Recipes « Quotulatiousness

December 26, 2022

How to Make Christmas Gin Punch – The Victorian Way

Filed under: Britain, Food, History — Tags: Booze, Christmas, Recipes — Nicholas @ 02:00

English Heritage
Published 7 Dec 2016

Mr Lincoln, the butler, is very busy with Christmas preparations, so Mrs Crocombe is making some Christmas gin punch for the servants in the kitchens of Audley End House.

INGREDIENTS
250g Brown Sugar
7 lemons
750ml Gin
750ml Ginger Wine
250g Honey
A Pinch of Cloves
1 tsp Cinnamon
1 tsp Nutmeg
Hot Water

METHOD
In a large bowl, add the sugar, nutmeg, cinnamon, cloves, lemons, honey, gin and ginger wine. Add some hot water to your taste and give everything a good stir. You can then decant your punch into a decorative bowl and serve.
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December 25, 2022

What the heck is Wassail?

Filed under: Britain, Food, History, Religion — Tags: Booze, Christianity, Christmas, Cooking, Polytheism, Recipes, TastingHistory — Nicholas @ 04:00

Tasting History with Max Miller
Published 16 Dec 2022
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December 23, 2022

Hot Buttered Rum – Food Wishes

Filed under: Food — Tags: Booze, ChefJohn, Christmas, Recipes — Nicholas @ 02:00

Food Wishes
Published 8 Dec 2020

You can do a lot of great things with rum. Make rum balls, soak a chocolate cake, pour it into a glass of cola, and of course, entertain pirates, but maybe my favorite thing to do with rum, especially around the holidays, would be to butter it. Enjoy!
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December 20, 2022

Eggnog: A Christmas History

Filed under: Food, History, USA — Tags: Booze, Christmas, GeorgeWashington, Recipes, TastingHistory, Virginia — Nicholas @ 02:00

Tasting History with Max Miller
Published 22 Dec 2020
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December 19, 2022

Christmas Crack – You Suck at Cooking (episode 54)

Filed under: Food, Humour — Tags: Christmas, Cooking, Parody, Recipes — Nicholas @ 02:00

You Suck At Cooking
Published 22 Dec 2016

To make the Christmas crack:

1. Combine equal parts of butter and brown sugar (1 cup of each works) and heat in a sauce pan until it turns into sauce in the pan.
2. Line a baking sheet with foil then with graham crackers. Break them up to make them fit along the edges.
3. Once the butter and sugar become a thickish sauce, pour it all over.
4. Bake in in the oven for a couple minutes until it starts to bubble but not for too long.
5. Cover with chocolate chips … you can put that back in the oven for a minute or just wait a minute and start spreading them around as they melt until it’s a full layer. Use just over 1 cup.
6. Throw on whatever toppings you want; almonds, pepperoni, whatever.
7. Wait a few hours for it to harden or throw it in the fridge or the freezer.

I personally like keeping it frozen and eating it that way. But I am not you and you may have different temperature preferences. It’s hard for me to tell at this point, but if you message me on snapchat perhaps we can discuss this more thoroughly. Or perhaps not. I’m sorta moody that way.
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December 15, 2022

Christmas in the WWI Trenches – Xmas Rations

Filed under: Britain, Food, History, Military, WW1 — Tags: Christmas, Cooking, Rationing, Recipes, TastingHistory — Nicholas @ 04:00

Tasting History with Max Miller
Published 13 Dec 2022

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December 11, 2022

How to Make A Christmas Cake – The Victorian Way

Filed under: Britain, Food, History — Tags: Christmas, Cooking, Recipes — Nicholas @ 02:00

English Heritage
Published 30 Nov 2017

Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.

This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria’s chief cook from 1840 to 1841.
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