Fat-Back & Molasses : A Collection of Favourite Old Recipes from Newfoundland & Labrador

Fat-back & Molasses is a suite of favorite outdated recipes from Newfoundland & Labrador.

In addition to the
homespun recipes, this publication includes sketches and tales that still provide a deep perception into the tradition and lifetime of a humans a great deal in communion with nature and the enjoyment of existence.

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The background oj the above recipe. as Jar as i will examine. is that it originated approximately forty or 50 years in the past. It used to be made use of via my husband’s grandmother and her Jamily on many events. because it was once a Javowite marmalade. They used to develop the pumpkins and vegetable marrows at the moment. Many’s ajar oj the delicacyJowtd its approach to the Harvest fairs and Churcti Bazaars in these days. ” Mrs. George Hollett. backyard Cove BRANBURY truffles half up seedless raisins Grated rind of one lemon juice of one lemon 1 cup sugar half up dried currants 1/4 cup cracker crumbs 1 egg combine jointly the fruit. sugar, lemon juice. cracker crumbs and grated rind. Beat the egg and upload it stirring it in completely. Roll undeniable pastry (your traditional recipe) to at least one 8th of an inch thick. reduce with around cutter. positioned a tablespoon of the combination on one around & hide it with one other. hose down hands & pinch edges jointly. Prick the centre of every with a fork and bake in a sizzling oven 450 F. for roughly 20 mins or untilllght brown. those are scrumptious and assorted” Mrs. Florence Wilkinson-Moores, Topsail PEACH SQUARES half cup butter 1 cup coconut 3/4 cup sugar 1 unbeaten egg 1 tin sliced peaches. tired and mashed. Cream jointly butter and sugar. upload unbeaten egg. coconut and peaches. Une 6” via nine” pan with Graham Wafers. placed filling over this then upload one other layer of wafers. Whip one pkg. Dream Whip and wear best. then sprtnkle with coconut. go away in fridge until eventually cool. reduce in squares. Recipejrom Mrs. Roy Anthony, seldom Come by means of and Martha Hewitt, Barr’d Islands. ORANGE SQUARES 2 cups sifted flour 3/4 cup granulated sugar 0.5 tsp. salt 2 cups coconut 1 tsp. baking powder 1 cup butter Sift dry constituents jointly. upload coconut. Rub in butter until eventually mix is crumbly. Press 1/2 this mix over backside of a greased pan approximately nine” sq.. For the filling mix - 1 cup granulated sugar. 2 teaspoons custard powder (or more), 1 orange Ouice. pulp & grated rind) & 1 cup of water. Boil filling till it thickens, then upload 1 tbsp. butter & unfold over layer of crumbs within the pan. Bake at 350 F. for 25 to half-hour. reduce in squares while cool. Mrs. Maud Frealce - Joe Batt’s Ann, NjId. MOLASSES TAFFY 2 cups molasses 1 cup sugar 1 tbsp. vinegar 2 tbs. butter position all parts in a saucepan. Boil till combination turns into brittle - difficult crack level (when a drop installed chilly water types a ball), pour into buttered pan. Grease palms and while cool adequate to deal with, pull the toffee until eventually it turns into gentle in color. minimize into items with scissors. ICE CREAM SQUARES 2 cups graham waf. Crumbs half cup butter 1 pkg. jelly (any sort) 1 brick vanilla ice cream store 1/4 cup crumbs for high of squares. combine crumbs & butter. Take 1 cup boiling water & nux withjello till dissolved. upload ice cream till delicate and pour over crumb blend. Sprinke crumbs on most sensible. installed fridge until eventually set. Betty Kinden - Stag Harbour CARAMEL SAUCE 2 egg yolks half cup water 1/4 cup tender butter 1 cup brown sugar 1 tsp.

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