten on plain paper. Bears '98' at bottom — possibly a cookbook page reference.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162524.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Biscuit dough (blend together): 180 [g] butter; 250 [g] plain flour; cayenne; salt; nutmeg. To roll: 100 gm grated cheese; 100 gm gruyère cheese. To finish: cayenne and pepper.", "method_modern": "Blend together: butter, plain flour, cayenne, salt and nutmeg. Roll out, place cheese on top + pepper. Roll over in half then roll out. Cayenne + pepper - slice.", "notes_modern": "Margin note (rotated): a separate pastry recipe — 450 g flour; 250 gm butter; salt; water.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Biscuit dough (blend together): 180 [g] butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Biscuit dough : 180 [g] butter", "ingredient": "biscuit dough : 180 [g] butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "blend together" }, { "raw": "250 [g] plain flour", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "", "unit_kind": "", "ingredient_raw": "[g] plain flour", "ingredient": "[g] plain flour", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cayenne", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cayenne", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "nutmeg. To roll: 100 gm grated cheese", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "nutmeg. To roll: 100 gm grated cheese", "ingredient": "nutmeg. to roll: 100 gm grated cheese", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "100 gm gruyère cheese", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm gruyère cheese", "ingredient": "gm gruyère cheese", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To finish: cayenne and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: cayenne and pepper", "ingredient": "to finish: cayenne and pepper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0072", "slug": "banana-bread", "kind": "recipe", "source_format": "handwritten", "category": "bread", "subcategory": "handwritten", "title": "Banana Bread (Margaret's)", "yield": "1 loaf", "ingredients": "1½ cups mashed bananas; 125 gm butter (cream with sugar); 100 gm sugar; 2 eggs; 2 cups flour; carb soda (bicarbonate); 1 cup sour cream.", "method": "Cream butter and sugar. Add bananas, eggs, flour, carb soda and sour cream.", "notes": "Personal contribution from 'Margaret' with her phone number [phone redacted] attached — preserved as on the original. Method on the original is sparse; assumed standard banana-bread procedure.", "source": "Handwritten note from 'Margaret' (with phone number [phone redacted] attached).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162533.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups mashed bananas; 125 gm butter (cream with sugar); 100 gm sugar; 2 eggs; 2 cups flour; carb soda (bicarbonate); 1 cup sour cream.", "method_modern": "Cream butter and sugar. Add bananas, eggs, flour, carb soda and sour cream.", "notes_modern": "Personal contribution from 'Margaret' with her phone number [phone redacted] attached — preserved as on the original. Method on the original is sparse; assumed standard banana-bread procedure.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1½ cups mashed bananas", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mashed bananas", "ingredient": "banana", "category": "produce", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "125 gm butter (cream with sugar)", "section": null, "quantity": 125.0, "quantity_text": "125", "unit": "", "unit_kind": "", "ingredient_raw": "gm butter", "ingredient": "gm butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "cream with sugar" }, { "raw": "100 gm sugar", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "", "unit_kind": "", "ingredient_raw": "gm sugar", "ingredient": "gm sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "carb soda (bicarbonate)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "bicarbonate" }, { "raw": "1 cup sour cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour cream", "ingredient": "sour cream", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0073", "slug": "shortbread", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Shortbread (marbled)", "yield": "(not stated)", "ingredients": "250 g butter; 70 g icing sugar; teaspoon vanilla; 1 egg; 330 gram plain flour. For marbling: chocolate or cocoa.", "method": "Cream butter with icing sugar and vanilla. Add egg, then flour. To make marble, add chocolate or cocoa to half the dough. Place some plain dough, then choc, then plain and choc again. Roll out into shapes. Place in fridge for 10 min, then cook.", "notes": "Cooking time and temperature not stated — assumed moderate oven (160-180°C) until pale golden.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162553.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "250 g butter; 70 g icing sugar; teaspoon vanilla; 1 egg; 330 gram plain flour. For marbling: chocolate or cocoa.", "method_modern": "Cream butter with icing sugar and vanilla. Add egg, then flour. To make marble, add chocolate or cocoa to half the dough. Place some plain dough, then choc, then plain and choc again. Roll out into shapes. Place in fridge for 10 min, then cook.", "notes_modern": "Cooking time and temperature not stated — assumed moderate oven (160-180°C) until pale golden.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "250 g butter", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "g", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "g", "notes": "" }, { "raw": "70 g icing sugar", "section": null, "quantity": 70.0, "quantity_text": "70", "unit": "g", "unit_kind": "weight", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 70, "amount_metric_unit": "g", "notes": "" }, { "raw": "teaspoon vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "330 gram plain flour", "section": null, "quantity": 330.0, "quantity_text": "330", "unit": "g", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 330, "amount_metric_unit": "g", "notes": "" }, { "raw": "For marbling: chocolate or cocoa", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "For marbling: chocolate or cocoa", "ingredient": "for marbling: chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0074", "slug": "chicken-corn-soup", "kind": "recipe", "source_format": "handwritten", "category": "savoury", "subcategory": "handwritten", "title": "Chicken Corn Soup (rough notes)", "yield": "(not stated)", "ingredients": "100 g [?] pasta spaghetti; 2 spring onions; 2 onions; pepper; 4 cobs corn (kernels); 4 garlic; chicken; 2½ litres water; 3 eggs, beaten.", "method": "Brown chicken in oven, then take from oven, then place in saucepan. Place these ingredients in saucepan. Use chicken and chicken stock. (Add pasta later.) Stir 3 beaten eggs through soup at the end.", "notes": "Fragmentary notes — some words hard to read. The method is reconstructed from sketchy directions.", "source": "Handwritten on lined paper, fragmented notes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "low", "image_files": [ "20240128_162553.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "100 g [?] pasta spaghetti; 2 spring onions; 2 onions; pepper; 4 cobs corn (kernels); 4 garlic; chicken; 2½ litres water; 3 eggs, beaten.", "method_modern": "Brown chicken in oven, then take from oven, then place in saucepan. Place these ingredients in saucepan. Use chicken and chicken stock. (Add pasta later.) Stir 3 beaten eggs through soup at the end.", "notes_modern": "Fragmentary notes — some words hard to read. The method is reconstructed from sketchy directions.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "100 g [?] pasta spaghetti", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "[?] pasta spaghetti", "ingredient": "[?] pasta spaghetti", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 spring onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "spring onions", "ingredient": "spring onion", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper", "ingredient": "pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 cobs corn (kernels)", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "cobs corn", "ingredient": "cobs corn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "kernels" }, { "raw": "4 garlic", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "garlic", "ingredient": "garlic", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "chicken", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chicken", "ingredient": "chicken", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2½ litres water", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "l", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 2500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 eggs, beaten", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", beaten", "ingredient": ", beaten", "category": "other", "amount_metric": 3.0, "amount_metric_unit": "egg", "notes": "" } ] }, { "id": "E0075", "slug": "raspberry-poached-pears", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Raspberry Poached Pears", "yield": "Serves 6", "ingredients": "6 small firm pears; sachets of Creative Gourmet Raspberry Sauce; a good splash of favourite liqueur or fruit juice; cream or ice-cream to serve.", "method": "Using a vegetable peeler, carefully remove the skin from six small firm pears. The Creative Gourmet Raspberry Sauce comes in convenient individual sachets. Place the contents from each sachet into a medium-size pan. Add a good splash of your favourite liqueur or fruit juice, stir to combine. Bring sauce slowly to boil and then reduce to a simmer. Carefully add the pears. Cook covered for 10 minutes. Remove lid and spoon sauce over the pears. Cook for a further 5-10 minutes, or until the pears are just tender. Serve warm or cold with the sauce poured over pears and lashings of cream or ice-cream.", "notes": "Branded recipe (uses Creative Gourmet sachets).", "source": "Better Homes and Gardens magazine clipping (page 98). 'Creative Gourmet Raspberry Sauce = Raspberry poached pears'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162606.jpg" ], "parent_id": null, "tags": [ "advertorial", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "6 small firm pears; sachets of Creative Gourmet Raspberry Sauce; a good splash of favourite liqueur or fruit juice; cream or ice-cream to serve.", "method_modern": "Using a vegetable peeler, carefully remove the skin from six small firm pears. The Creative Gourmet Raspberry Sauce comes in convenient individual sachets. Place the contents from each sachet into a medium-size pan. Add a good splash of your favourite liqueur or fruit juice, stir to combine. Bring sauce slowly to boil and then reduce to a simmer. Carefully add the pears. Cook covered for 10 minutes. Remove lid and spoon sauce over the pears. Cook for a further 5-10 minutes, or until the pears are just tender. Serve warm or cold with the sauce poured over pears and lashings of cream or ice-cream.", "notes_modern": "Branded recipe (uses Creative Gourmet sachets).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "6 small firm pears", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "small firm pears", "ingredient": "firm pears", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sachets of Creative Gourmet Raspberry Sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sachets of Creative Gourmet Raspberry Sauce", "ingredient": "sachets of creative gourmet raspberry sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a good splash of favourite liqueur or fruit juice", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "good splash of favourite liqueur or fruit juice", "ingredient": "splash of favourite liqueur", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cream or ice-cream to serve", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cream or ice-cream to serve", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0076", "slug": "refrigerator-chocolate-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Refrigerator Chocolate Cake", "yield": "(not stated)", "ingredients": "400 g packet dark chocolate; 125 g butter; handful of chopped walnuts; raisins; 1 packet Arnott's Scotch Finger Chocolate Biscuits; a splash of favourite liqueur. To dust: cocoa.", "method": "Place a 400 g packet of dark chocolate into a medium-sized pan. Add 125 g butter and stir over a low heat until the chocolate is melted and the mixture is smooth. Pour the mixture into a bowl, add a handful of chopped walnuts and raisins. Roughly chop or break the packet of Scotch Finger chocolate biscuits into small pieces. Add to the chocolate mixture with a splash of your favourite liqueur. Spoon the mixture into a lined springform tin. Cover with plastic wrap and place in the fridge for 30 minutes or until set. Dust the cake with cocoa and serve it in wedges with ice-cream, or simply enjoy it on its own.", "notes": "Branded recipe (uses Arnott's biscuits).", "source": "Better Homes and Gardens magazine clipping (page 98). 'Arnott's Scotch Finger Chocolate Biscuits = Refrigerator chocolate cake'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162606.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "400 g packet dark chocolate; 125 g butter; handful of chopped walnuts; raisins; 1 packet Arnott's Scotch Finger Chocolate Biscuits; a splash of favourite liqueur. To dust: cocoa.", "method_modern": "Place a 400 g packet of dark chocolate into a medium-sized pan. Add 125 g butter and stir over a low heat until the chocolate is melted and the mixture is smooth. Pour the mixture into a bowl, add a handful of chopped walnuts and raisins. Roughly chop or break the packet of Scotch Finger chocolate biscuits into small pieces. Add to the chocolate mixture with a splash of your favourite liqueur. Spoon the mixture into a lined springform tin. Cover with plastic wrap and place in the fridge for 30 minutes or until set. Dust the cake with cocoa and serve it in wedges with ice-cream, or simply enjoy it on its own.", "notes_modern": "Branded recipe (uses Arnott's biscuits).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "400 g packet dark chocolate", "section": null, "quantity": 400.0, "quantity_text": "400", "unit": "g", "unit_kind": "weight", "ingredient_raw": "packet dark chocolate", "ingredient": "packet dark chocolate", "category": "other", "amount_metric": 400, "amount_metric_unit": "g", "notes": "" }, { "raw": "125 g butter", "section": null, "quantity": 125.0, "quantity_text": "125", "unit": "g", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "g", "notes": "" }, { "raw": "handful of chopped walnuts", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "handful of chopped walnuts", "ingredient": "handful of chopped walnuts", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "raisins", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 packet Arnott's Scotch Finger Chocolate Biscuits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "Arnott's Scotch Finger Chocolate Biscuits", "ingredient": "arnott's scotch finger chocolate biscuits", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "a splash of favourite liqueur", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "splash of favourite liqueur", "ingredient": "splash of favourite liqueur", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To dust: cocoa", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To dust: cocoa", "ingredient": "to dust: cocoa", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0077", "slug": "pumpkin-broccoli-and-cashew-pasta", "kind": "recipe", "source_format": "advertisement", "category": "salad-veg", "subcategory": "advertisement", "title": "Pumpkin, Broccoli and Cashew Pasta", "yield": "Serves 4", "ingredients": "350 g large spiral pasta; 2 cups thinly sliced pumpkin wedges; 1 tbsp oil; 1 onion, chopped; 2 cloves garlic, crushed; 375 mL can Carnation Light & Creamy Evaporated Milk; 1 tbsp cornflour; 2 cups broccoli florets; ½ cup grated tasty cheese; ½ cup roasted cashews.", "method": "Cook pasta according to directions on packet, drain, keep warm. Place pumpkin in boiling water, simmer 1 minute, drain. Heat oil in pan, add onion, garlic and pumpkin, cook stirring 2 minutes. Add combined Carnation Light & Creamy Evaporated Milk and cornflour, with broccoli, bring to boil stirring, simmer 1 minute. Remove from heat, stir in cheese. Pour sauce over pasta, toss through, sprinkle cashews on top.", "notes": "Advertisement copy notes Carnation Light & Creamy is 98.5% fat-free — only 4% of the fat content of regular cream.", "source": "Carnation Light & Creamy Evaporated Milk magazine advertisement ('98.5% guilt free').", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162618.jpg" ], "parent_id": null, "tags": [ "advertorial", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "350 g large spiral pasta; 2 cups thinly sliced pumpkin wedges; 1 tbsp oil; 1 onion, chopped; 2 cloves garlic, crushed; 375 mL can Carnation Light & Creamy Evaporated Milk; 1 tbsp cornflour; 2 cups broccoli florets; ½ cup grated tasty cheese; ½ cup roasted cashews.", "method_modern": "Cook pasta according to directions on packet, drain, keep warm. Place pumpkin in boiling water, simmer 1 minute, drain. Heat oil in pan, add onion, garlic and pumpkin, cook stirring 2 minutes. Add combined Carnation Light & Creamy Evaporated Milk and cornflour, with broccoli, bring to boil stirring, simmer 1 minute. Remove from heat, stir in cheese. Pour sauce over pasta, toss through, sprinkle cashews on top.", "notes_modern": "Advertisement copy notes Carnation Light & Creamy is 98.5% fat-free — only 4% of the fat content of regular cream.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "350 g large spiral pasta", "section": null, "quantity": 350.0, "quantity_text": "350", "unit": "g", "unit_kind": "weight", "ingredient_raw": "large spiral pasta", "ingredient": "spiral pasta", "category": "other", "amount_metric": 350, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 cups thinly sliced pumpkin wedges", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "thinly sliced pumpkin wedges", "ingredient": "thinly sliced pumpkin wedges", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tbsp oil", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "oil", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 onion, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "onion, chopped", "ingredient": "onion", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cloves garlic, crushed", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic, crushed", "ingredient": "garlic", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "375 mL can Carnation Light & Creamy Evaporated Milk", "section": null, "quantity": 375.0, "quantity_text": "375", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "can Carnation Light & Creamy Evaporated Milk", "ingredient": "can carnation light & creamy evaporated milk", "category": "other", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tbsp cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups broccoli florets", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "broccoli florets", "ingredient": "broccoli florets", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup grated tasty cheese", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grated tasty cheese", "ingredient": "cheddar cheese", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup roasted cashews", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "roasted cashews", "ingredient": "cashews", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0078", "slug": "roasted-harissa-carrots-with-bbq-lamb-almond-cream", "kind": "recipe", "source_format": "printed", "category": "savoury", "subcategory": "printed", "title": "Roasted Harissa Carrots with BBQ Lamb & Almond Cream", "yield": "Serves 10", "ingredients": "Harissa: 130 g red finger chillies; ¼ cup mint leaves; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 tsp ground caraway seeds; ¼ tsp black pepper; 2 tsp dried oregano; ½ tsp salt; 1 tsp sugar; 4 cloves of garlic, peeled; 1 tsp champagne vinegar or lemon juice; 80 ml olive oil. Roasted Carrots & Parsnip: 1 parsnip, peeled & cut into 4-6 pieces lengthwise; 3 purple carrots, peeled & cut into 6 pieces lengthwise; 3 orange carrots, peeled & cut into 6 pieces lengthwise; olive oil for drizzling. Lamb: 4 lamb fillets. Almond Cream: 100 g almond meal; 150 ml water; 200 ml olive oil; 1 egg yolk; 1½ tsp flaky salt; 1½ tsp sherry vinegar. Garnish: ¼ cup almond slivers; 1 Tbsp butter; ¼ cup parsley leaves.", "method": "Harissa: Split chillies lengthways and remove the seeds. Toss in a dash of vegetable oil and place on a hot pre-heated BBQ. Cook until they begin to char. Remove from the heat and remove the majority of the charred skin and then add to the food processor. Blanch the garlic in a small pot of boiling water for 2 minutes (this will remove some of the harshness of raw garlic). Add to the food processor. Add remaining ingredients except olive oil and puree until smooth. Add olive oil once it is smooth and blend further to form a paste. Set aside. Roasted Carrots & Parsnip: Toss roots with olive oil, season with flaky salt and spread out on a baking paper-lined baking tray. Roast in a 200°C-210°C oven for about 20-30 minutes or until soft but golden with slightly crispy ends. Remove from the oven and toss with 2-3 tablespoons of harissa paste and let cool slightly before serving. Lamb: Toss the lamb with a little olive oil, salt and pepper. Barbecue lamb on a high heat BBQ for about 4-5 minutes. Let rest then cut into 2-3 cm pieces. Almond Cream: Place almond meal, water and 75 ml of olive oil into a medium saucepan. Warm over medium heat. Transfer to a blender and add egg yolk and salt. Blend until smooth. With the blender still running, gradually add the remaining amount of olive oil through the lid in a slow and steady stream. Stir in the sherry vinegar and pour the almond cream into the centre of a large, warmed platter. Garnish: Melt butter in a small frypan. Add almonds and gently cook until golden brown. To Serve: Pile the carrots and parsnip on top of the almond cream. Scatter the lamb on top and garnish with the buttered, toasted almonds and parsley leaves.", "notes": "Spans two physical pages: 20240128_162631.jpg (page 1) and 20240128_162639.jpg (page 2 - Almond Cream + Garnish + To Serve).", "source": "Printed recipe sheet, urbangraze.com.au (two-page recipe).", "contributor_name": null, "contributor_location": null, "source_publication": "Urbangraze", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162631.jpg", "20240128_162639.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Harissa: 130 g red finger chillies; ¼ cup mint leaves; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 tsp ground caraway seeds; ¼ tsp black pepper; 2 tsp dried oregano; ½ tsp salt; 1 tsp sugar; 4 cloves of garlic, peeled; 1 tsp champagne vinegar or lemon juice; 80 ml olive oil. Roasted Carrots & Parsnip: 1 parsnip, peeled & cut into 4-6 pieces lengthwise; 3 purple carrots, peeled & cut into 6 pieces lengthwise; 3 orange carrots, peeled & cut into 6 pieces lengthwise; olive oil for drizzling. Lamb: 4 lamb fillets. Almond Cream: 100 g almond meal; 150 ml water; 200 ml olive oil; 1 egg yolk; 1½ tsp flaky salt; 1½ tsp sherry vinegar. Garnish: ¼ cup almond slivers; 1 Tbsp butter; ¼ cup parsley leaves.", "method_modern": "Harissa: Split chillies lengthways and remove the seeds. Toss in a dash of vegetable oil and place on a hot pre-heated BBQ. Cook until they begin to char. Remove from the heat and remove the majority of the charred skin and then add to the food processor. Blanch the garlic in a small pot of boiling water for 2 minutes (this will remove some of the harshness of raw garlic). Add to the food processor. Add remaining ingredients except olive oil and puree until smooth. Add olive oil once it is smooth and blend further to form a paste. Set aside. Roasted Carrots & Parsnip: Toss roots with olive oil, season with flaky salt and spread out on a baking paper-lined baking tray. Roast in a 200°C-210°C oven for about 20-30 minutes or until soft but golden with slightly crispy ends. Remove from the oven and toss with 2-3 tablespoons of harissa paste and let cool slightly before serving. Lamb: Toss the lamb with a little olive oil, salt and pepper. Barbecue lamb on a high heat BBQ for about 4-5 minutes. Let rest then cut into 2-3 cm pieces. Almond Cream: Place almond meal, water and 75 ml of olive oil into a medium saucepan. Warm over medium heat. Transfer to a blender and add egg yolk and salt. Blend until smooth. With the blender still running, gradually add the remaining amount of olive oil through the lid in a slow and steady stream. Stir in the sherry vinegar and pour the almond cream into the centre of a large, warmed platter. Garnish: Melt butter in a small frypan. Add almonds and gently cook until golden brown. To Serve: Pile the carrots and parsnip on top of the almond cream. Scatter the lamb on top and garnish with the buttered, toasted almonds and parsley leaves.", "notes_modern": "Spans two physical pages: 20240128_162631.jpg (page 1) and 20240128_162639.jpg (page 2 - Almond Cream + Garnish + To Serve).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "130 g red finger chillies", "section": "Harissa", "quantity": 130.0, "quantity_text": "130", "unit": "g", "unit_kind": "weight", "ingredient_raw": "red finger chillies", "ingredient": "red finger chillies", "category": "other", "amount_metric": 130, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup mint leaves", "section": "Harissa", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mint leaves", "ingredient": "mint", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp ground coriander", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "ground coriander", "ingredient": "coriander", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp ground cumin", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "ground cumin", "ingredient": "cumin", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp ground caraway seeds", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground caraway seeds", "ingredient": "caraway seeds", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ tsp black pepper", "section": "Harissa", "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "black pepper", "ingredient": "pepper", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tsp dried oregano", "section": "Harissa", "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dried oregano", "ingredient": "oregano", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ tsp salt", "section": "Harissa", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp sugar", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 cloves of garlic, peeled", "section": "Harissa", "quantity": 4.0, "quantity_text": "4", "unit": "clove", "unit_kind": "count", "ingredient_raw": "of garlic, peeled", "ingredient": "garlic", "category": "produce", "amount_metric": 4.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "1 tsp champagne vinegar or lemon juice", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "champagne vinegar or lemon juice", "ingredient": "champagne vinegar", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "80 ml olive oil. Roasted Carrots & Parsnip: 1 parsnip, peeled & cut into 4-6 pieces lengthwise", "section": "Harissa", "quantity": 80.0, "quantity_text": "80", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "olive oil. Roasted Carrots & Parsnip: 1 parsnip, peeled & cut into 4-6 pieces lengthwise", "ingredient": "olive oil. roasted carrots & parsnip: 1 parsnip", "category": "other", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 purple carrots, peeled & cut into 6 pieces lengthwise", "section": "Harissa", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "purple carrots, peeled & cut into 6 pieces lengthwise", "ingredient": "purple carrots", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 orange carrots, peeled & cut into 6 pieces lengthwise", "section": "Harissa", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "orange carrots, peeled & cut into 6 pieces lengthwise", "ingredient": "orange carrots", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "olive oil for drizzling", "section": "Harissa", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "olive oil for drizzling", "ingredient": "olive oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Lamb: 4 lamb fillets", "section": "Harissa", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lamb: 4 lamb fillets", "ingredient": "lamb: 4 lamb fillets", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Almond Cream: 100 g almond meal", "section": "Harissa", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Almond Cream: 100 g almond meal", "ingredient": "almond cream: 100 g almond meal", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "150 ml water", "section": "Harissa", "quantity": 150.0, "quantity_text": "150", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 150, "amount_metric_unit": "ml", "notes": "" }, { "raw": "200 ml olive oil", "section": "Harissa", "quantity": 200.0, "quantity_text": "200", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "olive oil", "ingredient": "olive oil", "category": "pantry", "amount_metric": 200, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg yolks", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1½ tsp flaky salt", "section": "Harissa", "quantity": 1.5, "quantity_text": "1½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "flaky salt", "ingredient": "flaky salt", "category": "other", "amount_metric": 8, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ tsp sherry vinegar. Garnish: ¼ cup almond slivers", "section": "Harissa", "quantity": 1.5, "quantity_text": "1½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sherry vinegar. Garnish: ¼ cup almond slivers", "ingredient": "sherry vinegar. garnish: ¼ cup almond slivers", "category": "other", "amount_metric": 8, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp butter", "section": "Harissa", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup parsley leaves", "section": "Harissa", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "parsley leaves", "ingredient": "parsley leaves", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0079", "slug": "barbequed-squid-salad-with-green-nahm-jim", "kind": "recipe", "source_format": "printed", "category": "salad-veg", "subcategory": "printed", "title": "Barbequed Squid Salad with Green Nahm Jim", "yield": "Serves 10", "ingredients": "Squid: 3 large cleaned whole squid. Salad Greens: 100 g snow peas, julienned; 1 yam bean (jicama) or green mango, julienned; ½ cucumber, cut in quarters lengthways, seeds removed then cross cut into fine slivers; 3 green onions, finely sliced on the bias; 1 cup bean shoots, tails removed; ½ cup mint leaves; ½ cup coriander leaves. Green Nahm Jim: 5 g galangal, peeled and finely chopped; 6 coriander stems, roughly chopped; ½ garlic clove, peeled and roughly chopped; 1 green chilli, seeds removed and finely chopped; 1½ Tbsp palm sugar; 1 Tbsp fish sauce; 45 ml lime juice (about 1 lime).", "method": "To Cook Squid: Cut squid in half lengthwise and remove the thin membrane on the inside. Lightly score the inside of the squid with a sharp knife and season well with salt and pepper. Cut into medium sized triangles. Lightly toss the squid with vegetable oil and season with salt. Preheat barbeque to high heat. Place squid on the grill scored side down and cook for 2 minutes each side. Let cool slightly while assembling salad. Salad Greens: Combine all ingredients into a large bowl then refrigerate until ready. Green Nahm Jim: In a mortar and pestle, pound the galangal, coriander stems, garlic, green chilli and palm sugar to form a paste. Add remaining ingredients and stir through. To Assemble: Toss all ingredients together with three quarters of the dressing. Taste and add more dressing if required. Pile onto a platter and serve.", "notes": "", "source": "Printed recipe sheet, urbangraze.com.au.", "contributor_name": null, "contributor_location": null, "source_publication": "Urbangraze", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162645.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Squid: 3 large cleaned whole squid. Salad Greens: 100 g snow peas, julienned; 1 yam bean (jicama) or green mango, julienned; ½ cucumber, cut in quarters lengthways, seeds removed then cross cut into fine slivers; 3 green onions, finely sliced on the bias; 1 cup bean shoots, tails removed; ½ cup mint leaves; ½ cup coriander leaves. Green Nahm Jim: 5 g galangal, peeled and finely chopped; 6 coriander stems, roughly chopped; ½ garlic clove, peeled and roughly chopped; 1 green chilli, seeds removed and finely chopped; 1½ Tbsp palm sugar; 1 Tbsp fish sauce; 45 ml lime juice (about 1 lime).", "method_modern": "To Cook Squid: Cut squid in half lengthwise and remove the thin membrane on the inside. Lightly score the inside of the squid with a sharp knife and season well with salt and pepper. Cut into medium sized triangles. Lightly toss the squid with vegetable oil and season with salt. Preheat barbeque to high heat. Place squid on the grill scored side down and cook for 2 minutes each side. Let cool slightly while assembling salad. Salad Greens: Combine all ingredients into a large bowl then refrigerate until ready. Green Nahm Jim: In a mortar and pestle, pound the galangal, coriander stems, garlic, green chilli and palm sugar to form a paste. Add remaining ingredients and stir through. To Assemble: Toss all ingredients together with three quarters of the dressing. Taste and add more dressing if required. Pile onto a platter and serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "3 large cleaned whole squid. Salad Greens: 100 g snow peas, julienned", "section": "Squid", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large cleaned whole squid. Salad Greens: 100 g snow peas, julienned", "ingredient": "cleaned whole squid. salad greens: 100 g snow peas, julienned", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 yam bean (jicama) or green mango, julienned", "section": "Squid", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "yam bean or green mango, julienned", "ingredient": "yam bean", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "jicama" }, { "raw": "½ cucumber, cut in quarters lengthways, seeds removed then cross cut into fine slivers", "section": "Squid", "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "cucumber, cut in quarters lengthways, seeds removed then cross cut into fine slivers", "ingredient": "cucumber, cut in quarters lengthways, seeds removed then cross cut into fine slivers", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 green onions, finely sliced on the bias", "section": "Squid", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "green onions, finely sliced on the bias", "ingredient": "green onions, finely sliced on the bias", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup bean shoots, tails removed", "section": "Squid", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "bean shoots, tails removed", "ingredient": "bean shoots, tails removed", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup mint leaves", "section": "Squid", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mint leaves", "ingredient": "mint", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coriander leaves. Green Nahm Jim: 5 g galangal, peeled and finely chopped", "section": "Squid", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coriander leaves. Green Nahm Jim: 5 g galangal, peeled and finely chopped", "ingredient": "coriander leaves. green nahm jim: 5 g galangal", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 coriander stems, roughly chopped", "section": "Squid", "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "coriander stems, roughly chopped", "ingredient": "coriander stems", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ garlic clove, peeled and roughly chopped", "section": "Squid", "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "garlic clove, peeled and roughly chopped", "ingredient": "garlic", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 green chilli, seeds removed and finely chopped", "section": "Squid", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "green chilli, seeds removed and finely chopped", "ingredient": "green chilli, seeds removed and finely chopped", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ Tbsp palm sugar", "section": "Squid", "quantity": 1.5, "quantity_text": "1½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "palm sugar", "ingredient": "palm sugar", "category": "other", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 Tbsp fish sauce", "section": "Squid", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "fish sauce", "ingredient": "fish sauce", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "45 ml lime juice (about 1 lime)", "section": "Squid", "quantity": 45.0, "quantity_text": "45", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "lime juice", "ingredient": "lime juice", "category": "produce", "amount_metric": 45, "amount_metric_unit": "ml", "notes": "about 1 lime" } ] }, { "id": "E0080", "slug": "roast-beetroot-ocean-trout-quinoa-salad", "kind": "recipe", "source_format": "printed", "category": "salad-veg", "subcategory": "printed", "title": "Roast Beetroot, Ocean Trout & Quinoa Salad", "yield": "Serves 10", "ingredients": "Beetroots: 1 bunch of beetroots (3-4), tops removed and halved or quartered if large; vegetable oil; water. Quinoa: ½ cup raw quinoa. Ocean Trout: 1 fillet of ocean trout, pin boned. Walnut Yoghurt Dressing: ½ garlic clove, peeled and grated on a microplane; ½ tsp fine sea salt; 150 g plain yoghurt; 2 tsp lemon juice; 20 ml olive oil. 50 g toasted walnuts, roughly chopped. Assembling: 3 Tbsp mint leaves, chiffonnade; 2 Tbsp parsley leaves, roughly chopped; 1 pinch of chilli flakes; flaky salt; olive oil.", "method": "Beetroots: Preheat oven to 200°C. Place washed beetroots on a large piece of baking paper laying over a large piece of foil and drizzle with vegetable oil plus 3 tablespoons of water. Carefully close the package. Bake for about 45 minutes to an hour or until beetroots are tender. Peel by using two paper towels to rub away the skins. Cut each beetroot into small wedges. Quinoa: Bring a small pot of water to the boil and salt. Add quinoa and simmer for about 10-15 minutes. Drain and refresh under cold water. Allow to drain well and then place in a small bowl lined with paper towel into the fridge. Ocean Trout: Salt the trout and steam for about 10-12 minutes in a bamboo steamer. Let cool then gently flake the fish into small pieces. Walnut Yoghurt Dressing: Combine all ingredients in a small mixing bowl and set aside until needed. Assembling the Salad: Add ¾ of the walnuts to the dressing. Spread dressing on the bottom of a large platter. Toss beetroots with a drizzle of olive oil, salt, chilli and herbs. Place over the top of the yoghurt dressing. Sprinkle the quinoa over top of the beetroots, then the trout over the quinoa. Sprinkle with remaining walnuts. Drizzle lightly with olive oil.", "notes": "", "source": "Printed recipe sheet, urbangraze.com.au.", "contributor_name": null, "contributor_location": null, "source_publication": "Urbangraze", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162657.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Beetroots: 1 bunch of beetroots (3-4), tops removed and halved or quartered if large; vegetable oil; water. Quinoa: ½ cup raw quinoa. Ocean Trout: 1 fillet of ocean trout, pin boned. Walnut Yoghurt Dressing: ½ garlic clove, peeled and grated on a microplane; ½ tsp fine sea salt; 150 g plain yoghurt; 2 tsp lemon juice; 20 ml olive oil. 50 g toasted walnuts, roughly chopped. Assembling: 3 Tbsp mint leaves, chiffonnade; 2 Tbsp parsley leaves, roughly chopped; 1 pinch of chilli flakes; flaky salt; olive oil.", "method_modern": "Beetroots: Preheat oven to 200°C. Place washed beetroots on a large piece of baking paper laying over a large piece of foil and drizzle with vegetable oil plus 3 tablespoons of water. Carefully close the package. Bake for about 45 minutes to an hour or until beetroots are tender. Peel by using two paper towels to rub away the skins. Cut each beetroot into small wedges. Quinoa: Bring a small pot of water to the boil and salt. Add quinoa and simmer for about 10-15 minutes. Drain and refresh under cold water. Allow to drain well and then place in a small bowl lined with paper towel into the fridge. Ocean Trout: Salt the trout and steam for about 10-12 minutes in a bamboo steamer. Let cool then gently flake the fish into small pieces. Walnut Yoghurt Dressing: Combine all ingredients in a small mixing bowl and set aside until needed. Assembling the Salad: Add ¾ of the walnuts to the dressing. Spread dressing on the bottom of a large platter. Toss beetroots with a drizzle of olive oil, salt, chilli and herbs. Place over the top of the yoghurt dressing. Sprinkle the quinoa over top of the beetroots, then the trout over the quinoa. Sprinkle with remaining walnuts. Drizzle lightly with olive oil.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 bunch of beetroots (3-4), tops removed and halved or quartered if large", "section": "Beetroots", "quantity": 1.0, "quantity_text": "1", "unit": "bunch", "unit_kind": "count", "ingredient_raw": "of beetroots , tops removed and halved or quartered if large", "ingredient": "beetroots , tops removed and halved", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "bunch", "notes": "3-4" }, { "raw": "vegetable oil", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vegetable oil", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "water", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Quinoa: ½ cup raw quinoa", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Quinoa: ½ cup raw quinoa", "ingredient": "quinoa: ½ cup raw quinoa", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Ocean Trout: 1 fillet of ocean trout, pin boned", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Ocean Trout: 1 fillet of ocean trout, pin boned", "ingredient": "ocean trout: 1 fillet of ocean trout, pin boned", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Walnut Yoghurt Dressing: ½ garlic clove, peeled and grated on a microplane", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Walnut Yoghurt Dressing: ½ garlic clove, peeled and grated on a microplane", "ingredient": "walnut yoghurt dressing: ½ garlic clove", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ tsp fine sea salt", "section": "Beetroots", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "fine sea salt", "ingredient": "fine sea salt", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "150 g plain yoghurt", "section": "Beetroots", "quantity": 150.0, "quantity_text": "150", "unit": "g", "unit_kind": "weight", "ingredient_raw": "plain yoghurt", "ingredient": "plain yoghurt", "category": "other", "amount_metric": 150, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tsp lemon juice", "section": "Beetroots", "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "20 ml olive oil", "section": "Beetroots", "quantity": 20.0, "quantity_text": "20", "unit": "ml", "unit_kind": "volume", "ingredient_raw": "olive oil", "ingredient": "olive oil", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "50 g toasted walnuts, roughly chopped", "section": "Beetroots", "quantity": 50.0, "quantity_text": "50", "unit": "g", "unit_kind": "weight", "ingredient_raw": "toasted walnuts, roughly chopped", "ingredient": "walnuts", "category": "pantry", "amount_metric": 50, "amount_metric_unit": "g", "notes": "" }, { "raw": "Assembling: 3 Tbsp mint leaves, chiffonnade", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Assembling: 3 Tbsp mint leaves, chiffonnade", "ingredient": "assembling: 3 tbsp mint leaves, chiffonnade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 Tbsp parsley leaves, roughly chopped", "section": "Beetroots", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "parsley leaves, roughly chopped", "ingredient": "parsley leaves", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 pinch of chilli flakes", "section": "Beetroots", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of chilli flakes", "ingredient": "chilli flakes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "flaky salt", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "flaky salt", "ingredient": "flaky salt", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "olive oil", "section": "Beetroots", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "olive oil", "ingredient": "olive oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0081", "slug": "eggnog-br-l-e-shooters", "kind": "recipe", "source_format": "printed", "category": "cocktail", "subcategory": "printed", "title": "Eggnog Brûlée Shooters", "yield": "Makes 24", "ingredients": "1 L pure cream; 1 vanilla pod; 1 tsp nutmeg, grated; 2 cinnamon sticks; 2 tsp brandy; 8 egg yolks; 2 whole eggs; 170 g castor sugar; ¼ cup sugar (use to brûlée the top).", "method": "Split vanilla beans in half and scrape beans into a medium saucepot. Add pod to the cream along with nutmeg and cinnamon stick. Bring to a scald and let sit for 10 minutes with the lid on to infuse the flavours. In a medium bowl whisk brandy, egg yolks, egg and sugar until combined. Slowly whisk in warm cream to temper the eggs (this means to heat the egg gradually without cooking the egg). Preheat the oven to 160°C. Line a roast pan with paper towel. Place 24 shot glasses in the pan. Strain the custard mix through a sieve to catch the vanilla pod as you transfer it to a pouring jug. Fill each shot glass carefully with custard mix almost to the top. Fill the pan with hot water halfway up the sides of the brûlée dishes. This is easier when the pan is on the oven rack. Cover with a baking pan or lid. Bake for approximately 20 minutes (this could take longer for larger ramekins). The custards will still be a bit wobbly when done but not runny. Remove from the water bath and place in the refrigerator to cool. This should take about 1-2 hours. To brûlée the custard, sprinkle with a teaspoon of sugar and lightly burn with a kitchen blow torch.", "notes": "", "source": "Printed recipe sheet, urbangraze.com.au.", "contributor_name": null, "contributor_location": null, "source_publication": "Urbangraze", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162703.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 L pure cream; 1 vanilla pod; 1 tsp nutmeg, grated; 2 cinnamon sticks; 2 tsp brandy; 8 egg yolks; 2 whole eggs; 170 g caster sugar; ¼ cup sugar (use to brûlée the top).", "method_modern": "Split vanilla beans in half and scrape beans into a medium saucepot. Add pod to the cream along with nutmeg and cinnamon stick. Bring to a scald and let sit for 10 minutes with the lid on to infuse the flavours. In a medium bowl whisk brandy, egg yolks, egg and sugar until combined. Slowly whisk in warm cream to temper the eggs (this means to heat the egg gradually without cooking the egg). Preheat the oven to 160°C. Line a roast pan with paper towel. Place 24 shot glasses in the pan. Strain the custard mix through a sieve to catch the vanilla pod as you transfer it to a pouring jug. Fill each shot glass carefully with custard mix almost to the top. Fill the pan with hot water halfway up the sides of the brûlée dishes. This is easier when the pan is on the oven rack. Cover with a baking pan or lid. Bake for approximately 20 minutes (this could take longer for larger ramekins). The custards will still be a bit wobbly when done but not runny. Remove from the water bath and place in the refrigerator to cool. This should take about 1-2 hours. To brûlée the custard, sprinkle with a teaspoon of sugar and lightly burn with a kitchen blow torch.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 L pure cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "l", "unit_kind": "volume", "ingredient_raw": "pure cream", "ingredient": "pure cream", "category": "other", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 vanilla pod", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla pod", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tsp nutmeg, grated", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "nutmeg, grated", "ingredient": "nutmeg", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cinnamon sticks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "cinnamon sticks", "ingredient": "cinnamon sticks", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tsp brandy", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "8 egg yolks", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 8.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 whole eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "whole eggs", "ingredient": "whole eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "170 g castor sugar", "section": null, "quantity": 170.0, "quantity_text": "170", "unit": "g", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup sugar (use to brûlée the top)", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "use to brûlée the top" } ] }, { "id": "E0082", "slug": "chocolate-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Chocolate Cake (one egg)", "yield": "(not stated)", "ingredients": "1 cup S.R. flour; ¾ cup sugar; 2 dessertspoons cocoa; 1 tablespoon melted butter; ¾ cup milk; 1 egg; vanilla.", "method": "Mix all together for 2 minutes. Bake ½ hour moderate oven.", "notes": "Quick one-egg cake; very simple proportions.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162731.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ¾ cup sugar; 2 dessertspoons cocoa; 1 tablespoon melted butter; ¾ cup milk; 1 egg; vanilla.", "method_modern": "Mix all together for 2 minutes. Bake ½ hour moderate (180°C / 350°F / Gas 4).", "notes_modern": "Quick one-egg cake; very simple proportions.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 dessertspoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon melted butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0083", "slug": "chocolate-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Chocolate Cake (Copha)", "yield": "(not stated)", "ingredients": "5 oz (1¼ cups) self-raising flour; ½ level teaspoon salt; 2 level tablespoons cocoa; 5 oz (1 cup lightly filled) brown sugar; 1 egg; 2 oz Copha; 5 tablespoons milk.", "method": "Sift flour, salt and cocoa, place in basin half sifted flour, sugar, egg. Melt copha over gentle heat — it should be warm, not hot (test with fingertip). Add milk to copha. Pour liquids onto ingredients. (Mix and bake — final method partly cut off in source.)", "notes": "Bottom of method continues off-page on the original. Copha is hydrogenated coconut oil.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162731.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "5 oz (150g) (1¼ cups) self-raising flour; ½ level teaspoon salt; 2 level tablespoons cocoa; 5 oz (150g) (1 cup lightly filled) brown sugar; 1 egg; 2 oz (60g) Copha; 5 tablespoons milk.", "method_modern": "Sift flour, salt and cocoa, place in basin half sifted flour, sugar, egg. Melt copha over gentle heat — it should be warm, not hot (test with fingertip). Add milk to copha. Pour liquids onto ingredients. (Mix and bake — final method partly cut off in source.)", "notes_modern": "Bottom of method continues off-page on the original. Copha is hydrogenated coconut oil.", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: metric measurements added, 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "5 oz (1¼ cups) self-raising flour", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 142, "amount_metric_unit": "g", "notes": "1¼ cups" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "5 oz (1 cup lightly filled) brown sugar", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 142, "amount_metric_unit": "g", "notes": "1 cup lightly filled" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 oz Copha", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Copha", "ingredient": "Copha", "category": "pantry", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "5 tablespoons milk", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 100, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0084", "slug": "boiled-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Boiled Fruit Cake (5oz shortening)", "yield": "1 × 8\" round cake (1¼-1½ hours)", "ingredients": "Put in large saucepan: 5 oz shortening; 1 cup water; 1 lb sultanas; ½ cup chopped peel; 1 cup brown sugar; ¼ teaspoon each spice (cinnamon, nutmeg); pinch salt; 1 teaspoon cocoa. Then add: 1 tablespoon coffee essence; 2 beaten eggs; 1¼ cups plain flour; 1 cup S.R. flour; 1 flat teaspoon carb soda; 2 tablespoons sherry, brandy or rum.", "method": "Heat slowly in saucepan and let boil gently for three minutes. Stir occasionally and let cool off. Add coffee essence, eggs, flours, carb soda and sherry/brandy/rum. Mix well. Bake in greased 8\" round cake pan moderate oven for about 1¼ to 1½ hours.", "notes": "'Rum' was crossed out as one of the spirit options.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162731.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking", "boiled-method", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Put in large saucepan: 5 oz (150g) shortening; 1 cup water; 1 lb (450g) sultanas; ½ cup chopped peel; 1 cup brown sugar; ¼ teaspoon each spice (cinnamon, nutmeg); pinch salt; 1 teaspoon cocoa. Then add: 1 tablespoon coffee essence; 2 beaten eggs; 1¼ cups plain flour; 1 cup self-raising flour; 1 flat teaspoon carb soda; 2 tablespoons sherry, brandy or rum.", "method_modern": "Heat slowly in saucepan and let boil gently for three minutes. Stir occasionally and let cool off. Add coffee essence, eggs, flours, carb soda and sherry/brandy/rum. Mix well. Bake in greased 8\" (20cm) round cake pan moderate (180°C / 350°F / Gas 4) for about 1¼ to 1½ hours.", "notes_modern": "'Rum' was crossed out as one of the spirit options.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "5 oz shortening", "section": "Put in large saucepan", "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "shortening", "ingredient": "vegetable shortening", "category": "pantry", "amount_metric": 142, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup water", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb sultanas", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup chopped peel", "section": "Put in large saucepan", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup brown sugar", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon each spice (cinnamon, nutmeg)", "section": "Put in large saucepan", "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "each spice", "ingredient": "each spice", "category": "other", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "cinnamon, nutmeg" }, { "raw": "pinch salt", "section": "Put in large saucepan", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon cocoa. Then add: 1 tablespoon coffee essence", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cocoa. Then add: 1 tablespoon coffee essence", "ingredient": "cocoa. then add: 1 tablespoon coffee essence", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 beaten eggs", "section": "Put in large saucepan", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "beaten eggs", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1¼ cups plain flour", "section": "Put in large saucepan", "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 flat teaspoon carb soda", "section": "Put in large saucepan", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "flat teaspoon carb soda", "ingredient": "flat teaspoon carb soda", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons sherry, brandy or rum", "section": "Put in large saucepan", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry, brandy or rum", "ingredient": "sherry, brandy", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0085", "slug": "tea-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Tea Cake", "yield": "1 × sandwich tin (or small cakes)", "ingredients": "4 level tablespoons sugar; 2 level tablespoons butter; ½ lb flour; 1 level tablespoon baking powder; 1 egg; 1½ gills milk; pinch salt; 2 oz sultanas or currants. (Self-raising flour can be used instead of plain flour and baking powder.) Glaze: 1 dessertspoon sugar boiled with 1 dessertspoon water for 1 minute.", "method": "1. Attend to oven. 2. Grease a sandwich tin with butter. 3. Beat butter & sugar to a cream. 4. Add well beaten egg gradually. 5. Add milk gradually. 6. Add prepared sultanas or currants. 7. Add sifted flour & baking powder. 8. Put into prepared tin and bake 15 to 20 minutes in hot oven with decreasing heat. 9. When cooked glaze with a syrup made by boiling 1 dessertspoon of sugar and 1 dessertspoon of water for 1 minute. Note: these may be made into small cakes baking 10 minutes.", "notes": "A 'gill' is ¼ pint (~140 ml); 1½ gills ≈ 200 ml.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162801.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 level tablespoons sugar; 2 level tablespoons butter; ½ lb (225g) flour; 1 level tablespoon baking powder; 1 egg; 1½ gills (225ml) milk; pinch salt; 2 oz (60g) sultanas or currants. (Self-raising flour can be used instead of plain flour and baking powder.) Glaze: 1 dessertspoon sugar boiled with 1 dessertspoon water for 1 minute.", "method_modern": "1. Attend to oven. 2. Grease a sandwich tin with butter. 3. Beat butter & sugar to a cream. 4. Add well beaten egg gradually. 5. Add milk gradually. 6. Add prepared sultanas or currants. 7. Add sifted flour & baking powder. 8. Put into prepared tin and bake 15 to 20 minutes in hot (200°C / 400°F / Gas 6) with decreasing heat. 9. When cooked glaze with a syrup made by boiling 1 dessertspoon of sugar and 1 dessertspoon of water for 1 minute. Note: these may be made into small cakes baking 10 minutes.", "notes_modern": "A 'gill' is ¼ pint (~140 ml); 1½ gills ≈ 200 ml.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 level tablespoons sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ lb flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level tablespoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1½ gills milk", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 213, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz sultanas or currants", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sultanas or currants", "ingredient": "sultanas", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "(Self-raising flour can be used instead of plain flour and baking powder.) Glaze: 1 dessertspoon sugar boiled with 1 dessertspoon water for 1 minute", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Glaze: 1 dessertspoon sugar boiled with 1 dessertspoon water for 1 minute", "ingredient": "glaze: 1 dessertspoon sugar boiled with 1 dessertspoon water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "Self-raising flour can be used instead of plain flour and baking powder." } ] }, { "id": "E0086", "slug": "christmas-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Christmas Cake", "yield": "Large cake (about 3 hours)", "ingredients": "½ lb sultanas; ½ lb currants; ½ lb raisins; ½ lb citron peel; 2 oz almonds; 2 oz dates or figs (chopped); 6 eggs; 1 gill brandy; ½ lb sugar; ½ lb butter; 10 oz flour; 1 teaspoon caramel.", "method": "1. Attend to oven. 2. Line the tin with 2 or 3 fold of paper. 3. Beat butter & sugar to a cream, add caramel. 4. Add beaten eggs one at a time and continue beating. 5. Add the prepared fruit. 6. Add the flour and lastly brandy, mixing well. 7. Pour into the prepared tin. 8. Bake in a hot oven for first 10 minutes, and then gradually decreasing heat for about 3 hours. To test whether cooked, pierce with a skewer and if it is free from mixture when withdrawn the cake is sufficiently cooked. Turn out of tin onto a cake cooler. (Paper may be...) [text continues off page]", "notes": "End of method runs off the page in the original.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162801.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) sultanas; ½ lb (225g) currants; ½ lb (225g) raisins; ½ lb (225g) citron peel; 2 oz (60g) almonds; 2 oz (60g) dates or figs (chopped); 6 eggs; 1 gill (150ml) brandy; ½ lb (225g) sugar; ½ lb (225g) butter; 10 oz (275g) flour; 1 teaspoon caramel.", "method_modern": "1. Attend to oven. 2. Line the tin with 2 or 3 fold of paper. 3. Beat butter & sugar to a cream, add caramel. 4. Add beaten eggs one at a time and continue beating. 5. Add the prepared fruit. 6. Add the flour and lastly brandy, mixing well. 7. Pour into the prepared tin. 8. Bake in a hot (200°C / 400°F / Gas 6) for first 10 minutes, and then gradually decreasing heat for about 3 hours. To test whether cooked, pierce with a skewer and if it is free from mixture when withdrawn the cake is sufficiently cooked. Turn out of tin onto a cake cooler. (Paper may be...) [text continues off page]", "notes_modern": "End of method runs off the page in the original.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb currants", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb raisins", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb citron peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "citron peel", "ingredient": "citron peel", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz almonds", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz dates or figs (chopped)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "dates or figs", "ingredient": "dates", "category": "produce", "amount_metric": 57, "amount_metric_unit": "g", "notes": "chopped" }, { "raw": "6 eggs", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 6.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 gill brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "10 oz flour", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 284, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon caramel", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "caramel", "ingredient": "caramel", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0087", "slug": "pineapple-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Pineapple Fruit Cake", "yield": "(not stated)", "ingredients": "12 pieces lemon peel; 2 eggs; ½ cup pineapple juice; ½ cup plain flour; 1½ cups self-raising flour; 1 cup brown sugar; 1 lb mixed fruit; ¼ teaspoon salt; 4 oz butter; 1 ring pineapple.", "method": "Cream butter & sugar, add eggs, flour and mixed fruit, pineapple juice. Add pieces of pineapple on top of cake before putting in oven. Bake in moderate oven.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162814.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 pieces lemon peel; 2 eggs; ½ cup pineapple juice; ½ cup plain flour; 1½ cups self-raising flour; 1 cup brown sugar; 1 lb (450g) mixed fruit; ¼ teaspoon salt; 4 oz (125g) butter; 1 ring pineapple.", "method_modern": "Cream butter & sugar, add eggs, flour and mixed fruit, pineapple juice. Add pieces of pineapple on top of cake before putting in oven. Bake in moderate (180°C / 350°F / Gas 4).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "12 pieces lemon peel", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "", "unit_kind": "", "ingredient_raw": "pieces lemon peel", "ingredient": "pieces lemon peel", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup pineapple juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup plain flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups self-raising flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ teaspoon salt", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 ring pineapple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "ring pineapple", "ingredient": "ring pineapple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0088", "slug": "cream-or-custard-puffs", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Cream or Custard Puffs (Choux pastry)", "yield": "Several puffs", "ingredients": "2 oz butter; 4 oz flour; ½ pint water; 3 large eggs; cream or custard, to fill.", "method": "1. Attend to oven. 2. Boil butter & water. 3. Remove from stove, stir in the flour all at once and beat till smooth. 4. Beat well over the fire and cook until it leaves the sides of the saucepan. 5. Allow to cool. 6. Whisk eggs well. 7. Beat into cool mix. 8. Put in smooth pieces on the prepared tin. 9. Bake in hot oven 1 hour or longer, gradually decreasing heat. 10. Do not open oven door until they have been in quite ten minutes. 11. When cool cut open near top. 12. Fill with cream or custard. 13. Sprinkle icing sugar thickly over them. 14. Serve on a doily on a plate.", "notes": "Classic choux pastry technique with the formality of '14 step' instructions.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162814.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) butter; 4 oz (125g) flour; ½ pint (275ml) water; 3 large eggs; cream or custard, to fill.", "method_modern": "1. Attend to oven. 2. Boil butter & water. 3. Remove from stove, stir in the flour all at once and beat till smooth. 4. Beat well over the fire and cook until it leaves the sides of the saucepan. 5. Allow to cool. 6. Whisk eggs well. 7. Beat into cool mix. 8. Put in smooth pieces on the prepared tin. 9. Bake in hot (200°C / 400°F / Gas 6) 1 hour or longer, gradually decreasing heat. 10. Do not open oven door until they have been in quite ten minutes. 11. When cool cut open near top. 12. Fill with cream or custard. 13. Sprinkle icing sugar thickly over them. 14. Serve on a doily on a plate.", "notes_modern": "Classic choux pastry technique with the formality of '14 step' instructions.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ pint water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 large eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large eggs", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "cream or custard, to fill", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cream or custard, to fill", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0089", "slug": "lamingtons", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Lamingtons", "yield": "1 lamington tin (cut into squares)", "ingredients": "4 oz butter; 6 oz castor sugar; 8 oz S.R. flour; 3 eggs; ¼ pint milk; vanilla. To finish: chocolate icing; coconut.", "method": "Cream butter & sugar, add eggs one at a time and beat well. Add sifted flour and milk alternately. Flavour with vanilla and pour into prepared lamington tin. Bake in gas oven 350°F for 25 to 35 minutes. When cold cut into squares. Dip in chocolate icing and toss in coconut.", "notes": "The classic Australian lamington.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162814.jpg" ], "parent_id": null, "tags": [ "baking", "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 6 oz (175g) caster sugar; 8 oz (225g) self-raising flour; 3 eggs; ¼ pint (150ml) milk; vanilla. To finish: chocolate icing; coconut.", "method_modern": "Cream butter & sugar, add eggs one at a time and beat well. Add sifted flour and milk alternately. Flavour with vanilla and pour into prepared lamington tin. Bake in gas oven 350°F (175°C / Gas 4) for 25 to 35 minutes. When cold cut into squares. Dip in chocolate icing and toss in coconut.", "notes_modern": "The classic Australian lamington.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz castor sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz self-raising flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ pint milk", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla. To finish: chocolate icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla. To finish: chocolate icing", "ingredient": "vanilla. to finish: chocolate icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0090", "slug": "plain-cakes", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Plain Cakes (patty cakes)", "yield": "Patty tins (10 minutes baking)", "ingredients": "2 oz butter or margarine; 2 oz sugar; 4 oz flour; 1 level dessertspoon baking powder; 1 egg; 2 tablespoons milk; essence.", "method": "1. Attend to oven. 2. Grease patty tins with butter. 3. Beat butter & sugar to a cream. 4. Add well beaten egg. 5. Add milk & essence. 6. Add sifted flour & baking powder and stir in lightly & quickly. 7. Place mixture in patty tins. 8. Place in hot oven, decrease heat. Bake 10 minutes. 9. Turn on a cooler to cool.", "notes": "Self-raising flour can be used instead of plain & baking powder.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162822.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) butter or margarine; 2 oz (60g) sugar; 4 oz (125g) flour; 1 level dessertspoon baking powder; 1 egg; 2 tablespoons milk; essence.", "method_modern": "1. Attend to oven. 2. Grease patty tins with butter. 3. Beat butter & sugar to a cream. 4. Add well beaten egg. 5. Add milk & essence. 6. Add sifted flour & baking powder and stir in lightly & quickly. 7. Place mixture in patty tins. 8. Place in hot (200°C / 400°F / Gas 6), decrease heat. Bake 10 minutes. 9. Turn on a cooler to cool.", "notes_modern": "Self-raising flour can be used instead of plain & baking powder.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 oz butter or margarine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level dessertspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "essence", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "essence", "ingredient": "essence (flavouring)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0091", "slug": "pikelets", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Pikelets", "yield": "(several)", "ingredients": "1½ cups S.R. flour; 1 or 2 eggs; 1 tablespoon sugar; 1 cup milk; 1 tablespoon cream; pinch salt.", "method": "Beat sugar, eggs, add milk, sift in flour. Rub pan with butter, drop in spoonfuls of batter, cook a golden brown each side.", "notes": "Classic Australian pikelets — small drop scones served with butter and jam.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162822.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups self-raising flour; 1 or 2 eggs; 1 tablespoon sugar; 1 cup milk; 1 tablespoon cream; pinch salt.", "method_modern": "Beat sugar, eggs, add milk, sift in flour. Rub pan with butter, drop in spoonfuls of batter, cook a golden brown each side.", "notes_modern": "Classic Australian pikelets — small drop scones served with butter and jam.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1½ cups self-raising flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 or 2 eggs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "or 2 eggs", "ingredient": "or 2 eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0092", "slug": "xmas-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Xmas Cake (Mum's)", "yield": "Large cake (4 hours)", "ingredients": "1 lb butter; 1 lb brown sugar (2 level cups); ½ cup golden syrup; 10 eggs; 3 tablespoons coffee essence; 1 teaspoon vanilla; ½ teaspoon almond, lemon & orange essence; 2 cups S.R. flour; 2 cups plain flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 1 teaspoon mixed spice; 2 teaspoons cocoa; ½ teaspoon nutmeg; 1 lb raisins; 1 lb sultanas; ½ lb dates; ½ lb mixed peel; cherries, almonds, ginger; brandy.", "method": "Bake slowly 4 hours.", "notes": "An heirloom recipe — Mum's (great-grandmother's) Christmas cake. Cherries, almonds, ginger and brandy quantities not specified. Method extremely brief; assumed standard creaming procedure.", "source": "Handwritten on heavily-stained vintage lined paper. The '(Mum's)' notation indicates this is from Nan's mother — a great-grandmother's recipe.", "contributor_name": "Mum (great-grandmother)", "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162822.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking", "heirloom" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 lb (450g) butter; 1 lb (450g) brown sugar (2 level cups); ½ cup golden syrup; 10 eggs; 3 tablespoons coffee essence; 1 teaspoon vanilla; ½ teaspoon almond, lemon & orange essence; 2 cups self-raising flour; 2 cups plain flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 1 teaspoon mixed spice; 2 teaspoons cocoa; ½ teaspoon nutmeg; 1 lb (450g) raisins; 1 lb (450g) sultanas; ½ lb (225g) dates; ½ lb (225g) mixed peel; cherries, almonds, ginger; brandy.", "method_modern": "Bake slowly 4 hours.", "notes_modern": "An heirloom recipe — Mum's (great-grandmother's) Christmas cake. Cherries, almonds, ginger and brandy quantities not specified. Method extremely brief; assumed standard creaming procedure.", "modernisation_notes": [], "modernisation_summary": "Updated to modern metric measurements, specific oven temperatures, and electric-mixer technique. The slow 4-hour bake at 150°C / Gas 2 is correct for a traditional rich fruit cake — modern cooks may line the tin with two layers of baking paper to prevent over-browning.", "modern_tips": "Feed the cooled cake with 1-2 tbsp brandy or sherry weekly until Christmas for richer flavour. Wrap in baking paper then foil, store airtight in a cool, dark place — improves with age.", "parsed_ingredients": [ { "raw": "1 lb butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb brown sugar (2 level cups)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "2 level cups" }, { "raw": "½ cup golden syrup", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "10 eggs", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 10.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3 tablespoons coffee essence", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "coffee essence", "ingredient": "coffee essence", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon almond, lemon & orange essence", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "almond, lemon & orange essence", "ingredient": "almond, lemon & orange essence", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups plain flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb raisins", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb sultanas", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb mixed peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "cherries, almonds, ginger", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cherries, almonds, ginger", "ingredient": "cherries, almonds, ginger", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "brandy", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0093", "slug": "christmas-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Christmas Cake (2½ lb mixture)", "yield": "1 × 8 inch round or 7 inch square (3½-4 hours)", "ingredients": "½ lb butter; ¼ lb brown sugar; ¼ lb crystal sugar; 4 eggs; 8 oz plain flour; 2 oz self-raising flour; 3 level teaspoons spice; 1 level teaspoon nutmeg; 4 tablespoons sherry, brandy or rum; 1 lb raisins; ½ lb sultanas; ¼ lb dates; ¼ lb peel; ¼ lb figs; ¼ lb cherries (or 2½ lb mixed fruit).", "method": "Wash, dry and chop the fruits. Prepare an 8 inch round or 7 inch square tin by lining with two layers of brown and two layers of greaseproof paper. Cream the butter and sugars. Add the well-beaten eggs gradually or add the eggs one at a time, beating well after each addition. Stir in half the fruit, sifted dry ingredients and spirits. Add the remainder of the fruit, dry ingredients and spirits. Place the mixture into the prepared tin. Place into the lower half of the gas oven Temp 300°F and cook for 3½ to 4 hours.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162828.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) butter; ¼ lb (125g) brown sugar; ¼ lb (125g) crystal sugar; 4 eggs; 8 oz (225g) plain flour; 2 oz (60g) self-raising flour; 3 level teaspoons spice; 1 level teaspoon nutmeg; 4 tablespoons sherry, brandy or rum; 1 lb (450g) raisins; ½ lb (225g) sultanas; ¼ lb (125g) dates; ¼ lb (125g) peel; ¼ lb (125g) figs; ¼ lb (125g) cherries (or 2½ lb (1150g) mixed fruit).", "method_modern": "Wash, dry and chop the fruits. Prepare an 8 inch round or 7 inch square tin by lining with two layers of brown and two layers of baking paper. beat softened butter and sugar with an electric mixer until light and fluffy and sugars. Add the well-beaten eggs gradually or add the eggs one at a time, beating well after each addition. Stir in half the fruit, sifted dry ingredients and spirits. Add the remainder of the fruit, dry ingredients and spirits. Place the mixture into the prepared tin. Place into the lower half of the gas oven Temp 300°F (150°C / Gas 2) and cook for 3½ to 4 hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes, updated terminology.", "parsed_ingredients": [ { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb brown sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb crystal sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "crystal sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "8 oz plain flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 level teaspoons spice", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon nutmeg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 tablespoons sherry, brandy or rum", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry, brandy or rum", "ingredient": "sherry, brandy", "category": "other", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb raisins", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb dates", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb peel", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb figs", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "figs", "ingredient": "figs", "category": "produce", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb cherries (or 2½ lb mixed fruit)", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "cherries", "ingredient": "cherries", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "or 2½ lb mixed fruit" } ] }, { "id": "E0094", "slug": "sponge-sandwich", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Sponge Sandwich", "yield": "Two 8\" sponge tins", "ingredients": "4 eggs; 6 oz castor sugar; 4 tablespoons hot water; 6 oz self-raising flour.", "method": "1. Beat eggs and sugar 10 to 15 minutes until creamy. 2. Sift flour 3 times. Fold in with wooden spoon. 3. Fold in hot water. 4. Divide evenly into two greased 8\" sponge tins. Bake in moderate oven non auto 450°F deg, top element off. Bottom low. Auto 355-400°F deg for approx 20 minutes.", "notes": "Oven instructions reference 'non auto / auto' — a feature of older Australian electric ovens with separate top/bottom elements.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162828.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 eggs; 6 oz (175g) caster sugar; 4 tablespoons hot water; 6 oz (175g) self-raising flour.", "method_modern": "1. Beat eggs and sugar 10 to 15 minutes until creamy. 2. Sift flour 3 times. Fold in with wooden spoon. 3. Fold in hot water. 4. Divide evenly into two greased 8\" (20cm) sponge tins. Bake in moderate (180°C / 350°F / Gas 4) non auto 450°F (230°C / Gas 8) deg, top element off. Bottom low. Auto 355-400°F (205°C / Gas 6) deg for approx 20 minutes.", "notes_modern": "Oven instructions reference 'non auto / auto' — a feature of older Australian electric ovens with separate top/bottom elements.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "6 oz castor sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 tablespoons hot water", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz self-raising flour", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0095", "slug": "swiss-roll", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Swiss Roll", "yield": "1 × 10\" × 14\" swiss roll", "ingredients": "3 eggs; 4 oz castor sugar; 3 tablespoons boiling water; 4 oz S.R. flour; crystal sugar (for sprinkling); ¾ cup raspberry jam.", "method": "1. Grease swiss roll tin 10\" × 14\". Line with greaseproof paper and grease. 2. Beat eggs and castor sugar with electric mixer on speed 9 for 10-15 minutes until it thickens and has a creamy appearance. 3. Sift flour three times. Fold carefully through mix with wooden spoon. 4. Fold in boiling water. 5. Bake in moderate oven non auto 450°F deg top element off, bottom low auto 400-450°F deg for 8-10 minutes. 6. Turn onto greaseproof paper sprinkled with crystal sugar. Spread quickly with jam. Roll immediately.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162838.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 eggs; 4 oz (125g) caster sugar; 3 tablespoons boiling water; 4 oz (125g) self-raising flour; crystal sugar (for sprinkling); ¾ cup raspberry jam.", "method_modern": "1. Grease swiss roll tin 10\" (25cm) × 14\" (36cm). Line with baking paper and grease. 2. Beat eggs and caster sugar with electric mixer on speed 9 for 10-15 minutes until it thickens and has a creamy appearance. 3. Sift flour three times. Fold carefully through mix with wooden spoon. 4. Fold in boiling water. 5. Bake in moderate (180°C / 350°F / Gas 4) non auto 450°F (230°C / Gas 8) deg top element off, bottom low auto 400-450°F (230°C / Gas 8) deg for 8-10 minutes. 6. Turn onto baking paper sprinkled with crystal sugar. Spread quickly with jam. Roll immediately.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes, updated terminology.", "parsed_ingredients": [ { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "4 oz castor sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 tablespoons boiling water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz self-raising flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "crystal sugar (for sprinkling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "crystal sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "for sprinkling" }, { "raw": "¾ cup raspberry jam", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "raspberry jam", "ingredient": "jam", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0096", "slug": "cinnamon-raisin-cakes", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Cinnamon Raisin Cakes", "yield": "(not stated)", "ingredients": "½ cup sugar; 1 cup butter; 3 cups flour; 3 eggs; ½ teaspoon spice; 1 teaspoon cinnamon; 1 teaspoon carb soda; ½ cup golden syrup; 1 cup raisins.", "method": "Cream butter & sugar, add eggs, golden syrup, dry ingredients then raisins.", "notes": "Method extremely brief; baking instructions not given (assumed moderate oven).", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162838.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup sugar; 1 cup butter; 3 cups flour; 3 eggs; ½ teaspoon spice; 1 teaspoon cinnamon; 1 teaspoon carb soda; ½ cup golden syrup; 1 cup raisins.", "method_modern": "Cream butter & sugar, add eggs, golden syrup, dry ingredients then raisins.", "notes_modern": "Method extremely brief; baking instructions not given (assumed moderate oven).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups flour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ teaspoon spice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup golden syrup", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup raisins", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0097", "slug": "chocolate-orange-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Chocolate Orange Cake", "yield": "1 × 8\" round (about 1 hour at 325°F)", "ingredients": "12 oz S.R. flour; 6 oz shortening; 6 oz sugar; ½ teaspoon salt; 3 eggs; ¾ cup milk; rind and juice 1 orange; 1 tablespoon Cadbury's Bournville Cocoa, blended with boiling water to a paste.", "method": "Cream shortening and sugar. Beat in the whisked eggs lightly but thoroughly. Stir in sifted flour & salt and the milk alternately. Divide into two: stir the cocoa into one portion and the orange into the second. Place alternate spoonfuls in an 8\" tin which has been greased and lined on the bottom with paper. Bake in a moderate oven 325°F or Reg 4 gas 275°F.", "notes": "Cadbury's Bournville Cocoa is a heritage British/Australian cocoa brand.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162838.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 oz (350g) self-raising flour; 6 oz (175g) shortening; 6 oz (175g) sugar; ½ teaspoon salt; 3 eggs; ¾ cup milk; rind and juice 1 orange; 1 tablespoon Cadbury's Bournville Cocoa, blended with boiling water to a paste.", "method_modern": "Cream shortening and sugar. Beat in the whisked eggs lightly but thoroughly. Stir in sifted flour & salt and the milk alternately. Divide into two: stir the cocoa into one portion and the orange into the second. Place alternate spoonfuls in an 8\" (20cm) tin which has been greased and lined on the bottom with paper. Bake in a moderate (180°C / 350°F / Gas 4) 325°F (165°C / Gas 3) or Reg 4 gas 275°F (135°C / Gas 1).", "notes_modern": "Cadbury's Bournville Cocoa is a heritage British/Australian cocoa brand.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "12 oz self-raising flour", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz shortening", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "shortening", "ingredient": "vegetable shortening", "category": "pantry", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¾ cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "rind and juice 1 orange", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "rind and juice 1 orange", "ingredient": "rind and juice 1 orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon Cadbury's Bournville Cocoa, blended with boiling water to a paste", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "Cadbury's Bournville Cocoa, blended with boiling water to a paste", "ingredient": "cadbury's bournville cocoa, blended with boiling water to a paste", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0098", "slug": "custard-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Custard Fruit Cake", "yield": "Large fruit cake (4 hours)", "ingredients": "1 lb flour; ½ lb butter; ½ lb sugar; 2 pints mixed fruit; 1 teaspoon carb soda; ½ teaspoon vanilla; almond and lemon essence; 2 eggs; ½ pint milk.", "method": "Rub butter into flour, add sugar, soda, fruit. Leave overnight. Next day beat up eggs and add to boiling milk, let get cold then add essence to dry ingredients. Mix well. Bake in moderate oven 4 hours.", "notes": "The overnight rest is unusual and distinctive.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162848.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) flour; ½ lb (225g) butter; ½ lb (225g) sugar; 2 pints (1150ml) mixed fruit; 1 teaspoon carb soda; ½ teaspoon vanilla; almond and lemon essence; 2 eggs; ½ pint (275ml) milk.", "method_modern": "Rub butter into flour, add sugar, soda, fruit. Leave overnight. Next day beat up eggs and add to boiling milk, let get cold then add essence to dry ingredients. Mix well. Bake in moderate (180°C / 350°F / Gas 4) 4 hours.", "notes_modern": "The overnight rest is unusual and distinctive.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 lb flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 pints mixed fruit", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 1136, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "almond and lemon essence", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "almond and lemon essence", "ingredient": "almond and lemon essence", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ pint milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0099", "slug": "spicy-cup-cakes", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Spicy Cup Cakes", "yield": "Cup cake tins (electric 450°F)", "ingredients": "½ cup butter or margarine; 1 cup crystal sugar; 2 eggs; 2 cups sifted flour; 1 level teaspoon baking powder; ⅔ cup sour milk; 1 cup mixed fruit; 1 level teaspoon vanilla; 1 × 4 oz packet choc-bits.", "method": "Cream butter & sugar thoroughly and add eggs one at a time. Blend well after each addition. Sift flour, baking powder and soda together three times, and add alternately with milk to above mixture. Add mixed fruit, choc-bits and vanilla. Drop by heaping teaspoonfuls into small greased cup cake tins. Bake in a moderate oven electric 450°F.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162848.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup butter or margarine; 1 cup crystal sugar; 2 eggs; 2 cups sifted flour; 1 level teaspoon baking powder; ⅔ cup sour milk; 1 cup mixed fruit; 1 level teaspoon vanilla; 1 × 4 oz (125g) packet choc-bits.", "method_modern": "Cream butter & sugar thoroughly and add eggs one at a time. Blend well after each addition. Sift flour, baking powder and soda together three times, and add alternately with milk to above mixture. Add mixed fruit, choc-bits and vanilla. Drop by heaping teaspoonfuls into small greased cup cake tins. Bake in a moderate (180°C / 350°F / Gas 4) electric 450°F (230°C / Gas 8).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "½ cup butter or margarine", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup crystal sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "crystal sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups sifted flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sifted flour", "ingredient": "sifted flour", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅔ cup sour milk", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour milk", "ingredient": "sour milk", "category": "other", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 4 oz packet choc-bits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 4 oz packet choc-bits", "ingredient": "× 4 oz packet choc-bits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0100", "slug": "white-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "White Cake", "yield": "Two 8\" round sandwich tins (~25 minutes)", "ingredients": "2 cups flour; 3 teaspoons baking powder; ¾ teaspoon salt; ½ cup butter or substitute; 1 cup sugar; ¾ cup plus 1 tablespoon milk; 1 teaspoon vanilla; 3 egg whites; ¼ cup extra sugar; whipped cream (to fill).", "method": "Sift flour with baking powder and salt. Cream butter and sugar until very light and fluffy. Add flour alternately with milk in 3 or 4 additions, beating well after each addition. Add vanilla. Beat egg whites until they hold soft peaks, gradually beat in extra sugar, beating well after each addition until sugar is dissolved. Fold whites into butter and batter. Pour into two 8\" round sandwich tins greased and lined with greased paper. Bake in moderate oven 25 minutes or till cooked. Turn on to cake rack carefully.", "notes": "End of method partly cut off in original.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162848.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups flour; 3 teaspoons baking powder; ¾ teaspoon salt; ½ cup butter or substitute; 1 cup sugar; ¾ cup plus 1 tablespoon milk; 1 teaspoon vanilla; 3 egg whites; ¼ cup extra sugar; whipped cream (to fill).", "method_modern": "Sift flour with baking powder and salt. Cream butter and sugar until very light and fluffy. Add flour alternately with milk in 3 or 4 additions, beating well after each addition. Add vanilla. Beat egg whites until they hold soft peaks, gradually beat in extra sugar, beating well after each addition until sugar is dissolved. Fold whites into butter and batter. Pour into two 8\" (20cm) round sandwich tins greased and lined with greased paper. Bake in moderate (180°C / 350°F / Gas 4) 25 minutes or till cooked. Turn on to cake rack carefully.", "notes_modern": "End of method partly cut off in original.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 teaspoons baking powder", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ teaspoon salt", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 4, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup butter or substitute", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup plus 1 tablespoon milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plus 1 tablespoon milk", "ingredient": "plus 1 tablespoon milk", "category": "other", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 egg whites", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "¼ cup extra sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "extra sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "whipped cream (to fill)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped cream", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "to fill" } ] }, { "id": "E0101", "slug": "basic-butter-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Basic Butter Cake (with variations)", "yield": "Patty cakes (3 dozen) / Slab cake / Bar cakes — see method", "ingredients": "12 oz S.R. flour; ½ level teaspoon salt; 6 oz margarine; 6 oz sugar; 3 eggs; ¾ cup milk; vanilla.", "method": "Sift flour and salt. Beat margarine, sugar and flavouring to a smooth cream. Gradually beat in whisked eggs lightly but thoroughly. Stir in flour and the milk, adding half the flour, then the milk, then the remainder of the flour. For Patty Cakes: two thirds fill greased patty tins or paper patties. Bake in moderate oven 375°F electric 350°F gas for 15 to 20 minutes (3 dozen cakes). Slab Cake: Bake in a greased slab tin 11\" × 7½\" × 1½\" in a moderate oven for 30 to 35 min. Bar Cakes: Bake in 2 bar tins or 1 loaf pan in a moderate oven 30 to 40 minutes.", "notes": "Patty Cake variations: Queen cakes — top before baking with chopped lemon peel. Rhubarb Patties — add 1½ cups lightly cooked, well drained rhubarb to the mixture before baking. Chocolate Cakes — sift 3 level tablespoons cocoa with flour and add an extra ¼ cup milk. Honey Wholemeal Cakes — use wholemeal flour, half the sugar, add 3 tablespoons honey creaming with margarine and sugar; flavour with 1 teaspoon vanilla or 2 level teaspoons grated orange rind. Banana cakes — add ¾ cup mashed bananas and 1 level teaspoon grated lemon rind to creamed butter and sugar.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162856.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 oz (350g) self-raising flour; ½ level teaspoon salt; 6 oz (175g) margarine; 6 oz (175g) sugar; 3 eggs; ¾ cup milk; vanilla.", "method_modern": "Sift flour and salt. Beat margarine, sugar and flavouring to a smooth cream. Gradually beat in whisked eggs lightly but thoroughly. Stir in flour and the milk, adding half the flour, then the milk, then the remainder of the flour. For Patty Cakes: two thirds fill greased patty tins or paper patties. Bake in moderate (180°C / 350°F / Gas 4) 375°F (190°C / Gas 5) electric 350°F (175°C / Gas 4) gas for 15 to 20 minutes (3 dozen cakes). Slab Cake: Bake in a greased slab tin 11\" (28cm) × 7½\" (19cm) × 1½\" (3.8cmcm) in a moderate (180°C / 350°F / Gas 4) for 30 to 35 min. Bar Cakes: Bake in 2 bar tins or 1 loaf pan in a moderate (180°C / 350°F / Gas 4) 30 to 40 minutes.", "notes_modern": "Patty Cake variations: Queen cakes — top before baking with chopped lemon peel. Rhubarb Patties — add 1½ cups lightly cooked, well drained rhubarb to the mixture before baking. Chocolate Cakes — sift 3 level tablespoons cocoa with flour and add an extra ¼ cup milk. Honey Wholemeal Cakes — use wholemeal flour, half the sugar, add 3 tablespoons honey creaming with margarine and sugar; flavour with 1 teaspoon vanilla or 2 level teaspoons grated orange rind. Banana cakes — add ¾ cup mashed bananas and 1 level teaspoon grated lemon rind to creamed butter and sugar.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "12 oz self-raising flour", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "6 oz margarine", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¾ cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0102", "slug": "marble-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Marble Cake", "yield": "1 × cake tin (about 1 hour)", "ingredients": "¾ lb self-raising flour; ½ lb butter; ¾ gill milk; ½ lb sugar; 3 eggs; a few drops cochineal; 1 heaped tablespoon powdered chocolate or cocoa.", "method": "Beat butter and sugar to a cream. Beat eggs well, blend in and add the milk and essence, lastly the sifted flour. Divide the mixture into three parts: one pink, one chocolate, the other white. Arrange the different colours in a greased cake tin. Bake about 1 hour in a moderate oven.", "notes": "Cochineal is a vintage red food colouring derived from insects. ¾ gill ≈ 105 ml.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162856.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¾ lb (350g) self-raising flour; ½ lb (225g) butter; ¾ gill (100ml) milk; ½ lb (225g) sugar; 3 eggs; a few drops cochineal; 1 heaped tablespoon powdered chocolate or cocoa.", "method_modern": "Beat butter and sugar to a cream. Beat eggs well, blend in and add the milk and essence, lastly the sifted flour. Divide the mixture into three parts: one pink, one chocolate, the other white. Arrange the different colours in a greased cake tin. Bake about 1 hour in a moderate (180°C / 350°F / Gas 4).", "notes_modern": "Cochineal is a vintage red food colouring derived from insects. ¾ gill ≈ 105 ml.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¾ lb self-raising flour", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ gill milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 106, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "a few drops cochineal", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "few drops cochineal", "ingredient": "few drops cochineal", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 heaped tablespoon powdered chocolate or cocoa", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "heaped tablespoon powdered chocolate or cocoa", "ingredient": "powdered chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0103", "slug": "orange-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Orange Cake", "yield": "1 × loaf tin (40 minutes)", "ingredients": "4 oz butter or substitute; 4 oz castor sugar; 8 oz self-raising flour; 2 eggs; milk to mix (approximately 4 to 6 tablespoons); 1 dessertspoon grated orange rind.", "method": "Put sugar into mixing bowl, add 2 tablespoons milk and stir until sugar is softened. Add butter and orange rind, cream well. Add beaten eggs gradually, beat until mixture is thick. Sift flour, fold in alternately with milk (add just enough milk to give good dropping consistency). Grease loaf tin, place band of paper across inside of base, grease paper, spoon in mixture. Bake in moderate oven 40 minutes.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162901.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter or substitute; 4 oz (125g) caster sugar; 8 oz (225g) self-raising flour; 2 eggs; milk to mix (approximately 4 to 6 tablespoons); 1 dessertspoon grated orange rind.", "method_modern": "Put sugar into mixing bowl, add 2 tablespoons milk and stir until sugar is softened. Add butter and orange rind, cream well. Add beaten eggs gradually, beat until mixture is thick. Sift flour, fold in alternately with milk (add just enough milk to give good dropping consistency). Grease loaf tin, place band of paper across inside of base, grease paper, spoon in mixture. Bake in moderate (180°C / 350°F / Gas 4) 40 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter or substitute", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz castor sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz self-raising flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "milk to mix (approximately 4 to 6 tablespoons)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "milk to mix", "ingredient": "milk to mix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "approximately 4 to 6 tablespoons" }, { "raw": "1 dessertspoon grated orange rind", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "grated orange rind", "ingredient": "orange zest", "category": "produce", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0104", "slug": "3-minute-butter-mix", "kind": "recipe", "source_format": "handwritten", "category": "sandwich", "subcategory": "handwritten", "title": "3 Minute Butter Mix", "yield": "Two 8\" sandwich tins (25-30 mins at 350°F)", "ingredients": "4 oz butter, softened; 6 oz sugar; 2 large eggs; 8 oz S.R. flour; ⅔ cup milk.", "method": "Place all ingredients in a large bowl and beat with electric mixer on highest speed for 3 minutes. If mixing by hand, beat vigorously with wooden spoon for about 6 minutes until mixture is smooth and silky. Bake in two greased 8\" sandwich tins automatic oven 350°F for 25 to 30 minutes.", "notes": "An early all-in-one mixing-method cake.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162901.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter, softened; 6 oz (175g) sugar; 2 large eggs; 8 oz (225g) self-raising flour; ⅔ cup milk.", "method_modern": "Place all ingredients in a large bowl and beat with electric mixer on highest speed for 3 minutes. If mixing by hand, beat vigorously with wooden spoon for about 6 minutes until mixture is smooth and silky. Bake in two greased 8\" (20cm) sandwich tins automatic oven 350°F (175°C / Gas 4) for 25 to 30 minutes.", "notes_modern": "An early all-in-one mixing-method cake.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "4 oz butter, softened", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter, softened", "ingredient": "butter, softened", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 large eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "large eggs", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "8 oz self-raising flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "⅔ cup milk", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0105", "slug": "passionfruit-velvet-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Passionfruit Velvet Cake", "yield": "Three 8\" sandwich tins (20-25 minutes)", "ingredients": "½ lb butter; ¾ lb sugar; 5 eggs; ½ cup milk; ¾ lb S.R. flour; 2 oz cornflour; 1 teaspoon salt; grated rind and juice 2 oranges; pulp of 2 passionfruit; whipped sweetened cream (to fill).", "method": "Cream butter and sugar until white and fluffy. Add the egg yolks, beat well. Mix in half the milk. Sift together dry ingredients and add to creamed mixture. Then add remaining milk. Beat egg whites until stiff. Add to creamed mixture with grated orange rind. Lastly, fold in orange juice. Fill into three 8\" sandwich tins, bake in moderate oven 20 to 25 minutes.", "notes": "Passionfruit pulp likely used in cream filling between layers — though not stated.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162901.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) butter; ¾ lb (350g) sugar; 5 eggs; ½ cup milk; ¾ lb (350g) self-raising flour; 2 oz (60g) cornflour; 1 teaspoon salt; grated rind and juice 2 oranges; pulp of 2 passionfruit; whipped sweetened cream (to fill).", "method_modern": "Cream butter and sugar until white and fluffy. Add the egg yolks, beat well. Mix in half the milk. Sift together dry ingredients and add to creamed mixture. Then add remaining milk. Beat egg whites until stiff. Add to creamed mixture with grated orange rind. Lastly, fold in orange juice. Fill into three 8\" (20cm) sandwich tins, bake in moderate (180°C / 350°F / Gas 4) 20 to 25 minutes.", "notes_modern": "Passionfruit pulp likely used in cream filling between layers — though not stated.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ lb sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "5 eggs", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 5.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ lb self-raising flour", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz cornflour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "grated rind and juice 2 oranges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind and juice 2 oranges", "ingredient": "rind and juice 2 oranges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pulp of 2 passionfruit", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pulp of 2 passionfruit", "ingredient": "pulp of 2 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "whipped sweetened cream (to fill)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped sweetened cream", "ingredient": "whipped sweetened cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to fill" } ] }, { "id": "E0106", "slug": "orange-date-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Orange Date Cake", "yield": "1 × 8\" ring tin (30-40 minutes)", "ingredients": "4 oz butter; grated rind of 1 orange; 4 oz castor sugar; 2 eggs; ¾ cup milk; 6 oz plain flour; 2 level teaspoons baking powder; pinch salt. Plus: 'date mixture' (not detailed on this page).", "method": "Cream the butter and sugar until soft and fluffy, add the orange rind. Add the eggs one at a time beating well after each addition. Fold in the sifted flour, salt and baking powder alternately with the milk. Half fill a greased 8\" ring tin and top with the date mixture spreading as evenly as possible, add the remainder of the cake mixture. Bake in the centre of a moderate oven for 30 to 40 minutes, and when cold coat with orange frosting.", "notes": "The 'date mixture' referenced is not detailed on this page — likely cross-referenced elsewhere in the book.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162908.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; grated rind of 1 orange; 4 oz (125g) caster sugar; 2 eggs; ¾ cup milk; 6 oz (175g) plain flour; 2 level teaspoons baking powder; pinch salt. Plus: 'date mixture' (not detailed on this page).", "method_modern": "beat softened butter and sugar with an electric mixer until light and fluffy and sugar until soft and fluffy, add the orange rind. Add the eggs one at a time beating well after each addition. Fold in the sifted flour, salt and baking powder alternately with the milk. Half fill a greased 8\" (20cm) ring tin and top with the date mixture spreading as evenly as possible, add the remainder of the cake mixture. Bake in the centre of a moderate (180°C / 350°F / Gas 4) for 30 to 40 minutes, and when cold coat with orange frosting.", "notes_modern": "The 'date mixture' referenced is not detailed on this page — likely cross-referenced elsewhere in the book.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "grated rind of 1 orange", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind of 1 orange", "ingredient": "rind of 1 orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 oz castor sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¾ cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz plain flour", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 level teaspoons baking powder", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Plus: 'date mixture' (not detailed on this page)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plus: 'date mixture'", "ingredient": "plus: 'date mixture'", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "not detailed on this page" } ] }, { "id": "E0107", "slug": "honey-nut-brownies", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Honey Nut Brownies", "yield": "1 × 9\" square tin (30-40 minutes at 325°F)", "ingredients": "1½ level tablespoons butter or margarine; 4 level tablespoons cocoa; ⅔ cup honey; ½ teaspoon vanilla essence; ½ cup castor sugar; 2 eggs; ½ cup plain flour; ½ level teaspoon baking powder; pinch salt; ½ cup each chopped nuts and sultanas.", "method": "Soften the butter or margarine, add the cocoa and mix well. Stir in honey, vanilla essence, sugar and beaten eggs. Add the sieved flour, baking powder and salt. Mix well. Lastly fold in nuts and sultanas. Pour into a greased and lined 9\" square tin. Bake in centre of a moderately slow oven 325°F for 30 to 40 minutes. Turn onto a cake cooler and cut into slices when cold.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162908.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ level tablespoons butter or margarine; 4 level tablespoons cocoa; ⅔ cup honey; ½ teaspoon vanilla essence; ½ cup caster sugar; 2 eggs; ½ cup plain flour; ½ level teaspoon baking powder; pinch salt; ½ cup each chopped nuts and sultanas.", "method_modern": "Soften the butter or margarine, add the cocoa and mix well. Stir in honey, vanilla essence, sugar and beaten eggs. Add the sieved flour, baking powder and salt. Mix well. Lastly fold in nuts and sultanas. Pour into a greased and lined 9\" (23cm) square tin. Bake in centre of a moderately slow (150°C / 300°F / Gas 2) 325°F (165°C / Gas 3) for 30 to 40 minutes. Turn onto a cake cooler and cut into slices when cold.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1½ level tablespoons butter or margarine", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 level tablespoons cocoa", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅔ cup honey", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla essence", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup castor sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup plain flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon baking powder", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup each chopped nuts and sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "each chopped nuts and sultanas", "ingredient": "each chopped nuts and sultanas", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0108", "slug": "marmalade-loaf", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Marmalade Loaf", "yield": "1 × loaf tin (1 hour at 325°F)", "ingredients": "1½ cups S.R. flour; ¼ level teaspoon cinnamon; pinch salt; ⅓ cup sugar; ¾ cup raisins, chopped; 1 egg yolk; 1 oz melted butter or margarine; 2 level tablespoons marmalade; ½ cup milk.", "method": "Sift flour, cinnamon and salt into a basin, add sugar and raisins. Mix together the egg, butter, marmalade and milk. Mix into the dry ingredients. Pour into a greased nut loaf tin. Bake in moderate oven 325°F for 1 hour.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162908.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups self-raising flour; ¼ level teaspoon cinnamon; pinch salt; ⅓ cup sugar; ¾ cup raisins, chopped; 1 egg yolk; 1 oz (30g) melted butter or margarine; 2 level tablespoons marmalade; ½ cup milk.", "method_modern": "Sift flour, cinnamon and salt into a basin, add sugar and raisins. Mix together the egg, butter, marmalade and milk. Mix into the dry ingredients. Pour into a greased nut loaf tin. Bake in moderate (180°C / 350°F / Gas 4) 325°F (165°C / Gas 3) for 1 hour.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1½ cups self-raising flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ level teaspoon cinnamon", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅓ cup sugar", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup raisins, chopped", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "raisins, chopped", "ingredient": "raisins", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg yolks", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 oz melted butter or margarine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "melted butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 level tablespoons marmalade", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons marmalade", "ingredient": "marmalade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0109", "slug": "banana-raisin-ring", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Banana Raisin Ring", "yield": "1 × 8\" ring tin (30-40 minutes at 350°F)", "ingredients": "2 oz butter or margarine; 6 oz sugar; 2 eggs; 3 bananas (mashed); ½ cup chopped raisins; ½ level teaspoon bicarbonate of soda; 1 tablespoon milk; 1 teaspoon vanilla essence; 6 oz S.R. flour.", "method": "Cream butter and sugar, add the eggs one at a time, beating well after each addition. Stir in mashed bananas and raisins; dissolve carb soda with the milk and vanilla. Add alternately with sifted flour to the egg mixture. Stir well. Place in a well greased and crumbed 8\" ring tin. Bake in the centre of a moderate oven 350°F for 30 to 40 minutes. When cold, ice with spiced lemon icing or banana cream.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162913.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) butter or margarine; 6 oz (175g) sugar; 2 eggs; 3 bananas (mashed); ½ cup chopped raisins; ½ level teaspoon bicarb soda; 1 tablespoon milk; 1 teaspoon vanilla essence; 6 oz (175g) self-raising flour.", "method_modern": "Cream butter and sugar, add the eggs one at a time, beating well after each addition. Stir in mashed bananas and raisins; dissolve carb soda with the milk and vanilla. Add alternately with sifted flour to the egg mixture. Stir well. Place in a well greased and crumbed 8\" (20cm) ring tin. Bake in the centre of a moderate (180°C / 350°F / Gas 4) 350°F (175°C / Gas 4) for 30 to 40 minutes. When cold, ice with spiced lemon icing or banana cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 oz butter or margarine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3 bananas (mashed)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "bananas", "ingredient": "banana", "category": "produce", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "mashed" }, { "raw": "½ cup chopped raisins", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon bicarbonate of soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz self-raising flour", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0110", "slug": "prune-loaf", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Prune Loaf", "yield": "1 × 9\" × 5\" loaf tin (1 hour at 325°F)", "ingredients": "1 cup boiling water; 1 cup prunes, chopped; 1 level teaspoon bicarbonate of soda; 2 oz melted butter or margarine; ½ cup sugar; 1 egg yolk; 1 teaspoon vanilla; 2 cups flour; 1 level teaspoon baking powder; ½ level teaspoon salt; ½ cup walnuts, chopped.", "method": "Pour boiling water over prunes, add bicarbonate of soda and mix through. Add the butter and cool. Blend together the sugar, egg yolk and vanilla. Add the sifted flour, baking powder and salt to the sugar and egg mixture alternately with the prunes. Stir in the nuts and spoon into a greased 9\" × 5\" loaf tin. Bake in a moderately slow oven 325°F for 1 hour or until loaf is cooked and a golden brown.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162913.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup boiling water; 1 cup prunes, chopped; 1 level teaspoon bicarb soda; 2 oz (60g) melted butter or margarine; ½ cup sugar; 1 egg yolk; 1 teaspoon vanilla; 2 cups flour; 1 level teaspoon baking powder; ½ level teaspoon salt; ½ cup walnuts, chopped.", "method_modern": "Pour boiling water over prunes, add bicarb soda and mix through. Add the butter and cool. Blend together the sugar, egg yolk and vanilla. Add the sifted flour, baking powder and salt to the sugar and egg mixture alternately with the prunes. Stir in the nuts and spoon into a greased 9\" (23cm) × 5\" (13cm) loaf tin. Bake in a moderately slow (150°C / 300°F / Gas 2) 325°F (165°C / Gas 3) for 1 hour or until loaf is cooked and a golden brown.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup prunes, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "prunes, chopped", "ingredient": "prunes", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon bicarbonate of soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz melted butter or margarine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "melted butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg yolks", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup walnuts, chopped", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "walnuts, chopped", "ingredient": "walnuts", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0111", "slug": "spiced-raisin-slice", "kind": "recipe", "source_format": "handwritten", "category": "slice-brownie", "subcategory": "handwritten", "title": "Spiced Raisin Slice", "yield": "1 × 10\" × 12\" swiss roll tin (30 minutes at 350°F)", "ingredients": "2 cups plain flour; 1 level teaspoon baking powder; 1 level teaspoon bicarbonate of soda; ½ level teaspoon salt; 1 level teaspoon ginger; 1 level teaspoon cinnamon; ½ level teaspoon ground cloves; ½ cup castor sugar; ¾ cup raisins, chopped; ½ cup sour milk; ½ cup honey or treacle; 2 eggs; ½ cup melted butter or margarine.", "method": "Sift first eight ingredients together, stir in raisins, add sour milk and treacle and blend. Beat in eggs one at a time. Lastly blend in melted butter. Pour into a greased and paper-lined swiss roll tin 10\" × 12\". Bake in centre of a moderate oven 350°F for 30 minutes. If desired ice with lemon glace.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper. Title originally read 'Spiced Bran Raisin Slice' with 'Bran' crossed out.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162920.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups plain flour; 1 level teaspoon baking powder; 1 level teaspoon bicarb soda; ½ level teaspoon salt; 1 level teaspoon ginger; 1 level teaspoon cinnamon; ½ level teaspoon ground cloves; ½ cup caster sugar; ¾ cup raisins, chopped; ½ cup sour milk; ½ cup honey or treacle; 2 eggs; ½ cup melted butter or margarine.", "method_modern": "Sift first eight ingredients together, stir in raisins, add sour milk and treacle and blend. Beat in eggs one at a time. Lastly blend in melted butter. Pour into a greased and paper-lined swiss roll tin 10\" (25cm) × 12\" (30cm). Bake in centre of a moderate (180°C / 350°F / Gas 4) 350°F (175°C / Gas 4) for 30 minutes. If desired ice with lemon glace.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups plain flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon bicarbonate of soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon ginger", "ingredient": "ginger", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon ground cloves", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon ground cloves", "ingredient": "ground cloves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup castor sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup raisins, chopped", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "raisins, chopped", "ingredient": "raisins", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sour milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour milk", "ingredient": "sour milk", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup honey or treacle", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "honey or treacle", "ingredient": "honey", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup melted butter or margarine", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "melted butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0112", "slug": "spicy-pineapple-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Spicy Pineapple Fruit Cake", "yield": "1 × 9\" × 5\" loaf tin (1½ hours at 325°F)", "ingredients": "1 × 9 oz tin pineapple pieces; 2 oz dates, chopped; 8 oz raisins, chopped; 2 tablespoons golden syrup; 1 level teaspoon mixed spice; 8 oz glace fruits, chopped; ½ cup walnuts, chopped; ½ level teaspoon bicarbonate soda; 1 vanilla cake mix; 2 eggs.", "method": "Place first eight ingredients into a saucepan and bring to the boil. Cool. Add the cake mix in a basin and break in 2 eggs. Beat well. Pour into a well greased and paper-lined loaf tin 9\" × 5\". Bake in a moderately slow oven Temp 325°F for 1½ hours.", "notes": "Uses a packet vanilla cake mix as a shortcut.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162920.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 9 oz (250g) tin pineapple pieces; 2 oz (60g) dates, chopped; 8 oz (225g) raisins, chopped; 2 tablespoons golden syrup; 1 level teaspoon mixed spice; 8 oz (225g) glace fruits, chopped; ½ cup walnuts, chopped; ½ level teaspoon bicarbonate soda; 1 vanilla cake mix; 2 eggs.", "method_modern": "Place first eight ingredients into a saucepan and bring to the boil. Cool. Add the cake mix in a basin and break in 2 eggs. Beat well. Pour into a well greased and paper-lined loaf tin 9\" (23cm) × 5\" (13cm). Bake in a moderately slow (150°C / 300°F / Gas 2) Temp 325°F (165°C / Gas 3) for 1½ hours.", "notes_modern": "Uses a packet vanilla cake mix as a shortcut.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 × 9 oz tin pineapple pieces", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 9 oz tin pineapple pieces", "ingredient": "× 9 oz tin pineapple pieces", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz dates, chopped", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "dates, chopped", "ingredient": "dates", "category": "produce", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz raisins, chopped", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "raisins, chopped", "ingredient": "raisins", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons golden syrup", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 oz glace fruits, chopped", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "glace fruits, chopped", "ingredient": "glace fruits", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup walnuts, chopped", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "walnuts, chopped", "ingredient": "walnuts", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon bicarbonate soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 vanilla cake mix", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla cake mix", "ingredient": "vanilla cake mix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0113", "slug": "boiled-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Boiled Fruit Cake (1 lb mixed fruit)", "yield": "1 × 8\" cake tin (1½ hours at 325°F)", "ingredients": "1 lb mixed fruit; 8 oz butter or margarine; 1 cup brown sugar; 1 level teaspoon mixed spice; 1 level teaspoon ground ginger; 1 cup milk; 1 level teaspoon bicarbonate of soda; 2 eggs; 1 tablespoon golden syrup; 1 cup S.R. flour; 1 cup plain flour; 1 to 2 tablespoons sherry.", "method": "Place chopped fruit, butter, sugar, spices, milk and bicarbonate of soda into a saucepan and stir until butter melts. Simmer gently for 5 minutes then cool. Add the well beaten eggs and golden syrup. Fold in the sifted flours and sherry and beat well. Place into a greaseproof-lined 8\" cake tin. Bake in the centre of a moderately slow oven 325°F for 1½ hours.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162920.jpg" ], "parent_id": null, "tags": [ "baking", "boiled-method", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) mixed fruit; 8 oz (225g) butter or margarine; 1 cup brown sugar; 1 level teaspoon mixed spice; 1 level teaspoon ground ginger; 1 cup milk; 1 level teaspoon bicarb soda; 2 eggs; 1 tablespoon golden syrup; 1 cup self-raising flour; 1 cup plain flour; 1 to 2 tablespoons sherry.", "method_modern": "Place chopped fruit, butter, sugar, spices, milk and bicarb soda into a saucepan and stir until butter melts. Simmer gently for 5 minutes then cool. Add the well beaten eggs and golden syrup. Fold in the sifted flours and sherry and beat well. Place into a greaseproof-lined 8\" (20cm) cake tin. Bake in the centre of a moderately slow (150°C / 300°F / Gas 2) 325°F (165°C / Gas 3) for 1½ hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 lb mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz butter or margarine", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon ground ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon ground ginger", "ingredient": "ginger (ground)", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level teaspoon bicarbonate of soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon golden syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 to 2 tablespoons sherry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "to 2 tablespoons sherry", "ingredient": "to 2 tablespoons sherry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0114", "slug": "chocaroon-layer-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Chocaroon Layer Cake", "yield": "1 × loaf pan (50-60 minutes)", "ingredients": "Cake: 6 oz / 1½ cups S.R. flour; pinch salt; 3 oz butter or margarine; 4 oz castor sugar; grated rind 1 lemon; ½ teaspoon vanilla; 2 egg yolks; 2½ tablespoons milk. Chocaroon topping: 2 egg whites; 4 oz castor sugar; 1 tablespoon cocoa; ½ cup coconut.", "method": "Sift flour and salt. Cream butter and sugar, add lemon rind and vanilla essence. Add egg yolks, beating well. Fold in sifted ingredients alternately with milk. To make chocaroon: beat egg whites stiffly, gradually add sugar, then fold in cocoa and coconut. To assemble: place half cake mixture in a greased loaf pan, then one third of the chocaroon. Cover with remainder cake mixture, then top with remainder of chocaroon. Bake in a moderate oven 50 to 60 minutes.", "notes": "'Chocaroon' is a chocolate-coconut macaroon meringue topping/layer.", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162924.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake: 6 oz (175g) / 1½ cups self-raising flour; pinch salt; 3 oz (90g) butter or margarine; 4 oz (125g) caster sugar; grated rind 1 lemon; ½ teaspoon vanilla; 2 egg yolks; 2½ tablespoons milk. Chocaroon topping: 2 egg whites; 4 oz (125g) caster sugar; 1 tablespoon cocoa; ½ cup coconut.", "method_modern": "Sift flour and salt. Cream butter and sugar, add lemon rind and vanilla essence. Add egg yolks, beating well. Fold in sifted ingredients alternately with milk. To make chocaroon: beat egg whites stiffly, gradually add sugar, then fold in cocoa and coconut. To assemble: place half cake mixture in a greased loaf pan, then one third of the chocaroon. Cover with remainder cake mixture, then top with remainder of chocaroon. Bake in a moderate (180°C / 350°F / Gas 4) 50 to 60 minutes.", "notes_modern": "'Chocaroon' is a chocolate-coconut macaroon meringue topping/layer.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "6 oz / 1½ cups self-raising flour", "section": "Cake", "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "/ 1½ cups self-raising flour", "ingredient": "/ 1½ cups self-raising flour", "category": "other", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": "Cake", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 oz butter or margarine", "section": "Cake", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz castor sugar", "section": "Cake", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "grated rind 1 lemon", "section": "Cake", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind 1 lemon", "ingredient": "rind 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon vanilla", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg yolks", "section": "Cake", "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2½ tablespoons milk. Chocaroon topping: 2 egg whites", "section": "Cake", "quantity": 2.5, "quantity_text": "2½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk. Chocaroon topping: 2 egg whites", "ingredient": "milk. chocaroon topping: 2 egg whites", "category": "other", "amount_metric": 50, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz castor sugar", "section": "Cake", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon cocoa", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coconut", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0115", "slug": "fresh-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Fresh Fruit Cake", "yield": "1 × ring tin (40 minutes)", "ingredients": "4 oz butter; 1 teaspoon orange rind; ½ cup sugar; 1 passionfruit; 2 eggs; 1 cup mixed fruit; 1 tablespoon mixed peel; 1½ cups S.R. flour; 3 tablespoons milk.", "method": "Break up butter and orange rind, beat till soft, add sugar and mix thoroughly to a cream. Add eggs one at a time, then add passionfruit pulp. Lastly add fruit, peel, flour and milk alternately. Cook in a greased ring tin in a moderate oven for 40 minutes. Ice with passionfruit or orange icing.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162924.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 1 teaspoon orange rind; ½ cup sugar; 1 passionfruit; 2 eggs; 1 cup mixed fruit; 1 tablespoon mixed peel; 1½ cups self-raising flour; 3 tablespoons milk.", "method_modern": "Break up butter and orange rind, beat till soft, add sugar and mix thoroughly to a cream. Add eggs one at a time, then add passionfruit pulp. Lastly add fruit, peel, flour and milk alternately. Cook in a greased ring tin in a moderate (180°C / 350°F / Gas 4) for 40 minutes. Ice with passionfruit or orange icing.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon orange rind", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "orange rind", "ingredient": "orange zest", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 passionfruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon mixed peel", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "mixed peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups self-raising flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons milk", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0116", "slug": "genoise-cake-with-almond-topping", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Genoise [?] Cake with Almond Topping", "yield": "1 × loaf tin (1½ - 2 hours, slow oven)", "ingredients": "¼ lb margarine; ¼ lb sugar; 2 eggs; ½ lb plain flour; ½ cup milk; ½ lb sultanas; ½ lb raisins; ¼ lb currants; 2 oz shredded peel; ¾ level teaspoons baking powder; 1 tablespoon brandy; blanched almonds (for top).", "method": "Cream butter and sugar, add eggs one at a time, beat in well. Dissolve soda in milk. Sift flour, add alternately with milk, then add fruits, mix well together. Place in lined loaf tin, cover with almonds. Bake in slow oven about 1½ to 2 hours. When cooked, sprinkle brandy over top. Wrap well in paper to cool.", "notes": "Original title appears to be 'Genonan' — most likely a written slip for 'Genoise'.", "source": "Handwritten on heavily-stained vintage lined paper. Title spelt 'Genonan' in original — likely intended as 'Genoise' (slip of the pen).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_162931.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) margarine; ¼ lb (125g) sugar; 2 eggs; ½ lb (225g) plain flour; ½ cup milk; ½ lb (225g) sultanas; ½ lb (225g) raisins; ¼ lb (125g) currants; 2 oz (60g) shredded peel; ¾ level teaspoons baking powder; 1 tablespoon brandy; blanched almonds (for top).", "method_modern": "Cream butter and sugar, add eggs one at a time, beat in well. Dissolve soda in milk. Sift flour, add alternately with milk, then add fruits, mix well together. Place in lined loaf tin, cover with almonds. Bake in slow (150°C / 300°F / Gas 2) about 1½ to 2 hours. When cooked, sprinkle brandy over top. Wrap well in paper to cool.", "notes_modern": "Original title appears to be 'Genonan' — most likely a written slip for 'Genoise'.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¼ lb margarine", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ lb plain flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb raisins", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb currants", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz shredded peel", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "shredded peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ level teaspoons baking powder", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "blanched almonds (for top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "blanched almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for top" } ] }, { "id": "E0117", "slug": "moist-date-walnut-loaf", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Moist Date & Walnut Loaf", "yield": "1 × bar tin (10\" × 3\"; about 40 minutes)", "ingredients": "1 cup S.R. flour; ½ cup sugar; ½ teaspoon carb soda; 2 teaspoons cinnamon; ½ cup chopped dates; ½ cup chopped walnuts; 1 oz butter; ⅔ cup water.", "method": "Sift flour, sugar, bicarbonate soda, and cinnamon into a basin. Add the chopped dates and walnuts, mix well. Heat butter and water in a saucepan until water comes to the boil. Make well in the centre of the dry ingredients. Add the hot liquid and mix thoroughly. Spoon into greased 10\" deep × 3\" bar tin, bake in a moderate oven approximately 40 minutes.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162931.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ½ cup sugar; ½ teaspoon carb soda; 2 teaspoons cinnamon; ½ cup chopped dates; ½ cup chopped walnuts; 1 oz (30g) butter; ⅔ cup water.", "method_modern": "Sift flour, sugar, bicarbonate soda, and cinnamon into a basin. Add the chopped dates and walnuts, mix well. Heat butter and water in a saucepan until water comes to the boil. Make well in the centre of the dry ingredients. Add the hot liquid and mix thoroughly. Spoon into greased 10\" (25cm) deep × 3\" (7.6cmcm) bar tin, bake in a moderate (180°C / 350°F / Gas 4) approximately 40 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon carb soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons cinnamon", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped dates", "ingredient": "dates", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped walnuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped walnuts", "ingredient": "walnuts", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "⅔ cup water", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0118", "slug": "old-fashioned-gingerbread", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Old Fashioned Gingerbread", "yield": "1 × 9\" square tin (~1 hour, slow oven)", "ingredients": "4 oz butter; ½ cup treacle; ¼ cup golden syrup; ¼ pint milk; 2 eggs; 2 cups plain flour; 1 teaspoon mixed spice; 1 tablespoon ginger; 1 teaspoon carb soda; ¼ teaspoon salt.", "method": "Place butter, treacle, golden syrup, and milk into a saucepan. Heat gently until the butter melts and ingredients are blended. Cool. Beat eggs well and add to the butter mixture. Sift dry ingredients into a basin, and gradually stir in the liquids, mixing till smooth. Pour into greased 9 inch square tin. Bake in a slow oven for approximately 1 hour or until a skewer, when inserted, comes out clean. When cold, ice with lemon icing.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162935.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; ½ cup treacle; ¼ cup golden syrup; ¼ pint (150ml) milk; 2 eggs; 2 cups plain flour; 1 teaspoon mixed spice; 1 tablespoon ginger; 1 teaspoon carb soda; ¼ teaspoon salt.", "method_modern": "Place butter, treacle, golden syrup, and milk into a saucepan. Heat gently until the butter melts and ingredients are blended. Cool. Beat eggs well and add to the butter mixture. Sift dry ingredients into a basin, and gradually stir in the liquids, mixing till smooth. Pour into greased 9 inch square tin. Bake in a slow (150°C / 300°F / Gas 2) for approximately 1 hour or until a skewer, when inserted, comes out clean. When cold, ice with lemon icing.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup treacle", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "treacle", "ingredient": "treacle", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup golden syrup", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ pint milk", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups plain flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon salt", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0119", "slug": "cinnamon-nut-crunch", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Cinnamon Nut Crunch", "yield": "1 × 7\" × 11\" pan", "ingredients": "Base: 3 oz margarine; ⅓ cup sugar; 1 egg yolk; 1 teaspoon vanilla; 1 cup S.R. flour; ½ level teaspoon cinnamon; pinch salt; 2 tablespoons milk. Filling: raspberry jam. Topping: 1 egg white; 3 level tablespoons sugar; ¼ cup chopped peanuts; ½ level teaspoon cinnamon.", "method": "Cream margarine, sugar, egg yolk and vanilla. Mix in flour, cinnamon, salt and milk. Spread in a greased 7\" × 11\" pan. Spread with raspberry jam. Beat 1 egg white to soft peaks and spread over jam. Combine sugar, chopped peanuts and cinnamon. Sprinkle over top and bake in moderate oven.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162935.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Base: 3 oz (90g) margarine; ⅓ cup sugar; 1 egg yolk; 1 teaspoon vanilla; 1 cup self-raising flour; ½ level teaspoon cinnamon; pinch salt; 2 tablespoons milk. Filling: raspberry jam. Topping: 1 egg white; 3 level tablespoons sugar; ¼ cup chopped peanuts; ½ level teaspoon cinnamon.", "method_modern": "Cream margarine, sugar, egg yolk and vanilla. Mix in flour, cinnamon, salt and milk. Spread in a greased 7\" (18cm) × 11\" (28cm) pan. Spread with raspberry jam. Beat 1 egg white to soft peaks and spread over jam. Combine sugar, chopped peanuts and cinnamon. Sprinkle over top and bake in moderate (180°C / 350°F / Gas 4).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "3 oz margarine", "section": "Base", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "⅓ cup sugar", "section": "Base", "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg yolks", "section": "Base", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": "Base", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": "Base", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon cinnamon", "section": "Base", "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": "Base", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons milk", "section": "Base", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Filling: raspberry jam", "section": "Base", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Filling: raspberry jam", "ingredient": "filling: raspberry jam", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Topping: 1 egg whites", "section": "Base", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Topping: 1 egg whites", "ingredient": "topping: 1 egg whites", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 level tablespoons sugar", "section": "Base", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup chopped peanuts", "section": "Base", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped peanuts", "ingredient": "peanuts", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon cinnamon", "section": "Base", "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0120", "slug": "dutch-tart", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Dutch Tart", "yield": "1 × sandwich tin (30-40 minutes)", "ingredients": "Pastry: a good pastry mixture. Filling: blackberry jam; 2 tablespoons butter; ½ cup sugar; ½ cup milk; 1 egg, well beaten; 5 heaped tablespoons S.R. flour; 1 teaspoon cinnamon; 1 teaspoon spice. Topping: chopped walnuts; icing sugar mixed with sherry (for icing).", "method": "Line a sandwich tin with a good pastry mixture, spread with blackberry jam, and cover with the following mixture: cream two tablespoons butter and ½ cup sugar. Add ½ cup milk, 1 egg well beaten and lastly 5 heaped tablespoons S.R. flour in which was sifted 1 teaspoon cinnamon and 1 teaspoon spice. Sprinkle chopped walnuts on top and bake in moderate oven 30 to 40 minutes. When cool, lift out of tin carefully and ice with icing sugar mixed with sherry.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162944.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: a good pastry mixture. Filling: blackberry jam; 2 tablespoons butter; ½ cup sugar; ½ cup milk; 1 egg, well beaten; 5 heaped tablespoons self-raising flour; 1 teaspoon cinnamon; 1 teaspoon spice. Topping: chopped walnuts; icing sugar mixed with sherry (for icing).", "method_modern": "Line a sandwich tin with a good pastry mixture, spread with blackberry jam, and cover with the following mixture: cream two tablespoons butter and ½ cup sugar. Add ½ cup milk, 1 egg well beaten and lastly 5 heaped tablespoons self-raising flour in which was sifted 1 teaspoon cinnamon and 1 teaspoon spice. Sprinkle chopped walnuts on top and bake in moderate (180°C / 350°F / Gas 4) 30 to 40 minutes. When cool, lift out of tin carefully and ice with icing sugar mixed with sherry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "a good pastry mixture. Filling: blackberry jam", "section": "Pastry", "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "good pastry mixture. Filling: blackberry jam", "ingredient": "pastry mixture. filling: blackberry jam", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons butter", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg, well beaten", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", well beaten", "ingredient": ", well beaten", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "5 heaped tablespoons self-raising flour", "section": "Pastry", "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "", "ingredient_raw": "heaped tablespoons self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon spice. Topping: chopped walnuts", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spice. Topping: chopped walnuts", "ingredient": "spice. topping: chopped walnuts", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "icing sugar mixed with sherry (for icing)", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "icing sugar mixed with sherry", "ingredient": "icing sugar mixed with sherry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for icing" } ] }, { "id": "E0121", "slug": "best-boiled-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Best Boiled Fruit Cake", "yield": "1 × 9\" square tin (2 hours at 325-350°F)", "ingredients": "¾ lb raisins; ½ lb currants; ¾ lb sultanas; ½ lb chopped dates; 2 oz cherries (or substitute 2¼ lb mixed fruit); 8 oz butter; ¾ lb raw or brown sugar; 2 level teaspoons golden syrup; 1¼ cups water; ½ cup sherry (plus a second ½ cup for later); ½ level teaspoon cinnamon; ½ level teaspoon ginger; ¼ level teaspoon all spice; 2 oz chopped almonds; 3 eggs; ½ teaspoon lemon essence; 12 oz plain flour; 6 oz S.R. flour; 1 level teaspoon bicarb soda (mixed with a little hot water). Plus 3 tablespoons sherry for finishing.", "method": "1. Place first 15 ingredients into saucepan, bring to the boil and then simmer for 3 or 4 minutes. 2. Cool. Add well-beaten eggs, second ½ cup sherry, bicarb soda. Mix well. 3. Sift flours and fold through the mixture. 4. Place mixture in a paper-lined 9\" square tin. Use two layers greaseproof. 5. Bake at 325-350°F for 2 hours or until a skewer comes out clean. 6. Whilst hot, pour 3 tablespoons of sherry over cake. Allow to cool. When cool wrap and store.", "notes": "", "source": "Handwritten on heavily-stained vintage lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162944.jpg" ], "parent_id": null, "tags": [ "baking", "boiled-method" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¾ lb (350g) raisins; ½ lb (225g) currants; ¾ lb (350g) sultanas; ½ lb (225g) chopped dates; 2 oz (60g) cherries (or substitute 2¼ lb (1000g) mixed fruit); 8 oz (225g) butter; ¾ lb (350g) raw or brown sugar; 2 level teaspoons golden syrup; 1¼ cups water; ½ cup sherry (plus a second ½ cup for later); ½ level teaspoon cinnamon; ½ level teaspoon ginger; ¼ level teaspoon all spice; 2 oz (60g) chopped almonds; 3 eggs; ½ teaspoon lemon essence; 12 oz (350g) plain flour; 6 oz (175g) self-raising flour; 1 level teaspoon bicarb soda (mixed with a little hot water). Plus 3 tablespoons sherry for finishing.", "method_modern": "1. Place first 15 ingredients into saucepan, bring to the boil and then simmer for 3 or 4 minutes. 2. Cool. Add well-beaten eggs, second ½ cup sherry, bicarb soda. Mix well. 3. Sift flours and fold through the mixture. 4. Place mixture in a paper-lined 9\" (23cm) square tin. Use two layers greaseproof. 5. Bake at 325-350°F (175°C / Gas 4) for 2 hours or until a skewer comes out clean. 6. Whilst hot, pour 3 tablespoons of sherry over cake. Allow to cool. When cool wrap and store.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¾ lb raisins", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb currants", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ lb sultanas", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb chopped dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "chopped dates", "ingredient": "dates", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz cherries (or substitute 2¼ lb mixed fruit)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cherries", "ingredient": "cherries", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "or substitute 2¼ lb mixed fruit" }, { "raw": "8 oz butter", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ lb raw or brown sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raw or brown sugar", "ingredient": "raw", "category": "other", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 level teaspoons golden syrup", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1¼ cups water", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sherry (plus a second ½ cup for later)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "plus a second ½ cup for later" }, { "raw": "½ level teaspoon cinnamon", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon ginger", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon ginger", "ingredient": "ginger", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ level teaspoon all spice", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon all spice", "ingredient": "allspice", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz chopped almonds", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "chopped almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ teaspoon lemon essence", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon essence", "ingredient": "lemon essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "12 oz plain flour", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz self-raising flour", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level teaspoon bicarb soda (mixed with a little hot water)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "mixed with a little hot water" }, { "raw": "Plus 3 tablespoons sherry for finishing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plus 3 tablespoons sherry for finishing", "ingredient": "plus 3 tablespoons sherry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0122", "slug": "powder-puffs", "kind": "recipe", "source_format": "handwritten", "category": "scone", "subcategory": "handwritten", "title": "Powder Puffs", "yield": "Several joined pairs (refrigerate 3 hours)", "ingredients": "3 eggs; ¼ cup of castor sugar; ¼ cup of plain flour; ¼ cup of cornflour; 2 level teaspoons of baking powder. To fill: mock or fresh cream. To finish: icing sugar.", "method": "Separate yolks from whites of eggs. Beat egg whites stiffly, then add sugar gradually and beat till very stiff. Add egg yolks. Sift dry ingredients and fold gently into mixture. It should be light and fluffy. Grease large scone slide and sprinkle with flour. Place small teaspoons of mixture on the slide, allow for spreading. Bake in a hot oven for 4 minutes, then allow to cool. When cool, join two powder puffs together with mock or fresh cream. Place in refrigerator and leave for 3 hours. Just before serving, dust with icing sugar.", "notes": "Powder puffs are small light sponge biscuits sandwiched in pairs.", "source": "Handwritten on a single page (pre-formatted with Ingredients/Method headings).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_162954.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "3 eggs; ¼ cup of caster sugar; ¼ cup of plain flour; ¼ cup of cornflour; 2 level teaspoons of baking powder. To fill: mock or fresh cream. To finish: icing sugar.", "method_modern": "Separate yolks from whites of eggs. Beat egg whites stiffly, then add sugar gradually and beat till very stiff. Add egg yolks. Sift dry ingredients and fold gently into mixture. It should be light and fluffy. Grease large scone slide and sprinkle with flour. Place small teaspoons of mixture on the slide, allow for spreading. Bake in a hot (200°C / 400°F / Gas 6) for 4 minutes, then allow to cool. When cool, join two powder puffs together with mock or fresh cream. Place in refrigerator and leave for 3 hours. Just before serving, dust with icing sugar.", "notes_modern": "Powder puffs are small light sponge biscuits sandwiched in pairs.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ cup of castor sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup of plain flour", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup of cornflour", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 level teaspoons of baking powder", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons of baking powder", "ingredient": "of baking powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To fill: mock or fresh cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To fill: mock or fresh cream", "ingredient": "to fill: mock", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To finish: icing sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: icing sugar", "ingredient": "to finish: icing sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0123", "slug": "honey-spice-roll", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Honey Spice Roll", "yield": "1 swiss-roll tin (15-20 minutes, moderate oven)", "ingredients": "2 oz butter or substitute; 11 oz honey; 6 oz flour; 1 teaspoon cinnamon; 1 teaspoon ginger; ¼ teaspoon cloves; ¼ teaspoon nutmeg; 2 eggs; 1¼ oz boiling water; ½ teaspoon bicarbonate of soda; whipped cream (for filling).", "method": "Beat butter until soft, add honey, and mix well. Add flour and spices, which have been sifted together; blend thoroughly. Add eggs and beat until smooth. Dissolve soda in boiling water and add to batter; mix in quickly. Pour into a greased and paper-lined swiss-roll tin and bake in moderate oven 15 to 20 minutes or until golden brown. Remove from oven and turn out immediately on to a slightly damp tea-towel which has been sprinkled with sugar. Do not remove paper; roll up in tea-towel. Leave until cool. Unroll and remove paper. Spread with whipped sweetened cream and re-roll. Slice to serve.", "notes": "", "source": "Newspaper clipping, vintage 'Test Kitchen' cookbook section. Adjacent text mentions 'tested hundreds... chosen for this... unanimously'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163035.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) butter or substitute; 11 oz (300g) honey; 6 oz (175g) flour; 1 teaspoon cinnamon; 1 teaspoon ginger; ¼ teaspoon cloves; ¼ teaspoon nutmeg; 2 eggs; 1¼ oz (40g) boiling water; ½ teaspoon bicarb soda; whipped cream (for filling).", "method_modern": "Beat butter until soft, add honey, and mix well. Add flour and spices, which have been sifted together; blend thoroughly. Add eggs and beat until smooth. Dissolve soda in boiling water and add to batter; mix in quickly. Pour into a greased and paper-lined swiss-roll tin and bake in moderate (180°C / 350°F / Gas 4) 15 to 20 minutes or until golden brown. Remove from oven and turn out immediately on to a slightly damp tea-towel which has been sprinkled with sugar. Do not remove paper; roll up in tea-towel. Leave until cool. Unroll and remove paper. Spread with whipped sweetened cream and re-roll. Slice to serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 oz butter or substitute", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "11 oz honey", "section": null, "quantity": 11.0, "quantity_text": "11", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 312, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz flour", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon cloves", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cloves", "ingredient": "cloves", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon nutmeg", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1¼ oz boiling water", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 35, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon bicarbonate of soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "whipped cream (for filling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped cream", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for filling" } ] }, { "id": "E0124", "slug": "gingerbread", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Gingerbread (clipping)", "yield": "1 × 8\" shallow tin (30-40 minutes, moderate oven)", "ingredients": "10 oz flour; 1 teaspoon bicarbonate of soda; 4 oz butter or substitute; ¼ lb brown sugar; 4 tablespoons golden syrup; 1 egg; 1½ gills milk; 1 tablespoon ground ginger; 1 oz candied peel; ¼ teaspoon spice.", "method": "Sift flour, soda, and spices, rub in the butter, add sugar and finely chopped peel. Beat egg well, add to the milk, then mix in syrup. Pour into the flour mixture and mix lightly and quickly; batter will be soft. Pour into well-greased shallow 8 in tin, bake in moderate oven from 30 to 40 minutes. Cool on wire rack. Serve plain or top with a plain glace icing sprinkled with chopped crystallised ginger.", "notes": "", "source": "Newspaper clipping from a 'Ten Perfect Cakes' (or similar) series.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163121.jpg" ], "parent_id": null, "tags": [ "baking", "fete-bake" ], "featured": false, "_is_compilation": false, "ingredients_modern": "10 oz (275g) flour; 1 teaspoon bicarb soda; 4 oz (125g) butter or substitute; ¼ lb (125g) brown sugar; 4 tablespoons golden syrup; 1 egg; 1½ gills (225ml) milk; 1 tablespoon ground ginger; 1 oz (30g) candied peel; ¼ teaspoon spice.", "method_modern": "Sift flour, soda, and spices, rub in the butter, add sugar and finely chopped peel. Beat egg well, add to the milk, then mix in syrup. Pour into the flour mixture and mix lightly and quickly; batter will be soft. Pour into well-greased shallow 8 in (20cm) tin, bake in moderate (180°C / 350°F / Gas 4) from 30 to 40 minutes. Cool on wire rack. Serve plain or top with a plain glace icing sprinkled with chopped crystallised ginger.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "10 oz flour", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 284, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon bicarbonate of soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter or substitute", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb brown sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 tablespoons golden syrup", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1½ gills milk", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 213, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon ground ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz candied peel", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "candied peel", "ingredient": "candied peel", "category": "other", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ teaspoon spice", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0125", "slug": "butter-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Butter Cake", "yield": "1 × 8\" cake-tin (~60 minutes, moderately hot oven)", "ingredients": "4 oz butter or substitute; 1½ cups castor sugar; 3 eggs; 3½ cups flour; 2 teaspoons baking powder; 1 cup milk; rind and juice 1 lemon.", "method": "Cream butter and sugar until white and fluffy. Add eggs one at a time, beating well after each addition; add lemon juice and rind. Add sifted dry ingredients alternately with milk. Place batter into greased 8 in cake-tin. Bake in moderately hot oven approximately 60 minutes. Let stand in tin 10 minutes. Turn on to cake-rack to cool.", "notes": "Sourced from a dated AWW issue — exactly contemporaneous with the Date-nut Loaf on the next page.", "source": "The Australian Women's Weekly, April 8, 1964 (clipping).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1964-04", "source_year": 1964, "era": "1960s", "confidence": "high", "image_files": [ "20240128_163127.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter or substitute; 1½ cups caster sugar; 3 eggs; 3½ cups flour; 2 teaspoons baking powder; 1 cup milk; rind and juice 1 lemon.", "method_modern": "Cream butter and sugar until white and fluffy. Add eggs one at a time, beating well after each addition; add lemon juice and rind. Add sifted dry ingredients alternately with milk. Place batter into greased 8 in (20cm) cake-tin. Bake in moderately hot (190°C / 375°F / Gas 5) approximately 60 minutes. Let stand in tin 10 minutes. Turn on to cake-rack to cool.", "notes_modern": "Sourced from a dated AWW issue — exactly contemporaneous with the Date-nut Loaf on the next page.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter or substitute", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1½ cups castor sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3½ cups flour", "section": null, "quantity": 3.5, "quantity_text": "3½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 875, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons baking powder", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "rind and juice 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "rind and juice 1 lemon", "ingredient": "rind and juice 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0126", "slug": "date-nut-loaf", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Date-nut Loaf", "yield": "Four nut-loaf tins, OR two 9\" × 5\" loaf tins (1 hour, moderately slow oven)", "ingredients": "½ pound dates; 2 teaspoons bicarbonate of soda; 2 cups boiling water; 4 oz butter or substitute; 2 cups sugar; 2 eggs; 4 cups flour; 2 teaspoons salt; 1 cup chopped nuts.", "method": "Chop dates, combine them with soda and pour the boiling water over. Set aside to cool. Cream butter and sugar until light and fluffy, beat in eggs one at a time. Sift flour with salt, add to creamed mixture alternately with cooled date mixture. Stir in nuts. Fill into four well-greased nut-loaf tins, the bottom of each of which has been lined with a circle of greased paper, cut to fit. Fill tins half full. Bake in moderately slow oven for 1 hour. Alternatively, fill mixture into two well-greased and lined 9 in × 5 in loaf-tins; bake as above.", "notes": "Datable to April 8, 1964 — the cookbook was actively maintained at least back to the 1960s.", "source": "The Australian Women's Weekly, April 8, 1964 (clipping). Photography credited to Don Cameron and Barry Cullen.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1964-04", "source_year": 1964, "era": "1960s", "confidence": "high", "image_files": [ "20240128_163130.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "½ pound (225g) dates; 2 teaspoons bicarb soda; 2 cups boiling water; 4 oz (125g) butter or substitute; 2 cups sugar; 2 eggs; 4 cups flour; 2 teaspoons salt; 1 cup chopped nuts.", "method_modern": "Chop dates, combine them with soda and pour the boiling water over. Set aside to cool. Cream butter and sugar until light and fluffy, beat in eggs one at a time. Sift flour with salt, add to creamed mixture alternately with cooled date mixture. Stir in nuts. Fill into four well-greased nut-loaf tins, the bottom of each of which has been lined with a circle of greased paper, cut to fit. Fill tins half full. Bake in moderately slow (150°C / 300°F / Gas 2) for 1 hour. Alternatively, fill mixture into two well-greased and lined 9 in (23cm) × 5 in (13cm) loaf-tins; bake as above.", "notes_modern": "Datable to April 8, 1964 — the cookbook was actively maintained at least back to the 1960s.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ pound dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 teaspoons bicarbonate of soda", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups boiling water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter or substitute", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "4 cups flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons salt", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup chopped nuts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0127", "slug": "light-fruit-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Light Fruit Cake", "yield": "1 × 8\" square tin (2¼ hours, moderate oven)", "ingredients": "8 oz butter or substitute; 8 oz brown sugar; 1 teaspoon baking powder; 4 oz glace cherries; grated rind 1 lemon; 5 eggs; 8 oz flour; 12 oz sultanas; 3 oz mixed peel; 1 tablespoon brandy.", "method": "Cream butter with sugar and lemon rind. Beat eggs and add gradually. Sift flour and baking powder; chop cherries, sultanas, and peel. Sift a little flour mixture over fruit. Add flour and fruit alternately to butter mixture; add brandy, mix well. Turn into 8 in square tin which has been greased and lined with two layers of brown paper and two layers of white paper, then greased again. Bake in moderate oven 2¼ hours.", "notes": "", "source": "Newspaper clipping (likely The Australian Women's Weekly, similar era).", "contributor_name": "likely The Australian Women's Weekly", "contributor_location": "similar era", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163215.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) butter or substitute; 8 oz (225g) brown sugar; 1 teaspoon baking powder; 4 oz (125g) glace cherries; grated rind 1 lemon; 5 eggs; 8 oz (225g) flour; 12 oz (350g) sultanas; 3 oz (90g) mixed peel; 1 tablespoon brandy.", "method_modern": "Cream butter with sugar and lemon rind. Beat eggs and add gradually. Sift flour and baking powder; chop cherries, sultanas, and peel. Sift a little flour mixture over fruit. Add flour and fruit alternately to butter mixture; add brandy, mix well. Turn into 8 in (20cm) square tin which has been greased and lined with two layers of brown paper and two layers of white paper, then greased again. Bake in moderate (180°C / 350°F / Gas 4) 2¼ hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "8 oz butter or substitute", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz brown sugar", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz glace cherries", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "glace cherries", "ingredient": "glace cherries", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "grated rind 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind 1 lemon", "ingredient": "rind 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "5 eggs", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 5.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "8 oz flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "12 oz sultanas", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz mixed peel", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "mixed peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0128", "slug": "sweet-sour-sauce", "kind": "recipe", "source_format": "printed", "category": "preserves", "subcategory": "printed", "title": "Sweet-Sour Sauce", "yield": "(not stated)", "ingredients": "1 cup vinegar; 3 tablespoons sugar; 1 teaspoon salt; 3 teaspoons tomato sauce; piece green ginger - bruised; 1½ cups pineapple juice or syrup; 1 tablespoon cornflour; water; 1 small can Chinese pickles.", "method": "Combine the vinegar, sugar, salt, tomato sauce, ginger and pineapple juice. Bring to the boil. Blend the cornflour with a little water. Add to the mixture with the shredded pickles and cook over a low gas flame for 1 minute, stirring constantly. Remove the green ginger before serving.", "notes": "This is the cross-referenced sauce for the Sweet and Sour Pork or Veal in the sample.", "source": "Beryl Kay's Favourite Recipes No. 6 — page 2. The Sweet-Sour Sauce that the Sweet and Sour Pork or Veal recipe (sample entry) refers to.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163253.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup vinegar; 3 tablespoons sugar; 1 teaspoon salt; 3 teaspoons tomato sauce; piece green ginger - bruised; 1½ cups pineapple juice or syrup; 1 tablespoon cornflour; water; 1 small can Chinese pickles.", "method_modern": "Combine the vinegar, sugar, salt, tomato sauce, ginger and pineapple juice. Bring to the boil. Blend the cornflour with a little water. Add to the mixture with the shredded pickles and cook over a low gas flame for 1 minute, stirring constantly. Remove the green ginger before serving.", "notes_modern": "This is the cross-referenced sauce for the Sweet and Sour Pork or Veal in the sample.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 teaspoons tomato sauce", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "tomato sauce", "ingredient": "tomato sauce", "category": "pantry", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "piece green ginger - bruised", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "piece green ginger - bruised", "ingredient": "piece green ginger - bruised", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ cups pineapple juice or syrup", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice or syrup", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 small can Chinese pickles", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small can Chinese pickles", "ingredient": "can chinese pickles", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0129", "slug": "curried-prawns", "kind": "recipe", "source_format": "printed", "category": "savoury", "subcategory": "printed", "title": "Curried Prawns", "yield": "(not stated)", "ingredients": "2 onions, chopped; 60 g margarine; 6 teaspoons curry powder; 2 teaspoons sugar; 4 tablespoons flour; 1½-2 cups stock; 2 tablespoons cream; juice ½ lemon; 750 g - 1½ lb shelled prawns; salt.", "method": "Fry the onion in the melted margarine over a low gas flame until soft, add the curry powder and fry. Remove from the gas and add the sugar and flour. Stir in the stock. Stir over a low gas flame until the mixture boils and thickens. Add the cream, lemon juice and prawns. Reheat carefully. Season to taste. Serve with Fried Rice.", "notes": "", "source": "Beryl Kay's Favourite Recipes No. 6 — page 2.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163253.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 onions, chopped; 60 g margarine; 6 teaspoons curry powder; 2 teaspoons sugar; 4 tablespoons flour; 1½-2 cups stock; 2 tablespoons cream; juice ½ lemon; 750 g - 1½ lb (700g) shelled prawns; salt.", "method_modern": "Fry the onion in the melted margarine over a low gas flame until soft, add the curry powder and fry. Remove from the gas and add the sugar and flour. Stir in the stock. Stir over a low gas flame until the mixture boils and thickens. Add the cream, lemon juice and prawns. Reheat carefully. Season to taste. Serve with Fried Rice.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 onions, chopped", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions, chopped", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "60 g margarine", "section": null, "quantity": 60.0, "quantity_text": "60", "unit": "g", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 60, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 teaspoons curry powder", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 tablespoons flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½-2 cups stock", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "", "unit_kind": "", "ingredient_raw": "-2 cups stock", "ingredient": "-2 cups stock", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice ½ lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice ½ lemon", "ingredient": "juice ½ lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "750 g - 1½ lb shelled prawns", "section": null, "quantity": 750.0, "quantity_text": "750", "unit": "g", "unit_kind": "weight", "ingredient_raw": "- 1½ lb shelled prawns", "ingredient": "- 1½ lb shelled prawns", "category": "other", "amount_metric": 750, "amount_metric_unit": "g", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0130", "slug": "fried-rice", "kind": "recipe", "source_format": "printed", "category": "chinese", "subcategory": "printed", "title": "Fried Rice (Beryl Kay)", "yield": "(not stated)", "ingredients": "2 tablespoons oil; 3 cups cold cooked rice; salt; 3 tablespoons chopped celery; 3 tablespoons chopped shallots; 1 clove garlic; 1 teaspoon soy sauce.", "method": "Heat the oil and when hot add the rice and salt, fry until rice is browning, then add the celery, shallots and garlic. Sprinkle on the soy sauce and serve piping hot.", "notes": "Variation suggested in source: 'Chopped, cooked bacon, pork, prawns, crabmeat, fish or omelette may be added as required.'", "source": "Beryl Kay's Favourite Recipes No. 6 — page 2.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163253.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 tablespoons oil; 3 cups cold cooked rice; salt; 3 tablespoons chopped celery; 3 tablespoons chopped shallots; 1 clove garlic; 1 teaspoon soy sauce.", "method_modern": "Heat the oil and when hot add the rice and salt, fry until rice is browning, then add the celery, shallots and garlic. Sprinkle on the soy sauce and serve piping hot.", "notes_modern": "Variation suggested in source: 'Chopped, cooked bacon, pork, prawns, crabmeat, fish or omelette may be added as required.'", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 tablespoons oil", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "oil", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups cold cooked rice", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold cooked rice", "ingredient": "cooked rice", "category": "pantry", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 tablespoons chopped celery", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped celery", "ingredient": "celery", "category": "produce", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons chopped shallots", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped shallots", "ingredient": "shallot", "category": "produce", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 clove garlic", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "1 teaspoon soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0131", "slug": "prawn-chop-suey", "kind": "recipe", "source_format": "printed", "category": "chinese", "subcategory": "printed", "title": "Prawn Chop Suey", "yield": "(not stated)", "ingredients": "750 g / 1½ lb prawns; 4 tablespoons soy sauce; salt; ½ teaspoon monosodium glutamate; 2 tablespoons sherry; 3 stalks Chinese cabbage, spinach or cauliflower; 2 onions; 4 stalks celery; 250 g / 8 oz beans; oil; 2 slices green ginger; 1 clove garlic, crushed; 3 tablespoons cornflour; 1½ cups stock.", "method": "Marinate the shelled prawns in a mixture of soy sauce, salt, monosodium glutamate and sherry. Wash and dry the vegetables, cut into pieces. Par-boil the beans. Heat a frying pan or round-based 'wok'; add the oil, ginger and crushed garlic. Heat over a high gas flame for 1 minute. Saute the vegetables. Add the prawns, lower the gas flame slightly and cook for a further 2 minutes. Add the marinade and cornflour which has been blended with the stock. Simmer for 3 minutes, stirring constantly. Serve with boiled rice.", "notes": "Page also includes the Beryl Kay Recipe Club coupon: Freepost 1, St George Building Society, Hurstville 2220 — places this firmly in Sydney's St George area.", "source": "Beryl Kay's Favourite Recipes No. 6 — page 2.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163253.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "750 g / 1½ lb (700g) prawns; 4 tablespoons soy sauce; salt; ½ teaspoon monosodium glutamate; 2 tablespoons sherry; 3 stalks Chinese cabbage, spinach or cauliflower; 2 onions; 4 stalks celery; 250 g / 8 oz (225g) beans; oil; 2 slices green ginger; 1 clove garlic, crushed; 3 tablespoons cornflour; 1½ cups stock.", "method_modern": "Marinate the shelled prawns in a mixture of soy sauce, salt, monosodium glutamate and sherry. Wash and dry the vegetables, cut into pieces. Par-boil the beans. Heat a frying pan or round-based 'wok'; add the oil, ginger and crushed garlic. Heat over a high gas flame for 1 minute. Saute the vegetables. Add the prawns, lower the gas flame slightly and cook for a further 2 minutes. Add the marinade and cornflour which has been blended with the stock. Simmer for 3 minutes, stirring constantly. Serve with boiled rice.", "notes_modern": "Page also includes the Beryl Kay Recipe Club coupon: Freepost 1, St George Building Society, Hurstville 2220 — places this firmly in Sydney's St George area.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "750 g / 1½ lb prawns", "section": null, "quantity": 750.0, "quantity_text": "750", "unit": "g", "unit_kind": "weight", "ingredient_raw": "/ 1½ lb prawns", "ingredient": "/ 1½ lb prawns", "category": "other", "amount_metric": 750, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 tablespoons soy sauce", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon monosodium glutamate", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "monosodium glutamate", "ingredient": "MSG", "category": "non-food", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons sherry", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 stalks Chinese cabbage, spinach or cauliflower", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "stalks Chinese cabbage, spinach or cauliflower", "ingredient": "stalks chinese cabbage, spinach", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "4 stalks celery", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "stalks celery", "ingredient": "stalks celery", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "250 g / 8 oz beans", "section": null, "quantity": 250.0, "quantity_text": "250", "unit": "g", "unit_kind": "weight", "ingredient_raw": "/ 8 oz beans", "ingredient": "/ 8 oz beans", "category": "other", "amount_metric": 250, "amount_metric_unit": "g", "notes": "" }, { "raw": "oil", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oil", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 slices green ginger", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "slice", "unit_kind": "count", "ingredient_raw": "green ginger", "ingredient": "green ginger", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "slice", "notes": "" }, { "raw": "1 clove garlic, crushed", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic, crushed", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "3 tablespoons cornflour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups stock", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "stock", "ingredient": "stock", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0132", "slug": "drop-scones", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual", "title": "Drop scones (smoother texture)", "yield": "", "ingredients": "", "method": "When mixing drop-scone batter, add a dessertspoonful of golden syrup for a smoother texture.", "notes": "", "source": "Newspaper hint clipping pasted at top of page (Ilma, Croydon, V).", "contributor_name": "Ilma", "contributor_location": "Croydon, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163305.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "When mixing drop-scone batter, add a dessertspoons (10ml each) of golden syrup for a smoother texture.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0133", "slug": "round-date-nut-loaf", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Round Date Nut Loaf", "yield": "2 nut loaf tins (50-60 minutes at 350°F)", "ingredients": "1 cup dates, chopped; ½ cup nuts, chopped; ½ lb sultanas; 1 cup sugar; 1 teaspoon bicarbonate soda; 1 tablespoon (½ oz) butter; 1 cup boiling water; 2 cups flour; ½ teaspoon salt; 1 egg, beaten.", "method": "Place dates, nuts, sultanas, sugar, bicarbonate soda and butter in bowl. Pour over 1 cup boiling water. Mix well. Then add flour, salt and beaten egg. Mix only till well blended. Place in 2 greased nut loaf tins, replace top and stand upright in oven (1st rung). Bake 350° moderate oven 50 to 60 minutes.", "notes": "'Round' nut-loaf tins are tubular cans with screw-on end caps, baked upright.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163305.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup dates, chopped; ½ cup nuts, chopped; ½ lb (225g) sultanas; 1 cup sugar; 1 teaspoon bicarbonate soda; 1 tablespoon (½ oz (15g)) butter; 1 cup boiling water; 2 cups flour; ½ teaspoon salt; 1 egg, beaten.", "method_modern": "Place dates, nuts, sultanas, sugar, bicarbonate soda and butter in bowl. Pour over 1 cup boiling water. Mix well. Then add flour, salt and beaten egg. Mix only till well blended. Place in 2 greased nut loaf tins, replace top and stand upright in oven (1st rung). Bake 350°F (175°C / Gas 4) moderate (180°C / 350°F / Gas 4) 50 to 60 minutes.", "notes_modern": "'Round' nut-loaf tins are tubular cans with screw-on end caps, baked upright.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup dates, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "dates, chopped", "ingredient": "dates", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup nuts, chopped", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "nuts, chopped", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon bicarbonate soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon (½ oz) butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "½ oz" }, { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg, beaten", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", beaten", "ingredient": ", beaten", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" } ] }, { "id": "E0134", "slug": "nut-loaf", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Nut Loaf", "yield": "1 nut loaf tin (50 minutes at 375°F)", "ingredients": "1¼ cups S.R. flour; 1 teaspoon cinnamon; 1½ oz butter; 3 heaped tablespoons sugar; ½ cup nuts; ½ cup dates; 1 egg; small ½ cup milk; pinch salt.", "method": "Rub butter into sifted flour, cinnamon, sugar and salt. Add nuts and dates, then beaten egg with milk. Mix well with a spoon and place in a greased nut loaf tin. Stand up in preheated oven for 375°F for 50 minutes. Leave to cool in tin for 15 minutes before removing lids. Cool on cake rack.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163305.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1¼ cups self-raising flour; 1 teaspoon cinnamon; 1½ oz (40g) butter; 3 heaped tablespoons sugar; ½ cup nuts; ½ cup dates; 1 egg; small ½ cup milk; pinch salt.", "method_modern": "Rub butter into sifted flour, cinnamon, sugar and salt. Add nuts and dates, then beaten egg with milk. Mix well with a spoon and place in a greased nut loaf tin. Stand up in preheated oven for 375°F (190°C / Gas 5) for 50 minutes. Leave to cool in tin for 15 minutes before removing lids. Cool on cake rack.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1¼ cups self-raising flour", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ oz butter", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 43, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 heaped tablespoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "heaped tablespoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup nuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "small ½ cup milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small ½ cup milk", "ingredient": "½ cup milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0135", "slug": "pineapple-boiled-fruit-cake", "kind": "recipe", "source_format": "printed", "category": "cake", "subcategory": "printed", "title": "Pineapple Boiled Fruit Cake", "yield": "1 × 7\" round cake tin (about 2¾ hours, moderate oven)", "ingredients": "1 lb mixed fruit; 1 cup brown sugar; 5 oz butter; 1 small can crushed pineapple (with juice); 2 eggs; 1 cup of plain flour; 1¼ cups of S.R. flour; 1 teaspoon mixed spice; ¼ teaspoon bicarbonate soda.", "method": "Place the mixed fruit, sugar, butter and crushed pineapple including the juice into a saucepan and simmer for 5 minutes. Allow to cool. Lightly beat the eggs and stir into the fruit mixture. Sift together the flours, mixed spice and soda and fold into the mixture. Place cake mixture in a greased and lined 7\" round cake tin and bake in a moderate oven for approximately 2¾ hours. Test after 2¼ hours.", "notes": "", "source": "Printed recipe card pasted on page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163311.jpg" ], "parent_id": null, "tags": [ "baking", "boiled-method" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) mixed fruit; 1 cup brown sugar; 5 oz (150g) butter; 1 small can crushed pineapple (with juice); 2 eggs; 1 cup of plain flour; 1¼ cups of self-raising flour; 1 teaspoon mixed spice; ¼ teaspoon bicarbonate soda.", "method_modern": "Place the mixed fruit, sugar, butter and crushed pineapple including the juice into a saucepan and simmer for 5 minutes. Allow to cool. Lightly beat the eggs and stir into the fruit mixture. Sift together the flours, mixed spice and soda and fold into the mixture. Place cake mixture in a greased and lined 7\" (18cm) round cake tin and bake in a moderate (180°C / 350°F / Gas 4) for approximately 2¾ hours. Test after 2¼ hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 lb mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "5 oz butter", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small can crushed pineapple (with juice)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small can crushed pineapple", "ingredient": "tinned pineapple", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "with juice" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup of plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1¼ cups of self-raising flour", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon bicarbonate soda", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0136", "slug": "ice-cream-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Ice Cream Cake", "yield": "(not stated)", "ingredients": "Sponge cake or butter cake (can be made from packaged mix); ice cream. Sauce: 4 oz dark chocolate; ⅔ cup strong black coffee; ¾ cup sugar; vanilla essence to taste.", "method": "Cut cake into 3 in blocks, split each into halves horizontally. Join together again with a thick slice of ice cream cut to the same size. Wrap and put in freezer until needed. For the sauce, chop chocolate coarsely, put into a pan with the coffee, cook over low heat, stirring constantly, until chocolate has melted. Add sugar, stir until sugar has dissolved, add vanilla essence to taste and pour over cake slices. (Less sugar may be used if desired.)", "notes": "", "source": "Newspaper clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163315.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Sponge cake or butter cake (can be made from packaged mix); ice cream. Sauce: 4 oz (125g) dark chocolate; ⅔ cup strong black coffee; ¾ cup sugar; vanilla essence to taste.", "method_modern": "Cut cake into 3 in (7.6cmcm) blocks, split each into halves horizontally. Join together again with a thick slice of ice cream cut to the same size. Wrap and put in freezer until needed. For the sauce, chop chocolate coarsely, put into a pan with the coffee, cook over low heat, stirring constantly, until chocolate has melted. Add sugar, stir until sugar has dissolved, add vanilla essence to taste and pour over cake slices. (Less sugar may be used if desired.)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Sponge cake or butter cake (can be made from packaged mix)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Sponge cake or butter cake", "ingredient": "sponge cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "can be made from packaged mix" }, { "raw": "ice cream. Sauce: 4 oz dark chocolate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cream. Sauce: 4 oz dark chocolate", "ingredient": "ice cream. sauce: 4 oz dark chocolate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅔ cup strong black coffee", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "strong black coffee", "ingredient": "strong black coffee", "category": "other", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla essence to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla essence to taste", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0137", "slug": "banana-slice", "kind": "recipe", "source_format": "clipping", "category": "slice-brownie", "subcategory": "clipping", "title": "Banana Slice (D.J., Cohuna)", "yield": "1 lamington tin or small swiss roll tin (25-30 mins, moderate oven)", "ingredients": "1 cup S.R. flour; ½ teaspoon baking powder; pinch salt; ¾ cup sugar; ¼ teaspoon bicarbonate of soda; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 2 oz butter; ¼ cup milk; ⅓ cup well-mashed banana; 1 beaten egg.", "method": "Sift dry ingredients together. Melt butter, add to dry ingredients, with the bananas, egg and milk. Spread into a greased lamington tin or small swiss roll tin, and bake in moderate oven 25-30 minutes, or until done when tested. When cold, top with lemon icing and a sprinkling of cinnamon.", "notes": "", "source": "Newspaper readers' recipe column (D.J., Cohuna, V).", "contributor_name": "D.J.", "contributor_location": "Cohuna, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163329.jpg" ], "parent_id": null, "tags": [ "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ½ teaspoon baking powder; pinch salt; ¾ cup sugar; ¼ teaspoon bicarb soda; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 2 oz (60g) butter; ¼ cup milk; ⅓ cup well-mashed banana; 1 beaten egg.", "method_modern": "Sift dry ingredients together. Melt butter, add to dry ingredients, with the bananas, egg and milk. Spread into a greased lamington tin or small swiss roll tin, and bake in moderate (180°C / 350°F / Gas 4) 25-30 minutes, or until done when tested. When cold, top with lemon icing and a sprinkling of cinnamon.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon baking powder", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon bicarbonate of soda", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon cinnamon", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup milk", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "⅓ cup well-mashed banana", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "well-mashed banana", "ingredient": "well", "category": "other", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0138", "slug": "coconut-bread", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Coconut Bread", "yield": "1 × 3½\" × 7½\" × 2\" loaf tin (about 45 minutes, moderate oven)", "ingredients": "1¼ cups S.R. flour; 1 cup coconut; ½ cup sugar; ¾ cup milk; pinch of salt.", "method": "Mix together the dry ingredients in a bowl, add the milk and mix gently but thoroughly. Turn into a greased loaf tin approximately 3½ in × 7½ in × 2 in and bake in a moderate oven for about 45 minutes.", "notes": "", "source": "Newspaper readers' recipe column (Nice and Easy, Lismore, NSW).", "contributor_name": "Nice and Easy", "contributor_location": "Lismore, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163329.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1¼ cups self-raising flour; 1 cup coconut; ½ cup sugar; ¾ cup milk; pinch of salt.", "method_modern": "Mix together the dry ingredients in a bowl, add the milk and mix gently but thoroughly. Turn into a greased loaf tin approximately 3½ in (8.9cmcm) × 7½ in (19cm) × 2 in (5.1cmcm) and bake in a moderate (180°C / 350°F / Gas 4) for about 45 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1¼ cups self-raising flour", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch of salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0139", "slug": "chocolate-swiss-roll", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Chocolate Swiss Roll (Willow Ware)", "yield": "Makes 6-8 serves", "ingredients": "3 eggs (medium); ⅔ cup sugar; ¼ cup water; ½ teaspoon vanilla; 1 cup self-raising flour; ⅓ cup cocoa; ½ teaspoon salt. Optional fillings: Ice Cream Filling — soften ice cream slightly. Whipped Cream Filling — 1 cup cream, 2 tablespoons icing sugar, ½ teaspoon vanilla.", "method": "Grease and flour (or line with waxed paper) Willow Ware Swiss Roll Pan. Beat eggs until thick and lemon in colour. Gradually beat in sugar. Beat until thick. Add water and vanilla all at once. Meanwhile, sift together flour, cocoa and salt. Add all at once to the egg mixture, beating only until just smooth. Pour into prepared pan. Bake at 350°F (moderate oven) for 15 to 25 minutes or until cake test shows that it is done. Loosen sides and turn upside down on a towel sprinkled with icing sugar. Roll loosely with towel until almost cool. Unroll gently, cut off edges. Spread with desired filling. Roll. Sprinkle with icing sugar or frosting. Ice Cream Filling: spread softened ice cream over Swiss Roll about 1\" thick. Roll. Wrap in plastic or foil. Freeze until ready to use. Slightly thaw, cut and serve. Whipped Cream Filling: whip together until slightly stiff. Spread on Swiss Roll. Roll. Wrap and chill until ready to use.", "notes": "", "source": "Willow Ware brand recipe clipping (advertising the Willow Ware Swiss Roll Pan).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163329.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 eggs (medium); ⅔ cup sugar; ¼ cup water; ½ teaspoon vanilla; 1 cup self-raising flour; ⅓ cup cocoa; ½ teaspoon salt. Optional fillings: Ice Cream Filling — soften ice cream slightly. Whipped Cream Filling — 1 cup cream, 2 tablespoons icing sugar, ½ teaspoon vanilla.", "method_modern": "Grease and flour (or line with waxed paper) Willow Ware Swiss Roll Pan. Beat eggs until thick and lemon in colour. Gradually beat in sugar. Beat until thick. Add water and vanilla all at once. Meanwhile, sift together flour, cocoa and salt. Add all at once to the egg mixture, beating only until just smooth. Pour into prepared pan. Bake at 350°F (175°C / Gas 4) (moderate (180°C / 350°F / Gas 4)) for 15 to 25 minutes or until cake test shows that it is done. Loosen sides and turn upside down on a towel sprinkled with icing sugar. Roll loosely with towel until almost cool. Unroll gently, cut off edges. Spread with desired filling. Roll. Sprinkle with icing sugar or frosting. Ice Cream Filling: spread softened ice cream over Swiss Roll about 1\" (2.5cmcm) thick. Roll. Wrap in plastic or foil. Freeze until ready to use. Slightly thaw, cut and serve. Whipped Cream Filling: whip together until slightly stiff. Spread on Swiss Roll. Roll. Wrap and chill until ready to use.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "3 eggs (medium)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "medium" }, { "raw": "⅔ cup sugar", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup water", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "⅓ cup cocoa", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Optional fillings: Ice Cream Filling — soften ice cream slightly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Optional fillings: Ice Cream Filling", "ingredient": "optional fillings: ice cream filling", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "soften ice cream slightly" }, { "raw": "Whipped Cream Filling — 1 cup cream, 2 tablespoons icing sugar, ½ teaspoon vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Whipped Cream Filling", "ingredient": "whipped cream filling", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "1 cup cream, 2 tablespoons icing sugar, ½ teaspoon vanilla" } ] }, { "id": "E0140", "slug": "easy-caramel-topped-cake", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Easy Caramel-Topped Cake", "yield": "1 × 7\" sandwich tin (30 minutes, moderate oven, plus 5 with topping)", "ingredients": "Cake: 1 cup self-raising flour; ¼ cup brown sugar, firmly packed; ½ teaspoon cinnamon; 2 oz butter or substitute; 1 egg; ¼ cup milk. Topping: ¼ cup brown sugar, firmly packed; 1 dessertspoon flour; ¼ cup chopped walnuts; 1 tablespoon melted butter; 1 dessertspoon water.", "method": "Place all cake ingredients in small bowl of electric mixer; beat 2 minutes on low speed, until ingredients are well combined. (Or mixture can be beaten with wooden spoon.) Spoon into greased 7 in sandwich tin, bake in moderate oven for 30 minutes. Combine all ingredients for topping. Spread over hot cake, cook 5 minutes more. Cool in tin on wire rack until just warm, then turn out to cool completely.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163329.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake: 1 cup self-raising flour; ¼ cup brown sugar, firmly packed; ½ teaspoon cinnamon; 2 oz (60g) butter or substitute; 1 egg; ¼ cup milk. Topping: ¼ cup brown sugar, firmly packed; 1 dessertspoon flour; ¼ cup chopped walnuts; 1 tablespoon melted butter; 1 dessertspoon water.", "method_modern": "Place all cake ingredients in small bowl of electric mixer; beat 2 minutes on low speed, until ingredients are well combined. (Or mixture can be beaten with wooden spoon.) Spoon into greased 7 in (18cm) sandwich tin, bake in moderate (180°C / 350°F / Gas 4) for 30 minutes. Combine all ingredients for topping. Spread over hot cake, cook 5 minutes more. Cool in tin on wire rack until just warm, then turn out to cool completely.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup brown sugar, firmly packed", "section": "Cake", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar, firmly packed", "ingredient": "brown sugar, firmly packed", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon cinnamon", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz butter or substitute", "section": "Cake", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ cup milk. Topping: ¼ cup brown sugar, firmly packed", "section": "Cake", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk. Topping: ¼ cup brown sugar, firmly packed", "ingredient": "milk. topping: ¼ cup brown sugar, firmly packed", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon flour", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup chopped walnuts", "section": "Cake", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped walnuts", "ingredient": "walnuts", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon melted butter", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon water", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0141", "slug": "passionfruit-teacake", "kind": "recipe", "source_format": "clipping", "category": "sandwich", "subcategory": "clipping", "title": "Passionfruit Teacake", "yield": "1 × 7\" sandwich tin (about 20 minutes, moderate oven)", "ingredients": "½ oz butter or substitute; 1 egg; 1 cup self-raising flour; pinch salt; 2 tablespoons castor sugar; 2 passionfruit; ¼ cup milk.", "method": "Beat well together butter, sugar, and egg until light and fluffy. Stir in passionfruit pulp. Sift flour and salt, fold into mixture alternately with milk. Turn in well-greased 7 in sandwich tin. Bake in moderate oven approximately 20 minutes.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163329.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ oz (15g) butter or substitute; 1 egg; 1 cup self-raising flour; pinch salt; 2 tablespoons caster sugar; 2 passionfruit; ¼ cup milk.", "method_modern": "Beat well together butter, sugar, and egg until light and fluffy. Stir in passionfruit pulp. Sift flour and salt, fold into mixture alternately with milk. Turn in well-greased 7 in (18cm) sandwich tin. Bake in moderate (180°C / 350°F / Gas 4) approximately 20 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ oz butter or substitute", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons castor sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 passionfruit", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup milk", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0142", "slug": "apricot-shortbread", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Apricot Shortbread", "yield": "1 sandwich tin (moderate oven until golden brown)", "ingredients": "4 oz butter or margarine; 4 oz sugar; 2 eggs, beaten; 1 cup plain flour; 1 cup S.R. flour (sifted together); apricot jam; blanched almonds.", "method": "Cream butter and sugar, add eggs and mix. Add flour and blend well. Press half the mixture into a greased sandwich tin and spread with apricot jam. Press remaining mixture on top. Decorate with blanched almonds and bake in a moderate oven until golden brown.", "notes": "Original column note: prizes of $10.50 and $4.20 plus a presentation pack of Quilted aluminium foil are awarded each week for the best recipes (suggesting 1960s-70s era).", "source": "Newspaper clipping from 'Woman's Day' Home Service column (Sydney).", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163335.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter or margarine; 4 oz (125g) sugar; 2 eggs, beaten; 1 cup plain flour; 1 cup self-raising flour (sifted together); apricot jam; blanched almonds.", "method_modern": "Cream butter and sugar, add eggs and mix. Add flour and blend well. Press half the mixture into a greased sandwich tin and spread with apricot jam. Press remaining mixture on top. Decorate with blanched almonds and bake in a moderate (180°C / 350°F / Gas 4) until golden brown.", "notes_modern": "Original column note: prizes of $10.50 and $4.20 plus a presentation pack of Quilted aluminium foil are awarded each week for the best recipes (suggesting 1960s-70s era).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter or margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs, beaten", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", beaten", "ingredient": ", beaten", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 cup plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour (sifted together)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "sifted together" }, { "raw": "apricot jam", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "apricot jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "blanched almonds", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "blanched almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0143", "slug": "dundee-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Dundee Cake (Anchor & Snowflake)", "yield": "1 × 7\" round cake tin (2-2¼ hours, slow oven)", "ingredients": "8 oz Anchor sultanas; 4 oz Anchor raisins, chopped; 6 oz Anchor currants; 3 oz Anchor mixed chopped peel; 3 oz blanched chopped almonds; 2 tablespoons sherry or orange juice; 6 oz butter; 6 oz castor sugar; grated rind 1 small lemon and 1 small orange; 3 eggs; 8 oz plain flour; ½ teaspoon baking powder; pinch of salt; extra blanched almonds (for top).", "method": "Mix the fruits, peel and nuts and sprinkle with the sherry. Cream the butter with the sugar then beat in the finely grated orange and lemon rinds. Add the eggs, one at a time, beating well after each one. Sift together the flour, baking powder and salt and add half to the creamed mixture. Fold in the fruit mixture with the remaining flour and mix thoroughly. Place the mixture into a greased paper- and foil-lined 7\" round cake tin, smoothing the top evenly. Decorate with halved blanched almonds. Bake in a slow oven for about 2 - 2¼ hours. When cooked sprinkle a little more sherry over.", "notes": "", "source": "Anchor and Snowflake brand recipe clipping ('From the fine food kitchens of Anchor and Snowflake').", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163335.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) Anchor sultanas; 4 oz (125g) Anchor raisins, chopped; 6 oz (175g) Anchor currants; 3 oz (90g) Anchor mixed chopped peel; 3 oz (90g) blanched chopped almonds; 2 tablespoons sherry or orange juice; 6 oz (175g) butter; 6 oz (175g) caster sugar; grated rind 1 small lemon and 1 small orange; 3 eggs; 8 oz (225g) plain flour; ½ teaspoon baking powder; pinch of salt; extra blanched almonds (for top).", "method_modern": "Mix the fruits, peel and nuts and sprinkle with the sherry. beat softened butter and sugar with an electric mixer until light and fluffy with the sugar then beat in the finely grated orange and lemon rinds. Add the eggs, one at a time, beating well after each one. Sift together the flour, baking powder and salt and add half to the creamed mixture. Fold in the fruit mixture with the remaining flour and mix thoroughly. Place the mixture into a greased paper- and foil-lined 7\" (18cm) round cake tin, smoothing the top evenly. Decorate with halved blanched almonds. Bake in a slow (150°C / 300°F / Gas 2) for about 2 - 2¼ hours. When cooked sprinkle a little more sherry over.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "8 oz Anchor sultanas", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Anchor sultanas", "ingredient": "anchor sultanas", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz Anchor raisins, chopped", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Anchor raisins, chopped", "ingredient": "anchor raisins", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz Anchor currants", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Anchor currants", "ingredient": "anchor currants", "category": "other", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz Anchor mixed chopped peel", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Anchor mixed chopped peel", "ingredient": "anchor mixed chopped peel", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz blanched chopped almonds", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "blanched chopped almonds", "ingredient": "blanched chopped almonds", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons sherry or orange juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry or orange juice", "ingredient": "sherry", "category": "alcohol", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz butter", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz castor sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "grated rind 1 small lemon and 1 small orange", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind 1 small lemon and 1 small orange", "ingredient": "rind 1 small lemon and 1 small orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "8 oz plain flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon baking powder", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch of salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra blanched almonds (for top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra blanched almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for top" } ] }, { "id": "E0144", "slug": "banana-crisps", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Banana Crisps", "yield": "Biscuits (10-15 minutes at 400°F electric)", "ingredients": "2 oz butter; 3 oz castor sugar; 1 ripe banana; 1 teaspoon honey; 1 cup plain flour; 1 rounded teaspoon baking powder; pinch salt; 1 rounded dessertspoon powdered milk; 1 rounded dessertspoon custard powder; pinch nutmeg.", "method": "Cream butter and sugar till light and fluffy, then add the mashed banana and honey and beat well. Sift all of the dry ingredients together and fold into the creamed mixture. Roll a teaspoon of the mixture into small balls with floured hands, and place onto a greased biscuit slide. Press down lightly with a fork and bake in a moderate oven 400° electric for approximately 10-15 minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163343.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) butter; 3 oz (90g) caster sugar; 1 ripe banana; 1 teaspoon honey; 1 cup plain flour; 1 rounded teaspoon baking powder; pinch salt; 1 rounded dessertspoon powdered milk; 1 rounded dessertspoon custard powder; pinch nutmeg.", "method_modern": "Cream butter and sugar till light and fluffy, then add the mashed banana and honey and beat well. Sift all of the dry ingredients together and fold into the creamed mixture. Roll a teaspoon of the mixture into small balls with floured hands, and place onto a greased biscuit slide. Press down lightly with a fork and bake in a moderate (180°C / 350°F / Gas 4) 400°F (205°C / Gas 6) electric for approximately 10-15 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz castor sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 ripe banana", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "ripe banana", "ingredient": "ripe banana", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon honey", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 rounded teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "rounded teaspoon baking powder", "ingredient": "rounded teaspoon baking powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 rounded dessertspoon powdered milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "rounded dessertspoon powdered milk", "ingredient": "rounded dessertspoon powdered milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 rounded dessertspoon custard powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "rounded dessertspoon custard powder", "ingredient": "rounded dessertspoon custard powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch nutmeg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0145", "slug": "pumpkin-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Pumpkin Fruit Cake", "yield": "(not stated; 1½-2 hours moderate oven)", "ingredients": "1 cup brown sugar; ¼ lb margarine; 2 eggs; 2 cups S.R. flour; 1 cup cooked pumpkin; 1 lb mixed fruit; 1 tablespoon syrup.", "method": "Cream margarine and sugar, add eggs, syrup, pumpkin, flour and fruit. Bake 1½ to 2 hours in a moderate oven.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163343.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup brown sugar; ¼ lb (125g) margarine; 2 eggs; 2 cups self-raising flour; 1 cup cooked pumpkin; 1 lb (450g) mixed fruit; 1 tablespoon syrup.", "method_modern": "Cream margarine and sugar, add eggs, syrup, pumpkin, flour and fruit. Bake 1½ to 2 hours in a moderate (180°C / 350°F / Gas 4).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb margarine", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup cooked pumpkin", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cooked pumpkin", "ingredient": "cooked pumpkin", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0146", "slug": "lemon-ginger-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Lemon Ginger Cake (with Filling and Lemon Glace Icing)", "yield": "Two 7\" sandwich tins (25-30 minutes, moderate oven)", "ingredients": "Cake: 4 oz butter or substitute; 1 cup brown sugar, lightly packed; 2 eggs; ¼ cup golden syrup; ½ cup milk; 2 cups self-raising flour; ½ teaspoon bicarb soda; 3 teaspoons ground ginger; 1 teaspoon cinnamon; pinch salt. Filling: 1 oz butter or substitute; ¾ cup icing sugar; 1 tablespoon golden syrup; 1 teaspoon milk. Lemon Glace Icing: ½ oz butter or substitute; ¾ cup icing sugar; 2 teaspoons lemon juice.", "method": "Cake: Cream butter and sugar until light and fluffy. Beat eggs until thick and creamy, gradually add to creamed mixture; beat well. Sift dry ingredients; combine golden syrup and milk. Fold half sifted dry ingredients and all milk mixture into creamed mixture. Fold in remaining dry ingredients. Pour into 2 greased and floured 7 in sandwich tins. Bake in moderate oven 25 to 30 minutes. When cold, sandwich with filling, top with Lemon Glace Icing. Filling: Cream butter and golden syrup until creamy, gradually add sifted icing sugar, beat well. Add milk, beat well. A little extra milk may be needed for spreading consistency. Lemon Glace Icing: Sift icing sugar into bowl, add butter and enough lemon juice to give a stiff paste. Stir over hot water until icing is of spreading consistency. Quickly spread over cake.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163351.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake: 4 oz (125g) butter or substitute; 1 cup brown sugar, lightly packed; 2 eggs; ¼ cup golden syrup; ½ cup milk; 2 cups self-raising flour; ½ teaspoon bicarb soda; 3 teaspoons ground ginger; 1 teaspoon cinnamon; pinch salt. Filling: 1 oz (30g) butter or substitute; ¾ cup icing sugar; 1 tablespoon golden syrup; 1 teaspoon milk. Lemon Glace Icing: ½ oz (15g) butter or substitute; ¾ cup icing sugar; 2 teaspoons lemon juice.", "method_modern": "Cake: Cream butter and sugar until light and fluffy. Beat eggs until thick and creamy, gradually add to creamed mixture; beat well. Sift dry ingredients; combine golden syrup and milk. Fold half sifted dry ingredients and all milk mixture into creamed mixture. Fold in remaining dry ingredients. Pour into 2 greased and floured 7 in (18cm) sandwich tins. Bake in moderate (180°C / 350°F / Gas 4) 25 to 30 minutes. When cold, sandwich with filling, top with Lemon Glace Icing. Filling: Cream butter and golden syrup until creamy, gradually add sifted icing sugar, beat well. Add milk, beat well. A little extra milk may be needed for spreading consistency. Lemon Glace Icing: Sift icing sugar into bowl, add butter and enough lemon juice to give a stiff paste. Stir over hot water until icing is of spreading consistency. Quickly spread over cake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter or substitute", "section": "Cake", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup brown sugar, lightly packed", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar, lightly packed", "ingredient": "brown sugar, lightly packed", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": "Cake", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ cup golden syrup", "section": "Cake", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups self-raising flour", "section": "Cake", "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon bicarb soda", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 teaspoons ground ginger", "section": "Cake", "quantity": 3.0, "quantity_text": "3", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon cinnamon", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt. Filling: 1 oz butter or substitute", "section": "Cake", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt. Filling: 1 oz butter or substitute", "ingredient": "salt. filling: 1 oz butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup icing sugar", "section": "Cake", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon golden syrup", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon milk. Lemon Glace Icing: ½ oz butter or substitute", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "milk. Lemon Glace Icing: ½ oz butter or substitute", "ingredient": "milk. lemon glace icing: ½ oz butter", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup icing sugar", "section": "Cake", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons lemon juice", "section": "Cake", "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0147", "slug": "caramel-cake", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Caramel Cake (with Caramel Icing)", "yield": "1 × 8\" baba tin (30-40 minutes, moderately hot oven)", "ingredients": "Cake: 4 oz butter or substitute; 1 cup sugar; 1 egg; 1 egg-yolk, extra; 1¼ cups plain flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup milk; ½ teaspoon vanilla; ½ cup thick caramel sauce; ½ teaspoon bicarb soda. Caramel Icing: 1 oz butter or substitute; ½ cup brown sugar, firmly packed; 1 tablespoon milk; ½ cup icing sugar; few drops vanilla.", "method": "Cake: Cream butter and sugar until light and fluffy. Add egg and egg-yolk, beat well. Sift flour, baking powder and salt, add to creamed mixture alternately with combined milk and vanilla. Spoon ⅔ of mixture into greased 8 in baba tin. Blend caramel sauce and bicarbonate of soda into remaining cake mixture. Spoon over mixture in tin; do not mix. Bake in moderately hot oven 30 to 40 minutes or until cooked when tested with a skewer. Cool in tin. When cold, ice with Caramel Icing. Caramel Icing: In saucepan melt butter, add brown sugar; cook 2 minutes, stirring constantly. Add milk and continue stirring until mixture begins to boil; remove from heat. Add sifted icing sugar and vanilla; mix well. A little extra milk may be needed if mixture is too stiff.", "notes": "Note from clipping: 'The thick caramel sauce which is sold in small cartons is best for this cake.'", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163351.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake: 4 oz (125g) butter or substitute; 1 cup sugar; 1 egg; 1 egg-yolk, extra; 1¼ cups plain flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup milk; ½ teaspoon vanilla; ½ cup thick caramel sauce; ½ teaspoon bicarb soda. Caramel Icing: 1 oz (30g) butter or substitute; ½ cup brown sugar, firmly packed; 1 tablespoon milk; ½ cup icing sugar; few drops vanilla.", "method_modern": "Cake: Cream butter and sugar until light and fluffy. Add egg and egg-yolk, beat well. Sift flour, baking powder and salt, add to creamed mixture alternately with combined milk and vanilla. Spoon ⅔ of mixture into greased 8 in (20cm) baba tin. Blend caramel sauce and bicarb soda into remaining cake mixture. Spoon over mixture in tin; do not mix. Bake in moderately hot (190°C / 375°F / Gas 5) 30 to 40 minutes or until cooked when tested with a skewer. Cool in tin. When cold, ice with Caramel Icing. Caramel Icing: In saucepan melt butter, add brown sugar; cook 2 minutes, stirring constantly. Add milk and continue stirring until mixture begins to boil; remove from heat. Add sifted icing sugar and vanilla; mix well. A little extra milk may be needed if mixture is too stiff.", "notes_modern": "Note from clipping: 'The thick caramel sauce which is sold in small cartons is best for this cake.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter or substitute", "section": "Cake", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 egg yolks, extra", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks, extra", "ingredient": "yolks, extra", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1¼ cups plain flour", "section": "Cake", "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon baking powder", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup thick caramel sauce", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "thick caramel sauce", "ingredient": "thick caramel sauce", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon bicarb soda. Caramel Icing: 1 oz butter or substitute", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "bicarb soda. Caramel Icing: 1 oz butter or substitute", "ingredient": "bicarb soda. caramel icing: 1 oz butter", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup brown sugar, firmly packed", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar, firmly packed", "ingredient": "brown sugar, firmly packed", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon milk", "section": "Cake", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup icing sugar", "section": "Cake", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "few drops vanilla", "section": "Cake", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "few drops vanilla", "ingredient": "few drops vanilla", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0148", "slug": "carnation-breakaway-cake", "kind": "recipe", "source_format": "advertisement", "category": "cake", "subcategory": "advertisement", "title": "Carnation Breakaway Cake", "yield": "1 × 8\" ring tin (~20 minutes, hot oven)", "ingredients": "2 cups S.R. flour; pinch salt; 1 teaspoon mixed spice; 1 tablespoon sugar; 1 oz butter; ¼ cup sultanas; ¼ cup currants; 1 egg; 1 cup Carnation Evaporated Milk. To finish: melted butter, brown sugar, cinnamon, chopped glace cherries.", "method": "Sift the flour, salt, spice and sugar into a basin, and rub in the butter. Stir in the sultanas and currants. Beat the egg lightly, and add approximately half of the Carnation Evaporated Milk. Stir into the flour, then add remaining milk to make a soft dough. Knead lightly on a floured board, and pat out to approximately ¼\" thickness. Cut into shapes with a scone cutter. Grease an 8\" ring tin and place the scones around the base of the tin. It may be necessary to press the scones into an oval shape to fit in the tin. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Bake in a hot oven 425°F (or Regulo 7 Gas / 475°F Electric) for approximately 20 minutes. Allow to stand for two minutes, then turn out of the tin. Whilst still warm, trickle a little icing over the top of the cake and decorate with cherries. Serve — spread with butter.", "notes": "Like a savoury-sweet 'pull-apart' scone ring.", "source": "Carnation Evaporated Milk brand recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163351.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups self-raising flour; pinch salt; 1 teaspoon mixed spice; 1 tablespoon sugar; 1 oz (30g) butter; ¼ cup sultanas; ¼ cup currants; 1 egg; 1 cup Carnation Evaporated Milk. To finish: melted butter, brown sugar, cinnamon, chopped glace cherries.", "method_modern": "Sift the flour, salt, spice and sugar into a basin, and rub in the butter. Stir in the sultanas and currants. Beat the egg lightly, and add approximately half of the Carnation Evaporated Milk. Stir into the flour, then add remaining milk to make a soft dough. Knead lightly on a floured board, and pat out to approximately ¼\" (0.6cmcm) thickness. Cut into shapes with a scone cutter. Grease an 8\" (20cm) ring tin and place the scones around the base of the tin. It may be necessary to press the scones into an oval shape to fit in the tin. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Bake in a hot (200°C / 400°F / Gas 6) 425°F (220°C / Gas 7) (or Regulo 7 Gas / 475°F (245°C / Gas 9) Electric) for approximately 20 minutes. Allow to stand for two minutes, then turn out of the tin. Whilst still warm, trickle a little icing over the top of the cake and decorate with cherries. Serve — spread with butter.", "notes_modern": "Like a savoury-sweet 'pull-apart' scone ring.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup sultanas", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup currants", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup Carnation Evaporated Milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Carnation Evaporated Milk", "ingredient": "carnation evaporated milk", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To finish: melted butter, brown sugar, cinnamon, chopped glace cherries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: melted butter, brown sugar, cinnamon, chopped glace cherries", "ingredient": "to finish: melted butter, brown sugar, cinnamon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0149", "slug": "butter-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Butter Biscuits", "yield": "(not stated)", "ingredients": "4 oz butter; 2 oz sugar; 5 oz plain flour; ½ teaspoon baking powder [?]; 1 egg.", "method": "Cream sugar and margarine, add flour and egg. Leave a little white of egg and glaze top, decorate.", "notes": "Baking powder amount uncertain — original could be ½ tsp or ½ tablespoon.", "source": "Handwritten note on the same page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163351.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 2 oz (60g) sugar; 5 oz (150g) plain flour; ½ teaspoon baking powder [?]; 1 egg.", "method_modern": "Cream sugar and margarine, add flour and egg. Leave a little white of egg and glaze top, decorate.", "notes_modern": "Baking powder amount uncertain — original could be ½ tsp or ½ tablespoon.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "5 oz plain flour", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 142, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon baking powder [?]", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder [?]", "ingredient": "baking powder [?]", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0150", "slug": "auntie-heather-s-lemon-cheese-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Auntie Heather's Lemon Cheese Cake", "yield": "1 cheesecake (chill 6-8 hours)", "ingredients": "Filling: 1 level tsp gelatine softened in ¼ cup water and ¼ cup lemon juice; 1 tablespoon grated rind (if liked); ½ cup creamed cottage cheese (Philadelphia); 1 cup sugar; 14½ oz Carnation milk, chilled ice cold; 1 teaspoon vanilla. Base: crunch or short crust (baked). Topping: 1 cup brown sugar; 1 tablespoon butter; 2 cups cold water; 2 tablespoons custard; 1 dessertspoon syrup.", "method": "Dissolve softened gelatine over hot water (cool). Cream cheese and sugar together and add cooled gelatine and lemon juice. Whip cooled milk to soft peaks. Beat in gelatine cheese mix and vanilla. Pour into baked crunch or short crust. Chill 6-8 hours. Topping: Put brown sugar and butter onto melt. Add 2 cups cold water and 2 tablespoons custard, 1 dessertspoon syrup. Cool and spread on cheese filling.", "notes": "Family heirloom — Auntie Heather's contribution. Carnation milk = evaporated milk (used here for the whippable filling).", "source": "Handwritten on a separate piece of paper pasted into the book; titled 'Auntie Heather's' — a family contribution.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163355.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Filling: 1 level tsp gelatine softened in ¼ cup water and ¼ cup lemon juice; 1 tablespoon grated rind (if liked); ½ cup creamed cottage cheese (Philadelphia); 1 cup sugar; 14½ oz (400g) Carnation milk, chilled ice cold; 1 teaspoon vanilla. Base: crunch or short crust (baked). Topping: 1 cup brown sugar; 1 tablespoon butter; 2 cups cold water; 2 tablespoons custard; 1 dessertspoon syrup.", "method_modern": "Dissolve softened gelatine over hot water (cool). Cream cheese and sugar together and add cooled gelatine and lemon juice. Whip cooled milk to soft peaks. Beat in gelatine cheese mix and vanilla. Pour into baked crunch or short crust. Chill 6-8 hours. Topping: Put brown sugar and butter onto melt. Add 2 cups cold water and 2 tablespoons custard, 1 dessertspoon syrup. Cool and spread on cheese filling.", "notes_modern": "Family heirloom — Auntie Heather's contribution. Carnation milk = evaporated milk (used here for the whippable filling).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 level tsp gelatine softened in ¼ cup water and ¼ cup lemon juice", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tsp gelatine softened in ¼ cup water and ¼ cup lemon juice", "ingredient": "gelatine softened in ¼ cup water and ¼ cup lemon juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon grated rind (if liked)", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "grated rind", "ingredient": "lemon zest", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "if liked" }, { "raw": "½ cup creamed cottage cheese (Philadelphia)", "section": "Filling", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "creamed cottage cheese", "ingredient": "creamed cottage cheese", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "Philadelphia" }, { "raw": "1 cup sugar", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "14½ oz Carnation milk, chilled ice cold", "section": "Filling", "quantity": 14.5, "quantity_text": "14½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Carnation milk, chilled ice cold", "ingredient": "carnation milk, chilled ice cold", "category": "other", "amount_metric": 411, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Base: crunch or short crust (baked)", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Base: crunch or short crust", "ingredient": "base: crunch", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "baked" }, { "raw": "Topping: 1 cup brown sugar", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Topping: 1 cup brown sugar", "ingredient": "topping: 1 cup brown sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon butter", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups cold water", "section": "Filling", "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons custard", "section": "Filling", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "custard", "ingredient": "custard", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon syrup", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0151", "slug": "date-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Date Cake (soaked dates)", "yield": "(not stated)", "ingredients": "Soak for 1 hour: 1 cup dates with 1 cup hot water and 1 teaspoon carb soda. Then add: ½ lb margarine; ¾ cups sugar; 2 eggs; 2 tablespoons walnuts; 3 cups S.R. flour; cinnamon; spice.", "method": "Soak the dates with hot water and bicarb for 1 hour. Cream butter and sugar with eggs. Combine all ingredients (mixture water).", "notes": "Method is fragmentary — final baking instructions not given. Assumed standard procedure.", "source": "Handwritten on lined paper, recipe cut off at bottom.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "low", "image_files": [ "20240128_163355.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Soak for 1 hour: 1 cup dates with 1 cup hot water and 1 teaspoon carb soda. Then add: ½ lb (225g) margarine; ¾ cups sugar; 2 eggs; 2 tablespoons walnuts; 3 cups self-raising flour; cinnamon; spice.", "method_modern": "Soak the dates with hot water and bicarb for 1 hour. Cream butter and sugar with eggs. Combine all ingredients (mixture water).", "notes_modern": "Method is fragmentary — final baking instructions not given. Assumed standard procedure.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Soak for 1 hour: 1 cup dates with 1 cup hot water and 1 teaspoon carb soda. Then add: ½ lb margarine", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Soak for 1 hour: 1 cup dates with 1 cup hot water and 1 teaspoon carb soda. Then add: ½ lb margarine", "ingredient": "soak", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cups sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons walnuts", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "walnuts", "ingredient": "walnuts", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups self-raising flour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cinnamon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "spice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0152", "slug": "calypso-biscuit", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Calypso Biscuit", "yield": "(not stated)", "ingredients": "1 cup S.R. flour; ¾ cup rolled oats; ¾ cup coconut; ¾ cup sugar; ½ cup any fruit; 1 teaspoon spices; 1 beaten egg; 1 tablespoon syrup; 3 oz marg; 1 grated lemon rind.", "method": "Mix all ingredients. (No baking instructions given on the page; assumed moderate oven.)", "notes": "Coconut and sugar quantities given as ditto-marks ('—') in original — assumed to mean ¾ cup each. Method extremely brief.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163401.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ¾ cup rolled oats; ¾ cup coconut; ¾ cup sugar; ½ cup any fruit; 1 teaspoon spices; 1 beaten egg; 1 tablespoon syrup; 3 oz (90g) marg; 1 grated lemon rind.", "method_modern": "Mix all ingredients. (No baking instructions given on the page; assumed moderate (180°C / 350°F / Gas 4).)", "notes_modern": "Coconut and sugar quantities given as ditto-marks ('—') in original — assumed to mean ¾ cup each. Method extremely brief.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup rolled oats", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rolled oats", "ingredient": "rolled oats", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup coconut", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup any fruit", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "any fruit", "ingredient": "any fruit", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon spices", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spices", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz marg", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "marg", "ingredient": "marg", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 grated lemon rind", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "grated lemon rind", "ingredient": "lemon zest", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0153", "slug": "betty-s-slice", "kind": "recipe", "source_format": "handwritten", "category": "slice-brownie", "subcategory": "handwritten", "title": "Betty's Slice", "yield": "(not stated)", "ingredients": "2 cups S.R. flour; 1 cup brown sugar; ½ cup coconut; 1 egg; 8 oz margarine; 1 cup mixed fruit (added in red ink later).", "method": "Put all ingredients in bowl, melt margarine and mix well. Cook in oven and when cool ice with lemon icing. Cut into slices.", "notes": "'1 cup mixed fruit' added later in red — likely a refinement after first making the recipe.", "source": "Handwritten on lined paper. Named for someone called Betty.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163401.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups self-raising flour; 1 cup brown sugar; ½ cup coconut; 1 egg; 8 oz (225g) margarine; 1 cup mixed fruit (added in red ink later).", "method_modern": "Put all ingredients in bowl, melt margarine and mix well. Cook in oven and when cool ice with lemon icing. Cut into slices.", "notes_modern": "'1 cup mixed fruit' added later in red — likely a refinement after first making the recipe.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "8 oz margarine", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup mixed fruit (added in red ink later)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "added in red ink later" } ] }, { "id": "E0154", "slug": "colonial-fruit-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Colonial Fruit Cake (Mum's)", "yield": "Large fruit cake (~3 hours, oven temp reduces 25°C every ½ hour)", "ingredients": "1 cup margarine; 6 cups mixed fruit (1 kg); 100 grams cherries; 1½ cups brown sugar; 1 cup water; ½ cup brandy; 2 teaspoons carb soda; 4 eggs; 4 cups plain flour; 1 teaspoon salt; 2 [tspn?] mixed spice; ½ cup blanched almonds.", "method": "Place in large saucepan margarine, sugar, fruit, cherries, water and brandy. Heat and stir till boiling, simmer 3 minutes. Cool till barely warm, mix in soda, eggs and dry ingredients. Bake at 150°C for 1 hour, reduce heat 25°C every ½ hour for about 2 hours till cooked. Cool in oven till oven is cold. Wrap cake when cold.", "notes": "The 'reduce 25°C every ½ hour' technique is distinctive — second great-grandmother Christmas/fruit cake recipe in the book.", "source": "Handwritten on lined paper. The '(Mum's)' notation marks this as Nan's mother's recipe — a great-grandmother heirloom.", "contributor_name": "Mum (great-grandmother)", "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163405.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking", "heirloom" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 cup margarine; 6 cups mixed fruit (1 kg); 100 grams cherries; 1½ cups brown sugar; 1 cup water; ½ cup brandy; 2 teaspoons carb soda; 4 eggs; 4 cups plain flour; 1 teaspoon salt; 2 [tspn?] mixed spice; ½ cup blanched almonds.", "method_modern": "Place in large saucepan margarine, sugar, fruit, cherries, water and brandy. Heat and stir till boiling, simmer 3 minutes. Cool till barely warm, mix in soda, eggs and dry ingredients. Bake at 150°C for 1 hour, reduce heat 25°C every ½ hour for about 2 hours till cooked. Cool in oven till oven is cold. Wrap cake when cold.", "notes_modern": "The 'reduce 25°C every ½ hour' technique is distinctive — second great-grandmother Christmas/fruit cake recipe in the book.", "modernisation_notes": [], "modernisation_summary": "Standard modernisation plus equipment note: cream butter and sugar with an electric mixer for 5+ minutes for the lightest texture.", "modern_tips": "Soak the dried fruit in 60ml of brandy or sherry overnight for a richer result. Test with a skewer through the centre — should come out with just a few moist crumbs.", "parsed_ingredients": [ { "raw": "1 cup margarine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 cups mixed fruit (1 kg)", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 1500, "amount_metric_unit": "ml", "notes": "1 kg" }, { "raw": "100 grams cherries", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "cherries", "ingredient": "cherries", "category": "baking", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "1½ cups brown sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup brandy", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons carb soda", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "4 cups plain flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 [tspn?] mixed spice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "[tspn?] mixed spice", "ingredient": "[tspn?] mixed spice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup blanched almonds", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "blanched almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0155", "slug": "mario-s-sponge-cake", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Mario's Sponge Cake", "yield": "1 sponge (20-25 minutes at 350°F)", "ingredients": "4 egg whites; 3 drops of vinegar; pinch salt; ¾ cups castor sugar; 4 egg yolks; 1 heaped cup corn flour; 1 teaspoon custard powder; ¾ teaspoonful carb soda; ½ teaspoonful cream of tartar.", "method": "Beat 4 egg whites with 3 drops of vinegar and pinch salt. Add ¾ cups castor sugar, then egg yolks. Sift 3 times: 1 heaped cup corn flour, 1 teaspoon custard powder, ¾ teaspoonful carb soda, ½ teaspoonful cream of tartar. Fold into egg mixture. Bake in mod oven 20-25 minutes (350°F).", "notes": "All-cornflour sponge — gluten-free in effect.", "source": "Handwritten on lined paper. Named for someone called Mario.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163405.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 egg whites; 3 drops of vinegar; pinch salt; ¾ cups caster sugar; 4 egg yolks; 1 heaped cup corn flour; 1 teaspoon custard powder; ¾ teaspoonful carb soda; ½ teaspoonful cream of tartar.", "method_modern": "Beat 4 egg whites with 3 drops of vinegar and pinch salt. Add ¾ cups caster sugar, then egg yolks. Sift 3 times: 1 heaped cup corn flour, 1 teaspoon custard powder, ¾ teaspoonful carb soda, ½ teaspoonful cream of tartar. Fold into egg mixture. Bake in mod oven 20-25 minutes (350°F (175°C / Gas 4)).", "notes_modern": "All-cornflour sponge — gluten-free in effect.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 egg whites", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "3 drops of vinegar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "drop", "unit_kind": "volume", "ingredient_raw": "of vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 0, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cups castor sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 egg yolks", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 heaped cup corn flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "heaped cup corn flour", "ingredient": "cup corn flour", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon custard powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "custard powder", "ingredient": "custard powder", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ teaspoonful carb soda", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "", "unit_kind": "", "ingredient_raw": "teaspoonful carb soda", "ingredient": "teaspoonful carb soda", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoonful cream of tartar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "teaspoonful cream of tartar", "ingredient": "teaspoonful cream of tartar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0156", "slug": "anzac-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Anzac Biscuits", "yield": "Several biscuits (slow oven, 20 minutes)", "ingredients": "1 cup rolled oats; 1 cup flour; 1 cup coconut; 1 cup sugar; ½ cup butter; 1 tablespoon golden syrup; 2 tablespoons boiling water; 1 teaspoon carb soda.", "method": "Mix oats, flour, sugar and coconut together. Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place 1 tablespoon of mixture on greased tray. Bake in slow oven 20 minutes.", "notes": "The classic Australian Anzac biscuit.", "source": "Handwritten on lined paper. Tab marker 'Biscuit Slices' at top right indicates this is the start of a biscuit chapter.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163416.jpg" ], "parent_id": null, "tags": [ "anzac", "baking" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 cup rolled oats; 1 cup flour; 1 cup coconut; 1 cup sugar; ½ cup butter; 1 tablespoon golden syrup; 2 tablespoons boiling water; 1 teaspoon carb soda.", "method_modern": "Mix oats, flour, sugar and coconut together. Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place 1 tablespoon of mixture on greased tray. Bake in slow (150°C / 300°F / Gas 2) 20 minutes.", "notes_modern": "The classic Australian Anzac biscuit.", "modernisation_notes": [], "modernisation_summary": "Australian metric standards for these: 1 cup rolled oats = 90g, 1 cup desiccated coconut = 80g, 1 cup flour = 150g, 1 cup brown sugar = 220g, 125g butter, 2 tbsp (40ml) golden syrup, 1 tsp bicarb soda dissolved in 2 tbsp (40ml) boiling water. Oven 160°C / Gas 3, bake 15-20 min. Shape — flat-chewy vs domed-crisp — depends on whether you flatten the spoonfuls.", "modern_tips": "For chewy biscuits: bake on the shorter side and let them firm up on the tray for 5 min before transferring to a rack. For crisp: bake to deep golden and cool on the tray completely.", "parsed_ingredients": [ { "raw": "1 cup rolled oats", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rolled oats", "ingredient": "rolled oats", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon golden syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons boiling water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0157", "slug": "jam-coconut-jam-drops", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Jam & Coconut Jam Drops", "yield": "Drop biscuits (18-20 minutes)", "ingredients": "¼ lb margarine; 1 cup sugar; 1 egg; 2 cups S.R. flour; 1 cup coconut; pinch of salt; jam (for filling).", "method": "Cream margarine and sugar, add egg, coconut, salt, flour. Roll in ball, press hole in top, fill with jam. Cook in oven 18 to 20 minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163416.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) margarine; 1 cup sugar; 1 egg; 2 cups self-raising flour; 1 cup coconut; pinch of salt; jam (for filling).", "method_modern": "Cream margarine and sugar, add egg, coconut, salt, flour. Roll in ball, press hole in top, fill with jam. Cook in oven 18 to 20 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "¼ lb margarine", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch of salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "jam (for filling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "for filling" } ] }, { "id": "E0158", "slug": "rolled-oat-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Rolled Oat Biscuits", "yield": "1 greased tin (½ hour at 350°F)", "ingredients": "¼ lb margarine; 1 small cup brown sugar; 1 cup coconut; 2 cups rolled oats.", "method": "Melt margarine and sugar. Add to rolled oats and coconut, mix well. Press in greased tin, cook ½ hour in moderate oven 350°F. Cut while warm.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163416.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) margarine; 1 small cup brown sugar; 1 cup coconut; 2 cups rolled oats.", "method_modern": "Melt margarine and sugar. Add to rolled oats and coconut, mix well. Press in greased tin, cook ½ hour in moderate (180°C / 350°F / Gas 4) 350°F (175°C / Gas 4). Cut while warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¼ lb margarine", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small cup brown sugar", "ingredient": "cup brown sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups rolled oats", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rolled oats", "ingredient": "rolled oats", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0159", "slug": "coffee-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Coffee Biscuits", "yield": "Drop biscuits (18-20 minutes, moderate oven)", "ingredients": "¼ lb butter; 1 cup sugar; 2 cups S.R. flour; 1 egg; 1 tablespoon coffee essence.", "method": "Cream butter and sugar, add egg and coffee, lastly flour. Roll into balls, press down with fork. Bake in moderate oven 18 to 20 minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163416.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) butter; 1 cup sugar; 2 cups self-raising flour; 1 egg; 1 tablespoon coffee essence.", "method_modern": "Cream butter and sugar, add egg and coffee, lastly flour. Roll into balls, press down with fork. Bake in moderate (180°C / 350°F / Gas 4) 18 to 20 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon coffee essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "coffee essence", "ingredient": "coffee essence", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0160", "slug": "monte-carlos", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Monte Carlos (with raspberry jam & icing)", "yield": "Sandwiched biscuits — 'double mixture' for full batch", "ingredients": "½ cup butter; ½ cup sugar; 1 egg; ½ cup coconut; 2 teaspoons honey; ½ teaspoon baking soda; 2 cups flour. To assemble: raspberry jam; soft icing.", "method": "Mix in order given, break small pieces off with a fork, cook in moderate oven and sandwich together with raspberry jam and soft icing. Double mixture for full batch.", "notes": "Classic Australian Monte Carlo biscuit (a brand-name biscuit also commonly home-made).", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163424.jpg" ], "parent_id": null, "tags": [ "advertorial", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup butter; ½ cup sugar; 1 egg; ½ cup coconut; 2 teaspoons honey; ½ teaspoon baking soda; 2 cups flour. To assemble: raspberry jam; soft icing.", "method_modern": "Mix in order given, break small pieces off with a fork, cook in moderate (180°C / 350°F / Gas 4) and sandwich together with raspberry jam and soft icing. Double mixture for full batch.", "notes_modern": "Classic Australian Monte Carlo biscuit (a brand-name biscuit also commonly home-made).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ cup butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons honey", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon baking soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups flour. To assemble: raspberry jam", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour. To assemble: raspberry jam", "ingredient": "flour. to assemble: raspberry jam", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "soft icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "soft icing", "ingredient": "soft icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0161", "slug": "monte-carlos", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Monte Carlos (alternative version)", "yield": "(not stated)", "ingredients": "3 oz brown sugar; 4 oz butter; 8 oz S.R. flour; 1 tablespoon honey; 1 egg.", "method": "Cream sugar and margarine, add egg and honey, then flour.", "notes": "Brief alternative recipe; method continues implied.", "source": "Handwritten on lined paper, second Monte Carlo recipe on same page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163424.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "3 oz (90g) brown sugar; 4 oz (125g) butter; 8 oz (225g) self-raising flour; 1 tablespoon honey; 1 egg.", "method_modern": "Cream sugar and margarine, add egg and honey, then flour.", "notes_modern": "Brief alternative recipe; method continues implied.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "3 oz brown sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz self-raising flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon honey", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0162", "slug": "coconut-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Coconut Biscuits (with almond essence)", "yield": "(not stated; moderate oven)", "ingredients": "2 cups flour; 2 teaspoons baking powder; 2 eggs; ½ lb butter; 2 cups sugar; 1½ cups coconut; ¼ teaspoon almond essence.", "method": "Cream butter and sugar, add eggs one at a time, then coconut, flour and baking powder. Bake in moderate oven.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163424.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups flour; 2 teaspoons baking powder; 2 eggs; ½ lb (225g) butter; 2 cups sugar; 1½ cups coconut; ¼ teaspoon almond essence.", "method_modern": "Cream butter and sugar, add eggs one at a time, then coconut, flour and baking powder. Bake in moderate (180°C / 350°F / Gas 4).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons baking powder", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ lb butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups coconut", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon almond essence", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "almond essence", "ingredient": "almond essence", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0163", "slug": "peanut-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Peanut Biscuits (with raw peanuts)", "yield": "20 minutes, moderate oven", "ingredients": "¼ lb butter; 1 small cup sugar; 1 egg; 1 large cup flour; ½ teaspoon salt; 1 large teaspoon cocoa or spices or both; ½ teaspoon baking powder; 1 lb raw peanuts.", "method": "Cream butter and sugar, add egg, then cocoa and other dry ingredients, and lastly nuts. Place in teaspoon size on greased oven slide and bake in moderate oven for 20 minutes. Do not crush peanuts. This mixture is merely to hold the peanuts.", "notes": "Note in original: 'This mixture is merely to hold the peanuts.' — almost a brittle / praline format.", "source": "Handwritten on lined paper. Includes a small drawn icon (peanuts in shells).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163424.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) butter; 1 small cup sugar; 1 egg; 1 large cup flour; ½ teaspoon salt; 1 large teaspoon cocoa or spices or both; ½ teaspoon baking powder; 1 lb (450g) raw peanuts.", "method_modern": "Cream butter and sugar, add egg, then cocoa and other dry ingredients, and lastly nuts. Place in teaspoon size on greased oven slide and bake in moderate (180°C / 350°F / Gas 4) for 20 minutes. Do not crush peanuts. This mixture is merely to hold the peanuts.", "notes_modern": "Note in original: 'This mixture is merely to hold the peanuts.' — almost a brittle / praline format.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small cup sugar", "ingredient": "cup sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 large cup flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large cup flour", "ingredient": "cup flour", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 large teaspoon cocoa or spices or both", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large teaspoon cocoa or spices or both", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon baking powder", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 lb raw peanuts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raw peanuts", "ingredient": "raw peanuts", "category": "other", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0164", "slug": "ginger-nuts", "kind": "recipe", "source_format": "handwritten", "category": "bread", "subcategory": "handwritten", "title": "Ginger Nuts (treacle)", "yield": "Cut-out biscuits (~10 minutes, slow oven)", "ingredients": "½ lb plain flour; 1 teaspoon carb soda; 1 level tablespoon ginger; pinch of salt; 2 tablespoons milk; 2 oz butter; 2 tablespoons treacle; 2 oz brown sugar.", "method": "1. Attend to oven. 2. Grease a flat tin. 3. Sift flour, salt, ginger and sugar together. 4. Dissolve bicarbonate soda in milk. 5. Melt treacle and butter together and mix with milk. 6. Add to dry ingredients gradually. 7. Lift out on to a floured board and roll out ¼ inch thick. 8. Cut out with a small round cutter. 9. Place on the greased tin and bake in a slow oven about 10 minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163428.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) plain flour; 1 teaspoon carb soda; 1 level tablespoon ginger; pinch of salt; 2 tablespoons milk; 2 oz (60g) butter; 2 tablespoons treacle; 2 oz (60g) brown sugar.", "method_modern": "1. Attend to oven. 2. Grease a flat tin. 3. Sift flour, salt, ginger and sugar together. 4. Dissolve bicarbonate soda in milk. 5. Melt treacle and butter together and mix with milk. 6. Add to dry ingredients gradually. 7. Lift out on to a floured board and roll out ¼ inch thick. 8. Cut out with a small round cutter. 9. Place on the greased tin and bake in a slow (150°C / 300°F / Gas 2) about 10 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ lb plain flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level tablespoon ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon ginger", "ingredient": "ginger", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch of salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons treacle", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "treacle", "ingredient": "treacle", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz brown sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0165", "slug": "vanilla-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Vanilla Biscuits (with almond on top)", "yield": "Small round biscuits (~10 minutes, very moderate oven)", "ingredients": "4 oz flour; 2 oz butter; 2 oz sugar; ½ teaspoon baking powder; yolk of 1 egg; almonds (for top); ½ teaspoon vanilla. To glaze: white of 1 egg.", "method": "1. Attend to oven. 2. Grease oven slide or tin. 3. Beat butter and sugar to a cream. 4. Add yolk of egg and beat well, add vanilla. 5. Add sifted flour and baking powder. 6. Place onto a floured board and smooth over. 7. Roll out thinly. 8. Stamp out with small round cutter dipped in flour. 9. Put on to the greased oven slide or tin. 10. Glaze with the white of egg. 11. Put a piece of almond on each. 12. Bake in a very moderate oven for about 10 minutes. They should be very light brown when cooked. 13. Allow to cool on slide. 14. Serve on a doily on a plate.", "notes": "Formal 14-step recipe, characteristic of vintage cookery training.", "source": "Handwritten on lined paper. Formatted as a 14-step formal recipe.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163428.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) flour; 2 oz (60g) butter; 2 oz (60g) sugar; ½ teaspoon baking powder; yolk of 1 egg; almonds (for top); ½ teaspoon vanilla. To glaze: white of 1 egg.", "method_modern": "1. Attend to oven. 2. Grease oven slide or tin. 3. Beat butter and sugar to a cream. 4. Add yolk of egg and beat well, add vanilla. 5. Add sifted flour and baking powder. 6. Place onto a floured board and smooth over. 7. Roll out thinly. 8. Stamp out with small round cutter dipped in flour. 9. Put on to the greased oven slide or tin. 10. Glaze with the white of egg. 11. Put a piece of almond on each. 12. Bake in a very moderate (180°C / 350°F / Gas 4) for about 10 minutes. They should be very light brown when cooked. 13. Allow to cool on slide. 14. Serve on a doily on a plate.", "notes_modern": "Formal 14-step recipe, characteristic of vintage cookery training.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon baking powder", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "yolk of 1 egg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "yolk of 1 egg", "ingredient": "yolk of 1 egg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "almonds (for top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for top" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To glaze: white of 1 egg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To glaze: white of 1 egg", "ingredient": "to glaze: white of 1 egg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0166", "slug": "coconut-slices", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Coconut Slices", "yield": "1 slice tin (30 minutes at 325°F)", "ingredients": "Biscuit Mixture: 3 oz butter; 3 oz castor sugar; 6 oz S.R. flour; pinch salt; 1 egg yolk; vanilla essence; 2 tablespoons milk; 3 tablespoons raspberry jam. Coconut topping: 1 egg white; ½ cup castor sugar; ½ teaspoon vanilla essence; ½ cup coconut.", "method": "Cream butter and sugar, beat until fluffy. Add egg yolk, milk and vanilla. Sift flour and salt into mixture. Spread evenly in a greased biscuit slice tin. Spread with jam. Beat egg white until stiff, add sugar gradually and flavour with vanilla. Stir in the coconut and spread over biscuit mixture. Bake in upper half of moderate gas oven 325°F for 30 minutes. While still warm, cut into fingers.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163438.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Biscuit Mixture: 3 oz (90g) butter; 3 oz (90g) caster sugar; 6 oz (175g) self-raising flour; pinch salt; 1 egg yolk; vanilla essence; 2 tablespoons milk; 3 tablespoons raspberry jam. Coconut topping: 1 egg white; ½ cup caster sugar; ½ teaspoon vanilla essence; ½ cup coconut.", "method_modern": "Cream butter and sugar, beat until fluffy. Add egg yolk, milk and vanilla. Sift flour and salt into mixture. Spread evenly in a greased biscuit slice tin. Spread with jam. Beat egg white until stiff, add sugar gradually and flavour with vanilla. Stir in the coconut and spread over biscuit mixture. Bake in upper half of moderate gas oven 325°F (165°C / Gas 3) for 30 minutes. While still warm, cut into fingers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "3 oz butter", "section": "Biscuit Mixture", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz castor sugar", "section": "Biscuit Mixture", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz self-raising flour", "section": "Biscuit Mixture", "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": "Biscuit Mixture", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg yolks", "section": "Biscuit Mixture", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "vanilla essence", "section": "Biscuit Mixture", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons milk", "section": "Biscuit Mixture", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons raspberry jam. Coconut topping: 1 egg whites", "section": "Biscuit Mixture", "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "raspberry jam. Coconut topping: 1 egg whites", "ingredient": "raspberry jam. coconut topping: 1 egg whites", "category": "other", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup castor sugar", "section": "Biscuit Mixture", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla essence", "section": "Biscuit Mixture", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coconut", "section": "Biscuit Mixture", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0167", "slug": "marshmallow-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Marshmallow Biscuits (Weet-Bix base)", "yield": "1 × 10×10 tray", "ingredients": "4 Weet-Bix; 1 cup S.R. flour; 1 cup coconut; ¾ cup brown sugar; ¼ lb margarine.", "method": "Crumble dry ingredients into bowl. Melt margarine and pour on dry ingredients, mix well (mixture will be like sand). Press into 10×10 tray (or smaller if liked). Cook till golden brown in moderate oven.", "notes": "Weet-Bix base — a classic Australian cooking shortcut.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163438.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 Weet-Bix; 1 cup self-raising flour; 1 cup coconut; ¾ cup brown sugar; ¼ lb (125g) margarine.", "method_modern": "Crumble dry ingredients into bowl. Melt margarine and pour on dry ingredients, mix well (mixture will be like sand). Press into 10×10 tray (or smaller if liked). Cook till golden brown in moderate (180°C / 350°F / Gas 4).", "notes_modern": "Weet-Bix base — a classic Australian cooking shortcut.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 Weet-Bix", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "Weet-Bix", "ingredient": "weet-bix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup brown sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb margarine", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0168", "slug": "marshmallow", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Marshmallow (boiled topping)", "yield": "(makes one batch of marshmallow topping)", "ingredients": "1 cup white sugar; 1½ cups cold water; 1½ tablespoons gelatine.", "method": "Put all ingredients in saucepan. Place on stove and bring to boil about 5 to 7 minutes. When cold and beginning to set around edge, beat till thick. Colour to own liking. Use deep pan.", "notes": "", "source": "Handwritten on lined paper. The marshmallow filling/topping for the Marshmallow Biscuits above.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163438.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup white sugar; 1½ cups cold water; 1½ tablespoons gelatine.", "method_modern": "Put all ingredients in saucepan. Place on stove and bring to boil about 5 to 7 minutes. When cold and beginning to set around edge, beat till thick. Colour to own liking. Use deep pan.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup white sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "white sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups cold water", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ tablespoons gelatine", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0169", "slug": "apple-puffs", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Apple Puffs", "yield": "Apple puff pastries (round)", "ingredients": "Pastry: 9 oz S.R. flour; 4 oz fat; 2 oz sugar; pinch salt; cold water (to mix). Filling: apples (slightly stewed). Topping: castor sugar.", "method": "Sift flour and salt, rub in butter and add the sugar. Mix with cold water into a dry dough. Turn onto a slightly floured board and cut into three pieces. Roll out each piece. Place apples (slightly stewed) on first piece, then put another layer of pastry, then apple and lastly pastry. Cut in round shapes and bake till golden brown. When cooked, sprinkle with castor sugar, and serve either hot or cold.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163443.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: 9 oz (250g) self-raising flour; 4 oz (125g) fat; 2 oz (60g) sugar; pinch salt; cold water (to mix). Filling: apples (slightly stewed). Topping: caster sugar.", "method_modern": "Sift flour and salt, rub in butter and add the sugar. Mix with cold water into a dry dough. Turn onto a slightly floured board and cut into three pieces. Roll out each piece. Place apples (slightly stewed) on first piece, then put another layer of pastry, then apple and lastly pastry. Cut in round shapes and bake till golden brown. When cooked, sprinkle with caster sugar, and serve either hot or cold.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "9 oz self-raising flour", "section": "Pastry", "quantity": 9.0, "quantity_text": "9", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 255, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz fat", "section": "Pastry", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "fat", "ingredient": "fat", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz sugar", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cold water (to mix)", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to mix" }, { "raw": "Filling: apples (slightly stewed)", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Filling: apples", "ingredient": "filling: apples", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "slightly stewed" }, { "raw": "Topping: castor sugar", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Topping: castor sugar", "ingredient": "topping: castor sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0170", "slug": "ginger-nuts", "kind": "recipe", "source_format": "handwritten", "category": "bread", "subcategory": "handwritten", "title": "Ginger Nuts (alt - milk and treacle)", "yield": "(12-15 minutes, moderately hot oven)", "ingredients": "2 cups flour; ½ cup brown sugar; 4 oz butter; ½ teaspoon carb soda; 1 dessertspoon ground ginger; ¼ teaspoon cinnamon; ¼ teaspoon spice; pinch salt; 3 tablespoons treacle; 3 tablespoons milk.", "method": "Sift flour, ginger, cinnamon, spice, salt and brown sugar. Warm treacle and butter. Dissolve the soda in the milk and mix with treacle. Add to dry ingredients, mix well. Roll out. Bake moderately hot oven 12 to 15 minutes.", "notes": "Spicier than the first ginger nuts recipe — more spices.", "source": "Handwritten on lined paper. A second Ginger Nuts recipe in this section.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163443.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups flour; ½ cup brown sugar; 4 oz (125g) butter; ½ teaspoon carb soda; 1 dessertspoon ground ginger; ¼ teaspoon cinnamon; ¼ teaspoon spice; pinch salt; 3 tablespoons treacle; 3 tablespoons milk.", "method_modern": "Sift flour, ginger, cinnamon, spice, salt and brown sugar. Warm treacle and butter. Dissolve the soda in the milk and mix with treacle. Add to dry ingredients, mix well. Roll out. Bake moderately hot (190°C / 375°F / Gas 5) 12 to 15 minutes.", "notes_modern": "Spicier than the first ginger nuts recipe — more spices.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon carb soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon ground ginger", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon cinnamon", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon spice", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 tablespoons treacle", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "treacle", "ingredient": "treacle", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons milk", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0171", "slug": "plain-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Plain Biscuits (with corn flour)", "yield": "Sandwich biscuits", "ingredients": "¼ lb butter; ½ cup sugar; 1 teaspoon milk; 1½ cups S.R. flour; 1 tablespoon corn flour; 1 egg.", "method": "Cream butter and sugar, add egg and milk, mix well. Add flour and corn flour. Cut small. When cooked, join with jam and ice.", "notes": "Egg is mentioned in the method but not separately listed on this page — assumed 1 egg.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163443.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) butter; ½ cup sugar; 1 teaspoon milk; 1½ cups self-raising flour; 1 tablespoon corn flour; 1 egg.", "method_modern": "Cream butter and sugar, add egg and milk, mix well. Add flour and corn flour. Cut small. When cooked, join with jam and ice.", "notes_modern": "Egg is mentioned in the method but not separately listed on this page — assumed 1 egg.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups self-raising flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon corn flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "corn flour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0172", "slug": "biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Biscuits (Mrs Maloney's)", "yield": "Roll out very thin", "ingredients": "1 tablespoon butter; 1 teaspoon honey or syrup, just warmed; ½ cup sugar; 1 egg; 1¼ cups flour; 1 teaspoon B. powder; pinch salt.", "method": "Roll out very thin.", "notes": "Method extremely brief — only the rolling instruction was written.", "source": "Handwritten on lined paper. Named for Mrs Maloney — a friend's recipe contribution.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163443.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter; 1 teaspoon honey or syrup, just warmed; ½ cup sugar; 1 egg; 1¼ cups flour; 1 teaspoon B. powder; pinch salt.", "method_modern": "Roll out very thin.", "notes_modern": "Method extremely brief — only the rolling instruction was written.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon honey or syrup, just warmed", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "honey or syrup, just warmed", "ingredient": "honey", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1¼ cups flour", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon B. powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "B. powder", "ingredient": "b. powder", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0173", "slug": "date-nut-cookies", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Date & Nut Cookies", "yield": "Drop cookies (moderate oven)", "ingredients": "1½ cups brown sugar; ½ cup butter; ½ cup boiling water; 1 teaspoon carb soda; ½ teaspoon salt; 3 cups self-raising flour; 1 teaspoon vanilla; ½ cup chopped nuts; ½ cup chopped dates; 1 egg, well beaten.", "method": "Cream sugar and butter, add soda in boiling water and other ingredients in given order. Drop in spoonfuls on tray and bake in moderate oven. Leave on tray to cool.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163450.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups brown sugar; ½ cup butter; ½ cup boiling water; 1 teaspoon carb soda; ½ teaspoon salt; 3 cups self-raising flour; 1 teaspoon vanilla; ½ cup chopped nuts; ½ cup chopped dates; 1 egg, well beaten.", "method_modern": "Cream sugar and butter, add soda in boiling water and other ingredients in given order. Drop in spoonfuls on tray and bake in moderate (180°C / 350°F / Gas 4). Leave on tray to cool.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "1½ cups brown sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup butter", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup boiling water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups self-raising flour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped nuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped dates", "ingredient": "dates", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg, well beaten", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", well beaten", "ingredient": ", well beaten", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" } ] }, { "id": "E0174", "slug": "toll-house-chocolate-cookies", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Toll House Chocolate Cookies", "yield": "Drop cookies (10-12 minutes at 450°F electric)", "ingredients": "1 tablespoon butter or margarine; 1 dessertspoon brown sugar; 1 dessertspoon white sugar; ½ cup self-raising flour; 1 egg; pinch salt; 1 oz chopped nuts (preferably walnuts); ½ teaspoon vanilla; 1 × 4 oz packet choc bits.", "method": "Cream the butter or margarine with the brown and white sugar. Flavour with vanilla. Beat the egg and add gradually. Stir in sifted flour and salt and a few drops of hot water if necessary. Lastly, add the choc bits and nuts. Drop small spoonfuls on to a greased tray and bake in a moderate oven Temp Electric 450°F from 10 to 12 minutes.", "notes": "", "source": "Handwritten on lined paper. The classic Toll House (Nestlé) chocolate chip cookie recipe in vintage Australian quantities.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163450.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter or margarine; 1 dessertspoon brown sugar; 1 dessertspoon white sugar; ½ cup self-raising flour; 1 egg; pinch salt; 1 oz (30g) chopped nuts (preferably walnuts); ½ teaspoon vanilla; 1 × 4 oz (125g) packet choc bits.", "method_modern": "beat softened butter and sugar with an electric mixer until light and fluffy or margarine with the brown and white sugar. Flavour with vanilla. Beat the egg and add gradually. Stir in sifted flour and salt and a few drops of hot water if necessary. Lastly, add the choc bits and nuts. Drop small spoonfuls on to a greased tray and bake in a moderate (180°C / 350°F / Gas 4) Temp Electric 450°F (230°C / Gas 8) from 10 to 12 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "1 tablespoon butter or margarine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon white sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "white sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup self-raising flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 oz chopped nuts (preferably walnuts)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "preferably walnuts" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 4 oz packet choc bits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 4 oz packet choc bits", "ingredient": "× 4 oz packet choc bits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0175", "slug": "holiday-cookies", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Holiday Cookies (oats + cornflakes)", "yield": "Drop cookies (10-12 minutes at 375°F)", "ingredients": "4 oz margarine; 1 cup brown sugar, packed tight; 1 egg; 1 teaspoon vanilla; 1 cup S.R. flour; 1 cup rolled oats; 1 cup corn flakes, crushed; 2 oz salted peanuts, chopped up.", "method": "Cream margarine and sugar, add egg and vanilla, beat till smooth. Add flour, oats, cornflakes and nuts. Roll into balls size of walnuts. Lightly press with fork. Cook 10 to 12 minutes oven 375°F.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163450.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) margarine; 1 cup brown sugar, packed tight; 1 egg; 1 teaspoon vanilla; 1 cup self-raising flour; 1 cup rolled oats; 1 cup corn flakes, crushed; 2 oz (60g) salted peanuts, chopped up.", "method_modern": "Cream margarine and sugar, add egg and vanilla, beat till smooth. Add flour, oats, cornflakes and nuts. Roll into balls size of walnuts. Lightly press with fork. Cook 10 to 12 minutes oven 375°F (190°C / Gas 5).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup brown sugar, packed tight", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar, packed tight", "ingredient": "brown sugar, packed tight", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup rolled oats", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rolled oats", "ingredient": "rolled oats", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup corn flakes, crushed", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "corn flakes, crushed", "ingredient": "corn flakes", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz salted peanuts, chopped up", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "salted peanuts, chopped up", "ingredient": "salted peanuts", "category": "other", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0176", "slug": "foam-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Foam Biscuits", "yield": "Roll-out biscuits", "ingredients": "1 cup sugar; ½ cup milk; ½ teaspoon carb soda; 1 cup butter; 3 cups plain flour; vanilla and lemon essence.", "method": "Boil together sugar, milk and soda until it foams. Put pot aside to cool. Rub butter into flour, put into cooled mixture and essence. Roll out thinly.", "notes": "Distinctive method: the boiled-and-foamed sugar/milk syrup is folded into the dough.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163455.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup sugar; ½ cup milk; ½ teaspoon carb soda; 1 cup butter; 3 cups plain flour; vanilla and lemon essence.", "method_modern": "Boil together sugar, milk and soda until it foams. Put pot aside to cool. Rub butter into flour, put into cooled mixture and essence. Roll out thinly.", "notes_modern": "Distinctive method: the boiled-and-foamed sugar/milk syrup is folded into the dough.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon carb soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "carb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups plain flour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla and lemon essence", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla and lemon essence", "ingredient": "vanilla and lemon essence", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0177", "slug": "old-fashioned-currant-luncheon-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Old Fashioned Currant Luncheon Biscuits", "yield": "Oblongs about 1\" wide × 2\" long (hot oven, until light brown)", "ingredients": "2 cups plain flour; 2 tablespoons sugar; 1 teaspoon lemon juice; 1 tablespoon butter; ½ cup water; 4 oz currants; 4 oz butter; sprinkling sugar.", "method": "Sift flour and sugar into a bowl, add lemon juice, rub in the tablespoon butter. Mix to a dough with the water and knead on a floured surface. Roll dough to an oblong and spread with the rest of the butter (4 oz). Fold into halves and continue thus, rolling and folding, three more times. Cut dough into halves, roll one half into a very thin oblong, cover with the currants and sprinkle with sugar. Roll out rest of dough thinly to same size as other piece, place on top. Press down firmly, roll out thinly and prick well all over. Cut into oblongs about 1 in wide and 2 in long. Bake in a hot oven until light brown.", "notes": "Like a layered Eccles biscuit / Garibaldi.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163455.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups plain flour; 2 tablespoons sugar; 1 teaspoon lemon juice; 1 tablespoon butter; ½ cup water; 4 oz (125g) currants; 4 oz (125g) butter; sprinkling sugar.", "method_modern": "Sift flour and sugar into a bowl, add lemon juice, rub in the tablespoon butter. Mix to a dough with the water and knead on a floured surface. Roll dough to an oblong and spread with the rest of the butter (4 oz (125g)). Fold into halves and continue thus, rolling and folding, three more times. Cut dough into halves, roll one half into a very thin oblong, cover with the currants and sprinkle with sugar. Roll out rest of dough thinly to same size as other piece, place on top. Press down firmly, roll out thinly and prick well all over. Cut into oblongs about 1 in (2.5cmcm) wide and 2 in (5.1cmcm) long. Bake in a hot (200°C / 400°F / Gas 6) until light brown.", "notes_modern": "Like a layered Eccles biscuit / Garibaldi.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups plain flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz currants", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "sprinkling sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sprinkling sugar", "ingredient": "sprinkling sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0178", "slug": "cream-coconut-jumbles", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Cream Coconut Jumbles", "yield": "Drop biscuits (12 minutes, moderate oven)", "ingredients": "2 cups S.R. flour; ¾ cup butter; 1 cup sugar; 1 egg; 1 teaspoon grated orange and lemon rind; 1 tablespoon lemon juice; ½ cup milk; 1 cup coconut.", "method": "Cream butter and sugar, add egg, beat well. Add fruit rinds and juice. Add flour alternately with milk, then coconut. Mix well, using extra milk if necessary. Drop teaspoonfuls on greased slide. Bake in moderate oven. Cook about 12 minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163500.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups self-raising flour; ¾ cup butter; 1 cup sugar; 1 egg; 1 teaspoon grated orange and lemon rind; 1 tablespoon lemon juice; ½ cup milk; 1 cup coconut.", "method_modern": "Cream butter and sugar, add egg, beat well. Add fruit rinds and juice. Add flour alternately with milk, then coconut. Mix well, using extra milk if necessary. Drop teaspoonfuls on greased slide. Bake in moderate (180°C / 350°F / Gas 4). Cook about 12 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup butter", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon grated orange and lemon rind", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "grated orange and lemon rind", "ingredient": "orange and lemon rind", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0179", "slug": "biscuit-pastry", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Biscuit Pastry (for mince pies)", "yield": "Patty cases (30 minutes, moderately hot oven)", "ingredients": "12 oz plain flour; 1 level teaspoon baking powder; 6 oz butter; 4 oz castor sugar; 2 egg yolks; 1 dessertspoon water. Filling: mincemeat. Glaze: white of egg.", "method": "Cream the butter and sugar until the mixture is white and fine, add the egg yolks and the water. Knead in the sifted flour and baking powder. Roll thinly between sheets of plastic or greaseproof paper. Line deep greased patty cases with rounds of pastry. Place a dessertspoonful of mincemeat in each case, glaze the edge and cover with smaller rounds of pastry. Brush with white of egg. Bake in the upper half of moderately hot oven for 30 minutes.", "notes": "Sweet shortcrust for fruit-mince Christmas pies.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163500.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 oz (350g) plain flour; 1 level teaspoon baking powder; 6 oz (175g) butter; 4 oz (125g) caster sugar; 2 egg yolks; 1 dessertspoon water. Filling: mincemeat. Glaze: white of egg.", "method_modern": "beat softened butter and sugar with an electric mixer until light and fluffy and sugar until the mixture is white and fine, add the egg yolks and the water. Knead in the sifted flour and baking powder. Roll thinly between sheets of plastic or baking paper. Line deep greased patty cases with rounds of pastry. Place a dessertspoons (10ml each) of mincemeat in each case, glaze the edge and cover with smaller rounds of pastry. Brush with white of egg. Bake in the upper half of moderately hot (190°C / 375°F / Gas 5) for 30 minutes.", "notes_modern": "Sweet shortcrust for fruit-mince Christmas pies.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes, updated terminology.", "parsed_ingredients": [ { "raw": "12 oz plain flour", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "6 oz butter", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz castor sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 dessertspoon water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Filling: mincemeat", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Filling: mincemeat", "ingredient": "filling: mincemeat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Glaze: white of egg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Glaze: white of egg", "ingredient": "glaze: white of egg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0180", "slug": "chewie-honey-bars", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Chewie Honey Bars", "yield": "1 × 7\" × 11\" pan (moderate oven)", "ingredients": "2 cups S.R. flour; 1 cup sugar; 1 cup rolled oats; 1 cup coconut; 3 cups corn flakes; 8 oz margarine; 4 tablespoons honey. To finish: chocolate icing.", "method": "Combine flour, sugar, oats, coconut and corn flakes. Melt margarine and honey and mix into dry ingredients. Press into greased 7\" × 11\" pan and bake in moderate oven. Ice thickly with chocolate icing.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163507.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups self-raising flour; 1 cup sugar; 1 cup rolled oats; 1 cup coconut; 3 cups corn flakes; 8 oz (225g) margarine; 4 tablespoons honey. To finish: chocolate icing.", "method_modern": "Combine flour, sugar, oats, coconut and corn flakes. Melt margarine and honey and mix into dry ingredients. Press into greased 7\" (18cm) × 11\" (28cm) pan and bake in moderate (180°C / 350°F / Gas 4). Ice thickly with chocolate icing.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup rolled oats", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rolled oats", "ingredient": "rolled oats", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups corn flakes", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "corn flakes", "ingredient": "corn flakes", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "8 oz margarine", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 tablespoons honey", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To finish: chocolate icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: chocolate icing", "ingredient": "to finish: chocolate icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0181", "slug": "chocolate-fingers", "kind": "recipe", "source_format": "handwritten", "category": "dip-spread", "subcategory": "handwritten", "title": "Chocolate Fingers (Mother's Choice flour)", "yield": "1 × 7\" × 11\" pan (15-20 minutes, moderate oven)", "ingredients": "1 cup each cornflakes and Mother's Choice S.R. flour; ½ cup each coconut and loose brown sugar; 4 oz melted margarine. To finish: chocolate icing.", "method": "Combine cornflakes, flour, coconut and brown sugar. Press into greased 7\" × 11\" pan and bake in moderate oven 15-20 minutes. Spread with chocolate icing and cut into fingers. Cool and remove from tin.", "notes": "Mother's Choice was a vintage Australian flour brand.", "source": "Handwritten on lined paper. Calls for Mother's Choice S.R. flour by name.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163507.jpg" ], "parent_id": null, "tags": [ "advertorial", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup each cornflakes and Mother's Choice self-raising flour; ½ cup each coconut and loose brown sugar; 4 oz (125g) melted margarine. To finish: chocolate icing.", "method_modern": "Combine cornflakes, flour, coconut and brown sugar. Press into greased 7\" (18cm) × 11\" (28cm) pan and bake in moderate (180°C / 350°F / Gas 4) 15-20 minutes. Spread with chocolate icing and cut into fingers. Cool and remove from tin.", "notes_modern": "Mother's Choice was a vintage Australian flour brand.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup each cornflakes and Mother's Choice self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "each cornflakes and Mother's Choice self-raising flour", "ingredient": "each cornflakes and mother's choice self-raising flour", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup each coconut and loose brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "each coconut and loose brown sugar", "ingredient": "each coconut and loose brown sugar", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz melted margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "melted margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "To finish: chocolate icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: chocolate icing", "ingredient": "to finish: chocolate icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0182", "slug": "chocolate-date-slice", "kind": "recipe", "source_format": "handwritten", "category": "slice-brownie", "subcategory": "handwritten", "title": "Chocolate Date Slice", "yield": "1 × 7-8\" square tin (25-30 minutes, moderate oven)", "ingredients": "1 packet choc bits; ½ lb S.R. flour; 3 oz butter or margarine; 1 oz sugar; 1 egg; 2 tablespoons reconstituted Sunshine milk; ½ lb dates; 3 tablespoons water; pinch salt; little Sunshine milk; extra egg or water (for glazing); 1 dessertspoon sugar (for sprinkling).", "method": "Stone the dates, chop finely, place in saucepan with water and cook until soft and thick. Allow to cool, add choc bits. Sift flour with salt, rub in the butter, add sugar and beaten egg with a little milk, mix lightly, turn onto floured board. Cut in half, roll out one half to fit bottom of 7 or 8\" square tin, spread with chocolate date mixture. Roll second half and cover mixture. Mark into small squares with the back of a knife. Glaze with egg, sprinkle with sugar. Bake in a moderate oven for 25 to 30 minutes. Serve hot or cold with ice cream or custard.", "notes": "Sunshine = brand of powdered milk (vintage Australian).", "source": "Handwritten on lined paper. The recipe spans the bottom of file 163507 and the top of file 163529 (a closer detail view of the same recipe).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163507.jpg", "20240128_163529.jpg" ], "parent_id": null, "tags": [ "advertorial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet choc bits; ½ lb (225g) self-raising flour; 3 oz (90g) butter or margarine; 1 oz (30g) sugar; 1 egg; 2 tablespoons reconstituted Sunshine milk; ½ lb (225g) dates; 3 tablespoons water; pinch salt; little Sunshine milk; extra egg or water (for glazing); 1 dessertspoon sugar (for sprinkling).", "method_modern": "Stone the dates, chop finely, place in saucepan with water and cook until soft and thick. Allow to cool, add choc bits. Sift flour with salt, rub in the butter, add sugar and beaten egg with a little milk, mix lightly, turn onto floured board. Cut in half, roll out one half to fit bottom of 7 or 8\" (20cm) square tin, spread with chocolate date mixture. Roll second half and cover mixture. Mark into small squares with the back of a knife. Glaze with egg, sprinkle with sugar. Bake in a moderate (180°C / 350°F / Gas 4) for 25 to 30 minutes. Serve hot or cold with ice cream or custard.", "notes_modern": "Sunshine = brand of powdered milk (vintage Australian).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 packet choc bits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "choc bits", "ingredient": "choc bits", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "½ lb self-raising flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz butter or margarine", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons reconstituted Sunshine milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "reconstituted Sunshine milk", "ingredient": "reconstituted sunshine milk", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 tablespoons water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "little Sunshine milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "little Sunshine milk", "ingredient": "little sunshine milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra egg or water (for glazing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra egg or water", "ingredient": "egg", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for glazing" }, { "raw": "1 dessertspoon sugar (for sprinkling)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "for sprinkling" } ] }, { "id": "E0183", "slug": "chocolate-shortbread", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Chocolate Shortbread (Emma)", "yield": "1 × greased slab tin (20 minutes, moderate oven)", "ingredients": "1 cup S.R. flour; ½ cup plain flour; 2 level tablespoons cocoa; ½ cup sugar; ½ cup coconut; ¼ lb butter; 2 tablespoons boiling water.", "method": "Sift together the two flours, cocoa, then add the sugar and coconut. Melt the butter and add the boiling water. Pour over dry ingredients, mix well. Press into a greased slab tin and bake 20 minutes in a moderate oven. Ice while hot if liked, and cut into fingers when cool.", "notes": "", "source": "Newspaper recipe clipping (Emma, Geelong, V).", "contributor_name": "Emma", "contributor_location": "Geelong, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ½ cup plain flour; 2 level tablespoons cocoa; ½ cup sugar; ½ cup coconut; ¼ lb (125g) butter; 2 tablespoons boiling water.", "method_modern": "Sift together the two flours, cocoa, then add the sugar and coconut. Melt the butter and add the boiling water. Pour over dry ingredients, mix well. Press into a greased slab tin and bake 20 minutes in a moderate (180°C / 350°F / Gas 4). Ice while hot if liked, and cut into fingers when cool.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup plain flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 level tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons boiling water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0184", "slug": "chocolate-crunch", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Chocolate Crunch", "yield": "1 × Swiss roll tin (½ hour, moderate oven)", "ingredients": "8 oz butter or margarine; ½ cup castor sugar; 1¼ cups plain flour; 2¼ cups desiccated coconut; 2 cups corn flakes; 2 level tablespoons cocoa. Topping: 1½ cups sifted icing sugar; 2 level tablespoons cocoa; hot water (to make pouring consistency).", "method": "Melt butter or margarine, gently add rest of ingredients, mix thoroughly. Press into a greased Swiss roll tin and bake in a moderate oven for ½ hour. Mix together topping ingredients. Pour over the crunch while still warm.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) butter or margarine; ½ cup caster sugar; 1¼ cups plain flour; 2¼ cups desiccated coconut; 2 cups corn flakes; 2 level tablespoons cocoa. Topping: 1½ cups sifted icing sugar; 2 level tablespoons cocoa; hot water (to make pouring consistency).", "method_modern": "Melt butter or margarine, gently add rest of ingredients, mix thoroughly. Press into a greased Swiss roll tin and bake in a moderate (180°C / 350°F / Gas 4) for ½ hour. Mix together topping ingredients. Pour over the crunch while still warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "8 oz butter or margarine", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup castor sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1¼ cups plain flour", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2¼ cups desiccated coconut", "section": null, "quantity": 2.25, "quantity_text": "2¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 562, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups corn flakes", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "corn flakes", "ingredient": "corn flakes", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 level tablespoons cocoa. Topping: 1½ cups sifted icing sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa. Topping: 1½ cups sifted icing sugar", "ingredient": "cocoa. topping: 1½ cups sifted icing sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "hot water (to make pouring consistency)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to make pouring consistency" } ] }, { "id": "E0185", "slug": "chocolate-rough-biscuits", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Chocolate Rough Biscuits (Kay)", "yield": "Drop biscuits (15-30 minutes, moderate oven)", "ingredients": "1 cup S.R. flour; ½ level teaspoon salt; 2 level tablespoons cocoa; 4 level tablespoons butter; 1 teaspoon vanilla essence; ½ cup sugar; 1 egg; 1½ cups desiccated coconut.", "method": "Cream together butter and sugar, beat in egg and vanilla essence. Blend in flour and cocoa, sifted together, then add coconut gradually until a stiff mixture is formed. Roll in fairly small balls and press lightly with a fork. Bake in moderate oven for 15-30 minutes on a greased tray.", "notes": "", "source": "Newspaper recipe clipping (Kay, East Maitland, NSW).", "contributor_name": "Kay", "contributor_location": "East Maitland, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ½ level teaspoon salt; 2 level tablespoons cocoa; 4 level tablespoons butter; 1 teaspoon vanilla essence; ½ cup sugar; 1 egg; 1½ cups desiccated coconut.", "method_modern": "Cream together butter and sugar, beat in egg and vanilla essence. Blend in flour and cocoa, sifted together, then add coconut gradually until a stiff mixture is formed. Roll in fairly small balls and press lightly with a fork. Bake in moderate (180°C / 350°F / Gas 4) for 15-30 minutes on a greased tray.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 level tablespoons butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1½ cups desiccated coconut", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0186", "slug": "caramel-fingers", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Caramel Fingers (Cookie)", "yield": "1 slab tin (20 minutes, moderate oven)", "ingredients": "4 oz margarine; ½ cup brown sugar; 1 egg; 1 teaspoon vanilla essence; 1 cup mixed fruit; 1 cup S.R. flour; pinch salt. To finish: thin lemon icing; coconut.", "method": "Melt margarine and sugar in saucepan, cool a little. Add egg and vanilla, then sifted flour and salt and fruit. Mix well. Cook in a greased slab tin in moderate oven 20 minutes. While still warm, ice with thin lemon icing, sprinkle with coconut, then cut into fingers.", "notes": "", "source": "Newspaper recipe clipping (Cookie, Lower Mitcham, SA).", "contributor_name": "Cookie", "contributor_location": "Lower Mitcham, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) margarine; ½ cup brown sugar; 1 egg; 1 teaspoon vanilla essence; 1 cup mixed fruit; 1 cup self-raising flour; pinch salt. To finish: thin lemon icing; coconut.", "method_modern": "Melt margarine and sugar in saucepan, cool a little. Add egg and vanilla, then sifted flour and salt and fruit. Mix well. Cook in a greased slab tin in moderate (180°C / 350°F / Gas 4) 20 minutes. While still warm, ice with thin lemon icing, sprinkle with coconut, then cut into fingers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt. To finish: thin lemon icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt. To finish: thin lemon icing", "ingredient": "salt. to finish: thin lemon icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0187", "slug": "swiss-biscuits", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Swiss Biscuits (Alp)", "yield": "1 slab tin (~12 minutes, moderate oven)", "ingredients": "1 cup S.R. flour; ½ cup brown sugar, firmly packed; 1 cup desiccated coconut; 4 oz butter, melted; pinch salt. Icing: ¾ cup icing sugar; 1 level tablespoon cocoa; 2 level teaspoons butter; lemon juice (to mix).", "method": "Sift together flour and salt, stir in the coconut and brown sugar. Add melted butter and mix until well combined. Press into a greased slab tin and bake in a moderate oven about 12 minutes, or until golden brown. Allow to cool in the tin. Icing: Sift the icing sugar and cocoa into a saucepan. Add enough lemon juice to make a very stiff mixture, then add the butter. Stir over low heat until butter is melted and icing is of pouring consistency. Pour over the surface of the slab, cut into fingers while still warm.", "notes": "", "source": "Newspaper recipe clipping (Alp, Forest Hill, V).", "contributor_name": "Alp", "contributor_location": "Forest Hill, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup self-raising flour; ½ cup brown sugar, firmly packed; 1 cup desiccated coconut; 4 oz (125g) butter, melted; pinch salt. Icing: ¾ cup icing sugar; 1 level tablespoon cocoa; 2 level teaspoons butter; lemon juice (to mix).", "method_modern": "Sift together flour and salt, stir in the coconut and brown sugar. Add melted butter and mix until well combined. Press into a greased slab tin and bake in a moderate (180°C / 350°F / Gas 4) about 12 minutes, or until golden brown. Allow to cool in the tin. Icing: Sift the icing sugar and cocoa into a saucepan. Add enough lemon juice to make a very stiff mixture, then add the butter. Stir over low heat until butter is melted and icing is of pouring consistency. Pour over the surface of the slab, cut into fingers while still warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup brown sugar, firmly packed", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar, firmly packed", "ingredient": "brown sugar, firmly packed", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup desiccated coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter, melted", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter, melted", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt. Icing: ¾ cup icing sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt. Icing: ¾ cup icing sugar", "ingredient": "salt. icing: ¾ cup icing sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level tablespoon cocoa", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level teaspoons butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon juice (to mix)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "to mix" } ] }, { "id": "E0188", "slug": "shortbread", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Shortbread (classic 2 cups flour)", "yield": "1 baking tray (35-40 minutes, slow oven)", "ingredients": "2 cups plain flour; 4 oz butter; 2 oz castor sugar. To finish: extra castor sugar.", "method": "Cream butter and sugar. Add sifted flour gradually, retaining 1 oz flour for rolling out. Knead until dough is smooth, pliable. Roll out, using retained flour, to form ¼-in-thick rectangle. Place on greased, lightly floured baking tray. Prick well, mark into fingers. Bake in slow oven 35-40 minutes. While still hot, sprinkle with extra castor sugar; cut into fingers while still warm.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups plain flour; 4 oz (125g) butter; 2 oz (60g) caster sugar. To finish: extra caster sugar.", "method_modern": "Cream butter and sugar. Add sifted flour gradually, retaining 1 oz (30g) flour for rolling out. Knead until dough is smooth, pliable. Roll out, using retained flour, to form ¼-in-thick rectangle. Place on greased, lightly floured baking tray. Prick well, mark into fingers. Bake in slow (150°C / 300°F / Gas 2) 35-40 minutes. While still hot, sprinkle with extra caster sugar; cut into fingers while still warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 cups plain flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz castor sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "To finish: extra castor sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: extra castor sugar", "ingredient": "to finish: extra castor sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0189", "slug": "chocolate-dried-fruit-morsels", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Chocolate Dried Fruit Morsels", "yield": "Small heaps; chill until firm", "ingredients": "4 oz Copha; ½ cup sugar; 2 tablespoons milk; 10 level tablespoons powdered milk; 2 level tablespoons cocoa; few drops vanilla essence; 1 teaspoon sherry (optional); 1 cup coconut; ½ cup sultanas; ¼ cup currants; ¼ cup seeded raisins; 2 cups corn flakes or rice bubbles.", "method": "Place Copha, sugar and milk in saucepan and stir over gentle heat until melted and combined. Pour into a basin and sprinkle on the powdered milk. Beat well until blended, add cocoa, vanilla and sherry. Work in coconut, dried fruits and cornflakes. Place small heaps on greaseproof paper and chill until firm.", "notes": "No-bake chocolate clusters using the Copha/cornflakes Australian sweet tradition.", "source": "Newspaper recipe clipping (Tried It, Cummins, SA).", "contributor_name": "Tried It", "contributor_location": "Cummins, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) Copha; ½ cup sugar; 2 tablespoons milk; 10 level tablespoons powdered milk; 2 level tablespoons cocoa; few drops vanilla essence; 1 teaspoon sherry (optional); 1 cup coconut; ½ cup sultanas; ¼ cup currants; ¼ cup seeded raisins; 2 cups corn flakes or rice bubbles.", "method_modern": "Place Copha, sugar and milk in saucepan and stir over gentle heat until melted and combined. Pour into a basin and sprinkle on the powdered milk. Beat well until blended, add cocoa, vanilla and sherry. Work in coconut, dried fruits and cornflakes. Place small heaps on baking paper and chill until firm.", "notes_modern": "No-bake chocolate clusters using the Copha/cornflakes Australian sweet tradition.", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology, 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "4 oz Copha", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Copha", "ingredient": "Copha", "category": "pantry", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "10 level tablespoons powdered milk", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "few drops vanilla essence", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "few drops vanilla essence", "ingredient": "few drops vanilla essence", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon sherry (optional)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "optional" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup currants", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup seeded raisins", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "seeded raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups corn flakes or rice bubbles", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "corn flakes or rice bubbles", "ingredient": "corn flakes", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0190", "slug": "fruit-salad-slice", "kind": "recipe", "source_format": "clipping", "category": "slice-brownie", "subcategory": "clipping", "title": "Fruit Salad Slice (Joy, Mt Hagen, TPNG)", "yield": "1 slab tin (chill, then cut into squares)", "ingredients": "1½ cups flour; ½ cup sugar; 4 oz margarine; 1 egg, beaten; 1 can condensed milk; juice 3-4 lemons; 2 bananas; 2-3 passionfruit; 1 packet jelly crystals; whipped cream.", "method": "Sift the flour into a bowl, stir in the sugar, then rub in the margarine until the mixture resembles fine breadcrumbs. Mix in the egg to form a stiff dough. Press into a greased slab tin and bake in a moderate oven until light brown. Cool. Mix the condensed milk with the lemon juice and spread on top of the pastry. Slice the bananas and spread, with the passionfruit pulp, over the condensed milk. Make a jelly as directed on the packet, chill in the refrigerator until syrupy. Pour over the fruit and place in refrigerator to set. Cut into squares and serve with whipped cream.", "notes": "TPNG = Territory of Papua and New Guinea, an Australian-administered region until independence in 1975 — dates this clipping to before 1975.", "source": "Newspaper recipe clipping. Contributor: Joy Mc..., Mt Hagen, TPNG (Territory of Papua and New Guinea — pre-1975 Australian-administered).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1975, "era": "1970s", "confidence": "high", "image_files": [ "20240128_163556.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ cups flour; ½ cup sugar; 4 oz (125g) margarine; 1 egg, beaten; 1 can condensed milk; juice 3-4 lemons; 2 bananas; 2-3 passionfruit; 1 packet jelly crystals; whipped cream.", "method_modern": "Sift the flour into a bowl, stir in the sugar, then rub in the margarine until the mixture resembles fine breadcrumbs. Mix in the egg to form a stiff dough. Press into a greased slab tin and bake in a moderate (180°C / 350°F / Gas 4) until light brown. Cool. Mix the condensed milk with the lemon juice and spread on top of the pastry. Slice the bananas and spread, with the passionfruit pulp, over the condensed milk. Make a jelly as directed on the packet, chill in the refrigerator until syrupy. Pour over the fruit and place in refrigerator to set. Cut into squares and serve with whipped cream.", "notes_modern": "TPNG = Territory of Papua and New Guinea, an Australian-administered region until independence in 1975 — dates this clipping to before 1975.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "1½ cups flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg, beaten", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", beaten", "ingredient": ", beaten", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 can condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "juice 3-4 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice 3-4 lemons", "ingredient": "juice 3-4 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bananas", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bananas", "ingredient": "banana", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2-3 passionfruit", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "-3 passionfruit", "ingredient": "-3 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 packet jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "jelly crystals", "ingredient": "jelly crystals", "category": "baking", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "whipped cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped cream", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0191", "slug": "date-chews", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Date Chews", "yield": "1 large Swiss roll tin (15-20 minutes, moderate oven)", "ingredients": "1 cup each: dates; S.R. flour; sugar; coconut. ¼ lb butter; 1 dessertspoon golden syrup; 1 well-beaten egg.", "method": "Mix together 1 cup each dates, S.R. flour, sugar and coconut. Melt ¼ lb butter with 1 dessertspoon golden syrup. Cool slightly, add 1 well-beaten egg. Pour over mixed dry ingredients and combine well. Press into a large Swiss roll tin and bake in a moderate oven 15-20 minutes. Cut into fingers while hot.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163601.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup each: dates; self-raising flour; sugar; coconut. ¼ lb (125g) butter; 1 dessertspoon golden syrup; 1 well-beaten egg.", "method_modern": "Mix together 1 cup each dates, self-raising flour, sugar and coconut. Melt ¼ lb (125g) butter with 1 dessertspoon golden syrup. Cool slightly, add 1 well-beaten egg. Pour over mixed dry ingredients and combine well. Press into a large Swiss roll tin and bake in a moderate (180°C / 350°F / Gas 4) 15-20 minutes. Cut into fingers while hot.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "1 cup each: dates", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "each: dates", "ingredient": "each: dates", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "self-raising flour", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "coconut. ¼ lb butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut. ¼ lb butter", "ingredient": "coconut. ¼ lb butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 dessertspoon golden syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 well-beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "well-beaten egg", "ingredient": "well", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0192", "slug": "boston-tea-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Boston Tea Cake", "yield": "1 × 8\" × 4\" loaf tin (30 minutes, moderate oven)", "ingredients": "1 cup lightly packed brown sugar; 2 cups self-raising flour; ½ lb sultanas; 1 egg; 1 cup strong, hot tea; 1 dessertspoon melted butter; 1 tablespoon cinnamon; 1 tablespoon sugar.", "method": "Sift flour into mixing bowl, add brown sugar and sultanas. Stir in beaten egg and hot tea, beat well. Turn into greased 8 in × 4 in loaf tin. Bake in moderate oven 30 minutes, or until cooked when tested with a skewer. Remove from oven and while hot brush over melted butter and sprinkle with cinnamon and sugar which have been mixed together.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163601.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup lightly packed brown sugar; 2 cups self-raising flour; ½ lb (225g) sultanas; 1 egg; 1 cup strong, hot tea; 1 dessertspoon melted butter; 1 tablespoon cinnamon; 1 tablespoon sugar.", "method_modern": "Sift flour into mixing bowl, add brown sugar and sultanas. Stir in beaten egg and hot tea, beat well. Turn into greased 8 in (20cm) × 4 in (10cm) loaf tin. Bake in moderate (180°C / 350°F / Gas 4) 30 minutes, or until cooked when tested with a skewer. Remove from oven and while hot brush over melted butter and sprinkle with cinnamon and sugar which have been mixed together.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup lightly packed brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lightly packed brown sugar", "ingredient": "lightly packed brown sugar", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup strong, hot tea", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "strong, hot tea", "ingredient": "strong, hot tea", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon melted butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon cinnamon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0193", "slug": "barbecued-pork-and-rice-salad", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Barbecued Pork and Rice Salad", "yield": "(not stated; cooks 1 cup brown rice for full recipe)", "ingredients": "100 g snow peas, halved; 3 cups cooked brown rice (from 1 cup / 200 g); 425 g can baby corn, drained, chopped; 230 g can water chestnuts, drained, halved; 1 small (150 g) red capsicum, chopped; 4 green onions, chopped; 150 g Chinese barbecued pork, sliced; 1 tablespoon sesame seeds, toasted. Dressing: ¼ cup (60 ml) peanut oil; 2 teaspoons sesame oil; 1 teaspoon soy sauce; ¼ cup (60 ml) rice vinegar; 1 clove garlic, crushed; ½ teaspoon brown sugar.", "method": "Boil, steam or microwave snow peas until just tender; drain. Combine snow peas, rice, corn, chestnuts, capsicum, onion and pork in bowl. Add Dressing; mix well. Sprinkle with seeds. Dressing: Combine all ingredients in screw-top jar; shake well.", "notes": "Companion recipe to the Thai-style Prawn, Mango and Tomato Salad on page 19 (already in collection).", "source": "Magazine clipping, page 18 — same series as the Thai Prawn Salad (page 19 in sample). Tagline: 'On the table in 40 minutes' (associated with Australian Women's Weekly cookbooks).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163609.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "100 g snow peas, halved; 3 cups cooked brown rice (from 1 cup / 200 g); 425 g can baby corn, drained, chopped; 230 g can water chestnuts, drained, halved; 1 small (150 g) red capsicum, chopped; 4 green onions, chopped; 150 g Chinese barbecued pork, sliced; 1 tablespoon sesame seeds, toasted. Dressing: ¼ cup (60 ml) peanut oil; 2 teaspoons sesame oil; 1 teaspoon soy sauce; ¼ cup (60 ml) rice vinegar; 1 clove garlic, crushed; ½ teaspoon brown sugar.", "method_modern": "Boil, steam or microwave snow peas until just tender; drain. Combine snow peas, rice, corn, chestnuts, capsicum, onion and pork in bowl. Add Dressing; mix well. Sprinkle with seeds. Dressing: Combine all ingredients in screw-top jar; shake well.", "notes_modern": "Companion recipe to the Thai-style Prawn, Mango and Tomato Salad on page 19 (already in collection).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "100 g snow peas, halved", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "snow peas, halved", "ingredient": "snow peas, halved", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 cups cooked brown rice (from 1 cup / 200 g)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cooked brown rice", "ingredient": "cooked brown rice", "category": "other", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "from 1 cup / 200 g" }, { "raw": "425 g can baby corn, drained, chopped", "section": null, "quantity": 425.0, "quantity_text": "425", "unit": "g", "unit_kind": "weight", "ingredient_raw": "can baby corn, drained, chopped", "ingredient": "can baby corn, drained", "category": "other", "amount_metric": 425, "amount_metric_unit": "g", "notes": "" }, { "raw": "230 g can water chestnuts, drained, halved", "section": null, "quantity": 230.0, "quantity_text": "230", "unit": "g", "unit_kind": "weight", "ingredient_raw": "can water chestnuts, drained, halved", "ingredient": "can water chestnuts, drained, halved", "category": "other", "amount_metric": 230, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small (150 g) red capsicum, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small red capsicum, chopped", "ingredient": "red capsicum", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "150 g" }, { "raw": "4 green onions, chopped", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "green onions, chopped", "ingredient": "green onions", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "150 g Chinese barbecued pork, sliced", "section": null, "quantity": 150.0, "quantity_text": "150", "unit": "g", "unit_kind": "weight", "ingredient_raw": "Chinese barbecued pork, sliced", "ingredient": "chinese barbecued pork", "category": "other", "amount_metric": 150, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon sesame seeds, toasted. Dressing: ¼ cup (60 ml) peanut oil", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sesame seeds, toasted. Dressing: ¼ cup peanut oil", "ingredient": "sesame seeds", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "60 ml" }, { "raw": "2 teaspoons sesame oil", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sesame oil", "ingredient": "sesame oil", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup (60 ml) rice vinegar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rice vinegar", "ingredient": "rice vinegar", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "60 ml" }, { "raw": "1 clove garlic, crushed", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic, crushed", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "½ teaspoon brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0194", "slug": "spanish-cream", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Spanish Cream", "yield": "1 mould", "ingredients": "2 level tablespoons gelatine; 2 cups (1 pt) milk; 4 tablespoons sugar; ¼ cup hot water; 2 eggs; vanilla.", "method": "1. Beat yolks of eggs and sugar together and add milk. 2. Heat over boiling water until the mixture coats a spoon. 3. Dissolve gelatine in hot water, and add to the mixture. 4. Beat egg whites stiffly and add to the mixture. Flavour and pour into wetted mould to set.", "notes": "Classic separated dessert: clear jelly bottom, foamy custard top.", "source": "Handwritten on lined paper. New chapter tab visible: 'Desserts and Puddings'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163803.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 level tablespoons gelatine; 2 cups (1 pt (550ml)) milk; 4 tablespoons sugar; ¼ cup hot water; 2 eggs; vanilla.", "method_modern": "1. Beat yolks of eggs and sugar together and add milk. 2. Heat over boiling water until the mixture coats a spoon. 3. Dissolve gelatine in hot water, and add to the mixture. 4. Beat egg whites stiffly and add to the mixture. Flavour and pour into wetted mould to set.", "notes_modern": "Classic separated dessert: clear jelly bottom, foamy custard top.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 level tablespoons gelatine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 cups (1 pt) milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "1 pt" }, { "raw": "4 tablespoons sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup hot water", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0195", "slug": "fruit-flummery", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Fruit Flummery", "yield": "Glass dishes for serving", "ingredients": "2 level tablespoons flour; 1 cup sugar; 1 cup hot water; 2 level tablespoons gelatine; ⅔ cup passionfruit pulp; ½ cup orange juice; 1 tablespoon lemon juice; 1 or 2 egg whites.", "method": "1. Dissolve gelatine in ¼ cup hot water. 2. Blend flour with a little cold water and carefully add to hot water, add sugar and stir over the fire for 3 to 5 minutes. 3. When cooled slightly add the gelatine. 4. Add orange and lemon juice. 5. Turn into basin and when thickening slightly beat until very thick and foamy. 6. Add passionfruit pulp and stiffly beaten egg whites. Pour into glass dishes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163803.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 level tablespoons flour; 1 cup sugar; 1 cup hot water; 2 level tablespoons gelatine; ⅔ cup passionfruit pulp; ½ cup orange juice; 1 tablespoon lemon juice; 1 or 2 egg whites.", "method_modern": "1. Dissolve gelatine in ¼ cup hot water. 2. Blend flour with a little cold water and carefully add to hot water, add sugar and stir over the fire for 3 to 5 minutes. 3. When cooled slightly add the gelatine. 4. Add orange and lemon juice. 5. Turn into basin and when thickening slightly beat until very thick and foamy. 6. Add passionfruit pulp and stiffly beaten egg whites. Pour into glass dishes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 level tablespoons flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons flour", "ingredient": "plain flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup hot water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 level tablespoons gelatine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅔ cup passionfruit pulp", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "passionfruit pulp", "ingredient": "passionfruit pulp", "category": "other", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup orange juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 or 2 egg whites", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "or 2 egg whites", "ingredient": "or 2 egg whites", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0196", "slug": "sago-pudding", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Sago Pudding (lemon, set)", "yield": "1 mould", "ingredients": "3 tablespoons sago; water (for soaking); 2¼ cups water; pinch salt; juice and grated rind 1 small lemon; 1 tablespoon golden syrup; 2 tablespoons brown sugar.", "method": "Wash 3 tablespoons sago, soak in water for 2 hours. Put 2¼ cups water into a pan with a pinch salt, bring to the boil. Add the drained sago, cook, stirring, until sago is transparent. Remove from heat, stir in the juice and grated rind 1 small lemon, 1 tablespoon golden syrup and 2 tablespoons brown sugar. Turn into a mould rinsed with cold water and let set.", "notes": "", "source": "Newspaper clipping — 'REPLY' (a reader response in a recipe column).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163807.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 tablespoons sago; water (for soaking); 2¼ cups water; pinch salt; juice and grated rind 1 small lemon; 1 tablespoon golden syrup; 2 tablespoons brown sugar.", "method_modern": "Wash 3 tablespoons sago, soak in water for 2 hours. Put 2¼ cups water into a pan with a pinch salt, bring to the boil. Add the drained sago, cook, stirring, until sago is transparent. Remove from heat, stir in the juice and grated rind 1 small lemon, 1 tablespoon golden syrup and 2 tablespoons brown sugar. Turn into a mould rinsed with cold water and let set.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "3 tablespoons sago", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sago", "ingredient": "sago", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "water (for soaking)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for soaking" }, { "raw": "2¼ cups water", "section": null, "quantity": 2.25, "quantity_text": "2¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 562, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice and grated rind 1 small lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and grated rind 1 small lemon", "ingredient": "juice and grated rind 1 small lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon golden syrup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons brown sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0197", "slug": "passionfruit-shape", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Passionfruit Shape", "yield": "1 jelly mould (set, served with custard)", "ingredients": "5 level tablespoons corn flour; 4 level dessertspoons sugar; 1 pint milk; 1 level tablespoon butter; 1 egg; 4 passionfruit.", "method": "1. Blend corn flour with a little milk. 2. Place remainder of milk and sugar onto boil. 3. Stir in blended cornflour, cook 3 minutes. 4. Add butter and yolk of egg, stir and cook gently 1 minute. 5. Fold in stiffly beaten egg white, and then the passionfruit pulp. 6. Set in jelly mould and when quite cold turn out onto a glass dish and serve with custard.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163825.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "5 level tablespoons corn flour; 4 level dessertspoons sugar; 1 pint (550ml) milk; 1 level tablespoon butter; 1 egg; 4 passionfruit.", "method_modern": "1. Blend corn flour with a little milk. 2. Place remainder of milk and sugar onto boil. 3. Stir in blended cornflour, cook 3 minutes. 4. Add butter and yolk of egg, stir and cook gently 1 minute. 5. Fold in stiffly beaten egg white, and then the passionfruit pulp. 6. Set in jelly mould and when quite cold turn out onto a glass dish and serve with custard.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "5 level tablespoons corn flour", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons corn flour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 level dessertspoons sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 pint milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 level tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "4 passionfruit", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0198", "slug": "lemon-sauce-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Lemon Sauce Pudding (handwritten)", "yield": "1 pie dish (40 minutes, moderate oven)", "ingredients": "2 level tablespoons of butter; ¾ cup sugar; 1 large or 2 medium lemons; 1 cup milk; 2 eggs; 2 level tablespoons S.R. flour; 1 pinch salt.", "method": "1. Cream butter and sugar. 2. Separate white from yolk of eggs. 3. Add sifted flour and salt. 4. Add grated lemon rind, juice, yolks and milk. 5. Fold in beaten whites. 6. Pour into greased pie dish, stand in cold water. 7. Bake in a moderate oven for 40 minutes.", "notes": "Self-saucing pudding — separates into sponge top and lemon sauce below.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163825.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 level tablespoons of butter; ¾ cup sugar; 1 large or 2 medium lemons; 1 cup milk; 2 eggs; 2 level tablespoons self-raising flour; 1 pinch salt.", "method_modern": "1. Cream butter and sugar. 2. Separate white from yolk of eggs. 3. Add sifted flour and salt. 4. Add grated lemon rind, juice, yolks and milk. 5. Fold in beaten whites. 6. Pour into greased pie dish, stand in cold water. 7. Bake in a moderate (180°C / 350°F / Gas 4) for 40 minutes.", "notes_modern": "Self-saucing pudding — separates into sponge top and lemon sauce below.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 level tablespoons of butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons of butter", "ingredient": "of butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 large or 2 medium lemons", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large or 2 medium lemons", "ingredient": "or 2 medium lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 level tablespoons self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 pinch salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0199", "slug": "steamed-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Steamed Pudding (Mum's)", "yield": "1 pudding basin (steam 1½ hours)", "ingredients": "1 heaped tablespoon butter; ¾ cup sugar; 2 tablespoons coconut; pinch salt; 4 tablespoons milk; 2 unbeaten eggs; 1 cup flour; 1 teaspoon baking powder. To serve: 3 tablespoons blackberry jelly or jam (in basin); whipped cream; vanilla custard.", "method": "Melt butter in mixing bowl and add in following order: sugar, coconut, salt, milk, eggs and flour. Stir all gently together and beat 2 minutes only. Then stir in carefully the baking powder. Have ready a greased pudding basin in the bottom of which has been placed 3 tablespoons blackberry jelly or jam. Pour in mixture, cover with greased top of pudding basin and steam 1½ hours. Turn out, pile whipped cream on top, and serve with vanilla custard.", "notes": "Third great-grandmother heirloom recipe in the cookbook (after Xmas Cake (Mum's) and Colonial Fruit Cake (Mum's)).", "source": "Handwritten on lined paper. The '(Mum's)' notation marks this as Nan's mother's recipe — another great-grandmother heirloom.", "contributor_name": "Mum (great-grandmother)", "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163830.jpg" ], "parent_id": null, "tags": [ "baking", "heirloom", "preserves" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 heaped tablespoon butter; ¾ cup sugar; 2 tablespoons coconut; pinch salt; 4 tablespoons milk; 2 unbeaten eggs; 1 cup flour; 1 teaspoon baking powder. To serve: 3 tablespoons blackberry jelly or jam (in basin); whipped cream; vanilla custard.", "method_modern": "Melt butter in mixing bowl and add in following order: sugar, coconut, salt, milk, eggs and flour. Stir all gently together and beat 2 minutes only. Then stir in carefully the baking powder. Have ready a greased pudding basin in the bottom of which has been placed 3 tablespoons blackberry jelly or jam. Pour in mixture, cover with greased top of pudding basin and steam 1½ hours. Turn out, pile whipped cream on top, and serve with vanilla custard.", "notes_modern": "Third great-grandmother heirloom recipe in the cookbook (after Xmas Cake (Mum's) and Colonial Fruit Cake (Mum's)).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 heaped tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "heaped tablespoon butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons coconut", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 tablespoons milk", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 unbeaten eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "unbeaten eggs", "ingredient": "unbeaten eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon baking powder. To serve: 3 tablespoons blackberry jelly or jam (in basin)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder. To serve: 3 tablespoons blackberry jelly or jam", "ingredient": "baking powder. to serve: 3 tablespoons blackberry jelly", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "in basin" }, { "raw": "whipped cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped cream", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "vanilla custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla custard", "ingredient": "custard", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0200", "slug": "nanna-s-boiled-pudding", "kind": "recipe", "source_format": "typed", "category": "pudding", "subcategory": "typed", "title": "Nanna's Boiled Pudding (Mrs A.F. Mottley)", "yield": "1 boiled pudding (2½ hours)", "ingredients": "1 cup sugar; 2 tablespoons butter; 1 cup breadcrumbs; 1½ cups flour; 1 teaspoon soda; 1 cup boiling water; 1 cup sultanas; lemon essence.", "method": "Put sugar, soda, butter and sultanas in basin, pour boiling water on, stir until dissolved. Put in breadcrumbs, mix in flour. Boil 2½ hours.", "notes": "'Nanna's' here refers to Mrs Mottley's grandmother (the contributor, not the user's). Lemon essence quantity not stated.", "source": "Typed recipe sheet pasted into book. Attributed to Mrs A.F. Mottley.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163838.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup sugar; 2 tablespoons butter; 1 cup breadcrumbs; 1½ cups flour; 1 teaspoon soda; 1 cup boiling water; 1 cup sultanas; lemon essence.", "method_modern": "Put sugar, soda, butter and sultanas in basin, pour boiling water on, stir until dissolved. Put in breadcrumbs, mix in flour. Boil 2½ hours.", "notes_modern": "'Nanna's' here refers to Mrs Mottley's grandmother (the contributor, not the user's). Lemon essence quantity not stated.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup breadcrumbs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "breadcrumbs", "ingredient": "breadcrumbs", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups flour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "soda", "ingredient": "soda water", "category": "mixers", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sultanas", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "lemon essence", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon essence", "ingredient": "lemon essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0201", "slug": "lemon-pie", "kind": "recipe", "source_format": "typed", "category": "pie-pastry", "subcategory": "typed", "title": "Lemon Pie (Noelene Burkiss)", "yield": "1 small deep pie dish", "ingredients": "1 cup fine stale breadcrumbs; ½ cup cold water; juice of 3 lemons; 1 tablespoon lemon rind, grated; 1 small cup sugar; 2 fresh eggs; very short crust pastry; dots of butter (for top).", "method": "Soak 1 cup fine stale breadcrumbs in ½ cup cold water, add juice of 3 lemons. Grate in 1 tablespoon lemon rind, and stir in 1 small cup sugar; whip to a foam 2 fresh eggs, and stir lightly with a knife into the mixture. Line a deep, small pie dish with very short crust; pour in the ingredients, place dots of butter over the top and bake in an oven at first hot, and in 5 mins. turned down to mod. When set and lightly brown, it is done.", "notes": "", "source": "Typed recipe sheet. Attributed to Noelene Burkiss.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163838.jpg" ], "parent_id": null, "tags": [ "baking", "frugal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup fine stale breadcrumbs; ½ cup cold water; juice of 3 lemons; 1 tablespoon lemon rind, grated; 1 small cup sugar; 2 fresh eggs; very short crust pastry; dots of butter (for top).", "method_modern": "Soak 1 cup fine stale breadcrumbs in ½ cup cold water, add juice of 3 lemons. Grate in 1 tablespoon lemon rind, and stir in 1 small cup sugar; whip to a foam 2 fresh eggs, and stir lightly with a knife into the mixture. Line a deep, small pie dish with very short crust; pour in the ingredients, place dots of butter over the top and bake in an oven at first hot, and in 5 mins. turned down to mod. When set and lightly brown, it is done.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup fine stale breadcrumbs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "fine stale breadcrumbs", "ingredient": "fine stale breadcrumbs", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup cold water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice of 3 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 3 lemons", "ingredient": "juice of 3 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon lemon rind, grated", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon rind, grated", "ingredient": "lemon zest", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small cup sugar", "ingredient": "cup sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 fresh eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "fresh eggs", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "very short crust pastry", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "very short crust pastry", "ingredient": "very short crust pastry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "dots of butter (for top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "dots of butter", "ingredient": "dots of butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for top" } ] }, { "id": "E0202", "slug": "steamed-date-pudding", "kind": "recipe", "source_format": "typed", "category": "pudding", "subcategory": "typed", "title": "Steamed Date Pudding (Mrs N. Goodwin)", "yield": "1 pudding (steam 2 hours)", "ingredients": "1 cup flour; ½ cup sugar; 1 cup dates; 1 teaspoon each spice or cinnamon and carb soda; 1 tablespoon butter dissolved in 1 cup of boiling milk.", "method": "Mix dry ingredients together, add dates, then mix with boiling milk and butter. Steam for 2 hours.", "notes": "", "source": "Typed recipe sheet. Attributed to Mrs N. Goodwin.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163838.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup flour; ½ cup sugar; 1 cup dates; 1 teaspoon each spice or cinnamon and carb soda; 1 tablespoon butter dissolved in 1 cup of boiling milk.", "method_modern": "Mix dry ingredients together, add dates, then mix with boiling milk and butter. Steam for 2 hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup dates", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon each spice or cinnamon and carb soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "each spice or cinnamon and carb soda", "ingredient": "each spice", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon butter dissolved in 1 cup of boiling milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter dissolved in 1 cup of boiling milk", "ingredient": "butter dissolved in 1 cup of boiling milk", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0203", "slug": "lumpy-sauce-or-custard-fix", "kind": "hint", "source_format": "typed", "category": "hint-cooking", "subcategory": "individual", "title": "Lumpy sauce or custard fix", "yield": "", "ingredients": "", "method": "If a sauce or custard goes lumpy when making, beat with a rotary beater.", "notes": "", "source": "Typed recipe sheet — kitchen hint.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163838.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "If a sauce or custard goes lumpy when making, whisk with electric beaters.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: modern equipment notes.", "parsed_ingredients": [] }, { "id": "E0204", "slug": "pie-shell-browning-too-fast", "kind": "hint", "source_format": "typed", "category": "hint-misc", "subcategory": "individual", "title": "Pie shell browning too fast", "yield": "", "ingredients": "", "method": "If a pie-shell is browning too rapidly, place a piece of aluminium foil over it to stop further browning.", "notes": "", "source": "Typed recipe sheet — kitchen hint.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163838.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "If a pie-shell is browning too rapidly, place a piece of aluminium foil over it to stop further browning.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0205", "slug": "baked-lemon-pudding", "kind": "recipe", "source_format": "typed", "category": "pudding", "subcategory": "typed", "title": "Baked Lemon Pudding (N. Grant)", "yield": "1 pie dish, baked in water bath", "ingredients": "1 tablespoon butter; ¾ cup sugar; 2 tablespoons flour; 1 cup milk; 2 egg yolks; 2 egg whites; juice and rind of 1 lemon.", "method": "Cream butter and sugar. Add flour, juice and rind of lemon, yolks of eggs and milk. Mix well. Fold in stiffly beaten egg whites. Stand in dish of water and bake.", "notes": "Self-saucing lemon pudding. Oven temperature/time not specified.", "source": "Typed recipe sheet. Attributed to N. Grant. Page also has 'Christmas Pudding' visible at top of next page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163844.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter; ¾ cup sugar; 2 tablespoons flour; 1 cup milk; 2 egg yolks; 2 egg whites; juice and rind of 1 lemon.", "method_modern": "Cream butter and sugar. Add flour, juice and rind of lemon, yolks of eggs and milk. Mix well. Fold in stiffly beaten egg whites. Stand in dish of water and bake.", "notes_modern": "Self-saucing lemon pudding. Oven temperature/time not specified.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 egg whites", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "juice and rind of 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind of 1 lemon", "ingredient": "juice and rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0206", "slug": "lemon-sauce-pudding", "kind": "recipe", "source_format": "typed", "category": "pudding", "subcategory": "typed", "title": "Lemon Sauce Pudding (M. Davidson)", "yield": "1 greased dish (30-45 minutes, slow oven)", "ingredients": "1 tablespoon butter; 1 cup sugar; 2 eggs (separated); 2 tablespoons flour; 1 cup milk; juice and rind 1 large or 2 small lemons.", "method": "Cream butter and sugar then add egg yolks then juice and rind of lemon, alternately add flour and milk. Lastly fold in beaten egg whites. Place in a greased dish and bake in a slow oven 30-45 minutes.", "notes": "M. Davidson's variant of the lemon self-saucing pudding.", "source": "Typed recipe sheet. Attributed to M. Davidson.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163844.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter; 1 cup sugar; 2 eggs (separated); 2 tablespoons flour; 1 cup milk; juice and rind 1 large or 2 small lemons.", "method_modern": "Cream butter and sugar then add egg yolks then juice and rind of lemon, alternately add flour and milk. Lastly fold in beaten egg whites. Place in a greased dish and bake in a slow (150°C / 300°F / Gas 2) 30-45 minutes.", "notes_modern": "M. Davidson's variant of the lemon self-saucing pudding.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs (separated)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "separated" }, { "raw": "2 tablespoons flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice and rind 1 large or 2 small lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind 1 large or 2 small lemons", "ingredient": "juice and rind 1 large", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0207", "slug": "ice-cream", "kind": "recipe", "source_format": "handwritten", "category": "dessert", "subcategory": "handwritten", "title": "Ice Cream (homemade, gelatine-set)", "yield": "(not stated)", "ingredients": "1 pt milk; 4 tablespoons powdered milk; 3 tablespoons sugar; 1 teaspoon gelatine; 2 tablespoons water; vanilla.", "method": "Warm milk, put powdered milk and sugar; mix; add gelatine. Let set slightly and beat. Add vanilla.", "notes": "Brief instructions — assumed standard freezing in trays.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163856.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 pt (550ml) milk; 4 tablespoons powdered milk; 3 tablespoons sugar; 1 teaspoon gelatine; 2 tablespoons water; vanilla.", "method_modern": "Warm milk, put powdered milk and sugar; mix; add gelatine. Let set slightly and beat. Add vanilla.", "notes_modern": "Brief instructions — assumed standard freezing in trays.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 pt milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 tablespoons powdered milk", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0208", "slug": "christmas-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Christmas Pudding (steamed 7 hours)", "yield": "1 × 4-pint pudding basin (steam 7 hours; reheat 3 hours)", "ingredients": "8 oz plain flour; 8 oz soft breadcrumbs; ½ level teaspoon salt; 4 level teaspoons mixed spice; 2 level teaspoons nutmeg; ½ level teaspoon bicarbonate soda; ¾ lb butter; ½ lb brown sugar; 4 eggs; 1 lb raisins; 1 lb sultanas; ¼ lb currants; ½ lb dates; ½ lb mixed peel; 6 tablespoons brandy, sherry or rum.", "method": "Cream the butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Stir in the breadcrumbs, prepared fruits and sifted dry ingredients. Lastly, stir in the spirits, mix well. Place into a greased 4-pt basin (the mixture should come to within 1\" of the top); cover with two layers of greaseproof and foil securely tied with string. Place into a large vessel of fast boiling water (the water to reach two-thirds up the side of the basin — this level must be maintained with boiling water during the whole of the cooking time). Lower the gas flame and steam for 7 hours. Cool. Store in the refrigerator. To reheat on the day of serving — boil gently for 3 hours.", "notes": "Total cooking time of 10 hours across two boilings — classic large Christmas pudding.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163856.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) plain flour; 8 oz (225g) soft breadcrumbs; ½ level teaspoon salt; 4 level teaspoons mixed spice; 2 level teaspoons nutmeg; ½ level teaspoon bicarbonate soda; ¾ lb (350g) butter; ½ lb (225g) brown sugar; 4 eggs; 1 lb (450g) raisins; 1 lb (450g) sultanas; ¼ lb (125g) currants; ½ lb (225g) dates; ½ lb (225g) mixed peel; 6 tablespoons brandy, sherry or rum.", "method_modern": "beat softened butter and sugar with an electric mixer until light and fluffy and brown sugar. Add the eggs, one at a time, beating well after each addition. Stir in the breadcrumbs, prepared fruits and sifted dry ingredients. Lastly, stir in the spirits, mix well. Place into a greased 4-pt basin (the mixture should come to within 1\" (2.5cmcm) of the top); cover with two layers of greaseproof and foil securely tied with string. Place into a large vessel of fast boiling water (the water to reach two-thirds up the side of the basin — this level must be maintained with boiling water during the whole of the cooking time). Lower the gas flame and steam for 7 hours. Cool. Store in the refrigerator. To reheat on the day of serving — boil gently for 3 hours.", "notes_modern": "Total cooking time of 10 hours across two boilings — classic large Christmas pudding.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, modern equipment notes, updated terminology.", "parsed_ingredients": [ { "raw": "8 oz plain flour", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz soft breadcrumbs", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "soft breadcrumbs", "ingredient": "soft breadcrumbs", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 level teaspoons mixed spice", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level teaspoons nutmeg", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon bicarbonate soda", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ lb butter", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 340, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 lb raisins", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb sultanas", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ lb currants", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb dates", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "dates", "ingredient": "dates", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb mixed peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mixed peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 tablespoons brandy, sherry or rum", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brandy, sherry or rum", "ingredient": "brandy, sherry", "category": "other", "amount_metric": 120, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0209", "slug": "peach-marshmallows", "kind": "recipe", "source_format": "handwritten", "category": "dessert", "subcategory": "handwritten", "title": "Peach Marshmallows (grilled)", "yield": "(not stated)", "ingredients": "Peach halves; crushed pineapple; marshmallows; ice cream (to serve).", "method": "Fill peach halves with crushed pineapple, top with marshmallows. Grill with slow heat until marshmallows melt a little. Serve with ice cream.", "notes": "Quick mid-century dessert.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163856.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Peach halves; crushed pineapple; marshmallows; ice cream (to serve).", "method_modern": "Fill peach halves with crushed pineapple, top with marshmallows. Grill with slow heat until marshmallows melt a little. Serve with ice cream.", "notes_modern": "Quick mid-century dessert.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Peach halves", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Peach halves", "ingredient": "peach halves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "crushed pineapple", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "crushed pineapple", "ingredient": "pineapple", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "marshmallows", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "marshmallows", "ingredient": "marshmallows", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "ice cream (to serve)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cream", "ingredient": "ice cream", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "to serve" } ] }, { "id": "E0210", "slug": "syrup-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Syrup Pudding (steamed)", "yield": "1 pudding basin (steam 2-3 hours)", "ingredients": "3 oz butter, lard or dripping; 3 dessertspoons golden syrup; essence of lemon; ½ lb S.R. flour; 3 oz sugar; 1 egg; pinch salt.", "method": "Make a plain stiff batter with the butter rubbed into S.R. flour, sugar and salt. Beat the eggs well with a little milk, adding a few drops of essence. Stir in dry ingredients. Butter a basin, put the syrup at the bottom and then the batter, cover with greased paper and steam for two or three hours.", "notes": "Classic golden syrup steamed pudding.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163906.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 oz (90g) butter, lard or dripping; 3 dessertspoons golden syrup; essence of lemon; ½ lb (225g) self-raising flour; 3 oz (90g) sugar; 1 egg; pinch salt.", "method_modern": "Make a plain stiff batter with the butter rubbed into self-raising flour, sugar and salt. Beat the eggs well with a little milk, adding a few drops of essence. Stir in dry ingredients. Butter a basin, put the syrup at the bottom and then the batter, cover with greased paper and steam for two or three hours.", "notes_modern": "Classic golden syrup steamed pudding.", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology, 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "3 oz butter, lard or dripping", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter, lard or dripping", "ingredient": "butter, lard", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 dessertspoons golden syrup", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "essence of lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "essence of lemon", "ingredient": "essence of lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ lb self-raising flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0211", "slug": "chocolate-queen-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Chocolate Queen Pudding", "yield": "1 pie dish (moderate oven 400°F)", "ingredients": "3 oz breadcrumbs; 3 oz sugar; 2 eggs; ¾ pt milk; vanilla; 1 × 4 oz packet choc bits.", "method": "Heat the milk. When cool, add 1 oz sugar, the yolks of two eggs and the vanilla. Pour half into a well buttered pie dish, sprinkle with choc bits, then add remainder of the mixture. Stiffly beat the egg whites and add the remainder of the sugar. Spread over the mixture. Stand in a dish of water and bake in a moderate oven 400°F.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163906.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 oz (90g) breadcrumbs; 3 oz (90g) sugar; 2 eggs; ¾ pt (425ml) milk; vanilla; 1 × 4 oz (125g) packet choc bits.", "method_modern": "Heat the milk. When cool, add 1 oz (30g) sugar, the yolks of two eggs and the vanilla. Pour half into a well buttered pie dish, sprinkle with choc bits, then add remainder of the mixture. Stiffly beat the egg whites and add the remainder of the sugar. Spread over the mixture. Stand in a dish of water and bake in a moderate (180°C / 350°F / Gas 4) 400°F (205°C / Gas 6).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "3 oz breadcrumbs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "breadcrumbs", "ingredient": "breadcrumbs", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¾ pt milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 426, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 4 oz packet choc bits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 4 oz packet choc bits", "ingredient": "× 4 oz packet choc bits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0212", "slug": "sago-plum-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Sago Plum Pudding", "yield": "1 pudding basin (steam 3 hours)", "ingredients": "2 lightly rounded tablespoons sago; 1 cup milk; 2 oz butter or margarine; 1 scant cup sugar; 1 egg; 1½ cups white bread crumbs; 1 cup sultanas or chopped raisins; grated rind 1 lemon; good pinch salt; ¼ teaspoon spice/cinnamon; 2 level teaspoons bicarb soda.", "method": "Soak sago overnight in milk. Soften butter a little, then cream with sugar. Add egg, beat well together. Add soda to milk, stir until dissolved. Add half breadcrumbs to cream mix, add sago, fruit, lemon rind, spices, salt to taste. Add remaining bread crumbs. Mix well. Empty into well greased pudding basin, cover with greased greaseproof or foil. Steam for 3 hours.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163906.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 lightly rounded tablespoons sago; 1 cup milk; 2 oz (60g) butter or margarine; 1 scant cup sugar; 1 egg; 1½ cups white bread crumbs; 1 cup sultanas or chopped raisins; grated rind 1 lemon; good pinch salt; ¼ teaspoon spice/cinnamon; 2 level teaspoons bicarb soda.", "method_modern": "Soak sago overnight in milk. Soften butter a little, then cream with sugar. Add egg, beat well together. Add soda to milk, stir until dissolved. Add half breadcrumbs to cream mix, add sago, fruit, lemon rind, spices, salt to taste. Add remaining bread crumbs. Mix well. Empty into well greased pudding basin, cover with greased greaseproof or foil. Steam for 3 hours.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 lightly rounded tablespoons sago", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "lightly rounded tablespoons sago", "ingredient": "lightly rounded tablespoons sago", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz butter or margarine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or margarine", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 scant cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "scant cup sugar", "ingredient": "scant cup sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1½ cups white bread crumbs", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "white bread crumbs", "ingredient": "white bread crumbs", "category": "other", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sultanas or chopped raisins", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sultanas or chopped raisins", "ingredient": "sultanas", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "grated rind 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind 1 lemon", "ingredient": "rind 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "good pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "good pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ teaspoon spice/cinnamon", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "spice/cinnamon", "ingredient": "spice/cinnamon", "category": "other", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 level teaspoons bicarb soda", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons bicarb soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0213", "slug": "trifle-with-sponge-roll", "kind": "recipe", "source_format": "handwritten", "category": "cake", "subcategory": "handwritten", "title": "Trifle with Sponge Roll", "yield": "1 large mould", "ingredients": "1 packet lemon jelly crystals; 4 tablespoons boiling water (for jelly); slices of sponge roll; 3 dessertspoons port wine; 3 tablespoons sugar; 1½ dessertspoons cornflour; 2½ cups milk (or half milk, half evaporated milk); a few drops vanilla essence; 2 eggs (yolks + whites separately); 1 × 15 or 16 oz tin pineapple pieces, drained; ¾ cup coconut. To decorate: whipped cream; glace cherries.", "method": "Dissolve packet lemon jelly crystals in 4 tablespoons boiling water. Line sides of a large mould with slices cut from a sponge roll, sprinkle these with 3 dessertspoons port wine. Combine 3 tablespoons sugar and 1½ dessertspoons cornflour, mix in a little milk. Warm 2½ cups milk (for extra creaminess, use half fresh milk and half evaporated milk), stir into the blended cornflour. Return to the saucepan, stir over low heat until boiling and then simmer for 3 minutes. Cool slightly, add a few drops vanilla essence, 2 egg yolks beaten well, the dissolved jelly, drained pineapple pieces and ¾ cup coconut. Put aside until cold, stirring occasionally. Beat 2 egg whites until stiff and fold into mixture. Spoon into the sponge-lined mould and chill until set. Unmould on to a serving platter and decorate with whipped cream and glace cherries.", "notes": "An elaborate moulded trifle.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163911.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet lemon jelly crystals; 4 tablespoons boiling water (for jelly); slices of sponge roll; 3 dessertspoons port wine; 3 tablespoons sugar; 1½ dessertspoons cornflour; 2½ cups milk (or half milk, half evaporated milk); a few drops vanilla essence; 2 eggs (yolks + whites separately); 1 × 15 or 16 oz (450g) tin pineapple pieces, drained; ¾ cup coconut. To decorate: whipped cream; glace cherries.", "method_modern": "Dissolve packet lemon jelly crystals in 4 tablespoons boiling water. Line sides of a large mould with slices cut from a sponge roll, sprinkle these with 3 dessertspoons port wine. Combine 3 tablespoons sugar and 1½ dessertspoons cornflour, mix in a little milk. Warm 2½ cups milk (for extra creaminess, use half fresh milk and half evaporated milk), stir into the blended cornflour. Return to the saucepan, stir over low heat until boiling and then simmer for 3 minutes. Cool slightly, add a few drops vanilla essence, 2 egg yolks beaten well, the dissolved jelly, drained pineapple pieces and ¾ cup coconut. Put aside until cold, stirring occasionally. Beat 2 egg whites until stiff and fold into mixture. Spoon into the sponge-lined mould and chill until set. Unmould on to a serving platter and decorate with whipped cream and glace cherries.", "notes_modern": "An elaborate moulded trifle.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 packet lemon jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "lemon jelly crystals", "ingredient": "lemon jelly crystals", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "4 tablespoons boiling water (for jelly)", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "for jelly" }, { "raw": "slices of sponge roll", "section": null, "quantity": null, "quantity_text": "", "unit": "slice", "unit_kind": "count", "ingredient_raw": "of sponge roll", "ingredient": "sponge roll", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 dessertspoons port wine", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "port wine", "ingredient": "port wine", "category": "other", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ dessertspoons cornflour", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2½ cups milk (or half milk, half evaporated milk)", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 625, "amount_metric_unit": "ml", "notes": "or half milk, half evaporated milk" }, { "raw": "a few drops vanilla essence", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "few drops vanilla essence", "ingredient": "few drops vanilla essence", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs (yolks + whites separately)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "yolks + whites separately" }, { "raw": "1 × 15 or 16 oz tin pineapple pieces, drained", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 15 or 16 oz tin pineapple pieces, drained", "ingredient": "× 15", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup coconut. To decorate: whipped cream", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut. To decorate: whipped cream", "ingredient": "coconut. to decorate: whipped cream", "category": "other", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "glace cherries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "glace cherries", "ingredient": "glace cherries", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0214", "slug": "christmas-pudding", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Christmas Pudding (boiled in cloth)", "yield": "1 large pudding (boil 6 hours when made; 3 hours to reheat)", "ingredients": "½ lb flour; ½ lb breadcrumbs; pinch salt; 1 lb butter; 1 lb brown sugar; 1 lb currants; 1 lb sultanas; ½ lb citron peel; ½ lb raisins; 9 eggs; 1 gill brandy; ½ nutmeg; ¼ lb almonds; 1 level dessertspoon mixed spice; 1 level teaspoon bicarbonate of soda. To serve: brandy or boiled custard.", "method": "Cream butter and sugar, add well beaten eggs and brandy, mix in well. Add breadcrumbs, sifted flour, soda, nutmeg and spice. Mix all well together. Tie up in a very strong pudding cloth, allowing room for it to swell. Place in boiling water and cook 6 hours when first made, and 3 hours on the day it is to be eaten. Serve with brandy or boiled custard.", "notes": "Old-style cloth-tied boiled Christmas pudding (no basin).", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163911.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) flour; ½ lb (225g) breadcrumbs; pinch salt; 1 lb (450g) butter; 1 lb (450g) brown sugar; 1 lb (450g) currants; 1 lb (450g) sultanas; ½ lb (225g) citron peel; ½ lb (225g) raisins; 9 eggs; 1 gill (150ml) brandy; ½ nutmeg; ¼ lb (125g) almonds; 1 level dessertspoon mixed spice; 1 level teaspoon bicarb soda. To serve: brandy or boiled custard.", "method_modern": "Cream butter and sugar, add well beaten eggs and brandy, mix in well. Add breadcrumbs, sifted flour, soda, nutmeg and spice. Mix all well together. Tie up in a very strong pudding cloth, allowing room for it to swell. Place in boiling water and cook 6 hours when first made, and 3 hours on the day it is to be eaten. Serve with brandy or boiled custard.", "notes_modern": "Old-style cloth-tied boiled Christmas pudding (no basin).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ lb flour", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb breadcrumbs", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "breadcrumbs", "ingredient": "breadcrumbs", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 lb butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb currants", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb sultanas", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb citron peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "citron peel", "ingredient": "citron peel", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb raisins", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "9 eggs", "section": null, "quantity": 9.0, "quantity_text": "9", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 9.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 gill brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ lb almonds", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level dessertspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoon mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level teaspoon bicarbonate of soda", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To serve: brandy or boiled custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: brandy or boiled custard", "ingredient": "to serve: brandy", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0215", "slug": "traffic-lights", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Traffic Lights (jelly cups)", "yield": "Children's party serves (one glass each)", "ingredients": "Green jelly; yellow jelly; red jelly. Small clear glass per child.", "method": "'Traffic lights' are a popular, effective, and easy sweet for children's parties, and can be prepared the day before: Use a small clear glass for each child, and set three layers of jelly in them. First put in a layer of green jelly, let it set, then add yellow, and when set add red. Let jellies cool slightly before putting into the glasses.", "notes": "Personal contact details given on original — possibly outdated.", "source": "Newspaper clipping (Mrs J. Raymond, Corinda, Qld 4075).", "contributor_name": "Mrs J. Raymond", "contributor_location": "Corinda, Qld 4075", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163946.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Green jelly; yellow jelly; red jelly. Small clear glass per child.", "method_modern": "'Traffic lights' are a popular, effective, and easy sweet for children's parties, and can be prepared the day before: Use a small clear glass for each child, and set three layers of jelly in them. First put in a layer of green jelly, let it set, then add yellow, and when set add red. Let jellies cool slightly before putting into the glasses.", "notes_modern": "Personal contact details given on original — possibly outdated.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Green jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Green jelly", "ingredient": "green jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "yellow jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "yellow jelly", "ingredient": "yellow jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "red jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "red jelly", "ingredient": "red jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Small clear glass per child", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Small clear glass per child", "ingredient": "clear glass per child", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0216", "slug": "jelly-crystal-ice-cream", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Jelly Crystal Ice Cream (Meg)", "yield": "1 batch (freeze in ice-cream trays)", "ingredients": "1 large can evaporated milk, chilled overnight; 1 level tablespoon castor sugar; 1 packet jelly crystals (any flavor); 1 level tablespoon butter; ½ cup boiling water.", "method": "Dissolve jelly crystals, sugar and butter in ½ cup of boiling water and allow to cool but not set. Beat chilled evaporated milk in a chilled bowl until thick, then beat in cooled jelly mixture. Turn into ice-cream trays and freeze.", "notes": "", "source": "Newspaper clipping (Meg, Pinjarra, WA).", "contributor_name": "Meg", "contributor_location": "Pinjarra, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163946.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 large can evaporated milk, chilled overnight; 1 level tablespoon caster sugar; 1 packet jelly crystals (any flavor); 1 level tablespoon butter; ½ cup boiling water.", "method_modern": "Dissolve jelly crystals, sugar and butter in ½ cup of boiling water and allow to cool but not set. Beat chilled evaporated milk in a chilled bowl until thick, then beat in cooled jelly mixture. Turn into ice-cream trays and freeze.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 large can evaporated milk, chilled overnight", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large can evaporated milk, chilled overnight", "ingredient": "can evaporated milk, chilled overnight", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 level tablespoon castor sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 packet jelly crystals (any flavor)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "jelly crystals", "ingredient": "jelly crystals", "category": "baking", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "any flavor" }, { "raw": "1 level tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup boiling water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0217", "slug": "pineapple-bavarian-cream", "kind": "recipe", "source_format": "advertisement", "category": "baking-misc", "subcategory": "advertisement", "title": "Pineapple Bavarian Cream (Cottee's)", "yield": "(not stated)", "ingredients": "1 Cottee's Pineapple Jelly; ½ teaspoon grated lemon rind; 1 teaspoon lemon juice; 1 large tablespoon honey; ½ cup Carnation Milk, chilled. To serve: Cottee's Chocolate Topping.", "method": "Dissolve jelly in 1¼ cups boiling water, allow to cool, add lemon juice, grated lemon rind, honey. Add ½ cup chilled Carnation Milk. Beat with rotary beater or electric mixer until mixture fluffs up and just holds its shape. Chill until set. Serve with Cottee's smooth, rich Chocolate Topping.", "notes": "", "source": "Cottee's brand recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163946.jpg" ], "parent_id": null, "tags": [ "advertorial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 Cottee's Pineapple Jelly; ½ teaspoon grated lemon rind; 1 teaspoon lemon juice; 1 large tablespoon honey; ½ cup Carnation Milk, chilled. To serve: Cottee's Chocolate Topping.", "method_modern": "Dissolve jelly in 1¼ cups boiling water, allow to cool, add lemon juice, grated lemon rind, honey. Add ½ cup chilled Carnation Milk. Beat with rotary beater or electric mixer until mixture fluffs up and just holds its shape. Chill until set. Serve with Cottee's smooth, rich Chocolate Topping.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 Cottee's Pineapple Jelly", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "Cottee's Pineapple Jelly", "ingredient": "cottee's pineapple jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon grated lemon rind", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "grated lemon rind", "ingredient": "lemon zest", "category": "produce", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 large tablespoon honey", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large tablespoon honey", "ingredient": "honey", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup Carnation Milk, chilled", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Carnation Milk, chilled", "ingredient": "carnation milk, chilled", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To serve: Cottee's Chocolate Topping", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: Cottee's Chocolate Topping", "ingredient": "to serve: cottee's chocolate topping", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0218", "slug": "chilled-velvet-dessert", "kind": "recipe", "source_format": "advertisement", "category": "dessert", "subcategory": "advertisement", "title": "Chilled Velvet Dessert (White Wings - Joan Winfield)", "yield": "(not stated)", "ingredients": "1 White Wings Instant Pudding made with ¼ pint milk; 1 White Wings Jelly made with ¼ pint water (cooled but not yet set).", "method": "Make a White Wings Instant Pudding with only ¼ pint milk. Beat in a White Wings Jelly made with only ¼ pint water, cooled but not yet set. Serve as a parfait, pie filling or frozen dessert.", "notes": "", "source": "White Wings brand recipe clipping. Suggested by Joan Winfield.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163946.jpg" ], "parent_id": null, "tags": [ "advertorial", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 White Wings Instant Pudding made with ¼ pint (150ml) milk; 1 White Wings Jelly made with ¼ pint (150ml) water (cooled but not yet set).", "method_modern": "Make a White Wings Instant Pudding with only ¼ pint (150ml) milk. Beat in a White Wings Jelly made with only ¼ pint (150ml) water, cooled but not yet set. Serve as a parfait, pie filling or frozen dessert.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 White Wings Instant Pudding made with ¼ pint milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "White Wings Instant Pudding made with ¼ pint milk", "ingredient": "white wings instant pudding made with ¼ pint milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 White Wings Jelly made with ¼ pint water (cooled but not yet set)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "White Wings Jelly made with ¼ pint water", "ingredient": "white wings jelly made with ¼ pint water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "cooled but not yet set" } ] }, { "id": "E0219", "slug": "golden-dumplings", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Golden Dumplings", "yield": "(not stated; cook 20 minutes)", "ingredients": "Dumplings: 1 cup self-raising flour; 2 tablespoons butter; 1 egg; 2 tablespoons milk. Syrup: 1 large cup water; ½ cup brown sugar; 1 tablespoon golden syrup.", "method": "Rub one tablespoon butter into flour, add beaten egg and milk. Roll into a long roll and cut into as many dumplings as required. Put boiling water into saucepan, add brown sugar, remaining tablespoon butter and golden syrup. Bring to boil. Drop in dumplings and cook 20 minutes.", "notes": "", "source": "Newspaper clipping with a personal note: 'My mother made them and I make them now for my family, our favourite winter sweets.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163946.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dumplings: 1 cup self-raising flour; 2 tablespoons butter; 1 egg; 2 tablespoons milk. Syrup: 1 large cup water; ½ cup brown sugar; 1 tablespoon golden syrup.", "method_modern": "Rub one tablespoon butter into flour, add beaten egg and milk. Roll into a long roll and cut into as many dumplings as required. Put boiling water into saucepan, add brown sugar, remaining tablespoon butter and golden syrup. Bring to boil. Drop in dumplings and cook 20 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup self-raising flour", "section": "Dumplings", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons butter", "section": "Dumplings", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": "Dumplings", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons milk. Syrup: 1 large cup water", "section": "Dumplings", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "milk. Syrup: 1 large cup water", "ingredient": "milk. syrup: 1 large cup water", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup brown sugar", "section": "Dumplings", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon golden syrup", "section": "Dumplings", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0220", "slug": "marshmallow-pavlova", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Marshmallow Pavlova (Mrs R.E. Jewell)", "yield": "1 × 7\" diameter pavlova (1½ hours, very slow oven)", "ingredients": "4 egg-whites; 1 cup castor sugar; ½ teaspoon vanilla; ½ teaspoon white vinegar. To finish: cream and strawberries (for topping).", "method": "STEP 1: Beat egg-whites until soft peaks form; add ⅓ cup of the sugar, beat until dissolved; gradually add remaining sugar, beating well after each addition. When sugar is dissolved, add vanilla and vinegar, beat 1 minute only to combine mixture. Mixture will be thick. STEP 2: Line scone tray with lightly greased greaseproof paper, dust lightly with cornflour (or line tray with aluminium foil). Mark a 7 in diameter circle on tray. Spoon meringue into circle, spread to edge of circle, building up sides to approx. 3 in. in height. STEP 3: Carefully smooth sides and top of pavlova. Then, with knife blade, mark decorative grooves round side of pavlova; smooth over top of pavlova again. Bake in very slow oven approx. 1½ hours; pavlova should be firm to touch. Turn off heat, cool in oven, with door ajar. STEP 4: When pavlova is quite cold, take sharp knife and cut round top edge of pavlova; the crisp meringue top will fall slightly on to top of marshmallow, giving room for the topping of strawberries or any other fresh or canned fruit of your choice.", "notes": "Article quote: 'has been serving it to her appreciative family and delighted guests for many years.'", "source": "Clipping from The Australian Women's Weekly, April 5, 1972, page 53. From Mrs R.E. Jewell of Yass, NSW.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1972-04", "source_year": 1972, "era": "1970s", "confidence": "high", "image_files": [ "20240128_164022.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 egg-whites; 1 cup caster sugar; ½ teaspoon vanilla; ½ teaspoon white vinegar. To finish: cream and strawberries (for topping).", "method_modern": "STEP 1: Beat egg-whites until soft peaks form; add ⅓ cup of the sugar, beat until dissolved; gradually add remaining sugar, beating well after each addition. When sugar is dissolved, add vanilla and vinegar, beat 1 minute only to combine mixture. Mixture will be thick. STEP 2: Line scone tray with lightly greased baking paper, dust lightly with cornflour (or line tray with aluminium foil). Mark a 7 in (18cm) diameter circle on tray. Spoon meringue into circle, spread to edge of circle, building up sides to approx. 3 in. (7.6cmcm) in height. STEP 3: Carefully smooth sides and top of pavlova. Then, with knife blade, mark decorative grooves round side of pavlova; smooth over top of pavlova again. Bake in very slow (120°C / 250°F / Gas ½) approx. 1½ hours; pavlova should be firm to touch. Turn off heat, cool in oven, with door ajar. STEP 4: When pavlova is quite cold, take sharp knife and cut round top edge of pavlova; the crisp meringue top will fall slightly on to top of marshmallow, giving room for the topping of strawberries or any other fresh or canned fruit of your choice.", "notes_modern": "Article quote: 'has been serving it to her appreciative family and delighted guests for many years.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "4 egg whites", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 cup castor sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon white vinegar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "white vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To finish: cream and strawberries (for topping)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To finish: cream and strawberries", "ingredient": "to finish: cream and strawberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for topping" } ] }, { "id": "E0221", "slug": "one-egg-pavlova", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "One-Egg Pavlova", "yield": "1 × 8\" pavlova or 8 small individual shells", "ingredients": "¼ cup granulated sugar; 1 egg-white; 2 tablespoons boiling water; pinch salt; good pinch cream of tartar.", "method": "Place all ingredients in small, deep, heat-proof basin. Stand basin over saucepan of boiling water; reduce heat, beat with electric mixer or rotary beater until mixture is stiff and glossy, approximately 7 minutes. (Do not allow water to boil; there should be just enough heat to keep water hot.) Remove immediately from hot water and spread quickly on prepared trays. Baking in Electric Oven: Large pavlova; bake in very slow oven 1½ to 2 hours, cool in oven. Individual pavlovas; bake in very slow oven 30 to 45 minutes, cool in oven. Baking in Gas Oven: Large pavlova; bake in slow oven 1 hour, reduce heat to very slow, bake further 1 hour, cool in oven. Small individual pavlovas; bake in slow oven 40 to 60 minutes, cool in oven.", "notes": "AWW 1968 article tips: eggs a few days old beat best. Storage: One-Egg Pavlova keeps 1-2 weeks.", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — 'How to make THE PERFECT PAVLOVA' feature, Leila Howard Test Kitchen.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164039.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ cup granulated sugar; 1 egg-white; 2 tablespoons boiling water; pinch salt; good pinch cream of tartar.", "method_modern": "Place all ingredients in small, deep, heat-proof basin. Stand basin over saucepan of boiling water; reduce heat, beat with electric mixer or rotary beater until mixture is stiff and glossy, approximately 7 minutes. (Do not allow water to boil; there should be just enough heat to keep water hot.) Remove immediately from hot water and spread quickly on prepared trays. Baking in Electric Oven: Large pavlova; bake in very slow (120°C / 250°F / Gas ½) 1½ to 2 hours, cool in oven. Individual pavlovas; bake in very slow (120°C / 250°F / Gas ½) 30 to 45 minutes, cool in oven. Baking in Gas Oven: Large pavlova; bake in slow (150°C / 300°F / Gas 2) 1 hour, reduce heat to very slow, bake further 1 hour, cool in oven. Small individual pavlovas; bake in slow (150°C / 300°F / Gas 2) 40 to 60 minutes, cool in oven.", "notes_modern": "AWW 1968 article tips: eggs a few days old beat best. Storage: One-Egg Pavlova keeps 1-2 weeks.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "¼ cup granulated sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "granulated sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg whites", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 tablespoons boiling water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "good pinch cream of tartar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "good pinch cream of tartar", "ingredient": "cream of tartar", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0222", "slug": "easy-two-egg-pavlova", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Easy Two-Egg Pavlova", "yield": "1 × 11\" pavlova or 15 small shells", "ingredients": "2 egg-whites; 1¼ cups castor sugar; ½ teaspoon vanilla; 1 teaspoon vinegar; 1 teaspoon cornflour; 4 tablespoons boiling water.", "method": "Place all ingredients in small bowl of electric mixer, beat on high speed until mixture is very stiff (approximately 15 minutes). Spread on to prepared trays. Baking in Electric Oven: Large pavlova: bake in moderate oven 10 minutes, reduce heat to slow, bake further 45 minutes, cool in oven. Small individual pavlovas: bake in moderate oven 10 minutes, reduce heat to slow, bake further 30 minutes, cool in oven. Baking in Gas Oven: Large pavlova: bake in moderate oven 10 minutes, reduce heat to slow, bake further 1½ hours, cool in oven. Small individual pavlovas: bake moderate oven 10 minutes, reduce heat to slow, bake further 40 to 50 minutes, cool in oven.", "notes": "Storage: Easy 2-Egg Pavlova keeps 2-3 weeks.", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — Leila Howard Test Kitchen pavlova feature.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164039.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 egg-whites; 1¼ cups caster sugar; ½ teaspoon vanilla; 1 teaspoon vinegar; 1 teaspoon cornflour; 4 tablespoons boiling water.", "method_modern": "Place all ingredients in small bowl of electric mixer, beat on high speed until mixture is very stiff (approximately 15 minutes). Spread on to prepared trays. Baking in Electric Oven: Large pavlova: bake in moderate (180°C / 350°F / Gas 4) 10 minutes, reduce heat to slow, bake further 45 minutes, cool in oven. Small individual pavlovas: bake in moderate (180°C / 350°F / Gas 4) 10 minutes, reduce heat to slow, bake further 30 minutes, cool in oven. Baking in Gas Oven: Large pavlova: bake in moderate (180°C / 350°F / Gas 4) 10 minutes, reduce heat to slow, bake further 1½ hours, cool in oven. Small individual pavlovas: bake moderate (180°C / 350°F / Gas 4) 10 minutes, reduce heat to slow, bake further 40 to 50 minutes, cool in oven.", "notes_modern": "Storage: Easy 2-Egg Pavlova keeps 2-3 weeks.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "2 egg whites", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1¼ cups castor sugar", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon vanilla", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 tablespoons boiling water", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0223", "slug": "stored-heat-pavlova", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Stored-Heat Pavlova (cooks overnight)", "yield": "Two 8\" shells or 15 small individual shells (cooks in oven overnight)", "ingredients": "4 egg-whites; 1¼ cups granulated sugar; ¼ teaspoon cream of tartar; 1 teaspoon lemon juice; 1 teaspoon vanilla; ¼ teaspoon salt.", "method": "Beat egg-whites until foamy, add cream of tartar and salt; beat until stiff. Gradually add sugar, a tablespoon at a time, beating well until all sugar is dissolved. Continue beating until all sugar is added and mixture is thick and glossy. Stir in lemon juice and vanilla. Spread or pipe mixture on to prepared trays. Baking in Electric Oven: Large pavlova; place in very hot oven, close door, turn off heat, leave in oven overnight. Small individual pavlovas; preheat oven to hot, place pavlovas in oven. Turn off heat, leave pavlovas in oven overnight. Baking in Gas Oven: Large pavlova; preheat oven to very hot, place pavlova in oven, reduce heat to hot, bake 5 minutes. Turn off heat, leave pavlova in oven overnight. Small individual pavlovas; preheat oven to hot, bake 5 minutes. Turn off heat, leave pavlovas in oven overnight.", "notes": "Article note: 'It is important not to open door until it is time to take baked pavlova from oven — otherwise stored heat will be lost and pavlova will not crisp correctly.' Multiple file numbers given because the clipping is photographed from several angles.", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — Leila Howard Test Kitchen pavlova feature.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164124.jpg", "20240128_164127.jpg", "20240128_164152.jpg", "20240128_164158.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 egg-whites; 1¼ cups granulated sugar; ¼ teaspoon cream of tartar; 1 teaspoon lemon juice; 1 teaspoon vanilla; ¼ teaspoon salt.", "method_modern": "Beat egg-whites until foamy, add cream of tartar and salt; beat until stiff. Gradually add sugar, a tablespoon at a time, beating well until all sugar is dissolved. Continue beating until all sugar is added and mixture is thick and glossy. Stir in lemon juice and vanilla. Spread or pipe mixture on to prepared trays. Baking in Electric Oven: Large pavlova; place in very hot (200°C / 400°F / Gas 6), close door, turn off heat, leave in oven overnight. Small individual pavlovas; preheat oven to hot, place pavlovas in oven. Turn off heat, leave pavlovas in oven overnight. Baking in Gas Oven: Large pavlova; preheat oven to very hot, place pavlova in oven, reduce heat to hot, bake 5 minutes. Turn off heat, leave pavlova in oven overnight. Small individual pavlovas; preheat oven to hot, bake 5 minutes. Turn off heat, leave pavlovas in oven overnight.", "notes_modern": "Article note: 'It is important not to open door until it is time to take baked pavlova from oven — otherwise stored heat will be lost and pavlova will not crisp correctly.' Multiple file numbers given because the clipping is photographed from several angles.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "4 egg whites", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1¼ cups granulated sugar", "section": null, "quantity": 1.25, "quantity_text": "1¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "granulated sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 312, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon cream of tartar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cream of tartar", "ingredient": "cream of tartar", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon salt", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0224", "slug": "marshmallow-pavlova", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Marshmallow Pavlova (1968 AWW article version)", "yield": "1 × 9\" deep pavlova (1¼-1½ hours, slow oven)", "ingredients": "4 egg-whites; 1 cup castor sugar; 1 dessertspoon cornflour; 1 teaspoon vinegar.", "method": "Beat egg-whites until stiff, add ½ cup castor sugar, beat thoroughly until sugar is dissolved (approx. 5 minutes). Add remaining sugar, a tablespoon at a time, beating well after each addition. Lightly fold in sifted cornflour, then vinegar. Take 30 in length of aluminium foil, fold in half lengthwise, secure into foil; level off top (do not make into a shell). This mixture will make one deep 9 in pavlova. Do not use this mixture to make small individual pavlovas. Baking in Electric Oven: Preheat oven to moderate, reduce heat to slow, bake 1¼ hours, cool in oven. Baking in Gas Oven: Preheat oven to moderate, reduce heat to slow, bake 1¼ to 1½ hours, cool in oven. Be very careful when peeling off collar, so as not to break crisp coating.", "notes": "Article note: 'This is a favorite type of pavlova — with its deep, soft, marshmallowy centre and crisp, slightly chewy coating. It has, when cooked, a rather \\'untidy\\' appearance, compared with other mixtures — but the taste, texture, and flavor are delightful.' Different from Mrs Jewell's 1972 version (which used vanilla).", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — Leila Howard Test Kitchen pavlova feature.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164124.jpg", "20240128_164158.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 egg-whites; 1 cup caster sugar; 1 dessertspoon cornflour; 1 teaspoon vinegar.", "method_modern": "Beat egg-whites until stiff, add ½ cup caster sugar, beat thoroughly until sugar is dissolved (approx. 5 minutes). Add remaining sugar, a tablespoon at a time, beating well after each addition. Lightly fold in sifted cornflour, then vinegar. Take 30 in (76cm) length of aluminium foil, fold in half lengthwise, secure into foil; level off top (do not make into a shell). This mixture will make one deep 9 in (23cm) pavlova. Do not use this mixture to make small individual pavlovas. Baking in Electric Oven: Preheat oven to moderate, reduce heat to slow, bake 1¼ hours, cool in oven. Baking in Gas Oven: Preheat oven to moderate, reduce heat to slow, bake 1¼ to 1½ hours, cool in oven. Be very careful when peeling off collar, so as not to break crisp coating.", "notes_modern": "Article note: 'This is a favorite type of pavlova — with its deep, soft, marshmallowy centre and crisp, slightly chewy coating. It has, when cooked, a rather \\'untidy\\' appearance, compared with other mixtures — but the taste, texture, and flavor are delightful.' Different from Mrs Jewell's 1972 version (which used vanilla).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, modern equipment notes.", "parsed_ingredients": [ { "raw": "4 egg whites", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 4.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 cup castor sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0225", "slug": "chestnut-cream", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Chestnut Cream (pavlova filling)", "yield": "Fills 1 × 8\" pavlova shell", "ingredients": "9 oz can cream of chestnuts (in vanilla-flavoured syrup); ½ pint cream; 1 tablespoon brandy.", "method": "Beat chestnuts until soft, add brandy, stir in whipped cream. Fill into 8 in pavlova shell and refrigerate.", "notes": "Article note: 'There are two types of canned chestnuts; one is pure chestnuts pureed with no sweetening added. The second has sugar, glucose, and vanilla added; this is the best for above filling. Check ingredients on can.'", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — pavlova fillings section.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164124.jpg", "20240128_164249.jpg", "20240128_164256.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "9 oz (250g) can cream of chestnuts (in vanilla-flavoured syrup); ½ pint (275ml) cream; 1 tablespoon brandy.", "method_modern": "Beat chestnuts until soft, add brandy, stir in whipped cream. Fill into 8 in (20cm) pavlova shell and refrigerate.", "notes_modern": "Article note: 'There are two types of canned chestnuts; one is pure chestnuts pureed with no sweetening added. The second has sugar, glucose, and vanilla added; this is the best for above filling. Check ingredients on can.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "9 oz can cream of chestnuts (in vanilla-flavoured syrup)", "section": null, "quantity": 9.0, "quantity_text": "9", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can cream of chestnuts", "ingredient": "can cream of chestnuts", "category": "other", "amount_metric": 255, "amount_metric_unit": "g", "notes": "in vanilla-flavoured syrup" }, { "raw": "½ pint cream", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0226", "slug": "lemon-chiffon", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Lemon Chiffon (pavlova filling)", "yield": "Fills 1 pavlova", "ingredients": "¼ cup cold water; 1 dessertspoon gelatine; juice and rind 2 lemons; 2 eggs, separated; ½ cup castor sugar; ½ pint cream.", "method": "Soak gelatine in cold water. Beat egg-yolks, sugar, and lemon rind over boiling water until thick, creamy, and pale in color. Dissolve gelatine over boiling water, add lemon juice. Add gelatine mixture to cooled egg mixture, off heat, and continue beating until mixture begins to thicken. Beat egg-whites until stiff, and whip cream; gently fold into lemon mixture. When starting to set, spoon into pavlova case, refrigerate until firm. Decorate with extra whipped cream.", "notes": "", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — pavlova fillings section.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164124.jpg", "20240128_164249.jpg", "20240128_164256.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ cup cold water; 1 dessertspoon gelatine; juice and rind 2 lemons; 2 eggs, separated; ½ cup caster sugar; ½ pint (275ml) cream.", "method_modern": "Soak gelatine in cold water. Beat egg-yolks, sugar, and lemon rind over boiling water until thick, creamy, and pale in color. Dissolve gelatine over boiling water, add lemon juice. Add gelatine mixture to cooled egg mixture, off heat, and continue beating until mixture begins to thicken. Beat egg-whites until stiff, and whip cream; gently fold into lemon mixture. When starting to set, spoon into pavlova case, refrigerate until firm. Decorate with extra whipped cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "¼ cup cold water", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice and rind 2 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind 2 lemons", "ingredient": "juice and rind 2 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs, separated", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", separated", "ingredient": ", separated", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "½ cup castor sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ pint cream", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0227", "slug": "frozen-fruit-cream", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Frozen Fruit Cream (pavlova filling)", "yield": "Fills 1 pavlova", "ingredients": "Grated rind 2 oranges; 15 oz can crushed pineapple; 1 tablespoon marsala; 20 oz block vanilla ice-cream; orange segments.", "method": "Drain pineapple. Mix drained pineapple with grated orange rind and marsala. Fold in vanilla ice-cream, pour into freezer trays, allow to set slightly. Just before serving, arrange layer of orange segments on base of pavlova. Spoon over partially frozen pineapple cream. Decorate with extra orange segments. Serve at once.", "notes": "", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — pavlova fillings section.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164124.jpg", "20240128_164249.jpg", "20240128_164256.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Grated rind 2 oranges; 15 oz (425g) can crushed pineapple; 1 tablespoon marsala; 20 oz (550g) block vanilla ice-cream; orange segments.", "method_modern": "Drain pineapple. Mix drained pineapple with grated orange rind and marsala. Fold in vanilla ice-cream, pour into freezer trays, allow to set slightly. Just before serving, arrange layer of orange segments on base of pavlova. Spoon over partially frozen pineapple cream. Decorate with extra orange segments. Serve at once.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Grated rind 2 oranges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Grated rind 2 oranges", "ingredient": "rind 2 oranges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "15 oz can crushed pineapple", "section": null, "quantity": 15.0, "quantity_text": "15", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can crushed pineapple", "ingredient": "tinned pineapple", "category": "produce", "amount_metric": 425, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon marsala", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "marsala", "ingredient": "marsala", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "20 oz block vanilla ice-cream", "section": null, "quantity": 20.0, "quantity_text": "20", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "block vanilla ice-cream", "ingredient": "block vanilla ice-cream", "category": "other", "amount_metric": 567, "amount_metric_unit": "g", "notes": "" }, { "raw": "orange segments", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange segments", "ingredient": "orange segments", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0228", "slug": "classic-pavlova", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Classic Pavlova", "yield": "1 large pavlova OR 2 tiered shells (5\" + 7\")", "ingredients": "3 egg-whites; pinch salt; ¾ cup castor sugar; ¾ cup granulated sugar; 1 tablespoon cornflour; 1 teaspoon lemon juice.", "method": "Beat egg-whites and salt until stiff and dry; add castor sugar gradually, beating well between each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice. This mixture will make one large pavlova. It can also be used for 2 pavlovas, and they can be arranged in tiers as shown in color picture on previous page. To do this, mark prepared tray with 5 in circle and another prepared tray with 7 in circle. Spread approximately ¼ in layer of mixture to fit each circle. With remainder of mixture, pipe or spoon swirls round edges to form shell. Baking in Electric Oven: Large pavlova; bake in slow oven 30 to 40 minutes, cool in oven. Small individual pavlovas; bake as for large pavlova. Baking in Gas Oven: Large pavlova; bake in very slow oven 1 hour or until pavlova is dry to touch, cool in oven. Small individual pavlovas; bake in very slow oven 45 minutes, cool in oven.", "notes": "To assemble 2-tiered pavlova: place larger shell on serving dish, top with whipped cream and fruit, then smaller shell on top with more fruit in centre. Storage: Classic Pavlova keeps 10 days.", "source": "Clipping from The Australian Women's Weekly, November 27, 1968 — Leila Howard Test Kitchen pavlova feature.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1968-11", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_164146.jpg", "20240128_164241.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 egg-whites; pinch salt; ¾ cup caster sugar; ¾ cup granulated sugar; 1 tablespoon cornflour; 1 teaspoon lemon juice.", "method_modern": "Beat egg-whites and salt until stiff and dry; add caster sugar gradually, beating well between each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice. This mixture will make one large pavlova. It can also be used for 2 pavlovas, and they can be arranged in tiers as shown in color picture on previous page. To do this, mark prepared tray with 5 in (13cm) circle and another prepared tray with 7 in (18cm) circle. Spread approximately ¼ in (0.6cmcm) layer of mixture to fit each circle. With remainder of mixture, pipe or spoon swirls round edges to form shell. Baking in Electric Oven: Large pavlova; bake in slow (150°C / 300°F / Gas 2) 30 to 40 minutes, cool in oven. Small individual pavlovas; bake as for large pavlova. Baking in Gas Oven: Large pavlova; bake in very slow (120°C / 250°F / Gas ½) 1 hour or until pavlova is dry to touch, cool in oven. Small individual pavlovas; bake in very slow (120°C / 250°F / Gas ½) 45 minutes, cool in oven.", "notes_modern": "To assemble 2-tiered pavlova: place larger shell on serving dish, top with whipped cream and fruit, then smaller shell on top with more fruit in centre. Storage: Classic Pavlova keeps 10 days.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, modern equipment notes.", "parsed_ingredients": [ { "raw": "3 egg whites", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup castor sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup granulated sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "granulated sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0229", "slug": "passionfruit-delight", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Passionfruit Delight", "yield": "1 dish (set)", "ingredients": "1 egg; 1 tablespoon sugar; 1 cup milk; 6 passionfruit; 1 lemon jelly.", "method": "Put fruit in dish, beat in egg and sugar. Add milk. Make jelly in the usual way and pour over contents while hot. Leave to set.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164341.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 egg; 1 tablespoon sugar; 1 cup milk; 6 passionfruit; 1 lemon jelly.", "method_modern": "Put fruit in dish, beat in egg and sugar. Add milk. Make jelly in the usual way and pour over contents while hot. Leave to set.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 passionfruit", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 lemon jelly", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "lemon jelly", "ingredient": "lemon jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0230", "slug": "carnation-marshmallow-cloud", "kind": "recipe", "source_format": "advertisement", "category": "confectionery", "subcategory": "advertisement", "title": "Carnation Marshmallow Cloud", "yield": "Serves 6-8 (5-cup mould or ring tin)", "ingredients": "1 × 14½ oz can undiluted Carnation Evaporated Milk; 1 tablespoon lemon juice; 1 tablespoon gelatine; 1 teaspoon vanilla essence; ¾ cup castor sugar.", "method": "Soften gelatine in ½ cup water and dissolve over hot water. Cool. Chill the Carnation Milk in an ice cream tray until soft ice crystals appear around the edges, 15-20 minutes. Whip till stiff, beat in the sugar, lemon juice, vanilla essence and finally the gelatine. Pour into a wetted 5-cup mould or ring tin. Chill, unmould, serve with canned or fresh fruit in season and whipped cream.", "notes": "", "source": "Carnation brand recipe card pasted into book.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164353.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 14½ oz (400g) can undiluted Carnation Evaporated Milk; 1 tablespoon lemon juice; 1 tablespoon gelatine; 1 teaspoon vanilla essence; ¾ cup caster sugar.", "method_modern": "Soften gelatine in ½ cup water and dissolve over hot water. Cool. Chill the Carnation Milk in an ice cream tray until soft ice crystals appear around the edges, 15-20 minutes. Whip till stiff, beat in the sugar, lemon juice, vanilla essence and finally the gelatine. Pour into a wetted 5-cup mould or ring tin. Chill, unmould, serve with canned or fresh fruit in season and whipped cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 14½ oz can undiluted Carnation Evaporated Milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 14½ oz can undiluted Carnation Evaporated Milk", "ingredient": "× 14½ oz can undiluted carnation evaporated milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup castor sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0231", "slug": "lemon-cheese", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Lemon Cheese (curd)", "yield": "(not stated; cook to honey consistency)", "ingredients": "¼ lb butter; 1 lb sugar; 3 eggs; 3 lemons (juice and rind).", "method": "Put all in pot. Strain lemon juice. Heat over fire, keep stirring all the time. When the consistency of honey, take off fire.", "notes": "Classic British/Australian lemon curd ('lemon cheese' is the older name).", "source": "Handwritten on lined paper. New chapter tab visible: 'Pie & cake fillings'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164414.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "¼ lb (125g) butter; 1 lb (450g) sugar; 3 eggs; 3 lemons (juice and rind).", "method_modern": "Put all in pot. Strain lemon juice. Heat over fire, keep stirring all the time. When the consistency of honey, take off fire.", "notes_modern": "Classic British/Australian lemon curd ('lemon cheese' is the older name).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 lb sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 eggs", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3 lemons (juice and rind)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "lemons", "ingredient": "lemon", "category": "produce", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "juice and rind" } ] }, { "id": "E0232", "slug": "passionfruit-filling", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Passionfruit Filling (cream)", "yield": "1 batch (cake/pavlova filling)", "ingredients": "1 gill cream; white of 1 egg; 2 level tablespoons sugar; pulp of 6 passionfruit.", "method": "1. Whip white of egg stiffly. 2. Whip cream and sugar together. 3. Mix all lightly together with pulp of passionfruit.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164414.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 gill (150ml) cream; white of 1 egg; 2 level tablespoons sugar; pulp of 6 passionfruit.", "method_modern": "1. Whip white of egg stiffly. 2. Whip cream and sugar together. 3. Mix all lightly together with pulp of passionfruit.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 gill cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" }, { "raw": "white of 1 egg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "white of 1 egg", "ingredient": "white of 1 egg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pulp of 6 passionfruit", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pulp of 6 passionfruit", "ingredient": "pulp of 6 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0233", "slug": "passionfruit-pie-filling", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Passionfruit Pie Filling (Myrell's)", "yield": "1 pie shell", "ingredients": "1 tin condensed milk; 2 or 3 passionfruit; lemon juice.", "method": "Combine and stir till thickened. Put in pie shell.", "notes": "Another named friend's contribution — Myrell.", "source": "Handwritten on lined paper. Attributed to Myrell.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164414.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tin condensed milk; 2 or 3 passionfruit; lemon juice.", "method_modern": "Combine and stir till thickened. Put in pie shell.", "notes_modern": "Another named friend's contribution — Myrell.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tin condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "" }, { "raw": "2 or 3 passionfruit", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "or 3 passionfruit", "ingredient": "or 3 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0234", "slug": "passionfruit-filling", "kind": "recipe", "source_format": "handwritten", "category": "pudding", "subcategory": "handwritten", "title": "Passionfruit Filling (custard)", "yield": "1 batch", "ingredients": "6 passionfruit; 1 cup water; 2 tablespoons sugar; 2 tablespoons custard.", "method": "Mix custard powder with a little water and add all ingredients. Put mixture on stove till thickened.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164414.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "6 passionfruit; 1 cup water; 2 tablespoons sugar; 2 tablespoons custard.", "method_modern": "Mix custard powder with a little water and add all ingredients. Put mixture on stove till thickened.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "6 passionfruit", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons custard", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "custard", "ingredient": "custard", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0235", "slug": "pineapple-filling", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Pineapple Filling", "yield": "1 batch", "ingredients": "2½ tablespoons sugar; 1 dessertspoon each cornflour and custard powder; ½ cup pineapple juice; squeeze of lemon juice; ½ cup evaporated milk; 1 small teaspoon butter; ½ cup drained crushed pineapple.", "method": "Mix together sugar, cornflour and custard powder, pineapple juice. Stir in a good squeeze of lemon juice and ½ cup evaporated milk. Stir over low heat until boiling and thickened. Add 1 small teaspoon butter and ½ cup drained crushed pineapple.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164414.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2½ tablespoons sugar; 1 dessertspoon each cornflour and custard powder; ½ cup pineapple juice; squeeze of lemon juice; ½ cup evaporated milk; 1 small teaspoon butter; ½ cup drained crushed pineapple.", "method_modern": "Mix together sugar, cornflour and custard powder, pineapple juice. Stir in a good squeeze of lemon juice and ½ cup evaporated milk. Stir over low heat until boiling and thickened. Add 1 small teaspoon butter and ½ cup drained crushed pineapple.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2½ tablespoons sugar", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 50, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon each cornflour and custard powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "each cornflour and custard powder", "ingredient": "each cornflour and custard powder", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup pineapple juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "squeeze of lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "squeeze of lemon juice", "ingredient": "squeeze of lemon juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup evaporated milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "evaporated milk", "ingredient": "evaporated milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small teaspoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small teaspoon butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup drained crushed pineapple", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "drained crushed pineapple", "ingredient": "drained crushed pineapple", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0236", "slug": "fruit-mince", "kind": "recipe", "source_format": "handwritten", "category": "cocktail", "subcategory": "handwritten", "title": "Fruit Mince (for pies)", "yield": "Several jars (sterilised, sealed with paraffin wax)", "ingredients": "½ lb raisins; ½ lb currants; ½ lb sultanas; 2 oz peel; 6 oz shredded suet; 5 apples; ½ lb brown sugar; 4 level teaspoons spice; 2 level teaspoons grated nutmeg; ¼ level teaspoon salt; 1 gill brandy.", "method": "Wash, dry and chop the fruits, place into a basin with the shredded suet and grated apples. Stir in the spices, salt, sugar and brandy. Allow to stand overnight. Firmly pack into sterilised jars, cover with melted paraffin wax. Store in a cool, dry place.", "notes": "Old-style preservation with paraffin wax seal.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164423.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) raisins; ½ lb (225g) currants; ½ lb (225g) sultanas; 2 oz (60g) peel; 6 oz (175g) shredded suet; 5 apples; ½ lb (225g) brown sugar; 4 level teaspoons spice; 2 level teaspoons grated nutmeg; ¼ level teaspoon salt; 1 gill (150ml) brandy.", "method_modern": "Wash, dry and chop the fruits, place into a basin with the shredded suet and grated apples. Stir in the spices, salt, sugar and brandy. Allow to stand overnight. Firmly pack into sterilised jars, cover with melted paraffin wax. Store in a cool, dry place.", "notes_modern": "Old-style preservation with paraffin wax seal.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ lb raisins", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "raisins", "ingredient": "raisins", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb currants", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "currants", "ingredient": "currants", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb sultanas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sultanas", "ingredient": "sultanas", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz peel", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "peel", "ingredient": "mixed peel", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz shredded suet", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "shredded suet", "ingredient": "suet", "category": "pantry", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "5 apples", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "", "ingredient_raw": "apples", "ingredient": "apple", "category": "produce", "amount_metric": 5.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ lb brown sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 level teaspoons spice", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level teaspoons grated nutmeg", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoons grated nutmeg", "ingredient": "grated nutmeg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ level teaspoon salt", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 gill brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "gill", "unit_kind": "volume", "ingredient_raw": "brandy", "ingredient": "brandy", "category": "alcohol", "amount_metric": 142, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0237", "slug": "lemon-shortcake", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Lemon Shortcake (with Lemon Butter Filling)", "yield": "1 × 8\" sandwich tin (35 minutes, moderate oven)", "ingredients": "Pastry: 4 oz butter; ½ cup castor sugar; 1 egg; 1 cup plain flour; 1 cup S.R. flour; pinch salt; 20 almonds (for decoration); milk (for brushing). Lemon butter filling: 2 oz butter; ½ cup castor sugar; 1 egg; rind and juice of 1 lemon.", "method": "Sift flour and salt. Cream butter and sugar. Mix in egg. Add flour little at a time, working mixture to soft dough. Refrigerate 30 minutes. Divide in half. Roll out, press half in greased 8\" sandwich tin. Spread with filling. Place second half over lemon layer. Brush lightly with milk, arrange almonds round edge. Bake in moderate oven 35 minutes. Cool in tin. Lemon butter filling: Mix butter and sugar in top of double boiler. Add beaten egg, finely grated rind and juice of 1 lemon. Cook stirring over boiling water until mixture thickens. Cool.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164423.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: 4 oz (125g) butter; ½ cup caster sugar; 1 egg; 1 cup plain flour; 1 cup self-raising flour; pinch salt; 20 almonds (for decoration); milk (for brushing). Lemon butter filling: 2 oz (60g) butter; ½ cup caster sugar; 1 egg; rind and juice of 1 lemon.", "method_modern": "Sift flour and salt. Cream butter and sugar. Mix in egg. Add flour little at a time, working mixture to soft dough. Refrigerate 30 minutes. Divide in half. Roll out, press half in greased 8\" (20cm) sandwich tin. Spread with filling. Place second half over lemon layer. Brush lightly with milk, arrange almonds round edge. Bake in moderate (180°C / 350°F / Gas 4) 35 minutes. Cool in tin. Lemon butter filling: Mix butter and sugar in top of double boiler. Add beaten egg, finely grated rind and juice of 1 lemon. Cook stirring over boiling water until mixture thickens. Cool.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": "Pastry", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup castor sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 cup plain flour", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "20 almonds (for decoration)", "section": "Pastry", "quantity": 20.0, "quantity_text": "20", "unit": "", "unit_kind": "", "ingredient_raw": "almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for decoration" }, { "raw": "milk (for brushing). Lemon butter filling: 2 oz butter", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "milk . Lemon butter filling: 2 oz butter", "ingredient": "milk . lemon butter filling: 2 oz butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for brushing" }, { "raw": "½ cup castor sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "rind and juice of 1 lemon", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "rind and juice of 1 lemon", "ingredient": "rind and juice of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0238", "slug": "pineapple-filling", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "Pineapple Filling (Auntie Heather's)", "yield": "(not stated)", "ingredients": "1 × 15 oz diabetic pineapple juice; ¼ tin water; ¼ cup sugar; custard powder to thicken.", "method": "Combine ingredients; thicken with custard powder.", "notes": "Brief recipe — second 'Auntie Heather' entry in the cookbook (after Lemon Cheese Cake). Uses diabetic (sugar-free) pineapple juice.", "source": "Handwritten on lined paper at top of page; '(Auntie Heather's)' notation. Original title 'Heather' was crossed out and rewritten.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 15 oz (425g) diabetic pineapple juice; ¼ tin water; ¼ cup sugar; custard powder to thicken.", "method_modern": "Combine ingredients; thicken with custard powder.", "notes_modern": "Brief recipe — second 'Auntie Heather' entry in the cookbook (after Lemon Cheese Cake). Uses diabetic (sugar-free) pineapple juice.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 15 oz diabetic pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 15 oz diabetic pineapple juice", "ingredient": "× 15 oz diabetic pineapple juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ tin water", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tin", "unit_kind": "count", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 0.25, "amount_metric_unit": "tin", "notes": "" }, { "raw": "¼ cup sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "custard powder to thicken", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "custard powder to thicken", "ingredient": "custard powder to thicken", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0239", "slug": "caramel-sauce", "kind": "recipe", "source_format": "advertisement", "category": "confectionery", "subcategory": "advertisement", "title": "Caramel Sauce (Nestlé Reduced Cream)", "yield": "Refrigerated sauce — keeps well", "ingredients": "1 level tablespoon butter; 1 cup brown sugar; 1 × 4 oz tin Nestlé's Reduced Cream.", "method": "Melt 1 level tablespoon of butter and 1 cup brown sugar in a saucepan on low heat. Add one 4 oz tin of Nestlé's Reduced Cream and stir in well until the cream has dissolved.", "notes": "Brand copy: 'Country-style Nestle's Reduced Cream — ready whenever you need it — in two handy sizes... so wonderful for so many dishes.'", "source": "Nestlé Reduced Cream brand advertisement clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "advertorial", "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 level tablespoon butter; 1 cup brown sugar; 1 × 4 oz (125g) tin Nestlé's Reduced Cream.", "method_modern": "Melt 1 level tablespoon of butter and 1 cup brown sugar in a saucepan on low heat. Add one 4 oz (125g) tin of Nestlé's Reduced Cream and stir in well until the cream has dissolved.", "notes_modern": "Brand copy: 'Country-style Nestle's Reduced Cream — ready whenever you need it — in two handy sizes... so wonderful for so many dishes.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 level tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup brown sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 4 oz tin Nestlé's Reduced Cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 4 oz tin Nestlé's Reduced Cream", "ingredient": "× 4 oz tin nestlé's reduced cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0240", "slug": "date-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Date Spread (Rita)", "yield": "1 jar (sandwich spread, cake filling, etc.)", "ingredients": "2 cups chopped dates; ½ cup water; pinch carbonate of soda; 1 dessertspoon lemon juice; ¼ cup crushed nuts; grated rind of 1 lemon.", "method": "Place all ingredients in a saucepan. Cook over low heat, stirring constantly, until mixture becomes a thick paste. Remove from heat and pour into a clean, hot jar. Use as a sandwich spread, filling for cakes or sweet omelette, date roll and date slices.", "notes": "", "source": "Newspaper readers' recipe column (Rita, Ipswich, Q).", "contributor_name": "Rita", "contributor_location": "Ipswich, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups chopped dates; ½ cup water; pinch carbonate of soda; 1 dessertspoon lemon juice; ¼ cup crushed nuts; grated rind of 1 lemon.", "method_modern": "Place all ingredients in a saucepan. Cook over low heat, stirring constantly, until mixture becomes a thick paste. Remove from heat and pour into a clean, hot jar. Use as a sandwich spread, filling for cakes or sweet omelette, date roll and date slices.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 cups chopped dates", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped dates", "ingredient": "dates", "category": "produce", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch carbonate of soda", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch carbonate of soda", "ingredient": "carbonate of soda", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 dessertspoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup crushed nuts", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "crushed nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "grated rind of 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind of 1 lemon", "ingredient": "rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0241", "slug": "pineapple-passionfruit-pie", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Pineapple-Passionfruit Pie", "yield": "1 × 8\" or 9\" pie plate (refrigerated, set 2 hours)", "ingredients": "Crumb crust: 8 oz plain sweet biscuits; 4 oz butter or substitute, melted. Filling: 1 tablespoon sugar; 1 dessertspoon gelatine; 3 eggs, separated; pulp 2 passionfruit; 15 oz can crushed pineapple; 1 dessertspoon lemon juice; ¼ cup sugar (extra). Optional: whipped cream and extra passionfruit pulp.", "method": "Crumb Crust: Crush biscuits finely, combine well with melted butter. Press evenly over base and sides of greased 8 in or 9 in pie plate, refrigerate until firm. Filling: Combine sugar and gelatine in top of double saucepan, add undrained pineapple and egg-yolks. Stir constantly over simmering water until mixture thickens slightly, approx. 10 minutes. Remove from heat, add passionfruit pulp and lemon juice; cool. Beat egg-whites until soft peaks form, add extra sugar gradually, beat until dissolved. Fold lightly into cold pineapple mixture. Spoon into crumb case, spread evenly, refrigerate 2 hours or until firm. Decorate, if desired, with whipped cream and extra passionfruit pulp.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Crumb crust: 8 oz (225g) plain sweet biscuits; 4 oz (125g) butter or substitute, melted. Filling: 1 tablespoon sugar; 1 dessertspoon gelatine; 3 eggs, separated; pulp 2 passionfruit; 15 oz (425g) can crushed pineapple; 1 dessertspoon lemon juice; ¼ cup sugar (extra). Optional: whipped cream and extra passionfruit pulp.", "method_modern": "Crumb Crust: Crush biscuits finely, combine well with melted butter. Press evenly over base and sides of greased 8 in (20cm) or 9 in (23cm) pie plate, refrigerate until firm. Filling: Combine sugar and gelatine in top of double boiler (heatproof bowl over simmering water), add undrained pineapple and egg-yolks. Stir constantly over simmering water until mixture thickens slightly, approx. 10 minutes. Remove from heat, add passionfruit pulp and lemon juice; cool. Beat egg-whites until soft peaks form, add extra sugar gradually, beat until dissolved. Fold lightly into cold pineapple mixture. Spoon into crumb case, spread evenly, refrigerate 2 hours or until firm. Decorate, if desired, with whipped cream and extra passionfruit pulp.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz plain sweet biscuits", "section": "Crumb crust", "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain sweet biscuits", "ingredient": "plain sweet biscuits", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz butter or substitute, melted. Filling: 1 tablespoon sugar", "section": "Crumb crust", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute, melted. Filling: 1 tablespoon sugar", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon gelatine", "section": "Crumb crust", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 eggs, separated", "section": "Crumb crust", "quantity": 3.0, "quantity_text": "3", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", separated", "ingredient": ", separated", "category": "other", "amount_metric": 3.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "pulp 2 passionfruit", "section": "Crumb crust", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pulp 2 passionfruit", "ingredient": "pulp 2 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "15 oz can crushed pineapple", "section": "Crumb crust", "quantity": 15.0, "quantity_text": "15", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can crushed pineapple", "ingredient": "tinned pineapple", "category": "produce", "amount_metric": 425, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon lemon juice", "section": "Crumb crust", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup sugar (extra)", "section": "Crumb crust", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "extra" }, { "raw": "Optional: whipped cream and extra passionfruit pulp", "section": "Crumb crust", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Optional: whipped cream and extra passionfruit pulp", "ingredient": "optional: whipped cream and extra passionfruit pulp", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0242", "slug": "pineapple-coconut-crunch-pie", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Pineapple Coconut Crunch Pie", "yield": "1 × 9\" pie crust (30-35 minutes plus 5 min, moderate oven)", "ingredients": "1 × 15 oz can Golden Circle Crushed Pineapple; 1 tablespoon cornflour; 9\" unbaked pie crust; 2 egg yolks; 3 oz castor sugar; juice and rind 1 lemon; 2 tablespoons melted butter; ½ cup fresh breadcrumbs; ½ cup coconut; 1 teaspoon baking powder; 2 egg whites. To finish: little melted apricot jam; extra coconut.", "method": "Drain 1 × 15 oz can Golden Circle Crushed Pineapple. Blend liquid with 1 tablespoon cornflour, heat and stir till boiling, boil 1 minute. Stir in pineapple, place in unbaked 9\" pie crust. Beat 2 egg yolks with 3 oz castor sugar. Add juice and rind 1 lemon, 2 tablespoons melted butter, ½ cup fresh breadcrumbs, ½ cup coconut, 1 teaspoon baking powder. Fold in 2 stiffly beaten egg whites. Pour over pineapple. Bake in moderate oven 30-35 mins. Brush top with little melted apricot jam, sprinkle with more coconut, bake further 5 minutes.", "notes": "", "source": "Newspaper recipe clipping (featured recipe). Calls for Golden Circle Crushed Pineapple by name.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "baking", "preserves", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 15 oz (425g) can Golden Circle Crushed Pineapple; 1 tablespoon cornflour; 9\" (23cm) unbaked pie crust; 2 egg yolks; 3 oz (90g) caster sugar; juice and rind 1 lemon; 2 tablespoons melted butter; ½ cup fresh breadcrumbs; ½ cup coconut; 1 teaspoon baking powder; 2 egg whites. To finish: little melted apricot jam; extra coconut.", "method_modern": "Drain 1 × 15 oz (425g) can Golden Circle Crushed Pineapple. Blend liquid with 1 tablespoon cornflour, heat and stir till boiling, boil 1 minute. Stir in pineapple, place in unbaked 9\" (23cm) pie crust. Beat 2 egg yolks with 3 oz (90g) caster sugar. Add juice and rind 1 lemon, 2 tablespoons melted butter, ½ cup fresh breadcrumbs, ½ cup coconut, 1 teaspoon baking powder. Fold in 2 stiffly beaten egg whites. Pour over pineapple. Bake in moderate (180°C / 350°F / Gas 4) 30-35 mins. Brush top with little melted apricot jam, sprinkle with more coconut, bake further 5 minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 × 15 oz can Golden Circle Crushed Pineapple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 15 oz can Golden Circle Crushed Pineapple", "ingredient": "× 15 oz can golden circle crushed pineapple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "9\" unbaked pie crust", "section": null, "quantity": 9.0, "quantity_text": "9", "unit": "", "unit_kind": "", "ingredient_raw": "\" unbaked pie crust", "ingredient": "\" unbaked pie crust", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 egg yolks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "3 oz castor sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "juice and rind 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind 1 lemon", "ingredient": "juice and rind 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons melted butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup fresh breadcrumbs", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "fresh breadcrumbs", "ingredient": "breadcrumbs", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon baking powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg whites. To finish: little melted apricot jam", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites. To finish: little melted apricot jam", "ingredient": "whites. to finish: little melted apricot jam", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "extra coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0243", "slug": "basic-pie-shell-pastry", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Basic Pie Shell Pastry", "yield": "2 pie shells or 1 covered pie", "ingredients": "4 oz butter; 3 tablespoons sugar; 1 egg; pinch salt; 2 cups plain flour, sifted.", "method": "Cream 4 oz butter and 3 tablespoons sugar. Beat in 1 egg, pinch salt. Add ain flour (sifted). Blend to firm dough. Chill in fridge for 1 hour.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 3 tablespoons sugar; 1 egg; pinch salt; 2 cups plain flour, sifted.", "method_modern": "Cream 4 oz (125g) butter and 3 tablespoons sugar. Beat in 1 egg, pinch salt. Add ain flour (sifted). Blend to firm dough. Chill in fridge for 1 hour.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 tablespoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 cups plain flour, sifted", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour, sifted", "ingredient": "plain flour, sifted", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0244", "slug": "passionfruit-creme-pie", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Passionfruit Creme Pie", "yield": "1 prepared crust (chill 1 hour)", "ingredients": "1 lemon jelly; 1 cup boiling water; juice of 1 small lemon; ½ can condensed milk; juice and pulp of 4 passionfruit (or 1 small can).", "method": "Make up a lemon jelly with 1 cup boiling water, add juice of 1 small lemon, ½ can of condensed milk and the juice and pulp of four passionfruit (or 1 small can); mix well. Chill in refrigerator, stirring occasionally until starting to set (about 1 hour). Remove and beat vigorously for a few minutes before spooning into crust. Chill for about 1 hour.", "notes": "", "source": "Newspaper recipe clipping (with dark background).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164432.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lemon jelly; 1 cup boiling water; juice of 1 small lemon; ½ can condensed milk; juice and pulp of 4 passionfruit (or 1 small can).", "method_modern": "Make up a lemon jelly with 1 cup boiling water, add juice of 1 small lemon, ½ can of condensed milk and the juice and pulp of four passionfruit (or 1 small can); mix well. Chill in refrigerator, stirring occasionally until starting to set (about 1 hour). Remove and beat vigorously for a few minutes before spooning into crust. Chill for about 1 hour.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 lemon jelly", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "lemon jelly", "ingredient": "lemon jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice of 1 small lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 1 small lemon", "ingredient": "juice of 1 small lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ can condensed milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "can", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 0.5, "amount_metric_unit": "can", "notes": "" }, { "raw": "juice and pulp of 4 passionfruit (or 1 small can)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and pulp of 4 passionfruit", "ingredient": "juice and pulp of 4 passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "or 1 small can" } ] }, { "id": "E0245", "slug": "aurora-pie", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Aurora Pie (3-layer prize recipe)", "yield": "1 × deep 9\" pie plate (3-layer pie)", "ingredients": "Biscuit Pastry: 5 oz butter or substitute; 2 oz icing sugar; 1 egg; pinch salt; 4 oz self-raising flour; 2 oz plain flour; 3 oz cornflour. First layer: 2 large green apples; ¼ cup water; ¼ cup sugar; ½ cup drained crushed pineapple. Second layer: 3 oz butter or substitute; ¼ cup water; 2 tablespoons cornflour; ¾ cup pineapple juice; 3 oz sugar; 1 tablespoon lemon juice; pulp of 4 or 5 passionfruit; 1 egg-yolk. Third layer: ½ cup reserved apple juice; ¼ cup pineapple juice; 1 dessertspoon gelatine; 1 tablespoon sherry (or fruit juice); 1 egg-white; little pink food colouring. To serve: sweetened whipped cream.", "method": "Pastry: Cream butter and icing sugar, beat in egg. Sift dry ingredients twice, work into creamed mixture. Knead into soft dough. Refrigerate 30 minutes. Roll out, line deep 9 in pie plate. Prick base, bake in moderate oven until golden brown; cool. First layer: Peel, slice, and cook apples with sugar and water until soft. Drain off syrup, reserve. Measure 1 cup apple pulp, combine with pineapple. Place in base of cooked, cool pastry case. Second layer: Blend together water and cornflour. Place mixture in saucepan with butter, sugar, pineapple and lemon juices. Cook over low heat until thickened; add passionfruit pulp. Remove from heat, beat in egg-yolk; cool. Pour over apple layer in pastry case. Third layer: Heat apple and pineapple juices together, add gelatine, stir until dissolved. Cool, add sherry. Set aside until just beginning to set. Beat egg-white until very stiff. Gradually beat in gelatine mixture, continue beating until thick. If desired, tint pale pink with food coloring. Pour over other layers in pie; leave to set. Serve with sweetened whipped cream.", "notes": "", "source": "Newspaper recipe clipping. First-prize $10 winner attributed to Mrs M. Justins, P.O. Box 177, Wagin, W.A.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164449.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Biscuit Pastry: 5 oz (150g) butter or substitute; 2 oz (60g) icing sugar; 1 egg; pinch salt; 4 oz (125g) self-raising flour; 2 oz (60g) plain flour; 3 oz (90g) cornflour. First layer: 2 large green apples; ¼ cup water; ¼ cup sugar; ½ cup drained crushed pineapple. Second layer: 3 oz (90g) butter or substitute; ¼ cup water; 2 tablespoons cornflour; ¾ cup pineapple juice; 3 oz (90g) sugar; 1 tablespoon lemon juice; pulp of 4 or 5 passionfruit; 1 egg-yolk. Third layer: ½ cup reserved apple juice; ¼ cup pineapple juice; 1 dessertspoon gelatine; 1 tablespoon sherry (or fruit juice); 1 egg-white; little pink food colouring. To serve: sweetened whipped cream.", "method_modern": "Pastry: Cream butter and icing sugar, beat in egg. Sift dry ingredients twice, work into creamed mixture. Knead into soft dough. Refrigerate 30 minutes. Roll out, line deep 9 in (23cm) pie plate. Prick base, bake in moderate (180°C / 350°F / Gas 4) until golden brown; cool. First layer: Peel, slice, and cook apples with sugar and water until soft. Drain off syrup, reserve. Measure 1 cup apple pulp, combine with pineapple. Place in base of cooked, cool pastry case. Second layer: Blend together water and cornflour. Place mixture in saucepan with butter, sugar, pineapple and lemon juices. Cook over low heat until thickened; add passionfruit pulp. Remove from heat, beat in egg-yolk; cool. Pour over apple layer in pastry case. Third layer: Heat apple and pineapple juices together, add gelatine, stir until dissolved. Cool, add sherry. Set aside until just beginning to set. Beat egg-white until very stiff. Gradually beat in gelatine mixture, continue beating until thick. If desired, tint pale pink with food coloring. Pour over other layers in pie; leave to set. Serve with sweetened whipped cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "5 oz butter or substitute", "section": "Biscuit Pastry", "quantity": 5.0, "quantity_text": "5", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 142, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz icing sugar", "section": "Biscuit Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pinch salt", "section": "Biscuit Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 oz self-raising flour", "section": "Biscuit Pastry", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz plain flour", "section": "Biscuit Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz cornflour. First layer: 2 large green apples", "section": "Biscuit Pastry", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cornflour. First layer: 2 large green apples", "ingredient": "cornflour. first layer: 2 large green apples", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup water", "section": "Biscuit Pastry", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup sugar", "section": "Biscuit Pastry", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup drained crushed pineapple. Second layer: 3 oz butter or substitute", "section": "Biscuit Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "drained crushed pineapple. Second layer: 3 oz butter or substitute", "ingredient": "drained crushed pineapple. second layer: 3 oz butter", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup water", "section": "Biscuit Pastry", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons cornflour", "section": "Biscuit Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup pineapple juice", "section": "Biscuit Pastry", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz sugar", "section": "Biscuit Pastry", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pulp of 4 or 5 passionfruit", "section": "Biscuit Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pulp of 4 or 5 passionfruit", "ingredient": "pulp of 4", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg yolks. Third layer: ½ cup reserved apple juice", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks. Third layer: ½ cup reserved apple juice", "ingredient": "yolks. third layer: ½ cup reserved apple juice", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "¼ cup pineapple juice", "section": "Biscuit Pastry", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon gelatine", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sherry (or fruit juice)", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "or fruit juice" }, { "raw": "1 egg whites", "section": "Biscuit Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "little pink food colouring", "section": "Biscuit Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "little pink food colouring", "ingredient": "little pink food colouring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To serve: sweetened whipped cream", "section": "Biscuit Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: sweetened whipped cream", "ingredient": "to serve: sweetened whipped cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0246", "slug": "savory-shake", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual", "title": "Savory shake (G.E.E.)", "yield": "", "ingredients": "", "method": "Mix 1 tablespoon table salt, 1 teaspoon onion salt, y mustard, ½ teaspoon of pepper and dash of celery salt, then fill a spare salt shaker with the mixture. Excellent for using on savories.", "notes": "", "source": "Newspaper hint clipping (G.E.E., Warragul, V).", "contributor_name": "G.E.E.", "contributor_location": "Warragul, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164507.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mix 1 tablespoon table salt, 1 teaspoon onion salt, y mustard, ½ teaspoon of pepper and dash of celery salt, then fill a spare salt shaker with the mixture. Excellent for using on savories.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0247", "slug": "savoury-tomato", "kind": "recipe", "source_format": "handwritten", "category": "savoury", "subcategory": "handwritten", "title": "Savoury Tomato", "yield": "(small serving — 7 minutes cooking)", "ingredients": "1 tablespoon butter; 1 tablespoon grated cheese; 1 chopped onion; 1 tomato, peeled & chopped; pepper and salt; 1 teaspoon herbs; 1 beaten egg.", "method": "Cook altogether about seven minutes.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164507.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter; 1 tablespoon grated cheese; 1 chopped onion; 1 tomato, peeled & chopped; pepper and salt; 1 teaspoon herbs; 1 beaten egg.", "method_modern": "Cook altogether about seven minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon grated cheese", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "grated cheese", "ingredient": "cheese", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 chopped onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "chopped onion", "ingredient": "onion", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tomato, peeled & chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "tomato, peeled & chopped", "ingredient": "tomato", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pepper and salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper and salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon herbs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "herbs", "ingredient": "herbs", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0248", "slug": "green-tomato-pickles", "kind": "recipe", "source_format": "handwritten", "category": "salad-veg", "subcategory": "handwritten", "title": "Green Tomato Pickles", "yield": "Several jars (boil 1 hour)", "ingredients": "6 lb tomatoes; 3 lb onions; 2 teaspoons mustard; 1 teaspoon mixed spice; 1 teaspoon curry; ½ teaspoon cayenne pepper; 1 oz turmeric; 1 cup flour; 1¾ lb sugar; 1½ tablespoons salt; 3 pints vinegar.", "method": "Combine and let come to boil. Keep heated for 1 hour.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164507.jpg" ], "parent_id": null, "tags": [ "preserves", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "6 lb (2700g) tomatoes; 3 lb (1350g) onions; 2 teaspoons mustard; 1 teaspoon mixed spice; 1 teaspoon curry; ½ teaspoon cayenne pepper; 1 oz (30g) turmeric; 1 cup flour; 1¾ lb (800g) sugar; 1½ tablespoons salt; 3 pints (1700ml) vinegar.", "method_modern": "Combine and let come to boil. Keep heated for 1 hour.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "6 lb tomatoes", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "tomatoes", "ingredient": "tomato", "category": "produce", "amount_metric": 2722, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 lb onions", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 1361, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 teaspoons mustard", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mustard", "ingredient": "mustard powder", "category": "spices", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mixed spice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed spice", "ingredient": "mixed spice", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon curry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "curry", "ingredient": "curry", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon cayenne pepper", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cayenne pepper", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz turmeric", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "turmeric", "ingredient": "turmeric", "category": "other", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1¾ lb sugar", "section": null, "quantity": 1.75, "quantity_text": "1¾", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 794, "amount_metric_unit": "g", "notes": "" }, { "raw": "1½ tablespoons salt", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 pints vinegar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 1704, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0249", "slug": "asparagus-mornay", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Asparagus Mornay", "yield": "1 dish", "ingredients": "1 × 6 oz tin asparagus cuts; 4 tablespoons margarine; 4 tablespoons plain flour; 1 teaspoon salt; pinch cayenne pepper; ½ level teaspoon mustard; 2 or 3 hard boiled eggs; 8 oz corn kernels; milk to make ¾ pint with reserved asparagus liquid.", "method": "Drain asparagus, measure liquid, add sufficient milk to make ¾ pt. Melt butter, add flour and seasoning. Cook 1 minute. Add milk, mean[time], boil till thickens. Add asparagus and chopped eggs, corn.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164507.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 6 oz (175g) tin asparagus cuts; 4 tablespoons margarine; 4 tablespoons plain flour; 1 teaspoon salt; pinch cayenne pepper; ½ level teaspoon mustard; 2 or 3 hard boiled eggs; 8 oz (225g) corn kernels; milk to make ¾ pint (425ml) with reserved asparagus liquid.", "method_modern": "Drain asparagus, measure liquid, add sufficient milk to make ¾ pt. (425ml) Melt butter, add flour and seasoning. Cook 1 minute. Add milk, mean[time], boil till thickens. Add asparagus and chopped eggs, corn.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 6 oz tin asparagus cuts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 6 oz tin asparagus cuts", "ingredient": "× 6 oz tin asparagus cuts", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 tablespoons margarine", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 tablespoons plain flour", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch cayenne pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch cayenne pepper", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level teaspoon mustard", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon mustard", "ingredient": "mustard powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 or 3 hard boiled eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "or 3 hard boiled eggs", "ingredient": "or 3 hard boiled eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 oz corn kernels", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "corn kernels", "ingredient": "corn kernels", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "milk to make ¾ pint with reserved asparagus liquid", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "milk to make ¾ pint with reserved asparagus liquid", "ingredient": "milk to make ¾ pint with reserved asparagus liquid", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0250", "slug": "cabbage-relish", "kind": "recipe", "source_format": "handwritten", "category": "preserves", "subcategory": "handwritten", "title": "Cabbage Relish (Marigold's recipe)", "yield": "Approximately 6 pints (sealed jars)", "ingredients": "1 small cabbage; 3 medium-sized carrots; 4 green peppers; 4 red peppers; 1 lb white onions; ¼ cup salt; 2¼ cups sugar; 1½ dessertspoons mustard seeds; pinch cayenne pepper; 4 cups white vinegar; 1½ dessertspoons celery seeds; bay leaves.", "method": "Wash cabbage and shred finely, slice carrots thinly, chop onions and peppers into small dice. Place all vegetables into large earthenware bowl, sprinkle salt over, mix well. Cover and stand overnight. Next day, drain vegetables well, discard liquid. Pack vegetables firmly into hot sterilized jars, placing bayleaf into each. Combine all remaining ingredients in saucepan, stir over heat until sugar dissolves. Bring to boil, reduce heat, simmer 5 minutes. Pour hot spiced vinegar with spices over vegetables in jars, making sure all vegetables are covered with the liquid. Seal when cold.", "notes": "", "source": "Handwritten on lined paper. Attributed to Marigold — another named contribution.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164516.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 small cabbage; 3 medium-sized carrots; 4 green peppers; 4 red peppers; 1 lb (450g) white onions; ¼ cup salt; 2¼ cups sugar; 1½ dessertspoons mustard seeds; pinch cayenne pepper; 4 cups white vinegar; 1½ dessertspoons celery seeds; bay leaves.", "method_modern": "Wash cabbage and shred finely, slice carrots thinly, chop onions and peppers into small dice. Place all vegetables into large earthenware bowl, sprinkle salt over, mix well. Cover and stand overnight. Next day, drain vegetables well, discard liquid. Pack vegetables firmly into hot sterilized jars, placing bayleaf into each. Combine all remaining ingredients in saucepan, stir over heat until sugar dissolves. Bring to boil, reduce heat, simmer 5 minutes. Pour hot spiced vinegar with spices over vegetables in jars, making sure all vegetables are covered with the liquid. Seal when cold.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 small cabbage", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small cabbage", "ingredient": "cabbage", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 medium-sized carrots", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized carrots", "ingredient": "medium-sized carrots", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 green peppers", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "green peppers", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 red peppers", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "red peppers", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 lb white onions", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "white onions", "ingredient": "white onions", "category": "other", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup salt", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2¼ cups sugar", "section": null, "quantity": 2.25, "quantity_text": "2¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 562, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ dessertspoons mustard seeds", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "mustard seeds", "ingredient": "mustard seeds", "category": "other", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch cayenne pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch cayenne pepper", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 cups white vinegar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "white vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ dessertspoons celery seeds", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "celery seeds", "ingredient": "celery seed", "category": "spices", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "bay leaves", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "bay leaves", "ingredient": "bay leaves", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0251", "slug": "home-made-mayonnaise", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Home Made Mayonnaise (cooked)", "yield": "Approximately ⅔ cup", "ingredients": "2 tablespoons vinegar; 2 tablespoons water; 2 tablespoons sugar; 1 dessertspoon butter; ½ teaspoon salt; ½-1 teaspoon dry mustard; 1 beaten egg.", "method": "Combine all ingredients in saucepan, stir over low heat until butter dissolves and mixture thickens slightly. Remove from heat, cool. Serve with salads.", "notes": "Cooked-style sweet salad dressing — a vintage Australian salad cream rather than emulsion mayonnaise.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164516.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 tablespoons vinegar; 2 tablespoons water; 2 tablespoons sugar; 1 dessertspoon butter; ½ teaspoon salt; ½-1 teaspoon dry mustard; 1 beaten egg.", "method_modern": "Combine all ingredients in saucepan, stir over low heat until butter dissolves and mixture thickens slightly. Remove from heat, cool. Serve with salads.", "notes_modern": "Cooked-style sweet salad dressing — a vintage Australian salad cream rather than emulsion mayonnaise.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 tablespoons vinegar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½-1 teaspoon dry mustard", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "-1 teaspoon dry mustard", "ingredient": "-1 teaspoon dry mustard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0252", "slug": "egg-dip", "kind": "recipe", "source_format": "handwritten", "category": "dip-spread", "subcategory": "handwritten", "title": "Egg Dip (curried)", "yield": "(not stated)", "ingredients": "1 packet chicken noodle soup; 1 cup boiling water; ½ pt white sauce; curry powder; 2 eggs, hard-boiled and mashed.", "method": "Boil chicken noodle soup with 1 cup boiling water for 5 minutes. Make up ½ pint white sauce and add curry powder. Boil 2 eggs, mash, add to soup and curried white sauce.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164530.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet chicken noodle soup; 1 cup boiling water; ½ pt (275ml) white sauce; curry powder; 2 eggs, hard-boiled and mashed.", "method_modern": "Boil chicken noodle soup with 1 cup boiling water for 5 minutes. Make up ½ pint (275ml) white sauce and add curry powder. Boil 2 eggs, mash, add to soup and curried white sauce.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 packet chicken noodle soup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "chicken noodle soup", "ingredient": "chicken noodle soup", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ pt white sauce", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "white sauce", "ingredient": "white sauce", "category": "other", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" }, { "raw": "curry powder", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 eggs, hard-boiled and mashed", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", hard-boiled and mashed", "ingredient": ", hard-boiled and mashed", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" } ] }, { "id": "E0253", "slug": "salad-dressing", "kind": "recipe", "source_format": "handwritten", "category": "salad-veg", "subcategory": "handwritten", "title": "Salad Dressing (Mum's)", "yield": "(not stated)", "ingredients": "1 egg; 2 tablespoons sugar; 1 dessertspoon flour; 2 tablespoons vinegar; 1 dessertspoon butter; ½ teaspoon salt; 1 teaspoon mustard; 1 teaspoon P. milk (powdered milk); 1 cup water.", "method": "Combine and cook to thicken (method continued on next page).", "notes": "Fourth great-grandmother heirloom recipe (after Xmas Cake, Colonial Fruit Cake, and Steamed Pudding).", "source": "Handwritten on lined paper. The '(Mum's)' notation marks this as Nan's mother's recipe — another great-grandmother heirloom (4th).", "contributor_name": "Mum (great-grandmother)", "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164530.jpg", "20240128_164535.jpg" ], "parent_id": null, "tags": [ "heirloom", "savoury" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 egg; 2 tablespoons sugar; 1 dessertspoon flour; 2 tablespoons vinegar; 1 dessertspoon butter; ½ teaspoon salt; 1 teaspoon mustard; 1 teaspoon P. milk (powdered milk); 1 cup water.", "method_modern": "Combine and cook to thicken (method continued on next page).", "notes_modern": "Fourth great-grandmother heirloom recipe (after Xmas Cake, Colonial Fruit Cake, and Steamed Pudding).", "modernisation_notes": [], "modernisation_summary": "Vintage 'boiled dressing' style — a cooked emulsion, shelf-stable (~2 weeks in the fridge) but uncommon today. Modern cooks usually make a vinaigrette (3 parts oil : 1 part acid + mustard + salt + pepper, shake in a jar). For an old-school feel, modern bottled mayonnaise + a splash of vinegar gets close.", "modern_tips": "Whisk constantly to prevent scrambling the eggs. If it does curdle, blend briefly in a stick blender — usually rescues it.", "parsed_ingredients": [ { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons vinegar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mustard", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mustard", "ingredient": "mustard powder", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon powdered milk (powdered milk)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "powdered milk" }, { "raw": "1 cup water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0254", "slug": "mixed-salad", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Mixed Salad", "yield": "(not stated)", "ingredients": "2 large boiled potatoes; 1 medium-sized onion, grated; ½ lb cooked green peas; salt; pepper; mayonnaise; tomato wedges; sugar (for sprinkling).", "method": "Dice 2 large boiled potatoes, add 1 medium-sized onion, grated, ½ lb cooked green peas, salt, pepper. Cover and chill. When needed, add enough mayonnaise to moisten. Toss lightly, top with tomato wedges sprinkled very lightly with sugar.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164535.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 large boiled potatoes; 1 medium-sized onion, grated; ½ lb (225g) cooked green peas; salt; pepper; mayonnaise; tomato wedges; sugar (for sprinkling).", "method_modern": "Dice 2 large boiled potatoes, add 1 medium-sized onion, grated, ½ lb (225g) cooked green peas, salt, pepper. Cover and chill. When needed, add enough mayonnaise to moisten. Toss lightly, top with tomato wedges sprinkled very lightly with sugar.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 large boiled potatoes", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "large boiled potatoes", "ingredient": "boiled potatoes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 medium-sized onion, grated", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized onion, grated", "ingredient": "medium-sized onion", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ lb cooked green peas", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "cooked green peas", "ingredient": "cooked green peas", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper", "ingredient": "pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "mayonnaise", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "tomato wedges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "tomato wedges", "ingredient": "tomato wedges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar (for sprinkling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "for sprinkling" } ] }, { "id": "E0255", "slug": "savoury-celery", "kind": "recipe", "source_format": "advertisement", "category": "savoury", "subcategory": "advertisement", "title": "Savoury Celery (Kraft)", "yield": "Cocktail nibble — celery sticks", "ingredients": "4 oz shredded Kraft Cheddar Cheese; 1 dessertspoon milk; salt and pepper to taste; 2 celery sticks.", "method": "Combine 4 oz shredded Kraft Cheddar Cheese with 1 dessertspoon milk. Season to taste. Fill icks and cut into 2 inch lengths.", "notes": "", "source": "Kraft Cheese product label clipping. Bears 'Keep Australia Beautiful' logo.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164535.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) shredded Kraft Cheddar Cheese; 1 dessertspoon milk; salt and pepper to taste; 2 celery sticks.", "method_modern": "Combine 4 oz (125g) shredded Kraft Cheddar Cheese with 1 dessertspoon milk. Season to taste. Fill icks and cut into 2 inch lengths.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz shredded Kraft Cheddar Cheese", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "shredded Kraft Cheddar Cheese", "ingredient": "kraft cheddar cheese", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt and pepper to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 celery sticks", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "celery sticks", "ingredient": "celery sticks", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0256", "slug": "canap-s", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Canapés (12 topping suggestions)", "yield": "Toppings for fried bread/buttered bread/savory crackers", "ingredients": "Fried bread rounds, buttered bread, or small savory crackers — plus toppings (see method).", "method": "Twelve topping suggestions: (1) Chop finely 4 oz cooked fish, mix into ¼ pint fairly thick white sauce, simmer until hot; spread on croutons, top with a slice of pickled walnut. (2) Shred 2 oz blanched almonds, fry in oil until lightly tinted; add 1 finely chopped gherkin, pinch chilli powder and salt, stir over low heat ½ minute. Spread croutons with chutney, top with mixture. (3) Push 3 hard-boiled eggs through coarse sieve, add ⅓ cup chopped dill cucumber, ¼ tsp dry mustard, pinch onion flakes, ½ tsp chopped capers, mayonnaise. (4) Mash tuna from 7 oz can, add ½ cup sieved cottage cheese, 1½ tsp snipped chives, salt, pepper, mayonnaise. (5) Mix 1 cup finely chopped ham, ½ cup grated cheese, ¼ cup chopped celery, mayonnaise. (6) Mix equal quantities horseradish relish and cottage or cream cheese; top with chopped chives. (7) Mix equal quantities finely chopped radishes, grated onion and cream cheese. (8) Grate 4 oz well-flavored cheese, add 1 grated onion, beat into 4 oz softened butter; spread on buttered bread, top with parsley and a prawn. (9) Beat 4 oz cream cheese with 1 tbsp anchovy paste, 1 tsp lemon juice, salt, pepper; top with extra. (10) Mix Worcestershire sauce and lemon juice into canned liverwurst paste; spread, top with hard-boiled egg slice. (11) Mix 4 oz grated cheese with 1 dessertspoon sherry; whisk into 1 tsp softened butter, season with salt and cayenne. (12) Mash 4 oz liverwurst with 1 tbsp mayonnaise, dash Worcestershire sauce, add 3 finely chopped stuffed olives.", "notes": "Twelve variations preserved as a single 'topping ideas' article.", "source": "Newspaper recipe clipping — Canapés article with multiple topping ideas.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164541.jpg" ], "parent_id": null, "tags": [ "preserves", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Fried bread rounds, buttered bread, or small savory crackers — plus toppings (see method).", "method_modern": "Twelve topping suggestions: (1) Chop finely 4 oz (125g) cooked fish, mix into ¼ pint (150ml) fairly thick white sauce, simmer until hot; spread on croutons, top with a slice of pickled walnut. (2) Shred 2 oz (60g) blanched almonds, fry in oil until lightly tinted; add 1 finely chopped gherkin, pinch chilli powder and salt, stir over low heat ½ minute. Spread croutons with chutney, top with mixture. (3) Push 3 hard-boiled eggs through coarse sieve, add ⅓ cup chopped dill cucumber, ¼ tsp dry mustard, pinch onion flakes, ½ tsp chopped capers, mayonnaise. (4) Mash tuna from 7 oz (200g) can, add ½ cup sieved cottage cheese, 1½ tsp snipped chives, salt, pepper, mayonnaise. (5) Mix 1 cup finely chopped ham, ½ cup grated cheese, ¼ cup chopped celery, mayonnaise. (6) Mix equal quantities horseradish relish and cottage or cream cheese; top with chopped chives. (7) Mix equal quantities finely chopped radishes, grated onion and cream cheese. (8) Grate 4 oz (125g) well-flavored cheese, add 1 grated onion, beat into 4 oz (125g) softened butter; spread on buttered bread, top with parsley and a prawn. (9) Beat 4 oz (125g) cream cheese with 1 tbsp anchovy paste, 1 tsp lemon juice, salt, pepper; top with extra. (10) Mix Worcestershire sauce and lemon juice into canned liverwurst paste; spread, top with hard-boiled egg slice. (11) Mix 4 oz (125g) grated cheese with 1 dessertspoon sherry; whisk into 1 tsp softened butter, season with salt and cayenne. (12) Mash 4 oz (125g) liverwurst with 1 tbsp mayonnaise, dash Worcestershire sauce, add 3 finely chopped stuffed olives.", "notes_modern": "Twelve variations preserved as a single 'topping ideas' article.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Fried bread rounds, buttered bread, or small savory crackers — plus toppings (see method)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fried bread rounds, buttered bread, or small savory crackers", "ingredient": "fried bread rounds, buttered bread", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "plus toppings (see method)" } ] }, { "id": "E0257", "slug": "savory-bread-cases", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Savory Bread Cases (with 6 fillings)", "yield": "Small reheatable savory cups", "ingredients": "Thin slices bread; melted butter; ¾ pint thick white sauce (split into halves). Six filling options: salmon/tarragon; anchovy/prawn; corn/ham/parsley; asparagus/egg/cheese; mushroom/chicken; asparagus/chicken.", "method": "Cut crusts from thin slices bread, brush both sides with melted butter. Press down into patty tins and bake in a moderate oven until lightly tinted and crisped. When needed, reheat in moderate oven and fill with hot filling. Make ¾ pint thick white sauce, divide into halves. Add one of these fillings: (1) chop ained salmon, sprinkle with lemon juice, mix in ¼ tsp dried tarragon. (2) Stir in 1 dessertspoon anchovy paste and 4 oz coarsely chopped prawns. (3) Add ½ cup drained whole kernel corn, 2 tbsp chopped ham, 1 dessertspoon parsley. (4) Stir in ¾ cup drained asparagus cuts, 1 chopped hard-boiled egg, 1 tbsp grated cheese. (5) Chop 2 mushrooms, fry in butter until softened, drain and add to sauce with ¼ cup chopped boiled fowl. (6) Mix equal quantities asparagus cuts, chopped boiled fowl. Gently reheat when needed.", "notes": "", "source": "Newspaper recipe clipping — savory bread cases article.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164541.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Thin slices bread; melted butter; ¾ pint (425ml) thick white sauce (split into halves). Six filling options: salmon/tarragon; anchovy/prawn; corn/ham/parsley; asparagus/egg/cheese; mushroom/chicken; asparagus/chicken.", "method_modern": "Cut crusts from thin slices bread, brush both sides with melted butter. Press down into patty tins and bake in a moderate (180°C / 350°F / Gas 4) until lightly tinted and crisped. When needed, reheat in moderate (180°C / 350°F / Gas 4) and fill with hot filling. Make ¾ pint (425ml) thick white sauce, divide into halves. Add one of these fillings: (1) chop ained salmon, sprinkle with lemon juice, mix in ¼ tsp dried tarragon. (2) Stir in 1 dessertspoon anchovy paste and 4 oz (125g) coarsely chopped prawns. (3) Add ½ cup drained whole kernel corn, 2 tbsp chopped ham, 1 dessertspoon parsley. (4) Stir in ¾ cup drained asparagus cuts, 1 chopped hard-boiled egg, 1 tbsp grated cheese. (5) Chop 2 mushrooms, fry in butter until softened, drain and add to sauce with ¼ cup chopped boiled chicken. (6) Mix equal quantities asparagus cuts, chopped boiled chicken. Gently reheat when needed.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "Thin slices bread", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Thin slices bread", "ingredient": "thin slices bread", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "melted butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ pint thick white sauce (split into halves). Six filling options: salmon/tarragon", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "thick white sauce . Six filling options: salmon/tarragon", "ingredient": "thick white sauce . six filling options: salmon/tarragon", "category": "other", "amount_metric": 426, "amount_metric_unit": "ml", "notes": "split into halves" }, { "raw": "anchovy/prawn", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "anchovy/prawn", "ingredient": "anchovy/prawn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "corn/ham/parsley", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "corn/ham/parsley", "ingredient": "corn/ham/parsley", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "asparagus/egg/cheese", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "asparagus/egg/cheese", "ingredient": "asparagus/egg/cheese", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "mushroom/chicken", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "mushroom/chicken", "ingredient": "mushroom/chicken", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "asparagus/chicken", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "asparagus/chicken", "ingredient": "asparagus/chicken", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0258", "slug": "ham-and-mustard-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Ham and Mustard Dip", "yield": "(not stated)", "ingredients": "1 cup mayonnaise; 1 teaspoon horseradish; 1 teaspoon mustard; dash of cayenne pepper; chopped ham (a quantity, finely chopped). Garnish: stuffed olives. To serve: cracker biscuits.", "method": "Blend the mayonnaise and horseradish. Add dash of cayenne pepper. Fold in the chopped ham. Mix well. Garnish the dip with stuffed olives. Serve with cracker biscuits.", "notes": "", "source": "'Delicious Herb...' brochure (red pamphlet). Multiple dips on this page.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "pamphlet", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup mayonnaise; 1 teaspoon horseradish; 1 teaspoon mustard; dash of cayenne pepper; chopped ham (a quantity, finely chopped). Garnish: stuffed olives. To serve: cracker biscuits.", "method_modern": "Blend the mayonnaise and horseradish. Add dash of cayenne pepper. Fold in the chopped ham. Mix well. Garnish the dip with stuffed olives. Serve with cracker biscuits.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup mayonnaise", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon horseradish", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "horseradish", "ingredient": "horseradish", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon mustard", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mustard", "ingredient": "mustard powder", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "dash of cayenne pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of cayenne pepper", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "chopped ham (a quantity, finely chopped)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chopped ham", "ingredient": "ham", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "a quantity, finely chopped" }, { "raw": "Garnish: stuffed olives", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Garnish: stuffed olives", "ingredient": "garnish: stuffed olives", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To serve: cracker biscuits", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: cracker biscuits", "ingredient": "to serve: cracker biscuits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0259", "slug": "teenage-rage", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Teenage Rage (baked beans dip)", "yield": "(not stated)", "ingredients": "1 large can baked beans; squeeze of garlic; a little crisply-cooked crumbled bacon; ¼ cup sour cream.", "method": "Empty a large can of baked beans into a blender or mixer and mash to a pulp. Blend well together a squeeze of garlic, a little crisply-cooked crumbled bacon and ¼ cup sour cream and add mixture to baked beans, blend.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 large can baked beans; squeeze of garlic; a little crisply-cooked crumbled bacon; ¼ cup sour cream.", "method_modern": "Empty a large can of baked beans into a blender or mixer and mash to a pulp. Blend well together a squeeze of garlic, a little crisply-cooked crumbled bacon and ¼ cup sour cream and add mixture to baked beans, blend.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 large can baked beans", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large can baked beans", "ingredient": "can baked beans", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "squeeze of garlic", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "squeeze of garlic", "ingredient": "squeeze of garlic", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little crisply-cooked crumbled bacon", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little crisply-cooked crumbled bacon", "ingredient": "little crisply-cooked crumbled bacon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup sour cream", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour cream", "ingredient": "sour cream", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0260", "slug": "curried-tuna-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Curried Tuna Dip", "yield": "(not stated)", "ingredients": "1 medium-sized can of tuna; ¼ lb cottage cheese; 1 small can reduced cream; 1 teaspoon curry powder; ½ teaspoon instant minced onion; ¼ teaspoon chilli sauce; chopped green and red peppers (for colour and texture).", "method": "Put all ingredients into electric blender and blend until smooth. Stop blender if necessary and push mixture from sides. Chop a little red and green pepper into fine pieces and fold through mixture.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 medium-sized can of tuna; ¼ lb (125g) cottage cheese; 1 small can reduced cream; 1 teaspoon curry powder; ½ teaspoon instant minced onion; ¼ teaspoon chilli sauce; chopped green and red peppers (for colour and texture).", "method_modern": "Put all ingredients into electric blender and blend until smooth. Stop blender if necessary and push mixture from sides. Chop a little red and green pepper into fine pieces and fold through mixture.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 medium-sized can of tuna", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized can of tuna", "ingredient": "medium-sized can of tuna", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ lb cottage cheese", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "cottage cheese", "ingredient": "cottage cheese", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small can reduced cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small can reduced cream", "ingredient": "can reduced cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon curry powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon instant minced onion", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "instant minced onion", "ingredient": "instant minced onion", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon chilli sauce", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "chilli sauce", "ingredient": "chilli sauce", "category": "other", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "chopped green and red peppers (for colour and texture)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chopped green and red peppers", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "for colour and texture" } ] }, { "id": "E0261", "slug": "tangy-fruit-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Tangy Fruit Dip", "yield": "(not stated)", "ingredients": "½ carton sour cream; 3 tablespoons fruit mince; 2 oz slivered almonds, chopped roughly.", "method": "Beat sour cream with fruit mince, fold in almonds. Delicious with Plaza crackers.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ carton sour cream; 3 tablespoons fruit mince; 2 oz (60g) slivered almonds, chopped roughly.", "method_modern": "Beat sour cream with fruit mince, fold in almonds. Delicious with Plaza crackers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ carton sour cream", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "carton sour cream", "ingredient": "carton sour cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 tablespoons fruit mince", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "fruit mince", "ingredient": "fruit mince", "category": "other", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz slivered almonds, chopped roughly", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "slivered almonds, chopped roughly", "ingredient": "slivered almonds", "category": "other", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0262", "slug": "carraway-mint-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Carraway Mint Dip", "yield": "(not stated)", "ingredients": "8 oz cream cheese; ¼ cup sour cream; 1 heaped tablespoon mint jelly; 2 tablespoons carraway seeds.", "method": "Beat cream cheese with sour cream and mint jelly until smooth. Stir in carraway seeds. When serving, add topping of mint jelly and a sprinkle of carraway seeds.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) cream cheese; ¼ cup sour cream; 1 heaped tablespoon mint jelly; 2 tablespoons carraway seeds.", "method_modern": "Beat cream cheese with sour cream and mint jelly until smooth. Stir in carraway seeds. When serving, add topping of mint jelly and a sprinkle of carraway seeds.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz cream cheese", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ cup sour cream", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour cream", "ingredient": "sour cream", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 heaped tablespoon mint jelly", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "heaped tablespoon mint jelly", "ingredient": "mint jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons carraway seeds", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "carraway seeds", "ingredient": "carraway seeds", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0263", "slug": "savoury-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Savoury Dip", "yield": "About 2 cups", "ingredients": "1 egg, hard boiled; 8 oz cream cheese; 1 level tablespoon anchovy paste; ¼ cup mayonnaise; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped onion; 6 stuffed olives, roughly chopped; salt and pepper to taste; dash of tabasco sauce.", "method": "Peel egg. Separate white from yolk. Chop white finely. Beat cream cheese with anchovy paste, gradually adding mayonnaise, until smoothly blended. Fold in parsley, onion, olives and egg white, season with salt, pepper and tabasco sauce. Pile mixture in bowl and just before serving, chop egg yolk finely and sprinkle on the top. Garnish with parsley sprig.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 egg, hard boiled; 8 oz (225g) cream cheese; 1 level tablespoon anchovy paste; ¼ cup mayonnaise; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped onion; 6 stuffed olives, roughly chopped; salt and pepper to taste; dash of tabasco sauce.", "method_modern": "Peel egg. Separate white from yolk. Chop white finely. Beat cream cheese with anchovy paste, gradually adding mayonnaise, until smoothly blended. Fold in parsley, onion, olives and egg white, season with salt, pepper and tabasco sauce. Pile mixture in bowl and just before serving, chop egg yolk finely and sprinkle on the top. Garnish with parsley sprig.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 egg, hard boiled", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": ", hard boiled", "ingredient": ", hard boiled", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "8 oz cream cheese", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level tablespoon anchovy paste", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon anchovy paste", "ingredient": "anchovy paste", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup mayonnaise", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon finely chopped parsley", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "finely chopped parsley", "ingredient": "parsley", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon finely chopped onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "finely chopped onion", "ingredient": "onion", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 stuffed olives, roughly chopped", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "stuffed olives, roughly chopped", "ingredient": "olives", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "dash of tabasco sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of tabasco sauce", "ingredient": "tabasco sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0264", "slug": "avocado-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Avocado Dip", "yield": "(not stated)", "ingredients": "1 small avocado; 1 rasher bacon, crisply cooked; 1 teaspoon finely chopped onion; 1 small tomato, peeled and chopped; 1 tablespoon mayonnaise; pepper and salt to taste; paprika.", "method": "Peel and mash avocado, put into a bowl. Chop bacon, add to avocado pulp with onion, tomato and mayonnaise. Blend mixture thoroughly. Season with pepper and salt. When serving, sprinkle lightly with paprika.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 small avocado; 1 rasher bacon, crisply cooked; 1 teaspoon finely chopped onion; 1 small tomato, peeled and chopped; 1 tablespoon mayonnaise; pepper and salt to taste; paprika.", "method_modern": "Peel and mash avocado, put into a bowl. Chop bacon, add to avocado pulp with onion, tomato and mayonnaise. Blend mixture thoroughly. Season with pepper and salt. When serving, sprinkle lightly with paprika.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 small avocado", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small avocado", "ingredient": "avocado", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 rasher bacon, crisply cooked", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "rasher bacon, crisply cooked", "ingredient": "rasher bacon, crisply cooked", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon finely chopped onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "finely chopped onion", "ingredient": "onion", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small tomato, peeled and chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small tomato, peeled and chopped", "ingredient": "tomato", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon mayonnaise", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pepper and salt to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper and salt to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "paprika", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "paprika", "ingredient": "paprika", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0265", "slug": "zesty-cheese-and-ham-dip", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Zesty Cheese and Ham Dip", "yield": "1½ cups", "ingredients": "½ lb cream cheese; 1 can devilled ham paste; 2 tablespoons parsley flakes; 4 teaspoons milk; 1 teaspoon powdered horseradish; dash of garlic salt; dash of celery salt; dash of black pepper.", "method": "Have cheese at room temperature. Add the remaining ingredients and mix until thoroughly blended. Can be frozen for future use.", "notes": "", "source": "'Delicious Herb...' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164558.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) cream cheese; 1 can devilled ham paste; 2 tablespoons parsley flakes; 4 teaspoons milk; 1 teaspoon powdered horseradish; dash of garlic salt; dash of celery salt; dash of black pepper.", "method_modern": "Have cheese at room temperature. Add the remaining ingredients and mix until thoroughly blended. Can be frozen for future use.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ lb cream cheese", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 can devilled ham paste", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "devilled ham paste", "ingredient": "devilled ham paste", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "2 tablespoons parsley flakes", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "parsley flakes", "ingredient": "parsley flakes", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 teaspoons milk", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon powdered horseradish", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "powdered horseradish", "ingredient": "powdered horseradish", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "dash of garlic salt", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of garlic salt", "ingredient": "garlic salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "dash of celery salt", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of celery salt", "ingredient": "celery salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "dash of black pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of black pepper", "ingredient": "pepper", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0266", "slug": "pizza-tray-pizza-recipe", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Pizza Tray Pizza Recipe (Tandaco/Willow Ware)", "yield": "1 family-size or 1 large or 2 small Willow pizzas (20-25 minutes at 400°F/200°C)", "ingredients": "Pizza Dough: ½ cup warm water; 1 sachet (7 g - ¼ oz) Tandaco Active Dry Yeast; ½ teaspoon salt; 1 teaspoon sugar; ¼ teaspoon oregano; 2 cups plain flour, sifted. Filling: ½ cup seasoned tomato paste OR ½ cup tomato soup OR sliced fresh tomatoes; 125 g (¼ lb) chopped salami OR 125 g (¼ lb) cooked sausage meat; ¼ cup finely chopped onion; 1 cup grated Mozzarella or tasty cheese. Optional: chopped green pepper, sliced stuffed olives, sliced canned champignons, anchovies, canned shrimps or sardines, chopped ham or bacon.", "method": "Place warm water in a mixing bowl. Add yeast, salt, sugar and oregano. Stir to dissolve yeast. Add 1 cup flour and blend all ingredients with spoon or mixer until smooth. Stir in remaining flour. Cover with clean cloth and allow to rest for 10 minutes. Spread dough evenly with oiled spoon or fingers over the Willow Pizza Tray. Cover with filling and bake in moderately hot oven (400°F - 200°C) for 20 to 25 minutes or until cheese is bubbly. Cut into wedges and serve.", "notes": "Pizzas freeze well. Brand notes: alternative is Hovis Hot Pizza mix.", "source": "Willow Ware Pizza Tray (Large Size 11\"-28cm) brochure. References Tandaco yeast and Hovis pizza mix.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg", "20240128_164641.jpg" ], "parent_id": null, "tags": [ "advertorial", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pizza Dough: ½ cup warm water; 1 sachet (7 g - ¼ oz (5g)) Tandaco Active Dry Yeast; ½ teaspoon salt; 1 teaspoon sugar; ¼ teaspoon oregano; 2 cups plain flour, sifted. Filling: ½ cup seasoned tomato paste OR ½ cup tomato soup OR sliced fresh tomatoes; 125 g (¼ lb (125g)) chopped salami OR 125 g (¼ lb (125g)) cooked sausage meat; ¼ cup finely chopped onion; 1 cup grated Mozzarella or tasty cheese. Optional: chopped green pepper, sliced stuffed olives, sliced canned champignons, anchovies, canned shrimps or sardines, chopped ham or bacon.", "method_modern": "Place warm water in a mixing bowl. Add yeast, salt, sugar and oregano. Stir to dissolve yeast. Add 1 cup flour and blend all ingredients with spoon or mixer until smooth. Stir in remaining flour. Cover with clean cloth and allow to rest for 10 minutes. Spread dough evenly with oiled spoon or fingers over the Willow Pizza Tray. Cover with filling and bake in moderately hot (190°C / 375°F / Gas 5) (400°F (205°C / Gas 6) - 200°C) for 20 to 25 minutes or until cheese is bubbly. Cut into wedges and serve.", "notes_modern": "Pizzas freeze well. Brand notes: alternative is Hovis Hot Pizza mix.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "½ cup warm water", "section": "Pizza Dough", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "warm water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 sachet (7 g - ¼ oz) Tandaco Active Dry Yeast", "section": "Pizza Dough", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "sachet Tandaco Active Dry Yeast", "ingredient": "sachet tandaco active dry yeast", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "7 g - ¼ oz" }, { "raw": "½ teaspoon salt", "section": "Pizza Dough", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon sugar", "section": "Pizza Dough", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon oregano", "section": "Pizza Dough", "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "oregano", "ingredient": "oregano", "category": "other", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups plain flour, sifted. Filling: ½ cup seasoned tomato paste OR ½ cup tomato soup OR sliced fresh tomatoes", "section": "Pizza Dough", "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour, sifted. Filling: ½ cup seasoned tomato paste OR ½ cup tomato soup OR sliced fresh tomatoes", "ingredient": "plain flour, sifted. filling: ½ cup seasoned tomato paste", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "125 g (¼ lb) chopped salami OR 125 g (¼ lb) cooked sausage meat", "section": "Pizza Dough", "quantity": 125.0, "quantity_text": "125", "unit": "g", "unit_kind": "weight", "ingredient_raw": "chopped salami OR 125 g cooked sausage meat", "ingredient": "salami", "category": "other", "amount_metric": 125, "amount_metric_unit": "g", "notes": "¼ lb" }, { "raw": "¼ cup finely chopped onion", "section": "Pizza Dough", "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "finely chopped onion", "ingredient": "onion", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup grated Mozzarella or tasty cheese", "section": "Pizza Dough", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grated Mozzarella or tasty cheese", "ingredient": "mozzarella", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Optional: chopped green pepper, sliced stuffed olives, sliced canned champignons, anchovies, canned shrimps or sardines, chopped ham or bacon", "section": "Pizza Dough", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Optional: chopped green pepper, sliced stuffed olives, sliced canned champignons, anchovies, canned shrimps or sardines, chopped ham or bacon", "ingredient": "optional: chopped green pepper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0267", "slug": "egg-n-salmon-spread", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Egg 'n Salmon Spread", "yield": "Spread (for cracker biscuits)", "ingredients": "4 hard boiled eggs; 7 oz tin salmon; ½ cucumber; 1 teaspoon vinegar; pepper and salt to taste.", "method": "Chop eggs. Cut cucumber into ¼ inch cubes. Mash salmon with vinegar, salt and pepper. Combine ingredients and spread on cracker biscuits. Garnish with cucumber skin.", "notes": "", "source": "'Tasty Spreads' brochure ('work a switch with your favourite foods!').", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 hard boiled eggs; 7 oz (200g) tin salmon; ½ cucumber; 1 teaspoon vinegar; pepper and salt to taste.", "method_modern": "Chop eggs. Cut cucumber into ¼ inch cubes. Mash salmon with vinegar, salt and pepper. Combine ingredients and spread on cracker biscuits. Garnish with cucumber skin.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 hard boiled eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "hard boiled eggs", "ingredient": "hard boiled eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "7 oz tin salmon", "section": null, "quantity": 7.0, "quantity_text": "7", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "tin salmon", "ingredient": "tin salmon", "category": "other", "amount_metric": 198, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cucumber", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "cucumber", "ingredient": "cucumber", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pepper and salt to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper and salt to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0268", "slug": "spicy-sardine-spread", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Spicy Sardine Spread", "yield": "About 1¼ cups (can be thinned with extra cream as a dip)", "ingredients": "4 oz cream cheese; 2 tablespoons cream; 2 teaspoons prepared mustard; 1 tablespoon grated onion; ¼ teaspoon black pepper; 1 × 4 oz can sardines; 1 dessertspoon capers.", "method": "Beat together the cream cheese, cream, mustard, onion and pepper. Mash sardines and blend through mixture with capers. This spread can be thinned down with extra cream and used as a dip.", "notes": "", "source": "'Tasty Spreads' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) cream cheese; 2 tablespoons cream; 2 teaspoons prepared mustard; 1 tablespoon grated onion; ¼ teaspoon black pepper; 1 × 4 oz (125g) can sardines; 1 dessertspoon capers.", "method_modern": "Beat together the cream cheese, cream, mustard, onion and pepper. Mash sardines and blend through mixture with capers. This spread can be thinned down with extra cream and used as a dip.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz cream cheese", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons prepared mustard", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "prepared mustard", "ingredient": "prepared mustard", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon grated onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "grated onion", "ingredient": "onion", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon black pepper", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "black pepper", "ingredient": "pepper", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 4 oz can sardines", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 4 oz can sardines", "ingredient": "× 4 oz can sardines", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 dessertspoon capers", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "capers", "ingredient": "capers", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0269", "slug": "devilled-ham-spread", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Devilled Ham Spread", "yield": "Approximately 1 cup", "ingredients": "4 oz cream cheese; 1 can devilled ham paste; 2 tablespoons tomato paste; 1 teaspoon tabasco sauce; 1 teaspoon chopped onions; 2 tablespoons chopped parsley.", "method": "Into small bowl of an electric mixer or blender place the cheese, ham paste, tabasco sauce, onion and tomato paste. Blend all ingredients until smooth. Stop mixer and push mixture down from sides. Fold in the chopped parsley.", "notes": "", "source": "'Tasty Spreads' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) cream cheese; 1 can devilled ham paste; 2 tablespoons tomato paste; 1 teaspoon tabasco sauce; 1 teaspoon chopped onions; 2 tablespoons chopped parsley.", "method_modern": "Into small bowl of an electric mixer or blender place the cheese, ham paste, tabasco sauce, onion and tomato paste. Blend all ingredients until smooth. Stop mixer and push mixture down from sides. Fold in the chopped parsley.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz cream cheese", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 can devilled ham paste", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "devilled ham paste", "ingredient": "devilled ham paste", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "2 tablespoons tomato paste", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "tomato paste", "ingredient": "tomato paste", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon tabasco sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "tabasco sauce", "ingredient": "tabasco sauce", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon chopped onions", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "chopped onions", "ingredient": "onion", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons chopped parsley", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped parsley", "ingredient": "parsley", "category": "produce", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0270", "slug": "easy-avocado-spread", "kind": "recipe", "source_format": "pamphlet", "category": "dip-spread", "subcategory": "pamphlet", "title": "Easy Avocado Spread", "yield": "(not stated)", "ingredients": "Mashed avocado; pepper, salt, and a little wine vinegar.", "method": "Simply season mashed avocado with pepper, salt and a little wine vinegar.", "notes": "", "source": "'Tasty Spreads' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Mashed avocado; pepper, salt, and a little wine vinegar.", "method_modern": "Simply season mashed avocado with pepper, salt and a little wine vinegar.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Mashed avocado", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Mashed avocado", "ingredient": "avocado", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pepper, salt, and a little wine vinegar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pepper, salt, and a little wine vinegar", "ingredient": "pepper, salt, and a little wine vinegar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0271", "slug": "egg-n-crab", "kind": "recipe", "source_format": "pamphlet", "category": "preserves", "subcategory": "pamphlet", "title": "Egg 'n Crab", "yield": "Spread (over cucumber on crackers)", "ingredients": "4 hard-boiled eggs; 2 oz crab meat; 1 dessertspoon mayonnaise; 3 or 4 drops Worcestershire sauce; salt and pepper.", "method": "Blend all ingredients thoroughly. Season with salt and pepper to taste. Place thin slices of cucumber on cracker biscuits, then a thick layer of spread over cucumber.", "notes": "", "source": "'Tasty Spreads' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "4 hard-boiled eggs; 2 oz (60g) crab meat; 1 dessertspoon mayonnaise; 3 or 4 drops Worcestershire sauce; salt and pepper.", "method_modern": "Blend all ingredients thoroughly. Season with salt and pepper to taste. Place thin slices of cucumber on cracker biscuits, then a thick layer of spread over cucumber.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 hard-boiled eggs", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "hard-boiled eggs", "ingredient": "hard-boiled eggs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz crab meat", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "crab meat", "ingredient": "crab meat", "category": "other", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon mayonnaise", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 or 4 drops Worcestershire sauce", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "or 4 drops Worcestershire sauce", "ingredient": "or 4 drops worcestershire sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0272", "slug": "petite-pizzas", "kind": "recipe", "source_format": "pamphlet", "category": "biscuit", "subcategory": "pamphlet", "title": "Petite Pizzas (cracker biscuit)", "yield": "Cocktail-size baked savouries", "ingredients": "1 cup grated Parmesan cheese; 3 tablespoons cream; 1 tablespoon tomato sauce; 4 oz crisp cooked bacon, crumbled; stuffed olives, cut in halves. Cracker base (e.g. Jatz and Saltine).", "method": "Blend together all ingredients, except olives. Put mixture onto cracker biscuits (try Cheese Jatz and Saltine), heaping mixture a little in middle and top it with a half-olive, cut side facing up. Place on a flat baking tray and pop into hot oven (approximately 400°F) for a few minutes, being careful not to burn.", "notes": "", "source": "'Tasty Spreads' brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164603.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup grated Parmesan cheese; 3 tablespoons cream; 1 tablespoon tomato sauce; 4 oz (125g) crisp cooked bacon, crumbled; stuffed olives, cut in halves. Cracker base (e.g. Jatz and Saltine).", "method_modern": "Blend together all ingredients, except olives. Put mixture onto cracker biscuits (try Cheese Jatz and Saltine), heaping mixture a little in middle and top it with a half-olive, cut side facing up. Place on a flat baking tray and pop into hot (200°C / 400°F / Gas 6) (approximately 400°F (205°C / Gas 6)) for a few minutes, being careful not to burn.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup grated Parmesan cheese", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grated Parmesan cheese", "ingredient": "parmesan cheese", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons cream", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon tomato sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "tomato sauce", "ingredient": "tomato sauce", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz crisp cooked bacon, crumbled", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "crisp cooked bacon, crumbled", "ingredient": "crisp cooked bacon", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "stuffed olives, cut in halves", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "stuffed olives, cut in halves", "ingredient": "stuffed olives, cut in halves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Cracker base (e.g", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cracker base (e.g", "ingredient": "cracker base (e.g", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Jatz and Saltine)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Jatz and Saltine)", "ingredient": "jatz and saltine)", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0273", "slug": "cornucopias-pinwheels-wedges", "kind": "recipe", "source_format": "advertisement", "category": "slice-brownie", "subcategory": "advertisement", "title": "Cornucopias, Pinwheels & Wedges (Arnott's)", "yield": "Platter of cocktail nibbles", "ingredients": "Filling: 6 or 8 black olives, stones removed and chopped; 4 oz softened cream cheese. To make up: thin slices of Polish salami (cornucopias), square slices of ham (pinwheels), pork fritz (wedges); cracker biscuits; chopped parsley; toothpicks.", "method": "Filling: Remove the stones from 6 or 8 black olives, chop roughly and mash into 4 oz softened cream cheese. Cornucopias: Cut thin slices of Polish salami into 3 triangles, twist into shape and fasten with toothpick; push filling into opening with end of vegetable knife. Sprinkle top with chopped parsley. Pinwheels: Spread mixture evenly over square slice of ham, roll up like a jelly roll; chill in refrigerator. Cut into ¼\" thick slices and place on cracker biscuits. Wedges: Join 4 slices of pork fritz together (one on top of another) with filling; wrap in foil and chill. Cut into triangle wedges and place wedge on biscuit, about 12 wedges to each round.", "notes": "", "source": "Arnott's famous Biscuits brochure: 'Delicious Decorative Ideas — Plan ahead — whip up two tasty appetizers'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164613.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Filling: 6 or 8 black olives, stones removed and chopped; 4 oz (125g) softened cream cheese. To make up: thin slices of Polish salami (cornucopias), square slices of ham (pinwheels), pork fritz (wedges); cracker biscuits; chopped parsley; toothpicks.", "method_modern": "Filling: Remove the stones from 6 or 8 black olives, chop roughly and mash into 4 oz (125g) softened cream cheese. Cornucopias: Cut thin slices of Polish salami into 3 triangles, twist into shape and fasten with toothpick; push filling into opening with end of vegetable knife. Sprinkle top with chopped parsley. Pinwheels: Spread mixture evenly over square slice of ham, roll up like a jelly roll; chill in refrigerator. Cut into ¼\" (0.6cmcm) thick slices and place on cracker biscuits. Wedges: Join 4 slices of pork fritz together (one on top of another) with filling; wrap in foil and chill. Cut into triangle wedges and place wedge on biscuit, about 12 wedges to each round.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology.", "parsed_ingredients": [ { "raw": "6 or 8 black olives, stones removed and chopped", "section": "Filling", "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "or 8 black olives, stones removed and chopped", "ingredient": "or 8 black olives, stones removed and chopped", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 oz softened cream cheese. To make up: thin slices of Polish salami (cornucopias), square slices of ham (pinwheels), pork fritz (wedges)", "section": "Filling", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "softened cream cheese. To make up: thin slices of Polish salami , square slices of ham , pork fritz", "ingredient": "softened cream cheese. to make up: thin slices of polish salami , square slices of ham , pork fritz", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "cornucopias" }, { "raw": "cracker biscuits", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cracker biscuits", "ingredient": "cracker biscuits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "chopped parsley", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chopped parsley", "ingredient": "parsley", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "toothpicks", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "toothpicks", "ingredient": "toothpicks", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0274", "slug": "tuna-p-t", "kind": "recipe", "source_format": "advertisement", "category": "dip-spread", "subcategory": "advertisement", "title": "Tuna Pâté", "yield": "1 small mould (chill 3 hours)", "ingredients": "8 oz cream cheese, softened; 2 teaspoons chilli sauce; 1 teaspoon instant or finely chopped onion; 1 tablespoon chopped red pepper; 2 tablespoons finely chopped parsley; 1 × 15 oz can tuna, drained.", "method": "Blend cream cheese, sauce, onion, pepper and parsley together, gradually stir in drained tuna. Mix until thoroughly blended. Pack mixture in a small greased mould and chill at least 3 hours. When serving, unmould onto a platter and garnish with stuffed olives and parsley, surround with biscuits or pile Cracker Biscuits around mould.", "notes": "", "source": "Arnott's brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164613.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) cream cheese, softened; 2 teaspoons chilli sauce; 1 teaspoon instant or finely chopped onion; 1 tablespoon chopped red pepper; 2 tablespoons finely chopped parsley; 1 × 15 oz (425g) can tuna, drained.", "method_modern": "Blend cream cheese, sauce, onion, pepper and parsley together, gradually stir in drained tuna. Mix until thoroughly blended. Pack mixture in a small greased mould and chill at least 3 hours. When serving, unmould onto a platter and garnish with stuffed olives and parsley, surround with biscuits or pile Cracker Biscuits around mould.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz cream cheese, softened", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream cheese, softened", "ingredient": "cream cheese, softened", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 teaspoons chilli sauce", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "chilli sauce", "ingredient": "chilli sauce", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon instant or finely chopped onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "instant or finely chopped onion", "ingredient": "instant", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon chopped red pepper", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped red pepper", "ingredient": "capsicum", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons finely chopped parsley", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "finely chopped parsley", "ingredient": "parsley", "category": "produce", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 15 oz can tuna, drained", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 15 oz can tuna, drained", "ingredient": "× 15 oz can tuna, drained", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0275", "slug": "salmon-mousse", "kind": "recipe", "source_format": "advertisement", "category": "pudding", "subcategory": "advertisement", "title": "Salmon Mousse (blender)", "yield": "1 × 1¾ pint mould", "ingredients": "2 tablespoons gelatine; 1 chicken cube; 1 cup hot water; 1 × 1 lb can salmon; ½ cup mayonnaise; 2 tablespoons parsley clusters; 1 tablespoon lemon juice; 1 small onion, roughly chopped; ¼ teaspoon cayenne pepper; 1 cup sour cream.", "method": "Into a blender container put gelatine, chicken cube, hot water. Cover and blend at high speed for 30 seconds. Add salmon, mayonnaise, parsley, lemon juice, onion, cayenne pepper. Cover and blend on high speed. Uncover and, with motor on, pour 1 cup sour cream. Pour into a 1¾ pint slightly oiled mould. Unmould to serve and decorate accordingly. Surround with cracker biscuits.", "notes": "", "source": "Arnott's brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164613.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 tablespoons gelatine; 1 chicken cube; 1 cup hot water; 1 × 1 lb (450g) can salmon; ½ cup mayonnaise; 2 tablespoons parsley clusters; 1 tablespoon lemon juice; 1 small onion, roughly chopped; ¼ teaspoon cayenne pepper; 1 cup sour cream.", "method_modern": "Into a blender container put gelatine, chicken cube, hot water. Cover and blend at high speed for 30 seconds. Add salmon, mayonnaise, parsley, lemon juice, onion, cayenne pepper. Cover and blend on high speed. Uncover and, with motor on, pour 1 cup sour cream. Pour into a 1¾ pint (1000ml) slightly oiled mould. Unmould to serve and decorate accordingly. Surround with cracker biscuits.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 tablespoons gelatine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 chicken cube", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "chicken cube", "ingredient": "chicken cube", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup hot water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 1 lb can salmon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 1 lb can salmon", "ingredient": "× 1 lb can salmon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup mayonnaise", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mayonnaise", "ingredient": "mayonnaise", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons parsley clusters", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "parsley clusters", "ingredient": "parsley clusters", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small onion, roughly chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small onion, roughly chopped", "ingredient": "onion", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¼ teaspoon cayenne pepper", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cayenne pepper", "ingredient": "cayenne pepper", "category": "spices", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sour cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sour cream", "ingredient": "sour cream", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0276", "slug": "smoked-cheese-dip", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Smoked Cheese Dip", "yield": "(refrigerate several hours)", "ingredients": "6 oz smoked cheese; 6 oz packaged cream cheese; ⅓ cup pineapple juice; ¼ teaspoon Worcestershire sauce; ½ clove crushed garlic.", "method": "Cut cheese into ¼ in dice. Beat cream cheese until smooth, gradually add pineapple juice, Worcestershire sauce, and garlic, blend well, stir in cheese. Refrigerate several hours before serving.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164626.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "6 oz (175g) smoked cheese; 6 oz (175g) packaged cream cheese; ⅓ cup pineapple juice; ¼ teaspoon Worcestershire sauce; ½ clove crushed garlic.", "method_modern": "Cut cheese into ¼ in (0.6cmcm) dice. Beat cream cheese until smooth, gradually add pineapple juice, Worcestershire sauce, and garlic, blend well, stir in cheese. Refrigerate several hours before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "6 oz smoked cheese", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "smoked cheese", "ingredient": "smoked cheese", "category": "other", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz packaged cream cheese", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packaged cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "⅓ cup pineapple juice", "section": null, "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon Worcestershire sauce", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "Worcestershire sauce", "ingredient": "Worcestershire sauce", "category": "pantry", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ clove crushed garlic", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "clove", "unit_kind": "count", "ingredient_raw": "crushed garlic", "ingredient": "garlic", "category": "produce", "amount_metric": 0.5, "amount_metric_unit": "clove", "notes": "" } ] }, { "id": "E0277", "slug": "salmon-and-mushroom-dip", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Salmon and Mushroom Dip", "yield": "(refrigerate before serving)", "ingredients": "8 oz packaged cream cheese; 1 tablespoon warm water; ½ packet mushroom soup mix; 4 oz can salmon.", "method": "Drain salmon, remove skin and bones. Beat cheese until smooth, add water and soup mix, beat well; add salmon, beat until combined. Refrigerate before serving.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164626.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) packaged cream cheese; 1 tablespoon warm water; ½ packet mushroom soup mix; 4 oz (125g) can salmon.", "method_modern": "Drain salmon, remove skin and bones. Beat cheese until smooth, add water and soup mix, beat well; add salmon, beat until combined. Refrigerate before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz packaged cream cheese", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packaged cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon warm water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "warm water", "ingredient": "water", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ packet mushroom soup mix", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "packet", "unit_kind": "count", "ingredient_raw": "mushroom soup mix", "ingredient": "mushroom soup mix", "category": "other", "amount_metric": 0.5, "amount_metric_unit": "packet", "notes": "" }, { "raw": "4 oz can salmon", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can salmon", "ingredient": "can salmon", "category": "other", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0278", "slug": "mushroom-and-pineapple-dip", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Mushroom and Pineapple Dip", "yield": "(refrigerate several hours)", "ingredients": "15 oz can crushed pineapple; 8 oz packaged cream cheese; ½ packet mushroom soup mix.", "method": "Drain pineapple, reserve syrup. Beat cheese until smooth, add ¼ cup of the reserved pineapple juice, add dry soup mix and pineapple, beat until combined. Refrigerate several hours before serving.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164629.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "15 oz (425g) can crushed pineapple; 8 oz (225g) packaged cream cheese; ½ packet mushroom soup mix.", "method_modern": "Drain pineapple, reserve syrup. Beat cheese until smooth, add ¼ cup of the reserved pineapple juice, add dry soup mix and pineapple, beat until combined. Refrigerate several hours before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "15 oz can crushed pineapple", "section": null, "quantity": 15.0, "quantity_text": "15", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can crushed pineapple", "ingredient": "tinned pineapple", "category": "produce", "amount_metric": 425, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz packaged cream cheese", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packaged cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ packet mushroom soup mix", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "packet", "unit_kind": "count", "ingredient_raw": "mushroom soup mix", "ingredient": "mushroom soup mix", "category": "other", "amount_metric": 0.5, "amount_metric_unit": "packet", "notes": "" } ] }, { "id": "E0279", "slug": "delicious-herb-dip", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Delicious Herb Dip", "yield": "(chill several hours or overnight)", "ingredients": "4 oz packaged cream cheese; 6 oz cottage cheese; 1 tablespoon lemon juice; 1 tablespoon water; ½ teaspoon dry basil; ½ teaspoon dill; ½ teaspoon dry tarragon; 1 teaspoon chopped parsley; 1 teaspoon salt; 1 small clove garlic; 4 tablespoons sour cream.", "method": "Beat cheeses together until smooth, add lemon juice and water, beat to blend. Add herbs, salt, crushed garlic, and sour cream, beat to blend. Refrigerate several hours, or overnight, before serving.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164629.jpg", "20240128_164631.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) packaged cream cheese; 6 oz (175g) cottage cheese; 1 tablespoon lemon juice; 1 tablespoon water; ½ teaspoon dry basil; ½ teaspoon dill; ½ teaspoon dry tarragon; 1 teaspoon chopped parsley; 1 teaspoon salt; 1 small clove garlic; 4 tablespoons sour cream.", "method_modern": "Beat cheeses together until smooth, add lemon juice and water, beat to blend. Add herbs, salt, crushed garlic, and sour cream, beat to blend. Refrigerate several hours, or overnight, before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz packaged cream cheese", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packaged cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz cottage cheese", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cottage cheese", "ingredient": "cottage cheese", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon lemon juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon dry basil", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dry basil", "ingredient": "basil", "category": "produce", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon dill", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dill", "ingredient": "dill", "category": "produce", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon dry tarragon", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dry tarragon", "ingredient": "tarragon", "category": "produce", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon chopped parsley", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "chopped parsley", "ingredient": "parsley", "category": "produce", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small clove garlic", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small clove garlic", "ingredient": "clove garlic", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 tablespoons sour cream", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sour cream", "ingredient": "sour cream", "category": "dairy", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0280", "slug": "chicken-and-asparagus-dip", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Chicken and Asparagus Dip", "yield": "(not stated)", "ingredients": "8 oz can asparagus pieces; 1 packet chicken noodle soup; 1 cup water; 8 oz packaged cream cheese; 2 tablespoons chopped gherkins.", "method": "Drain asparagus. Make up soup with water as directed on packet, using 1 cup water only; simmer 5 minutes, cool. Beat cream cheese until smooth, add soup, asparagus, and gherkins.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164631.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) can asparagus pieces; 1 packet chicken noodle soup; 1 cup water; 8 oz (225g) packaged cream cheese; 2 tablespoons chopped gherkins.", "method_modern": "Drain asparagus. Make up soup with water as directed on packet, using 1 cup water only; simmer 5 minutes, cool. Beat cream cheese until smooth, add soup, asparagus, and gherkins.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz can asparagus pieces", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "can asparagus pieces", "ingredient": "can asparagus pieces", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 packet chicken noodle soup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "chicken noodle soup", "ingredient": "chicken noodle soup", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 cup water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "8 oz packaged cream cheese", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packaged cream cheese", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons chopped gherkins", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped gherkins", "ingredient": "gherkins", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0281", "slug": "savoury-rice-casserole", "kind": "recipe", "source_format": "handwritten", "category": "savoury", "subcategory": "handwritten", "title": "Savoury Rice Casserole", "yield": "1 large pan (15 minutes simmering)", "ingredients": "1 chopped onion; 1 lb mince steak; 1 cup uncooked rice; 1 packet chicken noodle soup; 1 tsp curry powder; ¼ lb beans (fresh or frozen); ¼ diced cabbage; 4 cups hot water.", "method": "Brown 1 chopped onion and 1 lb mince steak in large pan. Drain off excess fat. Add 1 cup rice (uncooked), 1 packet chicken noodle soup, 1 tsp curry powder, ¼ lb beans (fresh or frozen), ¼ diced cabbage and 4 cups hot water. Bring to boil and simmer 15 mins or until moisture is absorbed.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164641.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 chopped onion; 1 lb (450g) mince steak; 1 cup uncooked rice; 1 packet chicken noodle soup; 1 tsp curry powder; ¼ lb (125g) beans (fresh or frozen); ¼ diced cabbage; 4 cups hot water.", "method_modern": "Brown 1 chopped onion and 1 lb (450g) mince steak in large pan. Drain off excess fat. Add 1 cup rice (uncooked), 1 packet chicken noodle soup, 1 tsp curry powder, ¼ lb (125g) beans (fresh or frozen), ¼ diced cabbage and 4 cups hot water. Bring to boil and simmer 15 mins or until moisture is absorbed.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 chopped onion", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "chopped onion", "ingredient": "onion", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 lb mince steak", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "mince steak", "ingredient": "mince steak", "category": "other", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup uncooked rice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "uncooked rice", "ingredient": "rice", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 packet chicken noodle soup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "chicken noodle soup", "ingredient": "chicken noodle soup", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 tsp curry powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb beans (fresh or frozen)", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "beans", "ingredient": "beans", "category": "produce", "amount_metric": 113, "amount_metric_unit": "g", "notes": "fresh or frozen" }, { "raw": "¼ diced cabbage", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "", "unit_kind": "", "ingredient_raw": "diced cabbage", "ingredient": "cabbage", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 cups hot water", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0282", "slug": "toffee", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Toffee (vinegar & honey)", "yield": "(not stated)", "ingredients": "2 cups sugar; 2 tablespoons vinegar; 2 tablespoons water; 1 dessertspoon butter; 1 tablespoon honey.", "method": "Boil quickly. Do not stir.", "notes": "", "source": "Handwritten on lined paper. New chapter section: confectionery.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164658.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups sugar; 2 tablespoons vinegar; 2 tablespoons water; 1 dessertspoon butter; 1 tablespoon honey.", "method_modern": "Boil quickly. Do not stir.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons vinegar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon honey", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0283", "slug": "toffee", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Toffee (with vinegar)", "yield": "(not stated)", "ingredients": "2 cups sugar; ½ cup water; 1 tablespoon vinegar; pinch salt; nob butter.", "method": "Combine. Do not stir.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164658.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups sugar; ½ cup water; 1 tablespoon vinegar; pinch salt; nob butter.", "method_modern": "Combine. Do not stir.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon vinegar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "nob butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "nob butter", "ingredient": "nob butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0284", "slug": "toffee", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Toffee (with nuts and coconut)", "yield": "(not stated)", "ingredients": "2 tablespoons sugar; 2 tablespoons water; 2 tablespoons butter; 2 tablespoons vinegar; nuts; coconut.", "method": "Dissolve sugar and butter in water and vinegar. Boil without stirring. Break nuts on dish, pour over.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164658.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 tablespoons sugar; 2 tablespoons water; 2 tablespoons butter; 2 tablespoons vinegar; nuts; coconut.", "method_modern": "Dissolve sugar and butter in water and vinegar. Boil without stirring. Break nuts on dish, pour over.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 tablespoons sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons vinegar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "nuts", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0285", "slug": "creamy-caramels", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Creamy Caramels", "yield": "1 tin of caramels", "ingredients": "1 can sweetened condensed milk; 8 oz brown sugar; 2 oz butter; 2 tablespoons golden syrup.", "method": "In heavy saucepan, mix all ingredients thoroughly. Cook over low heat, stirring constantly until mixture is a rich golden colour, and of caramel consistency when tested in cold water. Pour into oiled or greased tin. Cool, mark into squares, when cold cut into squares.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164658.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 can sweetened condensed milk; 8 oz (225g) brown sugar; 2 oz (60g) butter; 2 tablespoons golden syrup.", "method_modern": "In heavy saucepan, mix all ingredients thoroughly. Cook over low heat, stirring constantly until mixture is a rich golden colour, and of caramel consistency when tested in cold water. Pour into oiled or greased tin. Cool, mark into squares, when cold cut into squares.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 can sweetened condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "sweetened condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "8 oz brown sugar", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 tablespoons golden syrup", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0286", "slug": "sugared-popcorn", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Sugared Popcorn", "yield": "(stored in tins)", "ingredients": "1 tablespoon butter; 3 tablespoons water; 1 cup white sugar; popped corn; icing sugar (for dusting); food coloring (optional).", "method": "Place 1 tablespoon of butter in a saucepan, add 3 tablespoons of water, 1 cup of white sugar. Boil until ready to candy, then throw in the popped corn and stir briskly till sugar mixture is well distributed among the kernels. Take pan off fire and stir till syrup cools a little and each kernel is sugared. Remove kernels from syrup and shake corn into dry icing sugar and store in tins. To Color: Add the required coloring to the syrup before adding popped corn.", "notes": "", "source": "Newspaper clipping pasted at top.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164706.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon butter; 3 tablespoons water; 1 cup white sugar; popped corn; icing sugar (for dusting); food coloring (optional).", "method_modern": "Place 1 tablespoon of butter in a saucepan, add 3 tablespoons of water, 1 cup of white sugar. Boil until ready to candy, then throw in the popped corn and stir briskly till sugar mixture is well distributed among the kernels. Take pan off fire and stir till syrup cools a little and each kernel is sugared. Remove kernels from syrup and shake corn into dry icing sugar and store in tins. To Color: Add the required coloring to the syrup before adding popped corn.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tablespoon butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup white sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "white sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "popped corn", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "popped corn", "ingredient": "popped corn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "icing sugar (for dusting)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "for dusting" }, { "raw": "food coloring (optional)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "food coloring", "ingredient": "food coloring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" } ] }, { "id": "E0287", "slug": "lollies", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Lollies (caramel-peanut-rice bubbles)", "yield": "Squares (refrigerator-set)", "ingredients": "12 caramels; 1 dessertspoon water; ½ cup peanuts; 3 cups rice bubbles.", "method": "Put 12 caramels in a saucepan with 1 dessertspoon water and melt. Add ½ cup peanuts and 3 cups rice bubbles, pour over caramel and mix all together. Let set in fridge. Cut into squares when set.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164706.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 caramels; 1 dessertspoon water; ½ cup peanuts; 3 cups rice bubbles.", "method_modern": "Put 12 caramels in a saucepan with 1 dessertspoon water and melt. Add ½ cup peanuts and 3 cups rice bubbles, pour over caramel and mix all together. Let set in fridge. Cut into squares when set.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "12 caramels", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "", "unit_kind": "", "ingredient_raw": "caramels", "ingredient": "caramels", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 dessertspoon water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup peanuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "peanuts", "ingredient": "peanuts", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups rice bubbles", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "rice bubbles", "ingredient": "rice bubbles", "category": "other", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0288", "slug": "white-xmas", "kind": "recipe", "source_format": "handwritten", "category": "baking-misc", "subcategory": "handwritten", "title": "White Xmas", "yield": "1 tin (chilled, cut into squares)", "ingredients": "2 cups Rice Bubbles; 1 cup coconut; 1 cup mixed fruit; 1 cup powdered milk; 1 cup icing mixture; ½ lb Copha; 1 dessertspoon vanilla. Optional: glace cherries, pineapple and walnuts (in place of some mixed fruit).", "method": "Place all dry ingredients in basin. Melt copha over heat and add vanilla. Pour over dry ingredients and mix well. Press into greased and prepared tin and chill. Cut into squares.", "notes": "Classic Australian Christmas confectionery — Copha-set Rice Bubbles slice.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164706.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups Rice Bubbles; 1 cup coconut; 1 cup mixed fruit; 1 cup powdered milk; 1 cup icing mixture; ½ lb (225g) Copha; 1 dessertspoon vanilla. Optional: glace cherries, pineapple and walnuts (in place of some mixed fruit).", "method_modern": "Place all dry ingredients in basin. Melt copha over heat and add vanilla. Pour over dry ingredients and mix well. Press into greased and prepared tin and chill. Cut into squares.", "notes_modern": "Classic Australian Christmas confectionery — Copha-set Rice Bubbles slice.", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: metric measurements added, 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "2 cups Rice Bubbles", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Rice Bubbles", "ingredient": "rice bubbles", "category": "other", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup mixed fruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mixed fruit", "ingredient": "dried fruit (mixed)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup powdered milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup icing mixture", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing mixture", "ingredient": "icing mixture", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb Copha", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "Copha", "ingredient": "Copha", "category": "pantry", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Optional: glace cherries, pineapple and walnuts (in place of some mixed fruit)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Optional: glace cherries, pineapple and walnuts", "ingredient": "optional: glace cherries, pineapple and walnuts", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "in place of some mixed fruit" } ] }, { "id": "E0289", "slug": "truffles", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Truffles (chocolate-coffee-sherry)", "yield": "Small balls in patty paper cases", "ingredients": "1 tin condensed milk; 2 tablespoons coconut; 2 tablespoons cocoa; ½ lb coffee biscuits; 3 tablespoons sherry. To finish: extra coconut (for rolling); nuts or cherries (to top).", "method": "Place milk, coconut and cocoa in basin and mix. Add wine, add gradually to mixture; should be very stiff when finished. Roll small balls of mixture in coconut. Place in patty paper. Add nuts or cherries on top.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164706.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tin condensed milk; 2 tablespoons coconut; 2 tablespoons cocoa; ½ lb (225g) coffee biscuits; 3 tablespoons sherry. To finish: extra coconut (for rolling); nuts or cherries (to top).", "method_modern": "Place milk, coconut and cocoa in basin and mix. Add wine, add gradually to mixture; should be very stiff when finished. Roll small balls of mixture in coconut. Place in patty paper. Add nuts or cherries on top.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 tin condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "" }, { "raw": "2 tablespoons coconut", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons cocoa", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ lb coffee biscuits", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "coffee biscuits", "ingredient": "coffee biscuits", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 tablespoons sherry. To finish: extra coconut (for rolling)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sherry. To finish: extra coconut", "ingredient": "sherry. to finish: extra coconut", "category": "other", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "for rolling" }, { "raw": "nuts or cherries (to top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "nuts or cherries", "ingredient": "mixed nuts", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "to top" } ] }, { "id": "E0290", "slug": "cherry-and-caramel-nut-slices", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Cherry and Caramel Nut Slices (Mrs Blight)", "yield": "2 rolls × 6 in long (sliced to serve)", "ingredients": "4 oz marshmallows; 2 oz glace cherries; 1⅓ cups icing sugar; 6 oz soft caramels; 1 tablespoon cream or top milk; 4 oz toasted almonds.", "method": "Chop marshmallows roughly, place in basin over boiling water, stir occasionally until melted. Remove from heat, add chopped cherries and sifted icing sugar; mix well. Turn out on to board dusted with icing sugar, knead well. Divide mixture in half, form into 2 rolls approx. 6 in long. Place on greased tray, refrigerate until firm. Chop caramels roughly, place in heatproof basin with cream or milk. Place over pan of boiling water, stir until melted. Chop nuts coarsely, place on sheet of greaseproof paper. Spread one side of the marshmallow rolls with melted caramel, roll evenly in nuts. Repeat with other side. Wrap each roll in greaseproof paper, refrigerate until set. Cut into slices to serve.", "notes": "", "source": "Newspaper recipe clipping. First-prize $10 winner attributed to Mrs N.E. Blight, Beaconsfield, Fremantle, W.A. 6162.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) marshmallows; 2 oz (60g) glace cherries; 1⅓ cups icing sugar; 6 oz (175g) soft caramels; 1 tablespoon cream or top milk; 4 oz (125g) toasted almonds.", "method_modern": "Chop marshmallows roughly, place in basin over boiling water, stir occasionally until melted. Remove from heat, add chopped cherries and sifted icing sugar; mix well. Turn out on to board dusted with icing sugar, knead well. Divide mixture in half, form into 2 rolls approx. 6 in (15cm) long. Place on greased tray, refrigerate until firm. Chop caramels roughly, place in heatproof basin with cream or milk. Place over pan of boiling water, stir until melted. Chop nuts coarsely, place on sheet of baking paper. Spread one side of the marshmallow rolls with melted caramel, roll evenly in nuts. Repeat with other side. Wrap each roll in baking paper, refrigerate until set. Cut into slices to serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology.", "parsed_ingredients": [ { "raw": "4 oz marshmallows", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "marshmallows", "ingredient": "marshmallows", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz glace cherries", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "glace cherries", "ingredient": "glace cherries", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1⅓ cups icing sugar", "section": null, "quantity": 1.3333333333333333, "quantity_text": "1⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 333, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz soft caramels", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "soft caramels", "ingredient": "soft caramels", "category": "other", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 tablespoon cream or top milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream or top milk", "ingredient": "cream", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 oz toasted almonds", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "toasted almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0291", "slug": "cherry-nut-squares", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Cherry Nut Squares", "yield": "1 × 7\" square tin (refrigerated, cut into fingers/bars)", "ingredients": "3 oz solid white vegetable shortening; 8 oz dark chocolate; 6 oz glace cherries; 1 teaspoon instant coffee; ½ cup toasted desiccated coconut; 6 oz cashew nuts.", "method": "Chop the chocolate and shortening roughly, melt in the top part of double boiler; stir in instant coffee. Pour half this mixture over the base of greased 7 in square tin. Sprinkle the toasted coconut, cherries, and cashews evenly over the chocolate. Pour remaining chocolate over the top. Refrigerate until set. Cut into fingers or bars, as desired.", "notes": "", "source": "Newspaper recipe clipping (with photo overleaf reference).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 oz (90g) solid white vegetable shortening; 8 oz (225g) dark chocolate; 6 oz (175g) glace cherries; 1 teaspoon instant coffee; ½ cup toasted desiccated coconut; 6 oz (175g) cashew nuts.", "method_modern": "Chop the chocolate and shortening roughly, melt in the top part of double boiler; stir in instant coffee. Pour half this mixture over the base of greased 7 in (18cm) square tin. Sprinkle the toasted coconut, cherries, and cashews evenly over the chocolate. Pour remaining chocolate over the top. Refrigerate until set. Cut into fingers or bars, as desired.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "3 oz solid white vegetable shortening", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "solid white vegetable shortening", "ingredient": "solid white vegetable shortening", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz dark chocolate", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "dark chocolate", "ingredient": "chocolate", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "6 oz glace cherries", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "glace cherries", "ingredient": "glace cherries", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon instant coffee", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "instant coffee", "ingredient": "instant coffee", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup toasted desiccated coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "toasted desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 oz cashew nuts", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cashew nuts", "ingredient": "cashew nuts", "category": "other", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0292", "slug": "caramel-toffee", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Caramel Toffee", "yield": "Buttered tin or patty pans", "ingredients": "1 cup sugar; 1 tsp vanilla; 3 tbsp honey; 3 oz butter.", "method": "Boil together for 10 minutes. Test by putting a tiny bit in some cold water. Pour into buttered tin or patty pans.", "notes": "", "source": "Newspaper recipe clipping (small).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup sugar; 1 tsp vanilla; 3 tbsp honey; 3 oz (90g) butter.", "method_modern": "Boil together for 10 minutes. Test by putting a tiny bit in some cold water. Pour into buttered tin or patty pans.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tbsp honey", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz butter", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0293", "slug": "toffees", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Toffees (3-cup version)", "yield": "1 dozen toffees in patty cases", "ingredients": "3 cups sugar; 1 cup water; ¼ cup brown malt vinegar. Decorations: chopped nuts, hundreds-and-thousands, coconut.", "method": "Combine sugar, water, and vinegar in saucepan, stir over low heat until sugar has dissolved. Increase heat, boil rapidly approx. 15 minutes or until a small amount of mixture will crack when tested in cold water. Remove from heat, allow bubbles to subside, pour into paper patty cases. Leave 5 minutes before decorating with chopped nuts, hundreds-and-thousands, coconut, etc.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "3 cups sugar; 1 cup water; ¼ cup brown malt vinegar. Decorations: chopped nuts, hundreds-and-thousands, coconut.", "method_modern": "Combine sugar, water, and vinegar in saucepan, stir over low heat until sugar has dissolved. Increase heat, boil rapidly approx. 15 minutes or until a small amount of mixture will crack when tested in cold water. Remove from heat, allow bubbles to subside, pour into paper patty cases. Leave 5 minutes before decorating with chopped nuts, hundreds-and-thousands, coconut, etc.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "3 cups sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup brown malt vinegar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown malt vinegar", "ingredient": "brown malt vinegar", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "Decorations: chopped nuts, hundreds-and-thousands, coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Decorations: chopped nuts, hundreds-and-thousands, coconut", "ingredient": "decorations: chopped nuts, hundreds-and-thousands, coconut", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0294", "slug": "peanut-toffee", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Peanut Toffee", "yield": "1 × 8\" × 12\" slab tin (broken into pieces)", "ingredients": "8 oz skinned, unsalted peanuts; toffee mixture (as above).", "method": "Spread 8 oz skinned, unsalted peanuts evenly over base of 8 in × 12 in slab tin. Make up toffee mixture as for recipe above, pour over peanuts. If necessary, use fork to distribute peanuts lightly and evenly through toffee. Break into pieces when cold.", "notes": "", "source": "Newspaper recipe clipping (companion to Toffees above).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) skinned, unsalted peanuts; toffee mixture (as above).", "method_modern": "Spread 8 oz (225g) skinned, unsalted peanuts evenly over base of 8 in (20cm) × 12 in (30cm) slab tin. Make up toffee mixture as for recipe above, pour over peanuts. If necessary, use fork to distribute peanuts lightly and evenly through toffee. Break into pieces when cold.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz skinned, unsalted peanuts", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "skinned, unsalted peanuts", "ingredient": "skinned, unsalted peanuts", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "toffee mixture (as above)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "toffee mixture", "ingredient": "toffee mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "as above" } ] }, { "id": "E0295", "slug": "jellied-rocky-road", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Jellied Rocky Road (Mrs Williamson)", "yield": "1 × 7\" × 11\" lamington tin", "ingredients": "1 packet raspberry jelly crystals; 1 packet lemon jelly crystals; 1 packet lime jelly crystals; 4 oz dark chocolate; 1 cup salted peanuts; 1 cup sugar; 1 tablespoon gelatine; 2¼ cups boiling water; 1 teaspoon vanilla.", "method": "Put jellies in three separate heatproof bowls. Pour ½ cup boiling water on each jelly, stir until crystals have dissolved. Refrigerate until set. Combine sugar, gelatine and remaining ¾ cup boiling water in saucepan. Stir over heat until gelatine has dissolved and mixture is boiling. Boil 2 minutes. Cool slightly, add vanilla, beat 10 minutes or until marshmallow is nearly set. Stir in chopped nuts, roughly chopped 1 in squares of jelly, and chopped chocolate; mix quickly and lightly until combined. Place mixture in 7 in × 11 in lamington tin lined with aluminium foil. Refrigerate until set, cut into squares.", "notes": "", "source": "Newspaper recipe clipping. First-prize $10 winner attributed to Mrs B. Williamson, Bundaberg.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164721.jpg" ], "parent_id": null, "tags": [ "baking", "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet raspberry jelly crystals; 1 packet lemon jelly crystals; 1 packet lime jelly crystals; 4 oz (125g) dark chocolate; 1 cup salted peanuts; 1 cup sugar; 1 tablespoon gelatine; 2¼ cups boiling water; 1 teaspoon vanilla.", "method_modern": "Put jellies in three separate heatproof bowls. Pour ½ cup boiling water on each jelly, stir until crystals have dissolved. Refrigerate until set. Combine sugar, gelatine and remaining ¾ cup boiling water in saucepan. Stir over heat until gelatine has dissolved and mixture is boiling. Boil 2 minutes. Cool slightly, add vanilla, beat 10 minutes or until marshmallow is nearly set. Stir in chopped nuts, roughly chopped 1 in (2.5cmcm) squares of jelly, and chopped chocolate; mix quickly and lightly until combined. Place mixture in 7 in (18cm) × 11 in (28cm) lamington tin lined with aluminium foil. Refrigerate until set, cut into squares.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 packet raspberry jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "raspberry jelly crystals", "ingredient": "raspberry jelly crystals", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 packet lemon jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "lemon jelly crystals", "ingredient": "lemon jelly crystals", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 packet lime jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "lime jelly crystals", "ingredient": "lime jelly crystals", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "4 oz dark chocolate", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "dark chocolate", "ingredient": "chocolate", "category": "baking", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup salted peanuts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "salted peanuts", "ingredient": "salted peanuts", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon gelatine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2¼ cups boiling water", "section": null, "quantity": 2.25, "quantity_text": "2¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 562, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0296", "slug": "fried-rice", "kind": "recipe", "source_format": "handwritten", "category": "chinese", "subcategory": "handwritten", "title": "Fried Rice (handwritten)", "yield": "1 skillet", "ingredients": "1 cup uncooked rice; 4 slices bacon; 2 eggs; 2 green onions, sliced thinly; 1 tablespoon soy sauce; salt and pepper to taste.", "method": "Cook rice. Meanwhile cut bacon into small pieces, cook bacon slowly in skillet until crisp, then pour off drippings. Break eggs into pan and scramble. Add rice and mix thoroughly, let heat well. Mix in green onions, soy sauce, salt and pepper. Continue to cook until entire mixture is well heated.", "notes": "", "source": "Handwritten on lined paper. New chapter tab visible: 'Chinese F[ood]'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164817.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup uncooked rice; 4 slices bacon; 2 eggs; 2 green onions, sliced thinly; 1 tablespoon soy sauce; salt and pepper to taste.", "method_modern": "Cook rice. Meanwhile cut bacon into small pieces, cook bacon slowly in skillet until crisp, then pour off drippings. Break eggs into pan and scramble. Add rice and mix thoroughly, let heat well. Mix in green onions, soy sauce, salt and pepper. Continue to cook until entire mixture is well heated.", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "1 cup uncooked rice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "uncooked rice", "ingredient": "rice", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 slices bacon", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "slice", "unit_kind": "count", "ingredient_raw": "bacon", "ingredient": "bacon", "category": "meat", "amount_metric": 4.0, "amount_metric_unit": "slice", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 green onions, sliced thinly", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "green onions, sliced thinly", "ingredient": "green onions", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt and pepper to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0297", "slug": "chicken-veal-chow-mein", "kind": "recipe", "source_format": "handwritten", "category": "savoury", "subcategory": "handwritten", "title": "Chicken & Veal Chow Mein", "yield": "1 deep pan (~30 minutes)", "ingredients": "1½ lb veal steak; 1 green pepper, chopped; 2 cups celery; 1½ cups water; 1 oz blanched almonds; 1 level tablespoon cornflour; 1 oz butter; ½ lb onions, sliced; ½ cauliflower (medium size); 1 packet Maggi chicken noodle soup; 2 tablespoons lemon juice.", "method": "Brown veal in butter in a deep pan, add onions, peppers and celery. Mix soup and water together and add to the meat. Simmer 15 minutes. Break cauliflower into small pieces and add to mixture, cook further 15 minutes. Add almonds and cornflour and lemon juice, mixed together. Cook for few minutes. Do not over cook.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164817.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ lb (700g) veal steak; 1 green pepper, chopped; 2 cups celery; 1½ cups water; 1 oz (30g) blanched almonds; 1 level tablespoon cornflour; 1 oz (30g) butter; ½ lb (225g) onions, sliced; ½ cauliflower (medium size); 1 packet Maggi chicken noodle soup; 2 tablespoons lemon juice.", "method_modern": "Brown veal in butter in a deep pan, add onions, peppers and celery. Mix soup and water together and add to the meat. Simmer 15 minutes. Break cauliflower into small pieces and add to mixture, cook further 15 minutes. Add almonds and cornflour and lemon juice, mixed together. Cook for few minutes. Do not over cook.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1½ lb veal steak", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "veal steak", "ingredient": "veal steak", "category": "other", "amount_metric": 680, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 green pepper, chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "green pepper, chopped", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 cups celery", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "celery", "ingredient": "celery", "category": "produce", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups water", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz blanched almonds", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "blanched almonds", "ingredient": "almonds", "category": "pantry", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 level tablespoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 oz butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ lb onions, sliced", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "onions, sliced", "ingredient": "onion", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cauliflower (medium size)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "cauliflower", "ingredient": "cauliflower", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "medium size" }, { "raw": "1 packet Maggi chicken noodle soup", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "Maggi chicken noodle soup", "ingredient": "maggi chicken noodle soup", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "2 tablespoons lemon juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0298", "slug": "chinese-king-prawn-cutlets", "kind": "recipe", "source_format": "handwritten", "category": "chinese", "subcategory": "handwritten", "title": "Chinese King Prawn Cutlets", "yield": "12 prawns", "ingredients": "12 raw king prawns; cornflour (for dusting); 2 eggs; 1 teaspoon soy sauce; brown bread crumbs; copha (for deep-frying). To serve: sweet and sour sauce.", "method": "Shell 12 raw king prawns leaving on tail. Using a sharp knife, slit down back of prawn, being careful not to cut right through. Remove vein. Dip prawns in cornflour. Beat 2 eggs and 1 teaspoon soy sauce together, dip prawns in this, then in brown bread crumbs. Press outside firmly with palm of hand to flatten. Deep-fry in hot copha until golden brown. Drain and serve with sweet and sour sauce.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164821.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "12 raw king prawns; cornflour (for dusting); 2 eggs; 1 teaspoon soy sauce; brown bread crumbs; copha (for deep-frying). To serve: sweet and sour sauce.", "method_modern": "Shell 12 raw king prawns leaving on tail. Using a sharp knife, slit down back of prawn, being careful not to cut right through. Remove vein. Dip prawns in cornflour. Beat 2 eggs and 1 teaspoon soy sauce together, dip prawns in this, then in brown bread crumbs. Press outside firmly with palm of hand to flatten. Deep-fry in hot copha until golden brown. Drain and serve with sweet and sour sauce.", "notes_modern": "", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "12 raw king prawns", "section": null, "quantity": 12.0, "quantity_text": "12", "unit": "", "unit_kind": "", "ingredient_raw": "raw king prawns", "ingredient": "raw king prawns", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cornflour (for dusting)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "for dusting" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "brown bread crumbs", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "brown bread crumbs", "ingredient": "brown bread crumbs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "copha (for deep-frying)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "copha", "ingredient": "Copha", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for deep-frying" }, { "raw": "To serve: sweet and sour sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: sweet and sour sauce", "ingredient": "to serve: sweet and sour sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0299", "slug": "sweet-sour-sauce", "kind": "recipe", "source_format": "handwritten", "category": "chinese", "subcategory": "handwritten", "title": "Sweet & Sour Sauce (handwritten)", "yield": "1 batch", "ingredients": "½ cup (4 oz) vinegar; ¼ cup (2 oz) sugar; ½ level teaspoon salt; 1 tablespoon soy sauce; 1 cup (8 oz) pineapple juice; 1 level tablespoon cornflour; little water; ¼ cup Chinese pickles or sliced gherkins.", "method": "Combine vinegar, sugar, salt, soy sauce and pineapple juice in saucepan and bring to boil. Blend cornflour with a little water, add to mixture and boil 1 minute, stirring all the time. Add Chinese pickles or sliced gherkins before serving.", "notes": "", "source": "Handwritten on lined paper. Companion to King Prawn Cutlets.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164821.jpg" ], "parent_id": null, "tags": [ "preserves", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup (4 oz (125g)) vinegar; ¼ cup (2 oz (60g)) sugar; ½ level teaspoon salt; 1 tablespoon soy sauce; 1 cup (8 oz (225g)) pineapple juice; 1 level tablespoon cornflour; little water; ¼ cup Chinese pickles or sliced gherkins.", "method_modern": "Combine vinegar, sugar, salt, soy sauce and pineapple juice in saucepan and bring to boil. Blend cornflour with a little water, add to mixture and boil 1 minute, stirring all the time. Add Chinese pickles or sliced gherkins before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ cup (4 oz) vinegar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "4 oz" }, { "raw": "¼ cup (2 oz) sugar", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "2 oz" }, { "raw": "½ level teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon soy sauce", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "soy sauce", "ingredient": "soy sauce", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup (8 oz) pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "8 oz" }, { "raw": "1 level tablespoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoon cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "little water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "little water", "ingredient": "little water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup Chinese pickles or sliced gherkins", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Chinese pickles or sliced gherkins", "ingredient": "chinese pickles", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0300", "slug": "curried-prawns", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Curried Prawns (F.B. reply, simple)", "yield": "Serves with rice", "ingredients": "2 medium-sized white onions, chopped very finely; 1 clove garlic, crushed; ½ level teaspoon green ginger, finely chopped; 2 level dessertspoons butter; 1-2 level teaspoons curry powder; 1 medium-sized tomato, peeled and chopped; 1 cup chicken stock (made with cube), or water; salt to taste; 1 lb shelled prawns. To serve: boiled rice; fruit chutney.", "method": "Fry onions, garlic and ginger in butter until onion has softened. Add curry powder (according to taste), stir over low heat for 2-3 minutes. Add tomato, stock or water, salt to taste and simmer with lid on about 20 minutes, or until onion is tender. Add prawns, simmer until prawns are heated through. Serve with boiled rice and fruit chutney.", "notes": "Beginner-friendly version for someone who 'has not yet used curry'.", "source": "Newspaper Q&A column — 'F.B.' asked for a curry recipe; this is the reply.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164828.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 medium-sized white onions, chopped very finely; 1 clove garlic, crushed; ½ level teaspoon green ginger, finely chopped; 2 level dessertspoons butter; 1-2 level teaspoons curry powder; 1 medium-sized tomato, peeled and chopped; 1 cup chicken stock (made with cube), or water; salt to taste; 1 lb (450g) shelled prawns. To serve: boiled rice; fruit chutney.", "method_modern": "Fry onions, garlic and ginger in butter until onion has softened. Add curry powder (according to taste), stir over low heat for 2-3 minutes. Add tomato, stock or water, salt to taste and simmer with lid on about 20 minutes, or until onion is tender. Add prawns, simmer until prawns are heated through. Serve with boiled rice and fruit chutney.", "notes_modern": "Beginner-friendly version for someone who 'has not yet used curry'.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 medium-sized white onions, chopped very finely", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized white onions, chopped very finely", "ingredient": "medium-sized white onions", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 clove garlic, crushed", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic, crushed", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "½ level teaspoon green ginger, finely chopped", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level teaspoon green ginger, finely chopped", "ingredient": "green ginger", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 level dessertspoons butter", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoons butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1-2 level teaspoons curry powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "-2 level teaspoons curry powder", "ingredient": "-2 level teaspoons curry powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 medium-sized tomato, peeled and chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized tomato, peeled and chopped", "ingredient": "medium-sized tomato", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup chicken stock (made with cube), or water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chicken stock , or water", "ingredient": "chicken stock ", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "made with cube" }, { "raw": "salt to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 lb shelled prawns. To serve: boiled rice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "shelled prawns. To serve: boiled rice", "ingredient": "shelled prawns. to serve: boiled rice", "category": "other", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "fruit chutney", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fruit chutney", "ingredient": "fruit chutney", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0301", "slug": "curried-prawns", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Curried Prawns (1 lb prawns)", "yield": "Serves with fried rice", "ingredients": "1 lb shelled prawns; 2 onions; 3½ level tablespoons flour; 3 level dessertspoons curry powder; 3 level dessertspoons sugar; 2 oz margarine; 2 cups stock; ½ cup milk; 2 tablespoons cream; squeeze of lemon juice.", "method": "Fry the chopped onions in the melted margarine over a low gas flame until the onion is soft (not browned); fry the curry powder. Remove from the gas and add the sugar and flour (the mixture should appear dry). Stir in the stock and the milk; cook over a low gas flame until the mixture boils and thickens. Add the cream, lemon juice and prawns. Reheat. Season to taste. Serve with fried rice.", "notes": "Same recipe text as the Beryl Kay's 'Curried Prawns' (page 2) — likely a syndicated Australian recipe.", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164828.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) shelled prawns; 2 onions; 3½ level tablespoons flour; 3 level dessertspoons curry powder; 3 level dessertspoons sugar; 2 oz (60g) margarine; 2 cups stock; ½ cup milk; 2 tablespoons cream; squeeze of lemon juice.", "method_modern": "Fry the chopped onions in the melted margarine over a low gas flame until the onion is soft (not browned); fry the curry powder. Remove from the gas and add the sugar and flour (the mixture should appear dry). Stir in the stock and the milk; cook over a low gas flame until the mixture boils and thickens. Add the cream, lemon juice and prawns. Reheat. Season to taste. Serve with fried rice.", "notes_modern": "Same recipe text as the Beryl Kay's 'Curried Prawns' (page 2) — likely a syndicated Australian recipe.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 lb shelled prawns", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "shelled prawns", "ingredient": "shelled prawns", "category": "other", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 onions", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "onions", "ingredient": "onion", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3½ level tablespoons flour", "section": null, "quantity": 3.5, "quantity_text": "3½", "unit": "", "unit_kind": "", "ingredient_raw": "level tablespoons flour", "ingredient": "plain flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 level dessertspoons curry powder", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoons curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 level dessertspoons sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "level dessertspoons sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz margarine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 cups stock", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "stock", "ingredient": "stock", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup milk", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons cream", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream", "ingredient": "cream", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "squeeze of lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "squeeze of lemon juice", "ingredient": "squeeze of lemon juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0302", "slug": "curried-prawns", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Curried Prawns (2 lb prawns)", "yield": "Larger batch (2 lb)", "ingredients": "4 oz butter or substitute; 4 medium onions; 3 tablespoons curry powder; ½ teaspoon ground ginger; 1½ cups water; 4 chicken stock cubes; 2 tablespoons fruit chutney; 3 tablespoons white vinegar; salt; ¼ cup milk; 2 lb prawns.", "method": "Heat butter or substitute in pan, add peeled and finely chopped onions, saute until golden brown. Add curry powder and ginger, stir continually over low heat 10 minutes. Add water and crumbled stock cubes, simmer further 5 minutes. Stir in chutney, vinegar, salt; simmer 10 minutes. Add shelled prawns, heat thoroughly. Remove from heat, stir in milk.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164828.jpg" ], "parent_id": null, "tags": [ "preserves", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter or substitute; 4 medium onions; 3 tablespoons curry powder; ½ teaspoon ground ginger; 1½ cups water; 4 chicken stock cubes; 2 tablespoons fruit chutney; 3 tablespoons white vinegar; salt; ¼ cup milk; 2 lb (900g) prawns.", "method_modern": "Heat butter or substitute in pan, add peeled and finely chopped onions, saute until golden brown. Add curry powder and ginger, stir continually over low heat 10 minutes. Add water and crumbled stock cubes, simmer further 5 minutes. Stir in chutney, vinegar, salt; simmer 10 minutes. Add shelled prawns, heat thoroughly. Remove from heat, stir in milk.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz butter or substitute", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 medium onions", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "medium onions", "ingredient": "onion", "category": "produce", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "3 tablespoons curry powder", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "curry powder", "ingredient": "curry powder", "category": "spices", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon ground ginger", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups water", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 chicken stock cubes", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "chicken stock cubes", "ingredient": "chicken stock cubes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons fruit chutney", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "fruit chutney", "ingredient": "fruit chutney", "category": "other", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons white vinegar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "white vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¼ cup milk", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 lb prawns", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "prawns", "ingredient": "prawns", "category": "fish", "amount_metric": 907, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0303", "slug": "chicken-chow-mein", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Chicken Chow Mein (canned-pineapple based)", "yield": "Serves with noodles", "ingredients": "3 lb chicken pieces (breasts and thighs); contents of 1 can crushed pineapple; 2 red or green peppers; 8 shallots; 3 sticks celery; oil for frying; 1 cup chicken stock; salt to taste; 4 tablespoons tomato sauce; 1 teaspoon sugar; 2 teaspoons soy sauce or to taste; 2 teaspoons cornflour.", "method": "Remove chicken from bones and cut into pieces about 1 in square. Drain pineapple. Remove seeds and pith from peppers, cut in 1 in lengths. Dice celery. Cut shallots into 1 in lengths. Heat about 3 tablespoons oil in large frypan and fry chicken till just coloured. Add peppers, shallots, celery and pineapple. Cook for a few minutes then add stock, tomato sauce, soy sauce and sugar. Blend cornflour with a little pineapple liquid, add to mixture, stir and bring to the boil. Serve with noodles.", "notes": "", "source": "Newspaper or product clipping. The wording 'contents of this can' suggests this was originally part of a pineapple-can label or advertisement.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164828.jpg" ], "parent_id": null, "tags": [ "advertorial", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 lb (1350g) chicken pieces (breasts and thighs); contents of 1 can crushed pineapple; 2 red or green peppers; 8 shallots; 3 sticks celery; oil for frying; 1 cup chicken stock; salt to taste; 4 tablespoons tomato sauce; 1 teaspoon sugar; 2 teaspoons soy sauce or to taste; 2 teaspoons cornflour.", "method_modern": "Remove chicken from bones and cut into pieces about 1 in (2.5cmcm) square. Drain pineapple. Remove seeds and pith from peppers, cut in 1 in (2.5cmcm) lengths. Dice celery. Cut shallots into 1 in (2.5cmcm) lengths. Heat about 3 tablespoons oil in large frypan and fry chicken till just coloured. Add peppers, shallots, celery and pineapple. Cook for a few minutes then add stock, tomato sauce, soy sauce and sugar. Blend cornflour with a little pineapple liquid, add to mixture, stir and bring to the boil. Serve with noodles.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "3 lb chicken pieces (breasts and thighs)", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "chicken pieces", "ingredient": "chicken", "category": "meat", "amount_metric": 1361, "amount_metric_unit": "g", "notes": "breasts and thighs" }, { "raw": "contents of 1 can crushed pineapple", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "contents of 1 can crushed pineapple", "ingredient": "contents of 1 can crushed pineapple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 red or green peppers", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "red or green peppers", "ingredient": "red", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 shallots", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "", "unit_kind": "", "ingredient_raw": "shallots", "ingredient": "shallot", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 sticks celery", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "stick", "unit_kind": "count", "ingredient_raw": "celery", "ingredient": "celery", "category": "produce", "amount_metric": 3.0, "amount_metric_unit": "stick", "notes": "" }, { "raw": "oil for frying", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oil for frying", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup chicken stock", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chicken stock", "ingredient": "chicken stock", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "salt to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 tablespoons tomato sauce", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "tomato sauce", "ingredient": "tomato sauce", "category": "pantry", "amount_metric": 80, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons soy sauce or to taste", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "soy sauce or to taste", "ingredient": "soy sauce or", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 teaspoons cornflour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0304", "slug": "lemon-meringue-pie", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Lemon Meringue Pie (handwritten)", "yield": "1 × 9\" pie", "ingredients": "Filling: 9\" pastry case; 3 eggs; 6 oz butter; 1 cup sugar; grated rind and juice of 2 lemons; pinch salt. Meringue: 3 egg whites; 7 dessertspoons sugar; ¼ teaspoon cream of tartar; pinch salt.", "method": "Combine the beaten eggs, butter, sugar, lemon rind, juice and salt in top half of double saucepan. Stir over simmering water until mixture coats back of spoon. Allow to cool. Pour into pastry case, cover with meringue. Meringue: Beat egg-whites with cream of tartar and salt until stiff but not dry. Gradually add sugar, beating all the time until mixture is of meringue consistency. Fill meringue into piping bag, pipe over top to cover it completely. Bake in slow oven 10 to 15 minutes or until meringue is golden brown. Allow to become quite cold before serving.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164845.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Filling: 9\" (23cm) pastry case; 3 eggs; 6 oz (175g) butter; 1 cup sugar; grated rind and juice of 2 lemons; pinch salt. Meringue: 3 egg whites; 7 dessertspoons sugar; ¼ teaspoon cream of tartar; pinch salt.", "method_modern": "Combine the beaten eggs, butter, sugar, lemon rind, juice and salt in top half of double boiler (heatproof bowl over simmering water). Stir over simmering water until mixture coats back of spoon. Allow to cool. Pour into pastry case, cover with meringue. Meringue: Beat egg-whites with cream of tartar and salt until stiff but not dry. Gradually add sugar, beating all the time until mixture is of meringue consistency. Fill meringue into piping bag, pipe over top to cover it completely. Bake in slow (150°C / 300°F / Gas 2) 10 to 15 minutes or until meringue is golden brown. Allow to become quite cold before serving.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "9\" pastry case", "section": "Filling", "quantity": 9.0, "quantity_text": "9", "unit": "", "unit_kind": "", "ingredient_raw": "\" pastry case", "ingredient": "\" pastry case", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 eggs", "section": "Filling", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "6 oz butter", "section": "Filling", "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": "Filling", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "grated rind and juice of 2 lemons", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind and juice of 2 lemons", "ingredient": "rind and juice of 2 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch salt. Meringue: 3 egg whites", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt. Meringue: 3 egg whites", "ingredient": "salt. meringue: 3 egg whites", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "7 dessertspoons sugar", "section": "Filling", "quantity": 7.0, "quantity_text": "7", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 70, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ teaspoon cream of tartar", "section": "Filling", "quantity": 0.25, "quantity_text": "¼", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cream of tartar", "ingredient": "cream of tartar", "category": "baking", "amount_metric": 1, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": "Filling", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0305", "slug": "chocolate-crackle-pastry-pie", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Chocolate Crackle Pastry Pie", "yield": "1 pie", "ingredients": "Chocolate crackle pastry; instant pudding; cherries (to decorate).", "method": "Make chocolate crackle pastry, put in pie dish. Make instant pudding and fill pie dish. Decorate with cherries.", "notes": "Method very brief — assumes prior knowledge of standard chocolate crackle (Rice Bubbles + Copha + cocoa + icing sugar).", "source": "Handwritten on lined paper. Brief recipe.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_164845.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Chocolate crackle pastry; instant pudding; cherries (to decorate).", "method_modern": "Make chocolate crackle pastry, put in pie dish. Make instant pudding and fill pie dish. Decorate with cherries.", "notes_modern": "Method very brief — assumes prior knowledge of standard chocolate crackle (Rice Bubbles + Copha + cocoa + icing sugar).", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Chocolate crackle pastry", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Chocolate crackle pastry", "ingredient": "chocolate crackle pastry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "instant pudding", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "instant pudding", "ingredient": "instant pudding", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cherries (to decorate)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cherries", "ingredient": "cherries", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "to decorate" } ] }, { "id": "E0306", "slug": "pigs-in-blankets", "kind": "recipe", "source_format": "handwritten", "category": "cocktail", "subcategory": "handwritten", "title": "Pigs in Blankets", "yield": "Hot snacks (cocktail frankfurts in batter)", "ingredients": "Cocktail frankfurts; 1 cup S.R. flour; pinch salt; 1 egg; ¾ to 1 cup milk. Plus: oil/fat (for frying).", "method": "Sift flour and salt. Break egg into middle of flour and stir in a little flour, then add half the milk. Beat well with a wooden spoon until free from lumps. Add sufficient of remaining milk to make a fairly soft batter. Dip frankfurts in batter, then drop into fuming fat. Fry until golden brown. Serve hot.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164845.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cocktail frankfurts; 1 cup self-raising flour; pinch salt; 1 egg; ¾ to 1 cup milk. Plus: oil/fat (for frying).", "method_modern": "Sift flour and salt. Break egg into middle of flour and stir in a little flour, then add half the milk. Beat well with a wooden spoon until free from lumps. Add sufficient of remaining milk to make a fairly soft batter. Dip frankfurts in batter, then drop into fuming fat. Fry until golden brown. Serve hot.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Cocktail frankfurts", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cocktail frankfurts", "ingredient": "cocktail frankfurts", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup self-raising flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "¾ to 1 cup milk", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "", "unit_kind": "", "ingredient_raw": "to 1 cup milk", "ingredient": "to 1 cup milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Plus: oil/fat (for frying)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plus: oil/fat", "ingredient": "plus: oil/fat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for frying" } ] }, { "id": "E0307", "slug": "passionfruit-cordial", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Passionfruit Cordial", "yield": "Bottled cordial", "ingredients": "1 dozen passionfruit; 3 teaspoons tartaric acid or citric acid; 3 large cups sugar; 3 cups water.", "method": "Scoop out pulp, add acid. Boil sugar and water 4 minutes, add to pulp. Allow to cool, strain and bottle.", "notes": "", "source": "Handwritten on lined paper. New chapter tab: 'Cord[ials]'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164907.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 dozen passionfruit; 3 teaspoons tartaric acid or citric acid; 3 large cups sugar; 3 cups water.", "method_modern": "Scoop out pulp, add acid. Boil sugar and water 4 minutes, add to pulp. Allow to cool, strain and bottle.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 dozen passionfruit", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "dozen passionfruit", "ingredient": "dozen passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 teaspoons tartaric acid or citric acid", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "tartaric acid or citric acid", "ingredient": "tartaric acid", "category": "baking", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 large cups sugar", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large cups sugar", "ingredient": "cups sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 cups water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0308", "slug": "50-ink", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "50/ink", "yield": "5 large bottles", "ingredients": "Juice and finely grated rind of 4 oranges and 4 lemons; 2 oz tartaric acid; 1 packet epsom salts; 10 cups sugar; 11 cups boiling water.", "method": "Mix all together, stir well and bottle when cold.", "notes": "Epsom salts in fruit drinks was a vintage 'health' addition (mild laxative).", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164907.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice and finely grated rind of 4 oranges and 4 lemons; 2 oz (60g) tartaric acid; 1 packet epsom salts; 10 cups sugar; 11 cups boiling water.", "method_modern": "Mix all together, stir well and bottle when cold.", "notes_modern": "Epsom salts in fruit drinks was a vintage 'health' addition (mild laxative).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Juice and finely grated rind of 4 oranges and 4 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice and finely grated rind of 4 oranges and 4 lemons", "ingredient": "juice and finely grated rind of 4 oranges and 4 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz tartaric acid", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "tartaric acid", "ingredient": "tartaric acid", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 packet epsom salts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "epsom salts", "ingredient": "epsom salts", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "10 cups sugar", "section": null, "quantity": 10.0, "quantity_text": "10", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "11 cups boiling water", "section": null, "quantity": 11.0, "quantity_text": "11", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 2750, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0309", "slug": "lemonade", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Lemonade (basic)", "yield": "Tall glasses (with ice)", "ingredients": "1 cup sugar; 1 cup water (to dissolve sugar); 3 cups cold water; 3 lemons; ½ cup lemon juice; 4 cherries; 8 cubes of ice.", "method": "Put the sugar into a saucepan. Add one cup of water. Place saucepan over heat. Bring contents to boiling point and let the boiling go on for five minutes. Then remove saucepan from heat. Add 3 cups of cold water. Squeeze lemon until you get ½ cup of lemon juice. Add the lemon juice to the boiled sugar and water and stir well. Place two ice cubes and a red cherry in glasses of lemonade. Taking the above recipe as basic one can calculate how much lemonade is needed.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164907.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup sugar; 1 cup water (to dissolve sugar); 3 cups cold water; 3 lemons; ½ cup lemon juice; 4 cherries; 8 cubes of ice.", "method_modern": "Put the sugar into a saucepan. Add one cup of water. Place saucepan over heat. Bring contents to boiling point and let the boiling go on for five minutes. Then remove saucepan from heat. Add 3 cups of cold water. Squeeze lemon until you get ½ cup of lemon juice. Add the lemon juice to the boiled sugar and water and stir well. Place two ice cubes and a red cherry in glasses of lemonade. Taking the above recipe as basic one can calculate how much lemonade is needed.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup water (to dissolve sugar)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "to dissolve sugar" }, { "raw": "3 cups cold water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 lemons", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "lemons", "ingredient": "lemon", "category": "produce", "amount_metric": 3.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup lemon juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 cherries", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "cherries", "ingredient": "cherries", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 cubes of ice", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "", "unit_kind": "", "ingredient_raw": "cubes of ice", "ingredient": "cubes of ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0310", "slug": "fresh-fruit-drink", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Fresh Fruit Drink (Orange Cup)", "yield": "(not stated)", "ingredients": "2 cups orange juice; 3 tablespoons lemon juice; grated rind of 1 orange; ¾ cup of sugar; 2½ cups water.", "method": "Boil sugar, water and orange rind together for five minutes. Chill. Add fruit juice and serve.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164907.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups orange juice; 3 tablespoons lemon juice; grated rind of 1 orange; ¾ cup of sugar; 2½ cups water.", "method_modern": "Boil sugar, water and orange rind together for five minutes. Chill. Add fruit juice and serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 cups orange juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons lemon juice", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "grated rind of 1 orange", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind of 1 orange", "ingredient": "rind of 1 orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup of sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2½ cups water", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 625, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0311", "slug": "fresh-fruit-drink", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Fresh Fruit Drink (Lemon Cup)", "yield": "(not stated)", "ingredients": "Juice of 6 lemons; grated rind of 1 lemon; 6 cups of cold water; ¾ to 1 cup sugar.", "method": "Boil sugar, water and rind together for five minutes. Chill. Add fruit juice and serve.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164914.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice of 6 lemons; grated rind of 1 lemon; 6 cups of cold water; ¾ to 1 cup sugar.", "method_modern": "Boil sugar, water and rind together for five minutes. Chill. Add fruit juice and serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Juice of 6 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice of 6 lemons", "ingredient": "juice of 6 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "grated rind of 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated rind of 1 lemon", "ingredient": "rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "6 cups of cold water", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "of cold water", "ingredient": "water", "category": "pantry", "amount_metric": 1500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ to 1 cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "", "unit_kind": "", "ingredient_raw": "to 1 cup sugar", "ingredient": "to 1 cup sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0312", "slug": "pineapple-ade", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Pineapple-ade (boiled from skins)", "yield": "Tall glasses with ice", "ingredients": "1 pineapple; 8 cups water; ¼ cup lemon juice; 1 cup sugar; ice cubes or crushed ice; sprigs of mint.", "method": "Cut top from pineapple, then remove skin in strips. Cut pineapple into quarters lengthwise with large sharp knife, then remove core from each quarter. Put skin and core into saucepan with water, bring to boil and simmer covered for 1½ to 2 hours. Strain over lemon juice and sugar. Boil 5 minutes. Cover & cool. Serve in tall glasses with ice and mint sprigs. If liked, add a slender spear of pineapple.", "notes": "Uses just the skins and cores — the fruit itself is reserved for the Pineapple Crush.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164914.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 pineapple; 8 cups water; ¼ cup lemon juice; 1 cup sugar; ice cubes or crushed ice; sprigs of mint.", "method_modern": "Cut top from pineapple, then remove skin in strips. Cut pineapple into quarters lengthwise with large sharp knife, then remove core from each quarter. Put skin and core into saucepan with water, bring to boil and simmer covered for 1½ to 2 hours. Strain over lemon juice and sugar. Boil 5 minutes. Cover & cool. Serve in tall glasses with ice and mint sprigs. If liked, add a slender spear of pineapple.", "notes_modern": "Uses just the skins and cores — the fruit itself is reserved for the Pineapple Crush.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 pineapple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "pineapple", "ingredient": "pineapple", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "8 cups water", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 2000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup lemon juice", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "ice cubes or crushed ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cubes or crushed ice", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sprigs of mint", "section": null, "quantity": null, "quantity_text": "", "unit": "sprig", "unit_kind": "count", "ingredient_raw": "of mint", "ingredient": "mint", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0313", "slug": "pineapple-crush", "kind": "recipe", "source_format": "handwritten", "category": "uncategorised", "subcategory": "handwritten", "title": "Pineapple Crush (companion to Pineapple-ade)", "yield": "(stirred into pineapple-ade)", "ingredients": "Quartered, cored pineapple flesh.", "method": "Cut the quartered, cored pineapple into thin slices, then chop finely or put into an electric blender. Stir into pineapple-ade and chill.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164914.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Quartered, cored pineapple flesh.", "method_modern": "Cut the quartered, cored pineapple into thin slices, then chop finely or put into an electric blender. Stir into pineapple-ade and chill.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Quartered, cored pineapple flesh", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Quartered, cored pineapple flesh", "ingredient": "quartered, cored pineapple flesh", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0314", "slug": "fresh-lemonade", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Fresh Lemonade", "yield": "Tall glasses over ice", "ingredients": "4 lemons (rinds); 6 cups water; 1½ cups sugar; 1 cup lemon juice (about 6 lemons); ice cubes; lemon slices to decorate.", "method": "Pare rinds of 4 lemons as thinly as possible. In a medium-sized saucepan combine the rind, 2 cups water and sugar, simmer gently 20 minutes. Strain and allow to cool. Squeeze lemons to make 1 cup juice and strain into a large jug. Add remaining 4 cups water, then stir in syrup. Serve in tall glasses over ice, decorated with lemon slices.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164914.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 lemons (rinds); 6 cups water; 1½ cups sugar; 1 cup lemon juice (about 6 lemons); ice cubes; lemon slices to decorate.", "method_modern": "Pare rinds of 4 lemons as thinly as possible. In a medium-sized saucepan combine the rind, 2 cups water and sugar, simmer gently 20 minutes. Strain and allow to cool. Squeeze lemons to make 1 cup juice and strain into a large jug. Add remaining 4 cups water, then stir in syrup. Serve in tall glasses over ice, decorated with lemon slices.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "4 lemons (rinds)", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "lemons", "ingredient": "lemon", "category": "produce", "amount_metric": 4.0, "amount_metric_unit": "count", "notes": "rinds" }, { "raw": "6 cups water", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 1500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup lemon juice (about 6 lemons)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "about 6 lemons" }, { "raw": "ice cubes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cubes", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon slices to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon slices to decorate", "ingredient": "lemon slices to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0315", "slug": "citrus-summer-cup", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Citrus Summer Cup (Margaret Fulton)", "yield": "72 generous glasses (90¢ in 1971)", "ingredients": "4 lb sugar; 3 pints water; rind of 2 oranges; juice of 6 oranges; rind of 1 lemon; juice of 3 lemons; 1 oz citric acid; ¾ oz packet (1 slightly rounded tablespoon) epsom salts.", "method": "Boil sugar and water 5 minutes, remove from heat, add rind and juice of the oranges and lemons, the citric acid and epsom salts. Stir until dissolved, strain and bottle. Chill. Put 1-2 tablespoons syrup in each glass, fill with ice and water. Decorate with lemon slices.", "notes": "Article note: 'One to two tablespoons of this cordial per glass, combined with water and ice, gives 72 generous glasses for just 90 cents.'", "source": "Margaret Fulton's economy 'Soft Drinks for Less Than 2 Cents' — Woman's Day, January 18, 1971, page 9.", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": "1971-01", "source_year": 1971, "era": "1970s", "confidence": "high", "image_files": [ "20240128_164925.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": true, "_is_compilation": false, "ingredients_modern": "4 lb (1800g) sugar; 3 pints (1700ml) water; rind of 2 oranges; juice of 6 oranges; rind of 1 lemon; juice of 3 lemons; 1 oz (30g) citric acid; ¾ oz (20g) packet (1 slightly rounded tablespoon) epsom salts.", "method_modern": "Boil sugar and water 5 minutes, remove from heat, add rind and juice of the oranges and lemons, the citric acid and epsom salts. Stir until dissolved, strain and bottle. Chill. Put 1-2 tablespoons syrup in each glass, fill with ice and water. Decorate with lemon slices.", "notes_modern": "Article note: 'One to two tablespoons of this cordial per glass, combined with water and ice, gives 72 generous glasses for just 90 cents.'", "modernisation_notes": [], "modernisation_summary": "A classic 1970s Margaret Fulton fruit cup. Modern build: chilled orange juice + lemon juice + ginger ale + soda water, with sliced fresh fruit (orange, lemon, mint, strawberries) in a large jug or punch bowl. Optional splash of white wine or vodka for adults.", "modern_tips": "Make the citrus juice in advance and chill; add the carbonated mixers just before serving so they stay fizzy. Serve over ice in tall glasses.", "parsed_ingredients": [ { "raw": "4 lb sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 1814, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 pints water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 1704, "amount_metric_unit": "ml", "notes": "" }, { "raw": "rind of 2 oranges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "rind of 2 oranges", "ingredient": "rind of 2 oranges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice of 6 oranges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 6 oranges", "ingredient": "juice of 6 oranges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "rind of 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "rind of 1 lemon", "ingredient": "rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice of 3 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 3 lemons", "ingredient": "juice of 3 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 oz citric acid", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "citric acid", "ingredient": "citric acid", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "¾ oz packet (1 slightly rounded tablespoon) epsom salts", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "packet epsom salts", "ingredient": "packet epsom salts", "category": "other", "amount_metric": 21, "amount_metric_unit": "g", "notes": "1 slightly rounded tablespoon" } ] }, { "id": "E0316", "slug": "persian-mint-cup", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Persian Mint Cup (Margaret Fulton)", "yield": "16 drinks (27¢ in 1971, growing your own mint)", "ingredients": "2 cups mint leaves; 6 cups water; 2 cups sugar; ⅔ cup lemon juice; thin strips lemon rind with no pith; few drops green colouring; mint to decorate.", "method": "Wash mint leaves, drain and put into saucepan with 1 cup water, sugar, lemon juice and rind. Stir over gentle heat until sugar dissolves. Brush sugar grains from side of pan, raise heat and boil 5 minutes. Add remaining 5 cups water and allow to cool. Strain. Colour with a few drops green colouring. Serve in a tall jug with ice cubes. Pour into tall glasses over ice cubes or cracked ice and decorate each glass with sprigs of mint.", "notes": "Optional: add 4 drops mint essence after liquid has cooled if no fresh mint.", "source": "Margaret Fulton's 'Soft Drinks for Less Than 2 Cents' — Woman's Day, January 18, 1971.", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": "1971-01", "source_year": 1971, "era": "1970s", "confidence": "high", "image_files": [ "20240128_164925.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": true, "_is_compilation": false, "ingredients_modern": "2 cups mint leaves; 6 cups water; 2 cups sugar; ⅔ cup lemon juice; thin strips lemon rind with no pith; few drops green colouring; mint to decorate.", "method_modern": "Wash mint leaves, drain and put into saucepan with 1 cup water, sugar, lemon juice and rind. Stir over gentle heat until sugar dissolves. Brush sugar grains from side of pan, raise heat and boil 5 minutes. Add remaining 5 cups water and allow to cool. Strain. Colour with a few drops green colouring. Serve in a tall jug with ice cubes. Pour into tall glasses over ice cubes or cracked ice and decorate each glass with sprigs of mint.", "notes_modern": "Optional: add 4 drops mint essence after liquid has cooled if no fresh mint.", "modernisation_notes": [], "modernisation_summary": "Classic Margaret Fulton drink — modern read: a sparkling minted lemonade. Combine cold strong-brewed mint tea (5 bags + 250ml boiling water, steeped 10 min, cooled), 500ml lemonade or lemon cordial, 500ml soda water, ice and fresh mint sprigs in a pitcher.", "modern_tips": "Bruise the mint leaves with a muddler or wooden spoon to release the oils. A pinch of finely-chopped fresh ginger lifts the flavour.", "parsed_ingredients": [ { "raw": "2 cups mint leaves", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "mint leaves", "ingredient": "mint", "category": "produce", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "6 cups water", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 1500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "⅔ cup lemon juice", "section": null, "quantity": 0.6666666666666666, "quantity_text": "⅔", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 167, "amount_metric_unit": "ml", "notes": "" }, { "raw": "thin strips lemon rind with no pith", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "thin strips lemon rind with no pith", "ingredient": "thin strips lemon rind with no pith", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "few drops green colouring", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "few drops green colouring", "ingredient": "few drops green colouring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "mint to decorate", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "mint to decorate", "ingredient": "mint to decorate", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0317", "slug": "ginger-beer", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Ginger Beer (Margaret Fulton, with Ginger Plant)", "yield": "8 bottles (24 generous servings; 30¢ per batch in 1971 once plant established)", "ingredients": "Ginger Plant: 1 teaspoon compressed yeast; 1 cup water; 9 teaspoons sugar; 9 teaspoons ground ginger. Ginger Beer: 2 lb sugar; ½ cup strained lemon juice; 11 pints water.", "method": "Ginger Plant: Mix yeast and 1 teaspoon sugar in large jar, add water (barely warm) and 1 teaspoon ginger. Cover with muslin or milk jug cover. Leave for 8 days, adding 1 teaspoon each ginger and sugar every day. Ginger Beer: Put sugar and 2 pints of measured water on to heat, stir until sugar dissolves. Remove from heat, add remaining 9 pints water and lemon juice. Strain contents of jar (now called 'plant') through 2 thicknesses of fine muslin. Add to sugar and water mixture. Stir well, pour into 8 bottles, stirring mixture frequently as sediment settles quickly. Seal with patent bottle seals and leave about 5 days, depending on the weather. Warm weather hastens the process of fermentation. Chill before serving. The plant in muslin is now halved. Add 1 teaspoon each ginger and sugar and 1 cup water to each jar (not yeast after first start). Repeat process as before, add sugar and ginger daily.", "notes": "The plant is self-perpetuating: split in half each batch to grow more plant.", "source": "Margaret Fulton's 'Soft Drinks for Less Than 2 Cents' — Woman's Day, January 18, 1971.", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": "1971-01", "source_year": 1971, "era": "1970s", "confidence": "high", "image_files": [ "20240128_164925.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Ginger Plant: 1 teaspoon compressed yeast; 1 cup water; 9 teaspoons sugar; 9 teaspoons ground ginger. Ginger Beer: 2 lb (900g) sugar; ½ cup strained lemon juice; 11 pints (6250ml) water.", "method_modern": "Ginger Plant: Mix yeast and 1 teaspoon sugar in large jar, add water (barely warm) and 1 teaspoon ginger. Cover with muslin or milk jug cover. Leave for 8 days, adding 1 teaspoon each ginger and sugar every day. Ginger Beer: Put sugar and 2 pints (1150ml) of measured water on to heat, stir until sugar dissolves. Remove from heat, add remaining 9 pints (5100ml) water and lemon juice. Strain contents of jar (now called 'plant') through 2 thicknesses of fine muslin. Add to sugar and water mixture. Stir well, pour into 8 bottles, stirring mixture frequently as sediment settles quickly. Seal with patent bottle seals and leave about 5 days, depending on the weather. Warm weather hastens the process of fermentation. Chill before serving. The plant in muslin is now halved. Add 1 teaspoon each ginger and sugar and 1 cup water to each jar (not yeast after first start). Repeat process as before, add sugar and ginger daily.", "notes_modern": "The plant is self-perpetuating: split in half each batch to grow more plant.", "modernisation_notes": [], "modernisation_summary": "Margaret Fulton's classic ginger beer plant remains a popular DIY project. Modern updates: use bottled water if your tap water is chlorinated (kills the yeast), and decant into sturdy PET bottles or commercial swing-top bottles — never thin glass, which can explode from the pressure.", "modern_tips": "Burp the bottles daily for the first 3 days to release pressure. Refrigerate when bubbly to slow further fermentation. Final ABV is usually under 1% but increases with longer fermentation.", "parsed_ingredients": [ { "raw": "1 teaspoon compressed yeast", "section": "Ginger Plant", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "compressed yeast", "ingredient": "compressed yeast", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup water", "section": "Ginger Plant", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "9 teaspoons sugar", "section": "Ginger Plant", "quantity": 9.0, "quantity_text": "9", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 45, "amount_metric_unit": "ml", "notes": "" }, { "raw": "9 teaspoons ground ginger. Ginger Beer: 2 lb sugar", "section": "Ginger Plant", "quantity": 9.0, "quantity_text": "9", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground ginger. Ginger Beer: 2 lb sugar", "ingredient": "ginger. ginger beer: 2 lb sugar", "category": "other", "amount_metric": 45, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup strained lemon juice", "section": "Ginger Plant", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "strained lemon juice", "ingredient": "strained lemon juice", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "11 pints water", "section": "Ginger Plant", "quantity": 11.0, "quantity_text": "11", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 6248, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0318", "slug": "open-house-punch", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Open House Punch (Southern Comfort)", "yield": "Serves 32", "ingredients": "1 fifth Southern Comfort; 3 quarts 7UP; 6 oz fresh lemon juice; 1 × 6 oz can frozen lemonade; 1 × 6 oz can frozen orange juice; red food coloring (optional); block of ice; orange and lemon slices (to garnish).", "method": "Chill ingredients. Mix in punch bowl, 7UP last. Add drops of red food coloring if desired; stir. Float block of ice; add orange, lemon slices. Mix in advance! Just add 7UP and ice when ready to serve.", "notes": "American brochure (one of the few non-Australian items in the cookbook).", "source": "Southern Comfort brochure 'Entertain a crowd with Punch' — Southern Comfort Corporation, 100 Proof Liqueur, St. Louis, MO. 63132. Printed in U.S.A.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 fifth Southern Comfort; 3 quarts 7UP; 6 oz (175g) fresh lemon juice; 1 × 6 oz (175g) can frozen lemonade; 1 × 6 oz (175g) can frozen orange juice; red food coloring (optional); block of ice; orange and lemon slices (to garnish).", "method_modern": "Chill ingredients. Mix in punch bowl, 7UP last. Add drops of red food coloring if desired; stir. Float block of ice; add orange, lemon slices. Mix in advance! Just add 7UP and ice when ready to serve.", "notes_modern": "American brochure (one of the few non-Australian items in the cookbook).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 fifth Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "fifth Southern Comfort", "ingredient": "fifth southern comfort", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 quarts 7UP", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "quarts 7UP", "ingredient": "quarts 7up", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "6 oz fresh lemon juice", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "fresh lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 × 6 oz can frozen lemonade", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 6 oz can frozen lemonade", "ingredient": "× 6 oz can frozen lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 6 oz can frozen orange juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 6 oz can frozen orange juice", "ingredient": "× 6 oz can frozen orange juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "red food coloring (optional)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "red food coloring", "ingredient": "red food coloring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" }, { "raw": "block of ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "block of ice", "ingredient": "block of ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "orange and lemon slices (to garnish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange and lemon slices", "ingredient": "orange and lemon slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to garnish" } ] }, { "id": "E0319", "slug": "happy-hour-punch", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Happy Hour Punch (Southern Comfort)", "yield": "Serves 25", "ingredients": "1 fifth Southern Comfort; 1 cup (8 oz) pineapple juice; 8 oz grapefruit juice; 4 oz lemon juice; 2 qts champagne or 7UP; orange slices (to garnish).", "method": "Chill ingredients. Mix in punch bowl, adding champagne last. Add ice cubes; garnish with orange slices. Puts punch in any party!", "notes": "", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 fifth Southern Comfort; 1 cup (8 oz (225g)) pineapple juice; 8 oz (225g) grapefruit juice; 4 oz (125g) lemon juice; 2 qts champagne or 7UP; orange slices (to garnish).", "method_modern": "Chill ingredients. Mix in punch bowl, adding champagne last. Add ice cubes; garnish with orange slices. Puts punch in any party!", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 fifth Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "fifth Southern Comfort", "ingredient": "fifth southern comfort", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup (8 oz) pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "8 oz" }, { "raw": "8 oz grapefruit juice", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "grapefruit juice", "ingredient": "grapefruit juice", "category": "produce", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "4 oz lemon juice", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 qts champagne or 7UP", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "qts champagne or 7UP", "ingredient": "qts champagne", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "orange slices (to garnish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange slices", "ingredient": "orange slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to garnish" } ] }, { "id": "E0320", "slug": "alexander", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Alexander (cocktail)", "yield": "1 cocktail glass", "ingredients": "1 part fresh cream; 1 part creme de cacao; 1 part Southern Comfort or gin or brandy.", "method": "Shake with cracked ice; strain into cocktail glass.", "notes": "", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 part fresh cream; 1 part creme de cacao; 1 part Southern Comfort or gin or brandy.", "method_modern": "Shake with cracked ice; strain into cocktail glass.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 part fresh cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "fresh cream", "ingredient": "cream", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "1 part creme de cacao", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "creme de cacao", "ingredient": "creme de cacao", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "1 part Southern Comfort or gin or brandy", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "Southern Comfort or gin or brandy", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" } ] }, { "id": "E0321", "slug": "comfort-summer-sour", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort Summer Sour (with Quickie variant)", "yield": "1 tall glass", "ingredients": "¾ oz lemon juice; ½ oz orange juice; ½ teaspoon sugar; 2 oz Southern Comfort; 7UP.", "method": "Shake fruit juice, sugar, Southern Comfort; pour over ice cubes in tall glass. Fill with 7UP; stir.", "notes": "Quickie Summer Sour: Shake 1 packet Instant Sour Mix, 1 jigger water, 2 oz Southern Comfort. Pour over ice in tall glass; fill with 7UP. Stir.", "source": "Southern Comfort brochure. 'Talented tall cool one served at La Jolla Beach and Tennis Club, La Jolla, Calif.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¾ oz (20g) lemon juice; ½ oz (15g) orange juice; ½ teaspoon sugar; 2 oz (60g) Southern Comfort; 7UP.", "method_modern": "Shake fruit juice, sugar, Southern Comfort; pour over ice cubes in tall glass. Fill with 7UP; stir.", "notes_modern": "Quickie Summer Sour: Shake 1 packet Instant Sour Mix, 1 jigger water, 2 oz Southern Comfort. Pour over ice in tall glass; fill with 7UP. Stir.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "¾ oz lemon juice", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 21, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ oz orange juice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ teaspoon sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oz Southern Comfort", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "7UP", "section": null, "quantity": 7.0, "quantity_text": "7", "unit": "", "unit_kind": "", "ingredient_raw": "UP", "ingredient": "up", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0322", "slug": "comfort-daiquiri", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort Daiquiri", "yield": "1 cocktail glass", "ingredients": "Juice ½ lime or ¼ lemon; ½ teaspoon sugar; 1 jigger (1½ oz) Southern Comfort.", "method": "Shake with cracked ice until the shaker frosts; strain into cocktail glass.", "notes": "Ordinary Daiquiri: Use 1 teaspoon sugar, rum instead of Southern Comfort.", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice ½ lime or ¼ lemon; ½ teaspoon sugar; 1 jigger (1½ oz (40g)) Southern Comfort.", "method_modern": "Shake with cracked ice until the shaker frosts; strain into cocktail glass.", "notes_modern": "Ordinary Daiquiri: Use 1 teaspoon sugar, rum instead of Southern Comfort.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Juice ½ lime or ¼ lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice ½ lime or ¼ lemon", "ingredient": "juice ½ lime", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" } ] }, { "id": "E0323", "slug": "comfort-julep", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort Julep (Mint Julep)", "yield": "1 tall glass", "ingredients": "4 sprigs fresh mint; dash of water; 2 oz Southern Comfort; cracked ice.", "method": "Use tall glass; crush mint in water. Pack glass with cracked ice. Add Southern Comfort; stir till frosted.", "notes": "Bourbon Julep: Add 1 teaspoon sugar to mint; Bourbon replaces Southern Comfort.", "source": "Southern Comfort brochure. 'Favorite at Churchill Downs, home of the Kentucky Derby'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164935.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 sprigs fresh mint; dash of water; 2 oz (60g) Southern Comfort; cracked ice.", "method_modern": "Use tall glass; crush mint in water. Pack glass with cracked ice. Add Southern Comfort; stir till frosted.", "notes_modern": "Bourbon Julep: Add 1 teaspoon sugar to mint; Bourbon replaces Southern Comfort.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 sprigs fresh mint", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "sprig", "unit_kind": "count", "ingredient_raw": "fresh mint", "ingredient": "mint", "category": "produce", "amount_metric": 4.0, "amount_metric_unit": "sprig", "notes": "" }, { "raw": "dash of water", "section": null, "quantity": null, "quantity_text": "", "unit": "dash", "unit_kind": "volume", "ingredient_raw": "of water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 oz Southern Comfort", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "cracked ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cracked ice", "ingredient": "cracked ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0324", "slug": "hula-koola", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Hula Koola", "yield": "1 tall glass", "ingredients": "Juice of ½ lime; 1 jigger (1½ oz) Southern Comfort; Hawaiian pineapple juice; crushed ice.", "method": "Pack tall glass with crushed ice. Add lime juice, Southern Comfort. Fill with pineapple juice; stir.", "notes": "", "source": "Southern Comfort brochure 'Take Comfort... in these easy-to-make coolers!'. 'Refreshing as the surf; served at famous Hawaiian hotels.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice of ½ lime; 1 jigger (1½ oz (40g)) Southern Comfort; Hawaiian pineapple juice; crushed ice.", "method_modern": "Pack tall glass with crushed ice. Add lime juice, Southern Comfort. Fill with pineapple juice; stir.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Juice of ½ lime", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice of ½ lime", "ingredient": "juice of ½ lime", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "Hawaiian pineapple juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Hawaiian pineapple juice", "ingredient": "hawaiian pineapple juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "crushed ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "crushed ice", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0325", "slug": "sicilian-kiss", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Sicilian Kiss", "yield": "1 short glass", "ingredients": "2 parts Southern Comfort; 1 part Amaretto di Saronno; crushed ice.", "method": "Pour over crushed ice in a short glass; stir.", "notes": "", "source": "Southern Comfort brochure. 'Love of sun-lovers at Joe Murphy's Lounge, Tampa'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 parts Southern Comfort; 1 part Amaretto di Saronno; crushed ice.", "method_modern": "Pour over crushed ice in a short glass; stir.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 parts Southern Comfort", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 2.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "1 part Amaretto di Saronno", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "part", "unit_kind": "ratio", "ingredient_raw": "Amaretto di Saronno", "ingredient": "amaretto di saronno", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "parts", "notes": "" }, { "raw": "crushed ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "crushed ice", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0326", "slug": "comfort-n-cola", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort 'n Cola (with Rum variant)", "yield": "1 tall glass", "ingredients": "Juice and rind ¼ lime; 1 jigger (1½ oz) Southern Comfort; cola.", "method": "Squeeze lime over ice cubes in tall glass; add rind. Add Southern Comfort. Fill with cola; stir.", "notes": "Rum 'n Cola: Use rum instead of Comfort.", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Juice and rind ¼ lime; 1 jigger (1½ oz (40g)) Southern Comfort; cola.", "method_modern": "Squeeze lime over ice cubes in tall glass; add rind. Add Southern Comfort. Fill with cola; stir.", "notes_modern": "Rum 'n Cola: Use rum instead of Comfort.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Juice and rind ¼ lime", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Juice and rind ¼ lime", "ingredient": "juice and rind ¼ lime", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "cola", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cola", "ingredient": "cola", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0327", "slug": "tequila-sunrise", "kind": "recipe", "source_format": "advertisement", "category": "uncategorised", "subcategory": "advertisement", "title": "Tequila Sunrise (with S.C. variant)", "yield": "1 × 8 oz glass", "ingredients": "2-3 dashes grenadine; 1½ oz tequila; orange juice.", "method": "Put grenadine in 8 oz glass; fill with ice. Add tequila. Fill with juice. Do not stir!", "notes": "S.C. variant: 'S.C. instead of tequila brightens any sunrise.'", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2-3 dashes grenadine; 1½ oz (40g) tequila; orange juice.", "method_modern": "Put grenadine in 8 oz (225g) glass; fill with ice. Add tequila. Fill with juice. Do not stir!", "notes_modern": "S.C. variant: 'S.C. instead of tequila brightens any sunrise.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2-3 dashes grenadine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "-3 dashes grenadine", "ingredient": "-3 dashes grenadine", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ oz tequila", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "tequila", "ingredient": "tequila", "category": "alcohol", "amount_metric": 43, "amount_metric_unit": "g", "notes": "" }, { "raw": "orange juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0328", "slug": "the-cool-teul", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "The Cool Teul", "yield": "1 highball glass", "ingredients": "1 oz Southern Comfort; ½ oz tequila; orange juice; 1 cherry.", "method": "Fill highball glass with ice cubes. Add liquors. Fill with orange juice; stir. Add a cherry.", "notes": "", "source": "Southern Comfort brochure. 'Unusual drink from Mexico. Caramba!'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 oz (30g) Southern Comfort; ½ oz (15g) tequila; orange juice; 1 cherry.", "method_modern": "Fill highball glass with ice cubes. Add liquors. Fill with orange juice; stir. Add a cherry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 oz Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ oz tequila", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "tequila", "ingredient": "tequila", "category": "alcohol", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "orange juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cherry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "cherry", "ingredient": "cherry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0329", "slug": "screwdriver", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Screwdriver (with S.C. twist)", "yield": "1 × 6 oz glass", "ingredients": "1 jigger (1½ oz) vodka; orange juice.", "method": "Put ice cubes into 6 oz glass. Add vodka; fill with juice; stir.", "notes": "Twist: 'Give your screwdriver a new twist. Use Southern Comfort instead of vodka.'", "source": "Southern Comfort brochure.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage", "fete-bake", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 jigger (1½ oz (40g)) vodka; orange juice.", "method_modern": "Put ice cubes into 6 oz (175g) glass. Add vodka; fill with juice; stir.", "notes_modern": "Twist: 'Give your screwdriver a new twist. Use Southern Comfort instead of vodka.'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1½ oz) vodka", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "vodka", "ingredient": "vodka", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "orange juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0330", "slug": "comfort-wallbanger", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort Wallbanger (with Harvey Wallbanger variant)", "yield": "1 tall glass", "ingredients": "1 oz Southern Comfort; ½ oz Liquore Galliano; orange juice.", "method": "Fill tall glass with ice cubes. Add liquors; fill with juice; stir.", "notes": "Harvey Wallbanger: Use vodka instead of Comfort. Add Galliano last, floating it on top.", "source": "Southern Comfort brochure. 'Sipped long and leisurely at the Alta Mira Hotel, Sausalito, Calif.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 oz (30g) Southern Comfort; ½ oz (15g) Liquore Galliano; orange juice.", "method_modern": "Fill tall glass with ice cubes. Add liquors; fill with juice; stir.", "notes_modern": "Harvey Wallbanger: Use vodka instead of Comfort. Add Galliano last, floating it on top.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 oz Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ oz Liquore Galliano", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Liquore Galliano", "ingredient": "liquore galliano", "category": "other", "amount_metric": 14, "amount_metric_unit": "g", "notes": "" }, { "raw": "orange juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0331", "slug": "comfort-colada", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Comfort Colada", "yield": "1 tall glass", "ingredients": "1½ oz Southern Comfort; 1 oz Cream of Coconut; 2 oz pineapple juice; ½ cup crushed ice; 1 cherry.", "method": "Shake with ½ cup crushed ice or use blender. Pour into a tall glass filled with ice cubes. Add a cherry.", "notes": "", "source": "Southern Comfort brochure. 'A drink with a great coconut accent!'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ oz (40g) Southern Comfort; 1 oz (30g) Cream of Coconut; 2 oz (60g) pineapple juice; ½ cup crushed ice; 1 cherry.", "method_modern": "Shake with ½ cup crushed ice or use blender. Pour into a tall glass filled with ice cubes. Add a cherry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1½ oz Southern Comfort", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 43, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz Cream of Coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Cream of Coconut", "ingredient": "cream of coconut", "category": "other", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz pineapple juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup crushed ice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "crushed ice", "ingredient": "ice", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cherry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "cherry", "ingredient": "cherry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0332", "slug": "ordinary-collins-vs-smoother-collins", "kind": "recipe", "source_format": "advertisement", "category": "cocktail", "subcategory": "advertisement", "title": "Ordinary Collins vs Smoother Collins (comparison)", "yield": "1 tall glass each", "ingredients": "Ordinary Collins: 1 jigger (1½ oz) gin; ½ jigger fresh lemon juice; 1 teaspoon sugar; sparkling water. Smoother (Comfort) Collins: 1 jigger (1½ oz) Southern Comfort; juice of ¼ lime; 7UP.", "method": "Ordinary Collins: Use a tall glass; dissolve sugar in juice. Add ice cubes; pour in gin. Fill with sparkling water and stir. Smoother Collins: Mix Southern Comfort and lime juice in tall glass. Add ice cubes; fill with 7UP.", "notes": "Brand claim: 'Make both these recipes and compare them. Prove it to yourself!'", "source": "Southern Comfort brochure — comparing recipes side by side. 'Comfort Collins, seaside sun-sation at Bal Harbour's Americana Hotel.'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Ordinary Collins: 1 jigger (1½ oz (40g)) gin; ½ jigger fresh lemon juice; 1 teaspoon sugar; sparkling water. Smoother (Comfort) Collins: 1 jigger (1½ oz (40g)) Southern Comfort; juice of ¼ lime; 7UP.", "method_modern": "Ordinary Collins: Use a tall glass; dissolve sugar in juice. Add ice cubes; pour in gin. Fill with sparkling water and stir. Smoother Collins: Mix Southern Comfort and lime juice in tall glass. Add ice cubes; fill with 7UP.", "notes_modern": "Brand claim: 'Make both these recipes and compare them. Prove it to yourself!'", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1½ oz) gin", "section": "Ordinary Collins", "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "gin", "ingredient": "gin", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "½ jigger fresh lemon juice", "section": "Ordinary Collins", "quantity": 0.5, "quantity_text": "½", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "fresh lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 21, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon sugar", "section": "Ordinary Collins", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "sparkling water. Smoother (Comfort) Collins: 1 jigger (1½ oz) Southern Comfort", "section": "Ordinary Collins", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sparkling water. Smoother Collins: 1 jigger Southern Comfort", "ingredient": "sparkling water. smoother collins: 1 jigger southern comfort", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "Comfort" }, { "raw": "juice of ¼ lime", "section": "Ordinary Collins", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of ¼ lime", "ingredient": "juice of ¼ lime", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "7UP", "section": "Ordinary Collins", "quantity": 7.0, "quantity_text": "7", "unit": "", "unit_kind": "", "ingredient_raw": "UP", "ingredient": "up", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0333", "slug": "lemon-cooler", "kind": "recipe", "source_format": "advertisement", "category": "drink", "subcategory": "advertisement", "title": "Lemon Cooler", "yield": "1 tall glass", "ingredients": "1 jigger (1½ oz) Southern Comfort; Schweppes Bitter Lemon; ice cubes.", "method": "Pour Southern Comfort over ice cubes in a tall glass. Fill with Bitter Lemon and stir.", "notes": "", "source": "Southern Comfort brochure. 'Easy winner with sun fans from Palm Springs to Palm Beach!'", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_164951.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 jigger (1½ oz (40g)) Southern Comfort; Schweppes Bitter Lemon; ice cubes.", "method_modern": "Pour Southern Comfort over ice cubes in a tall glass. Fill with Bitter Lemon and stir.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 jigger (1½ oz) Southern Comfort", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "jigger", "unit_kind": "volume", "ingredient_raw": "Southern Comfort", "ingredient": "Southern Comfort", "category": "alcohol", "amount_metric": 42, "amount_metric_unit": "ml", "notes": "1½ oz" }, { "raw": "Schweppes Bitter Lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Schweppes Bitter Lemon", "ingredient": "schweppes bitter lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "ice cubes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cubes", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0334", "slug": "rocky-road", "kind": "recipe", "source_format": "packaging", "category": "confectionery", "subcategory": "packaging", "title": "Rocky Road (McKenzie's Shredded Coconut)", "yield": "1 baking dish", "ingredients": "½ cup McKenzie's Shredded Coconut; 100 g white miniature marshmallows; 100 g pink miniature marshmallows; ½ cup white chocolate bits; ½ cup chopped nuts; ¼ cup glace cherries; 375 g chocolate cooking melts, melted.", "method": "In a bowl, mix coconut, marshmallows, white chocolate bits, chopped nuts and glace cherries. Pour chocolate cooking melts over mixture and combine. Pour mixture into a foil lined baking dish and allow to set. Break into pieces to serve.", "notes": "Significantly later than the rest of the collection — uses metric quantities, modern packaging.", "source": "Reverse of McKenzie's Shredded Coconut packet. Ward McKenzie Pty Ltd, 47-Altona 3018, Victoria. 'Australian Family Owned & Operated Since 1852'. Note: modern packaging with nutrition info — much more recent than the rest of the cookbook (likely 2000s+).", "contributor_name": null, "contributor_location": null, "source_publication": "McKenzie's", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165020.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup McKenzie's Shredded Coconut; 100 g white miniature marshmallows; 100 g pink miniature marshmallows; ½ cup white chocolate bits; ½ cup chopped nuts; ¼ cup glace cherries; 375 g chocolate cooking melts, melted.", "method_modern": "In a bowl, mix coconut, marshmallows, white chocolate bits, chopped nuts and glace cherries. Pour chocolate cooking melts over mixture and combine. Pour mixture into a foil lined baking dish and allow to set. Break into pieces to serve.", "notes_modern": "Significantly later than the rest of the collection — uses metric quantities, modern packaging.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "½ cup McKenzie's Shredded Coconut", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "McKenzie's Shredded Coconut", "ingredient": "mckenzie's shredded coconut", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "100 g white miniature marshmallows", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "white miniature marshmallows", "ingredient": "white miniature marshmallows", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "100 g pink miniature marshmallows", "section": null, "quantity": 100.0, "quantity_text": "100", "unit": "g", "unit_kind": "weight", "ingredient_raw": "pink miniature marshmallows", "ingredient": "pink miniature marshmallows", "category": "other", "amount_metric": 100, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup white chocolate bits", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "white chocolate bits", "ingredient": "white chocolate bits", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped nuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup glace cherries", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "glace cherries", "ingredient": "glace cherries", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "375 g chocolate cooking melts, melted", "section": null, "quantity": 375.0, "quantity_text": "375", "unit": "g", "unit_kind": "weight", "ingredient_raw": "chocolate cooking melts, melted", "ingredient": "chocolate cooking melts", "category": "other", "amount_metric": 375, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0335", "slug": "coconut-ice", "kind": "recipe", "source_format": "packaging", "category": "confectionery", "subcategory": "packaging", "title": "Coconut Ice (McKenzie's, two-layer)", "yield": "1 foil-lined slice tin (refrigerated)", "ingredients": "1 packet McKenzie's Shredded Coconut; 4 cups icing sugar; 1 tin sweetened condensed milk; 1 teaspoon vanilla essence; pink food colouring.", "method": "Mix all ingredients, except for the pink food colouring, together and divide in half. Evenly press one half of the mixture into a foil lined slice tin. Colour the other half of the mixture with a few drops of pink food colouring. Press the pink mixture onto the white layer. Refrigerate and cut into 3 cm squares.", "notes": "", "source": "Reverse of McKenzie's Shredded Coconut packet.", "contributor_name": null, "contributor_location": null, "source_publication": "McKenzie's", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165020.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet McKenzie's Shredded Coconut; 4 cups icing sugar; 1 tin sweetened condensed milk; 1 teaspoon vanilla essence; pink food colouring.", "method_modern": "Mix all ingredients, except for the pink food colouring, together and divide in half. Evenly press one half of the mixture into a foil lined slice tin. Colour the other half of the mixture with a few drops of pink food colouring. Press the pink mixture onto the white layer. Refrigerate and cut into 3 cm squares.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 packet McKenzie's Shredded Coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "McKenzie's Shredded Coconut", "ingredient": "mckenzie's shredded coconut", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "4 cups icing sugar", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 1000, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tin sweetened condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "sweetened condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pink food colouring", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pink food colouring", "ingredient": "pink food colouring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0336", "slug": "toasting-breading-with-coconut", "kind": "hint", "source_format": "packaging", "category": "hint-cooking", "subcategory": "individual", "title": "Toasting & breading with coconut", "yield": "", "ingredients": "", "method": "Toasting Coconut: heat oven to 175°C; spread McKenzie's Shredded Coconut on a baking tray; stirring frequently, bake 5 to 10 minutes until lightly browned. Breading: add ½ cup McKenzie's Shredded Coconut to breadcrumbs when breading chops, fish or schnitzels for added texture and flavour.", "notes": "", "source": "McKenzie's Shredded Coconut packet — 'hot tips'.", "contributor_name": null, "contributor_location": null, "source_publication": "McKenzie's", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165020.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Toasting Coconut: heat oven to 175°C; spread McKenzie's Shredded Coconut on a baking tray; stirring frequently, bake 5 to 10 minutes until lightly browned. Breading: add ½ cup McKenzie's Shredded Coconut to breadcrumbs when breading chops, fish or schnitzels for added texture and flavour.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0337", "slug": "fruit-punch", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Fruit Punch (with tea)", "yield": "1 punch bowl (over ice)", "ingredients": "1 pt boiling water; 1 tablespoon tea; ½ cup sugar; 2½ cups orange juice; 1 cup grapefruit juice; few sprigs crushed mint; 1½ cups water OR ginger ale.", "method": "Pour boiling water over tea, steep 5 minutes. Strain, stir in sugar and cool. Combine orange juice, grape juice and grapefruit juice. Add tea mixture and crushed mint. Chill thoroughly. Just before serving, remove mint and add water or ginger ale. Pour over ice in punch bowl.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165031.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 pt (550ml) boiling water; 1 tablespoon tea; ½ cup sugar; 2½ cups orange juice; 1 cup grapefruit juice; few sprigs crushed mint; 1½ cups water OR ginger ale.", "method_modern": "Pour boiling water over tea, steep 5 minutes. Strain, stir in sugar and cool. Combine orange juice, grape juice and grapefruit juice. Add tea mixture and crushed mint. Chill thoroughly. Just before serving, remove mint and add water or ginger ale. Pour over ice in punch bowl.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 pt boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon tea", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "tea", "ingredient": "tea", "category": "pantry", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2½ cups orange juice", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 625, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup grapefruit juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grapefruit juice", "ingredient": "grapefruit juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "few sprigs crushed mint", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "few sprigs crushed mint", "ingredient": "few sprigs crushed mint", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ cups water OR ginger ale", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water OR ginger ale", "ingredient": "water", "category": "pantry", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0338", "slug": "ginger-beer", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Ginger Beer (handwritten copy of Margaret Fulton recipe)", "yield": "8 bottles", "ingredients": "Ginger Plant: 9 teaspoons ground ginger; 9 teaspoons sugar; 1 teaspoon compressed yeast; 1 cup water. Ginger Beer: 11 pints water; 2 lb sugar; ½ cup strained lemon juice.", "method": "Ginger Plant: Mix yeast and top sugar in large jar, add water (barely warm) and 1 teaspoon ginger. Cover with muslin. Leave 8 days, adding 1 teaspoon each sugar and ginger every day. Ginger Beer: dissolve sugar in 2 pints water; remove from heat, add remaining 9 pints water and lemon juice; strain plant through muslin; combine; bottle and leave 5 days.", "notes": "Method abridged here; full method as in the Margaret Fulton clipping.", "source": "Handwritten on lined paper — appears to be a copy of the Margaret Fulton 1971 Ginger Beer recipe (page 9, Woman's Day Jan 18 1971) found in batch 6.", "contributor_name": "page 9", "contributor_location": "Woman's Day Jan 18 1971", "source_publication": "Woman's Day", "source_date": null, "source_year": 1971, "era": "1970s", "confidence": "high", "image_files": [ "20240128_165031.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Ginger Plant: 9 teaspoons ground ginger; 9 teaspoons sugar; 1 teaspoon compressed yeast; 1 cup water. Ginger Beer: 11 pints (6250ml) water; 2 lb (900g) sugar; ½ cup strained lemon juice.", "method_modern": "Ginger Plant: Mix yeast and top sugar in large jar, add water (barely warm) and 1 teaspoon ginger. Cover with muslin. Leave 8 days, adding 1 teaspoon each sugar and ginger every day. Ginger Beer: dissolve sugar in 2 pints (1150ml) water; remove from heat, add remaining 9 pints (5100ml) water and lemon juice; strain plant through muslin; combine; bottle and leave 5 days.", "notes_modern": "Method abridged here; full method as in the Margaret Fulton clipping.", "modernisation_notes": [], "modernisation_summary": "Margaret Fulton's classic ginger beer plant remains a popular DIY project. Modern updates: use bottled water if your tap water is chlorinated (kills the yeast), and decant into sturdy PET bottles or commercial swing-top bottles — never thin glass, which can explode from the pressure.", "modern_tips": "Burp the bottles daily for the first 3 days to release pressure. Refrigerate when bubbly to slow further fermentation. Final ABV is usually under 1% but increases with longer fermentation.", "parsed_ingredients": [ { "raw": "9 teaspoons ground ginger", "section": "Ginger Plant", "quantity": 9.0, "quantity_text": "9", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "ground ginger", "ingredient": "ginger", "category": "baking", "amount_metric": 45, "amount_metric_unit": "ml", "notes": "" }, { "raw": "9 teaspoons sugar", "section": "Ginger Plant", "quantity": 9.0, "quantity_text": "9", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 45, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon compressed yeast", "section": "Ginger Plant", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "compressed yeast", "ingredient": "compressed yeast", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup water. Ginger Beer: 11 pints water", "section": "Ginger Plant", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water. Ginger Beer: 11 pints water", "ingredient": "water. ginger beer: 11 pints water", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 lb sugar", "section": "Ginger Plant", "quantity": 2.0, "quantity_text": "2", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 907, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup strained lemon juice", "section": "Ginger Plant", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "strained lemon juice", "ingredient": "strained lemon juice", "category": "other", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0339", "slug": "party-punch", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Party Punch (40 glasses)", "yield": "40 glasses", "ingredients": "1 lb sugar; 1 pt water; 2 oranges; 2 lemons; 1 can pineapple juice; 1 can grapefruit juice; 3 large bottles ginger ale; 3 large bottles lemonade; ½ to 1 bottle white wine.", "method": "Stir sugar and water over a very low heat until sugar dissolves, add grated lemon rind and allow to cool. Mix in orange, lemon, grapefruit and pineapple juices. Chill about ½ hour before serving, add chilled ginger ale, lemonade and wine.", "notes": "", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165031.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) sugar; 1 pt (550ml) water; 2 oranges; 2 lemons; 1 can pineapple juice; 1 can grapefruit juice; 3 large bottles ginger ale; 3 large bottles lemonade; ½ to 1 bottle white wine.", "method_modern": "Stir sugar and water over a very low heat until sugar dissolves, add grated lemon rind and allow to cool. Mix in orange, lemon, grapefruit and pineapple juices. Chill about ½ hour before serving, add chilled ginger ale, lemonade and wine.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 lb sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 pt water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 oranges", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "oranges", "ingredient": "orange", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 lemons", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "lemons", "ingredient": "lemon", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 can pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "1 can grapefruit juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "grapefruit juice", "ingredient": "grapefruit juice", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "3 large bottles ginger ale", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large bottles ginger ale", "ingredient": "bottles ginger ale", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 large bottles lemonade", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large bottles lemonade", "ingredient": "bottles lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ to 1 bottle white wine", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "to 1 bottle white wine", "ingredient": "to 1 bottle white wine", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0340", "slug": "cawarra-claret-cup", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Cawarra Claret Cup (55 glasses)", "yield": "55 glasses (silver ladle)", "ingredients": "3 bottles Cawarra claret; 1 bottle sweet sherry; 1 cup lemon cordial; 1 cup orange cordial; ½ sliced orange with peel; ½ sliced lemon with peel; lumps of ice; 4 large bottles lemonade (added just before serving); optional: fruit.", "method": "Combine claret, sherry, cordials and sliced fruits. Add ice. Before serving, add four large bottles of lemonade. Serve with silver ladle.", "notes": "Non-alcoholic variant: omit the Cawarra claret; instead put in 1 bottle of dry ginger ale, 1 tin of crushed pineapple and 1 tin of fruit salad.", "source": "Handwritten on lined paper. Uses Cawarra by McWilliam's, a Hunter Valley wine.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165058.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "3 bottles Cawarra claret; 1 bottle sweet sherry; 1 cup lemon cordial; 1 cup orange cordial; ½ sliced orange with peel; ½ sliced lemon with peel; lumps of ice; 4 large bottles lemonade (added just before serving); optional: fruit.", "method_modern": "Combine claret, sherry, cordials and sliced fruits. Add ice. Before serving, add four large bottles of lemonade. Serve with silver ladle.", "notes_modern": "Non-alcoholic variant: omit the Cawarra claret; instead put in 1 bottle of dry ginger ale, 1 tin of crushed pineapple and 1 tin of fruit salad.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "3 bottles Cawarra claret", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "Cawarra claret", "ingredient": "cawarra claret", "category": "other", "amount_metric": 3.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "1 bottle sweet sherry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "sweet sherry", "ingredient": "sherry", "category": "alcohol", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "1 cup lemon cordial", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon cordial", "ingredient": "lemon cordial", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup orange cordial", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "orange cordial", "ingredient": "orange cordial", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ sliced orange with peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "sliced orange with peel", "ingredient": "orange with peel", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ sliced lemon with peel", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "sliced lemon with peel", "ingredient": "lemon with peel", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lumps of ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lumps of ice", "ingredient": "lumps of ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "4 large bottles lemonade (added just before serving)", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "", "unit_kind": "", "ingredient_raw": "large bottles lemonade", "ingredient": "bottles lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "added just before serving" }, { "raw": "optional: fruit", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "optional: fruit", "ingredient": "optional: fruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0341", "slug": "party-punch", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Party Punch (with sparkling wine)", "yield": "Punch bowl or jugs", "ingredients": "2 oranges, sliced thinly; 15 oz crushed pineapple and juice; 1 cup cherries, halved and stoned; 1 bottle fruit cup cordial; ice cubes; 3 large bottles chilled lemonade; 2 bottles chilled sparkling white wine; few mint sprigs (garnish).", "method": "Put oranges, pineapple and cherries into bowl. Pour over fruit cup cordial and chill. When needed, transfer to a punch bowl or into jugs. Add ice cubes, chilled lemonade and sparkling white wine. Finish with a few mint sprigs for garnish.", "notes": "Original wrote '15 g' but the context (canned pineapple) means '15 oz' — a standard tin size.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_165058.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oranges, sliced thinly; 15 oz (425g) crushed pineapple and juice; 1 cup cherries, halved and stoned; 1 bottle fruit cup cordial; ice cubes; 3 large bottles chilled lemonade; 2 bottles chilled sparkling white wine; few mint sprigs (garnish).", "method_modern": "Put oranges, pineapple and cherries into bowl. Pour over fruit cup cordial and chill. When needed, transfer to a punch bowl or into jugs. Add ice cubes, chilled lemonade and sparkling white wine. Finish with a few mint sprigs for garnish.", "notes_modern": "Original wrote '15 g' but the context (canned pineapple) means '15 oz' — a standard tin size.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 oranges, sliced thinly", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "oranges, sliced thinly", "ingredient": "orange", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "15 oz crushed pineapple and juice", "section": null, "quantity": 15.0, "quantity_text": "15", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "crushed pineapple and juice", "ingredient": "pineapple and juice", "category": "other", "amount_metric": 425, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup cherries, halved and stoned", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cherries, halved and stoned", "ingredient": "cherries, halved and stoned", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 bottle fruit cup cordial", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "fruit cup cordial", "ingredient": "fruit cup cordial", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "ice cubes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cubes", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 large bottles chilled lemonade", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "large bottles chilled lemonade", "ingredient": "bottles chilled lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bottles chilled sparkling white wine", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "chilled sparkling white wine", "ingredient": "chilled sparkling white wine", "category": "other", "amount_metric": 2.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "few mint sprigs (garnish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "few mint sprigs", "ingredient": "few mint sprigs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "garnish" } ] }, { "id": "E0342", "slug": "refreshing-tea-punch", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Refreshing Tea Punch (wine-based)", "yield": "Approximately 6 pints", "ingredients": "1 bottle dry white wine; ¾ cup lemon juice; 1½ cups pineapple juice; ¾ cup sugar; 3 cups cold, black tea; ice cubes; 1 large bottle lemonade; 1 large bottle ginger ale. To decorate: lemon slices, mint leaves.", "method": "Combine wine, fruit juices, and sugar, stir well, refrigerate until cold. Pour into large punch bowl with cold tea and ice cubes. Just before serving add the lemonade and ginger ale. Decorate with lemon slices and mint leaves.", "notes": "", "source": "Newspaper recipe clipping (from a 'baking' section header, but the recipe itself is a punch).", "contributor_name": "from a 'baking' section header", "contributor_location": "but the recipe itself is a punch", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165101.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 bottle dry white wine; ¾ cup lemon juice; 1½ cups pineapple juice; ¾ cup sugar; 3 cups cold, black tea; ice cubes; 1 large bottle lemonade; 1 large bottle ginger ale. To decorate: lemon slices, mint leaves.", "method_modern": "Combine wine, fruit juices, and sugar, stir well, refrigerate until cold. Pour into large punch bowl with cold tea and ice cubes. Just before serving add the lemonade and ginger ale. Decorate with lemon slices and mint leaves.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 bottle dry white wine", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "dry white wine", "ingredient": "white wine", "category": "alcohol", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "¾ cup lemon juice", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ cups pineapple juice", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup sugar", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 cups cold, black tea", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "cold, black tea", "ingredient": "cold, black tea", "category": "other", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "ice cubes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice cubes", "ingredient": "ice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 large bottle lemonade", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle lemonade", "ingredient": "bottle lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 large bottle ginger ale", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle ginger ale", "ingredient": "bottle ginger ale", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To decorate: lemon slices, mint leaves", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To decorate: lemon slices, mint leaves", "ingredient": "to decorate: lemon slices, mint leaves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0343", "slug": "betty-s-punch", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Betty's Punch", "yield": "Punch bowl (large)", "ingredients": "1 lb sugar; 1 pt water; 1 × 1½ pint apricot & orange juice; 1 × 1½ pint pineapple juice; 1 bottle cream sherry; 1 bottle lemonade; 1 bottle ginger ale.", "method": "Combine sugar with water; cool. Add juices, sherry, and just before serving the lemonade and ginger ale.", "notes": "Method inferred from similar punch recipes — original recipe lists only ingredients.", "source": "Handwritten on lined paper. Another named Betty contribution.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 lb (450g) sugar; 1 pt (550ml) water; 1 × 1½ pint (850ml) apricot & orange juice; 1 × 1½ pint (850ml) pineapple juice; 1 bottle cream sherry; 1 bottle lemonade; 1 bottle ginger ale.", "method_modern": "Combine sugar with water; cool. Add juices, sherry, and just before serving the lemonade and ginger ale.", "notes_modern": "Method inferred from similar punch recipes — original recipe lists only ingredients.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 lb sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 454, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 pt water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 × 1½ pint apricot & orange juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 1½ pint apricot & orange juice", "ingredient": "× 1½ pint apricot & orange juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 1½ pint pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 1½ pint pineapple juice", "ingredient": "× 1½ pint pineapple juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 bottle cream sherry", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "cream sherry", "ingredient": "cream sherry", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "1 bottle lemonade", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "lemonade", "ingredient": "lemonade", "category": "mixers", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "1 bottle ginger ale", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "ginger ale", "ingredient": "ginger ale", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" } ] }, { "id": "E0344", "slug": "tropical-fruit-punch", "kind": "recipe", "source_format": "advertisement", "category": "drink", "subcategory": "advertisement", "title": "Tropical Fruit Punch (Golden Circle)", "yield": "Punch bowl", "ingredients": "2 × 30 oz cans Golden Circle Fruit Punch; 1 cup chopped orange sections; 1 cup Golden Circle Pineapple Pieces; 2 passionfruit; 2 bananas (sliced); 1 large bottle lemonade or dry ginger ale; orange slices and strawberries (to garnish).", "method": "Combine orange sections, pineapple pieces and passionfruit. Pour over fruit punch and chill well. Before serving, add bananas and, lastly, lemonade or ginger ale. Garnish with orange slices. Serve with straw and spoon.", "notes": "", "source": "Golden Circle Pineapple brand advertisement ('Tropical Sunshine in a can'). 'Golden Circle happiness: tropical coolers'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 × 30 oz (850g) cans Golden Circle Fruit Punch; 1 cup chopped orange sections; 1 cup Golden Circle Pineapple Pieces; 2 passionfruit; 2 bananas (sliced); 1 large bottle lemonade or dry ginger ale; orange slices and strawberries (to garnish).", "method_modern": "Combine orange sections, pineapple pieces and passionfruit. Pour over fruit punch and chill well. Before serving, add bananas and, lastly, lemonade or ginger ale. Garnish with orange slices. Serve with straw and spoon.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 × 30 oz cans Golden Circle Fruit Punch", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "× 30 oz cans Golden Circle Fruit Punch", "ingredient": "× 30 oz cans golden circle fruit punch", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup chopped orange sections", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped orange sections", "ingredient": "orange sections", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup Golden Circle Pineapple Pieces", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Golden Circle Pineapple Pieces", "ingredient": "golden circle pineapple pieces", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 passionfruit", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bananas (sliced)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bananas", "ingredient": "banana", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "sliced" }, { "raw": "1 large bottle lemonade or dry ginger ale", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle lemonade or dry ginger ale", "ingredient": "bottle lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "orange slices and strawberries (to garnish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange slices and strawberries", "ingredient": "orange slices and strawberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to garnish" } ] }, { "id": "E0345", "slug": "palm-island-float", "kind": "recipe", "source_format": "advertisement", "category": "drink", "subcategory": "advertisement", "title": "Palm Island Float", "yield": "Individual glasses", "ingredients": "1 × 30 oz can Golden Circle Pineapple Juice; vanilla ice cream; 1 large bottle ginger beer.", "method": "Combine pineapple juice and ginger beer, serve with scoop of ice cream in each glass. Serve with spoon and straw.", "notes": "", "source": "Golden Circle advertisement.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 30 oz (850g) can Golden Circle Pineapple Juice; vanilla ice cream; 1 large bottle ginger beer.", "method_modern": "Combine pineapple juice and ginger beer, serve with scoop of ice cream in each glass. Serve with spoon and straw.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 30 oz can Golden Circle Pineapple Juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 30 oz can Golden Circle Pineapple Juice", "ingredient": "× 30 oz can golden circle pineapple juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "vanilla ice cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla ice cream", "ingredient": "ice cream", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 large bottle ginger beer", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle ginger beer", "ingredient": "bottle ginger beer", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0346", "slug": "queensland-quench", "kind": "recipe", "source_format": "advertisement", "category": "drink", "subcategory": "advertisement", "title": "Queensland Quench (Golden Circle)", "yield": "Punch", "ingredients": "1 × 30 oz can Golden Circle Pineapple Juice; 1 × 30 oz can Golden Circle Pineapple and Orange Fruit Drink; juice of 3 lemons; 1 large bottle lemonade. To garnish: mint leaves, lemon or orange slices.", "method": "Combine all ingredients except lemonade. Add lemonade just before serving. Garnish with mint leaves and then lemon or orange slices.", "notes": "", "source": "Golden Circle advertisement.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "advertorial", "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 30 oz (850g) can Golden Circle Pineapple Juice; 1 × 30 oz (850g) can Golden Circle Pineapple and Orange Fruit Drink; juice of 3 lemons; 1 large bottle lemonade. To garnish: mint leaves, lemon or orange slices.", "method_modern": "Combine all ingredients except lemonade. Add lemonade just before serving. Garnish with mint leaves and then lemon or orange slices.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 30 oz can Golden Circle Pineapple Juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 30 oz can Golden Circle Pineapple Juice", "ingredient": "× 30 oz can golden circle pineapple juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 × 30 oz can Golden Circle Pineapple and Orange Fruit Drink", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 30 oz can Golden Circle Pineapple and Orange Fruit Drink", "ingredient": "× 30 oz can golden circle pineapple and orange fruit drink", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice of 3 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 3 lemons", "ingredient": "juice of 3 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 large bottle lemonade", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle lemonade", "ingredient": "bottle lemonade", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "To garnish: mint leaves, lemon or orange slices", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To garnish: mint leaves, lemon or orange slices", "ingredient": "to garnish: mint leaves, lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0347", "slug": "fresh-fruit-squash", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Fresh Fruit Squash", "yield": "(not stated; chilled)", "ingredients": "1 cup sugar; 4 pints water; juice 2 oranges; juice 4 lemons; thin strips of rind from 1 lemon; orange and lemon slices (to garnish).", "method": "Place sugar in saucepan with the water. Place over a gentle heat and stir until sugar has dissolved. Bring to boil, and boil gently 10 minutes. Stir in fruit juices and lemon rind; stand until cool, strain. Serve chilled, garnished with slices of lemon and orange.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup sugar; 4 pints (2250ml) water; juice 2 oranges; juice 4 lemons; thin strips of rind from 1 lemon; orange and lemon slices (to garnish).", "method_modern": "Place sugar in saucepan with the water. Place over a gentle heat and stir until sugar has dissolved. Bring to boil, and boil gently 10 minutes. Stir in fruit juices and lemon rind; stand until cool, strain. Serve chilled, garnished with slices of lemon and orange.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "4 pints water", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 2272, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice 2 oranges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice 2 oranges", "ingredient": "juice 2 oranges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "juice 4 lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice 4 lemons", "ingredient": "juice 4 lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "thin strips of rind from 1 lemon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "thin strips of rind from 1 lemon", "ingredient": "thin strips of rind from 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "orange and lemon slices (to garnish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "orange and lemon slices", "ingredient": "orange and lemon slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to garnish" } ] }, { "id": "E0348", "slug": "iced-fruit-punch", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Iced Fruit Punch (fruit ice-blocks)", "yield": "Tall glasses", "ingredients": "1 large bottle cola beverage; 1 box strawberries; 1 lemon; 1 small cucumber; water (for ice-blocks).", "method": "Wash strawberries, lemon, and cucumber; hull the strawberries. Dice unpeeled lemon and cucumber. Place fruit pieces in refrigerator ice-block trays, one piece of fruit to each section. Fill with water, and freeze. To serve: Fill tall glasses with alternate fruit ice-blocks. Pour over cola beverage and serve.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 large bottle cola beverage; 1 box strawberries; 1 lemon; 1 small cucumber; water (for ice-blocks).", "method_modern": "Wash strawberries, lemon, and cucumber; hull the strawberries. Dice unpeeled lemon and cucumber. Place fruit pieces in refrigerator ice-block trays, one piece of fruit to each section. Fill with water, and freeze. To serve: Fill tall glasses with alternate fruit ice-blocks. Pour over cola beverage and serve.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 large bottle cola beverage", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle cola beverage", "ingredient": "bottle cola beverage", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 box strawberries", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "box strawberries", "ingredient": "box strawberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 lemon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "lemon", "ingredient": "lemon", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 small cucumber", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small cucumber", "ingredient": "cucumber", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "water (for ice-blocks)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for ice-blocks" } ] }, { "id": "E0349", "slug": "lime-whirl", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Lime Whirl (cola float)", "yield": "Tall glasses", "ingredients": "1 packet lime flavored jelly crystals; 1 pint boiling water; 1 large bottle cola beverage; vanilla ice-cream; sugar colored green with food coloring (for rims); egg-white (for rims).", "method": "Empty jelly crystals into jug, add boiling water and stir until crystals dissolve. Allow to cool, but not to set. Brush the rims of tall glasses with little egg-white, then dip in the green sugar. Half fill glasses with lime syrup. Top with cola beverage and large scoop of ice-cream.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet lime flavored jelly crystals; 1 pint (550ml) boiling water; 1 large bottle cola beverage; vanilla ice-cream; sugar colored green with food coloring (for rims); egg-white (for rims).", "method_modern": "Empty jelly crystals into jug, add boiling water and stir until crystals dissolve. Allow to cool, but not to set. Brush the rims of tall glasses with little egg-white, then dip in the green sugar. Half fill glasses with lime syrup. Top with cola beverage and large scoop of ice-cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 packet lime flavored jelly crystals", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "lime flavored jelly crystals", "ingredient": "lime flavored jelly crystals", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 pint boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 large bottle cola beverage", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "large bottle cola beverage", "ingredient": "bottle cola beverage", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "vanilla ice-cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla ice-cream", "ingredient": "ice cream", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar colored green with food coloring (for rims)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar colored green with food coloring", "ingredient": "sugar colored green with food coloring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for rims" }, { "raw": "egg whites (for rims)", "section": null, "quantity": null, "quantity_text": "", "unit": "egg", "unit_kind": "count", "ingredient_raw": "whites", "ingredient": "egg white", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for rims" } ] }, { "id": "E0350", "slug": "fruit-sparkle", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Fruit Sparkle (punch)", "yield": "Punch bowl", "ingredients": "2 cups sugar; 2 cups water; 2 cups orange juice; ¼ cup lemon juice; 1 cup grapefruit juice; 1 cup pineapple juice; ¼ cup crushed pineapple; ¼ cup halved cherries; 1 small red apple (diced, with skin on); 7 cups iced water; 1 bottle lemonade; ice-cubes.", "method": "Combine sugar and water; stir over low heat until sugar dissolves; remove, then cool. Add orange juice, lemon juice, grapefruit juice, pineapple juice, pineapple, cherries, and apple; chill. At serving time add iced water and lemonade. Pour into punch bowl, add ice-cubes.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165106.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups sugar; 2 cups water; 2 cups orange juice; ¼ cup lemon juice; 1 cup grapefruit juice; 1 cup pineapple juice; ¼ cup crushed pineapple; ¼ cup halved cherries; 1 small red apple (diced, with skin on); 7 cups iced water; 1 bottle lemonade; ice-cubes.", "method_modern": "Combine sugar and water; stir over low heat until sugar dissolves; remove, then cool. Add orange juice, lemon juice, grapefruit juice, pineapple juice, pineapple, cherries, and apple; chill. At serving time add iced water and lemonade. Pour into punch bowl, add ice-cubes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups orange juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "orange juice", "ingredient": "orange juice", "category": "produce", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup lemon juice", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup grapefruit juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "grapefruit juice", "ingredient": "grapefruit juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup pineapple juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "pineapple juice", "ingredient": "pineapple juice", "category": "produce", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup crushed pineapple", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "crushed pineapple", "ingredient": "pineapple", "category": "produce", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup halved cherries", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "halved cherries", "ingredient": "halved cherries", "category": "other", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small red apple (diced, with skin on)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small red apple", "ingredient": "red apple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "diced, with skin on" }, { "raw": "7 cups iced water", "section": null, "quantity": 7.0, "quantity_text": "7", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "iced water", "ingredient": "iced water", "category": "other", "amount_metric": 1750, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 bottle lemonade", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "bottle", "unit_kind": "count", "ingredient_raw": "lemonade", "ingredient": "lemonade", "category": "mixers", "amount_metric": 1.0, "amount_metric_unit": "bottle", "notes": "" }, { "raw": "ice-cubes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice-cubes", "ingredient": "ice-cubes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0351", "slug": "banana-foam", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Banana Foam", "yield": "Tall glasses", "ingredients": "2 bananas; 1 teaspoon sugar; 1 pint chilled milk; cinnamon (for sprinkling).", "method": "Mash bananas well. Mix with sugar and 1 cup of the milk. Blend in electric blender or beat with rotary beater until foamy; add remaining milk. Pour into glasses and sprinkle with cinnamon.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165109.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 bananas; 1 teaspoon sugar; 1 pint (550ml) chilled milk; cinnamon (for sprinkling).", "method_modern": "Mash bananas well. Mix with sugar and 1 cup of the milk. Blend in electric blender or beat with rotary beater until foamy; add remaining milk. Pour into glasses and sprinkle with cinnamon.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 bananas", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bananas", "ingredient": "banana", "category": "produce", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 pint chilled milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "chilled milk", "ingredient": "chilled milk", "category": "other", "amount_metric": 568, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cinnamon (for sprinkling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "for sprinkling" } ] }, { "id": "E0352", "slug": "orange-cordial", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Orange Cordial (5 lb sugar)", "yield": "Bottled cordial (stand 24 hours)", "ingredients": "6 oranges; 5 lb sugar; 1 oz citric acid; 1 oz tartaric acid; 1 oz epsom salts; 1 cup boiling water; 3 pints cold water.", "method": "Grate rind of oranges, squeeze juice into basin; add acids and epsom salts, dissolved in 1 cup boiling water. Allow to stand overnight. Add sugar and cold water, stand 24 hours, stirring occasionally. Then strain and bottle. Use as a cordial; pour 1 tablespoon, or more to taste, into glass, fill with iced water.", "notes": "", "source": "Newspaper recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_165109.jpg" ], "parent_id": null, "tags": [ "beverage", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "6 oranges; 5 lb (2250g) sugar; 1 oz (30g) citric acid; 1 oz (30g) tartaric acid; 1 oz (30g) epsom salts; 1 cup boiling water; 3 pints (1700ml) cold water.", "method_modern": "Grate rind of oranges, squeeze juice into basin; add acids and epsom salts, dissolved in 1 cup boiling water. Allow to stand overnight. Add sugar and cold water, stand 24 hours, stirring occasionally. Then strain and bottle. Use as a cordial; pour 1 tablespoon, or more to taste, into glass, fill with iced water.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "6 oranges", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "", "unit_kind": "", "ingredient_raw": "oranges", "ingredient": "orange", "category": "produce", "amount_metric": 6.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "5 lb sugar", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 2268, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz citric acid", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "citric acid", "ingredient": "citric acid", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz tartaric acid", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "tartaric acid", "ingredient": "tartaric acid", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz epsom salts", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "epsom salts", "ingredient": "epsom salts", "category": "other", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup boiling water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 pints cold water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 1704, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0353", "slug": "reader-hints-column-household-tips", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints Column — household tips (page 1)", "yield": "(no yield — household hints)", "ingredients": "", "method": "Selection of hints from this page: (1) Clean patent shoes with spray furniture polish — Mrs I. Clemente, Broken Hill South, NSW. (2) Extend gardening glove life: cut fingers off old glove, slip over worn fingers, sew in place — Mrs I. Corby, Highgate Hill, Brisbane. (3) Old towel makes laundered pad between waterproof and sheet on baby's bed — Mrs D. McKie, North Balwyn, Vic. (4) Roll-on deodorant: leave upside down between uses — Mrs N. Newman, Glenalta, SA. (5) Threading thick yarn through narrow needle: use loop of ordinary yarn through eye, put thick yarn into loop, pull through — Mrs C.E. Thaxer, Alice Springs, NT. (6) Plastic food-wrap round neck when tinting hair — Mrs V. Leech, Gleneagle, Qld. (7) Mark stocking creases with coloured thread for matched pairs — Mrs O. Oakley, Brighton, SA. (8) Chopped fried bacon in potato salad — M. Young, Mt Gravatt, Qld. (9) Salt-shaker for hundreds-and-thousands: enlarge holes in plastic shaker top with hot skewer — Mrs R.H. Soriani, West Wollongong, NSW. (10) Cardboard cylinder of paper towel roll: knitting book inside cylinder keeps knitting bag neater — Mrs M. Willis, Merrylands. (11) Pickled onions quickly: omit the brine soaking, just simmer onions in spiced vinegar for 2 minutes; small batches only — Kaye, Willagee, WA. (12) Hint of the Week: cheap plastic foam blanket cut to line non-skid mats and dishcloths — Ruby D, Rockhampton, Qld. (13) Cover straw shopping basket with thin clear plastic to prevent snagging stockings — Mrs D. de Warren, Holland Park, Qld. (14) Save cardboard cylinders from paper towel rolls; cut into 3 in lengths to protect seedlings from wind — J. Allen, Inverloch, Vic. (15) Outgrown swimsuits: cut at waist, hem edges, attach plastic curtain rings on elastic — Norma Brown, Parkdale, Vic. (16) Mark backs of jigsaw puzzle pieces with paint to identify sets — Mrs R. Cook, West Ryde, NSW. (17) Hang deodoriser block in tree branches to deter dogs — Miss T. Elliott, New Farm, Qld. (18) Wading pool sandpit in cooler weather — Mrs Julie Ferguson, Green Point, NSW. (19) Modelling clay to secure serving bowls to platter — M.A. Rattle, Laidley, Qld. (20) Plastic foam on bottom corners of picture frames to protect walls — Mrs K.E. Andrews, Cooma North, NSW. (21) After buying balloons, put a wrapped lolly in each before blowing them up — Mrs Norman Burgess, Dalrymple Heights via Mackay, Qld.", "notes": "Page contains many more hints; representative selection captured here.", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": null, "tags": [ "for-children", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Selection of hints from this page: (1) Clean patent shoes with spray furniture polish — Mrs I. Clemente, Broken Hill South, NSW. (2) Extend gardening glove life: cut fingers off old glove, slip over worn fingers, sew in place — Mrs I. Corby, Highgate Hill, Brisbane. (3) Old towel makes laundered pad between waterproof and sheet on baby's bed — Mrs D. McKie, North Balwyn, Vic. (4) Roll-on deodorant: leave upside down between uses — Mrs N. Newman, Glenalta, SA. (5) Threading thick yarn through narrow needle: use loop of ordinary yarn through eye, put thick yarn into loop, pull through — Mrs C.E. Thaxer, Alice Springs, NT. (6) Plastic food-wrap round neck when tinting hair — Mrs V. Leech, Gleneagle, Qld. (7) Mark stocking creases with coloured thread for matched pairs — Mrs O. Oakley, Brighton, SA. (8) Chopped fried bacon in potato salad — M. Young, Mt Gravatt, Qld. (9) Salt-shaker for hundreds-and-thousands: enlarge holes in plastic shaker top with hot skewer — Mrs R.H. Soriani, West Wollongong, NSW. (10) Cardboard cylinder of paper towel roll: knitting book inside cylinder keeps knitting bag neater — Mrs M. Willis, Merrylands. (11) Pickled onions quickly: omit the brine soaking, just simmer onions in spiced vinegar for 2 minutes; small batches only — Kaye, Willagee, WA. (12) Hint of the Week: cheap plastic foam blanket cut to line non-skid mats and dishcloths — Ruby D, Rockhampton, Qld. (13) Cover straw shopping basket with thin clear plastic to prevent snagging stockings — Mrs D. de Warren, Holland Park, Qld. (14) Save cardboard cylinders from paper towel rolls; cut into 3 in (7.6cmcm) lengths to protect seedlings from wind — J. Allen, Inverloch, Vic. (15) Outgrown swimsuits: cut at waist, hem edges, attach plastic curtain rings on elastic — Norma Brown, Parkdale, Vic. (16) Mark backs of jigsaw puzzle pieces with paint to identify sets — Mrs R. Cook, West Ryde, NSW. (17) Hang deodoriser block in tree branches to deter dogs — Miss T. Elliott, New Farm, Qld. (18) Wading pool sandpit in cooler weather — Mrs Julie Ferguson, Green Point, NSW. (19) Modelling clay to secure serving bowls to platter — M.A. Rattle, Laidley, Qld. (20) Plastic foam on bottom corners of picture frames to protect walls — Mrs K.E. Andrews, Cooma North, NSW. (21) After buying balloons, put a wrapped lolly in each before blowing them up — Mrs Norman Burgess, Dalrymple Heights via Mackay, Qld.", "notes_modern": "Page contains many more hints; representative selection captured here.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0354", "slug": "clean-patent-shoes-with-spray-furniture-polish", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Clean patent shoes with spray furniture polish", "yield": "", "ingredients": "", "method": "Clean patent shoes with spray furniture polish", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs I. Clemente", "contributor_location": "Broken Hill South, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Clean patent shoes with spray furniture polish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0355", "slug": "extend-gardening-glove-life", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Extend gardening glove life", "yield": "", "ingredients": "", "method": "cut fingers off old glove, slip over worn fingers, sew in place — Mrs I. Corby, Highgate Hill, Brisbane", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut fingers off old glove, slip over worn fingers, sew in place — Mrs I. Corby, Highgate Hill, Brisbane", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0356", "slug": "old-towel-makes-laundered-pad-between-waterproof-and-sheet", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Old towel makes laundered pad between waterproof and sheet…", "yield": "", "ingredients": "", "method": "Old towel makes laundered pad between waterproof and sheet on baby's bed — Mrs D. McKie, North Balwyn, Vic", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Old towel makes laundered pad between waterproof and sheet on baby's bed — Mrs D. McKie, North Balwyn, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0357", "slug": "roll-on-deodorant", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Roll-on deodorant", "yield": "", "ingredients": "", "method": "leave upside down between uses", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs N. Newman", "contributor_location": "Glenalta, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "leave upside down between uses", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0358", "slug": "threading-thick-yarn-through-narrow-needle", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Threading thick yarn through narrow needle", "yield": "", "ingredients": "", "method": "use loop of ordinary yarn through eye, put thick yarn into loop, pull through", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs C.E. Thaxer", "contributor_location": "Alice Springs, NT", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use loop of ordinary yarn through eye, put thick yarn into loop, pull through", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0359", "slug": "plastic-food-wrap-round-neck-when-tinting-hair-mrs-v", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Plastic food-wrap round neck when tinting hair — Mrs V", "yield": "", "ingredients": "", "method": "Plastic food-wrap round neck when tinting hair — Mrs V. Leech, Gleneagle, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic food-wrap round neck when tinting hair — Mrs V. Leech, Gleneagle, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0360", "slug": "mark-stocking-creases-with-coloured-thread-for-matched-pairs", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Mark stocking creases with coloured thread for matched pairs", "yield": "", "ingredients": "", "method": "Mark stocking creases with coloured thread for matched pairs", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs O. Oakley", "contributor_location": "Brighton, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mark stocking creases with coloured thread for matched pairs", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0361", "slug": "chopped-fried-bacon-in-potato-salad-m", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Chopped fried bacon in potato salad — M", "yield": "", "ingredients": "", "method": "Chopped fried bacon in potato salad — M. Young, Mt Gravatt, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Chopped fried bacon in potato salad — M. Young, Mt Gravatt, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0362", "slug": "salt-shaker-for-hundreds-and-thousands", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Salt-shaker for hundreds-and-thousands", "yield": "", "ingredients": "", "method": "enlarge holes in plastic shaker top with hot skewer", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs R.H. Soriani", "contributor_location": "West Wollongong, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "enlarge holes in plastic shaker top with hot skewer", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0363", "slug": "cardboard-cylinder-of-paper-towel-roll", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cardboard cylinder of paper towel roll", "yield": "", "ingredients": "", "method": "knitting book inside cylinder keeps knitting bag neater", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs M. Willis", "contributor_location": "Merrylands", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "knitting book inside cylinder keeps knitting bag neater", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0364", "slug": "pickled-onions-quickly", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pickled onions quickly", "yield": "", "ingredients": "", "method": "omit the brine soaking, just simmer onions in spiced vinegar for 2 minutes; small batches only", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Kaye", "contributor_location": "Willagee, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "omit the brine soaking, just simmer onions in spiced vinegar for 2 minutes; small batches only", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0365", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "cheap plastic foam blanket cut to line non-skid mats and dishcloths — Ruby D, Rockhampton, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cheap plastic foam blanket cut to line non-skid mats and dishcloths — Ruby D, Rockhampton, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0366", "slug": "cover-straw-shopping-basket-with-thin-clear-plastic-to", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cover straw shopping basket with thin clear plastic to…", "yield": "", "ingredients": "", "method": "Cover straw shopping basket with thin clear plastic to prevent snagging stockings — Mrs D. de Warren, Holland Park, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cover straw shopping basket with thin clear plastic to prevent snagging stockings — Mrs D. de Warren, Holland Park, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0367", "slug": "save-cardboard-cylinders-from-paper-towel-rolls", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Save cardboard cylinders from paper towel rolls", "yield": "", "ingredients": "", "method": "Save cardboard cylinders from paper towel rolls; cut into 3 in lengths to protect seedlings from wind — J. Allen, Inverloch, Vic", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Save cardboard cylinders from paper towel rolls; cut into 3 in (7.6cmcm) lengths to protect seedlings from wind — J. Allen, Inverloch, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0368", "slug": "outgrown-swimsuits", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Outgrown swimsuits", "yield": "", "ingredients": "", "method": "cut at waist, hem edges, attach plastic curtain rings on elastic — Norma Brown, Parkdale, Vic", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut at waist, hem edges, attach plastic curtain rings on elastic — Norma Brown, Parkdale, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0369", "slug": "mark-backs-of-jigsaw-puzzle-pieces-with-paint-to-identify", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Mark backs of jigsaw puzzle pieces with paint to identify…", "yield": "", "ingredients": "", "method": "Mark backs of jigsaw puzzle pieces with paint to identify sets", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs R. Cook", "contributor_location": "West Ryde, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mark backs of jigsaw puzzle pieces with paint to identify sets", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0370", "slug": "hang-deodoriser-block-in-tree-branches-to-deter-dogs-miss", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hang deodoriser block in tree branches to deter dogs — Miss…", "yield": "", "ingredients": "", "method": "Hang deodoriser block in tree branches to deter dogs — Miss T. Elliott, New Farm, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Hang deodoriser block in tree branches to deter dogs — Miss T. Elliott, New Farm, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0371", "slug": "wading-pool-sandpit-in-cooler-weather", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Wading pool sandpit in cooler weather", "yield": "", "ingredients": "", "method": "Wading pool sandpit in cooler weather", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs Julie Ferguson", "contributor_location": "Green Point, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wading pool sandpit in cooler weather", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0372", "slug": "modelling-clay-to-secure-serving-bowls-to-platter-m", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Modelling clay to secure serving bowls to platter — M", "yield": "", "ingredients": "", "method": "Modelling clay to secure serving bowls to platter — M.A. Rattle, Laidley, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Modelling clay to secure serving bowls to platter — M.A. Rattle, Laidley, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0373", "slug": "plastic-foam-on-bottom-corners-of-picture-frames-to-protect", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Plastic foam on bottom corners of picture frames to protect…", "yield": "", "ingredients": "", "method": "Plastic foam on bottom corners of picture frames to protect walls", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": "Mrs K.E. Andrews", "contributor_location": "Cooma North, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic foam on bottom corners of picture frames to protect walls", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0374", "slug": "after-buying-balloons-put-a-wrapped-lolly-in-each-before", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "After buying balloons, put a wrapped lolly in each before…", "yield": "", "ingredients": "", "method": "After buying balloons, put a wrapped lolly in each before blowing them up — Mrs Norman Burgess, Dalrymple Heights via Mackay, Qld", "notes": "", "source": "Newspaper readers' hints column page pasted in. Tab marker 'Hints' on this section. Reader-contributed tips, each credited to a Mrs/Miss in an Australian town with postcode.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170321.jpg" ], "parent_id": "E0353", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "After buying balloons, put a wrapped lolly in each before blowing them up — Mrs Norman Burgess, Dalrymple Heights via Mackay, Qld", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0375", "slug": "coconut-drop-biscuits", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Coconut Drop Biscuits (egg-white fix)", "yield": "Drop biscuits (½ hour moderately slow oven)", "ingredients": "2 or 3 egg-whites (used because they flopped for meringue); 2½-⅔ cup castor sugar; 1 teaspoon cornflour; 1 cup coconut; almond essence or vanilla; chopped nuts; self-raising flour (sufficient to make mixture reasonably stiff).", "method": "If egg-whites flop instead of whipping up stiffly for a meringue, make them into tasty biscuits: add (for 2 or 3 egg-whites) the sugar, cornflour, coconut, essence, chopped nuts and sufficient self-raising flour to make the mixture reasonably stiff. Bake teaspoonsful in moderately slow oven for ½ hour.", "notes": "A 'rescue' recipe — flopped meringue saved as drop biscuits.", "source": "Newspaper hint within a hints column — practical recipe rather than 'tip'. Mrs B. Schwartz, Forestville, NSW.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 or 3 egg-whites (used because they flopped for meringue); 2½-⅔ cup caster sugar; 1 teaspoon cornflour; 1 cup coconut; almond essence or vanilla; chopped nuts; self-raising flour (sufficient to make mixture reasonably stiff).", "method_modern": "If egg-whites flop instead of whipping up stiffly for a meringue, make them into tasty biscuits: add (for 2 or 3 egg-whites) the sugar, cornflour, coconut, essence, chopped nuts and sufficient self-raising flour to make the mixture reasonably stiff. Bake teaspoonsful in moderately slow (150°C / 300°F / Gas 2) for ½ hour.", "notes_modern": "A 'rescue' recipe — flopped meringue saved as drop biscuits.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "2 or 3 egg whites (used because they flopped for meringue)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "or 3 egg whites", "ingredient": "or 3 egg whites", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "used because they flopped for meringue" }, { "raw": "2½-⅔ cup castor sugar", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "", "unit_kind": "", "ingredient_raw": "-⅔ cup castor sugar", "ingredient": "-⅔ cup castor sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon cornflour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "almond essence or vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "almond essence or vanilla", "ingredient": "almond essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "chopped nuts", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "self-raising flour (sufficient to make mixture reasonably stiff)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "sufficient to make mixture reasonably stiff" } ] }, { "id": "E0376", "slug": "reader-hints-column-kitchen-general", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints Column — kitchen + general (page 2)", "yield": "", "ingredients": "", "method": "Selection of cooking-relevant hints: (1) Crispy fried fish/chops coating: dust dry first, then dip in flour, then egg white, then breadcrumbs. (2) Gift Tree: branch in bucket with gifts wrapped in orange/lemon paper at 2/- each — H.B.C., Lismore (note: 2/- = 2 shillings, pre-decimal, before Feb 1966). (3) Cork on ends of unused knitting needles to prevent stitches falling — Dalbar, Gladstone, SA. (4) Seal bandage end with clear nail polish — Teanie, Junee, NSW. (5) Crown roast lamb: cover chops ends with tinfoil to prevent burning — Wise Gal, Moe, V. (6) Cheese-stuffed sausages wrapped in bacon: cut slit in sausage, insert cheese, wrap with bacon, secure with toothpick, grill — Joe, Beverly Hills, NSW. (7) Cheese spread instead of butter under poached/scrambled eggs or mushrooms on toast — Terry, Clifton Hill, V. (8) Cloudy ammonia in burnt enamel/oven-glass cooker: cover tightly, let stand — Taffy, Yarraman, Q. (9) Refresh sugary jam in warm oven until sugar melts, then cool — W.S.M., Kings Meadows. (10) Cut raw potato rubbed on burn prevents blister — M.A.A., Baxter, V. (11) Instant coffee bring to second boil for best flavour — Miss V. Morey, Battery Point, Hobart. (12) Plug butter into apple corer cavity when baking apples — Mrs Margaret Burgess, Bentleigh, V. (13) Pineapple pieces added to meat-fritter batter, especially pork/veal — Mrs G. Gates, Brighton, Vic. (14) Soda bicarbonate to clean rugs — May, Westmeadows, V. (15) Onion growing in bottle for fresh green tips — Erica, Houghton, SA. (16) Wetting hands with cold water when making mince balls/meat loaf — Scorpio, Dereel, V. (17) Warm vinegar dabbed on for paint removal — Tried It, Murwillumbah, NSW.", "notes": "Sample of cooking-relevant hints; many household-only tips on the page not captured here.", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Selection of cooking-relevant hints: (1) Crispy fried fish/chops coating: dust dry first, then dip in flour, then egg white, then breadcrumbs. (2) Gift Tree: branch in bucket with gifts wrapped in orange/lemon paper at 2/- each — H.B.C., Lismore (note: 2/- = 2 shillings, pre-decimal, before Feb 1966). (3) Cork on ends of unused knitting needles to prevent stitches falling — Dalbar, Gladstone, SA. (4) Seal bandage end with clear nail polish — Teanie, Junee, NSW. (5) Crown roast lamb: cover chops ends with tinfoil to prevent burning — Wise Gal, Moe, V. (6) Cheese-stuffed sausages wrapped in bacon: cut slit in sausage, insert cheese, wrap with bacon, secure with toothpick, grill — Joe, Beverly Hills, NSW. (7) Cheese spread instead of butter under poached/scrambled eggs or mushrooms on toast — Terry, Clifton Hill, V. (8) Cloudy ammonia in burnt enamel/oven-glass cooker: cover tightly, let stand — Taffy, Yarraman, Q. (9) Refresh sugary jam in warm oven until sugar melts, then cool — W.S.M., Kings Meadows. (10) Cut raw potato rubbed on burn prevents blister — M.A.A., Baxter, V. (11) Instant coffee bring to second boil for best flavour — Miss V. Morey, Battery Point, Hobart. (12) Plug butter into apple corer cavity when baking apples — Mrs Margaret Burgess, Bentleigh, V. (13) Pineapple pieces added to meat-fritter batter, especially pork/veal — Mrs G. Gates, Brighton, Vic. (14) Soda bicarbonate to clean rugs — May, Westmeadows, V. (15) Onion growing in bottle for fresh green tips — Erica, Houghton, SA. (16) Wetting hands with cold water when making mince balls/meat loaf — Scorpio, Dereel, V. (17) Warm vinegar dabbed on for paint removal — Tried It, Murwillumbah, NSW.", "notes_modern": "Sample of cooking-relevant hints; many household-only tips on the page not captured here.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0377", "slug": "crispy-fried-fish-chops-coating", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Crispy fried fish/chops coating", "yield": "", "ingredients": "", "method": "dust dry first, then dip in flour, then egg white, then breadcrumbs", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "dust dry first, then dip in flour, then egg white, then breadcrumbs", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0378", "slug": "gift-tree", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Gift Tree", "yield": "", "ingredients": "", "method": "branch in bucket with gifts wrapped in orange/lemon paper at 2/- each — H.B.C., Lismore (note: 2/- = 2 shillings, pre-decimal, before Feb 1966)", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "branch in bucket with gifts wrapped in orange/lemon paper at 2/- each — H.B.C., Lismore (note: 2/- = 2 shillings, pre-decimal, before Feb 1966)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0379", "slug": "cork-on-ends-of-unused-knitting-needles-to-prevent-stitches", "kind": "hint", "source_format": "clipping", "category": "hint-craft", "subcategory": "individual-from-column", "title": "Cork on ends of unused knitting needles to prevent stitches…", "yield": "", "ingredients": "", "method": "Cork on ends of unused knitting needles to prevent stitches falling", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Dalbar", "contributor_location": "Gladstone, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cork on ends of unused knitting needles to prevent stitches falling", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0380", "slug": "seal-bandage-end-with-clear-nail-polish", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Seal bandage end with clear nail polish", "yield": "", "ingredients": "", "method": "Seal bandage end with clear nail polish", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Teanie", "contributor_location": "Junee, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Seal bandage end with clear nail polish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0381", "slug": "crown-roast-lamb", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Crown roast lamb", "yield": "", "ingredients": "", "method": "cover chops ends with tinfoil to prevent burning", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Wise Gal", "contributor_location": "Moe, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cover chops ends with tinfoil to prevent burning", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0382", "slug": "cheese-stuffed-sausages-wrapped-in-bacon", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cheese-stuffed sausages wrapped in bacon", "yield": "", "ingredients": "", "method": "cut slit in sausage, insert cheese, wrap with bacon, secure with toothpick, grill", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Joe", "contributor_location": "Beverly Hills, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut slit in sausage, insert cheese, wrap with bacon, secure with toothpick, grill", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0383", "slug": "cheese-spread-instead-of-butter-under-poached-scrambled", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cheese spread instead of butter under poached/scrambled…", "yield": "", "ingredients": "", "method": "Cheese spread instead of butter under poached/scrambled eggs or mushrooms on toast", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Terry", "contributor_location": "Clifton Hill, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cheese spread instead of butter under poached/scrambled eggs or mushrooms on toast", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0384", "slug": "cloudy-ammonia-in-burnt-enamel-oven-glass-cooker", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cloudy ammonia in burnt enamel/oven-glass cooker", "yield": "", "ingredients": "", "method": "cover tightly, let stand", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Taffy", "contributor_location": "Yarraman, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cover tightly, let stand", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0385", "slug": "refresh-sugary-jam-in-warm-oven-until-sugar-melts-then-cool", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Refresh sugary jam in warm oven until sugar melts, then cool", "yield": "", "ingredients": "", "method": "Refresh sugary jam in warm oven until sugar melts, then cool", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "W.S.M", "contributor_location": "Kings Meadows", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Refresh sugary jam in warm oven until sugar melts, then cool", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0386", "slug": "cut-raw-potato-rubbed-on-burn-prevents-blister", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cut raw potato rubbed on burn prevents blister", "yield": "", "ingredients": "", "method": "Cut raw potato rubbed on burn prevents blister", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "M.A.A", "contributor_location": "Baxter, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cut raw potato rubbed on burn prevents blister", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0387", "slug": "instant-coffee-bring-to-second-boil-for-best-flavour-miss", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Instant coffee bring to second boil for best flavour — Miss…", "yield": "", "ingredients": "", "method": "Instant coffee bring to second boil for best flavour — Miss V. Morey, Battery Point, Hobart", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Instant coffee bring to second boil for best flavour — Miss V. Morey, Battery Point, Hobart", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0388", "slug": "plug-butter-into-apple-corer-cavity-when-baking-apples", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Plug butter into apple corer cavity when baking apples", "yield": "", "ingredients": "", "method": "Plug butter into apple corer cavity when baking apples", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Mrs Margaret Burgess", "contributor_location": "Bentleigh, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plug butter into apple corer cavity when baking apples", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0389", "slug": "pineapple-pieces-added-to-meat-fritter-batter-especially", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pineapple pieces added to meat-fritter batter, especially…", "yield": "", "ingredients": "", "method": "Pineapple pieces added to meat-fritter batter, especially pork/veal — Mrs G. Gates, Brighton, Vic", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pineapple pieces added to meat-fritter batter, especially pork/veal — Mrs G. Gates, Brighton, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0390", "slug": "soda-bicarbonate-to-clean-rugs", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Soda bicarbonate to clean rugs", "yield": "", "ingredients": "", "method": "Soda bicarbonate to clean rugs", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "May", "contributor_location": "Westmeadows, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Soda bicarbonate to clean rugs", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0391", "slug": "onion-growing-in-bottle-for-fresh-green-tips", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Onion growing in bottle for fresh green tips", "yield": "", "ingredients": "", "method": "Onion growing in bottle for fresh green tips", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Erica", "contributor_location": "Houghton, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Onion growing in bottle for fresh green tips", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0392", "slug": "wetting-hands-with-cold-water-when-making-mince-balls-meat", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Wetting hands with cold water when making mince balls/meat…", "yield": "", "ingredients": "", "method": "Wetting hands with cold water when making mince balls/meat loaf", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Scorpio", "contributor_location": "Dereel, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wetting hands with cold water when making mince balls/meat loaf", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0393", "slug": "warm-vinegar-dabbed-on-for-paint-removal", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Warm vinegar dabbed on for paint removal", "yield": "", "ingredients": "", "method": "Warm vinegar dabbed on for paint removal", "notes": "", "source": "Newspaper readers' hints column. Various towns, all Australian.", "contributor_name": "Tried It", "contributor_location": "Murwillumbah, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170339.jpg" ], "parent_id": "E0376", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Warm vinegar dabbed on for paint removal", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0394", "slug": "kitchen-hints-brown-sugar-uses", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Kitchen Hints + Brown Sugar Uses", "yield": "", "ingredients": "", "method": "Kitchen Hints (Lottery ticket Mrs L.F. Lean, c/o Kell's Pharmacy, Greenacre): (1) Add nuts and fruit to sugar-shortening mixture (then alternately dry and liquid) to prevent sinking. (2) Fruit cake stays moist longer with half a finely chopped apple added to fruit. (3) Stoned prune in centre of uncooked rissole adds flavour. (4) Pinch of carbonate soda makes cream puffs crisp and light. Kitchen Hints (Lottery ticket Marie Matheson, c/o South Windsor Pharmacy): (5) Grease cup first when measuring syrup or honey — no waste. (6) Dessertspoon hot water when beating eggs for sponge/pancakes lightens mixture. Brown Sugar Uses (Lottery ticket Mrs J. McMahon, Kurmond, c/o Richmond Pharmacy): (a) 1 tablespoon in stews/casseroles for flavour. (b) Caramel custard with brown sugar instead of white. (c) Change on porridge. (d) 1 part brown sugar, 1 part butter, 1½ parts flour with nutmeg/cinnamon — topping for plain cake.", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Kitchen Hints (Lottery ticket Mrs L.F. Lean, c/o Kell's Pharmacy, Greenacre): (1) Add nuts and fruit to sugar-shortening mixture (then alternately dry and liquid) to prevent sinking. (2) Fruit cake stays moist longer with half a finely chopped apple added to fruit. (3) Stoned prune in centre of uncooked rissole adds flavour. (4) Pinch of carbonate soda makes cream puffs crisp and light. Kitchen Hints (Lottery ticket Marie Matheson, c/o South Windsor Pharmacy): (5) Grease cup first when measuring syrup or honey — no waste. (6) Dessertspoon hot water when beating eggs for sponge/pancakes lightens mixture. Brown Sugar Uses (Lottery ticket Mrs J. McMahon, Kurmond, c/o Richmond Pharmacy): (a) 1 tablespoon in stews/casseroles for flavour. (b) Caramel custard with brown sugar instead of white. (c) Change on porridge. (d) 1 part brown sugar, 1 part butter, 1½ parts flour with nutmeg/cinnamon — topping for plain cake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0395", "slug": "add-nuts-and-fruit-to-sugar-shortening-mixture-then", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Add nuts and fruit to sugar-shortening mixture (then…", "yield": "", "ingredients": "", "method": "Add nuts and fruit to sugar-shortening mixture (then alternately dry and liquid) to prevent sinking", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Add nuts and fruit to sugar-shortening mixture (then alternately dry and liquid) to prevent sinking", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0396", "slug": "fruit-cake-stays-moist-longer-with-half-a-finely-chopped", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fruit cake stays moist longer with half a finely chopped…", "yield": "", "ingredients": "", "method": "Fruit cake stays moist longer with half a finely chopped apple added to fruit", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fruit cake stays moist longer with half a finely chopped apple added to fruit", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0397", "slug": "stoned-prune-in-centre-of-uncooked-rissole-adds-flavour", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Stoned prune in centre of uncooked rissole adds flavour", "yield": "", "ingredients": "", "method": "Stoned prune in centre of uncooked rissole adds flavour", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Stoned prune in centre of uncooked rissole adds flavour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0398", "slug": "pinch-of-carbonate-soda-makes-cream-puffs-crisp-and-light", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Pinch of carbonate soda makes cream puffs crisp and light", "yield": "", "ingredients": "", "method": "Pinch of carbonate soda makes cream puffs crisp and light. Kitchen Hints (Lottery ticket Marie Matheson, c/o South Windsor Pharmacy):", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pinch of carbonate soda makes cream puffs crisp and light. Kitchen Hints (Lottery ticket Marie Matheson, c/o South Windsor Pharmacy):", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0399", "slug": "grease-cup-first-when-measuring-syrup-or-honey-no-waste", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Grease cup first when measuring syrup or honey — no waste", "yield": "", "ingredients": "", "method": "Grease cup first when measuring syrup or honey — no waste", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Grease cup first when measuring syrup or honey — no waste", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0400", "slug": "dessertspoon-hot-water-when-beating-eggs-for", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dessertspoon hot water when beating eggs for…", "yield": "", "ingredients": "", "method": "Dessertspoon hot water when beating eggs for sponge/pancakes lightens mixture. Brown Sugar Uses (Lottery ticket Mrs J. McMahon, Kurmond, c/o Richmond Pharmacy): (a) 1 tablespoon in stews/casseroles for flavour. (b) Caramel custard with brown sugar instead of white. (c) Change on porridge. (d) 1 part brown sugar, 1 part butter, 1½ parts flour with nutmeg/cinnamon — topping for plain cake", "notes": "", "source": "Newspaper Handy Hints column awarding 'Lottery tickets' to readers (a department-store lottery, suggesting 1960s).", "contributor_name": "a department-store lottery", "contributor_location": "suggesting 1960s", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": "E0394", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dessertspoon hot water when beating eggs for sponge/pancakes lightens mixture. Brown Sugar Uses (Lottery ticket Mrs J. McMahon, Kurmond, c/o Richmond Pharmacy): (a) 1 tablespoon in stews/casseroles for flavour. (b) Caramel custard with brown sugar instead of white. (c) Change on porridge. (d) 1 part brown sugar, 1 part butter, 1½ parts flour with nutmeg/cinnamon — topping for plain cake", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0401", "slug": "rice-hints-tinting-and-refrigerated-reheating", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Rice Hints — tinting and refrigerated reheating", "yield": "", "ingredients": "", "method": "Tinting Rice: Mix a few drops of food colouring in liquid in which rice is to be cooked. Blend to preferred shade. Add rice and follow cooking directions. Rice will absorb colour and cook a shade lighter. Refrigerated Rice: Cooked rice will keep in the refrigerator one week when tightly covered. To reheat: place enough liquid in pan to cover bottom and keep rice from scorching. Heat to boiling and add rice. Cover tightly, turn heat to simmer until heated through.", "notes": "", "source": "Newspaper Rice Hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Tinting Rice: Mix a few drops of food colouring in liquid in which rice is to be cooked. Blend to preferred shade. Add rice and follow cooking directions. Rice will absorb colour and cook a shade lighter. Refrigerated Rice: Cooked rice will keep in the refrigerator one week when tightly covered. To reheat: place enough liquid in pan to cover bottom and keep rice from scorching. Heat to boiling and add rice. Cover tightly, turn heat to simmer until heated through.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0402", "slug": "mock-butter", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Mock Butter (Try It, Bega NSW)", "yield": "Butter substitute", "ingredients": "½ lb margarine, slightly warmed; 1 small tin cream.", "method": "If you are short of butter, a good substitute is to slightly warm ½ lb margarine and add a small tin of cream to it. Mix well together and allow to cool. It tastes like fresh butter.", "notes": "Wartime/post-war frugality recipe.", "source": "Newspaper hint clipping (Try It, Bega, NSW).", "contributor_name": "Try It", "contributor_location": "Bega, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170402.jpg" ], "parent_id": null, "tags": [ "frugal", "vintage-imperial", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ lb (225g) margarine, slightly warmed; 1 small tin cream.", "method_modern": "If you are short of butter, a good substitute is to slightly warm ½ lb (225g) margarine and add a small tin of cream to it. Mix well together and allow to cool. It tastes like fresh butter.", "notes_modern": "Wartime/post-war frugality recipe.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ lb margarine, slightly warmed", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine, slightly warmed", "ingredient": "margarine, slightly warmed", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 small tin cream", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small tin cream", "ingredient": "tin cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0403", "slug": "household-hints-1-1-prizes", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Household Hints — £1/1/- prizes (pre-decimal)", "yield": "", "ingredients": "", "method": "Selection of cooking-relevant hints from this page: (1) Foam rubber over baby's mattress instead of plastic sheeting — M. Busby, Cairns. (2) Grilling thick fish: place lemon slices across fish under griller; lemon catches the flame, fish grills perfectly — Mrs K. Field, Bondi Junction. (3) Dessertspoon of marmalade in madeira cake mixture — Mrs Betty Ory, Bairnsdale. (4) Pinch of ground cloves with stewing/braising rabbit; chopped bacon adds tastiness — Mrs D. Jeffrey, Lang Lang, Vic. (5) Reheating meat balls: foil-lined baking dish, top layer of foil over balls — Mrs V.J. Campbell, Preston, Vic. (6) Strip of orange peel through mincer cleans it and flavours meat — Mrs K. Schultz, Toowoomba. (7) 1 egg goes as far as 2 if yolk beaten with ½ cup milk — Mrs Ruth Crowe, Lithgow. (8) Custard Hints (Bingo brand): enrich by beating with whisk for 5 mins when cold; stiffen for filling by adding ½ oz gelatine dissolved in hot milk to 1 pt hot custard; honey as sweetener; full-cream powdered milk works. (9) Boil sugar with water first when stewing fruit to prevent splitting — Mrs N.M. McGregor, Saratoga, NSW. (10) Fresh bread keeps over weekend in polythene in freezer; thaw overnight — Aquarius, Ballarat. (11) Cinnamon-buttered wholemeal bread baked till crisp, served with stewed fruit — Terry, Clifton Hill. (12) Salt on bottom of pan to prevent egg-frying spitting — Velvet Rose, Armidale. (13) Soak fruit in spirits before mixing fruit cake (better than adding to mix) — Mrs J. Lloyd, Mt Pleasant, WA.", "notes": "The £ s d currency dates this page firmly to before February 1966 (decimal currency introduction).", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": null, "tags": [ "advertorial", "decimal-era", "for-children", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Selection of cooking-relevant hints from this page: (1) Foam rubber over baby's mattress instead of plastic sheeting — M. Busby, Cairns. (2) Grilling thick fish: place lemon slices across fish under griller; lemon catches the flame, fish grills perfectly — Mrs K. Field, Bondi Junction. (3) Dessertspoon of marmalade in madeira cake mixture — Mrs Betty Ory, Bairnsdale. (4) Pinch of ground cloves with stewing/braising rabbit; chopped bacon adds tastiness — Mrs D. Jeffrey, Lang Lang, Vic. (5) Reheating meat balls: foil-lined baking dish, top layer of foil over balls — Mrs V.J. Campbell, Preston, Vic. (6) Strip of orange peel through mincer cleans it and flavours meat — Mrs K. Schultz, Toowoomba. (7) 1 egg goes as far as 2 if yolk beaten with ½ cup milk — Mrs Ruth Crowe, Lithgow. (8) Custard Hints (Bingo brand): enrich by beating with whisk for 5 mins when cold; stiffen for filling by adding ½ oz (15g) gelatine dissolved in hot milk to 1 pt (550ml) hot custard; honey as sweetener; full-cream powdered milk works. (9) Boil sugar with water first when stewing fruit to prevent splitting — Mrs N.M. McGregor, Saratoga, NSW. (10) Fresh bread keeps over weekend in polythene in freezer; thaw overnight — Aquarius, Ballarat. (11) Cinnamon-buttered wholemeal bread baked till crisp, served with stewed fruit — Terry, Clifton Hill. (12) Salt on bottom of pan to prevent egg-frying spitting — Velvet Rose, Armidale. (13) Soak fruit in spirits before mixing fruit cake (better than adding to mix) — Mrs J. Lloyd, Mt Pleasant, WA.", "notes_modern": "The £ s d currency dates this page firmly to before February 1966 (decimal currency introduction).", "modernisation_notes": [ "Rabbit is uncommon in modern Australian kitchens; chicken thigh fillets make a reasonable substitute, reducing cook time slightly." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0404", "slug": "foam-rubber-over-baby-s-mattress-instead-of-plastic-sheeting", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Foam rubber over baby's mattress instead of plastic sheeting", "yield": "", "ingredients": "", "method": "Foam rubber over baby's mattress instead of plastic sheeting", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "M. Busby", "contributor_location": "Cairns", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Foam rubber over baby's mattress instead of plastic sheeting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0405", "slug": "grilling-thick-fish", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Grilling thick fish", "yield": "", "ingredients": "", "method": "place lemon slices across fish under griller; lemon catches the flame, fish grills perfectly", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs K. Field", "contributor_location": "Bondi Junction", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "place lemon slices across fish under griller; lemon catches the flame, fish grills perfectly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0406", "slug": "dessertspoon-of-marmalade-in-madeira-cake-mixture", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dessertspoon of marmalade in madeira cake mixture", "yield": "", "ingredients": "", "method": "Dessertspoon of marmalade in madeira cake mixture", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs Betty Ory", "contributor_location": "Bairnsdale", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dessertspoon of marmalade in madeira cake mixture", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0407", "slug": "pinch-of-ground-cloves-with-stewing-braising-rabbit", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pinch of ground cloves with stewing/braising rabbit", "yield": "", "ingredients": "", "method": "Pinch of ground cloves with stewing/braising rabbit; chopped bacon adds tastiness — Mrs D. Jeffrey, Lang Lang, Vic", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pinch of ground cloves with stewing/braising rabbit; chopped bacon adds tastiness — Mrs D. Jeffrey, Lang Lang, Vic", "notes_modern": "", "modernisation_notes": [ "Rabbit is uncommon in modern Australian kitchens; chicken thigh fillets make a reasonable substitute, reducing cook time slightly." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0408", "slug": "reheating-meat-balls", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Reheating meat balls", "yield": "", "ingredients": "", "method": "foil-lined baking dish, top layer of foil over balls — Mrs V.J. Campbell, Preston, Vic", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "foil-lined baking dish, top layer of foil over balls — Mrs V.J. Campbell, Preston, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0409", "slug": "strip-of-orange-peel-through-mincer-cleans-it-and-flavours", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Strip of orange peel through mincer cleans it and flavours…", "yield": "", "ingredients": "", "method": "Strip of orange peel through mincer cleans it and flavours meat", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs K. Schultz", "contributor_location": "Toowoomba", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Strip of orange peel through mincer cleans it and flavours meat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0410", "slug": "1-egg-goes-as-far-as-2-if-yolk-beaten-with-cup-milk", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "1 Egg Goes As Far As 2 If Yolk Beaten With ½ Cup Milk", "yield": "", "ingredients": "", "method": "1 egg goes as far as 2 if yolk beaten with ½ cup milk", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs Ruth Crowe", "contributor_location": "Lithgow", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 egg goes as far as 2 if yolk beaten with ½ cup milk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0411", "slug": "custard-hints", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Custard Hints (Bingo brand)", "yield": "", "ingredients": "", "method": "Custard Hints (Bingo brand): enrich by beating with whisk for 5 mins when cold; stiffen for filling by adding ½ oz gelatine dissolved in hot milk to 1 pt hot custard; honey as sweetener; full-cream powdered milk works", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "advertorial", "decimal-era", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Custard Hints (Bingo brand): enrich by beating with whisk for 5 mins when cold; stiffen for filling by adding ½ oz (15g) gelatine dissolved in hot milk to 1 pt (550ml) hot custard; honey as sweetener; full-cream powdered milk works", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0412", "slug": "boil-sugar-with-water-first-when-stewing-fruit-to-prevent", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Boil sugar with water first when stewing fruit to prevent…", "yield": "", "ingredients": "", "method": "Boil sugar with water first when stewing fruit to prevent splitting", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs N.M. McGregor", "contributor_location": "Saratoga, NSW", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Boil sugar with water first when stewing fruit to prevent splitting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0413", "slug": "fresh-bread-keeps-over-weekend-in-polythene-in-freezer", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Fresh bread keeps over weekend in polythene in freezer", "yield": "", "ingredients": "", "method": "Fresh bread keeps over weekend in polythene in freezer; thaw overnight", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Aquarius", "contributor_location": "Ballarat", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fresh bread keeps over weekend in polythene in freezer; thaw overnight", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0414", "slug": "cinnamon-buttered-wholemeal-bread-baked-till-crisp-served", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cinnamon-buttered wholemeal bread baked till crisp, served…", "yield": "", "ingredients": "", "method": "Cinnamon-buttered wholemeal bread baked till crisp, served with stewed fruit", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Terry", "contributor_location": "Clifton Hill", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cinnamon-buttered wholemeal bread baked till crisp, served with stewed fruit", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0415", "slug": "salt-on-bottom-of-pan-to-prevent-egg-frying-spitting", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Salt on bottom of pan to prevent egg-frying spitting", "yield": "", "ingredients": "", "method": "Salt on bottom of pan to prevent egg-frying spitting", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Velvet Rose", "contributor_location": "Armidale", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Salt on bottom of pan to prevent egg-frying spitting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0416", "slug": "soak-fruit-in-spirits-before-mixing-fruit-cake-better-than", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Soak fruit in spirits before mixing fruit cake (better than…", "yield": "", "ingredients": "", "method": "Soak fruit in spirits before mixing fruit cake (better than adding to mix)", "notes": "", "source": "Newspaper Household Hints column. Prize is '£1/1/- each' (one guinea) — confirms pre-decimal era (before February 1966).", "contributor_name": "Mrs J. Lloyd", "contributor_location": "Mt Pleasant, WA", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170417.jpg" ], "parent_id": "E0403", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Soak fruit in spirits before mixing fruit cake (better than adding to mix)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0417", "slug": "household-hints-from-readers", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Household Hints from Readers (cookery + chores)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Homemade ice cream: whip a can of chilled evaporated milk until thick, add packet of instant pudding mix for flavour, freeze — Mrs J. Letchford, Mt Isa. (2) Bacon dip: egg + ½ tsp dry mustard + ¼ tsp cayenne + 1 tsp vinegar, then unsweetened biscuit crumbs, bake — Mrs J. Ford, Bowral, NSW. (3) Egg-carton cups as travelling tea-cups (disposable) — Mrs J. Sheldon, Cardiff, NSW. (4) Quick summer dessert: heat tin fruit-salad juice, dissolve half packet jelly crystals, add drained fruit salad, pour into pastry-case, coconut on top, chill, serve with cream — Mrs Margaret Murray, Dee Why. (5) Corned beef flavoured with beetroot juice, mixed herbs, golden syrup, cloves — Mrs I. Darvall, Toowong. (6) Plastic bag with corner cut off the end of a tap to feed water along curtains for re-stretching — Mrs K. Perry, Camperdown. (7) Pea pods cook with peas: pods burst and float, peas sink — easy to skim — J.E.S., Essendon. (8) Cherry in each ice cube for party drinks. (9) Sharpen potato peeler with emery paper. (10) Grate cheese downward only for even shreds. (11) Blackberry stains: rub with cut lemon before water/soap. (12) Small piece of butter in vegetable/pasta/rice water prevents boiling over. (13) Tablespoon lemon juice in ice-cream mixture while beating improves flavour and creaminess. (14) Vinegar-and-warm-water to clean stained brass. (15) Odd pieces of pastry: cover with savoury spread, roll, slice and bake for lunch-box snacks — Mrs June Hay, Innisfail. (16) Quick cleaning floors: ½ tablespoon floor wax dissolved in boiling water, add cold water + 1 tablespoon detergent, wash, rub dry — Mrs W. Flood, Liverpool. (17) Spring pegs broken on one side: pull out broken part, insert whole side from another broken peg.", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Homemade ice cream: whip a can of chilled evaporated milk until thick, add packet of instant pudding mix for flavour, freeze — Mrs J. Letchford, Mt Isa. (2) Bacon dip: egg + ½ tsp dry mustard + ¼ tsp cayenne + 1 tsp vinegar, then unsweetened biscuit crumbs, bake — Mrs J. Ford, Bowral, NSW. (3) Egg-carton cups as travelling tea-cups (disposable) — Mrs J. Sheldon, Cardiff, NSW. (4) Quick summer dessert: heat tin fruit-salad juice, dissolve half packet jelly crystals, add drained fruit salad, pour into pastry-case, coconut on top, chill, serve with cream — Mrs Margaret Murray, Dee Why. (5) Corned beef flavoured with beetroot juice, mixed herbs, golden syrup, cloves — Mrs I. Darvall, Toowong. (6) Plastic bag with corner cut off the end of a tap to feed water along curtains for re-stretching — Mrs K. Perry, Camperdown. (7) Pea pods cook with peas: pods burst and float, peas sink — easy to skim — J.E.S., Essendon. (8) Cherry in each ice cube for party drinks. (9) Sharpen potato peeler with emery paper. (10) Grate cheese downward only for even shreds. (11) Blackberry stains: rub with cut lemon before water/soap. (12) Small piece of butter in vegetable/pasta/rice water prevents boiling over. (13) Tablespoon lemon juice in ice-cream mixture while beating improves flavour and creaminess. (14) Vinegar-and-warm-water to clean stained brass. (15) Odd pieces of pastry: cover with savoury spread, roll, slice and bake for lunch-box snacks — Mrs June Hay, Innisfail. (16) Quick cleaning floors: ½ tablespoon floor wax dissolved in boiling water, add cold water + 1 tablespoon detergent, wash, rub dry — Mrs W. Flood, Liverpool. (17) Spring pegs broken on one side: pull out broken part, insert whole side from another broken peg.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0418", "slug": "homemade-ice-cream", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Homemade ice cream", "yield": "", "ingredients": "", "method": "whip a can of chilled evaporated milk until thick, add packet of instant pudding mix for flavour, freeze", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs J. Letchford", "contributor_location": "Mt Isa", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "whip a can of chilled evaporated milk until thick, add packet of instant pudding mix for flavour, freeze", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0419", "slug": "bacon-dip", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Bacon dip", "yield": "", "ingredients": "", "method": "egg + ½ tsp dry mustard + ¼ tsp cayenne + 1 tsp vinegar, then unsweetened biscuit crumbs, bake", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs J. Ford", "contributor_location": "Bowral, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "egg + ½ tsp dry mustard + ¼ tsp cayenne + 1 tsp vinegar, then unsweetened biscuit crumbs, bake", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0420", "slug": "egg-carton-cups-as-travelling-tea-cups", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Egg-carton cups as travelling tea-cups (disposable)", "yield": "", "ingredients": "", "method": "Egg-carton cups as travelling tea-cups (disposable)", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs J. Sheldon", "contributor_location": "Cardiff, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Egg-carton cups as travelling tea-cups (disposable)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0421", "slug": "quick-summer-dessert", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Quick summer dessert", "yield": "", "ingredients": "", "method": "heat tin fruit-salad juice, dissolve half packet jelly crystals, add drained fruit salad, pour into pastry-case, coconut on top, chill, serve with cream", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs Margaret Murray", "contributor_location": "Dee Why", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "heat tin fruit-salad juice, dissolve half packet jelly crystals, add drained fruit salad, pour into pastry-case, coconut on top, chill, serve with cream", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0422", "slug": "corned-beef-flavoured-with-beetroot-juice-mixed-herbs", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Corned beef flavoured with beetroot juice, mixed herbs,…", "yield": "", "ingredients": "", "method": "Corned beef flavoured with beetroot juice, mixed herbs, golden syrup, cloves", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs I. Darvall", "contributor_location": "Toowong", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Corned beef flavoured with beetroot juice, mixed herbs, golden syrup, cloves", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0423", "slug": "plastic-bag-with-corner-cut-off-the-end-of-a-tap-to-feed", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Plastic bag with corner cut off the end of a tap to feed…", "yield": "", "ingredients": "", "method": "Plastic bag with corner cut off the end of a tap to feed water along curtains for re-stretching", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs K. Perry", "contributor_location": "Camperdown", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic bag with corner cut off the end of a tap to feed water along curtains for re-stretching", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0424", "slug": "pea-pods-cook-with-peas", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Pea pods cook with peas", "yield": "", "ingredients": "", "method": "pods burst and float, peas sink — easy to skim", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "J.E.S", "contributor_location": "Essendon", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pods burst and float, peas sink — easy to skim", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0425", "slug": "cherry-in-each-ice-cube-for-party-drinks", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cherry in each ice cube for party drinks", "yield": "", "ingredients": "", "method": "Cherry in each ice cube for party drinks", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cherry in each ice cube for party drinks", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0426", "slug": "sharpen-potato-peeler-with-emery-paper", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Sharpen potato peeler with emery paper", "yield": "", "ingredients": "", "method": "Sharpen potato peeler with emery paper", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Sharpen potato peeler with emery paper", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0427", "slug": "grate-cheese-downward-only-for-even-shreds", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Grate cheese downward only for even shreds", "yield": "", "ingredients": "", "method": "Grate cheese downward only for even shreds", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Grate cheese downward only for even shreds", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0428", "slug": "blackberry-stains", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Blackberry stains", "yield": "", "ingredients": "", "method": "rub with cut lemon before water/soap", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "rub with cut lemon before water/soap", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0429", "slug": "small-piece-of-butter-in-vegetable-pasta-rice-water", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Small piece of butter in vegetable/pasta/rice water…", "yield": "", "ingredients": "", "method": "Small piece of butter in vegetable/pasta/rice water prevents boiling over", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Small piece of butter in vegetable/pasta/rice water prevents boiling over", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0430", "slug": "tablespoon-lemon-juice-in-ice-cream-mixture-while-beating", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Tablespoon lemon juice in ice-cream mixture while beating…", "yield": "", "ingredients": "", "method": "Tablespoon lemon juice in ice-cream mixture while beating improves flavour and creaminess", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tablespoon lemon juice in ice-cream mixture while beating improves flavour and creaminess", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0431", "slug": "vinegar-and-warm-water-to-clean-stained-brass", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Vinegar-and-warm-water to clean stained brass", "yield": "", "ingredients": "", "method": "Vinegar-and-warm-water to clean stained brass", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Vinegar-and-warm-water to clean stained brass", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0432", "slug": "odd-pieces-of-pastry", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Odd pieces of pastry", "yield": "", "ingredients": "", "method": "cover with savoury spread, roll, slice and bake for lunch-box snacks", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs June Hay", "contributor_location": "Innisfail", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cover with savoury spread, roll, slice and bake for lunch-box snacks", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0433", "slug": "quick-cleaning-floors", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Quick cleaning floors", "yield": "", "ingredients": "", "method": "½ tablespoon floor wax dissolved in boiling water, add cold water + 1 tablespoon detergent, wash, rub dry", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": "Mrs W. Flood", "contributor_location": "Liverpool", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ tablespoon floor wax dissolved in boiling water, add cold water + 1 tablespoon detergent, wash, rub dry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0434", "slug": "spring-pegs-broken-on-one-side", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Spring pegs broken on one side", "yield": "", "ingredients": "", "method": "pull out broken part, insert whole side from another broken peg", "notes": "", "source": "Newspaper readers' hints column. Prize £1/1/- (pre-decimal).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170440.jpg" ], "parent_id": "E0417", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pull out broken part, insert whole side from another broken peg", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0435", "slug": "new-idea-handy-hints-june-1963", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "New Idea Handy Hints — June 1963", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Pavlova on greaseproof dusted with cornflour stops meringue sticking — O.L., Launceston. (2) Tablespoon boiling milk and tablespoon flour with creaming butter+sugar halves creaming time — Robami, Youngtown. (3) Lemon juice mixed with castor sugar smoothed over hot cake from oven for tasty topping — Kay S., Toowoomba. (4) Cork too large: soak in boiling water to soften — Blue Gay, Broken Hill. (5) Decorate chocolate cake with crushed peppermint-flavoured toffee — Girra, Oakleigh. (6) Fresh flowers in cake icing: cut macaroni in short lengths, stand upright in icing, insert stems — Sept, Jimboomba. (7) Baking soda in warm water cleans brush and comb. (8) Plain flour on dry cloth polishes stainless steel sink. (9) Surplus cucumbers: cook like marrow, serve with parsley or onion sauce — Luck, Panania. (10) Bake fish fillets on quilted aluminium foil — reflects heat for crisper finish. (11) Baking experts now crumble yeast into dough, not dissolve. (12) Keep hot rice in colander over simmering water with cloth over top, ventilation holes made with wooden spoon handle. (13) Miniature watering cans from plastic squeeze detergent bottles — V.J., Armidale. (14) Lemon juice strained into castor sugar — Kay S., Toowoomba. (15) Velvet hats cleaned with chalk magnesia from chemist.", "notes": "Dates: '38 NEW IDEA 19/6/63' and '38 NEW IDEA 26/6/63'.", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": null, "tags": [ "pavlova", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Pavlova on greaseproof dusted with cornflour stops meringue sticking — O.L., Launceston. (2) Tablespoon boiling milk and tablespoon flour with creaming butter+sugar halves creaming time — Robami, Youngtown. (3) Lemon juice mixed with caster sugar smoothed over hot cake from oven for tasty topping — Kay S., Toowoomba. (4) Cork too large: soak in boiling water to soften — Blue Gay, Broken Hill. (5) Decorate chocolate cake with crushed peppermint-flavoured toffee — Girra, Oakleigh. (6) Fresh flowers in cake icing: cut macaroni in short lengths, stand upright in icing, insert stems — Sept, Jimboomba. (7) Baking soda in warm water cleans brush and comb. (8) Plain flour on dry cloth polishes stainless steel sink. (9) Surplus cucumbers: cook like marrow, serve with parsley or onion sauce — Luck, Panania. (10) Bake fish fillets on quilted aluminium foil — reflects heat for crisper finish. (11) Baking experts now crumble yeast into dough, not dissolve. (12) Keep hot rice in colander over simmering water with cloth over top, ventilation holes made with wooden spoon handle. (13) Miniature watering cans from plastic squeeze detergent bottles — V.J., Armidale. (14) Lemon juice strained into caster sugar — Kay S., Toowoomba. (15) Velvet hats cleaned with chalk magnesia from chemist.", "notes_modern": "Dates: '38 NEW IDEA 19/6/63' and '38 NEW IDEA 26/6/63'.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0436", "slug": "pavlova-on-greaseproof-dusted-with-cornflour-stops-meringue", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Pavlova on greaseproof dusted with cornflour stops meringue…", "yield": "", "ingredients": "", "method": "Pavlova on greaseproof dusted with cornflour stops meringue sticking", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "O.L", "contributor_location": "Launceston", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pavlova", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pavlova on greaseproof dusted with cornflour stops meringue sticking", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0437", "slug": "tablespoon-boiling-milk-and-tablespoon-flour-with-creaming", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Tablespoon boiling milk and tablespoon flour with creaming…", "yield": "", "ingredients": "", "method": "Tablespoon boiling milk and tablespoon flour with creaming butter+sugar halves creaming time", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Robami", "contributor_location": "Youngtown", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tablespoon boiling milk and tablespoon flour with creaming butter+sugar halves creaming time", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0438", "slug": "lemon-juice-mixed-with-castor-sugar-smoothed-over-hot-cake", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Lemon juice mixed with castor sugar smoothed over hot cake…", "yield": "", "ingredients": "", "method": "Lemon juice mixed with castor sugar smoothed over hot cake from oven for tasty topping", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Kay S", "contributor_location": "Toowoomba", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lemon juice mixed with caster sugar smoothed over hot cake from oven for tasty topping", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0439", "slug": "cork-too-large", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cork too large", "yield": "", "ingredients": "", "method": "soak in boiling water to soften", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Blue Gay", "contributor_location": "Broken Hill", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "soak in boiling water to soften", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0440", "slug": "decorate-chocolate-cake-with-crushed-peppermint-flavoured", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Decorate chocolate cake with crushed peppermint-flavoured…", "yield": "", "ingredients": "", "method": "Decorate chocolate cake with crushed peppermint-flavoured toffee", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Girra", "contributor_location": "Oakleigh", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Decorate chocolate cake with crushed peppermint-flavoured toffee", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0441", "slug": "fresh-flowers-in-cake-icing", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fresh flowers in cake icing", "yield": "", "ingredients": "", "method": "cut macaroni in short lengths, stand upright in icing, insert stems", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Sept", "contributor_location": "Jimboomba", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut macaroni in short lengths, stand upright in icing, insert stems", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0442", "slug": "baking-soda-in-warm-water-cleans-brush-and-comb", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Baking soda in warm water cleans brush and comb", "yield": "", "ingredients": "", "method": "Baking soda in warm water cleans brush and comb", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Baking soda in warm water cleans brush and comb", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0443", "slug": "plain-flour-on-dry-cloth-polishes-stainless-steel-sink", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Plain flour on dry cloth polishes stainless steel sink", "yield": "", "ingredients": "", "method": "Plain flour on dry cloth polishes stainless steel sink", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plain flour on dry cloth polishes stainless steel sink", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0444", "slug": "surplus-cucumbers", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Surplus cucumbers", "yield": "", "ingredients": "", "method": "cook like marrow, serve with parsley or onion sauce", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Luck", "contributor_location": "Panania", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cook like marrow, serve with parsley or onion sauce", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0445", "slug": "bake-fish-fillets-on-quilted-aluminium-foil-reflects-heat", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Bake fish fillets on quilted aluminium foil — reflects heat…", "yield": "", "ingredients": "", "method": "Bake fish fillets on quilted aluminium foil — reflects heat for crisper finish", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Bake fish fillets on quilted aluminium foil — reflects heat for crisper finish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0446", "slug": "baking-experts-now-crumble-yeast-into-dough-not-dissolve", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Baking experts now crumble yeast into dough, not dissolve", "yield": "", "ingredients": "", "method": "Baking experts now crumble yeast into dough, not dissolve", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Baking experts now crumble yeast into dough, not dissolve", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0447", "slug": "keep-hot-rice-in-colander-over-simmering-water-with-cloth", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Keep hot rice in colander over simmering water with cloth…", "yield": "", "ingredients": "", "method": "Keep hot rice in colander over simmering water with cloth over top, ventilation holes made with wooden spoon handle", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Keep hot rice in colander over simmering water with cloth over top, ventilation holes made with wooden spoon handle", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0448", "slug": "miniature-watering-cans-from-plastic-squeeze-detergent", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Miniature watering cans from plastic squeeze detergent…", "yield": "", "ingredients": "", "method": "Miniature watering cans from plastic squeeze detergent bottles", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "V.J", "contributor_location": "Armidale", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Miniature watering cans from plastic squeeze detergent bottles", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0449", "slug": "lemon-juice-strained-into-castor-sugar", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Lemon juice strained into castor sugar", "yield": "", "ingredients": "", "method": "Lemon juice strained into castor sugar", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": "Kay S", "contributor_location": "Toowoomba", "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lemon juice strained into caster sugar", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0450", "slug": "velvet-hats-cleaned-with-chalk-magnesia-from-chemist", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Velvet hats cleaned with chalk magnesia from chemist", "yield": "", "ingredients": "", "method": "Velvet hats cleaned with chalk magnesia from chemist", "notes": "", "source": "New Idea magazine — dated clippings 19/6/63 and 26/6/63. Prize £1/1/- each.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1963-06-19", "source_year": 1963, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170454.jpg" ], "parent_id": "E0435", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Velvet hats cleaned with chalk magnesia from chemist", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0451", "slug": "money-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Money Cake (R.M., Broadway Valley)", "yield": "1 birthday cake (with surprises inside)", "ingredients": "Cake batter (any kind); silver coins (any denomination); foil (for wrapping coins).", "method": "Cover silver coins with foil and pop them into the cake batter before baking. The guests will be thrilled with their treasures.", "notes": "Quote: 'For my son's birthday party I baked a money cake... now the whole neighborhood has heard about the money cake.'", "source": "Newspaper Handy Woman column. Contributor: R.M., Broadway Valley, Qld.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake batter (any kind); silver coins (any denomination); foil (for wrapping coins).", "method_modern": "Cover silver coins with foil and pop them into the cake batter before baking. The guests will be thrilled with their treasures.", "notes_modern": "Quote: 'For my son's birthday party I baked a money cake... now the whole neighborhood has heard about the money cake.'", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cake batter (any kind)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cake batter", "ingredient": "cake batter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any kind" }, { "raw": "silver coins (any denomination)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "silver coins", "ingredient": "silver coins", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any denomination" }, { "raw": "foil (for wrapping coins)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "foil", "ingredient": "foil", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for wrapping coins" } ] }, { "id": "E0452", "slug": "handy-woman-cooking-and-household", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Handy Woman — cooking and household (1965)", "yield": "", "ingredients": "", "method": "Cooking hints: (1) Fig jam: few drops essence of lemon before removing from heat — Alagnoy, Mt Gambier. (2) Sponge base: coat inside of cooked sponge with beaten egg white and dry before adding fruit, prevents soggy bottom — G.M., Dalby. (3) Watery mashed potatoes fixed with sprinkled powdered milk — Evag, Imbil. (4) Vary toffee apples: fill cored apple cavity with dates and raisins, peanuts, cherries or preserved ginger — Clare, Pt Clare, NSW. (5) Heat electric mixer beaters in hot water before creaming butter+sugar — M.E.B., Rendelsham. (6) Tablespoon cold water in rock cakes helps make the rock peak — Shipley, Ulverstone. (7) Corned beef with bacon bones for flavour — Bell, Belmont, WA. (8) Fry pumpkin or marrow in egg + breadcrumbs until golden — Gaybee, Surrey Hills, Vic. (9) Remove rust from wrought iron with steelwool dipped in paraffin — L.W., Lakemba. (10) Methylated spirit in warm water for quick ironing — Poppy, Kings Meadows.", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking hints: (1) Fig jam: few drops essence of lemon before removing from heat — Alagnoy, Mt Gambier. (2) Sponge base: coat inside of cooked sponge with beaten egg white and dry before adding fruit, prevents soggy bottom — G.M., Dalby. (3) Watery mashed potatoes fixed with sprinkled powdered milk — Evag, Imbil. (4) Vary toffee apples: fill cored apple cavity with dates and raisins, peanuts, cherries or preserved ginger — Clare, Pt Clare, NSW. (5) Heat electric mixer beaters in hot water before creaming butter+sugar — M.E.B., Rendelsham. (6) Tablespoon cold water in rock cakes helps make the rock peak — Shipley, Ulverstone. (7) Corned beef with bacon bones for flavour — Bell, Belmont, WA. (8) Fry pumpkin or marrow in egg + breadcrumbs until golden — Gaybee, Surrey Hills, Vic. (9) Remove rust from wrought iron with steelwool dipped in paraffin — L.W., Lakemba. (10) Methylated spirit in warm water for quick ironing — Poppy, Kings Meadows.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0453", "slug": "fig-jam", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fig jam", "yield": "", "ingredients": "", "method": "few drops essence of lemon before removing from heat", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Alagnoy", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "few drops essence of lemon before removing from heat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0454", "slug": "sponge-base", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Sponge base", "yield": "", "ingredients": "", "method": "coat inside of cooked sponge with beaten egg white and dry before adding fruit, prevents soggy bottom", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "G.M", "contributor_location": "Dalby", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "coat inside of cooked sponge with beaten egg white and dry before adding fruit, prevents soggy bottom", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0455", "slug": "watery-mashed-potatoes-fixed-with-sprinkled-powdered-milk", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Watery mashed potatoes fixed with sprinkled powdered milk", "yield": "", "ingredients": "", "method": "Watery mashed potatoes fixed with sprinkled powdered milk", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Evag", "contributor_location": "Imbil", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Watery mashed potatoes fixed with sprinkled powdered milk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0456", "slug": "vary-toffee-apples", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Vary toffee apples", "yield": "", "ingredients": "", "method": "fill cored apple cavity with dates and raisins, peanuts, cherries or preserved ginger", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Clare", "contributor_location": "Pt Clare, NSW", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "fill cored apple cavity with dates and raisins, peanuts, cherries or preserved ginger", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0457", "slug": "heat-electric-mixer-beaters-in-hot-water-before-creaming", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Heat electric mixer beaters in hot water before creaming…", "yield": "", "ingredients": "", "method": "Heat electric mixer beaters in hot water before creaming butter+sugar", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "M.E.B", "contributor_location": "Rendelsham", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Heat electric mixer beaters in hot water before creaming butter+sugar", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0458", "slug": "tablespoon-cold-water-in-rock-cakes-helps-make-the-rock-peak", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Tablespoon cold water in rock cakes helps make the rock peak", "yield": "", "ingredients": "", "method": "Tablespoon cold water in rock cakes helps make the rock peak", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Shipley", "contributor_location": "Ulverstone", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tablespoon cold water in rock cakes helps make the rock peak", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0459", "slug": "corned-beef-with-bacon-bones-for-flavour", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Corned beef with bacon bones for flavour", "yield": "", "ingredients": "", "method": "Corned beef with bacon bones for flavour", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Bell", "contributor_location": "Belmont, WA", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Corned beef with bacon bones for flavour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0460", "slug": "fry-pumpkin-or-marrow-in-egg-breadcrumbs-until-golden", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fry pumpkin or marrow in egg + breadcrumbs until golden —…", "yield": "", "ingredients": "", "method": "Fry pumpkin or marrow in egg + breadcrumbs until golden — Gaybee, Surrey Hills, Vic", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fry pumpkin or marrow in egg + breadcrumbs until golden — Gaybee, Surrey Hills, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0461", "slug": "remove-rust-from-wrought-iron-with-steelwool-dipped-in", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Remove rust from wrought iron with steelwool dipped in…", "yield": "", "ingredients": "", "method": "Remove rust from wrought iron with steelwool dipped in paraffin", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "L.W", "contributor_location": "Lakemba", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Remove rust from wrought iron with steelwool dipped in paraffin", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0462", "slug": "methylated-spirit-in-warm-water-for-quick-ironing", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual-from-column", "title": "Methylated spirit in warm water for quick ironing", "yield": "", "ingredients": "", "method": "Methylated spirit in warm water for quick ironing", "notes": "", "source": "Newspaper Handy Woman columns. Dates: 'NEW IDEA 17/3/65' and 'NEW IDEA 4/8/65' and 'NEW IDEA 8/5/63'.", "contributor_name": "Poppy", "contributor_location": "Kings Meadows", "source_publication": null, "source_date": "1965-03-17", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": "E0452", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Methylated spirit in warm water for quick ironing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0463", "slug": "wedding-anniversaries", "kind": "reference", "source_format": "clipping", "category": "reference", "subcategory": "clipping", "title": "Wedding Anniversaries (traditional names)", "yield": "", "ingredients": "", "method": "Wedding anniversary traditional gift names: 1st paper; 2nd cotton; 3rd leather; 4th flowers or fruit; 5th wooden; 6th sugar or candy; 7th wool or copper; 8th bronze; 9th pottery; 10th tin; 11th steel; 12th silk or linen; 13th lace; 14th ivory; 15th crystal; 20th china; 25th silver; 30th pearl; 35th coral; 40th ruby; 45th sapphire; 50th gold; 55th emerald; 60th diamond.", "notes": "Saved family reference of traditional wedding anniversary gifts.", "source": "Newspaper hint reply for Mrs A.L., Beenleigh, Qld.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170546.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wedding anniversary traditional gift names: 1st paper; 2nd cotton; 3rd leather; 4th flowers or fruit; 5th wooden; 6th sugar or candy; 7th wool or copper; 8th bronze; 9th pottery; 10th tin; 11th steel; 12th silk or linen; 13th lace; 14th ivory; 15th crystal; 20th china; 25th silver; 30th pearl; 35th coral; 40th ruby; 45th sapphire; 50th gold; 55th emerald; 60th diamond.", "modernisation_summary": "No modernisation applied — this is a reference document or note.", "modernisation_notes": [], "parsed_ingredients": [] }, { "id": "E0464", "slug": "cooking-hints-readers-tips", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Cooking Hints — readers' tips (£1/1/-)", "yield": "", "ingredients": "", "method": "Cooking hints: (1) Rolled oats on top of fruit cake instead of nuts — Miss M. Lacey, East Bentleigh. (2) Mushrooms: don't add onion; use finely chopped chives for piquancy — Mrs J.L. Wilkinson, Burwood. (3) Walnut-sized lump of butter in jam when adding sugar — no skimming — H. Lawton, Deepdene. (4) Unexpected visitors: icing sugar with boiling water and a few drops flavouring, spread on plain biscuits/cream crackers, sprinkle coconut — Mrs C.W. Castle. (5) Unpopular marrow: mash, beat in 1-2 eggs, breadcrumbs, salt, pepper, bake — Patsy, Wangaratta. (6) Baked apples without heating whole oven: prepare normally, pan with 2 tablespoons water, cover, cook slowly 30 min — Ky-ite, Kyabram. (7) Wipe over tinned-food tops before opening. (8) Coarse grater for sandwich eggs is quicker — Easy, Healesville. (9) Disguise spinach taste with sprig of mint — Tee El, Birdwood. (10) Tough-skinned onions: cut across the middle, not the end, to peel — Cry-baby, E. Malvern. (11) Simple nibbler: dip seeded raisins in beaten egg-white, dry briefly, roll in sugar, leave warm to dry — Miss L. Pryslipsk, Benalla. (12) Baked apples with preserved ginger and brown sugar, custard with lemon essence on top; or baked apples with minced steak and onion — Mrs M. O'Malley, Albert Park.", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking hints: (1) Rolled oats on top of fruit cake instead of nuts — Miss M. Lacey, East Bentleigh. (2) Mushrooms: don't add onion; use finely chopped chives for piquancy — Mrs J.L. Wilkinson, Burwood. (3) Walnut-sized lump of butter in jam when adding sugar — no skimming — H. Lawton, Deepdene. (4) Unexpected visitors: icing sugar with boiling water and a few drops flavouring, spread on plain biscuits/cream crackers, sprinkle coconut — Mrs C.W. Castle. (5) Unpopular marrow: mash, beat in 1-2 eggs, breadcrumbs, salt, pepper, bake — Patsy, Wangaratta. (6) Baked apples without heating whole oven: prepare normally, pan with 2 tablespoons water, cover, cook slowly 30 min — Ky-ite, Kyabram. (7) Wipe over tinned-food tops before opening. (8) Coarse grater for sandwich eggs is quicker — Easy, Healesville. (9) Disguise spinach taste with sprig of mint — Tee El, Birdwood. (10) Tough-skinned onions: cut across the middle, not the end, to peel — Cry-baby, E. Malvern. (11) Simple nibbler: dip seeded raisins in beaten egg-white, dry briefly, roll in sugar, leave warm to dry — Miss L. Pryslipsk, Benalla. (12) Baked apples with preserved ginger and brown sugar, custard with lemon essence on top; or baked apples with minced steak and onion — Mrs M. O'Malley, Albert Park.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0465", "slug": "rolled-oats-on-top-of-fruit-cake-instead-of-nuts", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Rolled oats on top of fruit cake instead of nuts", "yield": "", "ingredients": "", "method": "Rolled oats on top of fruit cake instead of nuts", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Miss M. Lacey", "contributor_location": "East Bentleigh", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Rolled oats on top of fruit cake instead of nuts", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0466", "slug": "mushrooms", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Mushrooms", "yield": "", "ingredients": "", "method": "don't add onion; use finely chopped chives for piquancy", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Mrs J.L. Wilkinson", "contributor_location": "Burwood", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "don't add onion; use finely chopped chives for piquancy", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0467", "slug": "walnut-sized-lump-of-butter-in-jam-when-adding-sugar-no", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Walnut-sized lump of butter in jam when adding sugar — no…", "yield": "", "ingredients": "", "method": "Walnut-sized lump of butter in jam when adding sugar — no skimming", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "H. Lawton", "contributor_location": "Deepdene", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Walnut-sized lump of butter in jam when adding sugar — no skimming", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0468", "slug": "unexpected-visitors", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Unexpected visitors", "yield": "", "ingredients": "", "method": "icing sugar with boiling water and a few drops flavouring, spread on plain biscuits/cream crackers, sprinkle coconut", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Mrs C.W. Castle", "contributor_location": "", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "icing sugar with boiling water and a few drops flavouring, spread on plain biscuits/cream crackers, sprinkle coconut", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0469", "slug": "unpopular-marrow", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Unpopular marrow", "yield": "", "ingredients": "", "method": "mash, beat in 1-2 eggs, breadcrumbs, salt, pepper, bake", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Patsy", "contributor_location": "Wangaratta", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "mash, beat in 1-2 eggs, breadcrumbs, salt, pepper, bake", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0470", "slug": "baked-apples-without-heating-whole-oven", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Baked apples without heating whole oven", "yield": "", "ingredients": "", "method": "prepare normally, pan with 2 tablespoons water, cover, cook slowly 30 min — Ky-ite, Kyabram", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "prepare normally, pan with 2 tablespoons water, cover, cook slowly 30 min — Ky-ite, Kyabram", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0471", "slug": "wipe-over-tinned-food-tops-before-opening", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Wipe over tinned-food tops before opening", "yield": "", "ingredients": "", "method": "Wipe over tinned-food tops before opening", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wipe over tinned-food tops before opening", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0472", "slug": "coarse-grater-for-sandwich-eggs-is-quicker", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Coarse grater for sandwich eggs is quicker", "yield": "", "ingredients": "", "method": "Coarse grater for sandwich eggs is quicker", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Easy", "contributor_location": "Healesville", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Coarse grater for sandwich eggs is quicker", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0473", "slug": "disguise-spinach-taste-with-sprig-of-mint", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Disguise spinach taste with sprig of mint", "yield": "", "ingredients": "", "method": "Disguise spinach taste with sprig of mint", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Tee El", "contributor_location": "Birdwood", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Disguise spinach taste with sprig of mint", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0474", "slug": "tough-skinned-onions", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Tough-skinned onions", "yield": "", "ingredients": "", "method": "cut across the middle, not the end, to peel — Cry-baby, E. Malvern", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut across the middle, not the end, to peel — Cry-baby, E. Malvern", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0475", "slug": "simple-nibbler", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Simple nibbler", "yield": "", "ingredients": "", "method": "dip seeded raisins in beaten egg-white, dry briefly, roll in sugar, leave warm to dry", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Miss L. Pryslipsk", "contributor_location": "Benalla", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "dip seeded raisins in beaten egg-white, dry briefly, roll in sugar, leave warm to dry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0476", "slug": "baked-apples-with-preserved-ginger-and-brown-sugar-custard", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Baked apples with preserved ginger and brown sugar, custard…", "yield": "", "ingredients": "", "method": "Baked apples with preserved ginger and brown sugar, custard with lemon essence on top; or baked apples with minced steak and onion", "notes": "", "source": "Newspaper Cooking Hints column. Pre-decimal £1/1/- prizes.", "contributor_name": "Mrs M. O'Malley", "contributor_location": "Albert Park", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170606.jpg" ], "parent_id": "E0464", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Baked apples with preserved ginger and brown sugar, custard with lemon essence on top; or baked apples with minced steak and onion", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0477", "slug": "mixed-hints-incl-cookery-chocolate-pavlova", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Mixed hints incl. cookery + chocolate pavlova ($2 era and pre-decimal mix)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Fresh pumpkin keeps after cutting by rubbing baking soda on exposed parts — Rars, Gladstone. (2) Clean badly stained saucepans by cooking rhubarb in them — S. O'C, Fivedock. (3) Lime-mint jelly with cold lamb and salad: 1 pkt lime jelly crystals, 1 cup boiling water, 1 cup vinegar, ¾ cup chopped mint, chill — West Wind, Hermit Park. (4) Wood-cockroach trap: jam jar, fat on rim, biscuit in bottom; pour boiling water to kill — K.B., Tighes Hill. (5) Half teaspoon melted butter in each ice-cream tray for smoothness — P. Irving, Korumburra. (6) Richer chocolate cake: add cocoa to creamed butter+sugar before eggs — Mrs M. Graham, Strathfield. (7) Left-over boiled rice as dessert: bowls, coconut + nutmeg, ⅓ cup milk or cream — Mrs M. Lyons, Manly Qld. (8) Pikelets from packet cake-mix, same consistency as usual pikelet mix; decorate easily for children's parties — Mrs P. Harvie, Noble Park. (9) Spread foil-wrapped processed cheese with butter to prevent drying — Mrs Rosemary Maher, South Perth. (10) Hot fat from roast mutton/lamb + lemon juice: cools into excellent pastry fat — Mrs A.S. Roberts, Forbes. (11) Chocolate-coffee topping for pavlova (4-egg, whipped cream filling): 1 dsp cocoa + 1 tsp instant coffee sprinkled over — Mrs J. McConaghy, Beaumaris. (12) Powdered borax + boiling water for fruit stains — Mrs E.B. Clisby.", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children", "frugal", "pavlova", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Fresh pumpkin keeps after cutting by rubbing baking soda on exposed parts — Rars, Gladstone. (2) Clean badly stained saucepans by cooking rhubarb in them — S. O'C, Fivedock. (3) Lime-mint jelly with cold lamb and salad: 1 pkt lime jelly crystals, 1 cup boiling water, 1 cup vinegar, ¾ cup chopped mint, chill — West Wind, Hermit Park. (4) Wood-cockroach trap: jam jar, fat on rim, biscuit in bottom; pour boiling water to kill — K.B., Tighes Hill. (5) Half teaspoon melted butter in each ice-cream tray for smoothness — P. Irving, Korumburra. (6) Richer chocolate cake: add cocoa to creamed butter+sugar before eggs — Mrs M. Graham, Strathfield. (7) Left-over boiled rice as dessert: bowls, coconut + nutmeg, ⅓ cup milk or cream — Mrs M. Lyons, Manly Qld. (8) Pikelets from packet cake-mix, same consistency as usual pikelet mix; decorate easily for children's parties — Mrs P. Harvie, Noble Park. (9) Spread foil-wrapped processed cheese with butter to prevent drying — Mrs Rosemary Maher, South Perth. (10) Hot fat from roast mutton/lamb + lemon juice: cools into excellent pastry fat — Mrs A.S. Roberts, Forbes. (11) Chocolate-coffee topping for pavlova (4-egg, whipped cream filling): 1 dsp cocoa + 1 tsp instant coffee sprinkled over — Mrs J. McConaghy, Beaumaris. (12) Powdered borax + boiling water for fruit stains — Mrs E.B. Clisby.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0478", "slug": "fresh-pumpkin-keeps-after-cutting-by-rubbing-baking-soda-on", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Fresh pumpkin keeps after cutting by rubbing baking soda on…", "yield": "", "ingredients": "", "method": "Fresh pumpkin keeps after cutting by rubbing baking soda on exposed parts", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Rars", "contributor_location": "Gladstone", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fresh pumpkin keeps after cutting by rubbing baking soda on exposed parts", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0479", "slug": "clean-badly-stained-saucepans-by-cooking-rhubarb-in-them", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Clean badly stained saucepans by cooking rhubarb in them", "yield": "", "ingredients": "", "method": "Clean badly stained saucepans by cooking rhubarb in them", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "S. O'C", "contributor_location": "Fivedock", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Clean badly stained saucepans by cooking rhubarb in them", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0480", "slug": "lime-mint-jelly-with-cold-lamb-and-salad", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Lime-mint jelly with cold lamb and salad", "yield": "", "ingredients": "", "method": "1 pkt lime jelly crystals, 1 cup boiling water, 1 cup vinegar, ¾ cup chopped mint, chill", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "West Wind", "contributor_location": "Hermit Park", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 pkt lime jelly crystals, 1 cup boiling water, 1 cup vinegar, ¾ cup chopped mint, chill", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0481", "slug": "wood-cockroach-trap", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Wood-cockroach trap", "yield": "", "ingredients": "", "method": "jam jar, fat on rim, biscuit in bottom; pour boiling water to kill", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "K.B", "contributor_location": "Tighes Hill", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "jam jar, fat on rim, biscuit in bottom; pour boiling water to kill", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0482", "slug": "half-teaspoon-melted-butter-in-each-ice-cream-tray-for", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Half teaspoon melted butter in each ice-cream tray for…", "yield": "", "ingredients": "", "method": "Half teaspoon melted butter in each ice-cream tray for smoothness", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "P. Irving", "contributor_location": "Korumburra", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Half teaspoon melted butter in each ice-cream tray for smoothness", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0483", "slug": "richer-chocolate-cake", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Richer chocolate cake", "yield": "", "ingredients": "", "method": "add cocoa to creamed butter+sugar before eggs", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs M. Graham", "contributor_location": "Strathfield", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "add cocoa to creamed butter+sugar before eggs", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0484", "slug": "left-over-boiled-rice-as-dessert", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Left-over boiled rice as dessert", "yield": "", "ingredients": "", "method": "bowls, coconut + nutmeg, ⅓ cup milk or cream", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs M. Lyons", "contributor_location": "Manly Qld", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "bowls, coconut + nutmeg, ⅓ cup milk or cream", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0485", "slug": "pikelets-from-packet-cake-mix-same-consistency-as-usual", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pikelets from packet cake-mix, same consistency as usual…", "yield": "", "ingredients": "", "method": "Pikelets from packet cake-mix, same consistency as usual pikelet mix; decorate easily for children's parties", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs P. Harvie", "contributor_location": "Noble Park", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pikelets from packet cake-mix, same consistency as usual pikelet mix; decorate easily for children's parties", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0486", "slug": "spread-foil-wrapped-processed-cheese-with-butter-to-prevent", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Spread foil-wrapped processed cheese with butter to prevent…", "yield": "", "ingredients": "", "method": "Spread foil-wrapped processed cheese with butter to prevent drying", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs Rosemary Maher", "contributor_location": "South Perth", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Spread foil-wrapped processed cheese with butter to prevent drying", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0487", "slug": "hot-fat-from-roast-mutton-lamb-lemon-juice", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Hot fat from roast mutton/lamb + lemon juice", "yield": "", "ingredients": "", "method": "Hot fat from roast mutton/lamb + lemon juice: cools into excellent pastry fat", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs A.S. Roberts", "contributor_location": "Forbes", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Hot fat from roast mutton/lamb + lemon juice: cools into excellent pastry fat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0488", "slug": "chocolate-coffee-topping-for-pavlova-4-egg-whipped-cream", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Chocolate-coffee topping for pavlova (4-egg, whipped cream…", "yield": "", "ingredients": "", "method": "Chocolate-coffee topping for pavlova (4-egg, whipped cream filling): 1 dsp cocoa + 1 tsp instant coffee sprinkled over", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs J. McConaghy", "contributor_location": "Beaumaris", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pavlova", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Chocolate-coffee topping for pavlova (4-egg, whipped cream filling): 1 dsp cocoa + 1 tsp instant coffee sprinkled over", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0489", "slug": "powdered-borax-boiling-water-for-fruit-stains", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Powdered borax + boiling water for fruit stains", "yield": "", "ingredients": "", "method": "Powdered borax + boiling water for fruit stains", "notes": "", "source": "Newspaper readers' hints column. Date visible: 'NEW IDEA 7/4/65'.", "contributor_name": "Mrs E.B. Clisby", "contributor_location": "", "source_publication": null, "source_date": "1965-04-07", "source_year": 1965, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170621.jpg" ], "parent_id": "E0477", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Powdered borax + boiling water for fruit stains", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0490", "slug": "handy-home-hints-cookery-and-household", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Handy Home Hints — cookery and household ($2 prize, post-1966)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Stains in glass jars: raw potato pieces + salt + water, shake. (2) Fresh orange juice keeps days in fridge with pinch of epsom salts. (3) Bread freshness: chill in fridge over weekend, warm at 300°F 5 min Monday. (4) Potato-topped pie: sprinkle grated cheese + celery salt for golden crust. (5) Carrots cooked with onions, water + milk for white sauce, top with cheese or parsley. (6) Mustard mixed with warm water and pinch of salt keeps good colour. (7) Pinch of salt on egg whites speeds frothing. (8) Soak boiled-egg teaspoons in cold water — no stain. (9) Lamingtons with lemon cheese (curd) instead of chocolate icing, then coconut. (10) ½ tsp red food colouring in chocolate cake mix for rich dark look. (11) Leg of lamb/mutton: sprinkle sugar + flour before roasting + 1 tsp sugar in baking dish for delicious flavour and browned gravy. (12) Decorate cakes/desserts with chopped jelly: put jelly on wet greaseproof, chop with wet knife — clear and brilliant. Also non-cooking: Slices: dessertspoon of gelatine in vanilla-slice custard prevents soggy pastry — Eve, Gladesville. Tomato plants: don't throw away laterals you pinch out; replant for further supply — Green Thumb, Camp Hill.", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": null, "tags": [ "decimal-era", "lamington" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Stains in glass jars: raw potato pieces + salt + water, shake. (2) Fresh orange juice keeps days in fridge with pinch of epsom salts. (3) Bread freshness: chill in fridge over weekend, warm at 300°F (150°C / Gas 2) 5 min Monday. (4) Potato-topped pie: sprinkle grated cheese + celery salt for golden crust. (5) Carrots cooked with onions, water + milk for white sauce, top with cheese or parsley. (6) Mustard mixed with warm water and pinch of salt keeps good colour. (7) Pinch of salt on egg whites speeds frothing. (8) Soak boiled-egg teaspoons in cold water — no stain. (9) Lamingtons with lemon cheese (curd) instead of chocolate icing, then coconut. (10) ½ tsp red food colouring in chocolate cake mix for rich dark look. (11) Leg of lamb/mutton: sprinkle sugar + flour before roasting + 1 tsp sugar in baking dish for delicious flavour and browned gravy. (12) Decorate cakes/desserts with chopped jelly: put jelly on wet greaseproof, chop with wet knife — clear and brilliant. Also non-cooking: Slices: dessertspoon of gelatine in vanilla-slice custard prevents soggy pastry — Eve, Gladesville. Tomato plants: don't throw away laterals you pinch out; replant for further supply — Green Thumb, Camp Hill.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [] }, { "id": "E0491", "slug": "stains-in-glass-jars", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Stains in glass jars", "yield": "", "ingredients": "", "method": "raw potato pieces + salt + water, shake", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "raw potato pieces + salt + water, shake", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0492", "slug": "fresh-orange-juice-keeps-days-in-fridge-with-pinch-of-epsom", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Fresh orange juice keeps days in fridge with pinch of epsom…", "yield": "", "ingredients": "", "method": "Fresh orange juice keeps days in fridge with pinch of epsom salts", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fresh orange juice keeps days in fridge with pinch of epsom salts", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0493", "slug": "bread-freshness", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Bread freshness", "yield": "", "ingredients": "", "method": "chill in fridge over weekend, warm at 300°F 5 min Monday", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chill in fridge over weekend, warm at 300°F (150°C / Gas 2) 5 min Monday", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [] }, { "id": "E0494", "slug": "potato-topped-pie", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Potato-topped pie", "yield": "", "ingredients": "", "method": "sprinkle grated cheese + celery salt for golden crust", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle grated cheese + celery salt for golden crust", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0495", "slug": "carrots-cooked-with-onions-water-milk-for-white-sauce", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Carrots cooked with onions, water + milk for white sauce,…", "yield": "", "ingredients": "", "method": "Carrots cooked with onions, water + milk for white sauce, top with cheese or parsley", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Carrots cooked with onions, water + milk for white sauce, top with cheese or parsley", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0496", "slug": "mustard-mixed-with-warm-water-and-pinch-of-salt-keeps-good", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Mustard mixed with warm water and pinch of salt keeps good…", "yield": "", "ingredients": "", "method": "Mustard mixed with warm water and pinch of salt keeps good colour", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mustard mixed with warm water and pinch of salt keeps good colour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0497", "slug": "pinch-of-salt-on-egg-whites-speeds-frothing", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pinch of salt on egg whites speeds frothing", "yield": "", "ingredients": "", "method": "Pinch of salt on egg whites speeds frothing", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pinch of salt on egg whites speeds frothing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0498", "slug": "soak-boiled-egg-teaspoons-in-cold-water-no-stain", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Soak boiled-egg teaspoons in cold water — no stain", "yield": "", "ingredients": "", "method": "Soak boiled-egg teaspoons in cold water — no stain", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Soak boiled-egg teaspoons in cold water — no stain", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0499", "slug": "lamingtons-with-lemon-cheese-instead-of-chocolate", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Lamingtons with lemon cheese (curd) instead of chocolate…", "yield": "", "ingredients": "", "method": "Lamingtons with lemon cheese (curd) instead of chocolate icing, then coconut", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era", "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lamingtons with lemon cheese (curd) instead of chocolate icing, then coconut", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0500", "slug": "tsp-red-food-colouring-in-chocolate-cake-mix-for-rich", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "½ Tsp Red Food Colouring In Chocolate Cake Mix For Rich…", "yield": "", "ingredients": "", "method": "½ tsp red food colouring in chocolate cake mix for rich dark look", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ tsp red food colouring in chocolate cake mix for rich dark look", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0501", "slug": "leg-of-lamb-mutton", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Leg of lamb/mutton", "yield": "", "ingredients": "", "method": "sprinkle sugar + flour before roasting + 1 tsp sugar in baking dish for delicious flavour and browned gravy", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "post-decimal", "contributor_location": "after Feb 1966", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle sugar + flour before roasting + 1 tsp sugar in baking dish for delicious flavour and browned gravy", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0502", "slug": "decorate-cakes-desserts-with-chopped-jelly", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Decorate cakes/desserts with chopped jelly", "yield": "", "ingredients": "", "method": "put jelly on wet greaseproof, chop with wet knife — clear and brilliant. Also non-cooking: Slices: dessertspoon of gelatine in vanilla-slice custard prevents soggy pastry — Eve, Gladesville. Tomato plants: don't throw away laterals you pinch out; replant for further supply", "notes": "", "source": "Newspaper Handy Home Hints column. Hint of the Week prize $2 (post-decimal, after Feb 1966).", "contributor_name": "Green Thumb", "contributor_location": "Camp Hill", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170633.jpg" ], "parent_id": "E0490", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "put jelly on wet greaseproof, chop with wet knife — clear and brilliant. Also non-cooking: Slices: dessertspoon of gelatine in vanilla-slice custard prevents soggy pastry — Eve, Gladesville. Tomato plants: don't throw away laterals you pinch out; replant for further supply", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0503", "slug": "reader-hints-cookery-and-household", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — cookery and household (mixed)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Grated lemon rind in sweet pastry, especially good for apple pies — Miss Vanessa Evans, Attunga, NSW. (2) Place paper on scales before weighing flour — pour through, no spills, no need to wash scales — Mrs N.C. Munday, Highton. (3) Stale crumpets revived: soak in beaten egg and milk, drain, fry in butter, sprinkle with grated cheese — Mrs J. Pugliese, Nth Innaloo. (4) Rissoles: meat + onion + egg + seasoning mixed with knife in wide bowl, dredge top with flour, scoop with ice-cream scoop, turn over and flour again — uniform size, clean hands — Mrs M. Young, Hampton. (5) Different junket: pour over stale sponge cake spread with raspberry jam; sprinkle coconut when set — Mrs M. Griffith, Parkes. (6) 1 tablespoon salad oil per egg when crumbing fish/cutlets — holds crumbs, no flavour change — Mrs M. Lawson, Cottesloe. (7) Cake-shower for bride-to-be: cake-making gifts (tins, pans, sifter, spoons), each guest brings favourite cake recipe — Mrs P. Fleming, Chermside. (8) Liquid jelly mixed with icing sugar gives flavoured-and-coloured icing for children's cakes — Mrs J.M. Connell, Sth Plympton.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": null, "tags": [ "for-children", "frugal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Grated lemon rind in sweet pastry, especially good for apple pies — Miss Vanessa Evans, Attunga, NSW. (2) Place paper on scales before weighing flour — pour through, no spills, no need to wash scales — Mrs N.C. Munday, Highton. (3) Stale crumpets revived: soak in beaten egg and milk, drain, fry in butter, sprinkle with grated cheese — Mrs J. Pugliese, Nth Innaloo. (4) Rissoles: meat + onion + egg + seasoning mixed with knife in wide bowl, dredge top with flour, scoop with ice-cream scoop, turn over and flour again — uniform size, clean hands — Mrs M. Young, Hampton. (5) Different junket: pour over stale sponge cake spread with raspberry jam; sprinkle coconut when set — Mrs M. Griffith, Parkes. (6) 1 tablespoon salad oil per egg when crumbing fish/cutlets — holds crumbs, no flavour change — Mrs M. Lawson, Cottesloe. (7) Cake-shower for bride-to-be: cake-making gifts (tins, pans, sifter, spoons), each guest brings favourite cake recipe — Mrs P. Fleming, Chermside. (8) Liquid jelly mixed with icing sugar gives flavoured-and-coloured icing for children's cakes — Mrs J.M. Connell, Sth Plympton.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0504", "slug": "grated-lemon-rind-in-sweet-pastry-especially-good-for", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Grated lemon rind in sweet pastry, especially good for…", "yield": "", "ingredients": "", "method": "Grated lemon rind in sweet pastry, especially good for apple pies", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Miss Vanessa Evans", "contributor_location": "Attunga, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Grated lemon rind in sweet pastry, especially good for apple pies", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0505", "slug": "place-paper-on-scales-before-weighing-flour-pour-through", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Place paper on scales before weighing flour — pour through,…", "yield": "", "ingredients": "", "method": "Place paper on scales before weighing flour — pour through, no spills, no need to wash scales", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs N.C. Munday", "contributor_location": "Highton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Place paper on scales before weighing flour — pour through, no spills, no need to wash scales", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0506", "slug": "stale-crumpets-revived", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Stale crumpets revived", "yield": "", "ingredients": "", "method": "soak in beaten egg and milk, drain, fry in butter, sprinkle with grated cheese", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs J. Pugliese", "contributor_location": "Nth Innaloo", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [ "frugal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "soak in beaten egg and milk, drain, fry in butter, sprinkle with grated cheese", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0507", "slug": "rissoles", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Rissoles", "yield": "", "ingredients": "", "method": "meat + onion + egg + seasoning mixed with knife in wide bowl, dredge top with flour, scoop with ice-cream scoop, turn over and flour again — uniform size, clean hands", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs M. Young", "contributor_location": "Hampton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "meat + onion + egg + seasoning mixed with knife in wide bowl, dredge top with flour, scoop with ice-cream scoop, turn over and flour again — uniform size, clean hands", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0508", "slug": "different-junket", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Different junket", "yield": "", "ingredients": "", "method": "pour over stale sponge cake spread with raspberry jam; sprinkle coconut when set", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs M. Griffith", "contributor_location": "Parkes", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [ "frugal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pour over stale sponge cake spread with raspberry jam; sprinkle coconut when set", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0509", "slug": "1-tablespoon-salad-oil-per-egg-when-crumbing-fish-cutlets", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "1 Tablespoon Salad Oil Per Egg When Crumbing Fish/Cutlets —…", "yield": "", "ingredients": "", "method": "1 tablespoon salad oil per egg when crumbing fish/cutlets — holds crumbs, no flavour change", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs M. Lawson", "contributor_location": "Cottesloe", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 tablespoon salad oil per egg when crumbing fish/cutlets — holds crumbs, no flavour change", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0510", "slug": "cake-shower-for-bride-to-be", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cake-shower for bride-to-be", "yield": "", "ingredients": "", "method": "cake-making gifts (tins, pans, sifter, spoons), each guest brings favourite cake recipe", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs P. Fleming", "contributor_location": "Chermside", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cake-making gifts (tins, pans, sifter, spoons), each guest brings favourite cake recipe", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0511", "slug": "liquid-jelly-mixed-with-icing-sugar-gives", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Liquid jelly mixed with icing sugar gives…", "yield": "", "ingredients": "", "method": "Liquid jelly mixed with icing sugar gives flavoured-and-coloured icing for children's cakes", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs J.M. Connell", "contributor_location": "Sth Plympton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170639.jpg" ], "parent_id": "E0503", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Liquid jelly mixed with icing sugar gives flavoured-and-coloured icing for children's cakes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0512", "slug": "reader-hints-kitchen-and-household", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — kitchen and household (Nov 1966)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Fresh ginger keeps in lidded jar with cider vinegar to cover — Ratty, Yarraban. (2) Egg-resistant children: mix beaten egg into mashed potato (instead of milk and butter), scoop on oven tray and brown — P.J.B., Salisbury Nth. (3) Egg poacher for snacks: 2 cups beaten egg, others filled with baked beans or cooked mince, on toast — Mrs O., Shorncliffe. (4) Use a spring peg to lift basket from pressure cooker — Discover, Lord Howe Island. (5) Sweeten not-quite-fresh butter by immersing 2 hours in cold water with pinch of bicarb — Wee Blackie, Belmont. (6) Brightly coloured popcorn threaded on cotton: Christmas tree garlands — Maree, Mt Gambier. (7) Cut onion rubbed on fish-sting/blubber for relief — Mrs E., Wyong.", "notes": "Note this clipping is post-decimal era (1966).", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Fresh ginger keeps in lidded jar with cider vinegar to cover — Ratty, Yarraban. (2) Egg-resistant children: mix beaten egg into mashed potato (instead of milk and butter), scoop on oven tray and brown — P.J.B., Salisbury Nth. (3) Egg poacher for snacks: 2 cups beaten egg, others filled with baked beans or cooked mince, on toast — Mrs O., Shorncliffe. (4) Use a spring peg to lift basket from pressure cooker — Discover, Lord Howe Island. (5) Sweeten not-quite-fresh butter by immersing 2 hours in cold water with pinch of bicarb — Wee Blackie, Belmont. (6) Brightly coloured popcorn threaded on cotton: Christmas tree garlands — Maree, Mt Gambier. (7) Cut onion rubbed on fish-sting/blubber for relief — Mrs E., Wyong.", "notes_modern": "Note this clipping is post-decimal era (1966).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0513", "slug": "fresh-ginger-keeps-in-lidded-jar-with-cider-vinegar-to-cover", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Fresh ginger keeps in lidded jar with cider vinegar to cover", "yield": "", "ingredients": "", "method": "Fresh ginger keeps in lidded jar with cider vinegar to cover", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Ratty", "contributor_location": "Yarraban", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fresh ginger keeps in lidded jar with cider vinegar to cover", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0514", "slug": "egg-resistant-children", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Egg-resistant children", "yield": "", "ingredients": "", "method": "mix beaten egg into mashed potato (instead of milk and butter), scoop on oven tray and brown", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "P.J.B", "contributor_location": "Salisbury Nth", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "mix beaten egg into mashed potato (instead of milk and butter), scoop on oven tray and brown", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0515", "slug": "egg-poacher-for-snacks", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Egg poacher for snacks", "yield": "", "ingredients": "", "method": "2 cups beaten egg, others filled with baked beans or cooked mince, on toast", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Mrs O", "contributor_location": "Shorncliffe", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "2 cups beaten egg, others filled with baked beans or cooked mince, on toast", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0516", "slug": "use-a-spring-peg-to-lift-basket-from-pressure-cooker", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Use a spring peg to lift basket from pressure cooker", "yield": "", "ingredients": "", "method": "Use a spring peg to lift basket from pressure cooker", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Discover", "contributor_location": "Lord Howe Island", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Use a spring peg to lift basket from pressure cooker", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0517", "slug": "sweeten-not-quite-fresh-butter-by-immersing-2-hours-in-cold", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Sweeten not-quite-fresh butter by immersing 2 hours in cold…", "yield": "", "ingredients": "", "method": "Sweeten not-quite-fresh butter by immersing 2 hours in cold water with pinch of bicarb", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Wee Blackie", "contributor_location": "Belmont", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Sweeten not-quite-fresh butter by immersing 2 hours in cold water with pinch of bicarb", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0518", "slug": "brightly-coloured-popcorn-threaded-on-cotton", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Brightly coloured popcorn threaded on cotton", "yield": "", "ingredients": "", "method": "Christmas tree garlands", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Maree", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Christmas tree garlands", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0519", "slug": "cut-onion-rubbed-on-fish-sting-blubber-for-relief", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cut onion rubbed on fish-sting/blubber for relief", "yield": "", "ingredients": "", "method": "Cut onion rubbed on fish-sting/blubber for relief", "notes": "", "source": "Newspaper readers' hints column. Date: '42 NEW IDEA 26/11/66'.", "contributor_name": "Mrs E", "contributor_location": "Wyong", "source_publication": null, "source_date": "1966-11-26", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170647.jpg" ], "parent_id": "E0512", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cut onion rubbed on fish-sting/blubber for relief", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0520", "slug": "reader-hints-cookery", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — cookery (apple storage, chocolate crackles, junket)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Broad beans don't go black if a small bunch of parsley is added to cooking water. (2) Broken casserole lid: replace with aluminium foil — Mrs W., Clarence River. (3) Wrap frozen peas/beans in tinfoil to cook with other vegetables — saves fuel — Jeb, Manangatang. (4) Hint of the Week: store apples in clean nylon stockings, knot between each apple, hang up. Air circulates; apples stay fresh as they're not touching. Cut through stocking below each knot to extract — Miss C.P., East Fremantle. (5) Chocolate crackles: use an ice-cream server to transfer mixture neatly to patty pans, sprinkle hundreds-and-thousands — Mah, Cummins, SA. (6) Junket from powdered milk: 1 junket tablet dissolved in 1 tbsp cold water; whisk 6 level tbsp powdered milk into 3 cups hot water + 1 oz sugar; cool to lukewarm; stand dish in warm water, add junket tablet, set, chill — Troo, Thallon. (7) Dry scones revived: split, lightly fry in butter, top with grated cheese, salt + pepper, cover briefly on low heat — Scottie, Townsville. (8) Fete sweets: fill ice-cream cones with coloured marshmallow, coconut and hundreds-and-thousands, add inch of licorice — Embee, Toowoomba. (9) Cauliflower florets washed and stored in plastic in deep freeze for later use — Nell, Cronulla. (10) Curtain rod 9-12 in to pop rosella seeds for jam — Bee, Albany Creek.", "notes": "Date '29/4/68' visible — April 1968.", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": null, "tags": [ "decimal-era", "fete-bake", "pre-decimal", "preserves", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Broad beans don't go black if a small bunch of parsley is added to cooking water. (2) Broken casserole lid: replace with aluminium foil — Mrs W., Clarence River. (3) Wrap frozen peas/beans in tinfoil to cook with other vegetables — saves fuel — Jeb, Manangatang. (4) Hint of the Week: store apples in clean nylon stockings, knot between each apple, hang up. Air circulates; apples stay fresh as they're not touching. Cut through stocking below each knot to extract — Miss C.P., East Fremantle. (5) Chocolate crackles: use an ice-cream server to transfer mixture neatly to patty pans, sprinkle hundreds-and-thousands — Mah, Cummins, SA. (6) Junket from powdered milk: 1 junket tablet dissolved in 1 tbsp cold water; whisk 6 level tbsp powdered milk into 3 cups hot water + 1 oz (30g) sugar; cool to lukewarm; stand dish in warm water, add junket tablet, set, chill — Troo, Thallon. (7) Dry scones revived: split, lightly fry in butter, top with grated cheese, salt + pepper, cover briefly on low heat — Scottie, Townsville. (8) Fete sweets: fill ice-cream cones with coloured marshmallow, coconut and hundreds-and-thousands, add inch of licorice — Embee, Toowoomba. (9) Cauliflower florets washed and stored in plastic in deep freeze for later use — Nell, Cronulla. (10) Curtain rod 9-12 in (30cm) to pop rosella seeds for jam — Bee, Albany Creek.", "notes_modern": "Date '29/4/68' visible — April 1968.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0521", "slug": "broad-beans-don-t-go-black-if-a-small-bunch-of-parsley-is", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Broad beans don't go black if a small bunch of parsley is…", "yield": "", "ingredients": "", "method": "Broad beans don't go black if a small bunch of parsley is added to cooking water", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Broad beans don't go black if a small bunch of parsley is added to cooking water", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0522", "slug": "broken-casserole-lid", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Broken casserole lid", "yield": "", "ingredients": "", "method": "replace with aluminium foil", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Mrs W", "contributor_location": "Clarence River", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "replace with aluminium foil", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0523", "slug": "wrap-frozen-peas-beans-in-tinfoil-to-cook-with-other", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Wrap frozen peas/beans in tinfoil to cook with other…", "yield": "", "ingredients": "", "method": "Wrap frozen peas/beans in tinfoil to cook with other vegetables — saves fuel", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Jeb", "contributor_location": "Manangatang", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wrap frozen peas/beans in tinfoil to cook with other vegetables — saves fuel", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0524", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "store apples in clean nylon stockings, knot between each apple, hang up. Air circulates; apples stay fresh as they're not touching. Cut through stocking below each knot to extract", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Miss C.P", "contributor_location": "East Fremantle", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "store apples in clean nylon stockings, knot between each apple, hang up. Air circulates; apples stay fresh as they're not touching. Cut through stocking below each knot to extract", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0525", "slug": "chocolate-crackles", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Chocolate crackles", "yield": "", "ingredients": "", "method": "use an ice-cream server to transfer mixture neatly to patty pans, sprinkle hundreds-and-thousands", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Mah", "contributor_location": "Cummins, SA", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use an ice-cream server to transfer mixture neatly to patty pans, sprinkle hundreds-and-thousands", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0526", "slug": "junket-from-powdered-milk", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Junket from powdered milk", "yield": "", "ingredients": "", "method": "1 junket tablet dissolved in 1 tbsp cold water; whisk 6 level tbsp powdered milk into 3 cups hot water + 1 oz sugar; cool to lukewarm; stand dish in warm water, add junket tablet, set, chill", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Troo", "contributor_location": "Thallon", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 junket tablet dissolved in 1 tbsp cold water; whisk 6 level tbsp powdered milk into 3 cups hot water + 1 oz (30g) sugar; cool to lukewarm; stand dish in warm water, add junket tablet, set, chill", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0527", "slug": "dry-scones-revived", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dry scones revived", "yield": "", "ingredients": "", "method": "split, lightly fry in butter, top with grated cheese, salt + pepper, cover briefly on low heat", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Scottie", "contributor_location": "Townsville", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "split, lightly fry in butter, top with grated cheese, salt + pepper, cover briefly on low heat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0528", "slug": "fete-sweets", "kind": "hint", "source_format": "clipping", "category": "hint-fundraising", "subcategory": "individual-from-column", "title": "Fete sweets", "yield": "", "ingredients": "", "method": "fill ice-cream cones with coloured marshmallow, coconut and hundreds-and-thousands, add inch of licorice", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Embee", "contributor_location": "Toowoomba", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "fete-bake", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "fill ice-cream cones with coloured marshmallow, coconut and hundreds-and-thousands, add inch of licorice", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0529", "slug": "cauliflower-florets-washed-and-stored-in-plastic-in-deep", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cauliflower florets washed and stored in plastic in deep…", "yield": "", "ingredients": "", "method": "Cauliflower florets washed and stored in plastic in deep freeze for later use", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Nell", "contributor_location": "Cronulla", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cauliflower florets washed and stored in plastic in deep freeze for later use", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0530", "slug": "curtain-rod-9-12-in-to-pop-rosella-seeds-for-jam", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Curtain rod 9-12 in to pop rosella seeds for jam", "yield": "", "ingredients": "", "method": "Curtain rod 9-12 in to pop rosella seeds for jam", "notes": "", "source": "Newspaper readers' hints column. Hint of the Week $2 prize. Date visible: 29/4/68.", "contributor_name": "Bee", "contributor_location": "Albany Creek", "source_publication": null, "source_date": "1968-04-29", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170651.jpg" ], "parent_id": "E0520", "tags": [ "decimal-era", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Curtain rod 9-12 in (30cm) to pop rosella seeds for jam", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0531", "slug": "reader-hints-feb-march-1968", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Feb-March 1968", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Coffee spoon for first baby foods, fits more readily than teaspoon — Ceg, Mackay. (2) Curry sultanas: gently sauté seeded raisins in butter, add finely chopped onions, salt, pepper, curry powder; cook until plump and stir through bowl of boiled rice for serving with curry — A.S., Lismore. (3) Rice substitutes for stale bread in stuffing — Tasty, Wynnum. (4) Hint of the Week: salt pot of 1 part pepper to 3 parts salt for everyday seasoning by the stove — Kay S., Toowoomba. (5) Plant excess radishes in shaded part of garden to keep fresh — Outdoor, Cheltenham. (6) Bonbons from cardboard rolls: half-cut, fill with homemade sweets, wrap in crepe paper, tie ends, paste decorative scrap in middle — Pet, Hermit Park. (7) Stuffing for meat or poultry: use rice if no stale bread.", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": null, "tags": [ "for-children", "frugal", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Coffee spoon for first baby foods, fits more readily than teaspoon — Ceg, Mackay. (2) Curry sultanas: gently sauté seeded raisins in butter, add finely chopped onions, salt, pepper, curry powder; cook until plump and stir through bowl of boiled rice for serving with curry — A.S., Lismore. (3) Rice substitutes for stale bread in stuffing — Tasty, Wynnum. (4) Hint of the Week: salt pot of 1 part pepper to 3 parts salt for everyday seasoning by the stove — Kay S., Toowoomba. (5) Plant excess radishes in shaded part of garden to keep fresh — Outdoor, Cheltenham. (6) Bonbons from cardboard rolls: half-cut, fill with homemade sweets, wrap in crepe paper, tie ends, paste decorative scrap in middle — Pet, Hermit Park. (7) Stuffing for meat or poultry: use rice if no stale bread.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0532", "slug": "coffee-spoon-for-first-baby-foods-fits-more-readily-than", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Coffee spoon for first baby foods, fits more readily than…", "yield": "", "ingredients": "", "method": "Coffee spoon for first baby foods, fits more readily than teaspoon", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "Ceg", "contributor_location": "Mackay", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Coffee spoon for first baby foods, fits more readily than teaspoon", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0533", "slug": "curry-sultanas", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Curry sultanas", "yield": "", "ingredients": "", "method": "gently sauté seeded raisins in butter, add finely chopped onions, salt, pepper, curry powder; cook until plump and stir through bowl of boiled rice for serving with curry", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "A.S", "contributor_location": "Lismore", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "gently sauté seeded raisins in butter, add finely chopped onions, salt, pepper, curry powder; cook until plump and stir through bowl of boiled rice for serving with curry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0534", "slug": "rice-substitutes-for-stale-bread-in-stuffing", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Rice substitutes for stale bread in stuffing", "yield": "", "ingredients": "", "method": "Rice substitutes for stale bread in stuffing", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "Tasty", "contributor_location": "Wynnum", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Rice substitutes for stale bread in stuffing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0535", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "salt pot of 1 part pepper to 3 parts salt for everyday seasoning by the stove", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "Kay S", "contributor_location": "Toowoomba", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "salt pot of 1 part pepper to 3 parts salt for everyday seasoning by the stove", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0536", "slug": "plant-excess-radishes-in-shaded-part-of-garden-to-keep-fresh", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Plant excess radishes in shaded part of garden to keep fresh", "yield": "", "ingredients": "", "method": "Plant excess radishes in shaded part of garden to keep fresh", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "Outdoor", "contributor_location": "Cheltenham", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plant excess radishes in shaded part of garden to keep fresh", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0537", "slug": "bonbons-from-cardboard-rolls", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Bonbons from cardboard rolls", "yield": "", "ingredients": "", "method": "half-cut, fill with homemade sweets, wrap in crepe paper, tie ends, paste decorative scrap in middle", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": "Pet", "contributor_location": "Hermit Park", "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "half-cut, fill with homemade sweets, wrap in crepe paper, tie ends, paste decorative scrap in middle", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0538", "slug": "stuffing-for-meat-or-poultry", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Stuffing for meat or poultry", "yield": "", "ingredients": "", "method": "use rice if no stale bread", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 3/2/68' and '54 NEW IDEA 9/3/68'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-02-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170702.jpg" ], "parent_id": "E0531", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use rice if no stale bread", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0539", "slug": "reader-hints-april-1968", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — April 1968 (pikelets, parsley, fruit salad)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Cookery judge's advice for soft pikelets: when taking pikelets from pan, put first lot on corner of tea-towel, fold over, place next lot on top, continue. Pikelets stay soft like powder puff because they steam gently downward — Ebbie, Brooweena. (2) Parsley keeps fresh for weeks: bunch upright in wide-mouthed jar with airtight lid, just enough water to cover stem (not leaves), in fridge — Fredricka, Lismore. (3) Fruit salad for fetes/receptions when passionfruit out of season: use passionfruit topping instead, no sugar needed — Ar, Geelong. (4) Strain leftover tea + 1 tsp glycerine per pint: polishes windows and keeps flies away — K.W.F., Bordertown.", "notes": "", "source": "Newspaper readers' hints. Date: '50 NEW IDEA 13/4/68'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-04-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170715.jpg" ], "parent_id": null, "tags": [ "fete-bake", "frugal", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Cookery judge's advice for soft pikelets: when taking pikelets from pan, put first lot on corner of tea-towel, fold over, place next lot on top, continue. Pikelets stay soft like powder puff because they steam gently downward — Ebbie, Brooweena. (2) Parsley keeps fresh for weeks: bunch upright in wide-mouthed jar with airtight lid, just enough water to cover stem (not leaves), in fridge — Fredricka, Lismore. (3) Fruit salad for fetes/receptions when passionfruit out of season: use passionfruit topping instead, no sugar needed — Ar, Geelong. (4) Strain leftover tea + 1 tsp glycerine per pint: polishes windows and keeps flies away — K.W.F., Bordertown.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0540", "slug": "cookery-judge-s-advice-for-soft-pikelets", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cookery judge's advice for soft pikelets", "yield": "", "ingredients": "", "method": "when taking pikelets from pan, put first lot on corner of tea-towel, fold over, place next lot on top, continue. Pikelets stay soft like powder puff because they steam gently downward", "notes": "", "source": "Newspaper readers' hints. Date: '50 NEW IDEA 13/4/68'.", "contributor_name": "Ebbie", "contributor_location": "Brooweena", "source_publication": null, "source_date": "1968-04-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170715.jpg" ], "parent_id": "E0539", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "when taking pikelets from pan, put first lot on corner of tea-towel, fold over, place next lot on top, continue. Pikelets stay soft like powder puff because they steam gently downward", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0541", "slug": "parsley-keeps-fresh-for-weeks", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Parsley keeps fresh for weeks", "yield": "", "ingredients": "", "method": "bunch upright in wide-mouthed jar with airtight lid, just enough water to cover stem (not leaves), in fridge", "notes": "", "source": "Newspaper readers' hints. Date: '50 NEW IDEA 13/4/68'.", "contributor_name": "Fredricka", "contributor_location": "Lismore", "source_publication": null, "source_date": "1968-04-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170715.jpg" ], "parent_id": "E0539", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "bunch upright in wide-mouthed jar with airtight lid, just enough water to cover stem (not leaves), in fridge", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0542", "slug": "fruit-salad-for-fetes-receptions-when-passionfruit-out-of-season", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fruit salad for fetes/receptions when passionfruit out of season", "yield": "", "ingredients": "", "method": "use passionfruit topping instead, no sugar needed", "notes": "", "source": "Newspaper readers' hints. Date: '50 NEW IDEA 13/4/68'.", "contributor_name": "Ar", "contributor_location": "Geelong", "source_publication": null, "source_date": "1968-04-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170715.jpg" ], "parent_id": "E0539", "tags": [ "fete-bake", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use passionfruit topping instead, no sugar needed", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0543", "slug": "strain-leftover-tea-1-tsp-glycerine-per-pint", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Strain leftover tea + 1 tsp glycerine per pint", "yield": "", "ingredients": "", "method": "Strain leftover tea + 1 tsp glycerine per pint: polishes windows and keeps flies away", "notes": "", "source": "Newspaper readers' hints. Date: '50 NEW IDEA 13/4/68'.", "contributor_name": "K.W.F", "contributor_location": "Bordertown", "source_publication": null, "source_date": "1968-04-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170715.jpg" ], "parent_id": "E0539", "tags": [ "frugal", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Strain leftover tea + 1 tsp glycerine per pint: polishes windows and keeps flies away", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0544", "slug": "reader-hints-cookery", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — cookery (ice-cream cake, prevent staining)", "yield": "", "ingredients": "", "method": "Cooking-relevant hints: (1) Party cake: turn half-gallon ice-cream container onto a large plate, decorate with hundreds-and-thousands, chocolate pieces, jelly beans; return to freezer until cutting — Avie, Coonabarabran. (2) Instant coffee: turn bottle upside down between uses — last inch won't go hard — Lemio, Cribb Island. (3) Cup cakes: leave middle hole on end of tray empty — perfect thumb grip when removing from oven — Like, Sydney. (4) Aluminium foil in tea-cosy lining keeps tea hot longer — Jaw, Brisbane. (5) Watery mashed potato: stir in tablespoon of powdered milk — Dell, East Malvern. (6) Prevent pan staining when boiling/poaching eggs (or cooking steamed pudding not in cloth): add a little white vinegar to water — L.H., Kyogle. (7) Golden Toast for children: cut crust off bread, cut into 4 squares, dip in seasoned beaten egg, fry — Rose, Geraldton. (8) Potato eyes in stove ash for spring planting — Gardener, Maryborough. (9) Hint of the Week: Play dough recipe (1 cup salt, 1½ cups plain flour, ½ cup water, 2 tablespoons cooking oil — smooth dough; add food colouring; dust child's hands with flour; keeps in fridge in plastic container for weeks; harmless if eaten) — Mrs J., Hobart.", "notes": "$2 prizes — post-decimal era (after Feb 1966).", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-relevant hints: (1) Party cake: turn half-gallon ice-cream container onto a large plate, decorate with hundreds-and-thousands, chocolate pieces, jelly beans; return to freezer until cutting — Avie, Coonabarabran. (2) Instant coffee: turn bottle upside down between uses — last inch won't go hard — Lemio, Cribb Island. (3) Cup cakes: leave middle hole on end of tray empty — perfect thumb grip when removing from oven — Like, Sydney. (4) Aluminium foil in tea-cosy lining keeps tea hot longer — Jaw, Brisbane. (5) Watery mashed potato: stir in tablespoon of powdered milk — Dell, East Malvern. (6) Prevent pan staining when boiling/poaching eggs (or cooking steamed pudding not in cloth): add a little white vinegar to water — L.H., Kyogle. (7) Golden Toast for children: cut crust off bread, cut into 4 squares, dip in seasoned beaten egg, fry — Rose, Geraldton. (8) Potato eyes in stove ash for spring planting — Gardener, Maryborough. (9) Hint of the Week: Play dough recipe (1 cup salt, 1½ cups plain flour, ½ cup water, 2 tablespoons cooking oil — smooth dough; add food colouring; dust child's hands with flour; keeps in fridge in plastic container for weeks; harmless if eaten) — Mrs J., Hobart.", "notes_modern": "$2 prizes — post-decimal era (after Feb 1966).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0545", "slug": "party-cake", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Party cake", "yield": "", "ingredients": "", "method": "turn half-gallon ice-cream container onto a large plate, decorate with hundreds-and-thousands, chocolate pieces, jelly beans; return to freezer until cutting", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Avie", "contributor_location": "Coonabarabran", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "turn half-gallon ice-cream container onto a large plate, decorate with hundreds-and-thousands, chocolate pieces, jelly beans; return to freezer until cutting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0546", "slug": "instant-coffee", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Instant coffee", "yield": "", "ingredients": "", "method": "turn bottle upside down between uses — last inch won't go hard", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Lemio", "contributor_location": "Cribb Island", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "turn bottle upside down between uses — last inch won't go hard", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0547", "slug": "cup-cakes", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cup cakes", "yield": "", "ingredients": "", "method": "leave middle hole on end of tray empty — perfect thumb grip when removing from oven", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Like", "contributor_location": "Sydney", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "leave middle hole on end of tray empty — perfect thumb grip when removing from oven", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0548", "slug": "aluminium-foil-in-tea-cosy-lining-keeps-tea-hot-longer", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Aluminium foil in tea-cosy lining keeps tea hot longer", "yield": "", "ingredients": "", "method": "Aluminium foil in tea-cosy lining keeps tea hot longer", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Jaw", "contributor_location": "Brisbane", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Aluminium foil in tea-cosy lining keeps tea hot longer", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0549", "slug": "watery-mashed-potato", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Watery mashed potato", "yield": "", "ingredients": "", "method": "stir in tablespoon of powdered milk", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Dell", "contributor_location": "East Malvern", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "stir in tablespoon of powdered milk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0550", "slug": "prevent-pan-staining-when-boiling-poaching-eggs-or-cooking", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Prevent pan staining when boiling/poaching eggs (or cooking…", "yield": "", "ingredients": "", "method": "Prevent pan staining when boiling/poaching eggs (or cooking steamed pudding not in cloth): add a little white vinegar to water", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "L.H", "contributor_location": "Kyogle", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Prevent pan staining when boiling/poaching eggs (or cooking steamed pudding not in cloth): add a little white vinegar to water", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0551", "slug": "golden-toast-for-children", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Golden Toast for children", "yield": "", "ingredients": "", "method": "cut crust off bread, cut into 4 squares, dip in seasoned beaten egg, fry", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Rose", "contributor_location": "Geraldton", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut crust off bread, cut into 4 squares, dip in seasoned beaten egg, fry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0552", "slug": "potato-eyes-in-stove-ash-for-spring-planting", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Potato eyes in stove ash for spring planting", "yield": "", "ingredients": "", "method": "Potato eyes in stove ash for spring planting", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Gardener", "contributor_location": "Maryborough", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Potato eyes in stove ash for spring planting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0553", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "Play dough recipe (1 cup salt, 1½ cups plain flour, ½ cup water, 2 tablespoons cooking oil — smooth dough; add food colouring; dust child's hands with flour; keeps in fridge in plastic container for weeks; harmless if eaten)", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs J", "contributor_location": "Hobart", "source_publication": null, "source_date": null, "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170722.jpg" ], "parent_id": "E0544", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Play dough recipe (1 cup salt, 1½ cups plain flour, ½ cup water, 2 tablespoons cooking oil — smooth dough; add food colouring; dust child's hands with flour; keeps in fridge in plastic container for weeks; harmless if eaten)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0554", "slug": "quick-vanilla-slices", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Quick Vanilla Slices (flaky puff biscuits)", "yield": "Vanilla slices", "ingredients": "Flaky puff biscuits; thick vanilla custard; lemon icing (optional).", "method": "Split open flaky puff biscuits, spread with thick vanilla custard, then replace top half. Ice with a thin layer of lemon icing if desired.", "notes": "", "source": "Hint clipping from New Idea (Enell, Panania, NSW).", "contributor_name": "Enell", "contributor_location": "Panania, NSW", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Flaky puff biscuits; thick vanilla custard; lemon icing (optional).", "method_modern": "Split open flaky puff biscuits, spread with thick vanilla custard, then replace top half. Ice with a thin layer of lemon icing if desired.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Flaky puff biscuits", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Flaky puff biscuits", "ingredient": "flaky puff biscuits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "thick vanilla custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "thick vanilla custard", "ingredient": "thick vanilla custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon icing (optional)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon icing", "ingredient": "lemon icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" } ] }, { "id": "E0555", "slug": "orphan-lamb-feed", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Orphan Lamb Feed", "yield": "3 oz per feed × 5-6 times daily for 2 days", "ingredients": "½ pint cow's milk (warmed); 1 beaten egg; 1 teaspoon castor oil; 1 dessertspoon sugar.", "method": "Mix all ingredients. Give 3 oz per feed, five or six times daily for two days, then the lamb can be switched on to cow's milk.", "notes": "Country recipe for hand-rearing a newborn lamb.", "source": "Hint clipping from New Idea (Kew, Tarnagulla, V).", "contributor_name": "Kew", "contributor_location": "Tarnagulla, V", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": null, "tags": [ "savoury", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ pint (275ml) cow's milk (warmed); 1 beaten egg; 1 teaspoon castor oil; 1 dessertspoon sugar.", "method_modern": "Mix all ingredients. Give 3 oz (90g) per feed, five or six times daily for two days, then the lamb can be switched on to cow's milk.", "notes_modern": "Country recipe for hand-rearing a newborn lamb.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "½ pint cow's milk (warmed)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "cow's milk", "ingredient": "cow's milk", "category": "other", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "warmed" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon castor oil", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "castor oil", "ingredient": "castor oil", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0556", "slug": "reader-hints-new-idea-23-3-68", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — New Idea 23/3/68", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Fruit-stewing for one: stew small batches; remainder kept in scalded treacle/syrup tins with hammered lids — cheaper than tinned fruit — Meg, Wentworthville. (2) Cordial in plastic bottles, frozen, doubles as ice for picnic/school lunch — Thirsty, Townsville. (3) Vegetables in foil packets cooked alongside meat in fry pan — heat cooks vegetables in own moisture without fat — Housewife, Hobart. (4) Borax in last rinse for ant control — Margo, Cooroy. (5) Banana save: blend lemon butter into bananas for sandwiches — prevents browning.", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Fruit-stewing for one: stew small batches; remainder kept in scalded treacle/syrup tins with hammered lids — cheaper than tinned fruit — Meg, Wentworthville. (2) Cordial in plastic bottles, frozen, doubles as ice for picnic/school lunch — Thirsty, Townsville. (3) Vegetables in foil packets cooked alongside meat in fry pan — heat cooks vegetables in own moisture without fat — Housewife, Hobart. (4) Borax in last rinse for ant control — Margo, Cooroy. (5) Banana save: blend lemon butter into bananas for sandwiches — prevents browning.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0557", "slug": "fruit-stewing-for-one", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fruit-stewing for one", "yield": "", "ingredients": "", "method": "stew small batches; remainder kept in scalded treacle/syrup tins with hammered lids — cheaper than tinned fruit", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": "Meg", "contributor_location": "Wentworthville", "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": "E0556", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "stew small batches; remainder kept in scalded treacle/syrup tins with hammered lids — cheaper than tinned fruit", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0558", "slug": "cordial-in-plastic-bottles-frozen-doubles-as-ice-for", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cordial in plastic bottles, frozen, doubles as ice for…", "yield": "", "ingredients": "", "method": "Cordial in plastic bottles, frozen, doubles as ice for picnic/school lunch", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": "Thirsty", "contributor_location": "Townsville", "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": "E0556", "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cordial in plastic bottles, frozen, doubles as ice for picnic/school lunch", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0559", "slug": "vegetables-in-foil-packets-cooked-alongside-meat-in-fry-pan", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Vegetables in foil packets cooked alongside meat in fry pan…", "yield": "", "ingredients": "", "method": "Vegetables in foil packets cooked alongside meat in fry pan — heat cooks vegetables in own moisture without fat", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": "Housewife", "contributor_location": "Hobart", "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": "E0556", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Vegetables in foil packets cooked alongside meat in fry pan — heat cooks vegetables in own moisture without fat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0560", "slug": "borax-in-last-rinse-for-ant-control", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Borax in last rinse for ant control", "yield": "", "ingredients": "", "method": "Borax in last rinse for ant control", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": "Margo", "contributor_location": "Cooroy", "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": "E0556", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Borax in last rinse for ant control", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0561", "slug": "banana-save", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Banana save", "yield": "", "ingredients": "", "method": "blend lemon butter into bananas for sandwiches — prevents browning", "notes": "", "source": "Newspaper readers' hints column. Date: '52 NEW IDEA 23/3/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-03-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170727.jpg" ], "parent_id": "E0556", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "blend lemon butter into bananas for sandwiches — prevents browning", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0562", "slug": "rabbit-stuffing", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Rabbit Stuffing (rice-based)", "yield": "Stuffs 1 rabbit or chicken", "ingredients": "½ cup uncooked rice; 1 small onion, finely chopped; pinch mixed herbs; salt and pepper to taste.", "method": "Mix together, fill rabbit (or chicken) and fasten. By the time the meat is cooked, the rice will be lovely and fluffy, and quite flavorsome.", "notes": "", "source": "Hint clipping from New Idea 27/4/68 (Well Tried, Barongarook, V).", "contributor_name": "Well Tried", "contributor_location": "Barongarook, V", "source_publication": "New Idea", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "½ cup uncooked rice; 1 small onion, finely chopped; pinch mixed herbs; salt and pepper to taste.", "method_modern": "Mix together, fill rabbit (or chicken) and fasten. By the time the meat is cooked, the rice will be lovely and fluffy, and quite flavorsome.", "notes_modern": "", "modernisation_notes": [ "Rabbit is uncommon in modern Australian kitchens; chicken thigh fillets make a reasonable substitute, reducing cook time slightly." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "½ cup uncooked rice", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "uncooked rice", "ingredient": "rice", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 small onion, finely chopped", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small onion, finely chopped", "ingredient": "onion", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "pinch mixed herbs", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch mixed herbs", "ingredient": "mixed herbs", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper to taste", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0563", "slug": "stale-cake-chocolate-fingers", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Stale Cake Chocolate Fingers", "yield": "Treat fingers", "ingredients": "Stale cake (cut into fingers); 3 oz white shortening, melted; ½ cup drinking chocolate.", "method": "Cut stale cake into fingers, toast in the oven, and dip in chocolate coating (3 oz white shortening melted with ½ cup drinking chocolate).", "notes": "Frugal salvage recipe.", "source": "Hint clipping (Mrs V.L.P., Ashgrove, Qld).", "contributor_name": "Mrs V.L.P.", "contributor_location": "Ashgrove, Qld", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": null, "tags": [ "baking", "frugal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Stale cake (cut into fingers); 3 oz (90g) white shortening, melted; ½ cup drinking chocolate.", "method_modern": "Cut stale cake into fingers, toast in the oven, and dip in chocolate coating (3 oz (90g) white shortening melted with ½ cup drinking chocolate).", "notes_modern": "Frugal salvage recipe.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Stale cake (cut into fingers)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Stale cake", "ingredient": "stale cake", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "cut into fingers" }, { "raw": "3 oz white shortening, melted", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "white shortening, melted", "ingredient": "white shortening", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ cup drinking chocolate", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "drinking chocolate", "ingredient": "drinking chocolate", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0564", "slug": "frozen-fruit-juice-cubes", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Frozen Fruit Juice Cubes (Hint of the Week)", "yield": "Cubes (one cube = one portion of fruit)", "ingredients": "Lemons, oranges, passionfruit (in season); grated lemon skin (for lemon-cheese cubes).", "method": "Freeze lemon, orange or passionfruit juice in ice-cube trays. Once frozen, store cubes in plastic bags in freezer. One cube equals one portion of fruit. If lemon skin is grated and added to one trayful of cubes, you have ingredients for lemon cheese ready. Passionfruit cubes can be added to fruit salad or used to make passionfruit butter. Juice keeps up to 8 months frozen and still tastes like fresh juice when thawed.", "notes": "", "source": "Hint of the Week $2 prize (Kay, Gympie, Q). New Idea 27/4/68.", "contributor_name": "Kay", "contributor_location": "Gympie, Q", "source_publication": "New Idea", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lemons, oranges, passionfruit (in season); grated lemon skin (for lemon-cheese cubes).", "method_modern": "Freeze lemon, orange or passionfruit juice in ice-cube trays. Once frozen, store cubes in plastic bags in freezer. One cube equals one portion of fruit. If lemon skin is grated and added to one trayful of cubes, you have ingredients for lemon cheese ready. Passionfruit cubes can be added to fruit salad or used to make passionfruit butter. Juice keeps up to 8 months frozen and still tastes like fresh juice when thawed.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lemons, oranges, passionfruit (in season)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lemons, oranges, passionfruit", "ingredient": "lemons, oranges, passionfruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "in season" }, { "raw": "grated lemon skin (for lemon-cheese cubes)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated lemon skin", "ingredient": "lemon skin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for lemon-cheese cubes" } ] }, { "id": "E0565", "slug": "reader-hints-woman-s-day-new-idea", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Woman's Day / New Idea (Apr 1968)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Clean warm oven: rag soaked in cloudy ammonia, close door, wait — grease wipes off — Mrs G. Robinson, Bondi Junction. (2) Heaped tablespoon powdered milk per pint of fresh milk for firmer creamier baked milk pudding — Mrs J. Harlow, Yagoona. (3) Damp cork dipped in salt removes tea stains from cups and scorch marks from plates — Mrs I. Sullivan, Darlinghurst. (4) Mince soup vegetables for large batches (faster than chop) — Taurus, Branxholme. (5) Yolk-white separation by upturning an eggcup over the yolk in a saucer — Mrs C. Thorne, Lakes Entrance. (6) Rubber gloves when stirring jam to prevent burns from spits — Rag, Gilgandra. (7) Baby food jars filled with mixed peel, glace cherries, walnuts, almonds, crushed nuts as a pantry gift — Nguandi, Panorama, SA. (8) Poultry pins/skewers stored in a large cork.", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": null, "tags": [ "for-children", "pre-decimal", "preserves", "vintage-imperial", "wartime" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Clean warm oven: rag soaked in cloudy ammonia, close door, wait — grease wipes off — Mrs G. Robinson, Bondi Junction. (2) Heaped tablespoon powdered milk per pint of fresh milk for firmer creamier baked milk pudding — Mrs J. Harlow, Yagoona. (3) Damp cork dipped in salt removes tea stains from cups and scorch marks from plates — Mrs I. Sullivan, Darlinghurst. (4) Mince soup vegetables for large batches (faster than chop) — Taurus, Branxholme. (5) Yolk-white separation by upturning an eggcup over the yolk in a saucer — Mrs C. Thorne, Lakes Entrance. (6) Rubber gloves when stirring jam to prevent burns from spits — Rag, Gilgandra. (7) Baby food jars filled with mixed peel, glace cherries, walnuts, almonds, crushed nuts as a pantry gift — Nguandi, Panorama, SA. (8) Poultry pins/skewers stored in a large cork.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0566", "slug": "clean-warm-oven", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Clean warm oven", "yield": "", "ingredients": "", "method": "rag soaked in cloudy ammonia, close door, wait — grease wipes off", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Mrs G. Robinson", "contributor_location": "Bondi Junction", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "rag soaked in cloudy ammonia, close door, wait — grease wipes off", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0567", "slug": "heaped-tablespoon-powdered-milk-per-pint-of-fresh-milk-for", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Heaped tablespoon powdered milk per pint of fresh milk for…", "yield": "", "ingredients": "", "method": "Heaped tablespoon powdered milk per pint of fresh milk for firmer creamier baked milk pudding", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Mrs J. Harlow", "contributor_location": "Yagoona", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Heaped tablespoon powdered milk per pint of fresh milk for firmer creamier baked milk pudding", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0568", "slug": "damp-cork-dipped-in-salt-removes-tea-stains-from-cups-and", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Damp cork dipped in salt removes tea stains from cups and…", "yield": "", "ingredients": "", "method": "Damp cork dipped in salt removes tea stains from cups and scorch marks from plates", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Mrs I. Sullivan", "contributor_location": "Darlinghurst", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Damp cork dipped in salt removes tea stains from cups and scorch marks from plates", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0569", "slug": "mince-soup-vegetables-for-large-batches", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Mince soup vegetables for large batches (faster than chop)", "yield": "", "ingredients": "", "method": "Mince soup vegetables for large batches (faster than chop)", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Taurus", "contributor_location": "Branxholme", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mince soup vegetables for large batches (faster than chop)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0570", "slug": "yolk-white-separation-by-upturning-an-eggcup-over-the-yolk", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Yolk-white separation by upturning an eggcup over the yolk…", "yield": "", "ingredients": "", "method": "Yolk-white separation by upturning an eggcup over the yolk in a saucer", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Mrs C. Thorne", "contributor_location": "Lakes Entrance", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Yolk-white separation by upturning an eggcup over the yolk in a saucer", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0571", "slug": "rubber-gloves-when-stirring-jam-to-prevent-burns-from-spits", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Rubber gloves when stirring jam to prevent burns from spits", "yield": "", "ingredients": "", "method": "Rubber gloves when stirring jam to prevent burns from spits", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Rag", "contributor_location": "Gilgandra", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Rubber gloves when stirring jam to prevent burns from spits", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0572", "slug": "baby-food-jars-filled-with-mixed-peel-glace-cherries", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Baby food jars filled with mixed peel, glace cherries,…", "yield": "", "ingredients": "", "method": "Baby food jars filled with mixed peel, glace cherries, walnuts, almonds, crushed nuts as a pantry gift", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": "Nguandi", "contributor_location": "Panorama, SA", "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Baby food jars filled with mixed peel, glace cherries, walnuts, almonds, crushed nuts as a pantry gift", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0573", "slug": "poultry-pins-skewers-stored-in-a-large-cork", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Poultry pins/skewers stored in a large cork", "yield": "", "ingredients": "", "method": "Poultry pins/skewers stored in a large cork", "notes": "", "source": "Mixed cookery & household hints column. Date '56 NEW IDEA 27/4/68'. 'Tips of the Week' from Woman's Day, Box 3970 GPO Sydney NSW 2001.", "contributor_name": null, "contributor_location": null, "source_publication": "Woman's Day", "source_date": "1968-04-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170736.jpg" ], "parent_id": "E0565", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Poultry pins/skewers stored in a large cork", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0574", "slug": "fruit-juice-pie-filling", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Fruit Juice Pie Filling (3 dozen pie cases)", "yield": "3 dozen small pie cases", "ingredients": "1 × 15 oz tin fruit juice; ½ tin water; 1 cup sugar; cornflour, custard powder or arrowroot (for thickening).", "method": "Put into saucepan contents of a 15 oz tin fruit juice, half tin water, 1 cup sugar. Bring to boil, then thicken with cornflour, custard powder or arrowroot.", "notes": "Pantry-friendly bulk filling for fete-style pies.", "source": "Hint clipping (Ebee, Gymea Bay, NSW). New Idea 18/5/68.", "contributor_name": "Ebee", "contributor_location": "Gymea Bay, NSW", "source_publication": "New Idea", "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": null, "tags": [ "baking", "fete-bake", "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 15 oz (425g) tin fruit juice; ½ tin water; 1 cup sugar; cornflour, custard powder or arrowroot (for thickening).", "method_modern": "Put into saucepan contents of a 15 oz (425g) tin fruit juice, half tin water, 1 cup sugar. Bring to boil, then thicken with cornflour, custard powder or arrowroot.", "notes_modern": "Pantry-friendly bulk filling for fete-style pies.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 15 oz tin fruit juice", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 15 oz tin fruit juice", "ingredient": "× 15 oz tin fruit juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ tin water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tin", "unit_kind": "count", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 0.5, "amount_metric_unit": "tin", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cornflour, custard powder or arrowroot (for thickening)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cornflour, custard powder or arrowroot", "ingredient": "cornflour, custard powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for thickening" } ] }, { "id": "E0575", "slug": "pineapple-drink", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Pineapple Drink (from skins)", "yield": "Strained pineapple syrup", "ingredients": "Pineapple skins and core; water (to cover); sugar to taste.", "method": "Wash a pineapple before cutting and coring, then mince the skins and core. Put in a saucepan, well covered with water, and boil for several hours. Add sugar to taste, then strain. The liquid makes a tasty drink. The minced pulp can be dug into the garden — good for the soil.", "notes": "Whole-fruit waste-free use, similar to the Pineapple-ade in batch 6.", "source": "Hint clipping (Tantoona, Oakey, Q).", "contributor_name": "Tantoona", "contributor_location": "Oakey, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pineapple skins and core; water (to cover); sugar to taste.", "method_modern": "Wash a pineapple before cutting and coring, then mince the skins and core. Put in a saucepan, well covered with water, and boil for several hours. Add sugar to taste, then strain. The liquid makes a tasty drink. The minced pulp can be dug into the garden — good for the soil.", "notes_modern": "Whole-fruit waste-free use, similar to the Pineapple-ade in batch 6.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pineapple skins and core", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pineapple skins and core", "ingredient": "pineapple skins and core", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "water (to cover)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to cover" }, { "raw": "sugar to taste", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar to taste", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0576", "slug": "reader-hints-butter-cake-tips-parsley-cubes", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — butter cake tips & parsley cubes (May 1968)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Butter cake tips (Cookie, Tumut, NSW): never melt the butter — just warm to soften; beat butter+sugar to smooth cream then add sugar; alternate flour and milk, stir flour in fully before adding milk; never use ice-cold milk (congeals butter). (2) Hint of the Week: chop leftover bunch parsley and freeze in water in ice-cube tray. Defrost for garnishes or add frozen to soups — Westie, Brisbane. (3) Crisp lettuce: wash in salted water, then bowl of fresh cold water + 1 dessertspoon sugar, 10-15 minutes — Lou-Lou, Henley Beach. (4) Pepper container: bore a small hole high on the side to fill without tears — Enem, The Oaks, NSW. (5) Ice cubes for car-trip insulated jug: astic tumblers for gallon jug; kept cold 12 hours even at 100°F — Jenny, Mortlake.", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": null, "tags": [ "decimal-era", "frugal", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Butter cake tips (Cookie, Tumut, NSW): never melt the butter — just warm to soften; beat butter+sugar to smooth cream then add sugar; alternate flour and milk, stir flour in fully before adding milk; never use ice-cold milk (congeals butter). (2) Hint of the Week: chop leftover bunch parsley and freeze in water in ice-cube tray. Defrost for garnishes or add frozen to soups — Westie, Brisbane. (3) Crisp lettuce: wash in salted water, then bowl of fresh cold water + 1 dessertspoon sugar, 10-15 minutes — Lou-Lou, Henley Beach. (4) Pepper container: bore a small hole high on the side to fill without tears — Enem, The Oaks, NSW. (5) Ice cubes for car-trip insulated jug: astic tumblers for gallon jug; kept cold 12 hours even at 100°F (40°C / Gas ½) — Jenny, Mortlake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [] }, { "id": "E0577", "slug": "butter-cake-tips", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Butter cake tips (Cookie, Tumut, NSW)", "yield": "", "ingredients": "", "method": "Butter cake tips (Cookie, Tumut, NSW): never melt the butter — just warm to soften; beat butter+sugar to smooth cream then add sugar; alternate flour and milk, stir flour in fully before adding milk; never use ice-cold milk (congeals butter)", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": "E0576", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Butter cake tips (Cookie, Tumut, NSW): never melt the butter — just warm to soften; beat butter+sugar to smooth cream then add sugar; alternate flour and milk, stir flour in fully before adding milk; never use ice-cold milk (congeals butter)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0578", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "chop leftover bunch parsley and freeze in water in ice-cube tray. Defrost for garnishes or add frozen to soups", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": "Westie", "contributor_location": "Brisbane", "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": "E0576", "tags": [ "decimal-era", "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chop leftover bunch parsley and freeze in water in ice-cube tray. Defrost for garnishes or add frozen to soups", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0579", "slug": "crisp-lettuce", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Crisp lettuce", "yield": "", "ingredients": "", "method": "wash in salted water, then bowl of fresh cold water + 1 dessertspoon sugar, 10-15 minutes — Lou", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": "Lou", "contributor_location": "Henley Beach", "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": "E0576", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "wash in salted water, then bowl of fresh cold water + 1 dessertspoon sugar, 10-15 minutes — Lou", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0580", "slug": "pepper-container", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Pepper container", "yield": "", "ingredients": "", "method": "bore a small hole high on the side to fill without tears", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": "Enem", "contributor_location": "The Oaks, NSW", "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": "E0576", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "bore a small hole high on the side to fill without tears", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0581", "slug": "ice-cubes-for-car-trip-insulated-jug", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Ice cubes for car-trip insulated jug", "yield": "", "ingredients": "", "method": "astic tumblers for gallon jug; kept cold 12 hours even at 100°F", "notes": "", "source": "Newspaper readers' hints. Date '56 NEW IDEA 18/5/68'. $2 prizes.", "contributor_name": "Jenny", "contributor_location": "Mortlake", "source_publication": null, "source_date": "1968-05-18", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170740.jpg" ], "parent_id": "E0576", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "astic tumblers for gallon jug; kept cold 12 hours even at 100°F (40°C / Gas ½)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [] }, { "id": "E0582", "slug": "reader-hints-onion-core-planting-crumb-mash", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — onion-core planting & crumb mash (Jan 1968)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Hint of the Week: cut onion to plant the core — keep the centre core intact when cutting; plant in box, harvest green tops for salads, later bulbs available — Ladies, Smithton. (2) Crumb mash: over-cooked pulpy potatoes can be rescued by mixing in dry breadcrumbs with seasoning and butter; the crumbs absorb the water and disappear, leaving fluffy potatoes — R.F., Nambucca. (3) Vacuum flask cleaning: 2 tsp bicarbonate of soda + hot water, stand 24 hours — Queenie, Red Hill. (4) Small tablet bottles with plastic clip-on lids for individual lunch-box salad dressing or tomato sauce — Alma, Burwood. (5) Tinned soups (tomato/mushroom/asparagus) heated undiluted as sauces for hamburgers, rissoles, meat dishes. (6) Vegetable grater stood in corner of square flat biscuit tin: steady grater, vegetables caught neatly — Wess, Culgoa.", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Hint of the Week: cut onion to plant the core — keep the centre core intact when cutting; plant in box, harvest green tops for salads, later bulbs available — Ladies, Smithton. (2) Crumb mash: over-cooked pulpy potatoes can be rescued by mixing in dry breadcrumbs with seasoning and butter; the crumbs absorb the water and disappear, leaving fluffy potatoes — R.F., Nambucca. (3) Vacuum flask cleaning: 2 tsp bicarb soda + hot water, stand 24 hours — Queenie, Red Hill. (4) Small tablet bottles with plastic clip-on lids for individual lunch-box salad dressing or tomato sauce — Alma, Burwood. (5) Tinned soups (tomato/mushroom/asparagus) heated undiluted as sauces for hamburgers, rissoles, meat dishes. (6) Vegetable grater stood in corner of square flat biscuit tin: steady grater, vegetables caught neatly — Wess, Culgoa.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0583", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "cut onion to plant the core — keep the centre core intact when cutting; plant in box, harvest green tops for salads, later bulbs available", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": "Ladies", "contributor_location": "Smithton", "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut onion to plant the core — keep the centre core intact when cutting; plant in box, harvest green tops for salads, later bulbs available", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0584", "slug": "crumb-mash", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Crumb mash", "yield": "", "ingredients": "", "method": "over-cooked pulpy potatoes can be rescued by mixing in dry breadcrumbs with seasoning and butter; the crumbs absorb the water and disappear, leaving fluffy potatoes", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": "R.F", "contributor_location": "Nambucca", "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "over-cooked pulpy potatoes can be rescued by mixing in dry breadcrumbs with seasoning and butter; the crumbs absorb the water and disappear, leaving fluffy potatoes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0585", "slug": "vacuum-flask-cleaning", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Vacuum flask cleaning", "yield": "", "ingredients": "", "method": "2 tsp bicarbonate of soda + hot water, stand 24 hours", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": "Queenie", "contributor_location": "Red Hill", "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "2 tsp bicarb soda + hot water, stand 24 hours", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0586", "slug": "small-tablet-bottles-with-plastic-clip-on-lids-for", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Small tablet bottles with plastic clip-on lids for…", "yield": "", "ingredients": "", "method": "Small tablet bottles with plastic clip-on lids for individual lunch-box salad dressing or tomato sauce", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": "Alma", "contributor_location": "Burwood", "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Small tablet bottles with plastic clip-on lids for individual lunch-box salad dressing or tomato sauce", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0587", "slug": "tinned-soups-heated-undiluted", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Tinned soups (tomato/mushroom/asparagus) heated undiluted…", "yield": "", "ingredients": "", "method": "Tinned soups (tomato/mushroom/asparagus) heated undiluted as sauces for hamburgers, rissoles, meat dishes", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tinned soups (tomato/mushroom/asparagus) heated undiluted as sauces for hamburgers, rissoles, meat dishes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0588", "slug": "vegetable-grater-stood-in-corner-of-square-flat-biscuit-tin", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Vegetable grater stood in corner of square flat biscuit tin", "yield": "", "ingredients": "", "method": "steady grater, vegetables caught neatly", "notes": "", "source": "Newspaper readers' hints column. Date '54 NEW IDEA 27/1/68'. $2 prizes.", "contributor_name": "Wess", "contributor_location": "Culgoa", "source_publication": null, "source_date": "1968-01-27", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170752.jpg" ], "parent_id": "E0582", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "steady grater, vegetables caught neatly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0589", "slug": "duplicate-angle-of-file-170752", "kind": "note", "source_format": "note", "category": "note", "subcategory": "misc", "title": "Duplicate angle of file 170752", "yield": "", "ingredients": "", "method": "", "notes": "Sideways duplicate scan of the previous hints page (Readers' household hints $2 prize column).", "source": "Same hints page as file 20240128_170752.jpg, photographed sideways. No new content.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170807.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "", "modernisation_summary": "No modernisation applied — this is a reference document or note.", "modernisation_notes": [], "parsed_ingredients": [] }, { "id": "E0590", "slug": "reader-hints-nov-dec-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Nov-Dec 1967 (jam test, powdered milk custard)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Jam consistency test: drop on clean blotting paper — no watery rim around drop means right consistency — Eulo Somerville, V. (2) Baked custard with powdered milk: warm water in saucepan; mix dry powdered milk, custard powder and sugar; add to warm water; beat with rotary beater until lump-free; boil and stir — Time Saver, Glossop. (3) Non-stick baked potatoes in electric frying pan: turn pan off and wait for fat to stop bubbling before flipping — Bid, Mark's Point. (4) Aluminium foil 'half-saucepan' divider for cooking two foods at once — Housewife, Hobart. (5) Vanilla freshener for bread bin (½ tsp on crust prevents mildew) and refrigerator wash-out (½ tsp keeps it fresh) — N.B., Woolgoolga. (6) Hint of the Week: onion-shallots from sprouting onions — wait for shoots a couple of inches long, plant with half-inch showing; pick white stalks like shallots — Sally Anne, Noggerup.", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Jam consistency test: drop on clean blotting paper — no watery rim around drop means right consistency — Eulo Somerville, V. (2) Baked custard with powdered milk: warm water in saucepan; mix dry powdered milk, custard powder and sugar; add to warm water; beat with rotary beater until lump-free; boil and stir — Time Saver, Glossop. (3) Non-stick baked potatoes in electric frying pan: turn pan off and wait for fat to stop bubbling before flipping — Bid, Mark's Point. (4) Aluminium foil 'half-saucepan' divider for cooking two foods at once — Housewife, Hobart. (5) Vanilla freshener for bread bin (½ tsp on crust prevents mildew) and refrigerator wash-out (½ tsp keeps it fresh) — N.B., Woolgoolga. (6) Hint of the Week: onion-shallots from sprouting onions — wait for shoots a couple of inches long, plant with half-inch showing; pick white stalks like shallots — Sally Anne, Noggerup.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0591", "slug": "jam-consistency-test", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Jam consistency test", "yield": "", "ingredients": "", "method": "drop on clean blotting paper — no watery rim around drop means right consistency", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "Eulo Somerville", "contributor_location": "V", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "drop on clean blotting paper — no watery rim around drop means right consistency", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0592", "slug": "baked-custard-with-powdered-milk", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Baked custard with powdered milk", "yield": "", "ingredients": "", "method": "warm water in saucepan; mix dry powdered milk, custard powder and sugar; add to warm water; beat with rotary beater until lump-free; boil and stir", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "Time Saver", "contributor_location": "Glossop", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "warm water in saucepan; mix dry powdered milk, custard powder and sugar; add to warm water; beat with rotary beater until lump-free; boil and stir", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0593", "slug": "non-stick-baked-potatoes-in-electric-frying-pan", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Non-stick baked potatoes in electric frying pan", "yield": "", "ingredients": "", "method": "turn pan off and wait for fat to stop bubbling before flipping", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "Bid", "contributor_location": "Mark's Point", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "turn pan off and wait for fat to stop bubbling before flipping", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0594", "slug": "aluminium-foil-half-saucepan-divider-for-cooking-two", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Aluminium foil 'half-saucepan' divider for cooking two…", "yield": "", "ingredients": "", "method": "Aluminium foil 'half-saucepan' divider for cooking two foods at once", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "Housewife", "contributor_location": "Hobart", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Aluminium foil 'half-saucepan' divider for cooking two foods at once", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0595", "slug": "vanilla-freshener-for-bread-bin-tsp-on-crust-prevents", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Vanilla freshener for bread bin (½ tsp on crust prevents…", "yield": "", "ingredients": "", "method": "Vanilla freshener for bread bin (½ tsp on crust prevents mildew) and refrigerator wash-out (½ tsp keeps it fresh)", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "N.B", "contributor_location": "Woolgoolga", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Vanilla freshener for bread bin (½ tsp on crust prevents mildew) and refrigerator wash-out (½ tsp keeps it fresh)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0596", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "onion-shallots from sprouting onions — wait for shoots a couple of inches long, plant with half-inch showing; pick white stalks like shallots", "notes": "", "source": "Newspaper readers' hints. Dates: '54 NEW IDEA 4/11/67', '44 NEW IDEA 2/12/67', '50 NEW IDEA 23/12/67'.", "contributor_name": "Sally Anne", "contributor_location": "Noggerup", "source_publication": null, "source_date": "1967-11-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170802.jpg" ], "parent_id": "E0590", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "onion-shallots from sprouting onions — wait for shoots a couple of inches long, plant with half-inch showing; pick white stalks like shallots", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0597", "slug": "cold-potato-patty-snack", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Cold Potato Patty Snack", "yield": "Pan-fried patties", "ingredients": "Left-over cold potato (mashed) OR grated raw potato; 1 rasher bacon, crumbled; salt and pepper; 1 beaten egg.", "method": "Try a rasher of bacon, crumble. Add mashed cold cooked potato (or grated raw potato), pepper, salt and 1 beaten egg. Drop by spoonfuls into hot fat, fry till browned on both sides.", "notes": "", "source": "Hint clipping (Wise Gal, Moe, V). New Idea 20/7/68.", "contributor_name": "Wise Gal", "contributor_location": "Moe, V", "source_publication": "New Idea", "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Left-over cold potato (mashed) OR grated raw potato; 1 rasher bacon, crumbled; salt and pepper; 1 beaten egg.", "method_modern": "Try a rasher of bacon, crumble. Add mashed cold cooked potato (or grated raw potato), pepper, salt and 1 beaten egg. Drop by spoonfuls into hot fat, fry till browned on both sides.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Left-over cold potato (mashed) OR grated raw potato", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Left-over cold potato OR grated raw potato", "ingredient": "left-over cold potato", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "mashed" }, { "raw": "1 rasher bacon, crumbled", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "rasher bacon, crumbled", "ingredient": "rasher bacon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "beaten egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" } ] }, { "id": "E0598", "slug": "apricot-coconut-cake-topping", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Apricot-Coconut Cake Topping", "yield": "Topping for 1 plain butter cake", "ingredients": "2 tablespoons apricot jam; ¼ cup coconut.", "method": "Mix two tablespoons apricot jam with ¼ cup coconut, spread over top of plain butter cake before baking.", "notes": "", "source": "Hint clipping (West Wind, Hermit Park, Q).", "contributor_name": "West Wind", "contributor_location": "Hermit Park, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 tablespoons apricot jam; ¼ cup coconut.", "method_modern": "Mix two tablespoons apricot jam with ¼ cup coconut, spread over top of plain butter cake before baking.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "2 tablespoons apricot jam", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "apricot jam", "ingredient": "jam", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ cup coconut", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 62, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0599", "slug": "reader-hints-july-1968", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — July 1968 (scrambled eggs, toffee pan, beef gravy, carrots)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Lemon juice in scrambled eggs prevents sticking to pan — Annie, Errington. (2) Clean toffee pan: 1 tbsp bicarbonate of soda + saucepan of water, boil a few minutes — Easy, Pindar. (3) Beef gravy: y mustard in thickening — substitute for horseradish — Bell, Ipswich. (4) Wilted carrots: soak in bowl of cold water in fridge — Pam, Winston Hills. (5) Picnic clean-up: plastic bag for leftovers, each member contributes — secure with rubber band, dispose at home — Sequoia, Ashfield. (6) Hint of the Week: plastic sheet as extra holiday blanket — between sheet and blanket gives plenty of warmth and is ideal for campers because it is light to carry — Lu Lu, East Brisbane.", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": null, "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Lemon juice in scrambled eggs prevents sticking to pan — Annie, Errington. (2) Clean toffee pan: 1 tbsp bicarb soda + saucepan of water, boil a few minutes — Easy, Pindar. (3) Beef gravy: y mustard in thickening — substitute for horseradish — Bell, Ipswich. (4) Wilted carrots: soak in bowl of cold water in fridge — Pam, Winston Hills. (5) Picnic clean-up: plastic bag for leftovers, each member contributes — secure with rubber band, dispose at home — Sequoia, Ashfield. (6) Hint of the Week: plastic sheet as extra holiday blanket — between sheet and blanket gives plenty of warmth and is ideal for campers because it is light to carry — Lu Lu, East Brisbane.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0600", "slug": "lemon-juice-in-scrambled-eggs-prevents-sticking-to-pan", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Lemon juice in scrambled eggs prevents sticking to pan", "yield": "", "ingredients": "", "method": "Lemon juice in scrambled eggs prevents sticking to pan", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Annie", "contributor_location": "Errington", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lemon juice in scrambled eggs prevents sticking to pan", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0601", "slug": "clean-toffee-pan", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Clean toffee pan", "yield": "", "ingredients": "", "method": "1 tbsp bicarbonate of soda + saucepan of water, boil a few minutes", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Easy", "contributor_location": "Pindar", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 tbsp bicarb soda + saucepan of water, boil a few minutes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0602", "slug": "beef-gravy", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Beef gravy", "yield": "", "ingredients": "", "method": "y mustard in thickening — substitute for horseradish", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Bell", "contributor_location": "Ipswich", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "y mustard in thickening — substitute for horseradish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0603", "slug": "wilted-carrots", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Wilted carrots", "yield": "", "ingredients": "", "method": "soak in bowl of cold water in fridge", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Pam", "contributor_location": "Winston Hills", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "soak in bowl of cold water in fridge", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0604", "slug": "picnic-clean-up", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Picnic clean-up", "yield": "", "ingredients": "", "method": "plastic bag for leftovers, each member contributes — secure with rubber band, dispose at home", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Sequoia", "contributor_location": "Ashfield", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "plastic bag for leftovers, each member contributes — secure with rubber band, dispose at home", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0605", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "plastic sheet as extra holiday blanket — between sheet and blanket gives plenty of warmth and is ideal for campers because it is light to carry", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 20/7/68' and '54 NEW IDEA 10/2/68'.", "contributor_name": "Lu Lu", "contributor_location": "East Brisbane", "source_publication": null, "source_date": "1968-07-20", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170816.jpg" ], "parent_id": "E0599", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "plastic sheet as extra holiday blanket — between sheet and blanket gives plenty of warmth and is ideal for campers because it is light to carry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0606", "slug": "stale-fruit-cake-steamed-pudding", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Stale Fruit Cake Steamed Pudding (Scrooge)", "yield": "Steamed pudding (about 20 minutes)", "ingredients": "Stale fruit cake (crumbled); 1 good tablespoon jam; ½ cup boiling water. To serve: hot custard.", "method": "Crumble cake into a basin. Mix in one good tablespoon of jam melted in ½ cup boiling water. Turn into lightly buttered steamer and steam about 20 minutes or until well heated through. Serve with hot custard.", "notes": "Brilliant frugal recipe to use up stale fruit cake.", "source": "Hint of the Week $ipping (Scrooge, Townsville, Q).", "contributor_name": "Scrooge", "contributor_location": "Townsville, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": null, "tags": [ "baking", "frugal", "preserves" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Stale fruit cake (crumbled); 1 good tablespoon jam; ½ cup boiling water. To serve: hot custard.", "method_modern": "Crumble cake into a basin. Mix in one good tablespoon of jam melted in ½ cup boiling water. Turn into lightly buttered steamer and steam about 20 minutes or until well heated through. Serve with hot custard.", "notes_modern": "Brilliant frugal recipe to use up stale fruit cake.", "modernisation_notes": [], "modernisation_summary": "Genius use-it-up recipe. Modern equivalent: same method, steamed 20 min in a heatproof bowl covered with foil + greased baking paper, set on an upturned saucer in a saucepan of simmering water.", "modern_tips": "Microwave shortcut: crumbled cake + jam-melted-in-boiling-water in a microwave-safe bowl, covered, 2-3 min on medium. Serve with hot custard or vanilla ice cream.", "parsed_ingredients": [ { "raw": "Stale fruit cake (crumbled)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Stale fruit cake", "ingredient": "stale fruit cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "crumbled" }, { "raw": "1 good tablespoon jam", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "good tablespoon jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ cup boiling water", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "To serve: hot custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "To serve: hot custard", "ingredient": "to serve: hot custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0607", "slug": "coloured-coconut-ice-with-cordial-extract", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Coloured Coconut Ice with Cordial Extract", "yield": "Confectionery batch (any flavour)", "ingredients": "Coconut ice mixture; cordial extract (lime, lemon, raspberry, etc.).", "method": "When making coconut ice, marshmallows and similar confections for fetes, use cordial extract — which is flavoring and coloring combined. Lime, lemon and raspberry are just a few of the cordials available.", "notes": "Two-in-one shortcut for fete confectionery.", "source": "Hint of the Week $2 prize (Jay, Brisbane, Q).", "contributor_name": "Jay", "contributor_location": "Brisbane, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": null, "tags": [ "beverage", "decimal-era", "fete-bake" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Coconut ice mixture; cordial extract (lime, lemon, raspberry, etc.).", "method_modern": "When making coconut ice, marshmallows and similar confections for fetes, use cordial extract — which is flavoring and coloring combined. Lime, lemon and raspberry are just a few of the cordials available.", "notes_modern": "Two-in-one shortcut for fete confectionery.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Coconut ice mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Coconut ice mixture", "ingredient": "coconut ice mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cordial extract (lime, lemon, raspberry, etc.)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cordial extract", "ingredient": "cordial extract", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "lime, lemon, raspberry, etc." } ] }, { "id": "E0608", "slug": "savoury-scones", "kind": "recipe", "source_format": "clipping", "category": "scone", "subcategory": "clipping", "title": "Savoury Scones (cheese + pepper + pimento)", "yield": "Scones (topping for chicken or meat casseroles)", "ingredients": "2 cups S.R. flour; 1½ tablespoons chopped green pepper; 1½ tablespoons chopped pimento; 1 cup shredded cheese (plus liquid and method as for plain scones).", "method": "Add 1½ tablespoons chopped green pepper, 1½ tablespoons chopped pimento and 1 cup shredded cheese to usual 2 cups of S.R. flour — then mix as usual. These scones are tasty if cooked as a topping for savory chicken or meat casseroles.", "notes": "", "source": "Hint clipping (Ken-ken, Brisbane, Q).", "contributor_name": "Ken-ken", "contributor_location": "Brisbane, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "2 cups self-raising flour; 1½ tablespoons chopped green pepper; 1½ tablespoons chopped pimento; 1 cup shredded cheese (plus liquid and method as for plain scones).", "method_modern": "Add 1½ tablespoons chopped green pepper, 1½ tablespoons chopped pimento and 1 cup shredded cheese to usual 2 cups of self-raising flour — then mix as usual. These scones are tasty if cooked as a topping for savory chicken or meat casseroles.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, updated terminology.", "parsed_ingredients": [ { "raw": "2 cups self-raising flour", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ tablespoons chopped green pepper", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped green pepper", "ingredient": "capsicum", "category": "produce", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ tablespoons chopped pimento", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "chopped pimento", "ingredient": "pimento", "category": "pantry", "amount_metric": 30, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup shredded cheese (plus liquid and method as for plain scones)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "shredded cheese", "ingredient": "cheese", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "plus liquid and method as for plain scones" } ] }, { "id": "E0609", "slug": "jam-tartlets", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Jam Tartlets (toasted coconut)", "yield": "Pastry cases (school lunches)", "ingredients": "Pastry cases; jam (dark jam preferred); coconut (generous amount).", "method": "Make pastry cases, fill with jam in usual way. Place in oven and when partly cooked remove and sprinkle jam with generous amount of coconut. Return to oven to finish baking. Result is a nice toasted topping, very tasty. Most effective when dark jam is used.", "notes": "", "source": "Hint clipping (Mrs Lola M. Piper, 'Ingleburn,' Cassilis 3N, NSW).", "contributor_name": "Mrs Lola M. Piper", "contributor_location": "'Ingleburn,' Cassilis 3N, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry cases; jam (dark jam preferred); coconut (generous amount).", "method_modern": "Make pastry cases, fill with jam in usual way. Place in oven and when partly cooked remove and sprinkle jam with generous amount of coconut. Return to oven to finish baking. Result is a nice toasted topping, very tasty. Most effective when dark jam is used.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pastry cases", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pastry cases", "ingredient": "pastry cases", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "jam (dark jam preferred)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "dark jam preferred" }, { "raw": "coconut (generous amount)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "generous amount" } ] }, { "id": "E0610", "slug": "reader-hints-jan-jul-1968", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan-Jul 1968 (thickening, rice custard, fish coating)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Instant mashed potato thickens gravy, soups and stews — M.S., Moonah. (2) Baked rice custard: beat eggs with honey instead of sugar — Honey Bun, Cheltenham. (3) Fish coating (when eggs scarce): 1 tbsp custard powder mixed with 2 tbsp water — also good glaze for pastry, scones, cakes — Mac, Hornsby. (4) Stuffing squash: use raw rice with other stuffing ingredients — absorbs excess water — Gee, Red Hill. (5) Rescue overwhipped cream: 1 tbsp iced water (or small ice piece), whip again briefly — Mek, Mt Gambier. (6) Corned beef storage in its cooking water in fridge: stays moist for a fortnight — Mrs Mac, Port Augusta. (7) Wholemeal flour fish batter for new flavor — Mrs J. Keuncally, Glenroy. (8) Syrup pickles: use golden syrup instead of sugar for sweetening — pickle keeps better and doesn't dry on top — Windara, Devonport.", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Instant mashed potato thickens gravy, soups and stews — M.S., Moonah. (2) Baked rice custard: beat eggs with honey instead of sugar — Honey Bun, Cheltenham. (3) Fish coating (when eggs scarce): 1 tbsp custard powder mixed with 2 tbsp water — also good glaze for pastry, scones, cakes — Mac, Hornsby. (4) Stuffing squash: use raw rice with other stuffing ingredients — absorbs excess water — Gee, Red Hill. (5) Rescue overwhipped cream: 1 tbsp iced water (or small ice piece), whip again briefly — Mek, Mt Gambier. (6) Corned beef storage in its cooking water in fridge: stays moist for a fortnight — Mrs Mac, Port Augusta. (7) Wholemeal flour fish batter for new flavor — Mrs J. Keuncally, Glenroy. (8) Syrup pickles: use golden syrup instead of sugar for sweetening — pickle keeps better and doesn't dry on top — Windara, Devonport.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0611", "slug": "instant-mashed-potato-thickens-gravy-soups-and-stews", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Instant mashed potato thickens gravy, soups and stews", "yield": "", "ingredients": "", "method": "Instant mashed potato thickens gravy, soups and stews", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "M.S", "contributor_location": "Moonah", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Instant mashed potato thickens gravy, soups and stews", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0612", "slug": "baked-rice-custard", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Baked rice custard", "yield": "", "ingredients": "", "method": "beat eggs with honey instead of sugar", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Honey Bun", "contributor_location": "Cheltenham", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "beat eggs with honey instead of sugar", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0613", "slug": "fish-coating", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fish coating (when eggs scarce)", "yield": "", "ingredients": "", "method": "Fish coating (when eggs scarce): 1 tbsp custard powder mixed with 2 tbsp water — also good glaze for pastry, scones, cakes", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Mac", "contributor_location": "Hornsby", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fish coating (when eggs scarce): 1 tbsp custard powder mixed with 2 tbsp water — also good glaze for pastry, scones, cakes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0614", "slug": "stuffing-squash", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Stuffing squash", "yield": "", "ingredients": "", "method": "use raw rice with other stuffing ingredients — absorbs excess water", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Gee", "contributor_location": "Red Hill", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use raw rice with other stuffing ingredients — absorbs excess water", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0615", "slug": "rescue-overwhipped-cream", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Rescue overwhipped cream", "yield": "", "ingredients": "", "method": "1 tbsp iced water (or small ice piece), whip again briefly", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Mek", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 tbsp iced water (or small ice piece), whip again briefly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0616", "slug": "corned-beef-storage-in-its-cooking-water-in-fridge", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Corned beef storage in its cooking water in fridge", "yield": "", "ingredients": "", "method": "stays moist for a fortnight", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Mrs Mac", "contributor_location": "Port Augusta", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "stays moist for a fortnight", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0617", "slug": "wholemeal-flour-fish-batter-for-new-flavor", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Wholemeal flour fish batter for new flavor", "yield": "", "ingredients": "", "method": "Wholemeal flour fish batter for new flavor", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Mrs J. Keuncally", "contributor_location": "Glenroy", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wholemeal flour fish batter for new flavor", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0618", "slug": "syrup-pickles", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Syrup pickles", "yield": "", "ingredients": "", "method": "use golden syrup instead of sugar for sweetening — pickle keeps better and doesn't dry on top", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 13/7/68' and '54 NEW IDEA 20/1/68'.", "contributor_name": "Windara", "contributor_location": "Devonport", "source_publication": null, "source_date": "1968-07-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170831.jpg" ], "parent_id": "E0610", "tags": [ "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "use golden syrup instead of sugar for sweetening — pickle keeps better and doesn't dry on top", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0619", "slug": "fudge-in-ice-cube-trays", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Fudge in Ice-Cube Trays", "yield": "Uniform fudge squares", "ingredients": "Fudge mixture (any recipe).", "method": "When making fudge, pour into buttered ice-cube trays and each piece will be the same size.", "notes": "Clever portion-control trick.", "source": "Hint clipping (M.M., Windsor, NSW). New Idea 9/12/67.", "contributor_name": "M.M.", "contributor_location": "Windsor, NSW", "source_publication": "New Idea", "source_date": "1967-12-09", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Fudge mixture (any recipe).", "method_modern": "When making fudge, pour into buttered ice-cube trays and each piece will be the same size.", "notes_modern": "Clever portion-control trick.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Fudge mixture (any recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fudge mixture", "ingredient": "fudge mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any recipe" } ] }, { "id": "E0620", "slug": "date-or-nut-roll-baked-in-preserving-bottle", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Date or Nut Roll Baked in Preserving Bottle", "yield": "1 cylindrical roll (350°F oven)", "ingredients": "Date or nut roll batter; preserving bottle (with lid).", "method": "Use a preserving bottle when baking your next date or nut roll. Stand bottle (with lid on) in a 350°F oven; bake until brown. The clear glass allows checking doneness at a glance.", "notes": "Common vintage Australian baking method — long lost.", "source": "Hint of the Week $2 prize (Square, Chinchilla, Q).", "contributor_name": "Square", "contributor_location": "Chinchilla, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": null, "tags": [ "baking", "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Date or nut roll batter; preserving bottle (with lid).", "method_modern": "Use a preserving bottle when baking your next date or nut roll. Stand bottle (with lid on) in a 350°F (175°C / Gas 4) oven; bake until brown. The clear glass allows checking doneness at a glance.", "notes_modern": "Common vintage Australian baking method — long lost.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "Date or nut roll batter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Date or nut roll batter", "ingredient": "date", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "preserving bottle (with lid)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "preserving bottle", "ingredient": "preserving bottle", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "with lid" } ] }, { "id": "E0621", "slug": "reader-hints-dec-1967-22-april-1964", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Dec 1967 + 22 April 1964 (earliest New Idea)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Carrot saver: bulk carrots/parsnips embedded in moist earth in bucket keep about 3 weeks — E.T., Ryde. (2) Parsley sponge: scatter seeds on damp sponge, hang up — fresh parsley at fingertips — Jern, Seaton. (3) Beetroot-soaked onion rings on top of salad — gay salad — E.M.M., Armidale. (4) Steak topping: sour cream + pepper, salt, horseradish — spoon on grilled steak — Kay S., Toowoomba. (5) Cook toast on one side ahead of time when serving many — B.Mc., Forest Hill. (6) Empty fruit tin chicken-waterer (2 holes near open end, inverted on saucer) — Aunty May, Rockhampton. (7) Sending baked goods by post (warm-iron sealed plastic bag) — N.E., North Coast. (8) Add 1 tsp glycerine to hot water when filling new hot-water bottle — keeps rubber soft — West Wind, Townsville.", "notes": "Note 'Yellow find!' came from Lae, TPNG (Territory of Papua and New Guinea — pre-Independence 1975).", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Carrot saver: bulk carrots/parsnips embedded in moist earth in bucket keep about 3 weeks — E.T., Ryde. (2) Parsley sponge: scatter seeds on damp sponge, hang up — fresh parsley at fingertips — Jern, Seaton. (3) Beetroot-soaked onion rings on top of salad — gay salad — E.M.M., Armidale. (4) Steak topping: sour cream + pepper, salt, horseradish — spoon on grilled steak — Kay S., Toowoomba. (5) Cook toast on one side ahead of time when serving many — B.Mc., Forest Hill. (6) Empty fruit tin chicken-waterer (2 holes near open end, inverted on saucer) — Aunty May, Rockhampton. (7) Sending baked goods by post (warm-iron sealed plastic bag) — N.E., North Coast. (8) Add 1 tsp glycerine to hot water when filling new hot-water bottle — keeps rubber soft — West Wind, Townsville.", "notes_modern": "Note 'Yellow find!' came from Lae, TPNG (Territory of Papua and New Guinea — pre-Independence 1975).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0622", "slug": "carrot-saver", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Carrot saver", "yield": "", "ingredients": "", "method": "bulk carrots/parsnips embedded in moist earth in bucket keep about 3 weeks", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "E.T", "contributor_location": "Ryde", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "bulk carrots/parsnips embedded in moist earth in bucket keep about 3 weeks", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0623", "slug": "parsley-sponge", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Parsley sponge", "yield": "", "ingredients": "", "method": "scatter seeds on damp sponge, hang up — fresh parsley at fingertips", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "Jern", "contributor_location": "Seaton", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "scatter seeds on damp sponge, hang up — fresh parsley at fingertips", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0624", "slug": "beetroot-soaked-onion-rings-on-top-of-salad-gay-salad", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Beetroot-soaked onion rings on top of salad — gay salad", "yield": "", "ingredients": "", "method": "Beetroot-soaked onion rings on top of salad — gay salad", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "E.M.M", "contributor_location": "Armidale", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Beetroot-soaked onion rings on top of salad — gay salad", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0625", "slug": "steak-topping", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Steak topping", "yield": "", "ingredients": "", "method": "sour cream + pepper, salt, horseradish — spoon on grilled steak", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "Kay S", "contributor_location": "Toowoomba", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sour cream + pepper, salt, horseradish — spoon on grilled steak", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0626", "slug": "cook-toast-on-one-side-ahead-of-time-when-serving-many", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cook toast on one side ahead of time when serving many", "yield": "", "ingredients": "", "method": "Cook toast on one side ahead of time when serving many", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "B.Mc", "contributor_location": "Forest Hill", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cook toast on one side ahead of time when serving many", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0627", "slug": "empty-fruit-tin-chicken-waterer-2-holes-near-open-end", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Empty fruit tin chicken-waterer (2 holes near open end,…", "yield": "", "ingredients": "", "method": "Empty fruit tin chicken-waterer (2 holes near open end, inverted on saucer)", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "Aunty May", "contributor_location": "Rockhampton", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Empty fruit tin chicken-waterer (2 holes near open end, inverted on saucer)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0628", "slug": "sending-baked-goods-by-post", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Sending baked goods by post (warm-iron sealed plastic bag)", "yield": "", "ingredients": "", "method": "Sending baked goods by post (warm-iron sealed plastic bag)", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "N.E", "contributor_location": "North Coast", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Sending baked goods by post (warm-iron sealed plastic bag)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0629", "slug": "add-1-tsp-glycerine-to-hot-water-when-filling-new-hot-water", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Add 1 tsp glycerine to hot water when filling new hot-water…", "yield": "", "ingredients": "", "method": "Add 1 tsp glycerine to hot water when filling new hot-water bottle — keeps rubber soft", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 16/12/67', '42 NEW IDEA 9/12/67', and 'NEW IDEA 22/4/64' (earliest New Idea date in the cookbook). 'Yellow find!' attributed to E.K., Lae, TPNG (pre-1975 Territory of Papua and New Guinea reference).", "contributor_name": "West Wind", "contributor_location": "Townsville", "source_publication": "New Idea", "source_date": "1967-12-16", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170841.jpg" ], "parent_id": "E0621", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Add 1 tsp glycerine to hot water when filling new hot-water bottle — keeps rubber soft", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0630", "slug": "brown-sugar-blackberry-jam", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Brown Sugar Blackberry Jam", "yield": "Blackberry jam (richer flavour)", "ingredients": "Blackberries; brown sugar (instead of white).", "method": "When making blackberry jam, use brown sugar instead of white. The flavour is richer.", "notes": "Quote: 'I learnt this from my husband! I was making blackberry jam and he said: \"Try brown sugar.\" We argued and each cooked a batch \"our\" ways. His was best — and I've used brown sugar ever since.'", "source": "Hint clipping (Poppet, Bingara, NSW).", "contributor_name": "Poppet", "contributor_location": "Bingara, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Blackberries; brown sugar (instead of white).", "method_modern": "When making blackberry jam, use brown sugar instead of white. The flavour is richer.", "notes_modern": "Quote: 'I learnt this from my husband! I was making blackberry jam and he said: \"Try brown sugar.\" We argued and each cooked a batch \"our\" ways. His was best — and I've used brown sugar ever since.'", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Blackberries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Blackberries", "ingredient": "blackberries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "brown sugar (instead of white)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "instead of white" } ] }, { "id": "E0631", "slug": "deep-frozen-scone-pizzas", "kind": "recipe", "source_format": "clipping", "category": "scone", "subcategory": "clipping", "title": "Deep-Frozen Scone Pizzas (instant guest snack)", "yield": "Small pizzas (one per scone half)", "ingredients": "Deep-frozen scones (packet); tomato slices; cheese slices; small anchovy fillets.", "method": "Halve scones straight from the packet, place on greased oven tray, top each half with slices of tomato and cheese and one small anchovy fillet. Bake in hot oven.", "notes": "Convenience hack from the late 60s freezer revolution.", "source": "Hint clipping (Mrs B. Baker, Marrickville, NSW 2204).", "contributor_name": "Mrs B. Baker", "contributor_location": "Marrickville, NSW 2204", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Deep-frozen scones (packet); tomato slices; cheese slices; small anchovy fillets.", "method_modern": "Halve scones straight from the packet, place on greased oven tray, top each half with slices of tomato and cheese and one small anchovy fillet. Bake in hot (200°C / 400°F / Gas 6).", "notes_modern": "Convenience hack from the late 60s freezer revolution.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "Deep-frozen scones (packet)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Deep-frozen scones", "ingredient": "deep-frozen scones", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "packet" }, { "raw": "tomato slices", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "tomato slices", "ingredient": "tomato slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cheese slices", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cheese slices", "ingredient": "cheese slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "small anchovy fillets", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small anchovy fillets", "ingredient": "anchovies", "category": "fish", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0632", "slug": "reader-hints-jan-1968-24-sept-1966-9-sept-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan 1968 + 24 Sept 1966 + 9 Sept 1967", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Dumplings on a foil round over stew prevent soggy dumplings — E.B., Midland. (2) Egg saver: unsweetened apple pulp binds meat loaf, rissoles — adds flavour — E.M.M., Armidale. (3) Mint sauce from small mint patch: snip leaves only (not stalks) — they regrow quickly — K.B., Mildura. (4) Pot holders use ring section of fliptop drink cans for hangers — Wes, Wodonga. (5) Browning sheet: double aluminium foil on rack, wipe with cloth, renew when needed — Jan, Hobart. (6) Nut-loaf tin: bottom lid on, small rubber preserving ring around the tin to hold side closed while filling — Farmer's Wife, Butler Tanks. (7) Lemon trees fruit better with 1 lb washing soda in 2 gal water poured 2 ft from trunk — Worthwhile, Windsor.", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "tpng", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Dumplings on a foil round over stew prevent soggy dumplings — E.B., Midland. (2) Egg saver: unsweetened apple pulp binds meat loaf, rissoles — adds flavour — E.M.M., Armidale. (3) Mint sauce from small mint patch: snip leaves only (not stalks) — they regrow quickly — K.B., Mildura. (4) Pot holders use ring section of fliptop drink cans for hangers — Wes, Wodonga. (5) Browning sheet: double aluminium foil on rack, wipe with cloth, renew when needed — Jan, Hobart. (6) Nut-loaf tin: bottom lid on, small rubber preserving ring around the tin to hold side closed while filling — Farmer's Wife, Butler Tanks. (7) Lemon trees fruit better with 1 lb (450g) washing soda in 2 gal water poured 2 ft from trunk — Worthwhile, Windsor.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0633", "slug": "dumplings-on-a-foil-round-over-stew-prevent-soggy-dumplings", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dumplings on a foil round over stew prevent soggy dumplings", "yield": "", "ingredients": "", "method": "Dumplings on a foil round over stew prevent soggy dumplings", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "E.B", "contributor_location": "Midland", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dumplings on a foil round over stew prevent soggy dumplings", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0634", "slug": "egg-saver", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Egg saver", "yield": "", "ingredients": "", "method": "unsweetened apple pulp binds meat loaf, rissoles — adds flavour", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "E.M.M", "contributor_location": "Armidale", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "unsweetened apple pulp binds meat loaf, rissoles — adds flavour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0635", "slug": "mint-sauce-from-small-mint-patch", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Mint sauce from small mint patch", "yield": "", "ingredients": "", "method": "snip leaves only (not stalks) — they regrow quickly", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "K.B", "contributor_location": "Mildura", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "snip leaves only (not stalks) — they regrow quickly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0636", "slug": "pot-holders-use-ring-section-of-fliptop-drink-cans-for", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Pot holders use ring section of fliptop drink cans for…", "yield": "", "ingredients": "", "method": "Pot holders use ring section of fliptop drink cans for hangers", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "Wes", "contributor_location": "Wodonga", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pot holders use ring section of fliptop drink cans for hangers", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0637", "slug": "browning-sheet", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Browning sheet", "yield": "", "ingredients": "", "method": "double aluminium foil on rack, wipe with cloth, renew when needed", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "Jan", "contributor_location": "Hobart", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "double aluminium foil on rack, wipe with cloth, renew when needed", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0638", "slug": "nut-loaf-tin", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Nut-loaf tin", "yield": "", "ingredients": "", "method": "bottom lid on, small rubber preserving ring around the tin to hold side closed while filling", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "Farmer's Wife", "contributor_location": "Butler Tanks", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "bottom lid on, small rubber preserving ring around the tin to hold side closed while filling", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0639", "slug": "lemon-trees-fruit-better-with-1-lb-washing-soda-in-2-gal", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Lemon trees fruit better with 1 lb washing soda in 2 gal…", "yield": "", "ingredients": "", "method": "Lemon trees fruit better with 1 lb washing soda in 2 gal water poured 2 ft from trunk", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 13/1/68', '42 NEW IDEA 24/9/66', '9/9/67'. 'Sleeve saver' attributed to E.K., Lae, New Guinea — another TPNG reference.", "contributor_name": "Worthwhile", "contributor_location": "Windsor", "source_publication": null, "source_date": "1968-01-13", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170846.jpg" ], "parent_id": "E0632", "tags": [ "pre-decimal", "tpng", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lemon trees fruit better with 1 lb (450g) washing soda in 2 gal water poured 2 ft from trunk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0640", "slug": "cake-filling-banana-condensed-milk", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Cake Filling — Banana & Condensed Milk", "yield": "Quick cake filling", "ingredients": "1 banana; 1 tablespoon condensed milk.", "method": "Mash one banana with one tablespoon condensed milk.", "notes": "", "source": "Hint clipping (L.P.H., New Norfolk, T).", "contributor_name": "L.P.H.", "contributor_location": "New Norfolk, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 banana; 1 tablespoon condensed milk.", "method_modern": "Mash one banana with one tablespoon condensed milk.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 banana", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "banana", "ingredient": "banana", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 tablespoon condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0641", "slug": "delicious-topping-for-pork-chops", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Delicious Topping for Pork Chops (brown sugar + flour)", "yield": "Coating for chops/fillets (plus gravy)", "ingredients": "Equal quantities flour and brown sugar.", "method": "Mix equal quantities of flour and brown sugar — coat fried pork fillets or chops before frying. Any excess flour and sugar mixture can be used when making the gravy.", "notes": "", "source": "Hint clipping (Bon-bon, Branxholm, T).", "contributor_name": "Bon-bon", "contributor_location": "Branxholm, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Equal quantities flour and brown sugar.", "method_modern": "Mix equal quantities of flour and brown sugar — coat fried pork fillets or chops before frying. Any excess flour and sugar mixture can be used when making the gravy.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Equal quantities flour and brown sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Equal quantities flour and brown sugar", "ingredient": "equal quantities flour and brown sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0642", "slug": "pensioner-s-boiling-water-fruit-bottling", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Pensioner's Boiling-Water Fruit Bottling", "yield": "Bottled fruit (no proper outfit needed)", "ingredients": "Seasonal fruit (2-4 lb at a time); sugar (bought on special); 2 lb preserving jars with rubber rings and clips.", "method": "Stew fruit. Warm preserving jars. Put rubber rings on, fill jars to overflowing with boiling cooked fruit, put lid on then clip. Keeps well; complete bottling outfit is not required.", "notes": "Frugal pensioner's hack for fruit preserving without proper Fowlers Vacola gear.", "source": "Hint clipping (Hardup, Noble Park, V).", "contributor_name": "Hardup", "contributor_location": "Noble Park, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": null, "tags": [ "frugal", "preserves", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Seasonal fruit (2-4 lb (1800g) at a time); sugar (bought on special); 2 lb (900g) preserving jars with rubber rings and clips.", "method_modern": "Stew fruit. Warm preserving jars. Put rubber rings on, fill jars to overflowing with boiling cooked fruit, put lid on then clip. Keeps well; complete bottling outfit is not required.", "notes_modern": "Frugal pensioner's hack for fruit preserving without proper Fowlers Vacola gear.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Seasonal fruit (2-4 lb at a time)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Seasonal fruit", "ingredient": "seasonal fruit", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "2-4 lb at a time" }, { "raw": "sugar (bought on special)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "bought on special" }, { "raw": "2 lb preserving jars with rubber rings and clips", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "preserving jars with rubber rings and clips", "ingredient": "preserving jars with rubber rings and clips", "category": "other", "amount_metric": 907, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0643", "slug": "reader-hints-feb-1968-1964-1965", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Feb 1968 + 1964 + 1965 (cheese topping, fish batter, soup)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Grated cheese topping mixed with dry breadcrumbs — sprinkles better, makes a better crust for cauliflower/macaroni cheese — Hec, Nambour. (2) Enzyme washing powder + warm water overnight cleans burnt saucepans — Bowra Girl, Bowraville. (3) Overboiled corned beef: press as you would tongue, serve cold with salad — Entee, Strathalbyn. (4) Don't salt fish batter — sprinkle salt after cooking to keep batter crisp — Painted Wife, Whyalla. (5) Cut potatoes in half before peeling — easier — Spud, Leederville. (6) 1 or 2 cooked potatoes added to over-salty soup absorb salt — D.J.C., Wirrulla. (7) Homemade hand lotion: juice 1 lemon, 1 dsp glycerine, 1 tbsp eau de cologne, 1 dsp peroxide hydrogen — Sue, Launceston.", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Grated cheese topping mixed with dry breadcrumbs — sprinkles better, makes a better crust for cauliflower/macaroni cheese — Hec, Nambour. (2) Enzyme washing powder + warm water overnight cleans burnt saucepans — Bowra Girl, Bowraville. (3) Overboiled corned beef: press as you would tongue, serve cold with salad — Entee, Strathalbyn. (4) Don't salt fish batter — sprinkle salt after cooking to keep batter crisp — Painted Wife, Whyalla. (5) Cut potatoes in half before peeling — easier — Spud, Leederville. (6) 1 or 2 cooked potatoes added to over-salty soup absorb salt — D.J.C., Wirrulla. (7) Homemade hand lotion: juice 1 lemon, 1 dsp glycerine, 1 tbsp eau de cologne, 1 dsp peroxide hydrogen — Sue, Launceston.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0644", "slug": "grated-cheese-topping-mixed-with-dry-breadcrumbs", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Grated cheese topping mixed with dry breadcrumbs —…", "yield": "", "ingredients": "", "method": "Grated cheese topping mixed with dry breadcrumbs — sprinkles better, makes a better crust for cauliflower/macaroni cheese", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Hec", "contributor_location": "Nambour", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Grated cheese topping mixed with dry breadcrumbs — sprinkles better, makes a better crust for cauliflower/macaroni cheese", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0645", "slug": "enzyme-washing-powder-warm-water-overnight-cleans-burnt", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Enzyme washing powder + warm water overnight cleans burnt…", "yield": "", "ingredients": "", "method": "Enzyme washing powder + warm water overnight cleans burnt saucepans", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Bowra Girl", "contributor_location": "Bowraville", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Enzyme washing powder + warm water overnight cleans burnt saucepans", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0646", "slug": "overboiled-corned-beef", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Overboiled corned beef", "yield": "", "ingredients": "", "method": "press as you would tongue, serve cold with salad", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Entee", "contributor_location": "Strathalbyn", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "press as you would tongue, serve cold with salad", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0647", "slug": "don-t-salt-fish-batter-sprinkle-salt-after-cooking-to", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Don't salt fish batter — sprinkle salt after cooking to…", "yield": "", "ingredients": "", "method": "Don't salt fish batter — sprinkle salt after cooking to keep batter crisp", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Painted Wife", "contributor_location": "Whyalla", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Don't salt fish batter — sprinkle salt after cooking to keep batter crisp", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0648", "slug": "cut-potatoes-in-half-before-peeling-easier", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cut potatoes in half before peeling — easier", "yield": "", "ingredients": "", "method": "Cut potatoes in half before peeling — easier", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Spud", "contributor_location": "Leederville", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cut potatoes in half before peeling — easier", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0649", "slug": "1-or-2-cooked-potatoes-added-to-over-salty-soup-absorb-salt", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "1 Or 2 Cooked Potatoes Added To Over-Salty Soup Absorb Salt", "yield": "", "ingredients": "", "method": "1 or 2 cooked potatoes added to over-salty soup absorb salt", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "D.J.C", "contributor_location": "Wirrulla", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 or 2 cooked potatoes added to over-salty soup absorb salt", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0650", "slug": "homemade-hand-lotion", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Homemade hand lotion", "yield": "", "ingredients": "", "method": "juice 1 lemon, 1 dsp glycerine, 1 tbsp eau de cologne, 1 dsp peroxide hydrogen", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 24/2/68', '38 NEW IDEA 22/4/64', 'NEW IDEA 15/9/65'.", "contributor_name": "Sue", "contributor_location": "Launceston", "source_publication": null, "source_date": "1968-02-24", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170856.jpg" ], "parent_id": "E0643", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "juice 1 lemon, 1 dsp glycerine, 1 tbsp eau de cologne, 1 dsp peroxide hydrogen", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0651", "slug": "pumpkin-sandwich-loaf", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Pumpkin Sandwich Loaf", "yield": "1 loaf for school lunches", "ingredients": "Pumpkin scone mixture (any standard recipe).", "method": "Bake the usual pumpkin scone mixture in a loaf tin instead of as scones — makes a nice sandwich loaf for school lunches. Will take sweet or savory fillings.", "notes": "", "source": "Hint clipping (Neleh, Unanderra, NSW).", "contributor_name": "Neleh", "contributor_location": "Unanderra, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": null, "tags": [ "for-children", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pumpkin scone mixture (any standard recipe).", "method_modern": "Bake the usual pumpkin scone mixture in a loaf tin instead of as scones — makes a nice sandwich loaf for school lunches. Will take sweet or savory fillings.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pumpkin scone mixture (any standard recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pumpkin scone mixture", "ingredient": "pumpkin scone mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any standard recipe" } ] }, { "id": "E0652", "slug": "soldier-s-biscuits-to-vietnam", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Soldier's Biscuits to Vietnam (sealed for post)", "yield": "Tin of biscuits posted to soldier overseas", "ingredients": "Home-made biscuits; ice-cream tin; tinfoil (3 wrappers).", "method": "Pack home-made biscuits to a soldier in Vietnam in an ice-cream tin. Wrap biscuits in tinfoil, usually in three separate lots, making sure each lot is well covered and tightly packed. Though the tin is often badly battered when it arrives, the biscuits are seldom broken.", "notes": "Vietnam War contextual recipe — Australian troops in Vietnam 1962-1973.", "source": "Hint clipping (Gee, Warrnambool, V). Vietnam War-era — late 1960s reference.", "contributor_name": "Gee", "contributor_location": "Warrnambool, V", "source_publication": null, "source_date": null, "source_year": 1962, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": null, "tags": [ "baking", "vietnam-era" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Home-made biscuits; ice-cream tin; tinfoil (3 wrappers).", "method_modern": "Pack home-made biscuits to a soldier in Vietnam in an ice-cream tin. Wrap biscuits in tinfoil, usually in three separate lots, making sure each lot is well covered and tightly packed. Though the tin is often badly battered when it arrives, the biscuits are seldom broken.", "notes_modern": "Vietnam War contextual recipe — Australian troops in Vietnam 1962-1973.", "modernisation_notes": [], "modernisation_summary": "ANZAC biscuits (no eggs, sealed by golden syrup + bicarb chemistry) are still the standard 'travels-by-post' biscuit. Store-bought ANZACs travel just as well. The triple-tinfoil-wrap technique remains valid; modern alternative is vacuum-seal bags + a hard outer container.", "modern_tips": "If sending overseas to ADF personnel, check Australia Post's prohibited-items list and the destination country's customs rules before posting baked goods.", "parsed_ingredients": [ { "raw": "Home-made biscuits", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Home-made biscuits", "ingredient": "home-made biscuits", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "ice-cream tin", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice-cream tin", "ingredient": "ice-cream tin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "tinfoil (3 wrappers)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "tinfoil", "ingredient": "tinfoil", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "3 wrappers" } ] }, { "id": "E0653", "slug": "stickfast-school-paste", "kind": "recipe", "source_format": "clipping", "category": "non-food", "subcategory": "clipping", "title": "Stickfast School Paste", "yield": "Jars of school paste", "ingredients": "1 tablespoon plain flour; 1 tablespoon sugar; 1 tablespoon starch; 1 teaspoon powdered alum; cold water (to mix); boiling water (to finish).", "method": "Mix in a basin 1 tablespoon each of plain flour, sugar and starch and 1 teaspoon powdered alum. Mix to a cream with a little cold water, then pour on enough boiling water to make paste thick and transparent. Store in jars.", "notes": "Homemade non-toxic paste for school projects.", "source": "Hint of the Week $2 prize (Pussy, Highton, V).", "contributor_name": "Pussy", "contributor_location": "Highton, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 tablespoon plain flour; 1 tablespoon sugar; 1 tablespoon starch; 1 teaspoon powdered alum; cold water (to mix); boiling water (to finish).", "method_modern": "Mix in a basin 1 tablespoon each of plain flour, sugar and starch and 1 teaspoon powdered alum. Mix to a cream with a little cold water, then pour on enough boiling water to make paste thick and transparent. Store in jars.", "notes_modern": "Homemade non-toxic paste for school projects.", "modernisation_notes": [], "modernisation_summary": "Non-food recipe — homemade paper paste. Modern equivalent: any PVA glue from a supermarket. The vintage version is non-toxic and child-safe but spoils quickly; refrigerate and use within a week.", "modern_tips": "Powdered alum is available at supermarkets (preserving section) or chemists. Modern arts-and-crafts substitute: 1 part flour + 1 part water cooked into a paste.", "parsed_ingredients": [ { "raw": "1 tablespoon plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon starch", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "starch", "ingredient": "starch", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon powdered alum", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "powdered alum", "ingredient": "alum", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cold water (to mix)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to mix" }, { "raw": "boiling water (to finish)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to finish" } ] }, { "id": "E0654", "slug": "reader-hints-mar-1968", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Mar 1968 (reheating corned beef, hidden egg, ice-cream cans for power cuts)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Reheating corned beef: slice, place on enamel plate with 1 tbsp hot water, cover with lid or foil, sit on top of boiling vegetables — One Way, Blackheath. (2) Ripe fruit transport: plastic-lined egg carton — Picnic, Beenleigh. (3) Hot-day shopping: damp tea towel or newspaper wraps ice-cream and meat to stay cool home — Jay, Preston. (4) Power-cut ice from ice-cream cans: fill 3 cans with water and freeze; place one on each fridge shelf; over evening, fridge only went up 6°F — G.P.S., Gruyere. (5) Mashed egg through hot vegetables for protein in children/adults who don't like eggs — Mrs Robyn Whyte, Five Dock.", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Reheating corned beef: slice, place on enamel plate with 1 tbsp hot water, cover with lid or foil, sit on top of boiling vegetables — One Way, Blackheath. (2) Ripe fruit transport: plastic-lined egg carton — Picnic, Beenleigh. (3) Hot-day shopping: damp tea towel or newspaper wraps ice-cream and meat to stay cool home — Jay, Preston. (4) Power-cut ice from ice-cream cans: fill 3 cans with water and freeze; place one on each fridge shelf; over evening, fridge only went up 6°F — G.P.S., Gruyere. (5) Mashed egg through hot vegetables for protein in children/adults who don't like eggs — Mrs Robyn Whyte, Five Dock.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0655", "slug": "reheating-corned-beef", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Reheating corned beef", "yield": "", "ingredients": "", "method": "slice, place on enamel plate with 1 tbsp hot water, cover with lid or foil, sit on top of boiling vegetables", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": "One Way", "contributor_location": "Blackheath", "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": "E0654", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "slice, place on enamel plate with 1 tbsp hot water, cover with lid or foil, sit on top of boiling vegetables", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0656", "slug": "ripe-fruit-transport", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Ripe fruit transport", "yield": "", "ingredients": "", "method": "plastic-lined egg carton", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": "Picnic", "contributor_location": "Beenleigh", "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": "E0654", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "plastic-lined egg carton", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0657", "slug": "hot-day-shopping", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Hot-day shopping", "yield": "", "ingredients": "", "method": "damp tea towel or newspaper wraps ice-cream and meat to stay cool home", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": "Jay", "contributor_location": "Preston", "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": "E0654", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "damp tea towel or newspaper wraps ice-cream and meat to stay cool home", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0658", "slug": "power-cut-ice-from-ice-cream-cans", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Power-cut ice from ice-cream cans", "yield": "", "ingredients": "", "method": "fill 3 cans with water and freeze; place one on each fridge shelf; over evening, fridge only went up 6°F", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": "G.P.S", "contributor_location": "Gruyere", "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": "E0654", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "fill 3 cans with water and freeze; place one on each fridge shelf; over evening, fridge only went up 6°F", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0659", "slug": "mashed-egg-through-hot-vegetables-for-protein-in", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Mashed egg through hot vegetables for protein in…", "yield": "", "ingredients": "", "method": "Mashed egg through hot vegetables for protein in children/adults who don't like eggs", "notes": "", "source": "Newspaper readers' hints. Dates '54 NEW IDEA 2/3/68', '48 NEW IDEA 16/3/68'. $2 prizes.", "contributor_name": "Mrs Robyn Whyte", "contributor_location": "Five Dock", "source_publication": null, "source_date": "1968-03-02", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170902.jpg" ], "parent_id": "E0654", "tags": [ "decimal-era", "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Mashed egg through hot vegetables for protein in children/adults who don't like eggs", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0660", "slug": "no-shrink-hamburgers", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "No-Shrink Hamburgers (with breadcrumbs)", "yield": "Hamburgers (more from same meat)", "ingredients": "Hamburger meat mixture; 1 cup moistened breadcrumbs (per batch).", "method": "When making hamburgers, try adding 1 cup of moistened bread crumbs to mixture. You will find you have more hamburgers with no extra cost for meat and they will not shrink and toughen as they usually do.", "notes": "", "source": "Hint clipping (Mi-hint, Murray Bridge, SA).", "contributor_name": "Mi-hint", "contributor_location": "Murray Bridge, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Hamburger meat mixture; 1 cup moistened breadcrumbs (per batch).", "method_modern": "When making hamburgers, try adding 1 cup of moistened bread crumbs to mixture. You will find you have more hamburgers with no extra cost for meat and they will not shrink and toughen as they usually do.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Hamburger meat mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Hamburger meat mixture", "ingredient": "hamburger meat mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup moistened breadcrumbs (per batch)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "moistened breadcrumbs", "ingredient": "moistened breadcrumbs", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "per batch" } ] }, { "id": "E0661", "slug": "reader-hints-aug-1968-1966", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Aug 1968 + 1966 (fish odors, cider substitute, poultry-closing waver, identifying hard-boiled eggs)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Vinegar in washing-up water removes fish odors from utensils — Ob, Tottenham. (2) Tinned cream tastes better if beaten lightly and refrigerated some time before using — Cheaper, Mt Waverley. (3) Cider substitute: 2 tbsp vinegar to ½ pint water — Cook, Mt Waverley. (4) Old butterfly hair-wavers (boiled clean) to close poultry openings after stuffing — saves sewing — Evilo, Inglewood. (5) Chip a piece of shell from hard-boiled eggs before refrigerating to identify cooked ones — Marie, Adelaide.", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Vinegar in washing-up water removes fish odors from utensils — Ob, Tottenham. (2) Tinned cream tastes better if beaten lightly and refrigerated some time before using — Cheaper, Mt Waverley. (3) Cider substitute: 2 tbsp vinegar to ½ pint (275ml) water — Cook, Mt Waverley. (4) Old butterfly hair-wavers (boiled clean) to close poultry openings after stuffing — saves sewing — Evilo, Inglewood. (5) Chip a piece of shell from hard-boiled eggs before refrigerating to identify cooked ones — Marie, Adelaide.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0662", "slug": "vinegar-in-washing-up-water-removes-fish-odors-from-utensils", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Vinegar in washing-up water removes fish odors from utensils", "yield": "", "ingredients": "", "method": "Vinegar in washing-up water removes fish odors from utensils", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": "Ob", "contributor_location": "Tottenham", "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": "E0661", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Vinegar in washing-up water removes fish odors from utensils", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0663", "slug": "tinned-cream-tastes-better-if-beaten-lightly-and", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Tinned cream tastes better if beaten lightly and…", "yield": "", "ingredients": "", "method": "Tinned cream tastes better if beaten lightly and refrigerated some time before using", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": "Cheaper", "contributor_location": "Mt Waverley", "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": "E0661", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tinned cream tastes better if beaten lightly and refrigerated some time before using", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0664", "slug": "cider-substitute", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cider substitute", "yield": "", "ingredients": "", "method": "2 tbsp vinegar to ½ pint water", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": "Cook", "contributor_location": "Mt Waverley", "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": "E0661", "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "2 tbsp vinegar to ½ pint (275ml) water", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0665", "slug": "old-butterfly-hair-wavers-to-close-poultry", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Old butterfly hair-wavers (boiled clean) to close poultry…", "yield": "", "ingredients": "", "method": "Old butterfly hair-wavers (boiled clean) to close poultry openings after stuffing — saves sewing", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": "Evilo", "contributor_location": "Inglewood", "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": "E0661", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Old butterfly hair-wavers (boiled clean) to close poultry openings after stuffing — saves sewing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0666", "slug": "chip-a-piece-of-shell-from-hard-boiled-eggs-before", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Chip a piece of shell from hard-boiled eggs before…", "yield": "", "ingredients": "", "method": "Chip a piece of shell from hard-boiled eggs before refrigerating to identify cooked ones", "notes": "", "source": "Newspaper readers' hints. Dates '52 NEW IDEA 3/8/68', 'NEW IDEA 24/9/66', 'NEW IDEA 8/10/66'.", "contributor_name": "Marie", "contributor_location": "Adelaide", "source_publication": null, "source_date": "1968-08-03", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170909.jpg" ], "parent_id": "E0661", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Chip a piece of shell from hard-boiled eggs before refrigerating to identify cooked ones", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0667", "slug": "pan-fried-crumpets", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Pan-Fried Crumpets", "yield": "Crumpets", "ingredients": "Crumpets; butter or substitute (for greasing pan).", "method": "Try cooking crumpets in the frying-pan, instead of toasting. Heat pan, put in enough butter or substitute to grease pan well. Brown crumpet on one side then turn and brown the other — much quicker than toasting, and delicious.", "notes": "", "source": "Hint clipping (Mrs W.W. Goode, Mundaring, WA).", "contributor_name": "Mrs W.W. Goode", "contributor_location": "Mundaring, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Crumpets; butter or substitute (for greasing pan).", "method_modern": "Try cooking crumpets in the frying-pan, instead of toasting. Heat pan, put in enough butter or substitute to grease pan well. Brown crumpet on one side then turn and brown the other — much quicker than toasting, and delicious.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Crumpets", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Crumpets", "ingredient": "crumpets", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "butter or substitute (for greasing pan)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for greasing pan" } ] }, { "id": "E0668", "slug": "stale-cake-bread-and-butter-pudding", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Stale Cake Bread-and-Butter Pudding", "yield": "Variation on bread-and-butter pudding", "ingredients": "Stale cake; raspberry jam (or other); custard mixture (as for usual bread-and-butter pudding).", "method": "As a change from bread-and-butter pudding, use stale cake spread with raspberry jam instead of bread.", "notes": "", "source": "Hint clipping (Mrs K. Rosetta, 'Gundillawah,' Tumblong, NSW).", "contributor_name": "Mrs K. Rosetta", "contributor_location": "'Gundillawah,' Tumblong, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": null, "tags": [ "baking", "frugal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Stale cake; raspberry jam (or other); custard mixture (as for usual bread-and-butter pudding).", "method_modern": "As a change from bread-and-butter pudding, use stale cake spread with raspberry jam instead of bread.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Stale cake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Stale cake", "ingredient": "stale cake", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "raspberry jam (or other)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "raspberry jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "or other" }, { "raw": "custard mixture (as for usual bread-and-butter pudding)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "custard mixture", "ingredient": "custard mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "as for usual bread-and-butter pudding" } ] }, { "id": "E0669", "slug": "ox-tongue-brawn-in-ice-cream-tin", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Ox Tongue / Brawn in Ice-Cream Tin", "yield": "1 evenly-shaped pressed meat", "ingredients": "Cooked ox tongue or brawn; ½ gallon ice-cream tin.", "method": "A half-gallon ice-cream tin is useful when pressing brawn or ox tongue. Put cooked meat in tin, place a plate or lid on top and leave overnight in refrigerator. The meat will come out an even shape.", "notes": "", "source": "Hint clipping (Mrs Y. Treble, c/o Kurmond P.O., Kurmond, NSW).", "contributor_name": "Mrs Y. Treble", "contributor_location": "c/o Kurmond P.O., Kurmond, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Cooked ox tongue or brawn; ½ gallon ice-cream tin.", "method_modern": "A half-gallon ice-cream tin is useful when pressing brawn or ox tongue. Put cooked meat in tin, place a plate or lid on top and leave overnight in refrigerator. The meat will come out an even shape.", "notes_modern": "", "modernisation_notes": [ "Brawn (pressed meat from a pig's head) is still made by specialist butchers; this is a heritage recipe rather than an everyday one.", "Ox tongue is available at specialist butchers; pressed cooked tongue can also be bought ready-prepared." ], "modernisation_summary": "Automatic conversion: 2 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Cooked ox tongue or brawn", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cooked ox tongue or brawn", "ingredient": "cooked ox tongue", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ gallon ice-cream tin", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "gallon ice-cream tin", "ingredient": "gallon ice-cream tin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0670", "slug": "household-hints-kitchen", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Household Hints — kitchen (banner page, post-decimal $2 prizes)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Glycerine + warm water for gardening gloves — keeps soft and pliable — Betty McKay, Kirrawee. (2) Onions stored in clean old nylon stockings, top closed with metal clip, hang on nail in cupboard — Mrs East, Glen Waverley. (3) Mulberry pies in enamel dishes: line dish with foil to avoid staining — Mrs E., Mareeba. (4) Re-soften hardened brown sugar in air-tight screw-top container with wet blotting-paper circles inside cap; wet every second day until soft — Vida, Lambton. (5) Whiten yellowed linen by boiling in milk with a little soap dissolved in — J.E.S., Essendon. (6) Broken-handle cups glued in centre of china plate as relish/sauce/jam server — Mrs P.M. Hayward, Bermagui South.", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": null, "contributor_location": null, "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Glycerine + warm water for gardening gloves — keeps soft and pliable — Betty McKay, Kirrawee. (2) Onions stored in clean old nylon stockings, top closed with metal clip, hang on nail in cupboard — Mrs East, Glen Waverley. (3) Mulberry pies in enamel dishes: line dish with foil to avoid staining — Mrs E., Mareeba. (4) Re-soften hardened brown sugar in air-tight screw-top container with wet blotting-paper circles inside cap; wet every second day until soft — Vida, Lambton. (5) Whiten yellowed linen by boiling in milk with a little soap dissolved in — J.E.S., Essendon. (6) Broken-handle cups glued in centre of china plate as relish/sauce/jam server — Mrs P.M. Hayward, Bermagui South.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0671", "slug": "glycerine-warm-water-for-gardening-gloves-keeps-soft", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Glycerine + warm water for gardening gloves — keeps soft…", "yield": "", "ingredients": "", "method": "Glycerine + warm water for gardening gloves — keeps soft and pliable", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "Betty McKay", "contributor_location": "Kirrawee", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Glycerine + warm water for gardening gloves — keeps soft and pliable", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0672", "slug": "onions-stored-in-clean-old-nylon-stockings-top-closed-with", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Onions stored in clean old nylon stockings, top closed with…", "yield": "", "ingredients": "", "method": "Onions stored in clean old nylon stockings, top closed with metal clip, hang on nail in cupboard", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "Mrs East", "contributor_location": "Glen Waverley", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Onions stored in clean old nylon stockings, top closed with metal clip, hang on nail in cupboard", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0673", "slug": "mulberry-pies-in-enamel-dishes", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Mulberry pies in enamel dishes", "yield": "", "ingredients": "", "method": "line dish with foil to avoid staining", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "Mrs E", "contributor_location": "Mareeba", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "line dish with foil to avoid staining", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0674", "slug": "re-soften-hardened-brown-sugar-in-air-tight-screw-top", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Re-soften hardened brown sugar in air-tight screw-top…", "yield": "", "ingredients": "", "method": "Re-soften hardened brown sugar in air-tight screw-top container with wet blotting-paper circles inside cap; wet every second day until soft", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "Vida", "contributor_location": "Lambton", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Re-soften hardened brown sugar in air-tight screw-top container with wet blotting-paper circles inside cap; wet every second day until soft", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0675", "slug": "whiten-yellowed-linen-by-boiling-in-milk-with-a-little-soap", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Whiten yellowed linen by boiling in milk with a little soap…", "yield": "", "ingredients": "", "method": "Whiten yellowed linen by boiling in milk with a little soap dissolved in", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "J.E.S", "contributor_location": "Essendon", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Whiten yellowed linen by boiling in milk with a little soap dissolved in", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0676", "slug": "broken-handle-cups-glued-in-centre-of-china-plate-as", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Broken-handle cups glued in centre of china plate as…", "yield": "", "ingredients": "", "method": "Broken-handle cups glued in centre of china plate as relish/sauce/jam server", "notes": "", "source": "Household Hints column in newspaper. $2 prizes. Also references 'New Idea Handy Hints booklet — 68 pages, price 30c. (3/-)' showing transition era between pre- and post-decimal currency.", "contributor_name": "Mrs P.M. Hayward", "contributor_location": "Bermagui South", "source_publication": "New Idea", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170912.jpg" ], "parent_id": "E0670", "tags": [ "decimal-era", "pre-decimal", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Broken-handle cups glued in centre of china plate as relish/sauce/jam server", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0677", "slug": "punch-bowl-ice-wreath", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Punch Bowl Ice Wreath", "yield": "1 decorative ice ring", "ingredients": "Grapes; maraschino cherries; mint sprigs; water; ring mould.", "method": "Arrange grapes, maraschino cherries, mint sprigs, etc., in a thin layer of water in ring mould. Freeze until firm, fill with water, freeze. When ready to serve, unmould and float, decorated side up, in bowl.", "notes": "", "source": "Hint clipping (Fern, Narrabri, NSW). New Idea 29/10/66.", "contributor_name": "Fern", "contributor_location": "Narrabri, NSW", "source_publication": "New Idea", "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": null, "tags": [ "beverage", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Grapes; maraschino cherries; mint sprigs; water; ring mould.", "method_modern": "Arrange grapes, maraschino cherries, mint sprigs, etc., in a thin layer of water in ring mould. Freeze until firm, fill with water, freeze. When ready to serve, unmould and float, decorated side up, in bowl.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Grapes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Grapes", "ingredient": "grapes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "maraschino cherries", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "maraschino cherries", "ingredient": "maraschino cherries", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "mint sprigs", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "mint sprigs", "ingredient": "mint sprigs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "ring mould", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ring mould", "ingredient": "ring mould", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0678", "slug": "sweet-crust-cake-topping", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Sweet-Crust Cake Topping (dried milk)", "yield": "Crust topping for patty cakes", "ingredients": "1 tablespoon dried milk powder; 1 tablespoon sugar.", "method": "Instead of icing patty cakes, sift dried milk powder and sugar together and dust thickly on the cakes before baking. This forms a sweet crust.", "notes": "", "source": "Hint clipping (E.R.M., Donnybrook, WA).", "contributor_name": "E.R.M.", "contributor_location": "Donnybrook, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 tablespoon dried milk powder; 1 tablespoon sugar.", "method_modern": "Instead of icing patty cakes, sift dried milk powder and sugar together and dust thickly on the cakes before baking. This forms a sweet crust.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tablespoon dried milk powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "dried milk powder", "ingredient": "powdered milk", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0679", "slug": "reader-hints-oct-1966", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Oct 1966 (foil book cover, cake topping)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Aluminium foil recipe-book cover — protects from grease and water without tape — Elayne, Raymond Terrace. (2) Empty plastic tablet tubes for cutting cheese, beetroot in salads, or biscuit centres — Mrs M., Chermside. (3) Punch-bowl ice wreath (grapes, cherries, mint frozen in ring mould). (4) Sweet-crust cake topping (dried milk + sugar).", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 29/10/66'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Aluminium foil recipe-book cover — protects from grease and water without tape — Elayne, Raymond Terrace. (2) Empty plastic tablet tubes for cutting cheese, beetroot in salads, or biscuit centres — Mrs M., Chermside. (3) Punch-bowl ice wreath (grapes, cherries, mint frozen in ring mould). (4) Sweet-crust cake topping (dried milk + sugar).", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0680", "slug": "aluminium-foil-recipe-book-cover-protects-from-grease-and", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Aluminium foil recipe-book cover — protects from grease and…", "yield": "", "ingredients": "", "method": "Aluminium foil recipe-book cover — protects from grease and water without tape", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 29/10/66'.", "contributor_name": "Elayne", "contributor_location": "Raymond Terrace", "source_publication": null, "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": "E0679", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Aluminium foil recipe-book cover — protects from grease and water without tape", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0681", "slug": "empty-plastic-tablet-tubes-for-cutting-cheese-beetroot-in", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Empty plastic tablet tubes for cutting cheese, beetroot in…", "yield": "", "ingredients": "", "method": "Empty plastic tablet tubes for cutting cheese, beetroot in salads, or biscuit centres", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 29/10/66'.", "contributor_name": "Mrs M", "contributor_location": "Chermside", "source_publication": null, "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": "E0679", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Empty plastic tablet tubes for cutting cheese, beetroot in salads, or biscuit centres", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0682", "slug": "punch-bowl-ice-wreath-grapes-cherries-mint-frozen-in", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Punch-bowl ice wreath (grapes, cherries, mint frozen in…", "yield": "", "ingredients": "", "method": "Punch-bowl ice wreath (grapes, cherries, mint frozen in ring mould)", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 29/10/66'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": "E0679", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Punch-bowl ice wreath (grapes, cherries, mint frozen in ring mould)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0683", "slug": "sweet-crust-cake-topping", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Sweet-crust cake topping (dried milk + sugar)", "yield": "", "ingredients": "", "method": "Sweet-crust cake topping (dried milk + sugar)", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 29/10/66'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-29", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170919.jpg" ], "parent_id": "E0679", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Sweet-crust cake topping (dried milk + sugar)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0684", "slug": "homemade-baking-powder", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Homemade Baking Powder", "yield": "Airtight tin of baking powder", "ingredients": "2 oz ground rice; 2 oz bicarbonate of soda; 4½ oz cream of tartar (or 2 oz tartaric acid).", "method": "Mix well together 2 oz ground rice, 2 oz bicarbonate of soda and 4½ oz cream of tartar (or 2 oz tartaric acid). Put through a fine sieve and store in an airtight tin.", "notes": "AWW (Women's Weekly) March 8, 1967 — an early dated AWW clipping in the cookbook. For emergency use if you run out of baking powder.", "source": "Hint clipping (Mrs E.C. Blandford, Lismore, NSW). Women's Weekly March 8, 1967.", "contributor_name": "Mrs E.C. Blandford", "contributor_location": "Lismore, NSW", "source_publication": "Women's Weekly", "source_date": "1967-03", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "2 oz (60g) ground rice; 2 oz (60g) bicarb soda; 4½ oz (125g) cream of tartar (or 2 oz (60g) tartaric acid).", "method_modern": "Mix well together 2 oz (60g) ground rice, 2 oz (60g) bicarb soda and 4½ oz (125g) cream of tartar (or 2 oz (60g) tartaric acid). Put through a fine sieve and store in an airtight tin.", "notes_modern": "AWW (Women's Weekly) March 8, 1967 — an early dated AWW clipping in the cookbook. For emergency use if you run out of baking powder.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "2 oz ground rice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "ground rice", "ingredient": "rice", "category": "pantry", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz bicarbonate of soda", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "4½ oz cream of tartar (or 2 oz tartaric acid)", "section": null, "quantity": 4.5, "quantity_text": "4½", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "cream of tartar", "ingredient": "cream of tartar", "category": "baking", "amount_metric": 128, "amount_metric_unit": "g", "notes": "or 2 oz tartaric acid" } ] }, { "id": "E0685", "slug": "reader-hints-oct-1966-aww-march-8-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Oct 1966 + AWW March 8, 1967 (cooking chips, butter measure, eggshell funnel)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Cooking chips: line ½-gallon ice cream tin with brown paper bag; cooked chips + pinch salt, shake; paper drains excess fat; lid keeps hot until serving — L.M., South Yarra. (2) Non-stick fish: heat pan, add 2 tbsp salt until very hot, wipe out with kitchen paper, then add oil and cook fish — S.S., Quirindi. (3) Celery seeds sown in pot plants give soup flavoring leaves — E.M., Leongatha. (4) Hint of the Week: tiny carpet hole repair — wind matching wool around skewer to form coil; dab glue in hole; press coil over hole, trim — Snow, Lindisfarne. (5) Fancy ice cubes from plastic-tray inside empty chocolate box — Mrs D. Kelly, Moonah. (6) Measure butter by water displacement: half-fill cup with water, drop butter in until water reaches top, drain — Edwarda. (7) Eggshell funnel: pierce hole in bottom half of empty shell — Mrs A.L. Chandler, Earlwood. (8) Release stuck biscuit-crumb pie case: wrap pie plate with hot wet cloth for a minute — Mrs E. Bovell, Mosman Park. (9) Mended cup-handle: three with handle to centre, glue on china plate.", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Cooking chips: line ½-gallon ice cream tin with brown paper bag; cooked chips + pinch salt, shake; paper drains excess fat; lid keeps hot until serving — L.M., South Yarra. (2) Non-stick fish: heat pan, add 2 tbsp salt until very hot, wipe out with kitchen paper, then add oil and cook fish — S.S., Quirindi. (3) Celery seeds sown in pot plants give soup flavoring leaves — E.M., Leongatha. (4) Hint of the Week: tiny carpet hole repair — wind matching wool around skewer to form coil; dab glue in hole; press coil over hole, trim — Snow, Lindisfarne. (5) Fancy ice cubes from plastic-tray inside empty chocolate box — Mrs D. Kelly, Moonah. (6) Measure butter by water displacement: half-fill cup with water, drop butter in until water reaches top, drain — Edwarda. (7) Eggshell funnel: pierce hole in bottom half of empty shell — Mrs A.L. Chandler, Earlwood. (8) Release stuck biscuit-crumb pie case: wrap pie plate with hot wet cloth for a minute — Mrs E. Bovell, Mosman Park. (9) Mended cup-handle: three with handle to centre, glue on china plate.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0686", "slug": "cooking-chips", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cooking chips", "yield": "", "ingredients": "", "method": "line ½-gallon ice cream tin with brown paper bag; cooked chips + pinch salt, shake; paper drains excess fat; lid keeps hot until serving", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "L.M", "contributor_location": "South Yarra", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "line ½-gallon ice cream tin with brown paper bag; cooked chips + pinch salt, shake; paper drains excess fat; lid keeps hot until serving", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0687", "slug": "non-stick-fish", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Non-stick fish", "yield": "", "ingredients": "", "method": "heat pan, add 2 tbsp salt until very hot, wipe out with kitchen paper, then add oil and cook fish", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "S.S", "contributor_location": "Quirindi", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "heat pan, add 2 tbsp salt until very hot, wipe out with kitchen paper, then add oil and cook fish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0688", "slug": "celery-seeds-sown-in-pot-plants-give-soup-flavoring-leaves", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Celery seeds sown in pot plants give soup flavoring leaves", "yield": "", "ingredients": "", "method": "Celery seeds sown in pot plants give soup flavoring leaves", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "E.M", "contributor_location": "Leongatha", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Celery seeds sown in pot plants give soup flavoring leaves", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0689", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "tiny carpet hole repair — wind matching wool around skewer to form coil; dab glue in hole; press coil over hole, trim", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "Snow", "contributor_location": "Lindisfarne", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "tiny carpet hole repair — wind matching wool around skewer to form coil; dab glue in hole; press coil over hole, trim", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0690", "slug": "fancy-ice-cubes-from-plastic-tray-inside-empty-chocolate-box", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Fancy ice cubes from plastic-tray inside empty chocolate box", "yield": "", "ingredients": "", "method": "Fancy ice cubes from plastic-tray inside empty chocolate box", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "Mrs D. Kelly", "contributor_location": "Moonah", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fancy ice cubes from plastic-tray inside empty chocolate box", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0691", "slug": "measure-butter-by-water-displacement", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Measure butter by water displacement", "yield": "", "ingredients": "", "method": "half-fill cup with water, drop butter in until water reaches top, drain", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "Edwarda", "contributor_location": "", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "half-fill cup with water, drop butter in until water reaches top, drain", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0692", "slug": "eggshell-funnel", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Eggshell funnel", "yield": "", "ingredients": "", "method": "pierce hole in bottom half of empty shell", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "Mrs A.L. Chandler", "contributor_location": "Earlwood", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pierce hole in bottom half of empty shell", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0693", "slug": "release-stuck-biscuit-crumb-pie-case", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Release stuck biscuit-crumb pie case", "yield": "", "ingredients": "", "method": "wrap pie plate with hot wet cloth for a minute", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": "Mrs E. Bovell", "contributor_location": "Mosman Park", "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "wrap pie plate with hot wet cloth for a minute", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0694", "slug": "mended-cup-handle", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Mended cup-handle", "yield": "", "ingredients": "", "method": "three with handle to centre, glue on china plate", "notes": "", "source": "Newspaper readers' hints. Dates: '38 NEW IDEA 8/10/66', 'WOMEN'S WEEKLY - March 8, 1967'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-08", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170923.jpg" ], "parent_id": "E0685", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "three with handle to centre, glue on china plate", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0695", "slug": "reader-hints-mixed-kitchen-and-home", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — mixed kitchen and home", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Rub mincer with butter or margarine after washing to prevent rusting — Rutnie, Carlingford. (2) Sandpit for kids from gaily-painted tractor tyre — Cecare, Mackay. (3) Hint of the Week: buy winter children's singlets one size too large with tuck in the shoulder for higher neckline and longer body warmth; let tucks out at end of winter for extra months wear — Emdee, Benalla. (4) Carpet-stain alcohol/perfume rescue: linseed oil + furniture wax repolish — Mrs E.R., Gympie.", "notes": "", "source": "Newspaper readers' hints column (mixed dates).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170937.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Rub mincer with butter or margarine after washing to prevent rusting — Rutnie, Carlingford. (2) Sandpit for kids from gaily-painted tractor tyre — Cecare, Mackay. (3) Hint of the Week: buy winter children's singlets one size too large with tuck in the shoulder for higher neckline and longer body warmth; let tucks out at end of winter for extra months wear — Emdee, Benalla. (4) Carpet-stain alcohol/perfume rescue: linseed oil + furniture wax repolish — Mrs E.R., Gympie.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0696", "slug": "rub-mincer-with-butter-or-margarine-after-washing-to", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Rub mincer with butter or margarine after washing to…", "yield": "", "ingredients": "", "method": "Rub mincer with butter or margarine after washing to prevent rusting", "notes": "", "source": "Newspaper readers' hints column (mixed dates).", "contributor_name": "Rutnie", "contributor_location": "Carlingford", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170937.jpg" ], "parent_id": "E0695", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Rub mincer with butter or margarine after washing to prevent rusting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0697", "slug": "sandpit-for-kids-from-gaily-painted-tractor-tyre", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Sandpit for kids from gaily-painted tractor tyre", "yield": "", "ingredients": "", "method": "Sandpit for kids from gaily-painted tractor tyre", "notes": "", "source": "Newspaper readers' hints column (mixed dates).", "contributor_name": "Cecare", "contributor_location": "Mackay", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170937.jpg" ], "parent_id": "E0695", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Sandpit for kids from gaily-painted tractor tyre", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0698", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "buy winter children's singlets one size too large with tuck in the shoulder for higher neckline and longer body warmth; let tucks out at end of winter for extra months wear", "notes": "", "source": "Newspaper readers' hints column (mixed dates).", "contributor_name": "Emdee", "contributor_location": "Benalla", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170937.jpg" ], "parent_id": "E0695", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "buy winter children's singlets one size too large with tuck in the shoulder for higher neckline and longer body warmth; let tucks out at end of winter for extra months wear", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0699", "slug": "carpet-stain-alcohol-perfume-rescue", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Carpet-stain alcohol/perfume rescue", "yield": "", "ingredients": "", "method": "linseed oil + furniture wax repolish", "notes": "", "source": "Newspaper readers' hints column (mixed dates).", "contributor_name": "Mrs E.R", "contributor_location": "Gympie", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170937.jpg" ], "parent_id": "E0695", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "linseed oil + furniture wax repolish", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0700", "slug": "forces-cake-1-times-boiled-fruit-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Forces Cake (Vietnam) — 1½ times boiled fruit cake", "yield": "1 large fruit cake (ice-cream tin shape)", "ingredients": "1½ × ordinary boiled fruit cake mixture (using 1½ lb fruit per usual proportions); ice-cream tin (for baking).", "method": "Mix 1½ times the quantity of an ordinary boiled fruit cake (using 1½ lb of fruit), and bake it in an ice-cream tin. This quantity rises right to the top, so that there is no movement in the tin during postage. Cake travels perfectly.", "notes": "Quote: 'I made a cake recently for my husband who is with the Forces in Vietnam... I have just received word that it travelled perfectly.' Designed for postage to Australian troops in Vietnam.", "source": "Hint of the Week $2 prize (Mrs K., Bundaberg, Q). Vietnam War era.", "contributor_name": "Mrs K.", "contributor_location": "Bundaberg, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": null, "tags": [ "baking", "boiled-method", "decimal-era", "vietnam-era", "vintage-imperial" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1½ × ordinary boiled fruit cake mixture (using 1½ lb (700g) fruit per usual proportions); ice-cream tin (for baking).", "method_modern": "Mix 1½ times the quantity of an ordinary boiled fruit cake (using 1½ lb (700g) of fruit), and bake it in an ice-cream tin. This quantity rises right to the top, so that there is no movement in the tin during postage. Cake travels perfectly.", "notes_modern": "Quote: 'I made a cake recently for my husband who is with the Forces in Vietnam... I have just received word that it travelled perfectly.' Designed for postage to Australian troops in Vietnam.", "modernisation_notes": [], "modernisation_summary": "Modern equivalent: a tightly-wrapped boiled fruit cake in a sealed tin still travels well by post. Use a 1.5L tin or loaf pan; bake at 150°C / Gas 2 for 2-2½ hours. Australian Defence Force families can still send care parcels — current Australia Post rules apply.", "modern_tips": "Wrap the cooled cake first in baking paper, then foil, then a layer of cling wrap, then into the airtight tin. Adds shelf life and prevents oxidisation in transit.", "parsed_ingredients": [ { "raw": "1½ × ordinary boiled fruit cake mixture (using 1½ lb fruit per usual proportions)", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "", "unit_kind": "", "ingredient_raw": "× ordinary boiled fruit cake mixture", "ingredient": "× ordinary boiled fruit cake mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "using 1½ lb fruit per usual proportions" }, { "raw": "ice-cream tin (for baking)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice-cream tin", "ingredient": "ice-cream tin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for baking" } ] }, { "id": "E0701", "slug": "meringue-storage-in-bran", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Meringue Storage in Bran", "yield": "Long-keeping meringues", "ingredients": "Cold baked meringues; handful of bran; airtight tin.", "method": "Allow meringues to become quite cold. Place a handful of bran in the bottom of an airtight tin and pack meringues in carefully, then replace the lid. They will keep firm and dry for an indefinite period if treated this way.", "notes": "", "source": "Hint of the Week $2 prize (Mrs A., Beenleigh, Q).", "contributor_name": "Mrs A.", "contributor_location": "Beenleigh, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cold baked meringues; handful of bran; airtight tin.", "method_modern": "Allow meringues to become quite cold. Place a handful of bran in the bottom of an airtight tin and pack meringues in carefully, then replace the lid. They will keep firm and dry for an indefinite period if treated this way.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cold baked meringues", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cold baked meringues", "ingredient": "cold baked meringues", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "handful of bran", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "handful of bran", "ingredient": "handful of bran", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "airtight tin", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "airtight tin", "ingredient": "airtight tin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0702", "slug": "lamington-drive-fundraiser", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Lamington Drive Fundraiser", "yield": "School/club fundraiser", "ingredients": "Plain cake (wholesale from bakery); chocolate icing; pink icing; coconut. Orders taken in advance.", "method": "Take orders first to avoid waste. Buy plain cake at wholesale rate from a big cake shop, make chocolate and pink lamingtons. (Quote: 'Buying the cake took the real chore out of the job as most of the committee are busy mothers with families. It was so successful it has been copied time and time again by other clubs.')", "notes": "Australian community fundraising tradition.", "source": "Hint clipping (Ess, Kalinga, Q).", "contributor_name": "Ess", "contributor_location": "Kalinga, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": null, "tags": [ "baking", "fete-bake", "lamington" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Plain cake (wholesale from bakery); chocolate icing; pink icing; coconut. Orders taken in advance.", "method_modern": "Take orders first to avoid waste. Buy plain cake at wholesale rate from a big cake shop, make chocolate and pink lamingtons. (Quote: 'Buying the cake took the real chore out of the job as most of the committee are busy mothers with families. It was so successful it has been copied time and time again by other clubs.')", "notes_modern": "Australian community fundraising tradition.", "modernisation_notes": [], "modernisation_summary": "The fundraising method is timeless. Modern wholesale-cake suppliers can still supply plain sponge in bulk; community group orders via Facebook Marketplace and church bulletin boards are the modern equivalent of the 1968 phone tree.", "modern_tips": "Modern hygiene practice: gloves for everyone dipping cake into chocolate icing; assembly line of three (dipper, coconut-roller, plater) is most efficient.", "parsed_ingredients": [ { "raw": "Plain cake (wholesale from bakery)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plain cake", "ingredient": "plain cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "wholesale from bakery" }, { "raw": "chocolate icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chocolate icing", "ingredient": "chocolate icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pink icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pink icing", "ingredient": "pink icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "coconut", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "Orders taken in advance", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Orders taken in advance", "ingredient": "orders taken in advance", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0703", "slug": "coconut-ice-plate", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Coconut Ice Plate (cold water release)", "yield": "Tip for unmoulding coconut ice", "ingredients": "Coconut ice (any recipe); cold water.", "method": "Instead of buttering the plate for home-made coconut ice, rinse it in cold water. The sweet will then come out cleanly and easily.", "notes": "", "source": "Hint clipping (West Wind, Hermit Park, Q).", "contributor_name": "West Wind", "contributor_location": "Hermit Park, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Coconut ice (any recipe); cold water.", "method_modern": "Instead of buttering the plate for home-made coconut ice, rinse it in cold water. The sweet will then come out cleanly and easily.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Coconut ice (any recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Coconut ice", "ingredient": "coconut ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any recipe" }, { "raw": "cold water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0704", "slug": "reader-hints-oct-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Oct 1967 (party pie, gelatine, pikelets, freshen buns)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Cauliflower stalk and leaves as soup base: chop, simmer with sliced carrots, season, thicken with flour + powdered milk — Clare, Point Clare. (2) Freshen stale buns: colander + lid over saucepan with little water, steam 2 min — [contributor cut off]. (3) Bananas sliced thinly with an egg-slicer — Gem, Enfield. (4) Onion roast: leave root end on to keep onion whole — Dodie, Beaudesert. (5) Pikelets fry pan greased with cut potato instead of fat — Katie S., Carlton. (6) Gelatine melted easily: sprinkle on cold water, sit pan in saucepan of boiling water to gelatine level — Day Dream, Mt Isa. (7) Party pie: small gifts in bowl with strings out through crepe-paper cover; children pull strings to 'Little Jack Horner' — Success, Unanderra.", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": null, "tags": [ "for-children", "frugal", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Cauliflower stalk and leaves as soup base: chop, simmer with sliced carrots, season, thicken with flour + powdered milk — Clare, Point Clare. (2) Freshen stale buns: colander + lid over saucepan with little water, steam 2 min — [contributor cut off]. (3) Bananas sliced thinly with an egg-slicer — Gem, Enfield. (4) Onion roast: leave root end on to keep onion whole — Dodie, Beaudesert. (5) Pikelets fry pan greased with cut potato instead of fat — Katie S., Carlton. (6) Gelatine melted easily: sprinkle on cold water, sit pan in saucepan of boiling water to gelatine level — Day Dream, Mt Isa. (7) Party pie: small gifts in bowl with strings out through crepe-paper cover; children pull strings to 'Little Jack Horner' — Success, Unanderra.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0705", "slug": "cauliflower-stalk-and-leaves-as-soup-base", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Cauliflower stalk and leaves as soup base", "yield": "", "ingredients": "", "method": "chop, simmer with sliced carrots, season, thicken with flour + powdered milk", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Clare", "contributor_location": "Point Clare", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chop, simmer with sliced carrots, season, thicken with flour + powdered milk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0706", "slug": "freshen-stale-buns", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Freshen stale buns", "yield": "", "ingredients": "", "method": "colander + lid over saucepan with little water, steam 2 min — [contributor cut off]", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "colander + lid over saucepan with little water, steam 2 min — [contributor cut off]", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0707", "slug": "bananas-sliced-thinly-with-an-egg-slicer", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Bananas sliced thinly with an egg-slicer", "yield": "", "ingredients": "", "method": "Bananas sliced thinly with an egg-slicer", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Gem", "contributor_location": "Enfield", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Bananas sliced thinly with an egg-slicer", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0708", "slug": "onion-roast", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Onion roast", "yield": "", "ingredients": "", "method": "leave root end on to keep onion whole", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Dodie", "contributor_location": "Beaudesert", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "leave root end on to keep onion whole", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0709", "slug": "pikelets-fry-pan-greased-with-cut-potato-instead-of-fat", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pikelets fry pan greased with cut potato instead of fat", "yield": "", "ingredients": "", "method": "Pikelets fry pan greased with cut potato instead of fat", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Katie S", "contributor_location": "Carlton", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pikelets fry pan greased with cut potato instead of fat", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0710", "slug": "gelatine-melted-easily", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Gelatine melted easily", "yield": "", "ingredients": "", "method": "sprinkle on cold water, sit pan in saucepan of boiling water to gelatine level", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Day Dream", "contributor_location": "Mt Isa", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle on cold water, sit pan in saucepan of boiling water to gelatine level", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0711", "slug": "party-pie", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Party pie", "yield": "", "ingredients": "", "method": "small gifts in bowl with strings out through crepe-paper cover; children pull strings to 'Little Jack Horner'", "notes": "", "source": "Newspaper readers' hints. Date '44 NEW IDEA 21/10/67'.", "contributor_name": "Success", "contributor_location": "Unanderra", "source_publication": null, "source_date": "1967-10-21", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_170945.jpg" ], "parent_id": "E0704", "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "small gifts in bowl with strings out through crepe-paper cover; children pull strings to 'Little Jack Horner'", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0712", "slug": "stabilised-cream-filling", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Stabilised Cream Filling (gelatine, soda)", "yield": "Cake filling that won't run", "ingredients": "Fresh cream; 1 teaspoon gelatine dissolved in a little warm water; pinch bicarbonate of soda.", "method": "Mix gelatine (dissolved in warm water) with cream, allow to set for about an hour. Add pinch of bicarbonate of soda — keeps cream fresh for days. Cream then won't run down sides of cake.", "notes": "", "source": "Hint clipping (Angela, Telarah, NSW).", "contributor_name": "Angela", "contributor_location": "Telarah, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Fresh cream; 1 teaspoon gelatine dissolved in a little warm water; pinch bicarb soda.", "method_modern": "Mix gelatine (dissolved in warm water) with cream, allow to set for about an hour. Add pinch of bicarb soda — keeps cream fresh for days. Cream then won't run down sides of cake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Fresh cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fresh cream", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon gelatine dissolved in a little warm water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "gelatine dissolved in a little warm water", "ingredient": "gelatine dissolved in a little warm water", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch bicarbonate of soda", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch bicarbonate of soda", "ingredient": "bicarb soda", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0713", "slug": "reader-hints-burnt-pans-salads-cake-transport-seasoning-frypan", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — burnt pans, salads, cake transport, seasoning frypan", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Burnt saucepans: cold water + 1 tbsp bicarbonate of soda, boil 2 min, burnt food lifts off — Wyne, Bulla. (2) Hiccups: a dessertspoon of sugar wetted with just enough vinegar, swallowed quickly — Mrs O., Surrey Hills. (3) Bride's spice shower-tea gift: 15 small bottles of spices each labeled with dish suggestions — D.O.H., Montmorency. (4) Party salads stay crisp: salad bowl on ice in larger bowl — Snow Queen, Camp Hill. (5) Hint of the Week: seasoning a new aluminium frying pan — salt-bottom, heat very hot, cool, rub with powdered whitening, wash, dry, grease, heat, wipe with greaseproof paper — Mrs A., Preston. (6) Carry a decorated cake safely by placing it in the cake tin's lid, covering with the tin and carrying upside down — Forty Plus, King's Meadow.", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Burnt saucepans: cold water + 1 tbsp bicarb soda, boil 2 min, burnt food lifts off — Wyne, Bulla. (2) Hiccups: a dessertspoon of sugar wetted with just enough vinegar, swallowed quickly — Mrs O., Surrey Hills. (3) Bride's spice shower-tea gift: 15 small bottles of spices each labeled with dish suggestions — D.O.H., Montmorency. (4) Party salads stay crisp: salad bowl on ice in larger bowl — Snow Queen, Camp Hill. (5) Hint of the Week: seasoning a new aluminium frying pan — salt-bottom, heat very hot, cool, rub with powdered whitening, wash, dry, grease, heat, wipe with baking paper — Mrs A., Preston. (6) Carry a decorated cake safely by placing it in the cake tin's lid, covering with the tin and carrying upside down — Forty Plus, King's Meadow.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: updated terminology.", "parsed_ingredients": [] }, { "id": "E0714", "slug": "burnt-saucepans", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Burnt saucepans", "yield": "", "ingredients": "", "method": "cold water + 1 tbsp bicarbonate of soda, boil 2 min, burnt food lifts off", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "Wyne", "contributor_location": "Bulla", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cold water + 1 tbsp bicarb soda, boil 2 min, burnt food lifts off", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0715", "slug": "hiccups", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hiccups", "yield": "", "ingredients": "", "method": "a dessertspoon of sugar wetted with just enough vinegar, swallowed quickly", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "Mrs O", "contributor_location": "Surrey Hills", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "a dessertspoon of sugar wetted with just enough vinegar, swallowed quickly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0716", "slug": "bride-s-spice-shower-tea-gift", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Bride's spice shower-tea gift", "yield": "", "ingredients": "", "method": "15 small bottles of spices each labeled with dish suggestions", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "D.O.H", "contributor_location": "Montmorency", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "15 small bottles of spices each labeled with dish suggestions", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0717", "slug": "party-salads-stay-crisp", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Party salads stay crisp", "yield": "", "ingredients": "", "method": "salad bowl on ice in larger bowl", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "Snow Queen", "contributor_location": "Camp Hill", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "salad bowl on ice in larger bowl", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0718", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "seasoning a new aluminium frying pan — salt-bottom, heat very hot, cool, rub with powdered whitening, wash, dry, grease, heat, wipe with greaseproof paper", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "Mrs A", "contributor_location": "Preston", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "seasoning a new aluminium frying pan — salt-bottom, heat very hot, cool, rub with powdered whitening, wash, dry, grease, heat, wipe with baking paper", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: updated terminology.", "parsed_ingredients": [] }, { "id": "E0719", "slug": "carry-a-decorated-cake-safely-by-placing-it-in-the-cake", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Carry a decorated cake safely by placing it in the cake…", "yield": "", "ingredients": "", "method": "Carry a decorated cake safely by placing it in the cake tin's lid, covering with the tin and carrying upside down", "notes": "", "source": "Newspaper readers' hints. $2 prizes.", "contributor_name": "Forty Plus", "contributor_location": "King's Meadow", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_170957.jpg" ], "parent_id": "E0713", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Carry a decorated cake safely by placing it in the cake tin's lid, covering with the tin and carrying upside down", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0720", "slug": "citric-acid-lemonade", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Citric Acid Lemonade (dry mix for fizzy drink)", "yield": "Dry powder mix — 1 teaspoon per glass of water", "ingredients": "6 oz castor sugar; ¼ oz lemon essence; 1 oz citric acid powder.", "method": "Mix thoroughly. Allow to dry (either in sun or in warm oven). Rub or sieve through fine mesh. Use a teaspoon to a glass of water for a refreshing fizzy drink. Make sure it is stored where it will keep completely dry.", "notes": "Vintage Australian homemade powdered fizzy lemonade — a fete and school-fair staple.", "source": "Hint reply for Mrs J.K., Moonah, T.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": null, "tags": [ "beverage", "fete-bake" ], "featured": true, "_is_compilation": false, "ingredients_modern": "6 oz (175g) caster sugar; ¼ oz (5g) lemon essence; 1 oz (30g) citric acid powder.", "method_modern": "Mix thoroughly. Allow to dry (either in sun or in warm oven). Rub or sieve through fine mesh. Use a teaspoon to a glass of water for a refreshing fizzy drink. Make sure it is stored where it will keep completely dry.", "notes_modern": "Vintage Australian homemade powdered fizzy lemonade — a fete and school-fair staple.", "modernisation_notes": [], "modernisation_summary": "Metric: 170g caster sugar, 7g lemon essence, 28g citric acid. Citric acid is widely available in supermarkets (preserving/baking aisle). Lemon essence is also stocked but slightly stronger than vintage — start with half the amount. Add 1 tsp bicarb soda to the dry mix for genuine fizz on contact with water.", "modern_tips": "Add 1 teaspoon of the mix to a glass of chilled water and stir. Store airtight; humidity will cake it.", "parsed_ingredients": [ { "raw": "6 oz castor sugar", "section": null, "quantity": 6.0, "quantity_text": "6", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 170, "amount_metric_unit": "g", "notes": "" }, { "raw": "¼ oz lemon essence", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "lemon essence", "ingredient": "lemon essence", "category": "baking", "amount_metric": 7, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 oz citric acid powder", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "citric acid powder", "ingredient": "citric acid", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0721", "slug": "stuffing-with-unsweetened-condensed-milk", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Stuffing with Unsweetened Condensed Milk", "yield": "Stuffing or egg-substitute crumbing", "ingredients": "Unsweetened condensed milk; usual stuffing ingredients OR sausages/cutlets + breadcrumbs.", "method": "When a moist stuffing is required and eggs are short, unsweetened condensed milk can be successfully substituted. Also useful instead of an egg when crumbing sausages, cutlets, etc.", "notes": "", "source": "Hint clipping (Plum, Benalla, V).", "contributor_name": "Plum", "contributor_location": "Benalla, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Unsweetened condensed milk; usual stuffing ingredients OR sausages/cutlets + breadcrumbs.", "method_modern": "When a moist stuffing is required and eggs are short, unsweetened condensed milk can be successfully substituted. Also useful instead of an egg when crumbing sausages, cutlets, etc.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Unsweetened condensed milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Unsweetened condensed milk", "ingredient": "unsweetened condensed milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "usual stuffing ingredients OR sausages/cutlets + breadcrumbs", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "usual stuffing ingredients OR sausages/cutlets + breadcrumbs", "ingredient": "usual stuffing ingredients", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0722", "slug": "reader-hints-stuffing-tips-foil-potato-roasting-macaroni-wire-basket", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — stuffing tips, foil potato roasting, macaroni wire basket", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Aluminium foil sheet in hot fat for electric frypan potatoes — no sticking — Dana, Altona. (2) Hint of the Week: distilled water in steam iron prevents shale build-up; vinegar overnight cleans current scale (1 tbsp vinegar through iron, pour out, rinse) — M.S., North Ipswich. (3) Macaroni in wire basket — doesn't stick to pan, easy to lift out — Neleh, Unanderra. (4) Sewing hint: tweezers grip thread when un-picking seams — J.A.S., Morley. (5) Hamburger/fish patty shaping: roll out mixture on pastry sheet, cut with scone cutter — Kay S., Toowoomba. (6) Christmas bells from milk-bottle foil pressed over a lemon squeezer — strung with macaroni spacers — Rene, Millicent. (7) Cleaning mop seasoned in kerosene wrung dry — picks up dust on polished floors — Mrs A.R., Canberra.", "notes": "Also: Soap Bubble Solution for children's pipes — 1 part Castile soap (shredded), 20 parts water, 15 parts glycerine; yellowish-green color from a small amount of fluorescin (chemist's).", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Australian Geranium Society", "contributor_location": "PO Box 57, Armadale, SE3, Victoria", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": null, "tags": [ "decimal-era", "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Aluminium foil sheet in hot fat for electric frypan potatoes — no sticking — Dana, Altona. (2) Hint of the Week: distilled water in steam iron prevents shale build-up; vinegar overnight cleans current scale (1 tbsp vinegar through iron, pour out, rinse) — M.S., North Ipswich. (3) Macaroni in wire basket — doesn't stick to pan, easy to lift out — Neleh, Unanderra. (4) Sewing hint: tweezers grip thread when un-picking seams — J.A.S., Morley. (5) Hamburger/fish patty shaping: roll out mixture on pastry sheet, cut with scone cutter — Kay S., Toowoomba. (6) Christmas bells from milk-bottle foil pressed over a lemon squeezer — strung with macaroni spacers — Rene, Millicent. (7) Cleaning mop seasoned in kerosene wrung dry — picks up dust on polished floors — Mrs A.R., Canberra.", "notes_modern": "Also: Soap Bubble Solution for children's pipes — 1 part Castile soap (shredded), 20 parts water, 15 parts glycerine; yellowish-green color from a small amount of fluorescin (chemist's).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0723", "slug": "aluminium-foil-sheet-in-hot-fat-for-electric-frypan", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Aluminium foil sheet in hot fat for electric frypan…", "yield": "", "ingredients": "", "method": "Aluminium foil sheet in hot fat for electric frypan potatoes — no sticking", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Dana", "contributor_location": "Altona", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Aluminium foil sheet in hot fat for electric frypan potatoes — no sticking", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0724", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "distilled water in steam iron prevents shale build-up; vinegar overnight cleans current scale (1 tbsp vinegar through iron, pour out, rinse)", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "M.S", "contributor_location": "North Ipswich", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "distilled water in steam iron prevents shale build-up; vinegar overnight cleans current scale (1 tbsp vinegar through iron, pour out, rinse)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0725", "slug": "macaroni-in-wire-basket-doesn-t-stick-to-pan-easy-to", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Macaroni in wire basket — doesn't stick to pan, easy to…", "yield": "", "ingredients": "", "method": "Macaroni in wire basket — doesn't stick to pan, easy to lift out", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Neleh", "contributor_location": "Unanderra", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Macaroni in wire basket — doesn't stick to pan, easy to lift out", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0726", "slug": "sewing-hint", "kind": "hint", "source_format": "clipping", "category": "hint-craft", "subcategory": "individual-from-column", "title": "Sewing hint", "yield": "", "ingredients": "", "method": "tweezers grip thread when un-picking seams", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "J.A.S", "contributor_location": "Morley", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "tweezers grip thread when un-picking seams", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0727", "slug": "hamburger-fish-patty-shaping", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Hamburger/fish patty shaping", "yield": "", "ingredients": "", "method": "roll out mixture on pastry sheet, cut with scone cutter", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Kay S", "contributor_location": "Toowoomba", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "roll out mixture on pastry sheet, cut with scone cutter", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0728", "slug": "christmas-bells-from-milk-bottle-foil-pressed-over-a-lemon", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Christmas bells from milk-bottle foil pressed over a lemon…", "yield": "", "ingredients": "", "method": "Christmas bells from milk-bottle foil pressed over a lemon squeezer — strung with macaroni spacers", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Rene", "contributor_location": "Millicent", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Christmas bells from milk-bottle foil pressed over a lemon squeezer — strung with macaroni spacers", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0729", "slug": "cleaning-mop-seasoned-in-kerosene-wrung-dry-picks-up-dust", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cleaning mop seasoned in kerosene wrung dry — picks up dust…", "yield": "", "ingredients": "", "method": "Cleaning mop seasoned in kerosene wrung dry — picks up dust on polished floors", "notes": "", "source": "Newspaper readers' hints. $2 Hint of the Week. Also Geranium Society address (Australian Geranium Society, PO Box 57, Armadale, SE3, Victoria).", "contributor_name": "Mrs A.R", "contributor_location": "Canberra", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171002.jpg" ], "parent_id": "E0722", "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cleaning mop seasoned in kerosene wrung dry — picks up dust on polished floors", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0730", "slug": "mock-maple-syrup", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Mock Maple Syrup", "yield": "Pancake syrup substitute", "ingredients": "Equal parts: golden syrup, honey, boiling water. Plus a few drops vanilla essence; a little cinnamon.", "method": "Mix together equal parts of golden syrup, honey and boiling water. Stir well, then add a few drops of vanilla essence and a little cinnamon.", "notes": "", "source": "Hint clipping (D.W., Nth Brighton, SA).", "contributor_name": "D.W.", "contributor_location": "Nth Brighton, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Equal parts: golden syrup, honey, boiling water. Plus a few drops vanilla essence; a little cinnamon.", "method_modern": "Mix together equal parts of golden syrup, honey and boiling water. Stir well, then add a few drops of vanilla essence and a little cinnamon.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Equal parts golden syrup, honey, boiling water; vanilla and a pinch of cinnamon. Real maple syrup is now affordable in Australia (Coles, Woolworths) — this 'mock' version is more a vintage curiosity than a money-saver today.", "modern_tips": "Heat gently in a saucepan, don't boil. Keeps in the fridge for 2-3 weeks.", "parsed_ingredients": [ { "raw": "golden syrup, honey, boiling water. Plus a few drops vanilla essence", "section": "Equal parts", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "golden syrup, honey, boiling water. Plus a few drops vanilla essence", "ingredient": "golden syrup, honey, boiling water. plus a few drops vanilla essence", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little cinnamon", "section": "Equal parts", "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little cinnamon", "ingredient": "little cinnamon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0731", "slug": "reader-hints-nov-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Nov 1967 (mince-bag, herb patches, paste granules)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Strong rubber band on mincer neck holds plastic bag for catching mince — bag goes straight in the fridge if not needed at once — O.W.R., Clapham. (2) Plastic bucket flower pots — last for years, no painting — Mrs L., Mt Gambier. (3) Herb patches in ice-cream cans as housewarming gifts — Handy, The Grange. (4) Hint of the Week: paint clear nail polish over medicine bottle labels to keep them clear, but wipeable for changes — M.N., Parkes.", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 25/11/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-11-25", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Strong rubber band on mincer neck holds plastic bag for catching mince — bag goes straight in the fridge if not needed at once — O.W.R., Clapham. (2) Plastic bucket flower pots — last for years, no painting — Mrs L., Mt Gambier. (3) Herb patches in ice-cream cans as housewarming gifts — Handy, The Grange. (4) Hint of the Week: paint clear nail polish over medicine bottle labels to keep them clear, but wipeable for changes — M.N., Parkes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0732", "slug": "strong-rubber-band-on-mincer-neck-holds-plastic-bag-for", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Strong rubber band on mincer neck holds plastic bag for…", "yield": "", "ingredients": "", "method": "Strong rubber band on mincer neck holds plastic bag for catching mince — bag goes straight in the fridge if not needed at once", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 25/11/67'.", "contributor_name": "O.W.R", "contributor_location": "Clapham", "source_publication": null, "source_date": "1967-11-25", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": "E0731", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Strong rubber band on mincer neck holds plastic bag for catching mince — bag goes straight in the fridge if not needed at once", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0733", "slug": "plastic-bucket-flower-pots-last-for-years-no-painting", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Plastic bucket flower pots — last for years, no painting", "yield": "", "ingredients": "", "method": "Plastic bucket flower pots — last for years, no painting", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 25/11/67'.", "contributor_name": "Mrs L", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": "1967-11-25", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": "E0731", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic bucket flower pots — last for years, no painting", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0734", "slug": "herb-patches-in-ice-cream-cans-as-housewarming-gifts", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Herb patches in ice-cream cans as housewarming gifts", "yield": "", "ingredients": "", "method": "Herb patches in ice-cream cans as housewarming gifts", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 25/11/67'.", "contributor_name": "Handy", "contributor_location": "The Grange", "source_publication": null, "source_date": "1967-11-25", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": "E0731", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Herb patches in ice-cream cans as housewarming gifts", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0735", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "paint clear nail polish over medicine bottle labels to keep them clear, but wipeable for changes", "notes": "", "source": "Newspaper readers' hints. Date '42 NEW IDEA 25/11/67'.", "contributor_name": "M.N", "contributor_location": "Parkes", "source_publication": null, "source_date": "1967-11-25", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171016.jpg" ], "parent_id": "E0731", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "paint clear nail polish over medicine bottle labels to keep them clear, but wipeable for changes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0736", "slug": "cooking-rice", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Cooking Rice (cream of tartar for snow-white)", "yield": "Rice (gleaming, tender, snow-white)", "ingredients": "Rice; pinch of cream of tartar in cooking water.", "method": "When you cook rice, add a pinch of cream of tartar to the cooking water. The result will be gleaming, tender rice, snow-white in appearance.", "notes": "", "source": "Hint clipping (Feathers, Geraldton, WA).", "contributor_name": "Feathers", "contributor_location": "Geraldton, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Rice; pinch of cream of tartar in cooking water.", "method_modern": "When you cook rice, add a pinch of cream of tartar to the cooking water. The result will be gleaming, tender rice, snow-white in appearance.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rice", "ingredient": "rice", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pinch of cream of tartar in cooking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch of cream of tartar in cooking water", "ingredient": "cream of tartar in cooking water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0737", "slug": "meat-pies", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Meat Pies (gelatine in gravy)", "yield": "Gelatine-set meat-pie gravy", "ingredients": "Meat-pie gravy + a little dissolved gelatine.", "method": "Always add a little dissolved gelatine to the gravy when making meat pies. This will [give a firm set jelly when the pie cools — preventing soggy pastry].", "notes": "", "source": "Hint clipping (R.M.R., Box Hill, V).", "contributor_name": "R.M.R.", "contributor_location": "Box Hill, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_171046.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Meat-pie gravy + a little dissolved gelatine.", "method_modern": "Always add a little dissolved gelatine to the gravy when making meat pies. This will [give a firm set jelly when the pie cools — preventing soggy pastry].", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Meat-pie gravy + a little dissolved gelatine", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Meat-pie gravy + a little dissolved gelatine", "ingredient": "meat-pie gravy + a little dissolved gelatine", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0738", "slug": "instant-pudding-in-picnic-basin", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Instant Pudding in Picnic Basin", "yield": "Picnic dessert (made on the spot)", "ingredients": "Plastic seal-top basin; instant pudding powder; crystals/jelly; water or milk.", "method": "Use a plastic seal-top basin for making instant puddings, jellies, etc. Put the powder, crystals, etc., and the water or milk into the bowl, seal and shake, then let out some air and shake for a few moments longer. Remove the seal and let contents set. If going on a picnic, take milk in the bowl, add the powder of an instant pudding just before serving and it will be ready in a few moments.", "notes": "", "source": "Hint of the Week $2 prize (Mt Emu, Skipton).", "contributor_name": "Mt Emu", "contributor_location": "Skipton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": null, "tags": [ "baking", "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Plastic seal-top basin; instant pudding powder; crystals/jelly; water or milk.", "method_modern": "Use a plastic seal-top basin for making instant puddings, jellies, etc. Put the powder, crystals, etc., and the water or milk into the bowl, seal and shake, then let out some air and shake for a few moments longer. Remove the seal and let contents set. If going on a picnic, take milk in the bowl, add the powder of an instant pudding just before serving and it will be ready in a few moments.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Plastic seal-top basin", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plastic seal-top basin", "ingredient": "plastic seal-top basin", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "instant pudding powder", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "instant pudding powder", "ingredient": "instant pudding powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "crystals/jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "crystals/jelly", "ingredient": "crystals/jelly", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "water or milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "water or milk", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0739", "slug": "reader-hints-assorted", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — assorted (with green tomatoes, snow for tree)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Ripen green tomatoes at end of season: cut whole plant close to ground, hang upside down in dark spot with something underneath to catch tomatoes as they fall; ripen with more flavor than left out — E.E., Liverpool. (2) Easy bedmaking when going on holiday: instead of folding sheets, blankets etc, make beds on arrival; fold sides in and tie with rope; on arrival, unroll and flip sides down — Tried It, Mt Gambier. (3) Greeting cards: cut flowers/animals/etc from cards before throwing away, put in an envelope — saves time when children need pictures for school books — Ruby D., Gladstone. (4) Sugar holder: large plastic pitcher with lid — pour into measuring cup when cooking — Windara, Devonport. (5) Snow for Christmas tree: 1 lb cooking salt, aster of paris, water to thick paste, spread over tree — Jeanie, Junee. (6) Cleaning floorboards with turpentine before laying carpet repels moths — Miss L. Hill, Castle Hill, NSW.", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": null, "tags": [ "for-children", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Ripen green tomatoes at end of season: cut whole plant close to ground, hang upside down in dark spot with something underneath to catch tomatoes as they fall; ripen with more flavor than left out — E.E., Liverpool. (2) Easy bedmaking when going on holiday: instead of folding sheets, blankets etc, make beds on arrival; fold sides in and tie with rope; on arrival, unroll and flip sides down — Tried It, Mt Gambier. (3) Greeting cards: cut flowers/animals/etc from cards before throwing away, put in an envelope — saves time when children need pictures for school books — Ruby D., Gladstone. (4) Sugar holder: large plastic pitcher with lid — pour into measuring cup when cooking — Windara, Devonport. (5) Snow for Christmas tree: 1 lb (450g) cooking (or table) salt, aster of paris, water to thick paste, spread over tree — Jeanie, Junee. (6) Cleaning floorboards with turpentine before laying carpet repels moths — Miss L. Hill, Castle Hill, NSW.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0740", "slug": "ripen-green-tomatoes-at-end-of-season", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Ripen green tomatoes at end of season", "yield": "", "ingredients": "", "method": "cut whole plant close to ground, hang upside down in dark spot with something underneath to catch tomatoes as they fall; ripen with more flavor than left out", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "E.E", "contributor_location": "Liverpool", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut whole plant close to ground, hang upside down in dark spot with something underneath to catch tomatoes as they fall; ripen with more flavor than left out", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0741", "slug": "easy-bedmaking-when-going-on-holiday", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Easy bedmaking when going on holiday", "yield": "", "ingredients": "", "method": "instead of folding sheets, blankets etc, make beds on arrival; fold sides in and tie with rope; on arrival, unroll and flip sides down", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "Tried It", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "instead of folding sheets, blankets etc, make beds on arrival; fold sides in and tie with rope; on arrival, unroll and flip sides down", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0742", "slug": "greeting-cards", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Greeting cards", "yield": "", "ingredients": "", "method": "cut flowers/animals/etc from cards before throwing away, put in an envelope — saves time when children need pictures for school books", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "Ruby D", "contributor_location": "Gladstone", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut flowers/animals/etc from cards before throwing away, put in an envelope — saves time when children need pictures for school books", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0743", "slug": "sugar-holder", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Sugar holder", "yield": "", "ingredients": "", "method": "large plastic pitcher with lid — pour into measuring cup when cooking", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "Windara", "contributor_location": "Devonport", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "large plastic pitcher with lid — pour into measuring cup when cooking", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0744", "slug": "snow-for-christmas-tree", "kind": "hint", "source_format": "clipping", "category": "hint-craft", "subcategory": "individual-from-column", "title": "Snow for Christmas tree", "yield": "", "ingredients": "", "method": "1 lb cooking salt, aster of paris, water to thick paste, spread over tree", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "Jeanie", "contributor_location": "Junee", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "1 lb (450g) cooking (or table) salt, aster of paris, water to thick paste, spread over tree", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0745", "slug": "cleaning-floorboards-with-turpentine-before-laying-carpet", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cleaning floorboards with turpentine before laying carpet…", "yield": "", "ingredients": "", "method": "Cleaning floorboards with turpentine before laying carpet repels moths", "notes": "", "source": "Newspaper readers' hints column. Mixed dates.", "contributor_name": "Miss L. Hill", "contributor_location": "Castle Hill, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171046.jpg" ], "parent_id": "E0739", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cleaning floorboards with turpentine before laying carpet repels moths", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0746", "slug": "baked-apple-butter-plug-method", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Baked Apple Butter-Plug Method", "yield": "Baked apples with neatly-filled centres", "ingredients": "Apples to bake; butter (for plugs).", "method": "Use your corer to cut a plug of butter which will exactly fit the hole you have made in the centre of the apple you plan to bake.", "notes": "", "source": "Hint clipping (Aunty Mavis, Port Pirie, SA).", "contributor_name": "Aunty Mavis", "contributor_location": "Port Pirie, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Apples to bake; butter (for plugs).", "method_modern": "Use your corer to cut a plug of butter which will exactly fit the hole you have made in the centre of the apple you plan to bake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Apples to bake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Apples to bake", "ingredient": "apples to bake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "butter (for plugs)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for plugs" } ] }, { "id": "E0747", "slug": "steamed-jam-pudding", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Steamed Jam Pudding (clean-basin method)", "yield": "1 steamed pudding (cuts neatly, basin clean)", "ingredients": "Pudding batter; jam.", "method": "Put the batter in the basin, then drop the jam on top. The batter will rise and enclose the jam — you are not left with a messy basin to wash, and the pudding cuts most attractively.", "notes": "", "source": "Hint clipping (Jeanine, Brisbane, Q).", "contributor_name": "Jeanine", "contributor_location": "Brisbane, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pudding batter; jam.", "method_modern": "Put the batter in the basin, then drop the jam on top. The batter will rise and enclose the jam — you are not left with a messy basin to wash, and the pudding cuts most attractively.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pudding batter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pudding batter", "ingredient": "pudding batter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "jam", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "jam", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0748", "slug": "bottling-thick-sauce", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Bottling Thick Sauce (string trick)", "yield": "Smooth pouring of thick sauce into bottles", "ingredients": "Tomato or plum sauce; clean white string (6 inches).", "method": "Take a piece of clean white string about six inches long, put one end in the top of the bottle and hold the other end tightly between your thumb and the handle of the jug of sauce. When you tilt the jug, the sauce will run evenly into the bottle, without any clogging in the neck.", "notes": "", "source": "Hint clipping (Windsor, Camperdown).", "contributor_name": "Windsor", "contributor_location": "Camperdown", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Tomato or plum sauce; clean white string (6 inches (15cm)).", "method_modern": "Take a piece of clean white string about six inches long, put one end in the top of the bottle and hold the other end tightly between your thumb and the handle of the jug of sauce. When you tilt the jug, the sauce will run evenly into the bottle, without any clogging in the neck.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Tomato or plum sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Tomato or plum sauce", "ingredient": "tomato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "clean white string (6 inches)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "clean white string", "ingredient": "clean white string", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "6 inches" } ] }, { "id": "E0749", "slug": "reader-hints-biscuits-tinned-meat-cake-candles-ice-cream", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — biscuits, tinned meat, cake candles, ice cream", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Plastic doyley as biscuit decoration: at last rolling, roll plastic doyley on top for decorative pattern — Em-Em, Kotara. (2) Block ice in jug in fridge (no divider rack) — doesn't melt as quickly — WindiWoo, Goondiwindi. (3) Ice cream in car: cone through hole in centre of paper plate — catches drips — Road, Edithvale. (4) Tinned meat removal: chill, cut both ends off, meat pushes through — Blue Eyes, Bonbeach. (5) Birthday cake candles in fridge 24 hours before using — burn evenly, no drip — G.W., Beverley. (6) Hint of the Week: chilblain remedy — equal parts lemon juice, glycerine, eau de cologne blended, rub on at least twice daily before bad weather sets in — Lou, Henley Beach.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": null, "tags": [ "wartime" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Plastic doyley as biscuit decoration: at last rolling, roll plastic doyley on top for decorative pattern — Em-Em, Kotara. (2) Block ice in jug in fridge (no divider rack) — doesn't melt as quickly — WindiWoo, Goondiwindi. (3) Ice cream in car: cone through hole in centre of paper plate — catches drips — Road, Edithvale. (4) Tinned meat removal: chill, cut both ends off, meat pushes through — Blue Eyes, Bonbeach. (5) Birthday cake candles in fridge 24 hours before using — burn evenly, no drip — G.W., Beverley. (6) Hint of the Week: chilblain remedy — equal parts lemon juice, glycerine, eau de cologne blended, rub on at least twice daily before bad weather sets in — Lou, Henley Beach.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0750", "slug": "plastic-doyley-as-biscuit-decoration", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Plastic doyley as biscuit decoration", "yield": "", "ingredients": "", "method": "at last rolling, roll plastic doyley on top for decorative pattern — Em", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Em", "contributor_location": "Kotara", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [ "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "at last rolling, roll plastic doyley on top for decorative pattern — Em", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0751", "slug": "block-ice-in-jug-in-fridge-doesn-t-melt", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Block ice in jug in fridge (no divider rack) — doesn't melt…", "yield": "", "ingredients": "", "method": "Block ice in jug in fridge (no divider rack) — doesn't melt as quickly", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "WindiWoo", "contributor_location": "Goondiwindi", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Block ice in jug in fridge (no divider rack) — doesn't melt as quickly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0752", "slug": "ice-cream-in-car", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Ice cream in car", "yield": "", "ingredients": "", "method": "cone through hole in centre of paper plate — catches drips", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Road", "contributor_location": "Edithvale", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cone through hole in centre of paper plate — catches drips", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0753", "slug": "tinned-meat-removal", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Tinned meat removal", "yield": "", "ingredients": "", "method": "chill, cut both ends off, meat pushes through", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Blue Eyes", "contributor_location": "Bonbeach", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chill, cut both ends off, meat pushes through", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0754", "slug": "birthday-cake-candles-in-fridge-24-hours-before-using", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Birthday cake candles in fridge 24 hours before using —…", "yield": "", "ingredients": "", "method": "Birthday cake candles in fridge 24 hours before using — burn evenly, no drip", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "G.W", "contributor_location": "Beverley", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Birthday cake candles in fridge 24 hours before using — burn evenly, no drip", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0755", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "chilblain remedy — equal parts lemon juice, glycerine, eau de cologne blended, rub on at least twice daily before bad weather sets in", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Lou", "contributor_location": "Henley Beach", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171056.jpg" ], "parent_id": "E0749", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chilblain remedy — equal parts lemon juice, glycerine, eau de cologne blended, rub on at least twice daily before bad weather sets in", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0756", "slug": "custard-de-luxe", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Custard de Luxe (chocolate peppermint marble)", "yield": "Marbled baked custard", "ingredients": "Baked custard (any recipe); chocolate peppermint creams (several).", "method": "When ordinary baked custard is taken from the oven, place several chocolate peppermint creams on top. They will melt to form a marbled chocolate design, and will add a delicious flavor.", "notes": "", "source": "Hint clipping (Eltee, Eugowra, NSW).", "contributor_name": "Eltee", "contributor_location": "Eugowra, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Baked custard (any recipe); chocolate peppermint creams (several).", "method_modern": "When ordinary baked custard is taken from the oven, place several chocolate peppermint creams on top. They will melt to form a marbled chocolate design, and will add a delicious flavor.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Baked custard (any recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Baked custard", "ingredient": "baked custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any recipe" }, { "raw": "chocolate peppermint creams (several)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chocolate peppermint creams", "ingredient": "chocolate peppermint creams", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "several" } ] }, { "id": "E0757", "slug": "crisp-chips", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Crisp Chips (cold-water soaking)", "yield": "Crisp keep-able chips", "ingredients": "Potatoes prepared as for chips; cold water (for 3 hour soak); deep oil.", "method": "Prepare potatoes for chips in usual way, then soak in cold water for three hours. Lift out carefully, without disturbing the sediment, and deep fry in oil. They can be kept in an airtight container and will remain crisp for future use for a considerable time.", "notes": "", "source": "Hint clipping (Crispy, Coffs Harbour, NSW).", "contributor_name": "Crispy", "contributor_location": "Coffs Harbour, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Potatoes prepared as for chips; cold water (for 3 hour soak); deep oil.", "method_modern": "Prepare potatoes for chips in usual way, then soak in cold water for three hours. Lift out carefully, without disturbing the sediment, and deep fry in oil. They can be kept in an airtight container and will remain crisp for future use for a considerable time.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Potatoes prepared as for chips", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Potatoes prepared as for chips", "ingredient": "potatoes prepared as", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cold water (for 3 hour soak)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for 3 hour soak" }, { "raw": "deep oil", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "deep oil", "ingredient": "deep oil", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0758", "slug": "cheese-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Cheese Spread (revive dry cheese)", "yield": "Cheese spread for biscuits and savouries", "ingredients": "Dry cheese, finely grated; little cream or evaporated milk; mustard (to taste); salt.", "method": "Grate dry cheese finely and moisten with a little cream or evaporated milk. Beat well, then add mustard to taste.", "notes": "", "source": "Hint clipping (Elayne, Raymond Terrace, NSW).", "contributor_name": "Elayne", "contributor_location": "Raymond Terrace, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dry cheese, finely grated; little cream or evaporated milk; mustard (to taste); salt.", "method_modern": "Grate dry cheese finely and moisten with a little cream or evaporated milk. Beat well, then add mustard to taste.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Dry cheese, finely grated", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Dry cheese, finely grated", "ingredient": "cheese, finely grated", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "little cream or evaporated milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "little cream or evaporated milk", "ingredient": "little cream", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "mustard (to taste)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "mustard", "ingredient": "mustard powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "to taste" }, { "raw": "salt", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0759", "slug": "cake-posting-with-popcorn", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Cake Posting with Popcorn", "yield": "Posted cake for servicemen overseas", "ingredients": "Cake; popcorn (as packing material).", "method": "When sending cakes to servicemen overseas, use popcorn for packing — cakes travel well, and the boys enjoy the packing, which adds very little weight to the parcel.", "notes": "Vietnam War-era serviceman packaging.", "source": "Hint clipping (Wal, Northgate, V). Vietnam-era serviceman packaging.", "contributor_name": "Wal", "contributor_location": "Northgate, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [ "baking", "vietnam-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake; popcorn (as packing material).", "method_modern": "When sending cakes to servicemen overseas, use popcorn for packing — cakes travel well, and the boys enjoy the packing, which adds very little weight to the parcel.", "notes_modern": "Vietnam War-era serviceman packaging.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cake", "ingredient": "cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "popcorn (as packing material)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "popcorn", "ingredient": "popcorn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "as packing material" } ] }, { "id": "E0760", "slug": "sponge-cake-icing-prep", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Sponge Cake Icing Prep (chill before icing)", "yield": "Tip for icing sponge cake", "ingredients": "Sponge cake; melted butter (for brushing).", "method": "Brush a sponge cake with melted butter and put it into the refrigerator for a few minutes before spreading the icing. This prevents crumbling of the cake surface.", "notes": "", "source": "Hint clipping (Ecla, Sunshine, V).", "contributor_name": "Ecla", "contributor_location": "Sunshine, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Sponge cake; melted butter (for brushing).", "method_modern": "Brush a sponge cake with melted butter and put it into the refrigerator for a few minutes before spreading the icing. This prevents crumbling of the cake surface.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Sponge cake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Sponge cake", "ingredient": "sponge cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "melted butter (for brushing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for brushing" } ] }, { "id": "E0761", "slug": "condy-s-crystals-tonic-for-fowls", "kind": "recipe", "source_format": "clipping", "category": "misc-cookery", "subcategory": "clipping", "title": "Condy's Crystals Tonic for Fowls", "yield": "Poultry tonic", "ingredients": "Fowls' drinking water; 2 grains Condy's crystals (potassium permanganate); withheld access (until late morning).", "method": "Two grains of Condy's crystals added once a week to the fowls' drink water makes an excellent tonic for poultry. Keep water from fowls till late in the morning and they will readily drink it.", "notes": "Vintage Australian backyard poultry-keeping tonic.", "source": "Hint clipping (Yirra, Charleville, Q).", "contributor_name": "Yirra", "contributor_location": "Charleville, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Fowls' drinking water; 2 grains [no longer used in food — historical only] (potassium permanganate); withheld access (until late morning).", "method_modern": "Two grains of [no longer used in food — historical only] added once a week to the fowls' drink water makes an excellent tonic for poultry. Keep water from fowls till late in the morning and they will readily drink it.", "notes_modern": "Vintage Australian backyard poultry-keeping tonic.", "modernisation_notes": [ "Condy's crystals (potassium permanganate) are no longer used in food — this recipe is historical only.", "Condy's crystals (potassium permanganate) are no longer used in food preparation; the modern equivalent for poultry-water sanitisation is a vet-supplied product or plain clean water." ], "modernisation_summary": "Automatic conversion: metric measurements added, 2 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Fowls' drinking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fowls' drinking water", "ingredient": "fowls' drinking water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 grains Condy's crystals (potassium permanganate)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "grains Condy's crystals", "ingredient": "grains condy's crystals", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "potassium permanganate" }, { "raw": "withheld access (until late morning)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "withheld access", "ingredient": "withheld access", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "until late morning" } ] }, { "id": "E0762", "slug": "reader-hints-feb-mar-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Feb-Mar 1967 (chopping board, steel wool, rusty dish)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Ground rice sprinkled on chopping board prevents suet sticking to knife — Kay, Toowoomba. (2) Use steel wool only as much as needed, throw away — cleaner and cheaper — Gee, Woodville. (3) Restore rusty tin baking dishes: warm water + 1 tsp vinegar overnight, rinse — P.J.M., Mundalla. (4) Long curtains: sew press studs at hem and 18 in up floor length drapes; clip up when vacuuming — Helpful, Mt Waverley. (5) Floor cleaner: equal parts water, kerosene and methylated spirit — apply sparingly, rub over with dry mop for non-skid shine that will last well — Mrs P., Fremantle.", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Ground rice sprinkled on chopping board prevents suet sticking to knife — Kay, Toowoomba. (2) Use steel wool only as much as needed, throw away — cleaner and cheaper — Gee, Woodville. (3) Restore rusty tin baking dishes: warm water + 1 tsp vinegar overnight, rinse — P.J.M., Mundalla. (4) Long curtains: sew press studs at hem and 18 in (46cm) up floor length drapes; clip up when vacuuming — Helpful, Mt Waverley. (5) Floor cleaner: equal parts water, kerosene and methylated spirit — apply sparingly, rub over with dry mop for non-skid shine that will last well — Mrs P., Fremantle.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0763", "slug": "ground-rice-sprinkled-on-chopping-board-prevents-suet", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Ground rice sprinkled on chopping board prevents suet…", "yield": "", "ingredients": "", "method": "Ground rice sprinkled on chopping board prevents suet sticking to knife", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": "Kay", "contributor_location": "Toowoomba", "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": "E0762", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Ground rice sprinkled on chopping board prevents suet sticking to knife", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0764", "slug": "use-steel-wool-only-as-much-as-needed-throw-away-cleaner", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Use steel wool only as much as needed, throw away — cleaner…", "yield": "", "ingredients": "", "method": "Use steel wool only as much as needed, throw away — cleaner and cheaper", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": "Gee", "contributor_location": "Woodville", "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": "E0762", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Use steel wool only as much as needed, throw away — cleaner and cheaper", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0765", "slug": "restore-rusty-tin-baking-dishes", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Restore rusty tin baking dishes", "yield": "", "ingredients": "", "method": "warm water + 1 tsp vinegar overnight, rinse", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": "P.J.M", "contributor_location": "Mundalla", "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": "E0762", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "warm water + 1 tsp vinegar overnight, rinse", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0766", "slug": "long-curtains", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Long curtains", "yield": "", "ingredients": "", "method": "sew press studs at hem and 18 in up floor length drapes; clip up when vacuuming", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": "Helpful", "contributor_location": "Mt Waverley", "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": "E0762", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sew press studs at hem and 18 in (46cm) up floor length drapes; clip up when vacuuming", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0767", "slug": "floor-cleaner", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Floor cleaner", "yield": "", "ingredients": "", "method": "equal parts water, kerosene and methylated spirit — apply sparingly, rub over with dry mop for non-skid shine that will last well", "notes": "", "source": "Newspaper readers' hints. Dates: '42 NEW IDEA 4/3/67', '38 NEW IDEA 25/2/67'.", "contributor_name": "Mrs P", "contributor_location": "Fremantle", "source_publication": null, "source_date": "1967-03-04", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171113.jpg" ], "parent_id": "E0762", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "equal parts water, kerosene and methylated spirit — apply sparingly, rub over with dry mop for non-skid shine that will last well", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0768", "slug": "date-chutney", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Date Chutney (3-month vinegar steep)", "yield": "1 screw-top jar", "ingredients": "Dates (stoned); vinegar (to cover).", "method": "Stone dates, cover them with vinegar, and keep them in a screw top jar for a couple of months for a delicious chutney.", "notes": "Long-keep pantry chutney.", "source": "Hint clipping (Tiny, Chatswood, NSW).", "contributor_name": "Tiny", "contributor_location": "Chatswood, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dates (stoned); vinegar (to cover).", "method_modern": "Stone dates, cover them with vinegar, and keep them in a screw top jar for a couple of months for a delicious chutney.", "notes_modern": "Long-keep pantry chutney.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Dates (stoned)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Dates", "ingredient": "dates", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "stoned" }, { "raw": "vinegar (to cover)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to cover" } ] }, { "id": "E0769", "slug": "pumpkin-chips", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Pumpkin Chips (with potato)", "yield": "Mixed chips", "ingredients": "Pumpkin (cut into chips); potatoes (cut into chips); oil for frying.", "method": "Cook both potato and pumpkin chips together in the usual way, and serve mixed. Children who are not keen on pumpkin will often eat it quite readily prepared this way.", "notes": "", "source": "Hint clipping (Tried, Dalby, Q). Trick for children resistant to pumpkin.", "contributor_name": "Tried", "contributor_location": "Dalby, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "for-children", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pumpkin (cut into chips); potatoes (cut into chips); oil for frying.", "method_modern": "Cook both potato and pumpkin chips together in the usual way, and serve mixed. Children who are not keen on pumpkin will often eat it quite readily prepared this way.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pumpkin (cut into chips)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pumpkin", "ingredient": "pumpkin", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut into chips" }, { "raw": "potatoes (cut into chips)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "potatoes", "ingredient": "potato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut into chips" }, { "raw": "oil for frying", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oil for frying", "ingredient": "vegetable oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0770", "slug": "hot-drink-jar-mix", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Hot Drink Jar Mix (winter car trips)", "yield": "Pre-portioned hot drink (just add hot water)", "ingredients": "Equal parts sugar, powdered milk, beverage powder (such as cocoa); thermos of hot water.", "method": "Fill a jar with equal parts of sugar, powdered milk and beverage powder (cocoa). On winter car outings, carry the jar plus a thermos of hot water — the children can have a hot drink of their favourite beverage mixed on the spot.", "notes": "", "source": "Hint clipping (Traveller, Lismore, NSW).", "contributor_name": "Traveller", "contributor_location": "Lismore, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "beverage", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Equal parts sugar, powdered milk, beverage powder (such as cocoa); thermos of hot water.", "method_modern": "Fill a jar with equal parts of sugar, powdered milk and beverage powder (cocoa). On winter car outings, carry the jar plus a thermos of hot water — the children can have a hot drink of their favourite beverage mixed on the spot.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Equal parts sugar, powdered milk, beverage powder (such as cocoa)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Equal parts sugar, powdered milk, beverage powder", "ingredient": "equal parts sugar, powdered milk, beverage powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "such as cocoa" }, { "raw": "thermos of hot water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "thermos of hot water", "ingredient": "thermos of hot water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0771", "slug": "egg-white-separator", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Egg-White Separator (eggcup over yolk)", "yield": "Tip for separating eggs without a tool", "ingredients": "1 egg; saucer; eggcup.", "method": "If you have no separator for egg yolks and whites, crack the egg into a saucer, and place an egg cup over the yolk. Tilt the saucer, and you can drain the white off easily.", "notes": "", "source": "Hint clipping (Beef, South Yarra).", "contributor_name": "Beef", "contributor_location": "South Yarra", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 egg; saucer; eggcup.", "method_modern": "If you have no separator for egg yolks and whites, crack the egg into a saucer, and place an egg cup over the yolk. Tilt the saucer, and you can drain the white off easily.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "saucer", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "saucer", "ingredient": "saucer", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "eggcup", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "eggcup", "ingredient": "eggcup", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0772", "slug": "reader-hints-lamington-cake-from-freezer-rhubarb-prep-cooking-potatoes", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — lamington cake from freezer, rhubarb prep, cooking potatoes", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Very fresh cake for lamingtons: an hour or so in the freezer makes it easy to cut and handle — Von, Murwillumbah. (2) Rhubarb for pies: sprinkle sugar over cut 1-inch pieces day before, let stand overnight, simmer in own juice (no water) — Jayee, East Malvern. (3) Cooking potatoes quickly: pierce with skewer in several places before putting on to boil — Matrice, Renmark. (4) Cake icing for very fresh cake (lamingtons): freezer hour first — Von, Murwillumbah. (5) Hint of the Week: number both graph paper and pattern paper across top/bottom and sides — easier to follow than counting squares — B.J.O., Devonport. (6) Steaming hats/suede shoes safely: 6 inches of rubber hose on kettle spout — Pat, Youngtown. (7) Hint of the Week: coconut-fibre door mat: sew sheet of heavy plastic around three sides of the back; dirt shaken out through unsewn side — D.L., Sydney.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "lamington" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Very fresh cake for lamingtons: an hour or so in the freezer makes it easy to cut and handle — Von, Murwillumbah. (2) Rhubarb for pies: sprinkle sugar over cut 1-inch pieces day before, let stand overnight, simmer in own juice (no water) — Jayee, East Malvern. (3) Cooking potatoes quickly: pierce with skewer in several places before putting on to boil — Matrice, Renmark. (4) Cake icing for very fresh cake (lamingtons): freezer hour first — Von, Murwillumbah. (5) Hint of the Week: number both graph paper and pattern paper across top/bottom and sides — easier to follow than counting squares — B.J.O., Devonport. (6) Steaming hats/suede shoes safely: 6 inches (15cm) of rubber hose on kettle spout — Pat, Youngtown. (7) Hint of the Week: coconut-fibre door mat: sew sheet of heavy plastic around three sides of the back; dirt shaken out through unsewn side — D.L., Sydney.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0773", "slug": "very-fresh-cake-for-lamingtons", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Very fresh cake for lamingtons", "yield": "", "ingredients": "", "method": "an hour or so in the freezer makes it easy to cut and handle", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Von", "contributor_location": "Murwillumbah", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [ "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "an hour or so in the freezer makes it easy to cut and handle", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0774", "slug": "rhubarb-for-pies", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Rhubarb for pies", "yield": "", "ingredients": "", "method": "sprinkle sugar over cut 1-inch pieces day before, let stand overnight, simmer in own juice (no water)", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Jayee", "contributor_location": "East Malvern", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle sugar over cut 1-inch pieces day before, let stand overnight, simmer in own juice (no water)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0775", "slug": "cooking-potatoes-quickly", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cooking potatoes quickly", "yield": "", "ingredients": "", "method": "pierce with skewer in several places before putting on to boil", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Matrice", "contributor_location": "Renmark", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pierce with skewer in several places before putting on to boil", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0776", "slug": "cake-icing-for-very-fresh-cake", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cake icing for very fresh cake (lamingtons)", "yield": "", "ingredients": "", "method": "Cake icing for very fresh cake (lamingtons): freezer hour first", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Von", "contributor_location": "Murwillumbah", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [ "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cake icing for very fresh cake (lamingtons): freezer hour first", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0777", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "number both graph paper and pattern paper across top/bottom and sides — easier to follow than counting squares", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "B.J.O", "contributor_location": "Devonport", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "number both graph paper and pattern paper across top/bottom and sides — easier to follow than counting squares", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0778", "slug": "steaming-hats-suede-shoes-safely", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Steaming hats/suede shoes safely", "yield": "", "ingredients": "", "method": "6 inches of rubber hose on kettle spout", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Pat", "contributor_location": "Youngtown", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "6 inches (15cm) of rubber hose on kettle spout", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0779", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "coconut-fibre door mat: sew sheet of heavy plastic around three sides of the back; dirt shaken out through unsewn side", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "D.L", "contributor_location": "Sydney", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0772", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "coconut-fibre door mat: sew sheet of heavy plastic around three sides of the back; dirt shaken out through unsewn side", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0780", "slug": "patty-cakes-in-ice-cream-cones", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Patty Cakes in Ice-Cream Cones (edible holder)", "yield": "Edible-container cup cakes", "ingredients": "Cake mixture (your usual recipe); flat-bottomed, square ice-cream cones.", "method": "Use flat-bottomed, square ice-cream cones as patty pans for party cakes. Just mix your cake mixture as usual and bake for the same length of time as cup cakes, making sure that the bottoms don't burn. Cuts down on washing-up, and cake and container is edible.", "notes": "", "source": "Hint clipping (Emem, Kotara, NSW).", "contributor_name": "Emem", "contributor_location": "Kotara, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake mixture (your usual recipe); flat-bottomed, square ice-cream cones.", "method_modern": "Use flat-bottomed, square ice-cream cones as patty pans for party cakes. Just mix your cake mixture as usual and bake for the same length of time as cup cakes, making sure that the bottoms don't burn. Cuts down on washing-up, and cake and container is edible.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cake mixture (your usual recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cake mixture", "ingredient": "cake mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "your usual recipe" }, { "raw": "flat-bottomed, square ice-cream cones", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "flat-bottomed, square ice-cream cones", "ingredient": "flat-bottomed, square ice-cream cones", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0781", "slug": "stretching-soup", "kind": "recipe", "source_format": "clipping", "category": "soup", "subcategory": "clipping", "title": "Stretching Soup (bouillon cubes)", "yield": "Stretched soup pot", "ingredients": "Existing soup pot; 2 bouillon cubes; 2 cups water.", "method": "If unexpected visitors make it necessary to 'stretch' the soup, this can be done without weakening it if you dissolve two bouillon cubes in two cups of water, and add this to the pot.", "notes": "", "source": "Hint clipping (Handygirl, Mullewa, WA).", "contributor_name": "Handygirl", "contributor_location": "Mullewa, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Existing soup pot; 2 bouillon cubes; 2 cups water.", "method_modern": "If unexpected visitors make it necessary to 'stretch' the soup, this can be done without weakening it if you dissolve two bouillon cubes in two cups of water, and add this to the pot.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Existing soup pot", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Existing soup pot", "ingredient": "existing soup pot", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bouillon cubes", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bouillon cubes", "ingredient": "stock cube", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 cups water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0782", "slug": "lettuce-epsom-salts-watering", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Lettuce — Epsom Salts Watering", "yield": "Garden lettuce growing tip", "ingredients": "Lettuce plants; 3 oz Epsom salts in 1 gallon of water.", "method": "Give the lettuce a weekly dose of epsom salt (3 oz in one gallon of water). This makes them heart quickly. (Quote: 'We have eaten lettuce from our garden nearly all the summer...')", "notes": "", "source": "Hint clipping (Emar, Bedford Park, SA).", "contributor_name": "Emar", "contributor_location": "Bedford Park, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lettuce plants; 3 oz (90g) Epsom salts in 1 gallon of water.", "method_modern": "Give the lettuce a weekly dose of epsom salt (3 oz (90g) in one gallon of water). This makes them heart quickly. (Quote: 'We have eaten lettuce from our garden nearly all the summer...')", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Lettuce plants", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lettuce plants", "ingredient": "lettuce plants", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 oz Epsom salts in 1 gallon of water", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "Epsom salts in 1 gallon of water", "ingredient": "epsom salts in 1 gallon of water", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" } ] }, { "id": "E0783", "slug": "reader-hints-salt-s-many-uses-fruit-peel-powder-pickle-jars-for-lunch", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — salt's many uses, fruit-peel powder, pickle-jars for lunch", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Salt has many uses: soak new potatoes in salted water to scrape easily; sprinkle salt in frying pan before cooking fish — won't stick; 1 tsp salt in water keeps cracked eggs in their shell; pinch of salt removes taste of scorched milk — Saltie, Dorrigo. (2) Fruit flavour: orange or lemon peel thoroughly dried and ground to coarse powder — Belis, Proserpine. (3) Dripping-container with strainer makes a fryer fat drainer (fat drains direct back into container) — Carol, Singleton. (4) Empty glass baby-food jars for pickle-lover's packed lunch — vacuum lids save spills — J.D., Mt Gambier.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "for-children", "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Salt has many uses: soak new potatoes in salted water to scrape easily; sprinkle salt in frying pan before cooking fish — won't stick; 1 tsp salt in water keeps cracked eggs in their shell; pinch of salt removes taste of scorched milk — Saltie, Dorrigo. (2) Fruit flavour: orange or lemon peel thoroughly dried and ground to coarse powder — Belis, Proserpine. (3) Dripping-container with strainer makes a fryer fat drainer (fat drains direct back into container) — Carol, Singleton. (4) Empty glass baby-food jars for pickle-lover's packed lunch — vacuum lids save spills — J.D., Mt Gambier.", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0784", "slug": "salt-has-many-uses", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Salt has many uses", "yield": "", "ingredients": "", "method": "soak new potatoes in salted water to scrape easily; sprinkle salt in frying pan before cooking fish — won't stick; 1 tsp salt in water keeps cracked eggs in their shell; pinch of salt removes taste of scorched milk", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Saltie", "contributor_location": "Dorrigo", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0783", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "soak new potatoes in salted water to scrape easily; sprinkle salt in frying pan before cooking fish — won't stick; 1 tsp salt in water keeps cracked eggs in their shell; pinch of salt removes taste of scorched milk", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0785", "slug": "fruit-flavour", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Fruit flavour", "yield": "", "ingredients": "", "method": "orange or lemon peel thoroughly dried and ground to coarse powder", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Belis", "contributor_location": "Proserpine", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0783", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "orange or lemon peel thoroughly dried and ground to coarse powder", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0786", "slug": "dripping-container-with-strainer-makes-a-fryer-fat-drainer", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dripping-container with strainer makes a fryer fat drainer…", "yield": "", "ingredients": "", "method": "Dripping-container with strainer makes a fryer fat drainer (fat drains direct back into container)", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Carol", "contributor_location": "Singleton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0783", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dripping-container with strainer makes a fryer fat drainer (fat drains direct back into container)", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0787", "slug": "empty-glass-baby-food-jars-for-pickle-lover-s-packed-lunch", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Empty glass baby-food jars for pickle-lover's packed lunch…", "yield": "", "ingredients": "", "method": "Empty glass baby-food jars for pickle-lover's packed lunch — vacuum lids save spills", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "J.D", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0783", "tags": [ "for-children", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Empty glass baby-food jars for pickle-lover's packed lunch — vacuum lids save spills", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0788", "slug": "pavlova-on-bread-slice", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Pavlova on Bread Slice (Mrs Mac, Port Augusta)", "yield": "Pavlova that doesn't stick to the plate", "ingredients": "Pavlova mixture; slice of bread.", "method": "Put a slice of bread on the plate first, and sit the pavlova on that. The bread absorbs the honey-like substance that causes pavlovas to stick.", "notes": "Brilliant Port Augusta hack for the perennial pavlova-sticking problem.", "source": "Hint clipping (Mrs Mac, Port Augusta, SA).", "contributor_name": "Mrs Mac", "contributor_location": "Port Augusta, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Pavlova mixture; slice of bread.", "method_modern": "Put a slice of bread on the plate first, and sit the pavlova on that. The bread absorbs the honey-like substance that causes pavlovas to stick.", "notes_modern": "Brilliant Port Augusta hack for the perennial pavlova-sticking problem.", "modernisation_notes": [], "modernisation_summary": "Modern equivalent: line the tray with baking paper — solves the same release problem without the bread. The vintage bread-slice trick still works if you have no baking paper.", "modern_tips": "Bake at 150°C / Gas 2 for 1 hour, then turn off and cool in the oven with the door slightly ajar.", "parsed_ingredients": [ { "raw": "Pavlova mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pavlova mixture", "ingredient": "pavlova mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "slice of bread", "section": null, "quantity": null, "quantity_text": "", "unit": "slice", "unit_kind": "count", "ingredient_raw": "of bread", "ingredient": "bread", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0789", "slug": "junket-from-powdered-milk", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Junket from Powdered Milk", "yield": "Set junket", "ingredients": "Powdered milk (1 pint made-up, plus 1 extra heaped tablespoon); junket tablets; warm water bath.", "method": "Add an extra heaped tablespoon of powder to a pint of the made-up milk, then warm the milk to lukewarm. Add the junket tablets and keep the dish standing in warm water until the junket has set.", "notes": "Powdered-milk junket fix (junket from powdered milk usually doesn't set without the extra solids).", "source": "Hint clipping (Nan, Forbest, NSW).", "contributor_name": "Nan", "contributor_location": "Forbest, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Powdered milk (1 pint (550ml) made-up, plus 1 extra heaped tablespoon); junket tablets; warm water bath.", "method_modern": "Add an extra heaped tablespoon of powder to a pint of the made-up milk, then warm the milk to lukewarm. Add the junket tablets and keep the dish standing in warm water until the junket has set.", "notes_modern": "Powdered-milk junket fix (junket from powdered milk usually doesn't set without the extra solids).", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Powdered milk (1 pint made-up, plus 1 extra heaped tablespoon)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "1 pint made-up, plus 1 extra heaped tablespoon" }, { "raw": "junket tablets", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "junket tablets", "ingredient": "junket tablets", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "warm water bath", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "warm water bath", "ingredient": "warm water bath", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0790", "slug": "ice-cream-tin-lids-as-tart-plates", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Ice-Cream Tin Lids as Tart Plates", "yield": "Small-family tart plates", "ingredients": "Round ice-cream tin lids (deepest type); shortbread pastry.", "method": "For a small family, the deepest of the round lids of ice cream tins make ideal tart plates. Use them for jam tarts, custard tarts, etc., or make some and leave unfilled for later use. A single batch of shortbread pastry will make several of these at one time.", "notes": "", "source": "Hint clipping (Ay, Black Forest, SA).", "contributor_name": "Ay", "contributor_location": "Black Forest, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "baking", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Round ice-cream tin lids (deepest type); shortbread pastry.", "method_modern": "For a small family, the deepest of the round lids of ice cream tins make ideal tart plates. Use them for jam tarts, custard tarts, etc., or make some and leave unfilled for later use. A single batch of shortbread pastry will make several of these at one time.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Round ice-cream tin lids (deepest type)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Round ice-cream tin lids", "ingredient": "round ice-cream tin lids", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "deepest type" }, { "raw": "shortbread pastry", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "shortbread pastry", "ingredient": "shortbread pastry", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0791", "slug": "jam-jar-hot-water-sterilising", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Jam-Jar Hot-Water Sterilising", "yield": "Sterilised jam/pickle jars (no breakage)", "ingredients": "Empty jars in the sink; fairly hot soap-water; hot jam or pickles.", "method": "When bottling jam or pickles, put fairly hot soap-water in your sink. Stand your jars in this and pour the hot jam or pickles into them. Jars will not break and you can wipe the outside with a cloth before taking them out — saves a lot of after-cleaning.", "notes": "", "source": "Hint clipping (Jadwiga, Kingsgrove, NSW).", "contributor_name": "Jadwiga", "contributor_location": "Kingsgrove, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Empty jars in the sink; fairly hot soap-water; hot jam or pickles.", "method_modern": "When bottling jam or pickles, put fairly hot soap-water in your sink. Stand your jars in this and pour the hot jam or pickles into them. Jars will not break and you can wipe the outside with a cloth before taking them out — saves a lot of after-cleaning.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Empty jars in the sink", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Empty jars in the sink", "ingredient": "empty jars in the sink", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "fairly hot soap-water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fairly hot soap-water", "ingredient": "fairly hot soap-water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "hot jam or pickles", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot jam or pickles", "ingredient": "hot jam", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0792", "slug": "reader-hints-vacuum-flask-tea-picnic-cooler-chicken-mother-hen", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — vacuum-flask tea, picnic cooler, chicken 'mother hen'", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Eliminate vacuum-flask taste from black tea: ½ tsp lemon juice into flask — GMJ, Lockleys. (2) Picnic cooler: hot-water bag filled with crushed ice in bottom of picnic basket. (3) Cleaning burnt grease: plastic bag, upside down on ammonia-soaked towel overnight — Water, Rockhampton. (4) Fridge shelves lined with folded paper towels for easy cleaning — Musk, Portland. (5) 'Mother hen' for chickens at night: saw mop handle short, suspend mop head over box of chickens through curtain rod — warmth substitute — Mrs E.P., Mullumbimby.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Eliminate vacuum-flask taste from black tea: ½ tsp lemon juice into flask — GMJ, Lockleys. (2) Picnic cooler: hot-water bag filled with crushed ice in bottom of picnic basket. (3) Cleaning burnt grease: plastic bag, upside down on ammonia-soaked towel overnight — Water, Rockhampton. (4) Fridge shelves lined with folded paper towels for easy cleaning — Musk, Portland. (5) 'Mother hen' for chickens at night: saw mop handle short, suspend mop head over box of chickens through curtain rod — warmth substitute — Mrs E.P., Mullumbimby.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0793", "slug": "eliminate-vacuum-flask-taste-from-black-tea", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Eliminate vacuum-flask taste from black tea", "yield": "", "ingredients": "", "method": "½ tsp lemon juice into flask", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "GMJ", "contributor_location": "Lockleys", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0792", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ tsp lemon juice into flask", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0794", "slug": "picnic-cooler", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Picnic cooler", "yield": "", "ingredients": "", "method": "hot-water bag filled with crushed ice in bottom of picnic basket", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0792", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "hot-water bag filled with crushed ice in bottom of picnic basket", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0795", "slug": "cleaning-burnt-grease", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cleaning burnt grease", "yield": "", "ingredients": "", "method": "plastic bag, upside down on ammonia-soaked towel overnight", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Water", "contributor_location": "Rockhampton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0792", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "plastic bag, upside down on ammonia-soaked towel overnight", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0796", "slug": "fridge-shelves-lined-with-folded-paper-towels-for-easy", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Fridge shelves lined with folded paper towels for easy…", "yield": "", "ingredients": "", "method": "Fridge shelves lined with folded paper towels for easy cleaning", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Musk", "contributor_location": "Portland", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0792", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Fridge shelves lined with folded paper towels for easy cleaning", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0797", "slug": "mother-hen-for-chickens-at-night", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "'Mother hen' for chickens at night", "yield": "", "ingredients": "", "method": "'Mother hen' for chickens at night: saw mop handle short, suspend mop head over box of chickens through curtain rod — warmth substitute", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mrs E.P", "contributor_location": "Mullumbimby", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0792", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "'Mother hen' for chickens at night: saw mop handle short, suspend mop head over box of chickens through curtain rod — warmth substitute", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0798", "slug": "custard-rescue", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Custard Rescue (junket tablet)", "yield": "Rescued custard", "ingredients": "Custard that won't thicken; 1 junket tablet dissolved in water.", "method": "If your custard refuses to thicken, cool to lukewarm and add a dissolved junket tablet.", "notes": "", "source": "Hint clipping (Shrudie, Neutral Bay, NSW). New Idea 15/2/69.", "contributor_name": "Shrudie", "contributor_location": "Neutral Bay, NSW", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Custard that won't thicken; 1 junket tablet dissolved in water.", "method_modern": "If your custard refuses to thicken, cool to lukewarm and add a dissolved junket tablet.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Custard that won't thicken", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Custard that won't thicken", "ingredient": "custard that won't thicken", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 junket tablet dissolved in water", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "junket tablet dissolved in water", "ingredient": "junket tablet dissolved in water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0799", "slug": "baked-potatoes", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Baked Potatoes (flour-rolled, in hot fat)", "yield": "Crisp baked potatoes", "ingredients": "Potatoes; plain flour; salt and pepper; hot fat.", "method": "Blend a little plain flour and salt and pepper in a bowl, and roll each potato in it. Place them in boiling fat to bake. When cooked, the potatoes will be deliciously crisp, and you will not need any thickening or browning aids when making the gravy.", "notes": "", "source": "Hint clipping (Esor, Camperdown, V).", "contributor_name": "Esor", "contributor_location": "Camperdown, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Potatoes; plain flour; salt and pepper; hot fat.", "method_modern": "Blend a little plain flour and salt and pepper in a bowl, and roll each potato in it. Place them in boiling fat to bake. When cooked, the potatoes will be deliciously crisp, and you will not need any thickening or browning aids when making the gravy.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Potatoes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Potatoes", "ingredient": "potato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "plain flour", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "hot fat", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot fat", "ingredient": "hot fat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0800", "slug": "apple-sauce-roast-pork-apple-trick", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Apple Sauce (grated apple) + Roast Pork Apple Trick", "yield": "Smoother, faster apple sauce", "ingredients": "Cooking apple, grated (instead of sliced); 1 cooking apple (to boil with potatoes for roast pork).", "method": "Apple sauce is quicker to cook and smoother to taste if the fruit is grated instead of sliced. Also: boil a cooking apple with the potatoes when serving roast pork — gives them a good flavor, even if you are serving apple sauce as well.", "notes": "", "source": "Hint clipping (Ina, Vaucluse, NSW).", "contributor_name": "Ina", "contributor_location": "Vaucluse, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cooking apple, grated (instead of sliced); 1 cooking apple (to boil with potatoes for roast pork).", "method_modern": "Apple sauce is quicker to cook and smoother to taste if the fruit is grated instead of sliced. Also: boil a cooking apple with the potatoes when serving roast pork — gives them a good flavor, even if you are serving apple sauce as well.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cooking apple, grated (instead of sliced)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cooking apple, grated", "ingredient": "apple", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "instead of sliced" }, { "raw": "1 cooking apple (to boil with potatoes for roast pork)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "cooking apple", "ingredient": "apple", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "to boil with potatoes for roast pork" } ] }, { "id": "E0801", "slug": "no-cracks-fruit-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "No-Cracks Fruit Cake (sprinkle cold water)", "yield": "Smooth-topped fruit cake", "ingredients": "Rich fruit cake (any recipe); cold water.", "method": "To get a smooth, un-cracked surface on top of rich fruit cake, smooth mixture evenly all over and sprinkle top with a little cold water. Cake will be even, and will never crack.", "notes": "", "source": "Hint clipping (Kit, Devonport, T).", "contributor_name": "Kit", "contributor_location": "Devonport, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rich fruit cake (any recipe); cold water.", "method_modern": "To get a smooth, un-cracked surface on top of rich fruit cake, smooth mixture evenly all over and sprinkle top with a little cold water. Cake will be even, and will never crack.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "The cold-water tip remains valid for any rich fruit cake. Modern bakers also wrap a damp 'cake strip' or layered newspaper around the tin to insulate the edges, preventing the top doming while the centre catches up.", "modern_tips": "Bake at 150°C / Gas 2. Test for done at the centre with a skewer — should come out with a few moist crumbs but no wet batter.", "parsed_ingredients": [ { "raw": "Rich fruit cake (any recipe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rich fruit cake", "ingredient": "rich fruit cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "any recipe" }, { "raw": "cold water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0802", "slug": "custard-ice-blocks", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Custard Ice-Blocks", "yield": "Creamy ice-blocks", "ingredients": "Left-over custard.", "method": "Pour left-over custard into ice-block moulds. Freeze in usual way. Makes delicious creamy ice-blocks.", "notes": "", "source": "Hint clipping (San, Yunta, SA).", "contributor_name": "San", "contributor_location": "Yunta, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "frugal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Left-over custard.", "method_modern": "Pour left-over custard into ice-block moulds. Freeze in usual way. Makes delicious creamy ice-blocks.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Left-over custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Left-over custard", "ingredient": "left-over custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0803", "slug": "reader-hints-feb-1969", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Feb 1969 (jar clips, watery potatoes, dainty potholders)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Watery overcooked potatoes: sprinkle with powdered milk and mash — white and fluffy — Camille, Launceston. (2) Carrots for grating: leave 1+ inch of stems on to save scraping fingers — A.B., Bundaberg. (3) Leftover mince: add a tin of spaghetti — tasty fast meal — I.H., Woodridge. (4) Oil jar clips at end of fruit season: prevents rust, keeps springiness — Sixtyeight, Tenora. (5) Make picnic salt shakers from paper drinking straws filled with salt, ends twisted — J.W.E., Mudgee. (6) Dainty pot holders from pair of old doilies + foam rubber lining — Omego, Toowoomba. (7) Hint of the Week: revive fading transistor radio batteries by warming in oven a few minutes — Candy, Adelaide River, NT.", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Watery overcooked potatoes: sprinkle with powdered milk and mash — white and fluffy — Camille, Launceston. (2) Carrots for grating: leave 1+ inch of stems on to save scraping fingers — A.B., Bundaberg. (3) Leftover mince: add a tin of spaghetti — tasty fast meal — I.H., Woodridge. (4) Oil jar clips at end of fruit season: prevents rust, keeps springiness — Sixtyeight, Tenora. (5) Make picnic salt shakers from paper drinking straws filled with salt, ends twisted — J.W.E., Mudgee. (6) Dainty pot holders from pair of old doilies + foam rubber lining — Omego, Toowoomba. (7) Hint of the Week: revive fading transistor radio batteries by warming in oven a few minutes — Candy, Adelaide River, NT.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0804", "slug": "watery-overcooked-potatoes", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Watery overcooked potatoes", "yield": "", "ingredients": "", "method": "sprinkle with powdered milk and mash — white and fluffy", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Camille", "contributor_location": "Launceston", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle with powdered milk and mash — white and fluffy", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0805", "slug": "carrots-for-grating", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Carrots for grating", "yield": "", "ingredients": "", "method": "leave 1+ inch of stems on to save scraping fingers", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "A.B", "contributor_location": "Bundaberg", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "leave 1+ inch of stems on to save scraping fingers", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0806", "slug": "leftover-mince", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Leftover mince", "yield": "", "ingredients": "", "method": "add a tin of spaghetti — tasty fast meal", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "I.H", "contributor_location": "Woodridge", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "add a tin of spaghetti — tasty fast meal", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0807", "slug": "oil-jar-clips-at-end-of-fruit-season", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Oil jar clips at end of fruit season", "yield": "", "ingredients": "", "method": "prevents rust, keeps springiness", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Sixtyeight", "contributor_location": "Tenora", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "prevents rust, keeps springiness", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0808", "slug": "make-picnic-salt-shakers-from-paper-drinking-straws-filled", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Make picnic salt shakers from paper drinking straws filled…", "yield": "", "ingredients": "", "method": "Make picnic salt shakers from paper drinking straws filled with salt, ends twisted", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "J.W.E", "contributor_location": "Mudgee", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Make picnic salt shakers from paper drinking straws filled with salt, ends twisted", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0809", "slug": "dainty-pot-holders-from-pair-of-old-doilies-foam-rubber", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Dainty pot holders from pair of old doilies + foam rubber…", "yield": "", "ingredients": "", "method": "Dainty pot holders from pair of old doilies + foam rubber lining", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Omego", "contributor_location": "Toowoomba", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dainty pot holders from pair of old doilies + foam rubber lining", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0810", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "revive fading transistor radio batteries by warming in oven a few minutes", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Candy", "contributor_location": "Adelaide River, NT", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0803", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "revive fading transistor radio batteries by warming in oven a few minutes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0811", "slug": "boiled-custard-with-powdered-milk", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Boiled Custard with Powdered Milk (paste method)", "yield": "Boiled custard (one-pan)", "ingredients": "Powdered milk; sugar; custard powder; boiling water.", "method": "Mix required quantities of powdered milk, sugar and custard powder to a smooth paste in your saucepan, add boiling water to same, and simmer few moments. Saves two lots of mixing.", "notes": "Time-saving simplification of the usual two-step method.", "source": "Hint clipping (Jack, Coonamble, NSW). New Idea 9/7/66.", "contributor_name": "Jack", "contributor_location": "Coonamble, NSW", "source_publication": "New Idea", "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Powdered milk; sugar; custard powder; boiling water.", "method_modern": "Mix required quantities of powdered milk, sugar and custard powder to a smooth paste in your saucepan, add boiling water to same, and simmer few moments. Saves two lots of mixing.", "notes_modern": "Time-saving simplification of the usual two-step method.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Powdered milk", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "custard powder", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "custard powder", "ingredient": "custard powder", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "boiling water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0812", "slug": "apple-cinnamon-cake-topping", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Apple Cinnamon Cake Topping", "yield": "Topping for 1 butter cake", "ingredients": "1 peeled apple (grated); cinnamon; sugar.", "method": "Grate one peeled apple on top of uncooked butter cake mixture, then sprinkle with cinnamon and sugar before putting in oven. Result is a nice nutty flavored topping.", "notes": "", "source": "Hint clipping (E.F.P., Geraldton, WA). New Idea 11/2/67.", "contributor_name": "E.F.P.", "contributor_location": "Geraldton, WA", "source_publication": "New Idea", "source_date": "1967-02-11", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 peeled apple (grated); cinnamon; sugar.", "method_modern": "Grate one peeled apple on top of uncooked butter cake mixture, then sprinkle with cinnamon and sugar before putting in oven. Result is a nice nutty flavored topping.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 peeled apple (grated)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "peeled apple", "ingredient": "apple", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "grated" }, { "raw": "cinnamon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0813", "slug": "cabbage-with-dripping", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Cabbage with Dripping (no smell)", "yield": "Odour-free cooked cabbage", "ingredients": "Cabbage; 1 teaspoon dripping (in cooking water).", "method": "A teaspoon of dripping added to the water in which cabbage is cooked will eliminate unpleasant cooking odor.", "notes": "", "source": "Hint clipping (Cem, West Launceston, T).", "contributor_name": "Cem", "contributor_location": "West Launceston, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cabbage; 1 teaspoon dripping (in cooking water).", "method_modern": "A teaspoon of dripping added to the water in which cabbage is cooked will eliminate unpleasant cooking odor.", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Cabbage", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cabbage", "ingredient": "cabbage", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon dripping (in cooking water)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dripping", "ingredient": "dripping", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "in cooking water" } ] }, { "id": "E0814", "slug": "corned-meat-clove-stuck-onion-bacon-bones", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Corned Meat (ham flavor) — clove-stuck onion + bacon bones", "yield": "Ham-flavoured corned beef", "ingredients": "Corned meat or pickled pork; 1 medium-sized onion stuck with 3 cloves; 2 bacon bones.", "method": "Give a ham-like flavor to corned meat or pickled pork by adding to the cooking water a medium-sized onion stuck with three cloves and two bacon bones.", "notes": "", "source": "Hint clipping (Enn, Banora Point, NSW).", "contributor_name": "Enn", "contributor_location": "Banora Point, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "preserves", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Corned meat or pickled pork; 1 medium-sized onion stuck with 3 cloves; 2 bacon bones.", "method_modern": "Give a ham-like flavor to corned meat or pickled pork by adding to the cooking water a medium-sized onion stuck with three cloves and two bacon bones.", "notes_modern": "", "modernisation_notes": [ "Pickled pork is still sold at butchers; corned beef is a similar product (silverside) and a common substitute." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Corned meat or pickled pork", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Corned meat or pickled pork", "ingredient": "corned meat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 medium-sized onion stuck with 3 cloves", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized onion stuck with 3 cloves", "ingredient": "medium-sized onion stuck with 3 cloves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bacon bones", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bacon bones", "ingredient": "bacon bones", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0815", "slug": "burnt-saucepan-cleaner", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Burnt Saucepan Cleaner (Lu Lu, Brisbane)", "yield": "Cleaned burnt pan", "ingredients": "Cold water; 1 tablespoon each of cider vinegar, bicarbonate of soda, and common salt.", "method": "Fill saucepan with cold water, add 1 tablespoon each of cider vinegar, bicarbonate of soda and common salt. Bring to boil and let simmer for about 10 minutes. Then clean with steel wool. The particles burnt on to the pan are softened and come off easily.", "notes": "", "source": "Hint of the Week $2 prize (Lu Lu, Brisbane, Q).", "contributor_name": "Lu Lu", "contributor_location": "Brisbane, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cold water; 1 tablespoon each of cider vinegar, bicarb soda, and table salt.", "method_modern": "Fill saucepan with cold water, add 1 tablespoon each of cider vinegar, bicarb soda and table salt. Bring to boil and let simmer for about 10 minutes. Then clean with steel wool. The particles burnt on to the pan are softened and come off easily.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Cold water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon each of cider vinegar, bicarbonate of soda, and common salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "each of cider vinegar, bicarbonate of soda, and common salt", "ingredient": "each of cider vinegar, bicarbonate of soda, and common salt", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0816", "slug": "reader-hints-table-salt-pumpkin-tape-pastry-rolling-sweet-potato", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — table salt, pumpkin tape, pastry rolling, sweet potato indoor plant", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Best table salt won't dampen if 1 lb ordinary salt mixed thoroughly with 1 tsp cornflour — Patience, Youngtown. (2) Cracked whole pumpkin: cover crack with transparent adhesive tape — keeps weeks with no rot — Wise Gal, Wem, WA. (3) Pastry rolling on thick clear plastic — easy to clean, non-stick — Plas, Wentworth. (4) Sweet potato as indoor plant: green foliage spreads for months — West, Westmead. (5) Eucalyptus oil for stuck/obstinate screws, nuts and bolts — X.Y.Z., Brisbane.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Best table salt won't dampen if 1 lb (450g) ordinary salt mixed thoroughly with 1 tsp cornflour — Patience, Youngtown. (2) Cracked whole pumpkin: cover crack with transparent adhesive tape — keeps weeks with no rot — Wise Gal, Wem, WA. (3) Pastry rolling on thick clear plastic — easy to clean, non-stick — Plas, Wentworth. (4) Sweet potato as indoor plant: green foliage spreads for months — West, Westmead. (5) Eucalyptus oil for stuck/obstinate screws, nuts and bolts — X.Y.Z., Brisbane.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0817", "slug": "best-table-salt-won-t-dampen-if-1-lb-ordinary-salt-mixed", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Best table salt won't dampen if 1 lb ordinary salt mixed…", "yield": "", "ingredients": "", "method": "Best table salt won't dampen if 1 lb ordinary salt mixed thoroughly with 1 tsp cornflour", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Patience", "contributor_location": "Youngtown", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0816", "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Best table salt won't dampen if 1 lb (450g) ordinary salt mixed thoroughly with 1 tsp cornflour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0818", "slug": "cracked-whole-pumpkin", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Cracked whole pumpkin", "yield": "", "ingredients": "", "method": "cover crack with transparent adhesive tape — keeps weeks with no rot", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Wise Gal", "contributor_location": "Wem, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0816", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cover crack with transparent adhesive tape — keeps weeks with no rot", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0819", "slug": "pastry-rolling-on-thick-clear-plastic-easy-to-clean", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pastry rolling on thick clear plastic — easy to clean,…", "yield": "", "ingredients": "", "method": "Pastry rolling on thick clear plastic — easy to clean, non-stick", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Plas", "contributor_location": "Wentworth", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0816", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pastry rolling on thick clear plastic — easy to clean, non-stick", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0820", "slug": "sweet-potato-as-indoor-plant", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Sweet potato as indoor plant", "yield": "", "ingredients": "", "method": "green foliage spreads for months", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "West", "contributor_location": "Westmead", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0816", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "green foliage spreads for months", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0821", "slug": "eucalyptus-oil-for-stuck-obstinate-screws-nuts-and-bolts", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Eucalyptus oil for stuck/obstinate screws, nuts and bolts", "yield": "", "ingredients": "", "method": "Eucalyptus oil for stuck/obstinate screws, nuts and bolts", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "X.Y.Z", "contributor_location": "Brisbane", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0816", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Eucalyptus oil for stuck/obstinate screws, nuts and bolts", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0822", "slug": "home-popcorn-from-cobs", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Home Popcorn from Cobs (Pat, Canowindra)", "yield": "Half a dozen cobs → preserving-panful of popcorn", "ingredients": "Popcorn cobs (harvested when ripe); 400°F oven.", "method": "Harvest the cobs when ripe and take off the outer leaves, then hang them upside down in a dry, airy shed for six months. 'Pop' them by placing in an oven at 400 deg, and you will find half a dozen cobs will produce nearly a preserving-panful of popcorn.", "notes": "Genuine farm-to-popcorn process — long air-drying for moisture-controlled kernel popping.", "source": "Hint clipping (Pat, Canowindra, NSW). New Idea 28/1/67.", "contributor_name": "Pat", "contributor_location": "Canowindra, NSW", "source_publication": "New Idea", "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Popcorn cobs (harvested when ripe); 400°F oven.", "method_modern": "Harvest the cobs when ripe and take off the outer leaves, then hang them upside down in a dry, airy shed for six months. 'Pop' them by placing in an oven at 400 deg, and you will find half a dozen cobs will produce nearly a preserving-panful of popcorn.", "notes_modern": "Genuine farm-to-popcorn process — long air-drying for moisture-controlled kernel popping.", "modernisation_notes": [], "modernisation_summary": "Genuine farm-style. Modern shortcut: dried popcorn kernels are sold in supermarkets ready to pop. For air-popping use a popcorn maker or ¼ cup kernels in a heavy lidded pot with 2 tbsp oil over medium-high heat.", "modern_tips": "If you grow your own corn, choose a popcorn variety (Strawberry, Glass Gem); regular sweetcorn won't pop.", "parsed_ingredients": [ { "raw": "Popcorn cobs (harvested when ripe)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Popcorn cobs", "ingredient": "popcorn cobs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "harvested when ripe" }, { "raw": "400°F oven", "section": null, "quantity": 400.0, "quantity_text": "400", "unit": "", "unit_kind": "", "ingredient_raw": "°F oven", "ingredient": "°f oven", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0823", "slug": "apple-storage-in-stockings", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Apple Storage in Stockings (knotted between each)", "yield": "Long-keeping apple storage", "ingredients": "Apples; clean unwanted nylon stockings.", "method": "Apples are placed in the stocking with a knot between each apple. The air will circulate and the apples will keep fresh for a very long time, as they are not touching one another. As the apples are required, cut through stocking below each apple.", "notes": "Repeat of earlier hint (Miss C.P., East Fremantle) — same hack contributed by different reader.", "source": "Hint clipping (Air, Wagga, NSW).", "contributor_name": "Air", "contributor_location": "Wagga, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Apples; clean unwanted nylon stockings.", "method_modern": "Apples are placed in the stocking with a knot between each apple. The air will circulate and the apples will keep fresh for a very long time, as they are not touching one another. As the apples are required, cut through stocking below each apple.", "notes_modern": "Repeat of earlier hint (Miss C.P., East Fremantle) — same hack contributed by different reader.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Apples", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Apples", "ingredient": "apple", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "clean unwanted nylon stockings", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "clean unwanted nylon stockings", "ingredient": "clean unwanted nylon stockings", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0824", "slug": "honey-knife-trick", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Honey Knife Trick (clean cut-off)", "yield": "Honey poured without drips", "ingredients": "Honey bottle; serving dish; knife.", "method": "Hold the knife right on the rim of the bottle and literally 'cut' the honey off with a quick downward motion to stop the flow when tipping from bottle into a serving dish.", "notes": "", "source": "Hint clipping (Windiwoo, Goondiwindi, Q).", "contributor_name": "Windiwoo", "contributor_location": "Goondiwindi, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Honey bottle; serving dish; knife.", "method_modern": "Hold the knife right on the rim of the bottle and literally 'cut' the honey off with a quick downward motion to stop the flow when tipping from bottle into a serving dish.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Honey bottle", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Honey bottle", "ingredient": "honey bottle", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "serving dish", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "serving dish", "ingredient": "serving dish", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "knife", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "knife", "ingredient": "knife", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0825", "slug": "candied-peel-from-squeezed-lemon-orange-halves", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Candied Peel from Squeezed Lemon/Orange Halves", "yield": "Candied peel halves", "ingredients": "Lemon or orange peel halves (after juicing); salt and water (36 hours soak); 2 cups sugar; 2 cups water.", "method": "When juice is squeezed out, soak the halves of lemon or orange peel in salt and water for 36 hours. Wash well and boil in two cups of sugar and two cups of water until 'sticky'. Fill halves with the syrup and let dry.", "notes": "", "source": "Hint clipping (Thrifty, Lithgow, NSW).", "contributor_name": "Thrifty", "contributor_location": "Lithgow, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "frugal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lemon or orange peel halves (after juicing); salt and water (36 hours soak); 2 cups sugar; 2 cups water.", "method_modern": "When juice is squeezed out, soak the halves of lemon or orange peel in salt and water for 36 hours. Wash well and boil in two cups of sugar and two cups of water until 'sticky'. Fill halves with the syrup and let dry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lemon or orange peel halves (after juicing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lemon or orange peel halves", "ingredient": "lemon", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "after juicing" }, { "raw": "salt and water (36 hours soak)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and water", "ingredient": "salt and water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "36 hours soak" }, { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0826", "slug": "cheese-sauce-via-cheese-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Cheese Sauce via Cheese Spread (Hess, Mt Isa)", "yield": "Lump-free quick cheese sauce", "ingredients": "Usual white sauce; cream or cheddar cheese spread (1 tablespoon or more).", "method": "To make a quick and easy cheese sauce free from lumps, simply add to your usual white sauce mixture a tablespoonful or more (depending on taste and amount of sauce being made) of either cream or cheddar cheese spread. It blends quickly with the warm white sauce and saves grating the cheese.", "notes": "", "source": "Hint clipping (Hess, Mt Isa, Q).", "contributor_name": "Hess", "contributor_location": "Mt Isa, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Usual white sauce; cream or cheddar cheese spread (1 tablespoon or more).", "method_modern": "To make a quick and easy cheese sauce free from lumps, simply add to your usual white sauce mixture a tablespoonful or more (depending on taste and amount of sauce being made) of either cream or cheddar cheese spread. It blends quickly with the warm white sauce and saves grating the cheese.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Usual white sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Usual white sauce", "ingredient": "usual white sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cream or cheddar cheese spread (1 tablespoon or more)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cream or cheddar cheese spread", "ingredient": "cream", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "1 tablespoon or more" } ] }, { "id": "E0827", "slug": "reader-hints-jan-1967-sep-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan 1967 + Sep 1967 (tea stains, meat balls reheating)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Tea stains on cups removed by rubbing with cloth moistened in vinegar dipped in salt — Blackie, Castle Hill. (2) Meat balls reheating for a party: foil-line baking dish, seal with foil top, centre of oven — heat through without drying — Emdee, Coorparoo. (3) Lettuce growing: scatter ashes around (not on) lettuces, loosen ground — quicker, crisper growth — Pensee, Kingsbury. (4) Wooden cotton reels for knife-holder fastened inside cupboard door — blades slip between reels — Yirra, Charleville.", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Tea stains on cups removed by rubbing with cloth moistened in vinegar dipped in salt — Blackie, Castle Hill. (2) Meat balls reheating for a party: foil-line baking dish, seal with foil top, centre of oven — heat through without drying — Emdee, Coorparoo. (3) Lettuce growing: scatter ashes around (not on) lettuces, loosen ground — quicker, crisper growth — Pensee, Kingsbury. (4) Wooden cotton reels for knife-holder fastened inside cupboard door — blades slip between reels — Yirra, Charleville.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0828", "slug": "tea-stains-on-cups-removed-by-rubbing-with-cloth-moistened", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Tea stains on cups removed by rubbing with cloth moistened…", "yield": "", "ingredients": "", "method": "Tea stains on cups removed by rubbing with cloth moistened in vinegar dipped in salt", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Blackie", "contributor_location": "Castle Hill", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0827", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Tea stains on cups removed by rubbing with cloth moistened in vinegar dipped in salt", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0829", "slug": "meat-balls-reheating-for-a-party", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Meat balls reheating for a party", "yield": "", "ingredients": "", "method": "foil-line baking dish, seal with foil top, centre of oven — heat through without drying", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Emdee", "contributor_location": "Coorparoo", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0827", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "foil-line baking dish, seal with foil top, centre of oven — heat through without drying", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0830", "slug": "lettuce-growing", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Lettuce growing", "yield": "", "ingredients": "", "method": "scatter ashes around (not on) lettuces, loosen ground — quicker, crisper growth", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Pensee", "contributor_location": "Kingsbury", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0827", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "scatter ashes around (not on) lettuces, loosen ground — quicker, crisper growth", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0831", "slug": "wooden-cotton-reels-for-knife-holder-fastened-inside", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Wooden cotton reels for knife-holder fastened inside…", "yield": "", "ingredients": "", "method": "Wooden cotton reels for knife-holder fastened inside cupboard door — blades slip between reels", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Yirra", "contributor_location": "Charleville", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0827", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Wooden cotton reels for knife-holder fastened inside cupboard door — blades slip between reels", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0832", "slug": "sweet-potatoes-baked-in-jackets", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Sweet Potatoes Baked in Jackets", "yield": "Baked sweet potatoes", "ingredients": "Sweet potatoes; butter (for rubbing).", "method": "Instead of peeling sweet potatoes, wash them, rub them with butter and bake them in their jackets.", "notes": "", "source": "Hint clipping (Miss D., Kalinga, Q).", "contributor_name": "Miss D.", "contributor_location": "Kalinga, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Sweet potatoes; butter (for rubbing).", "method_modern": "Instead of peeling sweet potatoes, wash them, rub them with butter and bake them in their jackets.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Sweet potatoes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Sweet potatoes", "ingredient": "sweet potatoes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "butter (for rubbing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for rubbing" } ] }, { "id": "E0833", "slug": "rhubarb-reduce-acid", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Rhubarb — Reduce Acid (10-min hot water soak)", "yield": "Lower-acid stewed rhubarb", "ingredients": "Cut rhubarb; boiling water.", "method": "Cover the cut rhubarb with boiling water and let stand for 10 minutes before cooking. Drain off, add the amount needed of fresh liquid and cook as usual. Reduces acid taste and the amount of sugar required.", "notes": "", "source": "Hint clipping (Red Gum, Streatham, V).", "contributor_name": "Red Gum", "contributor_location": "Streatham, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Cut rhubarb; boiling water.", "method_modern": "Cover the cut rhubarb with boiling water and let stand for 10 minutes before cooking. Drain off, add the amount needed of fresh liquid and cook as usual. Reduces acid taste and the amount of sugar required.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cut rhubarb", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cut rhubarb", "ingredient": "cut rhubarb", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "boiling water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0834", "slug": "flavor-apples", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Flavor Apples (P.A.S., Te Awamutu, NZ)", "yield": "Stewed apples with citrus", "ingredients": "Stewed apples; grated lemon rind; lemon juice.", "method": "When apples are plentiful, a very pleasant change from plain stewed apple is made by the addition of grated lemon rind and lemon juice while cooking.", "notes": "First New Zealand contributor (P.A.S., Te Awamutu — on the North Island).", "source": "Hint clipping (P.A.S., Te Awamutu, NZ). FIRST New Zealand contributor in the cookbook.", "contributor_name": "P.A.S.", "contributor_location": "Te Awamutu, NZ", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "new-zealand" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Stewed apples; grated lemon rind; lemon juice.", "method_modern": "When apples are plentiful, a very pleasant change from plain stewed apple is made by the addition of grated lemon rind and lemon juice while cooking.", "notes_modern": "First New Zealand contributor (P.A.S., Te Awamutu — on the North Island).", "modernisation_notes": [], "modernisation_summary": "Direct lift: grated zest and juice of one lemon per ~500g of cooking apples while stewing. Adds 5-10 min cooking time but works beautifully.", "modern_tips": "Try with a Granny Smith for sharpness, or Pink Lady for sweetness. A pinch of cinnamon also lifts the flavour.", "parsed_ingredients": [ { "raw": "Stewed apples", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Stewed apples", "ingredient": "stewed apples", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "grated lemon rind", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated lemon rind", "ingredient": "lemon zest", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0835", "slug": "meat-pies-with-gelatine", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Meat Pies with Gelatine (school lunch leak-proof)", "yield": "Set-gravy meat pies for school lunches", "ingredients": "Meat pie gravy; a little dissolved gelatine.", "method": "Add a little gelatine to the gravy when making meat pies for school lunches. Then there will be no risk of gravy leaking out in the lunch box.", "notes": "", "source": "Hint clipping (Mirelle, Mt Gambier, SA).", "contributor_name": "Mirelle", "contributor_location": "Mt Gambier, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "baking", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Meat pie gravy; a little dissolved gelatine.", "method_modern": "Add a little gelatine to the gravy when making meat pies for school lunches. Then there will be no risk of gravy leaking out in the lunch box.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Meat pie gravy", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Meat pie gravy", "ingredient": "meat pie gravy", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little dissolved gelatine", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little dissolved gelatine", "ingredient": "little dissolved gelatine", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0836", "slug": "pies", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Pies (extra patty pies for school lunches)", "yield": "Extra small school-lunch pies from family pie scraps", "ingredients": "Extra pastry; meat or fruit filling.", "method": "Whenever I make a family pie (meat or fruit), I use the extra pastry to make small pies in my patty tins. These are ideal for including in school lunches.", "notes": "", "source": "Hint clipping (Wise Gal, Moe, V).", "contributor_name": "Wise Gal", "contributor_location": "Moe, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "baking", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Extra pastry; meat or fruit filling.", "method_modern": "Whenever I make a family pie (meat or fruit), I use the extra pastry to make small pies in my patty tins. These are ideal for including in school lunches.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Extra pastry", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Extra pastry", "ingredient": "pastry", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "meat or fruit filling", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "meat or fruit filling", "ingredient": "meat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0837", "slug": "family-pie-pastry-stretched-into-patty-pies", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Family-Pie Pastry Stretched into Patty Pies", "yield": "Patty pies for school lunches", "ingredients": "Excess pastry from family pie; meat or fruit filling.", "method": "Use extra pastry from family pies in patty tins to make small school-lunch pies.", "notes": "Same wise gal contributor (Moe, V).", "source": "Hint clipping (Wise Gal, Moe, V). See above — same hint.", "contributor_name": "Wise Gal", "contributor_location": "Moe, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Excess pastry from family pie; meat or fruit filling.", "method_modern": "Use extra pastry from family pies in patty tins to make small school-lunch pies.", "notes_modern": "Same wise gal contributor (Moe, V).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Excess pastry from family pie", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Excess pastry from family pie", "ingredient": "excess pastry from family pie", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "meat or fruit filling", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "meat or fruit filling", "ingredient": "meat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0838", "slug": "reader-hints-jan-oct-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan/Oct 1967 (cheese grating, spilt fat, gooseberries)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Brush cooking oil on grater before grating cheese — washes off immediately after — L.M., Dubbo. (2) Spilt hot fat on kitchen floor: pour cooking salt over edges first; lift with egg slice; wipe with hot sudsy cloth — Oh, Shorncliffe. (3) Smallest mesh on nutmeg grater for topping-and-tailing gooseberries — Try, Camperdown. (4) Strawberry plants in drilled guttering fastened to garden fence — Jeldex, Wondai. (5) Combustion stove enamel cleaning: damp cloth in wood ashes — Cinders, Glen Innes.", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Brush cooking oil on grater before grating cheese — washes off immediately after — L.M., Dubbo. (2) Spilt hot fat on kitchen floor: pour cooking (or table) salt over edges first; lift with egg slice; wipe with hot sudsy cloth — Oh, Shorncliffe. (3) Smallest mesh on nutmeg grater for topping-and-tailing gooseberries — Try, Camperdown. (4) Strawberry plants in drilled guttering fastened to garden fence — Jeldex, Wondai. (5) Combustion stove enamel cleaning: damp cloth in wood ashes — Cinders, Glen Innes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0839", "slug": "brush-cooking-oil-on-grater-before-grating-cheese-washes", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Brush cooking oil on grater before grating cheese — washes…", "yield": "", "ingredients": "", "method": "Brush cooking oil on grater before grating cheese — washes off immediately after", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": "L.M", "contributor_location": "Dubbo", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0838", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Brush cooking oil on grater before grating cheese — washes off immediately after", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0840", "slug": "spilt-hot-fat-on-kitchen-floor", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Spilt hot fat on kitchen floor", "yield": "", "ingredients": "", "method": "pour cooking salt over edges first; lift with egg slice; wipe with hot sudsy cloth", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": "Oh", "contributor_location": "Shorncliffe", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0838", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pour cooking (or table) salt over edges first; lift with egg slice; wipe with hot sudsy cloth", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0841", "slug": "smallest-mesh-on-nutmeg-grater-for-topping-and-tailing", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Smallest mesh on nutmeg grater for topping-and-tailing…", "yield": "", "ingredients": "", "method": "Smallest mesh on nutmeg grater for topping-and-tailing gooseberries", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": "Try", "contributor_location": "Camperdown", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0838", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Smallest mesh on nutmeg grater for topping-and-tailing gooseberries", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0842", "slug": "strawberry-plants-in-drilled-guttering-fastened-to-garden", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Strawberry plants in drilled guttering fastened to garden…", "yield": "", "ingredients": "", "method": "Strawberry plants in drilled guttering fastened to garden fence", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": "Jeldex", "contributor_location": "Wondai", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0838", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Strawberry plants in drilled guttering fastened to garden fence", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0843", "slug": "combustion-stove-enamel-cleaning", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Combustion stove enamel cleaning", "yield": "", "ingredients": "", "method": "damp cloth in wood ashes", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67', '42 NEW IDEA 7/10/67'.", "contributor_name": "Cinders", "contributor_location": "Glen Innes", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0838", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "damp cloth in wood ashes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0844", "slug": "tinned-pudding", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Tinned Pudding (fried slices)", "yield": "Fried pudding slices", "ingredients": "Tinned fruit or plum pudding; butter (for frying); custard or ice cream (to serve).", "method": "Instead of steaming a tinned fruit or plum pudding, cut pudding into slices and fry lightly in butter. Delicious served with custard or ice-cream.", "notes": "", "source": "Hint clipping (Mrs J., Wirrabara, SA). New Idea 15/10/66.", "contributor_name": "Mrs J.", "contributor_location": "Wirrabara, SA", "source_publication": "New Idea", "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Tinned fruit or plum pudding; butter (for frying); custard or ice cream (to serve).", "method_modern": "Instead of steaming a tinned fruit or plum pudding, cut pudding into slices and fry lightly in butter. Delicious served with custard or ice-cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Tinned fruit or plum pudding", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Tinned fruit or plum pudding", "ingredient": "tinned fruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "butter (for frying)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for frying" }, { "raw": "custard or ice cream (to serve)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "custard or ice cream", "ingredient": "custard", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "to serve" } ] }, { "id": "E0845", "slug": "orange-chill-chinese-style", "kind": "recipe", "source_format": "clipping", "category": "chinese", "subcategory": "clipping", "title": "Orange Chill — Chinese Style (frozen sugared wedges)", "yield": "Dinner-party palate cleanser", "ingredients": "Oranges, cut in wedges; sugar (light sprinkle); freezer.", "method": "Cut oranges into wedges, lightly sprinkle with sugar and freeze. Delicious, and the texture is fascinating. Serve after a heavy meal or as a novelty between courses when friends come to dinner.", "notes": "Described as 'the Chinese way of serving' oranges.", "source": "Hint clipping (Maxy, Payneham, SA).", "contributor_name": "Maxy", "contributor_location": "Payneham, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Oranges, cut in wedges; sugar (light sprinkle); freezer.", "method_modern": "Cut oranges into wedges, lightly sprinkle with sugar and freeze. Delicious, and the texture is fascinating. Serve after a heavy meal or as a novelty between courses when friends come to dinner.", "notes_modern": "Described as 'the Chinese way of serving' oranges.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Oranges, cut in wedges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Oranges, cut in wedges", "ingredient": "oranges, cut in wedges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar (light sprinkle)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "light sprinkle" }, { "raw": "freezer", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "freezer", "ingredient": "freezer", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0846", "slug": "pavlova-on-butter-wrapper", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Pavlova on Butter Wrapper (Mrs N. Hood, Geelong)", "yield": "Clean-release pavlova", "ingredients": "Pavlova mixture; butter paper wrapper (scraped almost clean); oven tray.", "method": "The paper wrapper from a pat of butter, scraped almost clean, is excellent to line the oven tray under a pavlova. When cooked, the pavlova will come away without any breakage.", "notes": "Second pavlova-release hack in this batch (alongside Mrs Mac's bread-slice method).", "source": "Hint clipping (Mrs N. Hood, Geelong, Vic 3219).", "contributor_name": "Mrs N. Hood", "contributor_location": "Geelong, Vic 3219", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Pavlova mixture; butter paper wrapper (scraped almost clean); oven tray.", "method_modern": "The paper wrapper from a pat of butter, scraped almost clean, is excellent to line the oven tray under a pavlova. When cooked, the pavlova will come away without any breakage.", "notes_modern": "Second pavlova-release hack in this batch (alongside Mrs Mac's bread-slice method).", "modernisation_notes": [], "modernisation_summary": "Butter wrappers were typically waxed paper, which behaved like modern baking paper. Use baking paper today.", "modern_tips": "Save butter wrappers in a freezer bag — they're still useful for greasing tins for cakes and brownies.", "parsed_ingredients": [ { "raw": "Pavlova mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pavlova mixture", "ingredient": "pavlova mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "butter paper wrapper (scraped almost clean)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter paper wrapper", "ingredient": "butter paper wrapper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "scraped almost clean" }, { "raw": "oven tray", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "oven tray", "ingredient": "oven tray", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0847", "slug": "peppers-freezer-storage", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Peppers — Freezer Storage", "yield": "Long-keeping capsicums", "ingredients": "Green and red peppers (cut, seeds and membranes removed); plastic wrap.", "method": "Green and red peppers can be stored in the freezing compartment of the fridge for weeks, if they are cut and all the seeds and membranes removed. Wrap tightly in plastic.", "notes": "", "source": "Hint clipping (Nan, Mitcham, V).", "contributor_name": "Nan", "contributor_location": "Mitcham, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Green and red peppers (cut, seeds and membranes removed); plastic wrap.", "method_modern": "Green and red peppers can be stored in the freezing compartment of the fridge for weeks, if they are cut and all the seeds and membranes removed. Wrap tightly in plastic.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Green and red peppers (cut, seeds and membranes removed)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Green and red peppers", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut, seeds and membranes removed" }, { "raw": "plastic wrap", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plastic wrap", "ingredient": "plastic wrap", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0848", "slug": "wax-pouring-from-fruit-can", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Wax Pouring from Fruit Can (jam paraffin)", "yield": "Easy-pour paraffin wax for jam covering", "ingredients": "Paraffin wax; fruit can (with pouring lip bent into top).", "method": "A good (and easily replaceable) container for melting paraffin wax for jam covering is a fruit can. Bend the top to make a pouring lip.", "notes": "", "source": "Hint clipping (Nanjo, Mt Waverley, V).", "contributor_name": "Nanjo", "contributor_location": "Mt Waverley, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Paraffin wax; fruit can (with pouring lip bent into top).", "method_modern": "A good (and easily replaceable) container for melting paraffin wax for jam covering is a fruit can. Bend the top to make a pouring lip.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Paraffin wax", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Paraffin wax", "ingredient": "paraffin wax", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "fruit can (with pouring lip bent into top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fruit can", "ingredient": "fruit can", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "with pouring lip bent into top" } ] }, { "id": "E0849", "slug": "reader-hints-oct-1966-sep-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Oct 1966/Sep 1967 (boiled pudding, knife-cut bread, rheumatism remedy)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Milk boiler slipped into water for boiled pudding — water doesn't boil off — Piar, Cobargo. (2) Two knives in jug of hot water, used alternately, for cutting lunches — spreads butter easier — Dottle, Gardenvale. (3) Newspaper-wrapped postal: cut envelope down sides for tube, roll paper inside, address — Vaxi, Monto. Folk remedy (preserved for archival interest, NOT MEDICAL ADVICE): Mrs J.N. of Wiluna, WA's 26-week rheumatism-arthritis treatment uses 3 grapefruit, 3 oranges, 1 lemon (with skin and pith), 2 oz cream of tartar, 2 oz Epsom salts, boiling water — strained, refrigerated for 2-3 weeks, taken empty stomach with warm water 10-15 min later, daily for 26 weeks.", "notes": "Folk remedy preserved as archival material only — NOT a recommendation.", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66', '48 NEW IDEA 16/9/67'. Includes a folk remedy for rheumatism-arthritis (citrus + cream of tartar + Epsom salts, 26-week course).", "contributor_name": "citrus + cream of tartar + Epsom salts", "contributor_location": "26-week course", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "medium", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Milk boiler slipped into water for boiled pudding — water doesn't boil off — Piar, Cobargo. (2) Two knives in jug of hot water, used alternately, for cutting lunches — spreads butter easier — Dottle, Gardenvale. (3) Newspaper-wrapped postal: cut envelope down sides for tube, roll paper inside, address — Vaxi, Monto. Folk remedy (preserved for archival interest, NOT MEDICAL ADVICE): Mrs J.N. of Wiluna, WA's 26-week rheumatism-arthritis treatment uses 3 grapefruit, 3 oranges, 1 lemon (with skin and pith), 2 oz (60g) cream of tartar, 2 oz (60g) Epsom salts, boiling water — strained, refrigerated for 2-3 weeks, taken empty stomach with warm water 10-15 min later, daily for 26 weeks.", "notes_modern": "Folk remedy preserved as archival material only — NOT a recommendation.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0850", "slug": "milk-boiler-slipped-into-water-for-boiled-pudding-water", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Milk boiler slipped into water for boiled pudding — water…", "yield": "", "ingredients": "", "method": "Milk boiler slipped into water for boiled pudding — water doesn't boil off", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66', '48 NEW IDEA 16/9/67'. Includes a folk remedy for rheumatism-arthritis (citrus + cream of tartar + Epsom salts, 26-week course).", "contributor_name": "Piar", "contributor_location": "Cobargo", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "medium", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0849", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Milk boiler slipped into water for boiled pudding — water doesn't boil off", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0851", "slug": "two-knives-in-jug-of-hot-water-used-alternately-for", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Two knives in jug of hot water, used alternately, for…", "yield": "", "ingredients": "", "method": "Two knives in jug of hot water, used alternately, for cutting lunches — spreads butter easier", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66', '48 NEW IDEA 16/9/67'. Includes a folk remedy for rheumatism-arthritis (citrus + cream of tartar + Epsom salts, 26-week course).", "contributor_name": "Dottle", "contributor_location": "Gardenvale", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "medium", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0849", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Two knives in jug of hot water, used alternately, for cutting lunches — spreads butter easier", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0852", "slug": "newspaper-wrapped-postal", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Newspaper-wrapped postal", "yield": "", "ingredients": "", "method": "cut envelope down sides for tube, roll paper inside, address — Vaxi, Monto. Folk remedy (preserved for archival interest, NOT MEDICAL ADVICE): Mrs J.N. of Wiluna, WA's 26-week rheumatism-arthritis treatment uses 3 grapefruit, 3 oranges, 1 lemon (with skin and pith), 2 oz cream of tartar, 2 oz Epsom salts, boiling water — strained, refrigerated for 2-3 weeks, taken empty stomach with warm water 10-15 min later, daily for 26 weeks", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66', '48 NEW IDEA 16/9/67'. Includes a folk remedy for rheumatism-arthritis (citrus + cream of tartar + Epsom salts, 26-week course).", "contributor_name": "citrus + cream of tartar + Epsom salts", "contributor_location": "26-week course", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "medium", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0849", "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut envelope down sides for tube, roll paper inside, address — Vaxi, Monto. Folk remedy (preserved for archival interest, NOT MEDICAL ADVICE): Mrs J.N. of Wiluna, WA's 26-week rheumatism-arthritis treatment uses 3 grapefruit, 3 oranges, 1 lemon (with skin and pith), 2 oz (60g) cream of tartar, 2 oz (60g) Epsom salts, boiling water — strained, refrigerated for 2-3 weeks, taken empty stomach with warm water 10-15 min later, daily for 26 weeks", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0853", "slug": "cauliflower-snowy-white", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Cauliflower Snowy White (under lettuce leaves)", "yield": "White cauliflower (no yellowing)", "ingredients": "Cauliflower; lettuce leaves (to cover).", "method": "When cooking cauliflower, first cover it with lettuce leaves. Instead of it coming out yellow, the cauliflower is snowy white.", "notes": "", "source": "Hint clipping (Jane, Yunderup North, WA).", "contributor_name": "Jane", "contributor_location": "Yunderup North, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cauliflower; lettuce leaves (to cover).", "method_modern": "When cooking cauliflower, first cover it with lettuce leaves. Instead of it coming out yellow, the cauliflower is snowy white.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cauliflower", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cauliflower", "ingredient": "cauliflower", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lettuce leaves (to cover)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lettuce leaves", "ingredient": "lettuce leaves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to cover" } ] }, { "id": "E0854", "slug": "heartburn-prevention", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Heartburn Prevention (nutmeg in rissoles)", "yield": "Easier-on-digestion rissoles", "ingredients": "Rissole mixture (seasoned); grated nutmeg.", "method": "Discomfort of heartburn after eating seasoned rissoles may be avoided by adding a sprinkling of grated nutmeg to the rissoles before cooking.", "notes": "", "source": "Hint clipping (F.A.B., Devonport, T).", "contributor_name": "F.A.B.", "contributor_location": "Devonport, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rissole mixture (seasoned); grated nutmeg.", "method_modern": "Discomfort of heartburn after eating seasoned rissoles may be avoided by adding a sprinkling of grated nutmeg to the rissoles before cooking.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rissole mixture (seasoned)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rissole mixture", "ingredient": "rissole mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "seasoned" }, { "raw": "grated nutmeg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated nutmeg", "ingredient": "nutmeg", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0855", "slug": "quick-bake-vegetables", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Quick-Bake Vegetables (parboiled)", "yield": "Faster-baked roast vegetables", "ingredients": "Potatoes, parsnips or onions; very hot water; fork (for piercing).", "method": "Peel vegetables and place in very hot water for a few minutes. Then dry, and pierce with a fork in several places. Put into the hot fat with the roast and bake. They cook much more quickly and are beautifully crisp and brown.", "notes": "", "source": "Hint clipping (Crisper, Caloundra, Q).", "contributor_name": "Crisper", "contributor_location": "Caloundra, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Potatoes, parsnips or onions; very hot water; fork (for piercing).", "method_modern": "Peel vegetables and place in very hot water for a few minutes. Then dry, and pierce with a fork in several places. Put into the hot fat with the roast and bake. They cook much more quickly and are beautifully crisp and brown.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Potatoes, parsnips or onions", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Potatoes, parsnips or onions", "ingredient": "potatoes, parsnips", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "very hot water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "very hot water", "ingredient": "very hot water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "fork (for piercing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fork", "ingredient": "fork", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for piercing" } ] }, { "id": "E0856", "slug": "eggs-in-jelly", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Eggs in Jelly (for fussy children)", "yield": "Egg-hidden jelly serving", "ingredients": "Jelly (any flavour); 1 well-beaten egg.", "method": "Make a jelly, cook (partly set) then add a well beaten egg and mix thoroughly. Nourishing and delicious.", "notes": "Trick for children resistant to plain eggs.", "source": "Hint clipping (Dawn, Greensborough, V).", "contributor_name": "Dawn", "contributor_location": "Greensborough, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Jelly (any flavour); 1 well-beaten egg.", "method_modern": "Make a jelly, cook (partly set) then add a well beaten egg and mix thoroughly. Nourishing and delicious.", "notes_modern": "Trick for children resistant to plain eggs.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Jelly (any flavour)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Jelly", "ingredient": "jelly crystals", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "any flavour" }, { "raw": "1 well-beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "well-beaten egg", "ingredient": "well", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0857", "slug": "lemon-in-saucepan", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Lemon in Saucepan (no black with eggs or steamed pudding)", "yield": "Pan stays clean", "ingredients": "Cooking water; 1 piece of lemon.", "method": "When boiling eggs or a steamed pudding, put a piece of lemon in the water. This will prevent the saucepan from going black.", "notes": "", "source": "Hint clipping (Shellayne, Swanbourne, WA).", "contributor_name": "Shellayne", "contributor_location": "Swanbourne, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cooking water; 1 piece of lemon.", "method_modern": "When boiling eggs or a steamed pudding, put a piece of lemon in the water. This will prevent the saucepan from going black.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cooking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cooking water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 piece of lemon", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "piece of lemon", "ingredient": "piece of lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0858", "slug": "lemons-preserved-with-petroleum-jelly", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Lemons Preserved with Petroleum Jelly (Alagnoy, Mt Gambier)", "yield": "Long-keeping fresh lemons", "ingredients": "Lemons (with stem); petroleum jelly.", "method": "Lemons from a surplus crop may be kept for a long time if they are picked with a small piece of stem remaining, then well rubbed with petroleum jelly. Place the lemons on a shelf so that they do not touch each other. The skin will keep firm and not shrivel.", "notes": "Surplus-citrus preservation trick.", "source": "Hint clipping (Alagnoy, Mt Gambier, SA).", "contributor_name": "Alagnoy", "contributor_location": "Mt Gambier, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Lemons (with stem); petroleum jelly.", "method_modern": "Lemons from a surplus crop may be kept for a long time if they are picked with a small piece of stem remaining, then well rubbed with petroleum jelly. Place the lemons on a shelf so that they do not touch each other. The skin will keep firm and not shrivel.", "notes_modern": "Surplus-citrus preservation trick.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lemons (with stem)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lemons", "ingredient": "lemon", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "with stem" }, { "raw": "petroleum jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "petroleum jelly", "ingredient": "petroleum jelly (non-food)", "category": "non-food", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0859", "slug": "date-and-nut-loaf-orange-spice-boost", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Date and Nut Loaf — Orange Spice Boost", "yield": "Spiced date and nut loaf", "ingredients": "Plain date and nut loaf mixture; a little orange rind; ½ level tsp each of cinnamon and nutmeg.", "method": "To a plain date and nut loaf mixture, add a little orange rind and half a level teaspoon each of cinnamon and nutmeg.", "notes": "", "source": "Hint clipping (Jan, Waverley, NSW).", "contributor_name": "Jan", "contributor_location": "Waverley, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Plain date and nut loaf mixture; a little orange rind; ½ level tsp each of cinnamon and nutmeg.", "method_modern": "To a plain date and nut loaf mixture, add a little orange rind and half a level teaspoon each of cinnamon and nutmeg.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Plain date and nut loaf mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plain date and nut loaf mixture", "ingredient": "plain date and nut loaf mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little orange rind", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little orange rind", "ingredient": "little orange rind", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ level tsp each of cinnamon and nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "level tsp each of cinnamon and nutmeg", "ingredient": "each of cinnamon and nutmeg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0860", "slug": "frozen-steak-for-beef-tea", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Frozen Steak for Beef Tea (ice-cream tray method)", "yield": "Fine-cut steak for beef tea", "ingredients": "Steak (fat removed); ice-cream tray; sharp knife; old left-hand glove (for holding).", "method": "Remove fat, slice the meat, press into an ice-cream tray and lightly freeze. Then take out and cut finely with a sharp knife. Wear an old left-hand glove for the job. The frozen steak cuts like butter.", "notes": "", "source": "Hint clipping (T.N.B., Harcourt, V).", "contributor_name": "T.N.B.", "contributor_location": "Harcourt, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Steak (fat removed); ice-cream tray; sharp knife; old left-hand glove (for holding).", "method_modern": "Remove fat, slice the meat, press into an ice-cream tray and lightly freeze. Then take out and cut finely with a sharp knife. Wear an old left-hand glove for the job. The frozen steak cuts like butter.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Steak (fat removed)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Steak", "ingredient": "beef steak", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "fat removed" }, { "raw": "ice-cream tray", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice-cream tray", "ingredient": "ice-cream tray", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sharp knife", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sharp knife", "ingredient": "sharp knife", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "old left-hand glove (for holding)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "old left-hand glove", "ingredient": "old left-hand glove", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for holding" } ] }, { "id": "E0861", "slug": "breadcrumbs-in-vitamiser-freezer", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Breadcrumbs in Vitamiser + Freezer", "yield": "Always-ready breadcrumbs", "ingredients": "Odd bread crusts and pieces; plastic bag for freezer.", "method": "Put odd crusts and pieces of bread into the vitamiser, then in a plastic bag and place in the freezer. Always have breadcrumbs on hand for seasoning, mornays, puddings, etc.", "notes": "", "source": "Hint clipping (Yorker, Maitland, SA).", "contributor_name": "Yorker", "contributor_location": "Maitland, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Odd bread crusts and pieces; plastic bag for freezer.", "method_modern": "Put odd crusts and pieces of bread into the vitamiser, then in a plastic bag and place in the freezer. Always have breadcrumbs on hand for seasoning, mornays, puddings, etc.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Odd bread crusts and pieces", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Odd bread crusts and pieces", "ingredient": "odd bread crusts and pieces", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "plastic bag for freezer", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plastic bag for freezer", "ingredient": "plastic bag", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0862", "slug": "jelly-band-cucumber", "kind": "recipe", "source_format": "clipping", "category": "slice-brownie", "subcategory": "clipping", "title": "Jelly-Band Cucumber (decorative slices)", "yield": "Decorative cucumber slices", "ingredients": "Cucumber; lime (or other) jelly crystals; hot water.", "method": "Peel a cucumber and run a fork down the sides. Soak it in lime jelly made with jelly crystals melted in hot water and allowed to cool before pouring over cucumber. When thoroughly set, slice the cucumber, which will then have a green jelly band on the outside. If you want a red band, use raspberry or strawberry jelly.", "notes": "Vintage decorative trick for cold meat plate.", "source": "Hint clipping (Queenie, Westmead, NSW).", "contributor_name": "Queenie", "contributor_location": "Westmead, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Cucumber; lime (or other) jelly crystals; hot water.", "method_modern": "Peel a cucumber and run a fork down the sides. Soak it in lime jelly made with jelly crystals melted in hot water and allowed to cool before pouring over cucumber. When thoroughly set, slice the cucumber, which will then have a green jelly band on the outside. If you want a red band, use raspberry or strawberry jelly.", "notes_modern": "Vintage decorative trick for cold meat plate.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cucumber", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cucumber", "ingredient": "cucumber", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lime (or other) jelly crystals", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lime jelly crystals", "ingredient": "lime jelly crystals", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "or other" }, { "raw": "hot water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0863", "slug": "rabbit-stewed-with-sour-apple", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Rabbit Stewed with Sour Apple", "yield": "Flavoured rabbit stew", "ingredients": "Rabbit (for stewing); 1 sour apple.", "method": "When stewing a rabbit, add a sour apple to give it a very good flavor.", "notes": "", "source": "Hint clipping (Bunny, Camp Hill, Q).", "contributor_name": "Bunny", "contributor_location": "Camp Hill, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rabbit (for stewing); 1 sour apple.", "method_modern": "When stewing a rabbit, add a sour apple to give it a very good flavor.", "notes_modern": "", "modernisation_notes": [ "Rabbit is uncommon in modern Australian kitchens; chicken thigh fillets make a reasonable substitute, reducing cook time slightly." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Rabbit (for stewing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rabbit", "ingredient": "rabbit", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "for stewing" }, { "raw": "1 sour apple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "sour apple", "ingredient": "sour apple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0864", "slug": "reader-hints-nov-1968-nov-1969", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Nov 1968 + Nov 1969 (jelly band, frozen steak, freezer breadcrumbs)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Soak bristle hairbrushes in vinegar overnight before washing — vinegar keeps bristles stiff — Miss M. Lynch, Kingston Beach, Tas.", "notes": "", "source": "Newspaper readers' hints. Date '50 NEW IDEA 23/11/68' and clipping dated 'November 19, 1969'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Soak bristle hairbrushes in vinegar overnight before washing — vinegar keeps bristles stiff — Miss M. Lynch, Kingston Beach, Tas.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0865", "slug": "soak-bristle-hairbrushes-in-vinegar-overnight-before", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Soak bristle hairbrushes in vinegar overnight before…", "yield": "", "ingredients": "", "method": "Soak bristle hairbrushes in vinegar overnight before washing — vinegar keeps bristles stiff — Miss M. Lynch, Kingston Beach, Tas", "notes": "", "source": "Newspaper readers' hints. Date '50 NEW IDEA 23/11/68' and clipping dated 'November 19, 1969'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": "E0864", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Soak bristle hairbrushes in vinegar overnight before washing — vinegar keeps bristles stiff — Miss M. Lynch, Kingston Beach, Tas", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0866", "slug": "strawberry-pineapple-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Strawberry/Pineapple Cake (instant-milk flavouring)", "yield": "Flavoured cakes from plain vanilla mix", "ingredients": "Vanilla cake mix; instant milk strawberry flavoring (or pineapple).", "method": "Add instant milk strawberry flavoring to vanilla cake mix; pineapple-flavored cakes can also be made in this way.", "notes": "Page 75 of AWW Oct 22, 1969 edition.", "source": "AWW (Women's Weekly) Oct 22 1969, page 75 (G.J. Warr, 2/Austinmer, NSW 2514).", "contributor_name": "G.J. Warr", "contributor_location": "2/Austinmer, NSW 2514", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Vanilla cake mix; instant milk strawberry flavoring (or pineapple).", "method_modern": "Add instant milk strawberry flavoring to vanilla cake mix; pineapple-flavored cakes can also be made in this way.", "notes_modern": "Page 75 of AWW Oct 22, 1969 edition.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Vanilla cake mix", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Vanilla cake mix", "ingredient": "vanilla cake mix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "instant milk strawberry flavoring (or pineapple)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "instant milk strawberry flavoring", "ingredient": "instant milk strawberry flavoring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "or pineapple" } ] }, { "id": "E0867", "slug": "jam-scum-prevented", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Jam Scum Prevented (knob of butter, Miss Lippiatt)", "yield": "Scum-free jam/marmalade", "ingredients": "Jam or marmalade in the pan; small knob of butter.", "method": "Stir in a tiny knob of butter just before taking jam or marmalade off the stove; it will prevent scum forming on top of jam when set in the containers.", "notes": "", "source": "AWW Oct 22 1969 page 75 (Miss Lippiatt, Salisbury North, SA 5108).", "contributor_name": "Miss Lippiatt", "contributor_location": "Salisbury North, SA 5108", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Jam or marmalade in the pan; small knob of butter.", "method_modern": "Stir in a tiny knob of butter just before taking jam or marmalade off the stove; it will prevent scum forming on top of jam when set in the containers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Jam or marmalade in the pan", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Jam or marmalade in the pan", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "small knob of butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small knob of butter", "ingredient": "knob of butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0868", "slug": "day-trip-baby-milk-in-gallon-drink-cooler", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Day-Trip Baby Milk in Gallon Drink Cooler", "yield": "5-6 baby's bottles kept fresh and cool all day", "ingredients": "Gallon drink cooler (or half-gallon for 3 bottles); ice tray from the refrigerator; 5-6 baby's bottles.", "method": "Use a gallon drink cooler to hold five or six baby's bottles plus a tray of ice from the refrigerator. A half-gallon-size cooler will hold three bottles plus ice. This method will keep the milk fresh and cool all day.", "notes": "", "source": "AWW Oct 22 1969 page 75 (R.T. Olson, Narrung, Private Bag, Piangil, Vic 3597).", "contributor_name": "R.T. Olson", "contributor_location": "Narrung, Private Bag, Piangil, Vic 3597", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Gallon drink cooler (or half-gallon for 3 bottles); ice tray from the refrigerator; 5-6 baby's bottles.", "method_modern": "Use a gallon drink cooler to hold five or six baby's bottles plus a tray of ice from the refrigerator. A half-gallon-size cooler will hold three bottles plus ice. This method will keep the milk fresh and cool all day.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Gallon drink cooler (or half-gallon for 3 bottles)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Gallon drink cooler", "ingredient": "gallon drink cooler", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "or half-gallon for 3 bottles" }, { "raw": "ice tray from the refrigerator", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice tray from the refrigerator", "ingredient": "ice tray from the refrigerator", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "5-6 baby's bottles", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "", "ingredient_raw": "-6 baby's bottles", "ingredient": "-6 baby's bottles", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0869", "slug": "olive-oil-in-pasta-water", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Olive Oil in Pasta Water (Miss K. Murdoch, Boyup Brook WA)", "yield": "Non-sticking pasta and rice", "ingredients": "Cooking water (for rice, macaroni or spaghetti); a few drops of olive or salad oil.", "method": "A few drops of olive or salad oil added to the water when cooking rice, macaroni, or spaghetti will prevent it clinging together and boiling over.", "notes": "", "source": "AWW Oct 22 1969 page 75 (Miss K. Murdoch, 'Micklalarup,' RMB 162, Boyup Brook, WA 6244).", "contributor_name": "Miss K. Murdoch", "contributor_location": "'Micklalarup,' RMB 162, Boyup Brook, WA 6244", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cooking water (for rice, macaroni or spaghetti); a few drops of olive or salad oil.", "method_modern": "A few drops of olive or salad oil added to the water when cooking rice, macaroni, or spaghetti will prevent it clinging together and boiling over.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cooking water (for rice, macaroni or spaghetti)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cooking water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for rice, macaroni or spaghetti" }, { "raw": "a few drops of olive or salad oil", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "few drops of olive or salad oil", "ingredient": "few drops of olive", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0870", "slug": "apple-tart", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Apple Tart (orange or lemon juice)", "yield": "Improved apple tart", "ingredients": "Apple tart; 2-3 tablespoons orange or lemon juice.", "method": "Sprinkle two or three tablespoons of orange or lemon juice over the apples. This gives a delicious flavor to dry and tasteless apples.", "notes": "", "source": "Hint clipping (F.B., Bundoora, V).", "contributor_name": "F.B.", "contributor_location": "Bundoora, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Apple tart; 2-3 tablespoons orange or lemon juice.", "method_modern": "Sprinkle two or three tablespoons of orange or lemon juice over the apples. This gives a delicious flavor to dry and tasteless apples.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Apple tart", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Apple tart", "ingredient": "apple tart", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2-3 tablespoons orange or lemon juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "-3 tablespoons orange or lemon juice", "ingredient": "-3 tablespoons orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0871", "slug": "tomato-sandwiches", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Tomato Sandwiches (drained on dry bread)", "yield": "Non-soggy tomato sandwiches", "ingredients": "Sliced tomato; 1 slice of dry bread (to drain on); sandwich bread.", "method": "Slice the tomato on to a slice of dry bread and leave to drain for a few minutes before filling the sandwiches.", "notes": "", "source": "Hint clipping (Mrs C. McLennan, Faulkner, Vic 3060).", "contributor_name": "Mrs C. McLennan", "contributor_location": "Faulkner, Vic 3060", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Sliced tomato; 1 slice of dry bread (to drain on); sandwich bread.", "method_modern": "Slice the tomato on to a slice of dry bread and leave to drain for a few minutes before filling the sandwiches.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Sliced tomato", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Sliced tomato", "ingredient": "tomato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 slice of dry bread (to drain on)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "slice", "unit_kind": "count", "ingredient_raw": "of dry bread", "ingredient": "bread", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "slice", "notes": "to drain on" }, { "raw": "sandwich bread", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sandwich bread", "ingredient": "sandwich bread", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0872", "slug": "aww-hints-oct-22-1969-page-75", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "AWW Hints — Oct 22 1969 page 75 (chop onions plastic bag, soft icing rescue)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Chop onions without tears: place onions on chopping board or small plate inside a 12 in × astic bag — clear-plastic visibility, no fumes — J. Baxter, 'Balook,' Guyra, NSW. (2) Soft cake icing rescue (out of icing sugar): add desiccated coconut to thicken — gives a new 'coconut-ice' topping — Mrs J. Mare, Biggenden. (3) Save a trip to invalid's bedroom: heat a covered cheese dish, put hot sweets course on, cover with tea cosy — keeps hot during first course — E. Smith, Cheltenham.", "notes": "", "source": "Australian Women's Weekly Oct 22 1969, page 75. Several reader hints.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Chop onions without tears: place onions on chopping board or small plate inside a 12 in (30cm) × astic bag — clear-plastic visibility, no fumes — J. Baxter, 'Balook,' Guyra, NSW. (2) Soft cake icing rescue (out of icing sugar): add desiccated coconut to thicken — gives a new 'coconut-ice' topping — Mrs J. Mare, Biggenden. (3) Save a trip to invalid's bedroom: heat a covered cheese dish, put hot sweets course on, cover with tea cosy — keeps hot during first course — E. Smith, Cheltenham.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0873", "slug": "chop-onions-without-tears", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Chop onions without tears", "yield": "", "ingredients": "", "method": "place onions on chopping board or small plate inside a 12 in × astic bag — clear-plastic visibility, no fumes — J. Baxter, 'Balook,' Guyra, NSW", "notes": "", "source": "Australian Women's Weekly Oct 22 1969, page 75. Several reader hints.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E0872", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "place onions on chopping board or small plate inside a 12 in (30cm) × astic bag — clear-plastic visibility, no fumes — J. Baxter, 'Balook,' Guyra, NSW", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0874", "slug": "soft-cake-icing-rescue", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Soft cake icing rescue (out of icing sugar)", "yield": "", "ingredients": "", "method": "Soft cake icing rescue (out of icing sugar): add desiccated coconut to thicken — gives a new 'coconut-ice' topping", "notes": "", "source": "Australian Women's Weekly Oct 22 1969, page 75. Several reader hints.", "contributor_name": "Mrs J. Mare", "contributor_location": "Biggenden", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E0872", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Soft cake icing rescue (out of icing sugar): add desiccated coconut to thicken — gives a new 'coconut-ice' topping", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0875", "slug": "save-a-trip-to-invalid-s-bedroom", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Save a trip to invalid's bedroom", "yield": "", "ingredients": "", "method": "heat a covered cheese dish, put hot sweets course on, cover with tea cosy — keeps hot during first course", "notes": "", "source": "Australian Women's Weekly Oct 22 1969, page 75. Several reader hints.", "contributor_name": "E. Smith", "contributor_location": "Cheltenham", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E0872", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "heat a covered cheese dish, put hot sweets course on, cover with tea cosy — keeps hot during first course", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0876", "slug": "cake-posting-with-popcorn", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Cake Posting with Popcorn (Mrs M. Kavanagh, Mt Gambier)", "yield": "Cake posted overseas, intact", "ingredients": "Cake; popcorn (for packing).", "method": "Use popcorn for packing cakes to servicemen overseas — cakes travel well, and the recipients enjoy the edible packing which adds very little weight to the parcel.", "notes": "Second contributor of this Vietnam-era hack (alongside Wal, Northgate, V).", "source": "AWW clipping (Mrs M. Kavanagh, Mt Gambier, SA 5290). Vietnam War-era.", "contributor_name": "Mrs M. Kavanagh", "contributor_location": "Mt Gambier, SA 5290", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking", "vietnam-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cake; popcorn (for packing).", "method_modern": "Use popcorn for packing cakes to servicemen overseas — cakes travel well, and the recipients enjoy the edible packing which adds very little weight to the parcel.", "notes_modern": "Second contributor of this Vietnam-era hack (alongside Wal, Northgate, V).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cake", "ingredient": "cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "popcorn (for packing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "popcorn", "ingredient": "popcorn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for packing" } ] }, { "id": "E0877", "slug": "frozen-fruit-salad-cordial-cubes", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Frozen Fruit-Salad Cordial Cubes", "yield": "Cool summer drink with flavoured fruit cubes", "ingredients": "Contents of 1 small tin fruit salad (set in ice-cube trays); glasses of lime, lemon or apple cordial.", "method": "Set the contents of a small tin of fruit salad in ice-cube trays. Add one or two of these frozen cubes to a glass of lime, lemon, or apple cordial.", "notes": "", "source": "AWW clipping (Mrs R. Latter, Leichhardt, Ipswich, Qld 4305).", "contributor_name": "Mrs R. Latter", "contributor_location": "Leichhardt, Ipswich, Qld 4305", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Contents of 1 small tin fruit salad (set in ice-cube trays); glasses of lime, lemon or apple cordial.", "method_modern": "Set the contents of a small tin of fruit salad in ice-cube trays. Add one or two of these frozen cubes to a glass of lime, lemon, or apple cordial.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Contents of 1 small tin fruit salad (set in ice-cube trays)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Contents of 1 small tin fruit salad", "ingredient": "contents of 1 small tin fruit salad", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "set in ice-cube trays" }, { "raw": "glasses of lime, lemon or apple cordial", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "glasses of lime, lemon or apple cordial", "ingredient": "glasses of lime, lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0878", "slug": "golden-syrup-in-stewed-fruit", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Golden Syrup in Stewed Fruit (Mrs A.V. Davis)", "yield": "Thick, sweet stewed fruit juice", "ingredients": "Apples, figs or prunes; 1 tablespoon golden syrup (instead of white sugar).", "method": "Add a tablespoon of golden syrup instead of white sugar when stewing apples, figs, or prunes — the juice will be thick and sweet.", "notes": "", "source": "AWW clipping (Mrs A.V. Davis, c/o No. 16 Fettler Gang, Abercorn, Qld 4628).", "contributor_name": "Mrs A.V. Davis", "contributor_location": "c/o No. 16 Fettler Gang, Abercorn, Qld 4628", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Apples, figs or prunes; 1 tablespoon golden syrup (instead of white sugar).", "method_modern": "Add a tablespoon of golden syrup instead of white sugar when stewing apples, figs, or prunes — the juice will be thick and sweet.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Apples, figs or prunes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Apples, figs or prunes", "ingredient": "apples, figs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon golden syrup (instead of white sugar)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "instead of white sugar" } ] }, { "id": "E0879", "slug": "ice-cream-container-kitchen-waste-bin", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Ice-Cream Container Kitchen-Waste Bin", "yield": "Fly-free kitchen scraps holder", "ingredients": "Plastic ice-cream container with lid; adhesive tape.", "method": "Keep a plastic ice-cream container on your kitchen sink as a handy receptacle for kitchen waste (crusts, peelings, etc.). When full, put on the lid and fasten down with adhesive tape crossed over the top, then put into the dustbin. Keeps the bin dry and free from flies and ants.", "notes": "", "source": "AWW clipping (Mrs V. Reed, North Fremantle, WA 6159).", "contributor_name": "Mrs V. Reed", "contributor_location": "North Fremantle, WA 6159", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Plastic ice-cream container with lid; adhesive tape.", "method_modern": "Keep a plastic ice-cream container on your kitchen sink as a handy receptacle for kitchen waste (crusts, peelings, etc.). When full, put on the lid and fasten down with adhesive tape crossed over the top, then put into the dustbin. Keeps the bin dry and free from flies and ants.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Plastic ice-cream container with lid", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plastic ice-cream container with lid", "ingredient": "plastic ice-cream container with lid", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "adhesive tape", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "adhesive tape", "ingredient": "adhesive tape", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0880", "slug": "pierce-can-holes-before-heating", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Pierce Can Holes Before Heating", "yield": "Safety tip for heating tinned food", "ingredients": "Tin of food; saucepan of water.", "method": "Before putting a can of food into a saucepan of water to heat, first pierce two holes in top of can. The water should come about ¼ inch below top of can. This prevents any danger of the heated can spurting its contents when opened.", "notes": "Period-relevant safety hint (pre-microwave era).", "source": "AWW clipping (Mrs Noela Wuhr, Moorooka, Qld 4105).", "contributor_name": "Mrs Noela Wuhr", "contributor_location": "Moorooka, Qld 4105", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Tin of food; saucepan of water.", "method_modern": "Before putting a can of food into a saucepan of water to heat, first pierce two holes in top of can. The water should come about ¼ inch below top of can. This prevents any danger of the heated can spurting its contents when opened.", "notes_modern": "Period-relevant safety hint (pre-microwave era).", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Tin of food", "section": null, "quantity": null, "quantity_text": "", "unit": "tin", "unit_kind": "count", "ingredient_raw": "of food", "ingredient": "food", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "saucepan of water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "saucepan of water", "ingredient": "saucepan of water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0881", "slug": "olive-oil-for-mustard", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Olive Oil for Mustard (no-waste mixing)", "yield": "Mustard that doesn't dry out", "ingredients": "Mustard powder; olive oil (instead of water).", "method": "Use olive oil instead of water to mix mustard. The mustard won't dry out, there will be no waste, and the mustard pot will be very easy to clean.", "notes": "", "source": "AWW clipping (Mrs P. Prendergast, Hawthorn, Vic 3122).", "contributor_name": "Mrs P. Prendergast", "contributor_location": "Hawthorn, Vic 3122", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Mustard powder; olive oil (instead of water).", "method_modern": "Use olive oil instead of water to mix mustard. The mustard won't dry out, there will be no waste, and the mustard pot will be very easy to clean.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Mustard powder", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Mustard powder", "ingredient": "mustard powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "olive oil (instead of water)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "olive oil", "ingredient": "olive oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "instead of water" } ] }, { "id": "E0882", "slug": "lifting-shortbread-rounds", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Lifting Shortbread Rounds (quartered cut)", "yield": "Easy-to-lift shortbread mixture into cake tin", "ingredients": "Uncooked shortbread or crumbly round; fish or egg slice.", "method": "Cut the round crossways into four. Each quarter can be lifted easily into cake tin with a fish or egg slice. Press edges gently together; the joins are scarcely noticeable when cooked, and if iced cannot be seen.", "notes": "", "source": "AWW clipping (Mrs K. Harrington, Lindisfarne, Tas 7015).", "contributor_name": "Mrs K. Harrington", "contributor_location": "Lindisfarne, Tas 7015", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Uncooked shortbread or crumbly round; fish or egg slice.", "method_modern": "Cut the round crossways into four. Each quarter can be lifted easily into cake tin with a fish or egg slice. Press edges gently together; the joins are scarcely noticeable when cooked, and if iced cannot be seen.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Uncooked shortbread or crumbly round", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Uncooked shortbread or crumbly round", "ingredient": "uncooked shortbread", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "fish or egg slice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fish or egg slice", "ingredient": "fish", "category": "fish", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0883", "slug": "re-baked-home-pies-brushed-with-butter", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Re-Baked Home Pies Brushed with Butter (J.M. Wilkinson, Bathurst)", "yield": "Reheated pies tasting freshly baked", "ingredients": "Home-made pies; melted butter (for brushing).", "method": "Before reheating home-made pies in the oven, brush the top lightly with melted butter. The crust will turn a rich brown and the pie will taste as if freshly baked.", "notes": "", "source": "AWW clipping (J.M. Wilkinson, 'Sunnyside,' Palmer's Oakey, via Bathurst, NSW 2795).", "contributor_name": "J.M. Wilkinson", "contributor_location": "'Sunnyside,' Palmer's Oakey, via Bathurst, NSW 2795", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Home-made pies; melted butter (for brushing).", "method_modern": "Before reheating home-made pies in the oven, brush the top lightly with melted butter. The crust will turn a rich brown and the pie will taste as if freshly baked.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Home-made pies", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Home-made pies", "ingredient": "home-made pies", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "melted butter (for brushing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for brushing" } ] }, { "id": "E0884", "slug": "aww-hints-assorted", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "AWW Hints — assorted (foil freezer shelf)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Line freezer compartment shelf with aluminium foil — storage containers won't stick — Mrs J. Brandt, Wembley, WA. (2) Get further wear from old towels: cut centre hole, push hair through, use as hair-washing protector for children — Mrs J. Hart, Williamstown.", "notes": "", "source": "AWW (Australian Women's Weekly) hint clippings.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "advertorial", "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Line freezer compartment shelf with aluminium foil — storage containers won't stick — Mrs J. Brandt, Wembley, WA. (2) Get further wear from old towels: cut centre hole, push hair through, use as hair-washing protector for children — Mrs J. Hart, Williamstown.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0885", "slug": "line-freezer-compartment-shelf-with-aluminium-foil", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Line freezer compartment shelf with aluminium foil —…", "yield": "", "ingredients": "", "method": "Line freezer compartment shelf with aluminium foil — storage containers won't stick", "notes": "", "source": "AWW (Australian Women's Weekly) hint clippings.", "contributor_name": "Mrs J. Brandt", "contributor_location": "Wembley, WA", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": "E0884", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Line freezer compartment shelf with aluminium foil — storage containers won't stick", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0886", "slug": "get-further-wear-from-old-towels", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Get further wear from old towels", "yield": "", "ingredients": "", "method": "cut centre hole, push hair through, use as hair-washing protector for children", "notes": "", "source": "AWW (Australian Women's Weekly) hint clippings.", "contributor_name": "Mrs J. Hart", "contributor_location": "Williamstown", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": "E0884", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cut centre hole, push hair through, use as hair-washing protector for children", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0887", "slug": "lettuce-wrapped-in-newspaper", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Lettuce Wrapped in Newspaper (2-3 weeks)", "yield": "2-3 weeks of crisp lettuce", "ingredients": "Lettuce; newspaper; plastic bag.", "method": "Break off outside leaves (do not cut) and wrap the heart in newspaper. Place in a plastic bag on the least cool shelf of the refrigerator. Will keep two to three weeks.", "notes": "", "source": "Hint clipping (L.M., Anglers Paradise, Q). New Idea 15/3/69.", "contributor_name": "L.M.", "contributor_location": "Anglers Paradise, Q", "source_publication": "New Idea", "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lettuce; newspaper; plastic bag.", "method_modern": "Break off outside leaves (do not cut) and wrap the heart in newspaper. Place in a plastic bag on the least cool shelf of the refrigerator. Will keep two to three weeks.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lettuce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lettuce", "ingredient": "lettuce", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "newspaper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "newspaper", "ingredient": "newspaper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "plastic bag", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plastic bag", "ingredient": "plastic bag", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0888", "slug": "stickfast-school-paste", "kind": "recipe", "source_format": "clipping", "category": "non-food", "subcategory": "clipping", "title": "Stickfast School Paste (L.W., Mortlake)", "yield": "Children's craft paste", "ingredients": "1 tablespoon each of sugar, plain flour and starch; 1 teaspoon powdered alum; cold water (drop); boiling water (to thicken).", "method": "Mix flour, sugar, starch, and powdered alum, free of lumps, with a drop of cold water. Pour boiling water over this until the color changes. Good for children's paste jobs.", "notes": "", "source": "Hint clipping (L.W., Mortlake, V). Same formula as Pussy, Highton in batch 8 — different contributor.", "contributor_name": "L.W.", "contributor_location": "Mortlake, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 tablespoon each of sugar, plain flour and starch; 1 teaspoon powdered alum; cold water (drop); boiling water (to thicken).", "method_modern": "Mix flour, sugar, starch, and powdered alum, free of lumps, with a drop of cold water. Pour boiling water over this until the color changes. Good for children's paste jobs.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Non-food recipe — homemade paper paste. Modern equivalent: any PVA glue from a supermarket. The vintage version is non-toxic and child-safe but spoils quickly; refrigerate and use within a week.", "modern_tips": "Powdered alum is available at supermarkets (preserving section) or chemists. Modern arts-and-crafts substitute: 1 part flour + 1 part water cooked into a paste.", "parsed_ingredients": [ { "raw": "1 tablespoon each of sugar, plain flour and starch", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "each of sugar, plain flour and starch", "ingredient": "each of sugar, plain flour and starch", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon powdered alum", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "powdered alum", "ingredient": "alum", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cold water (drop)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "drop" }, { "raw": "boiling water (to thicken)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to thicken" } ] }, { "id": "E0889", "slug": "garlic-flour-for-stews-and-soups", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Garlic Flour for Stews and Soups", "yield": "Garlic-flavoured stew/soup thickener", "ingredients": "1 clove garlic; 1 cup plain flour.", "method": "Put a clove of garlic into a bottle with a cup of plain flour. You can use the flour to thicken stews and soups — delicate flavor of garlic, not too strong.", "notes": "", "source": "Hint clipping (Nan, Ipswich, Q).", "contributor_name": "Nan", "contributor_location": "Ipswich, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 clove garlic; 1 cup plain flour.", "method_modern": "Put a clove of garlic into a bottle with a cup of plain flour. You can use the flour to thicken stews and soups — delicate flavor of garlic, not too strong.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 clove garlic", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "1 cup plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0890", "slug": "mint-sauce-sugar-sprinkle", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Mint Sauce — Sugar Sprinkle", "yield": "Easier-to-cut mint for mint sauce", "ingredients": "Mint leaves; little sugar.", "method": "Sprinkle mint leaves with a little sugar to make cutting easier — this also brings out the mint flavor.", "notes": "", "source": "Hint clipping (Mint, Huonville, T).", "contributor_name": "Mint", "contributor_location": "Huonville, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Mint leaves; little sugar.", "method_modern": "Sprinkle mint leaves with a little sugar to make cutting easier — this also brings out the mint flavor.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Mint leaves", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Mint leaves", "ingredient": "mint", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "little sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "little sugar", "ingredient": "little sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0891", "slug": "egg-beating-with-water-drops", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Egg Beating with Water Drops", "yield": "Quick light beaten egg for cakes", "ingredients": "1 egg; a few drops of water.", "method": "Before beating an egg for cakes, add a few drops of water. This makes the egg beat up more quickly and lightly.", "notes": "", "source": "Hint clipping (Miranda, Newmarket, Q).", "contributor_name": "Miranda", "contributor_location": "Newmarket, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 egg; a few drops of water.", "method_modern": "Before beating an egg for cakes, add a few drops of water. This makes the egg beat up more quickly and lightly.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "a few drops of water", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "few drops of water", "ingredient": "few drops of water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0892", "slug": "boil-over-prevention", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Boil-Over Prevention (small piece of butter)", "yield": "Peas/potatoes that don't boil over", "ingredients": "Cooking water; small piece of butter.", "method": "Prevent peas or potatoes from boiling over when cooking by adding a small piece of butter to the water.", "notes": "", "source": "Hint clipping (Camille, Launceston, T).", "contributor_name": "Camille", "contributor_location": "Launceston, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Cooking water; small piece of butter.", "method_modern": "Prevent peas or potatoes from boiling over when cooking by adding a small piece of butter to the water.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cooking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cooking water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "small piece of butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small piece of butter", "ingredient": "piece of butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0893", "slug": "grapefruit-juice-oxygenated", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Grapefruit Juice — Oxygenated (Canned freshening)", "yield": "Fresher-tasting canned grapefruit juice", "ingredients": "Canned grapefruit juice; (optional) tomato juice.", "method": "Pour the canned grapefruit juice back and forth several times from the can into a jug to 'oxygenate' it. For something different, mix half and half with tomato juice.", "notes": "", "source": "Hint clipping (M.F., Gladstone, Q).", "contributor_name": "M.F.", "contributor_location": "Gladstone, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Canned grapefruit juice; (optional) tomato juice.", "method_modern": "Pour the canned grapefruit juice back and forth several times from the can into a jug to 'oxygenate' it. For something different, mix half and half with tomato juice.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Canned grapefruit juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Canned grapefruit juice", "ingredient": "canned grapefruit juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "(optional) tomato juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "tomato juice", "ingredient": "tomato juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "optional" } ] }, { "id": "E0894", "slug": "pickles-tsp-vinegar-top-seal", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Pickles — ½ tsp Vinegar Top Seal", "yield": "Pickles that don't shrink in the jar", "ingredients": "Pickled jars; ½ teaspoon vinegar (at the top).", "method": "Add ½ teaspoon of vinegar to the top before sealing. This prevents pickles from shrinking down in the bottle and also improves the keeping quality of jam.", "notes": "", "source": "Hint clipping (Gee, Brocklesby, NSW).", "contributor_name": "Gee", "contributor_location": "Brocklesby, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pickled jars; ½ teaspoon vinegar (at the top).", "method_modern": "Add ½ teaspoon of vinegar to the top before sealing. This prevents pickles from shrinking down in the bottle and also improves the keeping quality of jam.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pickled jars", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pickled jars", "ingredient": "pickled jars", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon vinegar (at the top)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "at the top" } ] }, { "id": "E0895", "slug": "reader-hints-march-1969", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — March 1969 (beehives, no tangles, hot water bags)", "yield": "", "ingredients": "", "method": "Cooking-adjacent hints: (1) Beehives in garden: small water trough with floating corks for bees to settle on beside hives — Rita, Houghton. (2) Empty rubber hot-water bags only when refilling; leave water in through summer — Proved It, Mt Waverley.", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-adjacent hints: (1) Beehives in garden: small water trough with floating corks for bees to settle on beside hives — Rita, Houghton. (2) Empty rubber hot-water bags only when refilling; leave water in through summer — Proved It, Mt Waverley.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0896", "slug": "beehives-in-garden", "kind": "hint", "source_format": "clipping", "category": "hint-garden", "subcategory": "individual-from-column", "title": "Beehives in garden", "yield": "", "ingredients": "", "method": "small water trough with floating corks for bees to settle on beside hives", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "Rita", "contributor_location": "Houghton", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E0895", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "small water trough with floating corks for bees to settle on beside hives", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0897", "slug": "empty-rubber-hot-water-bags-only-when-refilling", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Empty rubber hot-water bags only when refilling", "yield": "", "ingredients": "", "method": "Empty rubber hot-water bags only when refilling; leave water in through summer", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "Proved It", "contributor_location": "Mt Waverley", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E0895", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Empty rubber hot-water bags only when refilling; leave water in through summer", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0898", "slug": "food-poisoning-nsw-department-of-public-health", "kind": "reference", "source_format": "pamphlet", "category": "reference", "subcategory": "pamphlet", "title": "FOOD POISONING — NSW Department of Public Health (full pamphlet)", "yield": "Public health information pamphlet", "ingredients": "(No ingredients — informational pamphlet.)", "method": "FULL PAMPHLET TEXT: 'During the summer season, attacks of illness due to eating unsound foods are not unlikely to occur. Most careful attention, therefore, should be given by all food-handlers and by members of the public generally to protect foodstuffs from contamination. Food poisoning (sometimes incorrectly referred to as ptomaine poisoning) results from eating an article of food which is contaminated by harmful microbes or their poisonous products. Not only must articles of food be primarily sound, but after their preparation for use they must be carefully protected so that they do not become contaminated during storage or whilst awaiting consumption. Food may be contaminated directly by persons handling it, and who are themselves suffering from, or carriers of, certain organisms of disease, or it may be contaminated indirectly through the agency of dust, flies, or other insects, or vermin such as rats and mice. Though it is not always easy to detect by its outside appearance, or by the sense of smell, or by taste, a foodstuff which will produce ill effects if eaten, observance of the following points will help in limiting the number of cases of illness due to contaminated foods: Avoid \"blown\" tins containing foods, and any canned foods which on opening is not normal in appearance, taste, or smell. In making hashes, stews, pies, etc., with meats already cooked and left over from previous meals, great care should be taken to see that the meat is thoroughly sound. The hands as well as all cooking utensils should be thoroughly clean. Ice chests, meat safes, and similar places for the storage of food, should be kept sweet and clean. All food should be protected from dust, flies and vermin. Outbreaks of food poisoning may involve a small or large group of persons, depending upon the number of those who have partaken of the article of food concerned. An article of food is usually considered the cause of the illness when practically all or the majority of persons who have eaten of it become ill about the same time and within a few hours after the meal. In one form of food poisoning, however, the onset of symptoms does not appear until from 8 to 24 hours after the food has been consumed. The usual symptoms are nausea, vomiting, abdominal pains, diarrhoea and prostration — in severe cases collapse may occur. In the event of such happenings, and more particularly when a number of people are concerned, medical aid should be obtained as soon as possible. In the meantime, efforts should be made to induce vomiting and so free the stomach of the offending food by any simple means at hand, such as salt water or mustard and water. In cases of prostration or collapse, warmth and some stimulant will be needed. When an outbreak of food poisoning occurs, it is very desirable that the local health authority, the police or the central Health Department be advised as soon as possible, in order that prompt enquiries may be made into all the circumstances. Any portion of the suspected food remaining over, and specimens of the vomit or other materials which may aid in the investigation into the cause of the outbreak, should be kept and handed over to the authorities. BOTULISM. Another form of food poisoning is botulism. Although this is fortunately rare, it is a serious type with a high death rate — out of every three cases, probably two will die. Botulism may be caused by eating home-preserved vegetables, meat, poultry or fish. The spores or germs of botulism may be present in any of these foods, and if they are not destroyed they produce a toxin (a poison) which develops after the food has been bottled or canned. The spores of botulism must be destroyed during the bottling. This can only be done if the food is bottled or canned at a higher temperature than that of boiling water. This high temperature is reached in a special pressure cooker canner with a gauge attached, or in commercial canning processes, but it cannot be reached in ordinary methods of home-bottling. Drying and salting of vegetables are safe methods. Fruits, tomatoes and rhubarb are also safe because the toxin of botulism does not ordinarily develop in such acid foods. Except in these cases, it is not safe to preserve food at home unless you use a pressure cooker canner with a gauge attached. It could be dangerous even to taste the contents of a jar of home-preserved food unless these necessary precautions have been taken. This makes home preserving of vegetables, meat, poultry or fish a continuous risk because the toxin of botulism does not alter the taste or the appearance of food. The only safe methods of preserving vegetables, meat, poultry or fish at home are by: Canning or bottling in a suitable pressure cooker canner with a gauge attached. Drying. Salting. The toxin of botulism cannot develop if these methods are used. (Issued by the N.S.W. Department of Public Health.) M1 9175 V.C.N. Blight, Government Printer.'", "notes": "Single archival pamphlet preserved across three image scans (cover + two inside pages). Period language: 'ptomaine poisoning' (now outdated), 'ice chests' and 'meat safes' (pre-refrigeration storage), 'blown tins' (swollen botulism-contaminated tins). The Blight Government Printer imprint dates this to 1944-1960. A remarkable archival find — possibly the OLDEST document in the entire scrapbook.", "source": "Issued by the N.S.W. Department of Public Health. Government Printer imprint: 'M1 9175 V.C.N. Blight, Government Printer'. V.C.N. Blight was NSW Government Printer 1944-1960, dating this pamphlet to that period — by far the oldest single document in the cookbook.", "contributor_name": null, "contributor_location": null, "source_publication": "NSW Health", "source_date": null, "source_year": 1944, "era": "pre-1960", "confidence": "high", "image_files": [ "20240128_171414.jpg", "20240128_171423.jpg", "20240128_171427.jpg" ], "parent_id": null, "tags": [ "frugal", "pamphlet", "preserves", "wartime" ], "featured": true, "_is_compilation": false, "ingredients_modern": "(No ingredients — informational pamphlet.)", "method_modern": "FULL PAMPHLET TEXT: 'During the summer season, attacks of illness due to eating unsound foods are not unlikely to occur. Most careful attention, therefore, should be given by all food-handlers and by members of the public generally to protect foodstuffs from contamination. Food poisoning (sometimes incorrectly referred to as ptomaine poisoning) results from eating an article of food which is contaminated by harmful microbes or their poisonous products. Not only must articles of food be primarily sound, but after their preparation for use they must be carefully protected so that they do not become contaminated during storage or whilst awaiting consumption. Food may be contaminated directly by persons handling it, and who are themselves suffering from, or carriers of, certain organisms of disease, or it may be contaminated indirectly through the agency of dust, flies, or other insects, or vermin such as rats and mice. Though it is not always easy to detect by its outside appearance, or by the sense of smell, or by taste, a foodstuff which will produce ill effects if eaten, observance of the following points will help in limiting the number of cases of illness due to contaminated foods: Avoid \"blown\" tins containing foods, and any canned foods which on opening is not normal in appearance, taste, or smell. In making hashes, stews, pies, etc., with meats already cooked and left over from previous meals, great care should be taken to see that the meat is thoroughly sound. The hands as well as all cooking utensils should be thoroughly clean. Ice chests, meat safes, and similar places for the storage of food, should be kept sweet and clean. All food should be protected from dust, flies and vermin. Outbreaks of food poisoning may involve a small or large group of persons, depending upon the number of those who have partaken of the article of food concerned. An article of food is usually considered the cause of the illness when practically all or the majority of persons who have eaten of it become ill about the same time and within a few hours after the meal. In one form of food poisoning, however, the onset of symptoms does not appear until from 8 to 24 hours after the food has been consumed. The usual symptoms are nausea, vomiting, abdominal pains, diarrhoea and prostration — in severe cases collapse may occur. In the event of such happenings, and more particularly when a number of people are concerned, medical aid should be obtained as soon as possible. In the meantime, efforts should be made to induce vomiting and so free the stomach of the offending food by any simple means at hand, such as salt water or mustard and water. In cases of prostration or collapse, warmth and some stimulant will be needed. When an outbreak of food poisoning occurs, it is very desirable that the local health authority, the police or the central Health Department be advised as soon as possible, in order that prompt enquiries may be made into all the circumstances. Any portion of the suspected food remaining over, and specimens of the vomit or other materials which may aid in the investigation into the cause of the outbreak, should be kept and handed over to the authorities. BOTULISM. Another form of food poisoning is botulism. Although this is fortunately rare, it is a serious type with a high death rate — out of every three cases, probably two will die. Botulism may be caused by eating home-preserved vegetables, meat, poultry or fish. The spores or germs of botulism may be present in any of these foods, and if they are not destroyed they produce a toxin (a poison) which develops after the food has been bottled or canned. The spores of botulism must be destroyed during the bottling. This can only be done if the food is bottled or canned at a higher temperature than that of boiling water. This high temperature is reached in a special pressure cooker canner with a gauge attached, or in commercial canning processes, but it cannot be reached in ordinary methods of home-bottling. Drying and salting of vegetables are safe methods. Fruits, tomatoes and rhubarb are also safe because the toxin of botulism does not ordinarily develop in such acid foods. Except in these cases, it is not safe to preserve food at home unless you use a pressure cooker canner with a gauge attached. It could be dangerous even to taste the contents of a jar of home-preserved food unless these necessary precautions have been taken. This makes home preserving of vegetables, meat, poultry or fish a continuous risk because the toxin of botulism does not alter the taste or the appearance of food. The only safe methods of preserving vegetables, meat, poultry or fish at home are by: Canning or bottling in a suitable pressure cooker canner with a gauge attached. Drying. Salting. The toxin of botulism cannot develop if these methods are used. (Issued by the N.S.W. Department of Public Health.) M1 9175 V.C.N. Blight, Government Printer.'", "modernisation_summary": "No modernisation applied — this is a reference document or note.", "modernisation_notes": [], "parsed_ingredients": [] }, { "id": "E0899", "slug": "rhubarb-pie-with-red-jelly-setting", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Rhubarb Pie with Red Jelly Setting (Mrs D. Swan, Brisbane)", "yield": "Rhubarb pie with set juice and improved flavour", "ingredients": "Rhubarb pie filling; small pieces of red jelly block (or small amount of jelly crystals).", "method": "Before putting the top on a rhubarb pie, mix small pieces of a red jelly block or a small amount of jelly crystals with the fruit. This makes juice set and improves flavor.", "notes": "", "source": "Hint clipping (Mrs D. Swan, Holland Park West, Brisbane 4121).", "contributor_name": "Mrs D. Swan", "contributor_location": "Holland Park West, Brisbane 4121", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rhubarb pie filling; small pieces of red jelly block (or small amount of jelly crystals).", "method_modern": "Before putting the top on a rhubarb pie, mix small pieces of a red jelly block or a small amount of jelly crystals with the fruit. This makes juice set and improves flavor.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rhubarb pie filling", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rhubarb pie filling", "ingredient": "rhubarb pie filling", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "small pieces of red jelly block (or small amount of jelly crystals)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small pieces of red jelly block", "ingredient": "pieces of red jelly block", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "or small amount of jelly crystals" } ] }, { "id": "E0900", "slug": "skin-brains-via-freezer-salt-water", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Skin Brains via Freezer Salt-Water", "yield": "Easy-to-skin brains for cooking", "ingredients": "Brains; bowl of salt water; freezer compartment.", "method": "Place brains in a bowl of salt and water and leave in freezing compartment of refrigerator until ice forms on water. Skin will then come off without any difficulty.", "notes": "Vintage offal-preparation hack.", "source": "Hint clipping (J.G. Gooden, Heathpool, SA 5068).", "contributor_name": "J.G. Gooden", "contributor_location": "Heathpool, SA 5068", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Brains; bowl of salt water; freezer compartment.", "method_modern": "Place brains in a bowl of salt and water and leave in freezing compartment of refrigerator until ice forms on water. Skin will then come off without any difficulty.", "notes_modern": "Vintage offal-preparation hack.", "modernisation_notes": [ "Lamb's or calf's brains require careful sourcing today; specialty butchers or Asian grocers may carry them. Modern food-safety advice: blanch thoroughly before use." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Brains", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Brains", "ingredient": "brains", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "bowl of salt water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "bowl of salt water", "ingredient": "bowl of salt water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "freezer compartment", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "freezer compartment", "ingredient": "freezer compartment", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0901", "slug": "clean-sponges-in-milk", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Clean Sponges in Milk", "yield": "Renewed kitchen sponges", "ingredients": "Kitchen sponges; milk (to steep); cold water (to rinse).", "method": "Clean sponges by steeping them in milk for some hours, then squeezing out and washing in cold water.", "notes": "", "source": "Hint clipping (Mrs R. Triffit, Ravenswood, Launceston, Tas 7250).", "contributor_name": "Mrs R. Triffit", "contributor_location": "Ravenswood, Launceston, Tas 7250", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Kitchen sponges; milk (to steep); cold water (to rinse).", "method_modern": "Clean sponges by steeping them in milk for some hours, then squeezing out and washing in cold water.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Kitchen sponges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Kitchen sponges", "ingredient": "kitchen sponges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "milk (to steep)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "to steep" }, { "raw": "cold water (to rinse)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to rinse" } ] }, { "id": "E0902", "slug": "rissoles-with-chopped-stoned-prunes", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Rissoles with Chopped Stoned Prunes (Mrs G. Ivor, Orange NSW)", "yield": "Flavoured rissoles", "ingredients": "1½ lb minced steak; 3 oz chopped stoned prunes; 1 teaspoon mixed herbs.", "method": "Add 3 oz chopped stoned prunes and 1 teaspoon mixed herbs to 1½ lb minced steak when making rissoles.", "notes": "", "source": "Hint clipping (Mrs G. Ivor, c/o Box 575, P.O., Orange, NSW 2800).", "contributor_name": "Mrs G. Ivor", "contributor_location": "c/o Box 575, P.O., Orange, NSW 2800", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ lb (700g) minced steak; 3 oz (90g) chopped stoned prunes; 1 teaspoon mixed herbs.", "method_modern": "Add 3 oz (90g) chopped stoned prunes and 1 teaspoon mixed herbs to 1½ lb (700g) minced steak when making rissoles.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1½ lb minced steak", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "minced steak", "ingredient": "minced beef", "category": "meat", "amount_metric": 680, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz chopped stoned prunes", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "chopped stoned prunes", "ingredient": "prunes", "category": "produce", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon mixed herbs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed herbs", "ingredient": "mixed herbs", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0903", "slug": "cheese-sauce-via-cream-cheddar-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Cheese Sauce via Cream/Cheddar Spread (Mrs A. Timmins, Hawthorne Qld)", "yield": "Lump-free cheese sauce", "ingredients": "Usual white sauce; 1 tablespoon cream cheese or cheddar cheese spread (to taste).", "method": "Make your usual white sauce and add 1 tablespoon cream cheese or cheddar cheese spread to the warm sauce. Prevents lumps and eliminates tedious grating.", "notes": "Duplicate of Hess (Mt Isa)'s hint from batch 9 — same hack contributed by a different reader.", "source": "Hint clipping (Mrs A. Timmins, Hawthorne, Qld 4171).", "contributor_name": "Mrs A. Timmins", "contributor_location": "Hawthorne, Qld 4171", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Usual white sauce; 1 tablespoon cream cheese or cheddar cheese spread (to taste).", "method_modern": "Make your usual white sauce and add 1 tablespoon cream cheese or cheddar cheese spread to the warm sauce. Prevents lumps and eliminates tedious grating.", "notes_modern": "Duplicate of Hess (Mt Isa)'s hint from batch 9 — same hack contributed by a different reader.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Usual white sauce", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Usual white sauce", "ingredient": "usual white sauce", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon cream cheese or cheddar cheese spread (to taste)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream cheese or cheddar cheese spread", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "to taste" } ] }, { "id": "E0904", "slug": "marshmallow-treats", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Marshmallow Treats (Rice Bubbles slice)", "yield": "1 × 5\"×3\" tin (6 squares)", "ingredients": "4 oz butter; 2½ packets marshmallows; 5 cups Rice Bubbles.", "method": "Melt butter in saucepan. Add marshmallows and cook over low heat. Stir constantly until marshmallows are melted and mixture is well blended. Remove from heat. Add Rice Bubbles and stir until well coated. Press warm mixture lightly into buttered 5\"×3\" tin. Cut into six squares when cool.", "notes": "Classic Australian Rice Bubble slice. Quantities had a couple of small crossed-out edits before settling on 4 oz butter and 5 cups Rice Bubbles.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163634.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "4 oz (125g) butter; 2½ packets marshmallows; 5 cups Rice Bubbles.", "method_modern": "Melt butter in saucepan. Add marshmallows and cook over low heat. Stir constantly until marshmallows are melted and mixture is well blended. Remove from heat. Add Rice Bubbles and stir until well coated. Press warm mixture lightly into buttered 5\" (13cm)×3\" (7.6cmcm) tin. Cut into six squares when cool.", "notes_modern": "Classic Australian Rice Bubble slice. Quantities had a couple of small crossed-out edits before settling on 4 oz butter and 5 cups Rice Bubbles.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "2½ packets marshmallows", "section": null, "quantity": 2.5, "quantity_text": "2½", "unit": "packet", "unit_kind": "count", "ingredient_raw": "marshmallows", "ingredient": "marshmallows", "category": "baking", "amount_metric": 2.5, "amount_metric_unit": "packet", "notes": "" }, { "raw": "5 cups Rice Bubbles", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "Rice Bubbles", "ingredient": "rice bubbles", "category": "other", "amount_metric": 1250, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0905", "slug": "date-fingers", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Date Fingers (passionfruit icing)", "yield": "Approximately 2 dozen fingers (7\"×11\" lamington tin)", "ingredients": "Pastry: 1½ cups self-raising flour; 1 tablespoon castor sugar; 3 oz butter or substitute; pinch salt; 1 egg; 2 tablespoons cold water; 1 tablespoon lemon juice. Filling: 1 cup chopped dates; juice and rind of 1 lemon; ⅓ cup water; 1 tablespoon sugar. Icing: 1 dessertspoon melted butter or substitute; ½ cup icing sugar; 1 passionfruit; hot water (as needed).", "method": "Sift flour, sugar and salt into bowl. Rub in butter until mixture resembles fine breadcrumbs. Beat together egg, water and lemon juice. Blend into flour mixture with blade of knife. Divide into two; roll each part out on lightly floured board to fit greased 7 in × 11 in lamington tin. Place one half into base of tin, cover with cooled date filling. Place second half of dough over dates. Bake in moderate oven 25 minutes or until lightly golden brown. When cold, spread icing over top. Filling: Place dates, juice and rind of lemon, water and sugar into saucepan. Bring to boil, simmer 4 minutes or until thickened, stirring occasionally; cool. Icing: Sift icing sugar into basin. Stir in melted butter or substitute and passionfruit pulp. Blend well until icing is a smooth spreading consistency. Add a little hot water if icing is too thick.", "notes": "", "source": "Recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163634.jpg" ], "parent_id": null, "tags": [ "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: 1½ cups self-raising flour; 1 tablespoon caster sugar; 3 oz (90g) butter or substitute; pinch salt; 1 egg; 2 tablespoons cold water; 1 tablespoon lemon juice. Filling: 1 cup chopped dates; juice and rind of 1 lemon; ⅓ cup water; 1 tablespoon sugar. Icing: 1 dessertspoon melted butter or substitute; ½ cup icing sugar; 1 passionfruit; hot water (as needed).", "method_modern": "Sift flour, sugar and salt into bowl. Rub in butter until mixture resembles fine breadcrumbs. Beat together egg, water and lemon juice. Blend into flour mixture with blade of knife. Divide into two; roll each part out on lightly floured board to fit greased 7 in (18cm) × 11 in (28cm) lamington tin. Place one half into base of tin, cover with cooled date filling. Place second half of dough over dates. Bake in moderate (180°C / 350°F / Gas 4) 25 minutes or until lightly golden brown. When cold, spread icing over top. Filling: Place dates, juice and rind of lemon, water and sugar into saucepan. Bring to boil, simmer 4 minutes or until thickened, stirring occasionally; cool. Icing: Sift icing sugar into basin. Stir in melted butter or substitute and passionfruit pulp. Blend well until icing is a smooth spreading consistency. Add a little hot water if icing is too thick.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1½ cups self-raising flour", "section": "Pastry", "quantity": 1.5, "quantity_text": "1½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 375, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon castor sugar", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz butter or substitute", "section": "Pastry", "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter or substitute", "ingredient": "butter", "category": "dairy", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "pinch salt", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 egg", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 tablespoons cold water", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cold water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon lemon juice. Filling: 1 cup chopped dates", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "lemon juice. Filling: 1 cup chopped dates", "ingredient": "lemon juice. filling: 1 cup chopped dates", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "juice and rind of 1 lemon", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice and rind of 1 lemon", "ingredient": "juice and rind of 1 lemon", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "⅓ cup water", "section": "Pastry", "quantity": 0.3333333333333333, "quantity_text": "⅓", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 83, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar. Icing: 1 dessertspoon melted butter or substitute", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar. Icing: 1 dessertspoon melted butter or substitute", "ingredient": "sugar. icing: 1 dessertspoon melted butter", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup icing sugar", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "icing sugar", "ingredient": "icing sugar", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 passionfruit", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "passionfruit", "ingredient": "passionfruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "hot water (as needed)", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "as needed" } ] }, { "id": "E0906", "slug": "caramel-tart", "kind": "recipe", "source_format": "handwritten", "category": "confectionery", "subcategory": "handwritten", "title": "Caramel Tart (handwritten)", "yield": "1 caramel tart", "ingredients": "Tart Case: 8 oz marg; 8 oz sugar; 1 egg yolk; 3½ to 4 cups S.R. flour. Filling: 1 cup milk; 1 cup brown sugar; 1 oz butter (melted); 2 egg yolks; 2 tablespoons custard powder; cornflour.", "method": "Tart Case: cream marg and sugar, add egg and flour. Filling: combine milk, brown sugar, melted butter, egg yolks, custard powder and cornflour and cook until thick.", "notes": "Method partial — ingredient list mostly clear, but a couple of quantities at the right margin are illegible (cornflour amount). The clipping version of Caramel Tart by Mrs A. Reynolds of Cowra appears on file 78 with full method.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163639.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Tart Case: 8 oz (225g) marg; 8 oz (225g) sugar; 1 egg yolk; 3½ to 4 cups self-raising flour. Filling: 1 cup milk; 1 cup brown sugar; 1 oz (30g) butter (melted); 2 egg yolks; 2 tablespoons custard powder; cornflour.", "method_modern": "Tart Case: cream marg and sugar, add egg and flour. Filling: combine milk, brown sugar, melted butter, egg yolks, custard powder and cornflour and cook until thick.", "notes_modern": "Method partial — ingredient list mostly clear, but a couple of quantities at the right margin are illegible (cornflour amount). The clipping version of Caramel Tart by Mrs A. Reynolds of Cowra appears on file 78 with full method.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "8 oz marg", "section": "Tart Case", "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "marg", "ingredient": "marg", "category": "other", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "8 oz sugar", "section": "Tart Case", "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg yolks", "section": "Tart Case", "quantity": 1.0, "quantity_text": "1", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "3½ to 4 cups self-raising flour. Filling: 1 cup milk", "section": "Tart Case", "quantity": 3.5, "quantity_text": "3½", "unit": "", "unit_kind": "", "ingredient_raw": "to 4 cups self-raising flour. Filling: 1 cup milk", "ingredient": "to 4 cups self-raising flour. filling: 1 cup milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 cup brown sugar", "section": "Tart Case", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 oz butter (melted)", "section": "Tart Case", "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 28, "amount_metric_unit": "g", "notes": "melted" }, { "raw": "2 egg yolks", "section": "Tart Case", "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 tablespoons custard powder", "section": "Tart Case", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "custard powder", "ingredient": "custard powder", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "cornflour", "section": "Tart Case", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0907", "slug": "pineapple-pie", "kind": "recipe", "source_format": "handwritten", "category": "pie-pastry", "subcategory": "handwritten", "title": "Pineapple Pie (handwritten)", "yield": "1 pineapple pie", "ingredients": "1 × 29 oz tin crushed pineapple; 1½ to 2 cups sugar; 3 tablespoons custard powder; 3 tablespoons cornflour; 3 egg yolks; 2 tablespoons powdered milk; knob of butter.", "method": "Combine pineapple with juice, sugar, custard powder, cornflour, egg yolks, powdered milk and butter; cook on stove top until thick; pour into pie shell.", "notes": "Method inferred from ingredients — original recipe lists only ingredients. '29 oz' might be intended as the standard large tin size.", "source": "Handwritten on lined paper.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163639.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 × 29 oz (800g) tin crushed pineapple; 1½ to 2 cups sugar; 3 tablespoons custard powder; 3 tablespoons cornflour; 3 egg yolks; 2 tablespoons powdered milk; knob of butter.", "method_modern": "Combine pineapple with juice, sugar, custard powder, cornflour, egg yolks, powdered milk and butter; cook on stove top until thick; pour into pie shell.", "notes_modern": "Method inferred from ingredients — original recipe lists only ingredients. '29 oz' might be intended as the standard large tin size.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1 × 29 oz tin crushed pineapple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "× 29 oz tin crushed pineapple", "ingredient": "× 29 oz tin crushed pineapple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1½ to 2 cups sugar", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "", "unit_kind": "", "ingredient_raw": "to 2 cups sugar", "ingredient": "to 2 cups sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 tablespoons custard powder", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "custard powder", "ingredient": "custard powder", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 tablespoons cornflour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cornflour", "ingredient": "cornflour", "category": "baking", "amount_metric": 60, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 egg yolks", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 3.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "2 tablespoons powdered milk", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "powdered milk", "ingredient": "powdered milk", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "knob of butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "knob of butter", "ingredient": "knob of butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0908", "slug": "apricot-fingers", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Apricot Fingers (orange-jelly mousse)", "yield": "7 in square cake tin (fingers)", "ingredients": "Sponge: 2 oz margarine; 2 oz castor sugar; 1 egg; ½ cup S.R. flour; 1 dessertspoon milk. Mousse: 1 packet orange jelly; 8 apricot halves (stewed or tinned); ½ large can chilled evaporated milk; 1 oz grated chocolate; ½ pint apricot syrup or apricot syrup and water.", "method": "Beat margarine until a soft cream, then beat in castor sugar. Add the egg, beat again, then fold in the flour and milk. Turn into a 7 in square, deep-sided cake tin, greased and lined on the base with greased greaseproof paper. Smooth the top. Bake in a moderate oven for 20 minutes or until done when tested. Leave in tin to cool. Strain syrup from apricots and add enough water to make ½ pint. Bring to boil and dissolve jelly crystals in it. Leave to get cold but not set. Whip evaporated milk until thick, then whip in jelly. Pour over cake in tin, and chill overnight. Loosen edge with a knife. Place greaseproof paper on a tray and sprinkle with grated chocolate. Turn pudding downwards onto the chocolate, then right side up, by placing under the tray. Decorate with apricot halves and cut into fingers.", "notes": "", "source": "Recipe clipping (Mrs P.K., Keith, S[A]).", "contributor_name": "Mrs P.K.", "contributor_location": "Keith, S[A]", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Sponge: 2 oz (60g) margarine; 2 oz (60g) caster sugar; 1 egg; ½ cup self-raising flour; 1 dessertspoon milk. Mousse: 1 packet orange jelly; 8 apricot halves (stewed or tinned); ½ large can chilled evaporated milk; 1 oz (30g) grated chocolate; ½ pint (275ml) apricot syrup or apricot syrup and water.", "method_modern": "Beat margarine until a soft cream, then beat in caster sugar. Add the egg, beat again, then fold in the flour and milk. Turn into a 7 in (18cm) square, deep-sided cake tin, greased and lined on the base with greased baking paper. Smooth the top. Bake in a moderate (180°C / 350°F / Gas 4) for 20 minutes or until done when tested. Leave in tin to cool. Strain syrup from apricots and add enough water to make ½ pint (275ml). Bring to boil and dissolve jelly crystals in it. Leave to get cold but not set. Whip evaporated milk until thick, then whip in jelly. Pour over cake in tin, and chill overnight. Loosen edge with a knife. Place baking paper on a tray and sprinkle with grated chocolate. Turn pudding downwards onto the chocolate, then right side up, by placing under the tray. Decorate with apricot halves and cut into fingers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures, updated terminology.", "parsed_ingredients": [ { "raw": "2 oz margarine", "section": "Sponge", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 oz castor sugar", "section": "Sponge", "quantity": 2.0, "quantity_text": "2", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 57, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 egg", "section": "Sponge", "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "½ cup self-raising flour", "section": "Sponge", "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 dessertspoon milk. Mousse: 1 packet orange jelly", "section": "Sponge", "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "milk. Mousse: 1 packet orange jelly", "ingredient": "milk. mousse: 1 packet orange jelly", "category": "other", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "8 apricot halves (stewed or tinned)", "section": "Sponge", "quantity": 8.0, "quantity_text": "8", "unit": "", "unit_kind": "", "ingredient_raw": "apricot halves", "ingredient": "apricot halves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "stewed or tinned" }, { "raw": "½ large can chilled evaporated milk", "section": "Sponge", "quantity": 0.5, "quantity_text": "½", "unit": "", "unit_kind": "", "ingredient_raw": "large can chilled evaporated milk", "ingredient": "can chilled evaporated milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 oz grated chocolate", "section": "Sponge", "quantity": 1.0, "quantity_text": "1", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "grated chocolate", "ingredient": "chocolate", "category": "baking", "amount_metric": 28, "amount_metric_unit": "g", "notes": "" }, { "raw": "½ pint apricot syrup or apricot syrup and water", "section": "Sponge", "quantity": 0.5, "quantity_text": "½", "unit": "pint", "unit_kind": "volume", "ingredient_raw": "apricot syrup or apricot syrup and water", "ingredient": "apricot syrup", "category": "other", "amount_metric": 284, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0909", "slug": "honey-biscuits", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Honey Biscuits (cornflakes + rolled oats)", "yield": "Slab tin (cut into squares)", "ingredients": "1 cup each of coconut, cornflakes, rolled oats; ½ cup sugar; ¼ lb butter; 1 dessertspoon honey.", "method": "Melt butter and honey together. Mix into dry ingredients, spread in a greased slab tin and bake in moderate oven until golden brown. While still warm cut into squares.", "notes": "", "source": "Recipe clipping — Rosemary Saul, 8 West Ryde.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cup each of coconut, cornflakes, rolled oats; ½ cup sugar; ¼ lb (125g) butter; 1 dessertspoon honey.", "method_modern": "Melt butter and honey together. Mix into dry ingredients, spread in a greased slab tin and bake in moderate (180°C / 350°F / Gas 4) until golden brown. While still warm cut into squares.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "1 cup each of coconut, cornflakes, rolled oats", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "each of coconut, cornflakes, rolled oats", "ingredient": "each of coconut, cornflakes, rolled oats", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup sugar", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb butter", "section": null, "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 dessertspoon honey", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "honey", "ingredient": "honey", "category": "baking", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0910", "slug": "brownies", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Brownies (American-style)", "yield": "1 × 11\"×7\" cake pan", "ingredients": "¾ cup plain flour; 1 cup sugar; 5 dessertspoons cocoa; ½ teaspoon salt; 3 oz soft butter; 2 eggs; 1 teaspoon vanilla; ½ cup chopped nuts.", "method": "Place all ingredients in a large bowl and beat for two minutes. Then add half a cup of chopped nuts. Place mixture in greased 11\"×7\" cake pan and bake at 375°F for 30 to 40 minutes. Cut while still warm.", "notes": "", "source": "Recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "¾ cup plain flour; 1 cup sugar; 5 dessertspoons cocoa; ½ teaspoon salt; 3 oz (90g) soft butter; 2 eggs; 1 teaspoon vanilla; ½ cup chopped nuts.", "method_modern": "Place all ingredients in a large bowl and beat for two minutes. Then add half a cup of chopped nuts. Place mixture in greased 11\" (28cm)×7\" (18cm) cake pan and bake at 375°F (190°C / Gas 5) for 30 to 40 minutes. Cut while still warm.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "¾ cup plain flour", "section": null, "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "5 dessertspoons cocoa", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 50, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon salt", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "salt", "ingredient": "salt", "category": "spices", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "3 oz soft butter", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "soft butter", "ingredient": "soft butter", "category": "other", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "2 eggs", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "1 teaspoon vanilla", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ cup chopped nuts", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "chopped nuts", "ingredient": "mixed nuts", "category": "baking", "amount_metric": 125, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0911", "slug": "caramel-tart-mrs-a-reynolds-of-cowra", "kind": "recipe", "source_format": "clipping", "category": "confectionery", "subcategory": "clipping", "title": "Caramel Tart — Mrs A. Reynolds of Cowra ($2 lottery)", "yield": "1 × 8 in pie plate", "ingredients": "Pastry: 2 tablespoons butter; 1 tablespoon sugar; yolk of 1 egg; 2 tablespoons water; 1 cup plain flour; ½ teaspoon baking powder; pinch salt. Caramel: 1 cup brown sugar; 1 tablespoon butter; 1 cup milk; 1 tablespoon plain flour; 2 egg yolks; 1 teaspoon vanilla. Meringue topping: 3 egg whites; 1 tablespoon sugar.", "method": "Pastry: Rub butter into dry ingredients, add egg yolk and water. Roll out on lightly floured board and line 8 in pie plate. Prick base evenly and cook until lightly browned in moderately hot oven. Caramel: Cook all together over medium heat, stirring continuously. When mixture is smooth, pour into cooked pie shell. Meringue Topping: Beat egg whites until stiff, add sugar gradually and beat well. Spread over caramel mixture and bake until golden brown.", "notes": "Reader-request recipe — Mrs A. Reynolds of Cowra wanted a caramel tart recipe and Mrs F. Crawley of Terrigal supplied this one.", "source": "Newspaper recipe clipping (Mrs A. Reynolds of Cowra wanted Caramel Tart; recipe provided. $2 lottery ticket awarded to Mrs F. Crawley, Terrigal 2260).", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [ "baking", "decimal-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pastry: 2 tablespoons butter; 1 tablespoon sugar; yolk of 1 egg; 2 tablespoons water; 1 cup plain flour; ½ teaspoon baking powder; pinch salt. Caramel: 1 cup brown sugar; 1 tablespoon butter; 1 cup milk; 1 tablespoon plain flour; 2 egg yolks; 1 teaspoon vanilla. Meringue topping: 3 egg whites; 1 tablespoon sugar.", "method_modern": "Pastry: Rub butter into dry ingredients, add egg yolk and water. Roll out on lightly floured board and line 8 in (20cm) pie plate. Prick base evenly and cook until lightly browned in moderately hot (190°C / 375°F / Gas 5). Caramel: Cook all together over medium heat, stirring continuously. When mixture is smooth, pour into cooked pie shell. Meringue Topping: Beat egg whites until stiff, add sugar gradually and beat well. Spread over caramel mixture and bake until golden brown.", "notes_modern": "Reader-request recipe — Mrs A. Reynolds of Cowra wanted a caramel tart recipe and Mrs F. Crawley of Terrigal supplied this one.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: specific oven temperatures.", "parsed_ingredients": [ { "raw": "2 tablespoons butter", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "yolk of 1 egg", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "yolk of 1 egg", "ingredient": "yolk of 1 egg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons water", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup plain flour", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "½ teaspoon baking powder", "section": "Pastry", "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "baking powder", "ingredient": "baking powder", "category": "baking", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" }, { "raw": "pinch salt. Caramel: 1 cup brown sugar", "section": "Pastry", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pinch salt. Caramel: 1 cup brown sugar", "ingredient": "salt. caramel: 1 cup brown sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon butter", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup milk", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon plain flour", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 egg yolks", "section": "Pastry", "quantity": 2.0, "quantity_text": "2", "unit": "egg", "unit_kind": "count", "ingredient_raw": "yolks", "ingredient": "egg yolk", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "egg", "notes": "" }, { "raw": "1 teaspoon vanilla. Meringue topping: 3 egg whites", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla. Meringue topping: 3 egg whites", "ingredient": "vanilla. meringue topping: 3 egg whites", "category": "other", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tablespoon sugar", "section": "Pastry", "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0912", "slug": "weet-bix-squares", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Weet-Bix Squares (gelatine topping)", "yield": "Square sandwich tin", "ingredients": "Base: 3 Weet-Bix; ¾ cup brown sugar; ¼ lb margarine; 1 cup coconut; 1 cup self-raising flour. Topping: 1 cup white sugar; ¾ cup water; 1½ dessertspoons gelatine; vanilla to taste; colouring.", "method": "Base: Melt margarine, stir into dry ingredients and place in square sandwich tin. Bake for twenty minutes. Let cool. Topping: Melt gelatine and add to sugar, beat with mixer until nearly doubled in quantity. Add vanilla and colouring. Spread on top of Weet-Bix cake when cake is cold.", "notes": "Classic Australian Weet-Bix slice with a gelatine fluff topping.", "source": "Recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Base: 3 Weet-Bix; ¾ cup brown sugar; ¼ lb (125g) margarine; 1 cup coconut; 1 cup self-raising flour. Topping: 1 cup white sugar; ¾ cup water; 1½ dessertspoons gelatine; vanilla to taste; colouring.", "method_modern": "Base: Melt margarine, stir into dry ingredients and place in square sandwich tin. Bake for twenty minutes. Let cool. Topping: Melt gelatine and add to sugar, beat with mixer until nearly doubled in quantity. Add vanilla and colouring. Spread on top of Weet-Bix cake when cake is cold.", "notes_modern": "Classic Australian Weet-Bix slice with a gelatine fluff topping.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "3 Weet-Bix", "section": "Base", "quantity": 3.0, "quantity_text": "3", "unit": "", "unit_kind": "", "ingredient_raw": "Weet-Bix", "ingredient": "weet-bix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "¾ cup brown sugar", "section": "Base", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "brown sugar", "ingredient": "brown sugar", "category": "baking", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¼ lb margarine", "section": "Base", "quantity": 0.25, "quantity_text": "¼", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup coconut", "section": "Base", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 cup self-raising flour. Topping: 1 cup white sugar", "section": "Base", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour. Topping: 1 cup white sugar", "ingredient": "self-raising flour. topping: 1 cup white sugar", "category": "other", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "¾ cup water", "section": "Base", "quantity": 0.75, "quantity_text": "¾", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 188, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1½ dessertspoons gelatine", "section": "Base", "quantity": 1.5, "quantity_text": "1½", "unit": "dsp", "unit_kind": "volume", "ingredient_raw": "gelatine", "ingredient": "gelatine", "category": "baking", "amount_metric": 15, "amount_metric_unit": "ml", "notes": "" }, { "raw": "vanilla to taste", "section": "Base", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla to taste", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "colouring", "section": "Base", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "colouring", "ingredient": "colouring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0913", "slug": "snowballs", "kind": "recipe", "source_format": "clipping", "category": "baking-misc", "subcategory": "clipping", "title": "Snowballs (gem irons, chocolate icing + coconut)", "yield": "Gem irons of snowball cakes", "ingredients": "Cakes: 4 oz butter; 1 cup castor sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cups S.R. flour; 2 tablespoons cocoa; approximately ¾ cup milk; chocolate icing; desiccated coconut; whipped cream (to serve). Icing: 2 cups sifted icing sugar; 2 teaspoons butter; 2 tablespoons cocoa.", "method": "Beat together butter, sugar and vanilla essence until light and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and cocoa, sifted together, alternately with enough milk to give a soft dropping consistency. Turn into hot, greased gem irons. Bake in a hot oven 15-20 minutes. When cold, coat with icing and coconut. TO SERVE: Split cakes almost through and fill them with whipped cream. ICING: Put icing sugar, cocoa and butter into a pan, add enough cold water to mix to a stiff paste. Heat gently, stirring, until it will pour from a spoon.", "notes": "Gem irons (cast-iron rounds) baked as snowball cakes.", "source": "Recipe clipping.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163653.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Cakes: 4 oz (125g) butter; 1 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cups self-raising flour; 2 tablespoons cocoa; approximately ¾ cup milk; chocolate icing; desiccated coconut; whipped cream (to serve). Icing: 2 cups sifted icing sugar; 2 teaspoons butter; 2 tablespoons cocoa.", "method_modern": "Beat together butter, sugar and vanilla essence until light and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and cocoa, sifted together, alternately with enough milk to give a soft dropping consistency. Turn into hot, greased gem irons. Bake in a hot (200°C / 400°F / Gas 6) 15-20 minutes. When cold, coat with icing and coconut. TO SERVE: Split cakes almost through and fill them with whipped cream. ICING: Put icing sugar, cocoa and butter into a pan, add enough cold water to mix to a stiff paste. Heat gently, stirring, until it will pour from a spoon.", "notes_modern": "Gem irons (cast-iron rounds) baked as snowball cakes.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "4 oz butter", "section": "Cakes", "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup castor sugar", "section": "Cakes", "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "castor sugar", "ingredient": "caster sugar", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 teaspoon vanilla essence", "section": "Cakes", "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vanilla essence", "ingredient": "vanilla essence", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 eggs", "section": "Cakes", "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 2.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "2 cups self-raising flour", "section": "Cakes", "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "self-raising flour", "ingredient": "self-raising flour", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons cocoa", "section": "Cakes", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" }, { "raw": "approximately ¾ cup milk", "section": "Cakes", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "approximately ¾ cup milk", "ingredient": "approximately ¾ cup milk", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "chocolate icing", "section": "Cakes", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "chocolate icing", "ingredient": "chocolate icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "desiccated coconut", "section": "Cakes", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "whipped cream (to serve). Icing: 2 cups sifted icing sugar", "section": "Cakes", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "whipped cream . Icing: 2 cups sifted icing sugar", "ingredient": "whipped cream . icing: 2 cups sifted icing sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to serve" }, { "raw": "2 teaspoons butter", "section": "Cakes", "quantity": 2.0, "quantity_text": "2", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": 10, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 tablespoons cocoa", "section": "Cakes", "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cocoa", "ingredient": "cocoa powder", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0914", "slug": "sandra-s-slice", "kind": "recipe", "source_format": "handwritten", "category": "drink", "subcategory": "handwritten", "title": "Sandra's Slice (Morning Coffee biscuit base)", "yield": "1 slice tin", "ingredients": "1 packet Morning Coffee biscuits; 1 cup coconut; 1 can condensed milk; 4 oz copha; juice of 1½ lemons; lemon icing (to top).", "method": "Line tray with biscuits. Melt copha. Mix all ingredients together until thick. Put on top of biscuits, put another layer on top, and ice with lemon icing.", "notes": "Classic Australian biscuit-base slice using Morning Coffee biscuits and copha.", "source": "Handwritten on lined paper (red ink) — Sandra is a named contributor.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_163709.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 packet Morning Coffee biscuits; 1 cup coconut; 1 can condensed milk; 4 oz (125g) copha; juice of 1½ lemons; lemon icing (to top).", "method_modern": "Line tray with biscuits. Melt copha. Mix all ingredients together until thick. Put on top of biscuits, put another layer on top, and ice with lemon icing.", "notes_modern": "Classic Australian biscuit-base slice using Morning Coffee biscuits and copha.", "modernisation_notes": [ "Copha is solid coconut-oil shortening, still available in Australian supermarkets. If unavailable, substitute coconut oil (set firm in the fridge first) or solid vegetable shortening." ], "modernisation_summary": "Automatic conversion: metric measurements added, 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "1 packet Morning Coffee biscuits", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "packet", "unit_kind": "count", "ingredient_raw": "Morning Coffee biscuits", "ingredient": "morning coffee biscuits", "category": "other", "amount_metric": 1.0, "amount_metric_unit": "packet", "notes": "" }, { "raw": "1 cup coconut", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 can condensed milk", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "can", "unit_kind": "count", "ingredient_raw": "condensed milk", "ingredient": "condensed milk", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "can", "notes": "" }, { "raw": "4 oz copha", "section": null, "quantity": 4.0, "quantity_text": "4", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "copha", "ingredient": "Copha", "category": "pantry", "amount_metric": 113, "amount_metric_unit": "g", "notes": "" }, { "raw": "juice of 1½ lemons", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "juice of 1½ lemons", "ingredient": "juice of 1½ lemons", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon icing (to top)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon icing", "ingredient": "lemon icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "to top" } ] }, { "id": "E0915", "slug": "sandra-s-biscuits", "kind": "recipe", "source_format": "handwritten", "category": "biscuit", "subcategory": "handwritten", "title": "Sandra's Biscuits (melted margarine)", "yield": "Biscuits", "ingredients": "8 oz melted margarine; 1 cup sugar; 1 egg; vanilla; 3 cups flour.", "method": "Combine melted margarine with sugar, egg, vanilla and flour. Drop spoonfuls on baking tray and bake in moderate oven until golden.", "notes": "Method partially cut off on the page — inferred from ingredients.", "source": "Handwritten on lined paper (blue ink) — Sandra is a named contributor.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "medium", "image_files": [ "20240128_163709.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "8 oz (225g) melted margarine; 1 cup sugar; 1 egg; vanilla; 3 cups flour.", "method_modern": "Combine melted margarine with sugar, egg, vanilla and flour. Drop spoonfuls on baking tray and bake in moderate (180°C / 350°F / Gas 4) until golden.", "notes_modern": "Method partially cut off on the page — inferred from ingredients.", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added, specific oven temperatures.", "parsed_ingredients": [ { "raw": "8 oz melted margarine", "section": null, "quantity": 8.0, "quantity_text": "8", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "melted margarine", "ingredient": "margarine", "category": "dairy", "amount_metric": 227, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 cup sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "count", "ingredient_raw": "egg", "ingredient": "egg", "category": "dairy", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "" }, { "raw": "vanilla", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vanilla", "ingredient": "vanilla essence", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "3 cups flour", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 750, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0916", "slug": "cake-from-freezer-for-lamingtons", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Cake from Freezer for Lamingtons (Von)", "yield": "Cake ready to cut for lamingtons", "ingredients": "Very fresh cake.", "method": "When a very fresh cake is available for lamingtons, an hour or so in the freezer of the refrigerator will make it easy to cut and handle.", "notes": "Standard Australian trick for clean lamington cubes.", "source": "Hint clipping (Von, Murwillumbah, NSW).", "contributor_name": "Von", "contributor_location": "Murwillumbah, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "baking", "lamington" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Very fresh cake.", "method_modern": "When a very fresh cake is available for lamingtons, an hour or so in the freezer of the refrigerator will make it easy to cut and handle.", "notes_modern": "Standard Australian trick for clean lamington cubes.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Very fresh cake", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Very fresh cake", "ingredient": "very fresh cake", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0917", "slug": "pumpkin-chips", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Pumpkin Chips (Tried, Dalby)", "yield": "Mixed pumpkin/potato chips", "ingredients": "Pumpkin; potatoes (in equal proportions, prepared as for chips).", "method": "Children who are not keen on pumpkin will often eat it quite readily if you prepare it in chip form when you are making chip potatoes. Cook both potato and pumpkin chips together in the usual way, and serve mixed.", "notes": "", "source": "Hint clipping (Tried, Dalby, Q).", "contributor_name": "Tried", "contributor_location": "Dalby, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "for-children", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pumpkin; potatoes (in equal proportions, prepared as for chips).", "method_modern": "Children who are not keen on pumpkin will often eat it quite readily if you prepare it in chip form when you are making chip potatoes. Cook both potato and pumpkin chips together in the usual way, and serve mixed.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pumpkin", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pumpkin", "ingredient": "pumpkin", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "potatoes (in equal proportions, prepared as for chips)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "potatoes", "ingredient": "potato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "in equal proportions, prepared as for chips" } ] }, { "id": "E0918", "slug": "hot-drink-jar-mix", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Hot Drink Jar Mix (Traveller, Lismore)", "yield": "Quick on-the-road hot drink", "ingredients": "Equal parts: sugar, powdered milk, beverage powder (such as cocoa); thermos of hot water.", "method": "If we take winter car outings, I carry a jar filled with equal parts of sugar, powdered milk and beverage powder (such as cocoa). A thermos of hot water then makes it simple to see that the children have a hot drink of their favorite beverage.", "notes": "", "source": "Hint clipping (Traveller, Lismore, NSW).", "contributor_name": "Traveller", "contributor_location": "Lismore, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "beverage", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Equal parts: sugar, powdered milk, beverage powder (such as cocoa); thermos of hot water.", "method_modern": "If we take winter car outings, I carry a jar filled with equal parts of sugar, powdered milk and beverage powder (such as cocoa). A thermos of hot water then makes it simple to see that the children have a hot drink of their favorite beverage.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "sugar, powdered milk, beverage powder (such as cocoa)", "section": "Equal parts", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar, powdered milk, beverage powder", "ingredient": "sugar, powdered milk, beverage powder", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "such as cocoa" }, { "raw": "thermos of hot water", "section": "Equal parts", "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "thermos of hot water", "ingredient": "thermos of hot water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0919", "slug": "date-chutney", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Date Chutney (Tiny, Chatswood)", "yield": "Screw-top jar of chutney (keeps 2+ months)", "ingredients": "Dates, stoned; vinegar (to cover).", "method": "Stone dates, cover them with vinegar, and keep them in a screw top jar, for a couple of months, for a delicious chutney.", "notes": "", "source": "Hint clipping (Tiny, Chatswood, NSW).", "contributor_name": "Tiny", "contributor_location": "Chatswood, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dates, stoned; vinegar (to cover).", "method_modern": "Stone dates, cover them with vinegar, and keep them in a screw top jar, for a couple of months, for a delicious chutney.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Dates, stoned", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Dates, stoned", "ingredient": "dates", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "vinegar (to cover)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "to cover" } ] }, { "id": "E0920", "slug": "rhubarb-pie-prep-overnight-sugar", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Rhubarb Pie Prep — Overnight Sugar (Jayee)", "yield": "Rhubarb pie (juicy filling)", "ingredients": "Rhubarb (cut 1 in lengths); sugar (required amount).", "method": "If making pies, prepare the rhubarb the day before. Sprinkle required amount of sugar over cut pieces one-inch long, and let stand overnight, then simmer in its own juice. Do not add water.", "notes": "", "source": "Hint clipping (Jayee, East Malvern, V).", "contributor_name": "Jayee", "contributor_location": "East Malvern, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rhubarb (cut 1 in (2.5cmcm) lengths); sugar (required amount).", "method_modern": "If making pies, prepare the rhubarb the day before. Sprinkle required amount of sugar over cut pieces one-inch long, and let stand overnight, then simmer in its own juice. Do not add water.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Rhubarb (cut 1 in lengths)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rhubarb", "ingredient": "rhubarb", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut 1 in lengths" }, { "raw": "sugar (required amount)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "required amount" } ] }, { "id": "E0921", "slug": "reader-hints-quick-potatoes-no-rust-lids-egg-separator", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — quick potatoes, no-rust lids, egg separator", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Cook potatoes quickly: pierce with skewer before boiling — Matrice, Renmark. (2) Drop of vegetable oil inside lids of mustard and pickle jars prevents rust — Donata, Merrigum. (3) Egg-white separator from eggcup: crack into saucer, eggcup over yolk, tilt to drain white — Beef, South Yarra. (4) ½ cup vinegar in warm-water bucket + foam plastic sponge for sparkling no-rub windows — Sure Thing, Windsor.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Cook potatoes quickly: pierce with skewer before boiling — Matrice, Renmark. (2) Drop of vegetable oil inside lids of mustard and pickle jars prevents rust — Donata, Merrigum. (3) Egg-white separator from eggcup: crack into saucer, eggcup over yolk, tilt to drain white — Beef, South Yarra. (4) ½ cup vinegar in warm-water bucket + foam plastic sponge for sparkling no-rub windows — Sure Thing, Windsor.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0922", "slug": "cook-potatoes-quickly", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cook potatoes quickly", "yield": "", "ingredients": "", "method": "pierce with skewer before boiling", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Matrice", "contributor_location": "Renmark", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0921", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pierce with skewer before boiling", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0923", "slug": "drop-of-vegetable-oil-inside-lids-of-mustard-and-pickle", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Drop of vegetable oil inside lids of mustard and pickle…", "yield": "", "ingredients": "", "method": "Drop of vegetable oil inside lids of mustard and pickle jars prevents rust", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Donata", "contributor_location": "Merrigum", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0921", "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Drop of vegetable oil inside lids of mustard and pickle jars prevents rust", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0924", "slug": "egg-white-separator-from-eggcup", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Egg-white separator from eggcup", "yield": "", "ingredients": "", "method": "crack into saucer, eggcup over yolk, tilt to drain white", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Beef", "contributor_location": "South Yarra", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0921", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "crack into saucer, eggcup over yolk, tilt to drain white", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0925", "slug": "cup-vinegar-in-warm-water-bucket-foam-plastic-sponge", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "½ Cup Vinegar In Warm-Water Bucket + Foam Plastic Sponge…", "yield": "", "ingredients": "", "method": "½ cup vinegar in warm-water bucket + foam plastic sponge for sparkling no-rub windows", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Sure Thing", "contributor_location": "Windsor", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171118.jpg" ], "parent_id": "E0921", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ cup vinegar in warm-water bucket + foam plastic sponge for sparkling no-rub windows", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0926", "slug": "patty-cakes-in-ice-cream-cones", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Patty Cakes in Ice-Cream Cones (Emem, Kotara)", "yield": "Edible-cone patty cakes for parties", "ingredients": "Flat-bottomed square ice-cream cones; usual patty-cake mixture.", "method": "Use flat-bottomed, square ice cream cones as patty pans for party cakes. Just mix your cake mixture as usual, making sure that the bottoms don't burn. Cuts down on washing-up, cake and container are edible.", "notes": "", "source": "Hint clipping (Emem, Kotara, NSW).", "contributor_name": "Emem", "contributor_location": "Kotara, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Flat-bottomed square ice-cream cones; usual patty-cake mixture.", "method_modern": "Use flat-bottomed, square ice cream cones as patty pans for party cakes. Just mix your cake mixture as usual, making sure that the bottoms don't burn. Cuts down on washing-up, cake and container are edible.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Flat-bottomed square ice-cream cones", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Flat-bottomed square ice-cream cones", "ingredient": "flat-bottomed square ice-cream cones", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "usual patty-cake mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "usual patty-cake mixture", "ingredient": "usual patty-cake mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0927", "slug": "stretch-soup-with-bouillon-cubes", "kind": "recipe", "source_format": "clipping", "category": "soup", "subcategory": "clipping", "title": "Stretch Soup with Bouillon Cubes (Handygirl)", "yield": "Soup stretched for unexpected visitors", "ingredients": "Existing soup; 2 bouillon cubes; 2 cups water.", "method": "If unexpected visitors make it necessary to 'stretch' the soup, this can be done without weakening it if you dissolve two bouillon cubes in two cups of water, and add this to the pot.", "notes": "", "source": "Hint clipping (Handygirl, Mullewa, WA).", "contributor_name": "Handygirl", "contributor_location": "Mullewa, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Existing soup; 2 bouillon cubes; 2 cups water.", "method_modern": "If unexpected visitors make it necessary to 'stretch' the soup, this can be done without weakening it if you dissolve two bouillon cubes in two cups of water, and add this to the pot.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Existing soup", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Existing soup", "ingredient": "existing soup", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bouillon cubes", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bouillon cubes", "ingredient": "stock cube", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 cups water", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0928", "slug": "salt-s-many-uses", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Salt's Many Uses (Saltie, Dorrigo)", "yield": "", "ingredients": "Salt (table salt).", "method": "Salt has many uses: new potatoes are easier to scrape if first soaked in salted water; sprinkle frying pan with salt before cooking fish to prevent sticking; if eggs crack when placed in water, add 1 tsp salt and contents remain in shell; pinch of salt removes the unpleasant taste of scorched milk.", "notes": "", "source": "Hint clipping (Saltie, Dorrigo, NSW).", "contributor_name": "Saltie", "contributor_location": "Dorrigo, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Salt (table salt).", "method_modern": "Salt has many uses: new potatoes are easier to scrape if first soaked in salted water; sprinkle frying pan with salt before cooking fish to prevent sticking; if eggs crack when placed in water, add 1 tsp salt and contents remain in shell; pinch of salt removes the unpleasant taste of scorched milk.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Salt (table salt)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Salt", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "table salt" } ] }, { "id": "E0929", "slug": "fruit-peel-flavor-powder", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Fruit-Peel Flavor Powder (Belis, Proserpine)", "yield": "Standby flavouring powder", "ingredients": "Orange or lemon peel (dried).", "method": "Orange or lemon peel thoroughly dried and ground to coarse powder is a good flavoring stand-by.", "notes": "", "source": "Hint clipping (Belis, Proserpine, Q).", "contributor_name": "Belis", "contributor_location": "Proserpine, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Orange or lemon peel (dried).", "method_modern": "Orange or lemon peel thoroughly dried and ground to coarse powder is a good flavoring stand-by.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Orange or lemon peel (dried)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Orange or lemon peel", "ingredient": "orange", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "dried" } ] }, { "id": "E0930", "slug": "reader-hints-lettuce-in-epsom-salts-lunchbox-pickles-hair-lotion", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — lettuce in epsom salts, lunchbox pickles, hair lotion", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Lettuce hearting: 3 oz epsom salts in 1 gallon water, weekly drink — Emar, Bedford Park. (2) Empty glass baby-food jars hold one meal of pickles for lunchbox 'pickle fancier' — J.D., Mt Gambier. (3) Strainer in dripping container: lid off, sieve drains fat directly back — Carol, Singleton. (4) Hint of the Week: melt chocolate without saucepan, wrap requirements in foil, either in electric fry pan on low or in metal bowl on edge of fry pan — Mac. (5) Saltpetre on red hot coals removes chimney soot — Little Me, Ararat.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": null, "tags": [ "for-children", "preserves", "vintage-imperial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Lettuce hearting: 3 oz (90g) epsom salts in 1 gallon water, weekly drink — Emar, Bedford Park. (2) Empty glass baby-food jars hold one meal of pickles for lunchbox 'pickle fancier' — J.D., Mt Gambier. (3) Strainer in dripping container: lid off, sieve drains fat directly back — Carol, Singleton. (4) Hint of the Week: melt chocolate without saucepan, wrap requirements in foil, either in electric fry pan on low or in metal bowl on edge of fry pan — Mac. (5) Saltpetre on red hot coals removes chimney soot — Little Me, Ararat.", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: modern equipment notes, 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0931", "slug": "lettuce-hearting", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Lettuce hearting", "yield": "", "ingredients": "", "method": "3 oz epsom salts in 1 gallon water, weekly drink", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Emar", "contributor_location": "Bedford Park", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0930", "tags": [ "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "3 oz (90g) epsom salts in 1 gallon water, weekly drink", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0932", "slug": "empty-glass-baby-food-jars-hold-one-meal-of-pickles-for", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Empty glass baby-food jars hold one meal of pickles for…", "yield": "", "ingredients": "", "method": "Empty glass baby-food jars hold one meal of pickles for lunchbox 'pickle fancier'", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "J.D", "contributor_location": "Mt Gambier", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0930", "tags": [ "for-children", "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Empty glass baby-food jars hold one meal of pickles for lunchbox 'pickle fancier'", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0933", "slug": "strainer-in-dripping-container", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Strainer in dripping container", "yield": "", "ingredients": "", "method": "lid off, sieve drains fat directly back", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Carol", "contributor_location": "Singleton", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0930", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "lid off, sieve drains fat directly back", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [] }, { "id": "E0934", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "melt chocolate without saucepan, wrap requirements in foil, either in electric fry pan on low or in metal bowl on edge of fry pan", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Mac", "contributor_location": "", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0930", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "melt chocolate without saucepan, wrap requirements in foil, either in electric fry pan on low or in metal bowl on edge of fry pan", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0935", "slug": "saltpetre-on-red-hot-coals-removes-chimney-soot", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Saltpetre on red hot coals removes chimney soot", "yield": "", "ingredients": "", "method": "Saltpetre on red hot coals removes chimney soot", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Little Me", "contributor_location": "Ararat", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171132.jpg" ], "parent_id": "E0930", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Saltpetre on red hot coals removes chimney soot", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0936", "slug": "vacuum-tea-lemon-fix", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Vacuum Tea Lemon Fix (GMJ, Lockleys)", "yield": "Vacuum-flask tea (no flask taste)", "ingredients": "Tea in flask; about ½ teaspoon lemon juice.", "method": "To eliminate that 'vacuum flask' taste completely from black tea, squeeze about ½ teaspoon of lemon juice in an average size flask — tea tastes as if freshly made.", "notes": "", "source": "Hint clipping (GMJ, Lockleys, SA).", "contributor_name": "GMJ", "contributor_location": "Lockleys, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Tea in flask; about ½ teaspoon lemon juice.", "method_modern": "To eliminate that 'vacuum flask' taste completely from black tea, squeeze about ½ teaspoon of lemon juice in an average size flask — tea tastes as if freshly made.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Tea in flask", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Tea in flask", "ingredient": "tea in flask", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "about ½ teaspoon lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "about ½ teaspoon lemon juice", "ingredient": "about ½ teaspoon lemon juice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0937", "slug": "junket-from-powdered-milk", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Junket from Powdered Milk (Nan, Forbest)", "yield": "Set junket", "ingredients": "Powdered milk made up as usual; junket tablet; extra heaped tablespoon milk powder per pint.", "method": "Make junket from powdered milk by adding an extra heaped tablespoon of powder to a pint of made-up milk, then make lukewarm, add junket tablet, and keep dish standing in warm water until junket has set.", "notes": "", "source": "Hint clipping (Nan, Forbest, NSW).", "contributor_name": "Nan", "contributor_location": "Forbest, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "baking", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Powdered milk made up as usual; junket tablet; extra heaped tablespoon milk powder per pint.", "method_modern": "Make junket from powdered milk by adding an extra heaped tablespoon of powder to a pint of made-up milk, then make lukewarm, add junket tablet, and keep dish standing in warm water until junket has set.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Powdered milk made up as usual", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Powdered milk made up as usual", "ingredient": "powdered milk made up as usual", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "junket tablet", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "junket tablet", "ingredient": "junket tablets", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "extra heaped tablespoon milk powder per pint", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "extra heaped tablespoon milk powder per pint", "ingredient": "milk powder per pint", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0938", "slug": "pavlova-on-bread-slice", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Pavlova on Bread Slice (Mrs Mac, Port Augusta)", "yield": "Pavlova that doesn't stick", "ingredients": "1 slice bread; pavlova meringue mixture.", "method": "I always put a slice of bread first, and sat the pavlova on that. The bread seems to absorb the honey-like substance that was causing the trouble, and I had no further trouble with sticking.", "notes": "Australian pavlova-rescue method (first of two in this batch).", "source": "Hint clipping (Mrs Mac, Port Augusta, SA).", "contributor_name": "Mrs Mac", "contributor_location": "Port Augusta, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": true, "_is_compilation": false, "duplicate_of": "E0788", "ingredients_modern": "1 slice bread; pavlova meringue mixture.", "method_modern": "I always put a slice of bread first, and sat the pavlova on that. The bread seems to absorb the honey-like substance that was causing the trouble, and I had no further trouble with sticking.", "notes_modern": "Australian pavlova-rescue method (first of two in this batch).", "modernisation_notes": [], "modernisation_summary": "Modern equivalent: line the tray with baking paper — solves the same release problem without the bread. The vintage bread-slice trick still works if you have no baking paper.", "modern_tips": "Bake at 150°C / Gas 2 for 1 hour, then turn off and cool in the oven with the door slightly ajar.", "parsed_ingredients": [ { "raw": "1 slice bread", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "slice", "unit_kind": "count", "ingredient_raw": "bread", "ingredient": "bread", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "slice", "notes": "" }, { "raw": "pavlova meringue mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pavlova meringue mixture", "ingredient": "pavlova meringue mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0939", "slug": "jam-jar-hot-water-sterilising", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Jam-Jar Hot-Water Sterilising (Suzie, Nambour)", "yield": "Sealed jam jars", "ingredients": "Glass jars; fairly hot soap-water in sink; jam or pickles (hot).", "method": "When bottling jam or pickles put some fairly hot soap-water into your sink, stand your jars in this and pour the hot jam or pickles into them. Jars will not break and you can wipe the outside before taking them out — saves a lot of after-cleaning.", "notes": "", "source": "Hint clipping (Suzie, Nambour, Q).", "contributor_name": "Suzie", "contributor_location": "Nambour, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Glass jars; fairly hot soap-water in sink; jam or pickles (hot).", "method_modern": "When bottling jam or pickles put some fairly hot soap-water into your sink, stand your jars in this and pour the hot jam or pickles into them. Jars will not break and you can wipe the outside before taking them out — saves a lot of after-cleaning.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Glass jars", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Glass jars", "ingredient": "glass jars", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "fairly hot soap-water in sink", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fairly hot soap-water in sink", "ingredient": "fairly hot soap-water in sink", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "jam or pickles (hot)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "jam or pickles", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "hot" } ] }, { "id": "E0940", "slug": "reader-hints-ice-cream-tin-pastry-picnic-cooler", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — ice cream tin pastry, picnic cooler", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Ice cream tin lids as tart plates: deepest round lids of ice cream tins are ideal for small-family tarts (jam, custard, etc.). A simple batch of shortbread pastry makes several at the one time — Ay, Black Forest, SA. (2) Picnic cooler: hot-water bag filled with crushed ice in bottom of picnic basket — Hey, Wilsdon. (3) Dry shampoo with egg whites + flour — Ned, Toowoomba. (4) Knitting table: ironing board provides ideal adjustable table for knitting machine — Floss, Alice Springs.", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Ice cream tin lids as tart plates: deepest round lids of ice cream tins are ideal for small-family tarts (jam, custard, etc.). A simple batch of shortbread pastry makes several at the one time — Ay, Black Forest, SA. (2) Picnic cooler: hot-water bag filled with crushed ice in bottom of picnic basket — Hey, Wilsdon. (3) Dry shampoo with egg whites + flour — Ned, Toowoomba. (4) Knitting table: ironing board provides ideal adjustable table for knitting machine — Floss, Alice Springs.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0941", "slug": "ice-cream-tin-lids-as-tart-plates", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Ice cream tin lids as tart plates", "yield": "", "ingredients": "", "method": "deepest round lids of ice cream tins are ideal for small-family tarts (jam, custard, etc.). A simple batch of shortbread pastry makes several at the one time", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Ay", "contributor_location": "Black Forest, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0940", "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "deepest round lids of ice cream tins are ideal for small-family tarts (jam, custard, etc.). A simple batch of shortbread pastry makes several at the one time", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0942", "slug": "picnic-cooler", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Picnic cooler", "yield": "", "ingredients": "", "method": "hot-water bag filled with crushed ice in bottom of picnic basket", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Hey", "contributor_location": "Wilsdon", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0940", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "hot-water bag filled with crushed ice in bottom of picnic basket", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0943", "slug": "dry-shampoo-with-egg-whites-flour", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Dry shampoo with egg whites + flour", "yield": "", "ingredients": "", "method": "Dry shampoo with egg whites + flour", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Ned", "contributor_location": "Toowoomba", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0940", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Dry shampoo with egg whites + flour", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0944", "slug": "knitting-table", "kind": "hint", "source_format": "clipping", "category": "hint-craft", "subcategory": "individual-from-column", "title": "Knitting table", "yield": "", "ingredients": "", "method": "ironing board provides ideal adjustable table for knitting machine", "notes": "", "source": "Newspaper readers' hints column.", "contributor_name": "Floss", "contributor_location": "Alice Springs", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171138.jpg" ], "parent_id": "E0940", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "ironing board provides ideal adjustable table for knitting machine", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0945", "slug": "custard-rescue-with-junket-tablet", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Custard Rescue with Junket Tablet (Shrudie)", "yield": "Set custard (rescue)", "ingredients": "Failed custard (cooled to lukewarm); 1 dissolved junket tablet.", "method": "If your custard refuses to thicken, cool to lukewarm and add a dissolved junket tablet.", "notes": "", "source": "Hint clipping (Shrudie, Neutral Bay, NSW). New Idea 15/2/69.", "contributor_name": "Shrudie", "contributor_location": "Neutral Bay, NSW", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Failed custard (cooled to lukewarm); 1 dissolved junket tablet.", "method_modern": "If your custard refuses to thicken, cool to lukewarm and add a dissolved junket tablet.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Failed custard (cooled to lukewarm)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Failed custard", "ingredient": "failed custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "cooled to lukewarm" }, { "raw": "1 dissolved junket tablet", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "dissolved junket tablet", "ingredient": "dissolved junket tablet", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0946", "slug": "crispy-roast-potatoes-flour-rolled", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Crispy Roast Potatoes — Flour Rolled (Esor, Camperdown)", "yield": "Crispy roast potatoes (no gravy thickener needed)", "ingredients": "Potatoes; plain flour; salt and pepper; hot fat (with roast).", "method": "When baking potatoes, blend a little plain flour and salt and pepper in a bowl, and roll each potato in it. Place them in boiling hot fat to bake. When cooked, the potatoes will be deliciously crisp, and you will not need any thickening or browning aids when making the gravy.", "notes": "", "source": "Hint clipping (Esor, Camperdown, V). New Idea 15/2/69.", "contributor_name": "Esor", "contributor_location": "Camperdown, V", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Potatoes; plain flour; salt and pepper; hot fat (with roast).", "method_modern": "When baking potatoes, blend a little plain flour and salt and pepper in a bowl, and roll each potato in it. Place them in boiling hot fat to bake. When cooked, the potatoes will be deliciously crisp, and you will not need any thickening or browning aids when making the gravy.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Potatoes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Potatoes", "ingredient": "potato", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "plain flour", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and pepper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and pepper", "ingredient": "salt", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "hot fat (with roast)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot fat", "ingredient": "hot fat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "with roast" } ] }, { "id": "E0947", "slug": "apple-sauce-from-grated-apple", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Apple Sauce from Grated Apple (Ina, Vaucluse)", "yield": "Quick apple sauce; or apple-flavoured roast pork potatoes", "ingredients": "1 cooking apple, grated (for sauce); OR 1 whole cooking apple (boiled with potatoes).", "method": "Apple sauce is quicker to cook and smoother to taste if the fruit is grated instead of sliced. Also, try boiling a cooking apple with the potatoes when serving roast pork. It gives them a good flavor, even if you are serving apple sauce as well.", "notes": "", "source": "Hint clipping (Ina, Vaucluse, NSW). New Idea 15/2/69.", "contributor_name": "Ina", "contributor_location": "Vaucluse, NSW", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 cooking apple, grated (for sauce); OR 1 whole cooking apple (boiled with potatoes).", "method_modern": "Apple sauce is quicker to cook and smoother to taste if the fruit is grated instead of sliced. Also, try boiling a cooking apple with the potatoes when serving roast pork. It gives them a good flavor, even if you are serving apple sauce as well.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 cooking apple, grated (for sauce)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "cooking apple, grated", "ingredient": "apple", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "for sauce" }, { "raw": "OR 1 whole cooking apple (boiled with potatoes)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "OR 1 whole cooking apple", "ingredient": "or 1 whole cooking apple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "boiled with potatoes" } ] }, { "id": "E0948", "slug": "no-cracks-fruit-cake", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "No-Cracks Fruit Cake (Kit, Devonport)", "yield": "Smooth fruit cake top", "ingredients": "Fruit cake batter; a little cold water.", "method": "To get a smooth, un-cracked surface on top of rich fruit cake, smooth mixture evenly all over and sprinkle top with a little cold water. Cake will be even, and will never crack.", "notes": "Brilliant tip for Christmas/wedding cakes.", "source": "Hint clipping (Kit, Devonport, T). New Idea 15/2/69.", "contributor_name": "Kit", "contributor_location": "Devonport, T", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Fruit cake batter; a little cold water.", "method_modern": "To get a smooth, un-cracked surface on top of rich fruit cake, smooth mixture evenly all over and sprinkle top with a little cold water. Cake will be even, and will never crack.", "notes_modern": "Brilliant tip for Christmas/wedding cakes.", "modernisation_notes": [], "modernisation_summary": "The cold-water tip remains valid for any rich fruit cake. Modern bakers also wrap a damp 'cake strip' or layered newspaper around the tin to insulate the edges, preventing the top doming while the centre catches up.", "modern_tips": "Bake at 150°C / Gas 2. Test for done at the centre with a skewer — should come out with a few moist crumbs but no wet batter.", "parsed_ingredients": [ { "raw": "Fruit cake batter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Fruit cake batter", "ingredient": "fruit cake batter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little cold water", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little cold water", "ingredient": "little cold water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0949", "slug": "custard-ice-blocks", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Custard Ice-Blocks (San, Yunta)", "yield": "Custard popsicles", "ingredients": "Left-over custard.", "method": "Pour left-over custard into ice-block moulds. Freeze in usual way. Makes delicious creamy ice-blocks.", "notes": "", "source": "Hint clipping (San, Yunta, SA). New Idea 15/2/69.", "contributor_name": "San", "contributor_location": "Yunta, SA", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "baking", "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Left-over custard.", "method_modern": "Pour left-over custard into ice-block moulds. Freeze in usual way. Makes delicious creamy ice-blocks.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Left-over custard", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Left-over custard", "ingredient": "left-over custard", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0950", "slug": "left-over-mince-tinned-spaghetti", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Left-Over Mince + Tinned Spaghetti (I.H., Woodridge)", "yield": "Tasty quick meal in minutes", "ingredients": "Left-over mince; 1 tin spaghetti.", "method": "A tin of spaghetti added to left-over mince makes a tasty meal and can be prepared in minutes.", "notes": "", "source": "Hint clipping (I.H., Woodridge, Q). New Idea 15/2/69.", "contributor_name": "I.H.", "contributor_location": "Woodridge, Q", "source_publication": "New Idea", "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "frugal", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Left-over mince; 1 tin spaghetti.", "method_modern": "A tin of spaghetti added to left-over mince makes a tasty meal and can be prepared in minutes.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Left-over mince", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Left-over mince", "ingredient": "left-over mince", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tin spaghetti", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tin", "unit_kind": "count", "ingredient_raw": "spaghetti", "ingredient": "spaghetti", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "tin", "notes": "" } ] }, { "id": "E0951", "slug": "reader-hints-new-idea-15-2-69", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — New Idea 15/2/69 (watery potatoes, blocked sink)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Watery overcooked potatoes: sprinkle with powdered milk and mash — white and fluffy — Camille, Launceston. (2) Blocked sink: ½ cup bicarbonate of soda then ½ cup vinegar; hold plug firmly few minutes — Ell, Harrington. (3) Hint of the Week: extend battery life — remove from radio, warm oven a few minutes — Candy, Adelaide River.", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Watery overcooked potatoes: sprinkle with powdered milk and mash — white and fluffy — Camille, Launceston. (2) Blocked sink: ½ cup bicarb soda then ½ cup vinegar; hold plug firmly few minutes — Ell, Harrington. (3) Hint of the Week: extend battery life — remove from radio, warm oven a few minutes — Candy, Adelaide River.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0952", "slug": "watery-overcooked-potatoes", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Watery overcooked potatoes", "yield": "", "ingredients": "", "method": "sprinkle with powdered milk and mash — white and fluffy", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Camille", "contributor_location": "Launceston", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0951", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle with powdered milk and mash — white and fluffy", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0953", "slug": "blocked-sink", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Blocked sink", "yield": "", "ingredients": "", "method": "½ cup bicarbonate of soda then ½ cup vinegar; hold plug firmly few minutes", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Ell", "contributor_location": "Harrington", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0951", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ cup bicarb soda then ½ cup vinegar; hold plug firmly few minutes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0954", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "extend battery life — remove from radio, warm oven a few minutes", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/2/69'.", "contributor_name": "Candy", "contributor_location": "Adelaide River", "source_publication": null, "source_date": "1969-02-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171146.jpg" ], "parent_id": "E0951", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "extend battery life — remove from radio, warm oven a few minutes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0955", "slug": "boiled-custard-with-powdered-milk-paste", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Boiled Custard with Powdered Milk Paste (Jack, Coonamble)", "yield": "Boiled custard (saves mixing time)", "ingredients": "Required quantities of powdered milk, custard powder and sugar; warm water (paste); boiling water (cook).", "method": "When making boiled custard with powdered milk, mix required quantities of powdered milk, sugar and custard powder to a smooth paste in your saucepan, add boiling water to same and simmer few moments. Saves two lots of mixing.", "notes": "", "source": "Hint clipping (Jack, Coonamble, NSW). New Idea 9/7/66.", "contributor_name": "Jack", "contributor_location": "Coonamble, NSW", "source_publication": "New Idea", "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Required quantities of powdered milk, custard powder and sugar; warm water (paste); boiling water (cook).", "method_modern": "When making boiled custard with powdered milk, mix required quantities of powdered milk, sugar and custard powder to a smooth paste in your saucepan, add boiling water to same and simmer few moments. Saves two lots of mixing.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Required quantities of powdered milk, custard powder and sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Required quantities of powdered milk, custard powder and sugar", "ingredient": "required quantities of powdered milk, custard powder and sugar", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "warm water (paste)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "warm water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "paste" }, { "raw": "boiling water (cook)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "cook" } ] }, { "id": "E0956", "slug": "apple-cinnamon-cake-topping", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Apple-Cinnamon Cake Topping (E.F.P., Geraldton)", "yield": "Cake topping (nutty flavour)", "ingredients": "1 peeled cooking apple (grated); cinnamon; sugar.", "method": "Grate apple on top of uncooked butter-cake mixture, then sprinkle with cinnamon and sugar before putting in oven. Result is a nice nutty, flavored topping.", "notes": "", "source": "Hint clipping (E.F.P., Geraldton, WA).", "contributor_name": "E.F.P.", "contributor_location": "Geraldton, WA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 peeled cooking apple (grated); cinnamon; sugar.", "method_modern": "Grate apple on top of uncooked butter-cake mixture, then sprinkle with cinnamon and sugar before putting in oven. Result is a nice nutty, flavored topping.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 peeled cooking apple (grated)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "peeled cooking apple", "ingredient": "apple", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "count", "notes": "grated" }, { "raw": "cinnamon", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cinnamon", "ingredient": "cinnamon", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0957", "slug": "cabbage-cooked-with-dripping-no-smell", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Cabbage Cooked with Dripping — No Smell (Cem)", "yield": "Cabbage (no cooking odor)", "ingredients": "Cabbage; cooking water; 1 teaspoon dripping.", "method": "A teaspoon of dripping added to the water in which cabbage is cooked will eliminate unpleasant cooking odor.", "notes": "", "source": "Hint clipping (Cem, West Launceston, T).", "contributor_name": "Cem", "contributor_location": "West Launceston, T", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cabbage; cooking water; 1 teaspoon dripping.", "method_modern": "A teaspoon of dripping added to the water in which cabbage is cooked will eliminate unpleasant cooking odor.", "notes_modern": "", "modernisation_notes": [ "Dripping (rendered beef fat) is still available at some butchers; modern cooks often substitute butter, ghee, or vegetable oil." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Cabbage", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cabbage", "ingredient": "cabbage", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cooking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cooking water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 teaspoon dripping", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "dripping", "ingredient": "dripping", "category": "pantry", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0958", "slug": "corned-meat-ham-flavor", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Corned Meat Ham Flavor (Enn, Banora Point)", "yield": "Ham-flavoured corned meat or pickled pork", "ingredients": "Corned meat or pickled pork; 1 medium-sized onion stuck with 3 cloves; 2 bacon bones.", "method": "Give a ham-like flavor to corned meat or pickled pork by adding to the water a medium-sized onion stuck with three cloves and two bacon bones.", "notes": "", "source": "Hint clipping (Enn, Banora Point, NSW).", "contributor_name": "Enn", "contributor_location": "Banora Point, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "preserves", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Corned meat or pickled pork; 1 medium-sized onion stuck with 3 cloves; 2 bacon bones.", "method_modern": "Give a ham-like flavor to corned meat or pickled pork by adding to the water a medium-sized onion stuck with three cloves and two bacon bones.", "notes_modern": "", "modernisation_notes": [ "Pickled pork is still sold at butchers; corned beef is a similar product (silverside) and a common substitute." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Corned meat or pickled pork", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Corned meat or pickled pork", "ingredient": "corned meat", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 medium-sized onion stuck with 3 cloves", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "medium-sized onion stuck with 3 cloves", "ingredient": "medium-sized onion stuck with 3 cloves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 bacon bones", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "bacon bones", "ingredient": "bacon bones", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0959", "slug": "burnt-saucepan-cleaner", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Burnt Saucepan Cleaner (Lu Lu, Brisbane)", "yield": "Clean burnt saucepan (no scrubbing)", "ingredients": "Cold water (covering burnt area); 1 tablespoon each: cider vinegar, bicarbonate of soda, common salt.", "method": "Fill saucepan with cold water and add 1 tablespoon each of cider vinegar, bicarbonate of soda and common salt. Bring to boil and let simmer for about 10 minutes. Then clean with steel wool. The particles burnt onto the pan are softened and come off easily.", "notes": "", "source": "Hint of the Week $2 prize (Lu Lu, Brisbane, Q). New Idea 11/2/67.", "contributor_name": "Lu Lu", "contributor_location": "Brisbane, Q", "source_publication": "New Idea", "source_date": "1967-02-11", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "decimal-era", "pre-decimal" ], "featured": false, "_is_compilation": false, "duplicate_of": "E0815", "ingredients_modern": "Cold water (covering burnt area); 1 tablespoon each: cider vinegar, bicarb soda, table salt.", "method_modern": "Fill saucepan with cold water and add 1 tablespoon each of cider vinegar, bicarb soda and table salt. Bring to boil and let simmer for about 10 minutes. Then clean with steel wool. The particles burnt onto the pan are softened and come off easily.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "Cold water (covering burnt area)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "covering burnt area" }, { "raw": "1 tablespoon each: cider vinegar, bicarbonate of soda, common salt", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "each: cider vinegar, bicarbonate of soda, common salt", "ingredient": "each: cider vinegar, bicarbonate of soda, common salt", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E0960", "slug": "reader-hints-1966-67", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — 1966-67 (table salt, eucalyptus oil, hand cream)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Cornflour mixed thoroughly with common salt for dampness-free salt — Patience, Youngtown. (2) Eucalyptus oil on obstinate screws/nuts/bolts, stand few minutes — X.Y.Z., Brisbane. (3) Pumpkin keeps with transparent adhesive tape over crack — Wise Gal, Moe. (4) Hand cream: equal parts lemon juice, glycerine, eau-de-Cologne — Weg, Newbery. (5) Cleaning forks with pipe cleaner — Dilly, Jimboomba.", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Cornflour mixed thoroughly with table salt for dampness-free salt — Patience, Youngtown. (2) Eucalyptus oil on obstinate screws/nuts/bolts, stand few minutes — X.Y.Z., Brisbane. (3) Pumpkin keeps with transparent adhesive tape over crack — Wise Gal, Moe. (4) Hand cream: equal parts lemon juice, glycerine, eau-de-Cologne — Weg, Newbery. (5) Cleaning forks with pipe cleaner — Dilly, Jimboomba.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0961", "slug": "cornflour-mixed-thoroughly-with-common-salt-for", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Cornflour mixed thoroughly with common salt for…", "yield": "", "ingredients": "", "method": "Cornflour mixed thoroughly with common salt for dampness-free salt", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": "Patience", "contributor_location": "Youngtown", "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0960", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cornflour mixed thoroughly with table salt for dampness-free salt", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0962", "slug": "eucalyptus-oil-on-obstinate-screws-nuts-bolts-stand-few", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Eucalyptus oil on obstinate screws/nuts/bolts, stand few…", "yield": "", "ingredients": "", "method": "Eucalyptus oil on obstinate screws/nuts/bolts, stand few minutes", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": "X.Y.Z", "contributor_location": "Brisbane", "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0960", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Eucalyptus oil on obstinate screws/nuts/bolts, stand few minutes", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0963", "slug": "pumpkin-keeps-with-transparent-adhesive-tape-over-crack", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Pumpkin keeps with transparent adhesive tape over crack", "yield": "", "ingredients": "", "method": "Pumpkin keeps with transparent adhesive tape over crack", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": "Wise Gal", "contributor_location": "Moe", "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0960", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pumpkin keeps with transparent adhesive tape over crack", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0964", "slug": "hand-cream", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hand cream", "yield": "", "ingredients": "", "method": "equal parts lemon juice, glycerine, eau-de-Cologne", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": "Weg", "contributor_location": "Newbery", "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0960", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "equal parts lemon juice, glycerine, eau-de-Cologne", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0965", "slug": "cleaning-forks-with-pipe-cleaner", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cleaning forks with pipe cleaner", "yield": "", "ingredients": "", "method": "Cleaning forks with pipe cleaner", "notes": "", "source": "Newspaper readers' hints. Dates '38 NEW IDEA 9/7/66' and '38 NEW IDEA 11/2/67'.", "contributor_name": "Dilly", "contributor_location": "Jimboomba", "source_publication": null, "source_date": "1966-07-09", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171150.jpg" ], "parent_id": "E0960", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cleaning forks with pipe cleaner", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0966", "slug": "home-popcorn-from-cobs", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Home Popcorn from Cobs (Pat, Canowindra)", "yield": "Approx ½ preserving panful from ½ dozen cobs", "ingredients": "Ripe popcorn cobs (about ½ dozen).", "method": "Harvest the cobs when ripe and take off the outer leaves, then hang them upside down in a dry, airy shed for six months. 'Pop' them by placing in an oven at 400°F and you will find half a dozen cobs will produce nearly a preserving-panful of popcorn.", "notes": "Genuine farm-style popcorn from cobs — long process but authentic.", "source": "Hint clipping (Pat, Canowindra, NSW). New Idea 28/1/67.", "contributor_name": "Pat", "contributor_location": "Canowindra, NSW", "source_publication": "New Idea", "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": true, "_is_compilation": false, "duplicate_of": "E0822", "ingredients_modern": "Ripe popcorn cobs (about ½ dozen).", "method_modern": "Harvest the cobs when ripe and take off the outer leaves, then hang them upside down in a dry, airy shed for six months. 'Pop' them by placing in an oven at 400°F (205°C / Gas 6) and you will find half a dozen cobs will produce nearly a preserving-panful of popcorn.", "notes_modern": "Genuine farm-style popcorn from cobs — long process but authentic.", "modernisation_notes": [], "modernisation_summary": "Genuine farm-style. Modern shortcut: dried popcorn kernels are sold in supermarkets ready to pop. For air-popping use a popcorn maker or ¼ cup kernels in a heavy lidded pot with 2 tbsp oil over medium-high heat.", "modern_tips": "If you grow your own corn, choose a popcorn variety (Strawberry, Glass Gem); regular sweetcorn won't pop.", "parsed_ingredients": [ { "raw": "Ripe popcorn cobs (about ½ dozen)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Ripe popcorn cobs", "ingredient": "ripe popcorn cobs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "about ½ dozen" } ] }, { "id": "E0967", "slug": "honey-knife-trick", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Honey Knife Trick (Windiwoo, Goondiwindi)", "yield": "Drip-free honey serving", "ingredients": "Honey; serving knife.", "method": "To stop the flow of honey when tipping from bottle into a serving dish: use a knife. Hold the knife right on the rim of the bottle and literally 'cut' the honey off with a quick downward motion.", "notes": "", "source": "Hint clipping (Windiwoo, Goondiwindi, Q).", "contributor_name": "Windiwoo", "contributor_location": "Goondiwindi, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Honey; serving knife.", "method_modern": "To stop the flow of honey when tipping from bottle into a serving dish: use a knife. Hold the knife right on the rim of the bottle and literally 'cut' the honey off with a quick downward motion.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Honey", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Honey", "ingredient": "honey", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "serving knife", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "serving knife", "ingredient": "serving knife", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0968", "slug": "candied-peel-from-squeezed-halves", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Candied Peel from Squeezed Halves (Thrifty, Lithgow)", "yield": "Candied lemon or orange peel", "ingredients": "Lemon or orange peel halves (after juicing); salt and water (36-hour soak); 2 cups sugar; 2 cups water (for syrup).", "method": "When juice is squeezed out, soak the halves of lemon or orange peel in salt and water for 36 hours. Wash well and boil in two cups of sugar and two cups of water until 'sticky'. Fill halves with the syrup and let dry.", "notes": "", "source": "Hint clipping (Thrifty, Lithgow, NSW).", "contributor_name": "Thrifty", "contributor_location": "Lithgow, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "frugal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lemon or orange peel halves (after juicing); salt and water (36-hour soak); 2 cups sugar; 2 cups water (for syrup).", "method_modern": "When juice is squeezed out, soak the halves of lemon or orange peel in salt and water for 36 hours. Wash well and boil in two cups of sugar and two cups of water until 'sticky'. Fill halves with the syrup and let dry.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lemon or orange peel halves (after juicing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lemon or orange peel halves", "ingredient": "lemon", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "after juicing" }, { "raw": "salt and water (36-hour soak)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and water", "ingredient": "salt and water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "36-hour soak" }, { "raw": "2 cups sugar", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "" }, { "raw": "2 cups water (for syrup)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "water", "ingredient": "water", "category": "pantry", "amount_metric": 500, "amount_metric_unit": "ml", "notes": "for syrup" } ] }, { "id": "E0969", "slug": "cheese-sauce-via-cheese-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Cheese Sauce via Cheese Spread (Hess, Mt Isa)", "yield": "Quick cheese sauce (no grating)", "ingredients": "Usual white sauce mixture; 1 tablespoon (or more) cream cheese or cheddar cheese spread.", "method": "Add to your usual white sauce mixture a tablespoonful or more (depending on taste and amount of sauce being made) of either cream or cheddar cheese spread. It blends quickly with the warm white sauce and saves grating the cheese.", "notes": "", "source": "Hint clipping (Hess, Mt Isa, Q).", "contributor_name": "Hess", "contributor_location": "Mt Isa, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "duplicate_of": "E0826", "ingredients_modern": "Usual white sauce mixture; 1 tablespoon (or more) cream cheese or cheddar cheese spread.", "method_modern": "Add to your usual white sauce mixture a tablespoonful or more (depending on taste and amount of sauce being made) of either cream or cheddar cheese spread. It blends quickly with the warm white sauce and saves grating the cheese.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Usual white sauce mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Usual white sauce mixture", "ingredient": "usual white sauce mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon (or more) cream cheese or cheddar cheese spread", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream cheese or cheddar cheese spread", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "or more" } ] }, { "id": "E0970", "slug": "reader-hints-jan-sep-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan/Sep 1967 (reheating meatballs, tea stains)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Reheating meat balls for party: foil-lined baking dish, top foil layer, in centre of oven — Emdee, Coorparoo. (2) Apple storage in clean nylon stockings with knots between — Air, Wagga (duplicate of earlier hint). (3) Tea stains on cups: cloth moistened in vinegar dipped in salt — Blackie, Castle Hill. (4) Lettuces with ashes around (not on) for looser ground, faster maturing — Pensee, Kingsbury. (5) Felt-tipped pens revived with methylated spirit — Olivia, Launceston.", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Reheating meat balls for party: foil-lined baking dish, top foil layer, in centre of oven — Emdee, Coorparoo. (2) Apple storage in clean nylon stockings with knots between — Air, Wagga (duplicate of earlier hint). (3) Tea stains on cups: cloth moistened in vinegar dipped in salt — Blackie, Castle Hill. (4) Lettuces with ashes around (not on) for looser ground, faster maturing — Pensee, Kingsbury. (5) Felt-tipped pens revived with methylated spirit — Olivia, Launceston.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0971", "slug": "reheating-meat-balls-for-party", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Reheating meat balls for party", "yield": "", "ingredients": "", "method": "foil-lined baking dish, top foil layer, in centre of oven", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Emdee", "contributor_location": "Coorparoo", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0970", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "foil-lined baking dish, top foil layer, in centre of oven", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0972", "slug": "apple-storage-in-clean-nylon-stockings-with-knots-between", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Apple storage in clean nylon stockings with knots between —…", "yield": "", "ingredients": "", "method": "Apple storage in clean nylon stockings with knots between — Air, Wagga (duplicate of earlier hint)", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0970", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Apple storage in clean nylon stockings with knots between — Air, Wagga (duplicate of earlier hint)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0973", "slug": "tea-stains-on-cups", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Tea stains on cups", "yield": "", "ingredients": "", "method": "cloth moistened in vinegar dipped in salt", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Blackie", "contributor_location": "Castle Hill", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0970", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "cloth moistened in vinegar dipped in salt", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0974", "slug": "lettuces-with-ashes-around-for-looser-ground", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Lettuces with ashes around (not on) for looser ground,…", "yield": "", "ingredients": "", "method": "Lettuces with ashes around (not on) for looser ground, faster maturing", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Pensee", "contributor_location": "Kingsbury", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0970", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Lettuces with ashes around (not on) for looser ground, faster maturing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0975", "slug": "felt-tipped-pens-revived-with-methylated-spirit", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Felt-tipped pens revived with methylated spirit", "yield": "", "ingredients": "", "method": "Felt-tipped pens revived with methylated spirit", "notes": "", "source": "Newspaper readers' hints. Dates '36 NEW IDEA 28/1/67' and '42 NEW IDEA 23/9/67'.", "contributor_name": "Olivia", "contributor_location": "Launceston", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171203.jpg" ], "parent_id": "E0970", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Felt-tipped pens revived with methylated spirit", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0976", "slug": "sweet-potatoes-baked-in-jackets", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Sweet Potatoes Baked in Jackets (Miss D, Kalinga)", "yield": "Baked sweet potatoes (in skins)", "ingredients": "Sweet potatoes (whole, washed); butter (to serve).", "method": "Instead of peeling sweet potatoes, wash them, then bake them in their jackets. Serve with butter or substitute.", "notes": "", "source": "Hint clipping (Miss D, Kalinga, Q).", "contributor_name": "Miss D", "contributor_location": "Kalinga, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Sweet potatoes (whole, washed); butter (to serve).", "method_modern": "Instead of peeling sweet potatoes, wash them, then bake them in their jackets. Serve with butter or substitute.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Sweet potatoes (whole, washed)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Sweet potatoes", "ingredient": "sweet potatoes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "whole, washed" }, { "raw": "butter (to serve)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "to serve" } ] }, { "id": "E0977", "slug": "rhubarb-acid-reducer", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Rhubarb Acid-Reducer (Red Gum, Streatham)", "yield": "Rhubarb (less acid, less sugar)", "ingredients": "Rhubarb (cut); boiling water (for 10-min soak); fresh liquid; sugar.", "method": "Cover the cut rhubarb with boiling water and let stand for 10 minutes before cooking. Drain off, add the amount needed of fresh liquid and cook as usual.", "notes": "", "source": "Hint clipping (Red Gum, Streatham, V).", "contributor_name": "Red Gum", "contributor_location": "Streatham, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Rhubarb (cut); boiling water (for 10-min soak); fresh liquid; sugar.", "method_modern": "Cover the cut rhubarb with boiling water and let stand for 10 minutes before cooking. Drain off, add the amount needed of fresh liquid and cook as usual.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rhubarb (cut)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rhubarb", "ingredient": "rhubarb", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut" }, { "raw": "boiling water (for 10-min soak)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "for 10-min soak" }, { "raw": "fresh liquid", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "fresh liquid", "ingredient": "liquid", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sugar", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0978", "slug": "flavor-apples-lemon-rind-and-juice", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Flavor Apples — Lemon Rind and Juice (P.A.S., Te Awamutu, NZ)", "yield": "Flavoured stewed apple", "ingredients": "Plain stewed apple; grated lemon rind; lemon juice.", "method": "When apples are plentiful, a very pleasant change from plain stewed apple is made by the addition of grated lemon rind and lemon juice while cooking.", "notes": "First identified New Zealand reader contribution in the cookbook.", "source": "Hint clipping (P.A.S., Te Awamutu, NZ). First New Zealand contributor in the cookbook.", "contributor_name": "P.A.S.", "contributor_location": "Te Awamutu, NZ", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "new-zealand" ], "featured": true, "_is_compilation": false, "ingredients_modern": "Plain stewed apple; grated lemon rind; lemon juice.", "method_modern": "When apples are plentiful, a very pleasant change from plain stewed apple is made by the addition of grated lemon rind and lemon juice while cooking.", "notes_modern": "First identified New Zealand reader contribution in the cookbook.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Plain stewed apple", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plain stewed apple", "ingredient": "plain stewed apple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "grated lemon rind", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "grated lemon rind", "ingredient": "lemon zest", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lemon juice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lemon juice", "ingredient": "lemon juice", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0979", "slug": "gelatine-in-school-lunch-meat-pies", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Gelatine in School-Lunch Meat Pies (Mirelle, Mt Gambier)", "yield": "School-lunch meat pies (no gravy leaks)", "ingredients": "Meat-pie gravy; a little dissolved gelatine.", "method": "Add a little gelatine to the gravy when making meat pies for school lunches. Then there will be no risk of gravy leaking out in the lunch box.", "notes": "", "source": "Hint clipping (Mirelle, Mt Gambier, SA).", "contributor_name": "Mirelle", "contributor_location": "Mt Gambier, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "baking", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Meat-pie gravy; a little dissolved gelatine.", "method_modern": "Add a little gelatine to the gravy when making meat pies for school lunches. Then there will be no risk of gravy leaking out in the lunch box.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Meat-pie gravy", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Meat-pie gravy", "ingredient": "meat-pie gravy", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little dissolved gelatine", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little dissolved gelatine", "ingredient": "little dissolved gelatine", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0980", "slug": "strawberries-in-guttering", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Strawberries in Guttering (Jeldex, Wondai)", "yield": "Garden strawberry crop", "ingredients": "Length of guttering; soil; strawberry plants.", "method": "Get a length of guttering and drill holes at uneven distances in it. Fill with soil, plant your strawberries, then fasten the guttering to your garden fence.", "notes": "", "source": "Hint clipping (Jeldex, Wondai, Q).", "contributor_name": "Jeldex", "contributor_location": "Wondai, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Length of guttering; soil; strawberry plants.", "method_modern": "Get a length of guttering and drill holes at uneven distances in it. Fill with soil, plant your strawberries, then fasten the guttering to your garden fence.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Length of guttering", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Length of guttering", "ingredient": "length of guttering", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "soil", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "soil", "ingredient": "soil", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "strawberry plants", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "strawberry plants", "ingredient": "strawberry plants", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0981", "slug": "family-pie-pastry-for-patty-pies", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Family-Pie Pastry for Patty Pies (Wise Gal, Moe)", "yield": "Patty pies for school lunches", "ingredients": "Excess pastry from family pie; patty tins.", "method": "Whenever I make a family pie (meat or fruit), I use the extra pastry to make small pies in patty tins. These are ideal for including in school lunches.", "notes": "", "source": "Hint clipping (Wise Gal, Moe, V).", "contributor_name": "Wise Gal", "contributor_location": "Moe, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "baking", "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Excess pastry from family pie; patty tins.", "method_modern": "Whenever I make a family pie (meat or fruit), I use the extra pastry to make small pies in patty tins. These are ideal for including in school lunches.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Excess pastry from family pie", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Excess pastry from family pie", "ingredient": "excess pastry from family pie", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "patty tins", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "patty tins", "ingredient": "patty tins", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0982", "slug": "reader-hints-jan-oct-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Jan-Oct 1967 (cheese grating, gooseberries, spilt fat)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Cheese grating with oil-brushed grater — cheese comes off cleanly — L.M., Dubbo. (2) Gooseberries: smallest mesh on nutmeg grater is excellent for topping and tailing — Try, Camperdown. (3) Spilt fat absorbed by cooking salt sprinkled at edges; quick wipe — Oh, Shorncliffe. (4) Plastic ice-cream container handy receptacle for kitchen-sink waste (crusts, peelings) with taped lid — keeps bin dry, free from flies and ants — Mrs V. Reed, North Fremantle.", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67' and '42 NEW IDEA 7/10/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Cheese grating with oil-brushed grater — cheese comes off cleanly — L.M., Dubbo. (2) Gooseberries: smallest mesh on nutmeg grater is excellent for topping and tailing — Try, Camperdown. (3) Spilt fat absorbed by cooking (or table) salt sprinkled at edges; quick wipe — Oh, Shorncliffe. (4) Plastic ice-cream container handy receptacle for kitchen-sink waste (crusts, peelings) with taped lid — keeps bin dry, free from flies and ants — Mrs V. Reed, North Fremantle.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0983", "slug": "cheese-grating-with-oil-brushed-grater-cheese-comes-off", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Cheese grating with oil-brushed grater — cheese comes off…", "yield": "", "ingredients": "", "method": "Cheese grating with oil-brushed grater — cheese comes off cleanly", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67' and '42 NEW IDEA 7/10/67'.", "contributor_name": "L.M", "contributor_location": "Dubbo", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0982", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Cheese grating with oil-brushed grater — cheese comes off cleanly", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0984", "slug": "gooseberries", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Gooseberries", "yield": "", "ingredients": "", "method": "smallest mesh on nutmeg grater is excellent for topping and tailing", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67' and '42 NEW IDEA 7/10/67'.", "contributor_name": "Try", "contributor_location": "Camperdown", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0982", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "smallest mesh on nutmeg grater is excellent for topping and tailing", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0985", "slug": "spilt-fat-absorbed-by-cooking-salt-sprinkled-at-edges", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Spilt fat absorbed by cooking salt sprinkled at edges", "yield": "", "ingredients": "", "method": "Spilt fat absorbed by cooking salt sprinkled at edges; quick wipe", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67' and '42 NEW IDEA 7/10/67'.", "contributor_name": "Oh", "contributor_location": "Shorncliffe", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0982", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Spilt fat absorbed by cooking (or table) salt sprinkled at edges; quick wipe", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0986", "slug": "plastic-ice-cream-container-handy-receptacle-for", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Plastic ice-cream container handy receptacle for…", "yield": "", "ingredients": "", "method": "Plastic ice-cream container handy receptacle for kitchen-sink waste (crusts, peelings) with taped lid — keeps bin dry, free from flies and ants", "notes": "", "source": "Newspaper readers' hints. Dates 'NEW IDEA 28/1/67' and '42 NEW IDEA 7/10/67'.", "contributor_name": "Mrs V. Reed", "contributor_location": "North Fremantle", "source_publication": null, "source_date": "1967-01-28", "source_year": 1967, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171208.jpg" ], "parent_id": "E0982", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic ice-cream container handy receptacle for kitchen-sink waste (crusts, peelings) with taped lid — keeps bin dry, free from flies and ants", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0987", "slug": "tinned-pudding-fried-in-butter", "kind": "recipe", "source_format": "clipping", "category": "pudding", "subcategory": "clipping", "title": "Tinned Pudding Fried in Butter (Mrs J., Wirrabara)", "yield": "Quick fried-pudding dessert (slices)", "ingredients": "Tinned fruit or plum pudding (sliced); butter; custard or ice cream.", "method": "Instead of steaming a tinned fruit or plum pudding, cut into slices and fry lightly in butter. Delicious served with custard or ice cream.", "notes": "", "source": "Hint clipping (Mrs J., Wirrabara, SA). New Idea 15/10/66.", "contributor_name": "Mrs J.", "contributor_location": "Wirrabara, SA", "source_publication": "New Idea", "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "baking", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Tinned fruit or plum pudding (sliced); butter; custard or ice cream.", "method_modern": "Instead of steaming a tinned fruit or plum pudding, cut into slices and fry lightly in butter. Delicious served with custard or ice cream.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Tinned fruit or plum pudding (sliced)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Tinned fruit or plum pudding", "ingredient": "tinned fruit", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "sliced" }, { "raw": "butter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "custard or ice cream", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "custard or ice cream", "ingredient": "custard", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0988", "slug": "orange-chill", "kind": "recipe", "source_format": "clipping", "category": "chinese", "subcategory": "clipping", "title": "Orange Chill (Chinese-Style Frozen Wedges)", "yield": "Frozen orange wedges (palate cleanser)", "ingredients": "Oranges (in season); sugar (light sprinkling).", "method": "Try the Chinese way of serving. Cut into wedges, lightly sprinkle with sugar and freeze. Delicious, and the texture is fascinating. Serve after a heavy meal or as a novelty between courses.", "notes": "Vintage 'Chinese restaurant style' palate cleanser.", "source": "Hint clipping (Maxy, Payneham, SA).", "contributor_name": "Maxy", "contributor_location": "Payneham, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Oranges (in season); sugar (light sprinkling).", "method_modern": "Try the Chinese way of serving. Cut into wedges, lightly sprinkle with sugar and freeze. Delicious, and the texture is fascinating. Serve after a heavy meal or as a novelty between courses.", "notes_modern": "Vintage 'Chinese restaurant style' palate cleanser.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Oranges (in season)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Oranges", "ingredient": "orange", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "in season" }, { "raw": "sugar (light sprinkling)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "light sprinkling" } ] }, { "id": "E0989", "slug": "wax-pouring-from-fruit-can", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Wax Pouring from Fruit Can (Nanjo, Mt Waverley)", "yield": "Pouring lip for paraffin wax", "ingredients": "Paraffin wax (for jam-covering); empty fruit can.", "method": "A good (and easily replaceable) container for melting paraffin wax for jam covering is a fruit can. Bend the top to make a pouring lip.", "notes": "", "source": "Hint clipping (Nanjo, Mt Waverley, V).", "contributor_name": "Nanjo", "contributor_location": "Mt Waverley, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Paraffin wax (for jam-covering); empty fruit can.", "method_modern": "A good (and easily replaceable) container for melting paraffin wax for jam covering is a fruit can. Bend the top to make a pouring lip.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Paraffin wax (for jam-covering)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Paraffin wax", "ingredient": "paraffin wax", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for jam-covering" }, { "raw": "empty fruit can", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "empty fruit can", "ingredient": "empty fruit can", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0990", "slug": "pavlova-on-butter-wrapper", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Pavlova on Butter Wrapper (Mrs N. Hood, Geelong)", "yield": "Pavlova that releases cleanly", "ingredients": "1 butter wrapper (scraped almost clean); pavlova meringue mixture.", "method": "The paper wrapper from a pat of butter, scraped almost clean, is excellent to line the oven tray under a pavlova. When cooked, the pavlova will come away without any breakage.", "notes": "Second pavlova-release method in the cookbook (the other: bread slice, Mrs Mac).", "source": "Hint clipping (Mrs N. Hood, Geelong, Vic. 3219).", "contributor_name": "Mrs N. Hood", "contributor_location": "Geelong, Vic. 3219", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "baking", "pavlova" ], "featured": true, "_is_compilation": false, "duplicate_of": "E0846", "ingredients_modern": "1 butter wrapper (scraped almost clean); pavlova meringue mixture.", "method_modern": "The paper wrapper from a pat of butter, scraped almost clean, is excellent to line the oven tray under a pavlova. When cooked, the pavlova will come away without any breakage.", "notes_modern": "Second pavlova-release method in the cookbook (the other: bread slice, Mrs Mac).", "modernisation_notes": [], "modernisation_summary": "Butter wrappers were typically waxed paper, which behaved like modern baking paper. Use baking paper today.", "modern_tips": "Save butter wrappers in a freezer bag — they're still useful for greasing tins for cakes and brownies.", "parsed_ingredients": [ { "raw": "1 butter wrapper (scraped almost clean)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "butter wrapper", "ingredient": "butter wrapper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "scraped almost clean" }, { "raw": "pavlova meringue mixture", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pavlova meringue mixture", "ingredient": "pavlova meringue mixture", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0991", "slug": "frozen-peppers-storage", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Frozen Peppers Storage (Nan, Mitcham)", "yield": "Stored peppers (3+ weeks in freezer)", "ingredients": "Green and red peppers (cut, seeds and membranes removed); plastic bag.", "method": "Green and red peppers can be stored in the freezing compartment of the fridge for weeks, if they are cut and all the seeds and membranes are removed. Wrap tightly in plastic.", "notes": "", "source": "Hint clipping (Nan, Mitcham, V).", "contributor_name": "Nan", "contributor_location": "Mitcham, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Green and red peppers (cut, seeds and membranes removed); plastic bag.", "method_modern": "Green and red peppers can be stored in the freezing compartment of the fridge for weeks, if they are cut and all the seeds and membranes are removed. Wrap tightly in plastic.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Green and red peppers (cut, seeds and membranes removed)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Green and red peppers", "ingredient": "capsicum", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "cut, seeds and membranes removed" }, { "raw": "plastic bag", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plastic bag", "ingredient": "plastic bag", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0992", "slug": "reader-hints-oct-1966-sep-1967", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Oct 1966 + Sep 1967 (freshen pavlova, two-knife buttering)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Aprons from tea-towels — Just Me, Ingham. (2) Two knives for buttering: keep in hot water and use alternately — Dottle, Gardenvale. (3) Boiling pudding: slip a milk boiler into the water to monitor evaporation without burning dry — Piar, Cobargo. (4) Hint of the Week: patch shape to fit worn part (round for elbows, oval for underarms) — Mac, Warwick.", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66' and '48 NEW IDEA 16/9/67'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": null, "tags": [ "pavlova", "pre-decimal", "wartime" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Aprons from tea-towels — Just Me, Ingham. (2) Two knives for buttering: keep in hot water and use alternately — Dottle, Gardenvale. (3) Boiling pudding: slip a milk boiler into the water to monitor evaporation without burning dry — Piar, Cobargo. (4) Hint of the Week: patch shape to fit worn part (round for elbows, oval for underarms) — Mac, Warwick.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0993", "slug": "aprons-from-tea-towels", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Aprons from tea-towels", "yield": "", "ingredients": "", "method": "Aprons from tea-towels", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66' and '48 NEW IDEA 16/9/67'.", "contributor_name": "Just Me", "contributor_location": "Ingham", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0992", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Aprons from tea-towels", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0994", "slug": "two-knives-for-buttering", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Two knives for buttering", "yield": "", "ingredients": "", "method": "keep in hot water and use alternately", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66' and '48 NEW IDEA 16/9/67'.", "contributor_name": "Dottle", "contributor_location": "Gardenvale", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0992", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "keep in hot water and use alternately", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0995", "slug": "boiling-pudding", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Boiling pudding", "yield": "", "ingredients": "", "method": "slip a milk boiler into the water to monitor evaporation without burning dry", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66' and '48 NEW IDEA 16/9/67'.", "contributor_name": "Piar", "contributor_location": "Cobargo", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0992", "tags": [ "pre-decimal", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "slip a milk boiler into the water to monitor evaporation without burning dry", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0996", "slug": "hint-of-the-week", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Hint of the Week", "yield": "", "ingredients": "", "method": "patch shape to fit worn part (round for elbows, oval for underarms)", "notes": "", "source": "Newspaper readers' hints. Dates '42 NEW IDEA 15/10/66' and '48 NEW IDEA 16/9/67'.", "contributor_name": "Mac", "contributor_location": "Warwick", "source_publication": null, "source_date": "1966-10-15", "source_year": 1966, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171231.jpg" ], "parent_id": "E0992", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "patch shape to fit worn part (round for elbows, oval for underarms)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E0997", "slug": "snowy-white-cauliflower", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Snowy-White Cauliflower (Jane, Yunderup North)", "yield": "Snow-white cooked cauliflower", "ingredients": "Cauliflower; lettuce leaves (cover).", "method": "When cooking cauliflower, first cover it with lettuce leaves. Instead of it coming out yellow, the cauliflower is snowy white.", "notes": "", "source": "Hint clipping (Jane, Yunderup North, WA). New Idea 23/11/68.", "contributor_name": "Jane", "contributor_location": "Yunderup North, WA", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cauliflower; lettuce leaves (cover).", "method_modern": "When cooking cauliflower, first cover it with lettuce leaves. Instead of it coming out yellow, the cauliflower is snowy white.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cauliflower", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cauliflower", "ingredient": "cauliflower", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "lettuce leaves (cover)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lettuce leaves", "ingredient": "lettuce leaves", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "cover" } ] }, { "id": "E0998", "slug": "heartburn-preventing-rissoles", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Heartburn-Preventing Rissoles (F.A.B., Devonport)", "yield": "Rissoles (no heartburn)", "ingredients": "Seasoned rissole mix; sprinkling of grated nutmeg.", "method": "Heartburn discomfort after eating seasoned rissoles can be avoided by adding a sprinkling of grated nutmeg to the rissoles before cooking.", "notes": "", "source": "Hint clipping (F.A.B., Devonport, T). New Idea 23/11/68.", "contributor_name": "F.A.B.", "contributor_location": "Devonport, T", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Seasoned rissole mix; sprinkling of grated nutmeg.", "method_modern": "Heartburn discomfort after eating seasoned rissoles can be avoided by adding a sprinkling of grated nutmeg to the rissoles before cooking.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Seasoned rissole mix", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Seasoned rissole mix", "ingredient": "seasoned rissole mix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "sprinkling of grated nutmeg", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "sprinkling of grated nutmeg", "ingredient": "sprinkling of grated nutmeg", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E0999", "slug": "quick-bake-potatoes-parboiled-method", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Quick-Bake Potatoes — Parboiled Method (Crisper, Caloundra)", "yield": "Crisp roast potatoes (quick)", "ingredients": "Potatoes, parsnips or onions; very hot water (for blanching); hot fat with roast.", "method": "Peel and dip vegetables in very hot water for a few minutes. Then dry, pierce with a fork in several places. Put into the hot fat with the roast and bake.", "notes": "", "source": "Hint clipping (Crisper, Caloundra, Q). New Idea 23/11/68.", "contributor_name": "Crisper", "contributor_location": "Caloundra, Q", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Potatoes, parsnips or onions; very hot water (for blanching); hot fat with roast.", "method_modern": "Peel and dip vegetables in very hot water for a few minutes. Then dry, pierce with a fork in several places. Put into the hot fat with the roast and bake.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Potatoes, parsnips or onions", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Potatoes, parsnips or onions", "ingredient": "potatoes, parsnips", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "very hot water (for blanching)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "very hot water", "ingredient": "very hot water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "for blanching" }, { "raw": "hot fat with roast", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "hot fat with roast", "ingredient": "hot fat with roast", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1000", "slug": "eggs-in-jelly-for-kids", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Eggs in Jelly for Kids (Dawn, Greensborough)", "yield": "Hidden-protein jelly for children", "ingredients": "Jelly (any flavor, made and cooled); 1 well-beaten egg.", "method": "If your child will not eat eggs, make a jelly, cool, then add a well beaten egg and mix thoroughly. Nourishing and delicious.", "notes": "", "source": "Hint clipping (Dawn, Greensborough, V). New Idea 23/11/68.", "contributor_name": "Dawn", "contributor_location": "Greensborough, V", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "for-children", "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Jelly (any flavor, made and cooled); 1 well-beaten egg.", "method_modern": "If your child will not eat eggs, make a jelly, cool, then add a well beaten egg and mix thoroughly. Nourishing and delicious.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Jelly (any flavor, made and cooled)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Jelly", "ingredient": "jelly crystals", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "any flavor, made and cooled" }, { "raw": "1 well-beaten egg", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "well-beaten egg", "ingredient": "well", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1001", "slug": "lemons-preserved-with-petroleum-jelly", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Lemons Preserved with Petroleum Jelly (Alagnoy, Mt Gambier)", "yield": "Long-keeping lemons", "ingredients": "Lemons (with small stem-piece left); petroleum jelly.", "method": "Lemons from a surplus crop may be kept for a long time if they are picked with a small piece of stem remaining, then well rubbed with petroleum jelly. Place the lemons on a shelf so that they do not touch each other.", "notes": "", "source": "Hint clipping (Alagnoy, Mt Gambier, SA). New Idea 23/11/68.", "contributor_name": "Alagnoy", "contributor_location": "Mt Gambier, SA", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "duplicate_of": "E0858", "ingredients_modern": "Lemons (with small stem-piece left); petroleum jelly.", "method_modern": "Lemons from a surplus crop may be kept for a long time if they are picked with a small piece of stem remaining, then well rubbed with petroleum jelly. Place the lemons on a shelf so that they do not touch each other.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lemons (with small stem-piece left)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lemons", "ingredient": "lemon", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "with small stem-piece left" }, { "raw": "petroleum jelly", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "petroleum jelly", "ingredient": "petroleum jelly (non-food)", "category": "non-food", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1002", "slug": "date-nut-loaf-spice-boost", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Date-Nut Loaf Spice Boost (Jan, Waverley)", "yield": "Date and nut loaf (spiced)", "ingredients": "Plain date-nut loaf batter; a little orange rind; ½ teaspoon each cinnamon and nutmeg.", "method": "To a plain date and nut loaf mixture, add a little orange rind and half a level teaspoon each of cinnamon and nutmeg.", "notes": "", "source": "Hint clipping (Jan, Waverley, NSW). New Idea 23/11/68.", "contributor_name": "Jan", "contributor_location": "Waverley, NSW", "source_publication": "New Idea", "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Plain date-nut loaf batter; a little orange rind; ½ teaspoon each cinnamon and nutmeg.", "method_modern": "To a plain date and nut loaf mixture, add a little orange rind and half a level teaspoon each of cinnamon and nutmeg.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Plain date-nut loaf batter", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Plain date-nut loaf batter", "ingredient": "plain date-nut loaf batter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a little orange rind", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "little orange rind", "ingredient": "little orange rind", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon each cinnamon and nutmeg", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "each cinnamon and nutmeg", "ingredient": "each cinnamon and nutmeg", "category": "other", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E1003", "slug": "frozen-steak-slicing-for-beef-tea", "kind": "recipe", "source_format": "clipping", "category": "dessert", "subcategory": "clipping", "title": "Frozen Steak Slicing for Beef Tea (T.N.B., Harcourt)", "yield": "Thinly-sliced steak for beef tea", "ingredients": "Steak (partially frozen, fat removed); ice-cream tray.", "method": "Remove fat, slice the meat, press into an ice-cream tray and lightly freeze. Then take out and cut with a sharp knife. Wear an old left-hand glove for the job. The frozen steak cuts like butter.", "notes": "", "source": "Hint clipping (T.N.B., Harcourt, V).", "contributor_name": "T.N.B.", "contributor_location": "Harcourt, V", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Steak (partially frozen, fat removed); ice-cream tray.", "method_modern": "Remove fat, slice the meat, press into an ice-cream tray and lightly freeze. Then take out and cut with a sharp knife. Wear an old left-hand glove for the job. The frozen steak cuts like butter.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Steak (partially frozen, fat removed)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Steak", "ingredient": "beef steak", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "partially frozen, fat removed" }, { "raw": "ice-cream tray", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "ice-cream tray", "ingredient": "ice-cream tray", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1004", "slug": "bread-crumbs-in-vitamiser-freezer", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Bread Crumbs in Vitamiser + Freezer (Yorker, Maitland)", "yield": "Always-on-hand breadcrumbs", "ingredients": "Odd crusts and pieces of bread.", "method": "Put odd crusts and pieces of bread into the vitamiser, then in a plastic bag and place in the freezer.", "notes": "", "source": "Hint clipping (Yorker, Maitland, SA).", "contributor_name": "Yorker", "contributor_location": "Maitland, SA", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Odd crusts and pieces of bread.", "method_modern": "Put odd crusts and pieces of bread into the vitamiser, then in a plastic bag and place in the freezer.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Odd crusts and pieces of bread", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Odd crusts and pieces of bread", "ingredient": "odd crusts and pieces of bread", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1005", "slug": "rabbit-with-sour-apple", "kind": "recipe", "source_format": "clipping", "category": "savoury", "subcategory": "clipping", "title": "Rabbit with Sour Apple (Bunny, Camp Hill)", "yield": "Stewed rabbit (improved flavor)", "ingredients": "Rabbit (for stewing); 1 sour apple.", "method": "When stewing a rabbit, add a sour apple to give it a very good flavor.", "notes": "", "source": "Hint clipping (Bunny, Camp Hill, Q). November 19, 1969.", "contributor_name": "Bunny", "contributor_location": "Camp Hill, Q", "source_publication": null, "source_date": "1969-11", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rabbit (for stewing); 1 sour apple.", "method_modern": "When stewing a rabbit, add a sour apple to give it a very good flavor.", "notes_modern": "", "modernisation_notes": [ "Rabbit is uncommon in modern Australian kitchens; chicken thigh fillets make a reasonable substitute, reducing cook time slightly." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Rabbit (for stewing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rabbit", "ingredient": "rabbit", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "for stewing" }, { "raw": "1 sour apple", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "sour apple", "ingredient": "sour apple", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1006", "slug": "reader-hints-nov-1968-1969", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Nov 1968/1969 (jelly-band cucumber)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Piece of lemon in saucepan prevents black when boiling eggs or steamed pudding — Shellayne, Swanbourne. (2) Jelly-band cucumber for cold-meat decoration: peel cucumber, run fork down sides, slit in jelly made with hot-water-melted jelly crystals (cooled) poured over; slice when set to reveal green jelly band — Queenie, Westmead. (3) ½ cup vinegar in hot water + foam sponge: sparkling windows — Enid, Surrey Hills. (4) Plastic wrap over rising bread dough prevents skin forming — Prism, Yarloop.", "notes": "Date '19 Nov 1969' among the latest in the cookbook.", "source": "Newspaper readers' hints. Dates '50 NEW IDEA 23/11/68' and 'November 19, 1969'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "wartime" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Piece of lemon in saucepan prevents black when boiling eggs or steamed pudding — Shellayne, Swanbourne. (2) Jelly-band cucumber for cold-meat decoration: peel cucumber, run fork down sides, slit in jelly made with hot-water-melted jelly crystals (cooled) poured over; slice when set to reveal green jelly band — Queenie, Westmead. (3) ½ cup vinegar in hot water + foam sponge: sparkling windows — Enid, Surrey Hills. (4) Plastic wrap over rising bread dough prevents skin forming — Prism, Yarloop.", "notes_modern": "Date '19 Nov 1969' among the latest in the cookbook.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1007", "slug": "piece-of-lemon-in-saucepan-prevents-black-when-boiling-eggs", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Piece of lemon in saucepan prevents black when boiling eggs…", "yield": "", "ingredients": "", "method": "Piece of lemon in saucepan prevents black when boiling eggs or steamed pudding", "notes": "", "source": "Newspaper readers' hints. Dates '50 NEW IDEA 23/11/68' and 'November 19, 1969'.", "contributor_name": "Shellayne", "contributor_location": "Swanbourne", "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": "E1006", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Piece of lemon in saucepan prevents black when boiling eggs or steamed pudding", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1008", "slug": "jelly-band-cucumber-for-cold-meat-decoration", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Jelly-band cucumber for cold-meat decoration", "yield": "", "ingredients": "", "method": "peel cucumber, run fork down sides, slit in jelly made with hot-water-melted jelly crystals (cooled) poured over; slice when set to reveal green jelly band", "notes": "", "source": "Newspaper readers' hints. Dates '50 NEW IDEA 23/11/68' and 'November 19, 1969'.", "contributor_name": "Queenie", "contributor_location": "Westmead", "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": "E1006", "tags": [ "pre-decimal", "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "peel cucumber, run fork down sides, slit in jelly made with hot-water-melted jelly crystals (cooled) poured over; slice when set to reveal green jelly band", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1009", "slug": "cup-vinegar-in-hot-water-foam-sponge", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "½ Cup Vinegar In Hot Water + Foam Sponge", "yield": "", "ingredients": "", "method": "½ cup vinegar in hot water + foam sponge: sparkling windows", "notes": "", "source": "Newspaper readers' hints. Dates '50 NEW IDEA 23/11/68' and 'November 19, 1969'.", "contributor_name": "Enid", "contributor_location": "Surrey Hills", "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": "E1006", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ cup vinegar in hot water + foam sponge: sparkling windows", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1010", "slug": "plastic-wrap-over-rising-bread-dough-prevents-skin-forming", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Plastic wrap over rising bread dough prevents skin forming", "yield": "", "ingredients": "", "method": "Plastic wrap over rising bread dough prevents skin forming", "notes": "", "source": "Newspaper readers' hints. Dates '50 NEW IDEA 23/11/68' and 'November 19, 1969'.", "contributor_name": "Prism", "contributor_location": "Yarloop", "source_publication": null, "source_date": "1968-11-23", "source_year": 1968, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171254.jpg" ], "parent_id": "E1006", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic wrap over rising bread dough prevents skin forming", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1011", "slug": "strawberry-pineapple-cake-flavor", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Strawberry/Pineapple Cake Flavor (G.J. Warr, Auslinmer NSW)", "yield": "Flavoured cake from packet mix", "ingredients": "Instant vanilla cake mix; instant milk strawberry flavoring; pineapple-flavoring alternative.", "method": "To make strawberry cakes, add instant milk strawberry flavoring to vanilla cake mix; pineapple-flavored cakes can also be made in this way.", "notes": "AWW 22 Oct 1969 — confirmed dated AWW clipping.", "source": "Hint clipping (G.J. Warr, 2/Auslinmer, NSW 2514). The Australian Women's Weekly October 22, 1969.", "contributor_name": "G.J. Warr", "contributor_location": "2/Auslinmer, NSW 2514", "source_publication": "Women's Weekly", "source_date": "1969-10", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Instant vanilla cake mix; instant milk strawberry flavoring; pineapple-flavoring alternative.", "method_modern": "To make strawberry cakes, add instant milk strawberry flavoring to vanilla cake mix; pineapple-flavored cakes can also be made in this way.", "notes_modern": "AWW 22 Oct 1969 — confirmed dated AWW clipping.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Instant vanilla cake mix", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Instant vanilla cake mix", "ingredient": "instant vanilla cake mix", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "instant milk strawberry flavoring", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "instant milk strawberry flavoring", "ingredient": "instant milk strawberry flavoring", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "pineapple-flavoring alternative", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "pineapple-flavoring alternative", "ingredient": "pineapple-flavoring alternative", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1012", "slug": "jam-scum-prevention-butter-knob", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Jam Scum-Prevention Butter Knob (Miss Lippiatt)", "yield": "Jam (no scum)", "ingredients": "Jam or marmalade in pan; 1 tiny knob butter.", "method": "Stir in a tiny knob of butter just before taking jam or marmalade off the stove; it will prevent scum forming on top of jam when set in the containers.", "notes": "", "source": "Hint clipping (Miss Lippiatt, Salisbury North, SA 5108). AWW Oct 22 1969.", "contributor_name": "Miss Lippiatt", "contributor_location": "Salisbury North, SA 5108", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Jam or marmalade in pan; 1 tiny knob butter.", "method_modern": "Stir in a tiny knob of butter just before taking jam or marmalade off the stove; it will prevent scum forming on top of jam when set in the containers.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Jam or marmalade in pan", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Jam or marmalade in pan", "ingredient": "jam", "category": "baking", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tiny knob butter", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "tiny knob butter", "ingredient": "tiny knob butter", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1013", "slug": "coconut-cake-icing-thickener", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Coconut Cake Icing Thickener (Mrs J. Mare, Biggenden)", "yield": "'Coconut-ice' cake icing", "ingredients": "Soft icing; 2 tablespoons desiccated coconut (or enough to thicken).", "method": "If icing is too soft and you have used the last of the icing sugar, add a couple of tablespoons of desiccated coconut or enough to thicken icing mixture sufficiently.", "notes": "", "source": "Hint clipping (Mrs J. Mare, Biggenden, Qld. 4621). AWW Oct 22 1969.", "contributor_name": "Mrs J. Mare", "contributor_location": "Biggenden, Qld. 4621", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Soft icing; 2 tablespoons desiccated coconut (or enough to thicken).", "method_modern": "If icing is too soft and you have used the last of the icing sugar, add a couple of tablespoons of desiccated coconut or enough to thicken icing mixture sufficiently.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Soft icing", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Soft icing", "ingredient": "soft icing", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "2 tablespoons desiccated coconut (or enough to thicken)", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "desiccated coconut", "ingredient": "desiccated coconut", "category": "baking", "amount_metric": 40, "amount_metric_unit": "ml", "notes": "or enough to thicken" } ] }, { "id": "E1014", "slug": "day-trip-baby-milk-in-gallon-drink-cooler", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Day-Trip Baby Milk in Gallon Drink Cooler (R.T. Olson)", "yield": "Baby milk supply on car day-trip", "ingredients": "5-6 baby's bottles; tray of ice; gallon drink cooler.", "method": "Use a gallon drink cooler; it will hold five or six baby's bottles plus a tray of ice from the refrigerator. A half-gallon size will hold three bottles plus ice.", "notes": "", "source": "Hint clipping (R.T. Olson, Narrung, Private Bag, Piangil, Vic. 3597). AWW Oct 22 1969.", "contributor_name": "R.T. Olson", "contributor_location": "Narrung, Private Bag, Piangil, Vic. 3597", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "5-6 baby's bottles; tray of ice; gallon drink cooler.", "method_modern": "Use a gallon drink cooler; it will hold five or six baby's bottles plus a tray of ice from the refrigerator. A half-gallon size will hold three bottles plus ice.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "5-6 baby's bottles", "section": null, "quantity": 5.0, "quantity_text": "5", "unit": "", "unit_kind": "", "ingredient_raw": "-6 baby's bottles", "ingredient": "-6 baby's bottles", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "tray of ice", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "tray of ice", "ingredient": "tray of ice", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "gallon drink cooler", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "gallon drink cooler", "ingredient": "gallon drink cooler", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1015", "slug": "olive-oil-in-pasta-water", "kind": "recipe", "source_format": "clipping", "category": "salad-veg", "subcategory": "clipping", "title": "Olive Oil in Pasta Water (Miss K. Murdoch, Boyup Brook WA)", "yield": "Non-sticking rice, macaroni, spaghetti", "ingredients": "Rice/macaroni/spaghetti; cooking water; a few drops olive or salad oil.", "method": "A few drops of olive oil or salad oil added to the water when cooking rice, macaroni, or spaghetti will prevent it clinging together and boiling over.", "notes": "", "source": "Hint clipping (Miss K. Murdoch, 'Micklalarup,' RMB 162, Boyup Brook, WA 6244). AWW Oct 22 1969.", "contributor_name": "Miss K. Murdoch", "contributor_location": "'Micklalarup,' RMB 162, Boyup Brook, WA 6244", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "duplicate_of": "E0869", "ingredients_modern": "Rice/macaroni/spaghetti; cooking water; a few drops olive or salad oil.", "method_modern": "A few drops of olive oil or salad oil added to the water when cooking rice, macaroni, or spaghetti will prevent it clinging together and boiling over.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rice/macaroni/spaghetti", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rice/macaroni/spaghetti", "ingredient": "rice/macaroni/spaghetti", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "cooking water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "cooking water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "a few drops olive or salad oil", "section": null, "quantity": 1, "quantity_text": "a", "unit": "", "unit_kind": "", "ingredient_raw": "few drops olive or salad oil", "ingredient": "few drops olive", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1016", "slug": "apple-tart-with-citrus-juice", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Apple Tart with Citrus Juice (F.B., Bundoora)", "yield": "Improved apple tart from dry apples", "ingredients": "Dry/tasteless apples (sliced); 2-3 tablespoons orange or lemon juice.", "method": "Sprinkle two or three tablespoons of orange or lemon juice over the apples. This gives a delicious flavor to dry and tasteless apples.", "notes": "", "source": "Hint clipping (F.B., Bundoora, V). AWW Oct 22 1969.", "contributor_name": "F.B.", "contributor_location": "Bundoora, V", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Dry/tasteless apples (sliced); 2-3 tablespoons orange or lemon juice.", "method_modern": "Sprinkle two or three tablespoons of orange or lemon juice over the apples. This gives a delicious flavor to dry and tasteless apples.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Dry/tasteless apples (sliced)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Dry/tasteless apples", "ingredient": "dry/tasteless apples", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "sliced" }, { "raw": "2-3 tablespoons orange or lemon juice", "section": null, "quantity": 2.0, "quantity_text": "2", "unit": "", "unit_kind": "", "ingredient_raw": "-3 tablespoons orange or lemon juice", "ingredient": "-3 tablespoons orange", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1017", "slug": "tomato-sandwich-pre-drain-on-dry-bread", "kind": "recipe", "source_format": "clipping", "category": "bread", "subcategory": "clipping", "title": "Tomato Sandwich Pre-Drain on Dry Bread (Mrs C. McLennan)", "yield": "No-soggy tomato sandwiches", "ingredients": "Tomato slices; 1 slice dry bread (for draining).", "method": "Tomato sandwiches won't get soggy if you slice the tomato on to a slice of dry bread and leave to drain for a few minutes before filling the sandwiches.", "notes": "", "source": "Hint clipping (Mrs C. McLennan, Faulkner, Vic. 3060). AWW Oct 22 1969.", "contributor_name": "Mrs C. McLennan", "contributor_location": "Faulkner, Vic. 3060", "source_publication": "Women's Weekly", "source_date": null, "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Tomato slices; 1 slice dry bread (for draining).", "method_modern": "Tomato sandwiches won't get soggy if you slice the tomato on to a slice of dry bread and leave to drain for a few minutes before filling the sandwiches.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Tomato slices", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Tomato slices", "ingredient": "tomato slices", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 slice dry bread (for draining)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "slice", "unit_kind": "count", "ingredient_raw": "dry bread", "ingredient": "bread", "category": "pantry", "amount_metric": 1.0, "amount_metric_unit": "slice", "notes": "for draining" } ] }, { "id": "E1018", "slug": "reader-hints-aww-oct-22-1969", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — AWW Oct 22 1969 (chop onions in bag, mass-meal cheese cover)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Chop onions without tears: chopping board or small plate inside a plastic bag (about 12 in × 15 in); large enough for hand movement, see clearly through — J. Baxter, 'Balook,' Guyra, NSW. (2) Save trip to bedroom: heat cheese dish with cover, put hot sweets course on it, then heat sweets course while patient eats first course — E. Smith, Cheltenham, Vic. (3) Doll's body shape from baby's bootee pattern — Mrs V. Pilgrim, Newcomb, Geelong.", "notes": "", "source": "Australian Women's Weekly, October 22, 1969 (pages 55 and 75).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1969-10", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Chop onions without tears: chopping board or small plate inside a plastic bag (about 12 in (30cm) × 15 in (38cm)); large enough for hand movement, see clearly through — J. Baxter, 'Balook,' Guyra, NSW. (2) Save trip to bedroom: heat cheese dish with cover, put hot sweets course on it, then heat sweets course while patient eats first course — E. Smith, Cheltenham, Vic. (3) Doll's body shape from baby's bootee pattern — Mrs V. Pilgrim, Newcomb, Geelong.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1019", "slug": "chop-onions-without-tears", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Chop onions without tears", "yield": "", "ingredients": "", "method": "chopping board or small plate inside a plastic bag (about 12 in × 15 in); large enough for hand movement, see clearly through — J. Baxter, 'Balook,' Guyra, NSW", "notes": "", "source": "Australian Women's Weekly, October 22, 1969 (pages 55 and 75).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1969-10", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E1018", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "chopping board or small plate inside a plastic bag (about 12 in (30cm) × 15 in (38cm)); large enough for hand movement, see clearly through — J. Baxter, 'Balook,' Guyra, NSW", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1020", "slug": "save-trip-to-bedroom", "kind": "hint", "source_format": "clipping", "category": "hint-misc", "subcategory": "individual-from-column", "title": "Save trip to bedroom", "yield": "", "ingredients": "", "method": "heat cheese dish with cover, put hot sweets course on it, then heat sweets course while patient eats first course — E. Smith, Cheltenham, Vic", "notes": "", "source": "Australian Women's Weekly, October 22, 1969 (pages 55 and 75).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1969-10", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E1018", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "heat cheese dish with cover, put hot sweets course on it, then heat sweets course while patient eats first course — E. Smith, Cheltenham, Vic", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1021", "slug": "doll-s-body-shape-from-baby-s-bootee-pattern-mrs-v", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Doll's body shape from baby's bootee pattern — Mrs V", "yield": "", "ingredients": "", "method": "Doll's body shape from baby's bootee pattern — Mrs V. Pilgrim, Newcomb, Geelong", "notes": "", "source": "Australian Women's Weekly, October 22, 1969 (pages 55 and 75).", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": "1969-10", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171333.jpg" ], "parent_id": "E1018", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Doll's body shape from baby's bootee pattern — Mrs V. Pilgrim, Newcomb, Geelong", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1022", "slug": "cake-packing-popcorn-for-servicemen", "kind": "recipe", "source_format": "clipping", "category": "cake", "subcategory": "clipping", "title": "Cake Packing Popcorn for Servicemen (Mrs M. Kavanagh)", "yield": "Posted cakes for servicemen overseas", "ingredients": "Cakes for posting; popcorn (as packing).", "method": "Use popcorn for the packing; the cakes carry well and the recipients enjoy the edible packing, which adds very little weight to the parcel.", "notes": "Second occurrence of this hint in the cookbook.", "source": "Hint clipping (Mrs M. Kavanagh, Mt Gambier, SA 5290). Vietnam-era postage.", "contributor_name": "Mrs M. Kavanagh", "contributor_location": "Mt Gambier, SA 5290", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking", "vietnam-era" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Cakes for posting; popcorn (as packing).", "method_modern": "Use popcorn for the packing; the cakes carry well and the recipients enjoy the edible packing, which adds very little weight to the parcel.", "notes_modern": "Second occurrence of this hint in the cookbook.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Cakes for posting", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Cakes for posting", "ingredient": "cakes", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "popcorn (as packing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "popcorn", "ingredient": "popcorn", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "as packing" } ] }, { "id": "E1023", "slug": "frozen-fruit-salad-cordial-cubes", "kind": "recipe", "source_format": "clipping", "category": "drink", "subcategory": "clipping", "title": "Frozen Fruit-Salad Cordial Cubes (Mrs R. Latter)", "yield": "Tropical-flavour ice cubes for cool drink", "ingredients": "1 small tin fruit salad (set in ice-cube trays); lime/lemon/apple cordial.", "method": "Set contents of a small tin of fruit salad in ice-cube trays. Add one or two of these frozen cubes to a glass of lime, lemon, or apple cordial.", "notes": "", "source": "Hint clipping (Mrs R. Latter, Leichhardt, Ipswich, Qld. 4305).", "contributor_name": "Mrs R. Latter", "contributor_location": "Leichhardt, Ipswich, Qld. 4305", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "beverage" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1 small tin fruit salad (set in ice-cube trays); lime/lemon/apple cordial.", "method_modern": "Set contents of a small tin of fruit salad in ice-cube trays. Add one or two of these frozen cubes to a glass of lime, lemon, or apple cordial.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 small tin fruit salad (set in ice-cube trays)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "", "unit_kind": "", "ingredient_raw": "small tin fruit salad", "ingredient": "tin fruit salad", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "set in ice-cube trays" }, { "raw": "lime/lemon/apple cordial", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "lime/lemon/apple cordial", "ingredient": "lime/lemon/apple cordial", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1024", "slug": "golden-syrup-in-stewed-fruit", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Golden Syrup in Stewed Fruit (Mrs A.V. Davis)", "yield": "Sweet, thick-juiced stewed fruit", "ingredients": "Stewed apples, figs, or prunes; 1 tablespoon golden syrup (instead of sugar).", "method": "Add a tablespoon of golden syrup instead of white sugar when stewing apples, figs, or prunes and the juice will be thick and sweet.", "notes": "", "source": "Hint clipping (Mrs A.V. Davis, c/o No. 16 Fettler Gang, Abercorn, Qld. 4628).", "contributor_name": "Mrs A.V. Davis", "contributor_location": "c/o No. 16 Fettler Gang, Abercorn, Qld. 4628", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "duplicate_of": "E0878", "ingredients_modern": "Stewed apples, figs, or prunes; 1 tablespoon golden syrup (instead of sugar).", "method_modern": "Add a tablespoon of golden syrup instead of white sugar when stewing apples, figs, or prunes and the juice will be thick and sweet.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Stewed apples, figs, or prunes", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Stewed apples, figs, or prunes", "ingredient": "stewed apples, figs", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon golden syrup (instead of sugar)", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "golden syrup", "ingredient": "golden syrup", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "instead of sugar" } ] }, { "id": "E1025", "slug": "lifting-shortbread-by-quartering", "kind": "recipe", "source_format": "clipping", "category": "biscuit", "subcategory": "clipping", "title": "Lifting Shortbread by Quartering (Mrs K. Harrington)", "yield": "Easier shortbread lifting", "ingredients": "Crumbly shortbread round.", "method": "Cut the round crossways into four. Each quarter can then be lifted easily into cake tin with a fish or egg slice. Press edges gently together — joins scarcely noticeable when cooked.", "notes": "", "source": "Hint clipping (Mrs K. Harrington, Lindisfarne, Tas. 7015).", "contributor_name": "Mrs K. Harrington", "contributor_location": "Lindisfarne, Tas. 7015", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Crumbly shortbread round.", "method_modern": "Cut the round crossways into four. Each quarter can then be lifted easily into cake tin with a fish or egg slice. Press edges gently together — joins scarcely noticeable when cooked.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Crumbly shortbread round", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Crumbly shortbread round", "ingredient": "crumbly shortbread round", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1026", "slug": "re-bake-home-pies-with-butter-wash", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Re-Bake Home Pies with Butter Wash (J.M. Wilkinson, Bathurst)", "yield": "Reheated home pies (fresh-baked look)", "ingredients": "Pre-baked home pies; melted butter (for brushing).", "method": "Before reheating home-made pies in the oven, brush the top lightly with melted butter. The crust will turn a rich brown and the pie will taste as if freshly baked.", "notes": "", "source": "Hint clipping (J.M. Wilkinson, 'Sunnyside,' Palmer's Oakey, via Bathurst, NSW 2795).", "contributor_name": "J.M. Wilkinson", "contributor_location": "'Sunnyside,' Palmer's Oakey, via Bathurst, NSW 2795", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Pre-baked home pies; melted butter (for brushing).", "method_modern": "Before reheating home-made pies in the oven, brush the top lightly with melted butter. The crust will turn a rich brown and the pie will taste as if freshly baked.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Pre-baked home pies", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Pre-baked home pies", "ingredient": "pre-baked home pies", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "melted butter (for brushing)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "melted butter", "ingredient": "butter", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for brushing" } ] }, { "id": "E1027", "slug": "olive-oil-for-mustard-mixing", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Olive Oil for Mustard Mixing (Mrs P. Prendergast)", "yield": "Mustard (won't dry out)", "ingredients": "Mustard powder; olive oil (instead of water).", "method": "Instead of water, use olive oil to mix mustard. The mustard won't dry out, there will be no waste, and the mustard pot will be very easy to clean.", "notes": "", "source": "Hint clipping (Mrs P. Prendergast, Hawthorn, Vic. 3122).", "contributor_name": "Mrs P. Prendergast", "contributor_location": "Hawthorn, Vic. 3122", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Mustard powder; olive oil (instead of water).", "method_modern": "Instead of water, use olive oil to mix mustard. The mustard won't dry out, there will be no waste, and the mustard pot will be very easy to clean.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Mustard powder", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Mustard powder", "ingredient": "mustard powder", "category": "spices", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "olive oil (instead of water)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "olive oil", "ingredient": "olive oil", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "instead of water" } ] }, { "id": "E1028", "slug": "reader-hints-aww", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — AWW (pierce can, foil shelf, kitchen receptacle)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Pierce two holes in top of can before placing in saucepan of water (¾ in below top of can) when heating — prevents spurting when opened — Mrs Noela Wuhr, Moorooka. (2) Line freezer shelf with foil or storage containers won't stick — Mrs J. Brandt, Wembley. (3) Plastic ice-cream container as kitchen-sink receptacle (crusts, peelings), lid taped on — Mrs V. Reed, North Fremantle.", "notes": "", "source": "Australian Women's Weekly hint clippings.", "contributor_name": null, "contributor_location": null, "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": null, "tags": [ "advertorial" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Pierce two holes in top of can before placing in saucepan of water (¾ in (1.9cmcm) below top of can) when heating — prevents spurting when opened — Mrs Noela Wuhr, Moorooka. (2) Line freezer shelf with foil or storage containers won't stick — Mrs J. Brandt, Wembley. (3) Plastic ice-cream container as kitchen-sink receptacle (crusts, peelings), lid taped on — Mrs V. Reed, North Fremantle.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1029", "slug": "pierce-two-holes-in-top-of-can-before-placing-in-saucepan", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Pierce two holes in top of can before placing in saucepan…", "yield": "", "ingredients": "", "method": "Pierce two holes in top of can before placing in saucepan of water (¾ in below top of can) when heating — prevents spurting when opened", "notes": "", "source": "Australian Women's Weekly hint clippings.", "contributor_name": "Mrs Noela Wuhr", "contributor_location": "Moorooka", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": "E1028", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Pierce two holes in top of can before placing in saucepan of water (¾ in (1.9cmcm) below top of can) when heating — prevents spurting when opened", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1030", "slug": "line-freezer-shelf-with-foil-or-storage-containers-won-t", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Line freezer shelf with foil or storage containers won't…", "yield": "", "ingredients": "", "method": "Line freezer shelf with foil or storage containers won't stick", "notes": "", "source": "Australian Women's Weekly hint clippings.", "contributor_name": "Mrs J. Brandt", "contributor_location": "Wembley", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": "E1028", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Line freezer shelf with foil or storage containers won't stick", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1031", "slug": "plastic-ice-cream-container-as-kitchen-sink-receptacle", "kind": "hint", "source_format": "clipping", "category": "hint-cleaning", "subcategory": "individual-from-column", "title": "Plastic ice-cream container as kitchen-sink receptacle…", "yield": "", "ingredients": "", "method": "Plastic ice-cream container as kitchen-sink receptacle (crusts, peelings), lid taped on", "notes": "", "source": "Australian Women's Weekly hint clippings.", "contributor_name": "Mrs V. Reed", "contributor_location": "North Fremantle", "source_publication": "Women's Weekly", "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171337.jpg" ], "parent_id": "E1028", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Plastic ice-cream container as kitchen-sink receptacle (crusts, peelings), lid taped on", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1032", "slug": "lettuce-wrapped-in-newspaper", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Lettuce Wrapped in Newspaper (L.M., Anglers Paradise)", "yield": "Lettuce kept 2-3 weeks", "ingredients": "Lettuce (heart whole); newspaper; plastic bag.", "method": "Break off outside leaves (do not cut) and wrap the heart in newspaper. Place in a plastic bag on the least cool shelf of the refrigerator. Will keep two to three weeks.", "notes": "", "source": "Hint clipping (L.M., Anglers Paradise, Q). New Idea 15/3/69.", "contributor_name": "L.M.", "contributor_location": "Anglers Paradise, Q", "source_publication": "New Idea", "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Lettuce (heart whole); newspaper; plastic bag.", "method_modern": "Break off outside leaves (do not cut) and wrap the heart in newspaper. Place in a plastic bag on the least cool shelf of the refrigerator. Will keep two to three weeks.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Lettuce (heart whole)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Lettuce", "ingredient": "lettuce", "category": "produce", "amount_metric": null, "amount_metric_unit": null, "notes": "heart whole" }, { "raw": "newspaper", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "newspaper", "ingredient": "newspaper", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "plastic bag", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "plastic bag", "ingredient": "plastic bag", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1033", "slug": "stickfast-paste", "kind": "recipe", "source_format": "clipping", "category": "non-food", "subcategory": "clipping", "title": "Stickfast Paste (L.W., Mortlake)", "yield": "Children's paste", "ingredients": "1 tbsp sugar; 1 tbsp plain flour; 1 tbsp starch; 1 tsp powdered alum; drop of cold water; boiling water.", "method": "Mix dry ingredients with a drop of cold water. Pour boiling water over this until the color changes.", "notes": "Similar to Pussy's stickfast paste in batch 8.", "source": "Hint clipping (L.W., Mortlake, V). New Idea 15/3/69.", "contributor_name": "L.W.", "contributor_location": "Mortlake, V", "source_publication": "New Idea", "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": true, "_is_compilation": false, "ingredients_modern": "1 tbsp sugar; 1 tbsp plain flour; 1 tbsp starch; 1 tsp powdered alum; drop of cold water; boiling water.", "method_modern": "Mix dry ingredients with a drop of cold water. Pour boiling water over this until the color changes.", "notes_modern": "Similar to Pussy's stickfast paste in batch 8.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 tbsp sugar", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "sugar", "ingredient": "sugar (white)", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tbsp plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tbsp starch", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "starch", "ingredient": "starch", "category": "other", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" }, { "raw": "1 tsp powdered alum", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "powdered alum", "ingredient": "alum", "category": "baking", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" }, { "raw": "drop of cold water", "section": null, "quantity": null, "quantity_text": "", "unit": "drop", "unit_kind": "volume", "ingredient_raw": "of cold water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "boiling water", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "boiling water", "ingredient": "water", "category": "pantry", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1034", "slug": "garlic-in-flour-bottle-for-stews", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Garlic in Flour Bottle for Stews (Nan, Ipswich)", "yield": "Garlic-flavoured flour for stews and soups", "ingredients": "1 clove garlic; 1 cup plain flour; bottle.", "method": "Put a clove of garlic into a bottle with a cup of plain flour. Use the flour to thicken stews and soups.", "notes": "", "source": "Hint clipping (Nan, Ipswich, Q).", "contributor_name": "Nan", "contributor_location": "Ipswich, Q", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "1 clove garlic; 1 cup plain flour; bottle.", "method_modern": "Put a clove of garlic into a bottle with a cup of plain flour. Use the flour to thicken stews and soups.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "1 clove garlic", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "clove", "unit_kind": "count", "ingredient_raw": "garlic", "ingredient": "garlic", "category": "produce", "amount_metric": 1.0, "amount_metric_unit": "clove", "notes": "" }, { "raw": "1 cup plain flour", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "cup", "unit_kind": "volume", "ingredient_raw": "plain flour", "ingredient": "plain flour", "category": "baking", "amount_metric": 250, "amount_metric_unit": "ml", "notes": "" }, { "raw": "bottle", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "count", "ingredient_raw": "bottle", "ingredient": "bottle", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1035", "slug": "pickles-tsp-vinegar-top-seal", "kind": "recipe", "source_format": "clipping", "category": "preserves", "subcategory": "clipping", "title": "Pickles ½ Tsp Vinegar Top Seal (Gee, Brocklesby)", "yield": "Pickles that don't shrink", "ingredients": "Bottled pickles or jam; ½ teaspoon vinegar (sealing).", "method": "Add ½ teaspoon of vinegar to the top before sealing. This also improves the keeping quality of jam.", "notes": "", "source": "Hint clipping (Gee, Brocklesby, NSW).", "contributor_name": "Gee", "contributor_location": "Brocklesby, NSW", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "preserves" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Bottled pickles or jam; ½ teaspoon vinegar (sealing).", "method_modern": "Add ½ teaspoon of vinegar to the top before sealing. This also improves the keeping quality of jam.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Bottled pickles or jam", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Bottled pickles or jam", "ingredient": "bottled pickles", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "½ teaspoon vinegar (sealing)", "section": null, "quantity": 0.5, "quantity_text": "½", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "vinegar", "ingredient": "vinegar (white)", "category": "pantry", "amount_metric": 2, "amount_metric_unit": "ml", "notes": "sealing" } ] }, { "id": "E1036", "slug": "reader-hints-new-idea-15-3-69", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — New Idea 15/3/69 (mint sauce, beaten egg, canned juice)", "yield": "", "ingredients": "", "method": "Cooking-related hints: (1) Mint sauce: sprinkle leaves with little sugar — easier cutting, brings out flavor — Mint, Huonville. (2) Few drops water added when beating egg for cakes — lighter beating — Miranda, Newmarket. (3) Prevent peas/potatoes boiling over: small piece of butter to water — Camille, Launceston. (4) Canned grapefruit juice tastes fresher: pour back and forth from can to jug to 'oxygenate'; for something different, mix half and half with tomato juice — M.F., Gladstone.", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": null, "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking-related hints: (1) Mint sauce: sprinkle leaves with little sugar — easier cutting, brings out flavor — Mint, Huonville. (2) Few drops water added when beating egg for cakes — lighter beating — Miranda, Newmarket. (3) Prevent peas/potatoes boiling over: small piece of butter to water — Camille, Launceston. (4) Canned grapefruit juice tastes fresher: pour back and forth from can to jug to 'oxygenate'; for something different, mix half and half with tomato juice — M.F., Gladstone.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1037", "slug": "mint-sauce", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Mint sauce", "yield": "", "ingredients": "", "method": "sprinkle leaves with little sugar — easier cutting, brings out flavor", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "Mint", "contributor_location": "Huonville", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E1036", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "sprinkle leaves with little sugar — easier cutting, brings out flavor", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1038", "slug": "few-drops-water-added-when-beating-egg-for-cakes-lighter", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Few drops water added when beating egg for cakes — lighter…", "yield": "", "ingredients": "", "method": "Few drops water added when beating egg for cakes — lighter beating", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "Miranda", "contributor_location": "Newmarket", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E1036", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Few drops water added when beating egg for cakes — lighter beating", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1039", "slug": "prevent-peas-potatoes-boiling-over", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Prevent peas/potatoes boiling over", "yield": "", "ingredients": "", "method": "small piece of butter to water", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "Camille", "contributor_location": "Launceston", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E1036", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "small piece of butter to water", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1040", "slug": "canned-grapefruit-juice-tastes-fresher", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Canned grapefruit juice tastes fresher", "yield": "", "ingredients": "", "method": "pour back and forth from can to jug to 'oxygenate'; for something different, mix half and half with tomato juice", "notes": "", "source": "Newspaper readers' hints. Date '52 NEW IDEA 15/3/69'.", "contributor_name": "M.F", "contributor_location": "Gladstone", "source_publication": null, "source_date": "1969-03-15", "source_year": 1969, "era": "1960s", "confidence": "high", "image_files": [ "20240128_171344.jpg" ], "parent_id": "E1036", "tags": [ "pre-decimal" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "pour back and forth from can to jug to 'oxygenate'; for something different, mix half and half with tomato juice", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1041", "slug": "food-poisoning", "kind": "reference", "source_format": "pamphlet", "category": "reference", "subcategory": "pamphlet", "title": "Food Poisoning (NSW Department of Public Health)", "yield": "Three-page folded paper pamphlet", "ingredients": "", "method": "FRONT COVER: 'FOOD POISONING'. INSIDE — INTRODUCTION: 'During the summer season, attacks of illness due to eating unsound foods are not unlikely to occur. Most careful attention, therefore, should be given by all food-handlers and by members of the public generally to protect foodstuffs from contamination. Food poisoning (sometimes incorrectly referred to as ptomaine poisoning) results from eating an article of food which is contaminated by harmful microbes or their poisonous products. Not only must articles of food be primarily sound, but after their preparation for use they must be carefully protected so that they do not become contaminated during storage or whilst awaiting consumption. Food may be contaminated directly by persons handling it, and who are themselves suffering from, or carriers of, certain organisms of disease, or it may be contaminated indirectly through the agency of dust, flies, or other insects, or vermin such as rats and mice.' PREVENTION POINTS: 'Avoid blown tins containing foods, and any canned foods which on opening is not normal in appearance, taste, or smell. In making hashes, stews, pies, etc., with meats already cooked and left over from previous meals, great care should be taken to see that the meat is thoroughly sound. The hands as well as all cooking utensils should be thoroughly clean. Ice chests, meat safes, and similar places for the storage of food, should be kept sweet and clean. All food should be protected from dust, flies and vermin.' OUTBREAKS: 'Outbreaks of food poisoning may involve a small or large group of persons, depending upon the number of those who have partaken of the article of food concerned... usual symptoms are nausea, vomiting, abdominal pains, diarrhoea and prostration — in severe cases collapse may occur. In the event of such happenings, and more particularly when a number of people are concerned, medical aid should be obtained as soon as possible. In the meantime, efforts should be made to induce vomiting and so free the stomach of the offending food by any simple means at hand, such as salt water or mustard and water. In cases of prostration or collapse, warmth and some stimulant will be needed. When an outbreak of food poisoning occurs, it is very desirable that the local health authority, the police or the central Health Department be advised as soon as possible, in order that prompt enquiries may be made into all the circumstances. Any portion of the suspected food remaining over, and specimens of the vomit or other materials which may aid in the investigation into the cause of the outbreak, should be kept and handed over to the authorities.' BOTULISM (full text): 'Another form of food poisoning is botulism. Although this is fortunately rare, it is a serious type with a high death rate — out of every three cases, probably two will die. Botulism may be caused by eating home-preserved vegetables, meat, poultry or fish. The spores or germs of botulism may be present in any of these foods, and if they are not destroyed they produce a toxin (a poison) which develops after the food has been bottled or canned. The spores of botulism must be destroyed during the bottling. This can only be done if the food is bottled or canned at a higher temperature than that of boiling water. This high temperature is reached in a special pressure cooker canner with a gauge attached, or in commercial canning processes, but it cannot be reached in ordinary methods of home-bottling. Drying and salting of vegetables are safe methods. Fruits, tomatoes and rhubarb are also safe because the toxin of botulism does not ordinarily develop in such acid foods. Except in these cases, it is not safe to preserve food at home unless you use a pressure cooker canner with a gauge attached. It could be dangerous even to taste the contents of a jar of home-preserved food unless these necessary precautions have been taken. This makes home preserving of vegetables, meat, poultry or fish a continuous risk because the toxin or botulism does not alter the taste or the appearance of food. The only safe methods of preserving vegetables, meat, poultry or fish at home are by: Canning or bottling in a suitable pressure cooker canner with a gauge attached; Drying; Salting. The toxin of botulism cannot develop if these methods are used.'", "notes": "Remarkable archival find — a NSW Government public-health pamphlet from the mid-20th century, kept inside the cookbook for safety reference. References to 'ice chests' and 'meat safes' confirm pre-refrigerator-era guidance. V.C.N. Blight (Victor Cyril Norman Blight) served as NSW Government Printer 1944-1960, dating this pamphlet to that range — likely the oldest dated item in the cookbook.", "source": "Issued by the N.S.W. Department of Public Health. Printed by V.C.N. Blight, Government Printer. Pamphlet number M1 9175. V.C.N. Blight served as NSW Government Printer 1944-1960, dating this pamphlet to that period — one of the earliest items in the cookbook.", "contributor_name": null, "contributor_location": null, "source_publication": "NSW Health", "source_date": null, "source_year": 1944, "era": "pre-1960", "confidence": "high", "image_files": [ "20240128_171414.jpg", "20240128_171423.jpg", "20240128_171427.jpg" ], "parent_id": null, "tags": [ "frugal", "pamphlet", "preserves", "wartime" ], "featured": true, "_is_compilation": false, "ingredients_modern": "", "method_modern": "FRONT COVER: 'FOOD POISONING'. INSIDE — INTRODUCTION: 'During the summer season, attacks of illness due to eating unsound foods are not unlikely to occur. Most careful attention, therefore, should be given by all food-handlers and by members of the public generally to protect foodstuffs from contamination. Food poisoning (sometimes incorrectly referred to as ptomaine poisoning) results from eating an article of food which is contaminated by harmful microbes or their poisonous products. Not only must articles of food be primarily sound, but after their preparation for use they must be carefully protected so that they do not become contaminated during storage or whilst awaiting consumption. Food may be contaminated directly by persons handling it, and who are themselves suffering from, or carriers of, certain organisms of disease, or it may be contaminated indirectly through the agency of dust, flies, or other insects, or vermin such as rats and mice.' PREVENTION POINTS: 'Avoid blown tins containing foods, and any canned foods which on opening is not normal in appearance, taste, or smell. In making hashes, stews, pies, etc., with meats already cooked and left over from previous meals, great care should be taken to see that the meat is thoroughly sound. The hands as well as all cooking utensils should be thoroughly clean. Ice chests, meat safes, and similar places for the storage of food, should be kept sweet and clean. All food should be protected from dust, flies and vermin.' OUTBREAKS: 'Outbreaks of food poisoning may involve a small or large group of persons, depending upon the number of those who have partaken of the article of food concerned... usual symptoms are nausea, vomiting, abdominal pains, diarrhoea and prostration — in severe cases collapse may occur. In the event of such happenings, and more particularly when a number of people are concerned, medical aid should be obtained as soon as possible. In the meantime, efforts should be made to induce vomiting and so free the stomach of the offending food by any simple means at hand, such as salt water or mustard and water. In cases of prostration or collapse, warmth and some stimulant will be needed. When an outbreak of food poisoning occurs, it is very desirable that the local health authority, the police or the central Health Department be advised as soon as possible, in order that prompt enquiries may be made into all the circumstances. Any portion of the suspected food remaining over, and specimens of the vomit or other materials which may aid in the investigation into the cause of the outbreak, should be kept and handed over to the authorities.' BOTULISM (full text): 'Another form of food poisoning is botulism. Although this is fortunately rare, it is a serious type with a high death rate — out of every three cases, probably two will die. Botulism may be caused by eating home-preserved vegetables, meat, poultry or fish. The spores or germs of botulism may be present in any of these foods, and if they are not destroyed they produce a toxin (a poison) which develops after the food has been bottled or canned. The spores of botulism must be destroyed during the bottling. This can only be done if the food is bottled or canned at a higher temperature than that of boiling water. This high temperature is reached in a special pressure cooker canner with a gauge attached, or in commercial canning processes, but it cannot be reached in ordinary methods of home-bottling. Drying and salting of vegetables are safe methods. Fruits, tomatoes and rhubarb are also safe because the toxin of botulism does not ordinarily develop in such acid foods. Except in these cases, it is not safe to preserve food at home unless you use a pressure cooker canner with a gauge attached. It could be dangerous even to taste the contents of a jar of home-preserved food unless these necessary precautions have been taken. This makes home preserving of vegetables, meat, poultry or fish a continuous risk because the toxin or botulism does not alter the taste or the appearance of food. The only safe methods of preserving vegetables, meat, poultry or fish at home are by: Canning or bottling in a suitable pressure cooker canner with a gauge attached; Drying; Salting. The toxin of botulism cannot develop if these methods are used.'", "modernisation_summary": "No modernisation applied — this is a reference document or note.", "modernisation_notes": [], "parsed_ingredients": [] }, { "id": "E1042", "slug": "rhubarb-pie-with-red-jelly-setting", "kind": "recipe", "source_format": "clipping", "category": "pie-pastry", "subcategory": "clipping", "title": "Rhubarb Pie with Red Jelly Setting (Mrs D. Swan)", "yield": "Rhubarb pie (better-set juice, improved flavor)", "ingredients": "Rhubarb pie filling; small pieces red jelly block OR a small amount of jelly crystals.", "method": "Before putting the top on a rhubarb pie, mix small pieces of a red jelly block or a small amount of jelly crystals with the fruit. This makes juice set and improves flavor.", "notes": "18 Feb 1970 — among the latest dated clippings in the cookbook.", "source": "Hint clipping (Mrs D. Swan, Holland Park West, Brisbane 4121). February 18, 1970.", "contributor_name": "Mrs D. Swan", "contributor_location": "Holland Park West, Brisbane 4121", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "baking" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Rhubarb pie filling; small pieces red jelly block OR a small amount of jelly crystals.", "method_modern": "Before putting the top on a rhubarb pie, mix small pieces of a red jelly block or a small amount of jelly crystals with the fruit. This makes juice set and improves flavor.", "notes_modern": "18 Feb 1970 — among the latest dated clippings in the cookbook.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Rhubarb pie filling", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Rhubarb pie filling", "ingredient": "rhubarb pie filling", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "small pieces red jelly block OR a small amount of jelly crystals", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "small pieces red jelly block OR a small amount of jelly crystals", "ingredient": "pieces red jelly block", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1043", "slug": "easy-skin-brains", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Easy-Skin Brains (J.G. Gooden)", "yield": "Brains skinned cleanly", "ingredients": "Brains; salt and water (covering); freezing compartment.", "method": "Place brains in a bowl of salt and water and leave in freezing compartment of refrigerator until ice forms on water. Skin will then come off without any difficulty.", "notes": "Vintage offal-preparation tip.", "source": "Hint clipping (J.G. Gooden, Heathpool, SA 5068).", "contributor_name": "J.G. Gooden", "contributor_location": "Heathpool, SA 5068", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "wartime" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Brains; salt and water (covering); freezing compartment.", "method_modern": "Place brains in a bowl of salt and water and leave in freezing compartment of refrigerator until ice forms on water. Skin will then come off without any difficulty.", "notes_modern": "Vintage offal-preparation tip.", "modernisation_notes": [ "Lamb's or calf's brains require careful sourcing today; specialty butchers or Asian grocers may carry them. Modern food-safety advice: blanch thoroughly before use." ], "modernisation_summary": "Automatic conversion: 1 ingredient substitution note(s).", "parsed_ingredients": [ { "raw": "Brains", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Brains", "ingredient": "brains", "category": "meat", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "salt and water (covering)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "salt and water", "ingredient": "salt and water", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "covering" }, { "raw": "freezing compartment", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "freezing compartment", "ingredient": "freezing compartment", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" } ] }, { "id": "E1044", "slug": "clean-sponges-in-milk", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Clean Sponges in Milk (Mrs R. Triffit)", "yield": "Clean kitchen sponges", "ingredients": "Used sponges; milk (for steeping).", "method": "Clean sponges by steeping them in milk for some hours, then squeezing out and washing in cold water.", "notes": "", "source": "Hint clipping (Mrs R. Triffit, Ravenswood, Launceston, Tas 7250).", "contributor_name": "Mrs R. Triffit", "contributor_location": "Ravenswood, Launceston, Tas 7250", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "Used sponges; milk (for steeping).", "method_modern": "Clean sponges by steeping them in milk for some hours, then squeezing out and washing in cold water.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Used sponges", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Used sponges", "ingredient": "used sponges", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "milk (for steeping)", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "milk", "ingredient": "milk", "category": "dairy", "amount_metric": null, "amount_metric_unit": null, "notes": "for steeping" } ] }, { "id": "E1045", "slug": "rissoles-with-stoned-prunes", "kind": "recipe", "source_format": "clipping", "category": "uncategorised", "subcategory": "clipping", "title": "Rissoles with Stoned Prunes (Mrs G. Ivor, Orange NSW)", "yield": "Rissoles (new flavor)", "ingredients": "1½ lb minced steak; 3 oz chopped stoned prunes; 1 teaspoon mixed herbs.", "method": "For a new flavor when next making rissoles of minced steak add 3 oz chopped stoned prunes and 1 teaspoon mixed herbs to 1½ lb minced steak.", "notes": "", "source": "Hint clipping (Mrs G. Ivor, c/- Box 575, P.O., Orange, NSW 2800).", "contributor_name": "Mrs G. Ivor", "contributor_location": "c/- Box 575, P.O., Orange, NSW 2800", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "pre-decimal", "vintage-imperial" ], "featured": false, "_is_compilation": false, "ingredients_modern": "1½ lb (700g) minced steak; 3 oz (90g) chopped stoned prunes; 1 teaspoon mixed herbs.", "method_modern": "For a new flavor when next making rissoles of minced steak add 3 oz (90g) chopped stoned prunes and 1 teaspoon mixed herbs to 1½ lb (700g) minced steak.", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Automatic conversion: metric measurements added.", "parsed_ingredients": [ { "raw": "1½ lb minced steak", "section": null, "quantity": 1.5, "quantity_text": "1½", "unit": "lb", "unit_kind": "weight", "ingredient_raw": "minced steak", "ingredient": "minced beef", "category": "meat", "amount_metric": 680, "amount_metric_unit": "g", "notes": "" }, { "raw": "3 oz chopped stoned prunes", "section": null, "quantity": 3.0, "quantity_text": "3", "unit": "oz", "unit_kind": "weight", "ingredient_raw": "chopped stoned prunes", "ingredient": "prunes", "category": "produce", "amount_metric": 85, "amount_metric_unit": "g", "notes": "" }, { "raw": "1 teaspoon mixed herbs", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tsp", "unit_kind": "volume", "ingredient_raw": "mixed herbs", "ingredient": "mixed herbs", "category": "spices", "amount_metric": 5, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E1046", "slug": "cheese-sauce-via-cream-cheese-spread", "kind": "recipe", "source_format": "clipping", "category": "dip-spread", "subcategory": "clipping", "title": "Cheese Sauce via Cream Cheese Spread (Mrs A. Timmins)", "yield": "Cheese sauce (no grating, no lumps)", "ingredients": "Usual white sauce recipe; 1 tablespoon cream cheese or cheddar cheese spread.", "method": "Use your usual white sauce recipe and add, to taste, 1 tablespoon cream cheese or cheddar cheese spread to the warm sauce. This prevents lumps and eliminates tedious grating.", "notes": "Echoes Hess of Mt Isa's cheese-sauce-via-spread hint earlier.", "source": "Hint clipping (Mrs A. Timmins, Hawthorne, Qld. 4171).", "contributor_name": "Mrs A. Timmins", "contributor_location": "Hawthorne, Qld. 4171", "source_publication": null, "source_date": null, "source_year": null, "era": "undated", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "savoury" ], "featured": false, "_is_compilation": false, "ingredients_modern": "Usual white sauce recipe; 1 tablespoon cream cheese or cheddar cheese spread.", "method_modern": "Use your usual white sauce recipe and add, to taste, 1 tablespoon cream cheese or cheddar cheese spread to the warm sauce. This prevents lumps and eliminates tedious grating.", "notes_modern": "Echoes Hess of Mt Isa's cheese-sauce-via-spread hint earlier.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [ { "raw": "Usual white sauce recipe", "section": null, "quantity": null, "quantity_text": "", "unit": "", "unit_kind": "", "ingredient_raw": "Usual white sauce recipe", "ingredient": "usual white sauce recipe", "category": "other", "amount_metric": null, "amount_metric_unit": null, "notes": "" }, { "raw": "1 tablespoon cream cheese or cheddar cheese spread", "section": null, "quantity": 1.0, "quantity_text": "1", "unit": "tbsp", "unit_kind": "volume", "ingredient_raw": "cream cheese or cheddar cheese spread", "ingredient": "cream cheese", "category": "dairy", "amount_metric": 20, "amount_metric_unit": "ml", "notes": "" } ] }, { "id": "E1047", "slug": "reader-hints-feb-1970", "kind": "hint-column", "source_format": "clipping", "category": "hint-column", "subcategory": "compilation", "title": "Reader Hints — Feb 1970 (final dated clipping in cookbook)", "yield": "", "ingredients": "", "method": "Cooking and household hints: (1) Long-legged doll body stuffing: ½ in thick foam rubber sheet, strip 1½ in × length, rolled tight and pinned — Mrs D.A. Stokes, Glenorie. (2) Travel-bottle stopper sealed with colorless nail varnish; remove with nail-varnish remover — Mrs K.R. Wilkins, Brisbane. (3) Disposable napkins on baby: insert paper tissue or nappy liner between paper napkin and plastic holder — Mrs J.C. Boys, Elizabeth South. (4) Cracked ceramic tiles above sink: paint between with paste of whitening powder + egg-white using child's paintbrush — L. Hollands, East Newborough. (5) Family colour-code on personal items (toothbrushes, towels, mugs, lunchbox, lables on clothing, duties roster) — Mrs W. Lowenstein, Prahran. (6) Old plastic laundry basket bottom as pot-plant drip tray — Mary G. Gibbon, Armidale.", "notes": "Date 18 Feb 1970 alongside the 19 Nov 1969 page extend the cookbook's documented timeline.", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": null, "contributor_location": null, "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": null, "tags": [ "for-children" ], "featured": false, "_is_compilation": true, "ingredients_modern": "", "method_modern": "Cooking and household hints: (1) Long-legged doll body stuffing: ½ in (1.3cmcm) thick foam rubber sheet, strip 1½ in (3.8cmcm) × length, rolled tight and pinned — Mrs D.A. Stokes, Glenorie. (2) Travel-bottle stopper sealed with colorless nail varnish; remove with nail-varnish remover — Mrs K.R. Wilkins, Brisbane. (3) Disposable napkins on baby: insert paper tissue or nappy liner between paper napkin and plastic holder — Mrs J.C. Boys, Elizabeth South. (4) Cracked ceramic tiles above sink: paint between with paste of whitening powder + egg-white using child's paintbrush — L. Hollands, East Newborough. (5) Family colour-code on personal items (toothbrushes, towels, mugs, lunchbox, lables on clothing, duties roster) — Mrs W. Lowenstein, Prahran. (6) Old plastic laundry basket bottom as pot-plant drip tray — Mary G. Gibbon, Armidale.", "notes_modern": "Date 18 Feb 1970 alongside the 19 Nov 1969 page extend the cookbook's documented timeline.", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1048", "slug": "long-legged-doll-body-stuffing", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Long-legged doll body stuffing", "yield": "", "ingredients": "", "method": "½ in thick foam rubber sheet, strip 1½ in × length, rolled tight and pinned", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "Mrs D.A. Stokes", "contributor_location": "Glenorie", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "½ in (1.3cmcm) thick foam rubber sheet, strip 1½ in (3.8cmcm) × length, rolled tight and pinned", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1049", "slug": "travel-bottle-stopper-sealed-with-colorless-nail-varnish", "kind": "hint", "source_format": "clipping", "category": "hint-storage", "subcategory": "individual-from-column", "title": "Travel-bottle stopper sealed with colorless nail varnish", "yield": "", "ingredients": "", "method": "Travel-bottle stopper sealed with colorless nail varnish; remove with nail-varnish remover", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "Mrs K.R. Wilkins", "contributor_location": "Brisbane", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Travel-bottle stopper sealed with colorless nail varnish; remove with nail-varnish remover", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1050", "slug": "disposable-napkins-on-baby", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Disposable napkins on baby", "yield": "", "ingredients": "", "method": "insert paper tissue or nappy liner between paper napkin and plastic holder", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "Mrs J.C. Boys", "contributor_location": "Elizabeth South", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [ "for-children" ], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "insert paper tissue or nappy liner between paper napkin and plastic holder", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1051", "slug": "cracked-ceramic-tiles-above-sink", "kind": "hint", "source_format": "clipping", "category": "hint-cooking", "subcategory": "individual-from-column", "title": "Cracked ceramic tiles above sink", "yield": "", "ingredients": "", "method": "paint between with paste of whitening powder + egg-white using child's paintbrush", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "L. Hollands", "contributor_location": "East Newborough", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "paint between with paste of whitening powder + egg-white using child's paintbrush", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1052", "slug": "family-colour-code-on-personal-items-toothbrushes-towels", "kind": "hint", "source_format": "clipping", "category": "hint-children", "subcategory": "individual-from-column", "title": "Family colour-code on personal items (toothbrushes, towels,…", "yield": "", "ingredients": "", "method": "Family colour-code on personal items (toothbrushes, towels, mugs, lunchbox, lables on clothing, duties roster)", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "Mrs W. Lowenstein", "contributor_location": "Prahran", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Family colour-code on personal items (toothbrushes, towels, mugs, lunchbox, lables on clothing, duties roster)", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] }, { "id": "E1053", "slug": "old-plastic-laundry-basket-bottom-as-pot-plant-drip-tray", "kind": "hint", "source_format": "clipping", "category": "hint-laundry", "subcategory": "individual-from-column", "title": "Old plastic laundry basket bottom as pot-plant drip tray", "yield": "", "ingredients": "", "method": "Old plastic laundry basket bottom as pot-plant drip tray", "notes": "", "source": "Newspaper readers' hints. Date: February 18, 1970.", "contributor_name": "Mary G. Gibbon", "contributor_location": "Armidale", "source_publication": null, "source_date": "1970-02", "source_year": 1970, "era": "1970s", "confidence": "high", "image_files": [ "20240128_171438.jpg" ], "parent_id": "E1047", "tags": [], "featured": false, "_is_compilation": false, "ingredients_modern": "", "method_modern": "Old plastic laundry basket bottom as pot-plant drip tray", "notes_modern": "", "modernisation_notes": [], "modernisation_summary": "Original recipe is already in modern format (no conversion needed).", "parsed_ingredients": [] } ] }