CAPABILI-TEAS
Recipes
Use the following recipes to enhance your Capabili-Teas menu.
CAPA
The five suggestions are all based on authentic Georgian recipies.
Simply print out the recipes on an A4 sheet and enjoy the baking.
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in 3 pl
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Fold in flour, ground almonds and caraway seeds before mixing in milk. Transfer
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ld m withnda ba s andds unrtil e, 172O7D IN
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prepared 2lb loaf tin and bake for 45-50 mins at 170 ºC /Gas Mark 3,pchecking
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CAPABILI-TEAS
CAPABILI-TEAS
Seed Cake
Georgian Sandwiches
Modern raising agents have replaced the use of yeast which was required for nearly
every Georgian cake.
INGREDIENTS
• 175g butter
• 225g self-raising flour
• 1 tsp caraway seeds
• 175g caster sugar
• 50g ground almonds
• 3 large eggs
• 2 tbsp milk
METHOD
Cream butter and sugar together until light and fluffy. Beat in 3 eggs one at a time.
Fold in flour, ground almonds and caraway seeds before mixing in milk. Transfer into a
prepared 2lb loaf tin and bake for 45-50 mins at 170 ºC /Gas Mark 3, checking with a
wooden skewer.
The Earl of Sandwich’s legendary snack was almost certainly beef and one myth for the
origin of mayonnaise places it in Mahon in Menorca, an important British Mediterranean
port for most of the 18th Century. Here is a delicious updating of a Georgian sandwich.
INGREDIENTS
• 1 small sourdough loaf
• 4-6 slices of frying steak
• Mustard to taste
• 1 tbsp good mayonnaise
• Handful of watercress
METHOD
Based on Eliza Smith, the Compleat Housewife, 1727
Split the loaf lengthwise and spread the bottom half with butter and/or mustard. Flash
fry the steak on both sides. Season well. Arrange the steak on the bread. Cover with
watercress. Spread mayonnaise on the top half of the bread and lay over. Press for 15
minutes under a weighted kitchen board. Cut into 4 to 6 slices.
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Recipes from Hudson’s Historic Houses & Gardens 2016
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Recipes from Hudson’s Historic Houses & Gardens 2016
CAPABILI-TEAS
CAPABILI-TEAS
Sally Lunns
Sally Lunns
History leaves no evidence of a flour-dusted, apple cheeked baker named Sally Lunn,
rather this English version of brioche was probably brought by Huguenots fleeing
persecution in 17th Century France and the name is a corruption of Solimemne, a sweet
bread from Alsace.
To save effort, try this bread machine version:
INGREDIENTS
•
•
•
•
1 tsp dry yeast
40g caster sugar
2 eggs
Grated zest of 1 lemon and 1 orange
• 50ml warm water or ale
• 40g butter • 400g strong white flour
• A good grating of nutmeg
• 200ml milk
• 1 tsp salt
METHOD
Combine yeast and warm water in a bowl and leave to stand for 5 minutes. Gently heat
milk with butter, sugar and salt until the sugar is dissolved and the butter melted. Allow
to cool. Mix in yeast mixture and egg. Gradually add flour, nutmeg and zests and mix
gently. You will have a sticky soft dough. Cover and leave to rise in a warm place for
about 1 hour until doubled in size. Knock dough back. Cover and leave to rise in a warm
place for 30 minutes until doubled in size. Knead again briefly and push into a prepared
tin or a ring mould. Cover and leave to rise for 20-30 minutes until doubled in size. Bake
at 180 ºC, Gas Mark 4 for 25 to 30 minutes until golden brown. Tip out of pan to cool.
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Recipes from Hudson’s Historic Houses & Gardens 2016
INGREDIENTS
•
•
•
•
1 tsp salt
2 eggs
½ tsp bicarbonate of soda
A good grating of nutmeg
and 1 orange • 175 ml warm milk
• 450g strong white flour
• Grated zest of 1 lemon • 75g butter
• 50g caster sugar
• 1 tsp dried yeast
METHOD
Add the ingredients to the bread pan and set on the dough cycle. When it is mixed,
divide the dough into 12 and transfer to well-buttered muffin tins. Leave in a warm place
for about 1 hour until doubled in size, then bake in the oven at 180 ºC /Gas Mark 4 for
10 to 15 minutes. Split and serve with butter and jam.
Wigs or Whigs were similar yeasted buns but usually flavoured with caraway and
coriander seeds.
Based on Eliza Smith’s recipe for A French cake to eat hot, 1753.
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Recipes from Hudson’s Historic Houses & Gardens 2016
CAPABILI-TEAS
CAPABILI-TEAS
Gingerbread
Jumbles
A popular biscuit shaped into a knot which derives its name from gemmel or twin. A
gemmel ring, fashionable at the time, was a ring with two interlocking sections.
INGREDIENTS
•
•
•
120g dark brown sugar
• 120g butter
250g plain flour
• 2 tsp ground ginger ½ tsp ground nutmeg, • 1 medium egg
ground cloves and ground mace
• 2 tbsp black treacle
• 2 tbsp candied peel
METHOD
Pre-heat oven to 180 ºC /Gas Mark 4. Melt butter with treacle and sugar over gentle
heat. Mix flour, spices and candied peel in a bowl. Add melted mixture and egg. Stir
together with a wooden spoon before resting in the fridge for 30 minutes. Roll out the
dough, cut into shapes and lay on a lined baking tray. Bake for 15 minutes. Cool and
keep in a tin.
INGREDIENTS
• 200g plain flour
• 75g caster sugar
• 2 egg yolks
• 1 tbsp aniseeds
• 2 tbsp cream
• 25g butter
METHOD
Sieve the flour into a bowl and rub in the butter. Mix in the other ingredients with a
wooden spoon. Roll the dough into a long sausage. Cut into 12 section. Take each
section and fold over into a rough knot. Put onto a prepared baking tray and bake at 180
ºC /Gas Mark 4 for 10 minutes.
Adapted from Robert May’s The Accomplist Cook, 1685
Based on Hannah Glasse, The Art of Cookery made Plain and Easy, 1747
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Recipes from Hudson’s Historic Houses & Gardens 2016
www.capabilitybrown.org #CapabiliTeas
Recipes from Hudson’s Historic Houses & Gardens 2016