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During the virtual party we get offered some wonderful food from around the world. Its really nice when people send in the recipes so that we can actually try them. here are some from this years party.

Tinners Punch by Sue Dent

War Time Cake by Steve Beasley

Berry Friands by Gloria Clarkson

Elise Pascoe's Ice-Cream Christmas Cake by Liz M Agar

Jan Davis' Pasties 

How To Work On A Pasty By Mark Hattam

Suet Steamed Pudding Recipe and Sauce by Jim & Shirley Daugherty

Shrub Cordial - by Sandra P 

Roast Cornish Rock Game Hen  By Sandra P

Junket by Sandra P

Russian Cream by Sandra P

From Michigan sent by Emily Symons Jorge

Plum Pudding - 

Chow Chow

Heavy Cake

Saffron Buns





Milk Punch




Jan Davis' Pasties 

3 cups flour 

1/3 cup cold water 

1 tbsp. vinegar 

1 cup and 1 tbsp. Crisco (no substitutes!!!) 

1 egg 

1/2 tsp. salt 

Blend flour and Crisco with pastry cutter. Add other ingredients and=20 blend well with hands. Separate into 2 equal parts and make into ball=20 shapes. Roll each one out on a floured surface to 12 inches across. Use a=20 plate to measure. Cut up top round steak into bite-sized pieces.=20 (Easier when partially frozen) Do the same for potatoes, peeled=20 turnip (swede) and onions, not frozen. Paint the dough rounds with=20 milk, then pile potato, turnip, onion and meat onto right half of=20 round. Salt and pepper to taste. Sprinkle with cut up parsley. Fold=20 left side over right side and crimp to seal the crust. Paint with=20 milk and melted butter mixture all over top, sealing crimped edges,=20 and stab 3 places so steam can escape. Transfer carefully with 2=20 spatulas to greased cooky sheets and bake at 350 for one hour. Most people can't eat a whole pasty at one sitting. You can make=20 smaller ones, by dividing the dough into 3 balls instead of 2.=20 Enjoy!!


I have no idea of the vintage of this press clipping. I suspect it's from either the Cornishman newspaper or the Cornish Telegraph, but when? I've just found it and transcribed it from a very yellowed newspaper clipping. Mark Hattam 


"This mouth-watering recipe for a real Cornish pasty in the real 'Cousin Jack' style comes from a Michigan community populated by many Cornish: 

"Go's on, my dear boy. Wat does thee know 'bout pasties? Thee's the kind of a man w'at cut 'n 'cross the middle and let's all that pretty juice run a' 'bout over the plate.

 Thee's the kind of a man w'at takes 'n righ h'out of h'oven gulps 'n daown. 

Did theese ever 'ear of wrapping a pasty? 

Duss thee know w'at 'appens then? 

Well, you tak'n h'out of the h'oven with lovin' care. 

Theese wrap'n up careful in a great cloth, and let'n stand h'idle for 'alf hour. 

There's things going on in- side that pasty durin' that 'alf hour. 

The juice rolls around inside of 'n, it swishes up thru the bits of turmit on the top. 

It boils up into the under crust, then runs back daown again to start'n all over. 

Then unwrap 'n pick 'n up in both 'ands, start from the top and work daown. 

Tidd'n nawthin' to 'oller 'bout until you get 'bout half way or moor. 

Then you run smack into 'n that dear old graavy is layin's there restin' comfortable in its bed of taties, 'honions, mate and turmit. 

Ee's waitin' there to run all over your great face, behind your 'ears and in your 'air if you got any. 

You eat on daown into 'n. 

Ee get thicker 'n thicker with every bite. 

Ee runs daown your shirt. Ee's 'ot, meaty and pretty - right daown to the last drop. 

'And that, my son, eatin's a great pasty, as 'e should be et. 

So it's turmit, tatty or lickey pasty. 

Which will 'e 'ave?"



Tinners' Punch

Tinners' Punch

1 Bottle of Rum
1 Cup of Brandy
2lb Sugar
8 quarts boiling water
Juice of 1 Lemon

Gently warm the rum and brandy & add the sugar. Stir until the sugar
dissolves. Add the juice of 1 lemon. Add the water.

This keeps well in a thermos & also acts as a very good hot toddy.

WARNING: We found this to be very more-ish but it does tend to make you
sleepy so perhaps good to save for the end of the evening!

Personally I can't see anybody able to perform a day's work after a
couple of cups of this, let alone make the descent down to a mine so I
suspect that even the tinners saved it for special occasions :-)

Sue Dent OPC for Talland & Lansallos


War Time Christmas Cake

I recently bought  a box of old postcards that I wanted for a number of
Church photos.. and in the bottom of the box I found a load of cut out recipies
from wartime newspapers.  Although the contents of the box were mostly Cornish,
I feel this cutting came from a National newspaper... but it seems just
the right time to post this to the list.

Steve Beasley

xmascake.jpg (210585 bytes)

click to see a larger view


 I found a Recipe AND Picture! for my favourite delicious Raspberry Friands.I make them often and will bring a tinful! Also bringing Rum Balls and Brandy Alexander--  Yum on all 3 counts. 


Berry Friands

Gloria Clarkson in OZ

Preparation Time:    20 minutes

Cooking Time:    20 - 25 minutes

Serves:    15


190g Melted Butter
1 Cup Hazelnut Meal
3 Eggs
plus 1 additional egg white
1 ¼ cups Caster sugar
½ cup Plain Flour
1 Cup Sara Lee Frozen Berries (Raspberries or Mixed Berries)


Grease a muffin pan (or similar)
Preheat oven to 170c
Combine butter, hazelnut meal, all eggs, sugar and flour.
Stir mixture until combined (do not overmix).
Divide mixture into pans and add frozen berries on top.
Bake for 20 to 25 minutes in centre of oven.

Note: All ovens are different so keep an eye on the friands when baking.


Elise Pascoe's Ice-Cream Christmas Cake
Serves 10

1 litre rich vanilla ice-cream (the VERY best you can buy)
500g mixed chopped dried fruit
126 almond kernels, toasted, chopped
[love the quantity!!!! Did she really count them??]
3 tablespoons brandy [optional according to the recipe, mandatory to me!]
1/4 teaspoon ground mixed spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon cocoa powder

Chocolate Icing:

150g dark chocolate
1 1/2 tablespoons flavourless oil

Allow ice-cream to soften for a while at room temperature then add dried fruit,
almonds and brandy. Mix well. Add spices and cocoa powder and mix until well
combined. Pour this into a 2 litre loaf tin or terrine which has been first
rinsed with cold water but not dried. Tap the container firmly on the benchtop
to rid it of any air pockets and smooth over the top. Cover with plastic wrap
and freeze over night.

To make the Chocolate Icing, break the chocolate into squares and put in a
microwave-proof bowl with the oil. Microwave on high for two minutes, then stir
until it liquifies. If you don't have a microwave, melt chocolate in a bowl
sitting over a saucepan of gently simmering water. Let chocolate cool slightly.

Take the ice-cream cake from the freezer, dip the tin in warm water and turn it
onto a serving plate. Pour the cooled chocolate over the cake and freeze again.

Serve with fresh berries.

This works well when made in a pudding basin, instead of a loaf tin. It then
looks like a pudding.

Now I must get back to some editing.

I shall probably stay on the list and read all the mail but may not get much time
to contribute. Of course as it's a virtual party I shall be in virtual attendance...

Liz in warm, damp, tropical Melbourne


Suet Steamed Pudding Recipe and Sauce

Jim & Shirley Daugherty

Cornish Christmas Tradition in the USA

The following is the Suet Pudding Recipe from The BILKEY family - emigrated from Cornwall in April, 1865 Suet Pudding

1 cup suet (found in the meat department - animal fat) ground

1 cup brown sugar 1 cup flour

1 cup chopped dates

1 cup nuts chopped

3 eggs beaten

1 cup sweet condensed milk ( In US.. I buy Eagle Brand Sweet Condensed Milk)

3 teaspoons baking powder.

Mix all together and pour into pan . Steam for 3 hours or until toothpick inserted comes out clean) I used a pudding steamer that has been in the family for years. But you could also used large double boiler.


2 cups water

3 Tablespoons flour

1/2 cup brown sugar

1/4 cup oleo - margarine or butter

Melt butter over low heat. Stir in flour and sugar. Add water and stir over heat until clear and boiling. If too thick, stir in more water. When done add 2 teaspoons vanilla.



CURRANT COOKIES by Emily Symons Jorge

4 c. flour

1 c. white sugar

1 tsp. salt

1/4 c. brown sugar

2 tsp. baking powder

1/2 tsp. nutmeg

Pinch of soda

1 c. margarine

1/2 c. currants-- washed-- add after mixing dry ingredients

Mix as for pie crust.

Add 2 eggs beaten with

1/2 c. milk.

Roll out on floured board (1/4 inch thick) and cut with cookie cutter. Bake at 375 degrees for about 12 minutes.



SAFFRON BUNS by Emily Symons Jorge

8cups  flour

1/2 lb. margarine

1 c. sugar

2 Tbl. shortening

2 tsp. salt

Mix these ingredients as you would pie crust.

Then add: 1/2 pkg. currants

1/2 pkg. white raisins

Candied fruit if desired

Steep 1 pkg. saffron(1/16 oz.) in 1 c. boiling water- let cool.

Set 2 pkg. yeast in 1 c. lukewarm water.

Then add these and enough water to mix in all the flour and the saffron so that it is evenly distributed throughout the mixture. Let rise until double in bulk. then make into buns and let rise again. Bake in 350 degree oven for 35-40 minutes. Makes about 36 buns.



HEAVY CAKE by Emily Symons Jorge

3 c. flour

1 tsp. salt

3/4 cup sugar

1/2-3/4 cup milk

2 tsp. baking powder

1 c. currants (rinse in boiling water)

1 c. shortening (work in like pie crust)

Pat dough into 9x13 inch greased pan,

sprinkle top with sugar and bake 30 minutes in 350 degree oven.



CHOW-CHOW by Emily Symons Jorge

2 qt green tomatoes

2 qt. cucumber (peeled)

2 qt. small onions

6 red peppers

2 qt green beans

3 large green peppers

cut both kinds of peppers in thin 3 qt cauliflower strips

 Wash vegetables then cut into coarse pieces.

Put all in a quart aluminum pan, cover with 3 or 4 handfuls of salt. Leave over night, then drain off the brine in the morning.

Place pan with the mixed pickles on the stove,

add one gallon of brown cider vinegar,

4 Tbl. granulated sugar

2 oz. of mixed pickling spices in a cheese-cloth bag.

Simmer on the stove until the pickles are tender, but not mushy.

When done, thicken with

2 c. flour,

4 oz. of turmeric powder,

4 oz Coleman's mustard.

Mix these dry first, then mix into a paste with vinegar. It is best to use one half and thicken the pickles,

then use the other half, stirring with a wooden spoon, care being taken not to have it lumpy or burnt. When thickened enough, put in jars with tight lids. Makes about 22 pints.



PLUM PUDDING  by Emily Symons Jorge


2 eggs, beaten

1/2 seeded raisins

1 tsp. salt

2 c. chopped suet

2 Tbl. molasses

1/2 pkg. currants(wash with warm water)

1/2 tsp. cinnamon

2 c. flour

1/2 tsp.ginger

1 slice bread crumbs--take off crusts

1/8 tsp. allspice

Milk to make soft dough( can use water)

Dash of clove

1 1/2 tsp. baking powder

1 c. water

Place in wet cloth to keep from sticking.

Boil for 3 hours when made. Refrigerate.

When ready to serve boil for 1 hour more.

Keep covered in water at all times. Put a Tbl. salt in water. Also place saucer on bottom of pan when boiling so pudding won't stick.




"Take two quarts of brandy and put into a large bottle and
 put into that the juice of five lemons,
 the peels of two, half a nutmeg:  ftop it up
 and let it ftand for for three days and then add to it,
 three pints of white wine, a pound and a half of fugar:
 mix it and ftrain it twice through a flannel and bottle it up.
'Tis a pretty wine and a cordial"

For each tot of rum add a double tot off shrub.
At the end of the evening everone was cordial!

The recipe for ORANGE SHRUB had even more largesse

"Break one hundred pounds of loaf fugar into fmall pieces,
 put it into twenty gallons of water, boil it till the fugar is melted,
 fkim it well and put into a tub to cool: when cold, put it into
 a cafk, with thirty gallons of good Jamaica rum, and fifteen
 gallons of orange juice[mind to ftrain all the feeds out of the juice]
 mix them well together; then beat up the whites of fix eggs very well,
 ftir them well in, let it ftand a week to fine, and then draw it off for

The long S, which looks like an  F, was used at the start of a word.
[It has a technical name which I can't remember]

There is an estimate that each year around the 1780's  brandy alone
was smuggled at the rate of six bottles per head of the adult population
In 1785 Cognac ,the very finest brandy was exported to Britain at
an estimated 1,100,000 gallons and in addition Jamaican rum came cheap
from the slave plantations of the West Indies.

No wonder at Christmas they sang "God Rest Ye Merry Gentlemen"

CHEERS!                   Sandra P



Whilst we are on the alcohol here are a few more traditional recipes



3lbs Honey (preferably with the honeycomb)
2 oz. Root Ginger
1oz   Fresh Yeast

Put honey into a saucepan with enough COLD  water to cover it. Let this stand for 5 days then strain through a muslin cloth

 Bruise the ginger and put it in a muslin bag. Boil the honey water with the ginger in the muslin bag for 2-3 hours. Skim off any scum.

 Remove from the heat and when almost cold add the yeast. Put into a demijohn and bottle when the yeast has stopped working.




Mix together:

 2 measures of Geneva Gin to one part black Treacle.

Drunk by both men and women , especially during the wintertime




1 Part Hot Beer to 1 part Rum

Add some Sugar, Sliced Lemons, Nutmeg and Ginger to taste.

Mix all together. 

This was a Christmas favourite




4 Pints of Rum

1 1/2 lbs. Sugar

5 Pints Boiling Water 

2 Pints Boiling Milk


Day 1:  Steep Lemons into 1 Pint of Rum. Keep closely covered

Day 2:  Squeeze Lemons into Sugar. Keep separated from above

Day 3:  Add Lemon & Sugar mixture to remaining Rum, Boiling      Water & Boiling Milk. Stir whilst pouring Milk. 

Cover closely and let stand for 2 hours.

Strain through muslin cloth and then bottle it.

This recipes goes back to the early 1800's



At one time Cornish Rock Game poultry were found throughout the County . Now they are a rare bird indeed and bred only for show. 

However, in the States they are fairly easy to obtain and I found this recipe. The hens are roasted in a savory wine mixture.




Soak rosemary in wine for about 30 minutes, while preparing Cornish hens for baking.

Wash game hen parts and pat dry with paper towels. In a paper bag or food storage plastic bag, put flour, salt, pepper, and parsley. Place pieces of hen in bag and shake well to coat thoroughly with the flour mixture. Cook garlic clove halves in melted butter in skillet until barely browned; remove garlic. Add pieces of hen, brown, then remove to a baking dish. Sauté mushrooms in butter remaining in skillet; add to the baking dish. Pour rosemary and wine mixture over Cornish game hen parts and bake in 350° oven 30 to 45 minutes, until Cornish hens are tender. Serves 4.



With all this rich fare the stomach tended to complain and so there were a few dishes that were offered to "settle the stomach" .

Both are chiefly made from milk but if the digestive system was up to it you could add a dollop of cream on the top .................

JUNKET  [ or what we called "Curds & Whey"]

This was made with 'Percy's Essence of Rennet '  first produced in Truro by  a Mr.  Thomas Bickle PERCY in 1862; essentially an extraction of digestive juices from a calf's stomach  It was sent by post all over the country. Still available from chemists, health food shops etc There is also a vegetarian form.


1 pint of milk

1 table spoon sugar

2 tea spoon of  Essence of Rennet

Vanilla essence & nutmeg

To a pint of lukewarm fresh milk, add sugar, rennet & the vanilla essence. Allow to set in a warm place in a shallow dish, Grate finely some nutmeg over the surface and add cream if you wish.




Only made on "High Days & Holidays", like Feast, Harvest, Christmas or Birthdays.


1 Pint of milk

2 Eggs

Half a teacup of Sugar

Half oz of Gelatine


Dissolve the gelatine in a little hot water. Scald the milk [[to blood heat]

Put the sugar, gelatine and yolks of eggs into a bowl and pour milk over. Stir well and return to the saucepan.

Bring to the boil, stirring all the time. Remove from the heat. Whisk egg whites until stiff and fold them carefully into the mixture. Add vanilla essence. Pour into a mould and leave to se.