The Wulfrun Cookery book was published by Alfred Hinde in aid of the fund for the re-hanging of St. Peter's Church bells in 1911. The appeal was clearly as success because some of the bells, including the hour bell were re-cast and two new trebles were added to produce a ring of twelve. The new bells were produced by Gillett & Johnston of Croydon

The book contains 400 varied and reliable recipes and household hints. It is divided into 15 sections and I have included two recipes from each section in this article. If anyone tries any of the recipes please let us have your comments. The book also contains many adverts and some of these are included below and on the following pages.

Note. We cannot comment on the safety or effectiveness of the medicinal recipes, or take any responsibility for any injury caused by their use. You try these at your own risk.

I would like to thank Sheila Young for kindly lending me a copy of the book.

Cowslip Wine

3 quarts cowslip pips (dried). 3 oranges (part Seville).
1 gallon water. 1 lemon.
3.5 lbs. lump sugar.

Mode. Boil the peel with the sugar and water for half an hour, pour into a jar; when the liquor is nearly cold, add about a teacupful of fresh yeast, let it stand till next day, then pour through a sieve into the barrel over the cowslip pips, oranges, lemons (leave the peel out), and a sprig of sweet briar, if obtainable. When the wine has quite done fermenting, put the bung in the barrel. Let it stand for six to seven weeks, then bottle.

M.W. Giles, Retreat Street.

Ginger Beer
2.5 lbs. loaf sugar. 2 lemons.
1.5 ozs. whole ginger. 3 gallons water.
1 oz. cream of tartar. Half-penny worth yeast.

Mode. Put sugar, ginger, cream of tartar, and lemons (sliced) into an earthenware vessel, then pour over the water (boiling), let it stand till lukewarm, then add yeast, work all night, strain through muslin, bottle and cork tightly, ready for use in three or four days.

Miss Nixon, North Road.


Home-Made Bread

7 lbs. flour. 2 dessertspoonfuls (not heaped) salt.
2 ozs. yeast. 2 quarts water (or milk and water).

Mode. Place flour in a deep pan, take out of centre about 1.b lbs. of flour and keep for making-up bread later. Mix the yeast with a little water (slightly warmed). Put quart of water (moderately warm) into the centre of the pan, and mix with it a little of the flour, add the yeast and stir gently. Sprinkle a little flour over. Allow to stand for about an hour. At the end of the hour add the remainder of water and milk in which has been dissolved the salt. Mix all together and knead for about a quarter of an hour.

Let stand in warm place three quarters of an hour. Make into loaves and place in tins. Set on rack over range for about a quarter of an hour. Bake in moderately hot oven for one hour or hour and a quarter according to the size of loaves and the heat of the oven.

Miss Sarah Barker, Hillside, 143 Penn Road.

Hot Cross Buns
1 quart milk. 12 ozs. sugar.
4 lbs. flour. 2 eggs.
12 ozs. butter or lard. A little salt.
2 ozs. German yeast.

Mode. Make the milk slightly warm, put it into a pan with half the sugar, 6 ozs. of flour, the yeast and one egg. Mix the whole together, cover the pan and keep it warm. When the ferment has risen with a "high frothy head" and has again fallen, it is then ready for the remaining portion of the ingredients. The butter should be rubbed previously in with the flour. Mix the whole together into a nice mellow dough, cover the pan and let it remain in a warm place for half an hour, half prove, brush the tops over with milk, bake in a hot oven, flavour with essence of lemon.

Miss F. Barker, Hillside, 143 Penn Road.

Return to the
list of recipes
Proceed to the
next page