Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960 - 1970

Puddings and Sweets

Golden Honey Custard

  • 4 eggs
  • 3 cups whole milk
  • ½ cup honey
  • 1/8 teaspoon vegetable salt

Separate the egg yolks from whites. Beat the yolks until lemon coloured, adding honey gradually as you beat. Then add milk gradually, again beating the mixture until smooth. Whip egg whites, with the salt until they are stiff and stand in peaks when the beater is withdrawn. Fork the yolk mixture into the egg whites. Pour into 6 or 8 individual custard cups. Place cups in a shallow pan and add about one inch of hot water around the cups. Bake in moderate oven (325°F) for about one hour or until the custard is firm.
To test, insert a silver knife blade into the custard; if custard does not adhere to the blade, it is ready to be removed from the oven. Let cups cool a little, then refrigerate.

Apple Crumble

  • 1/½lb apples
  • 8ozs brown sugar
  • 4ozs rolled oats
  • 4ozs wholemeal flour
  • 4ozs margarine
  • 1 cup water

Peel, core and slice apples into a casserole dish, mix with half sugar and water. Mix balance of sugar with other ingredients and sprinkle on top of apple and bake for one hour at 350F.

Walnut and Prune Whip

  • ½lb prunes
  • 1 pint warm water
  • ½lb grated walnuts
  • 1 teaspoon powdered agar agar (gelatine substitute made from seaweed)

Soak the prunes for 24 hours in water, then remove stones and bring to boil with powdered agar. Remove from heat, add walnuts and stir well. Put into individual dishes to set.

Walnut and Banana Dessert

  • 1lb very ripe bananas
  • ¼lb grated walnuts
  • 2 tablespoons liquid honey

Peel the bananas and put into a large bowl and mash with a potato masher. Add walnuts and honey and stir well. Serve in 4 individual dishes.

Honeyed Wheat-germ Pie Crust

  • 1 cup wholewheat flour, sifted
  • 1/8 teaspoon grated nutmeg
  • ¾ teaspoon vegetable salt
  • ¼ cup vegetable oil
  • 2 tablespoons milk
  • ¼ cup honeyed wheat germ

Sift flour, nutmeg and vegetable salt together into a mixing bowl. Pour over all at once the oil and milk without combining. Stir all ingredients lightly together. Add honeyed wheat germ and continue stirring until blended. Form mixture into a ball. Place onto a large sheet of waxed paper, flatten slightly, cover with another sheet waxed paper, and roll out the dough. Remove the top paper, invert rolled dough into a pie pan, and remove paper. Shape the dough into the pan, trim edges and make a decorative rim. Prick bottom of crust well with a fork. Bake in hot oven 475°F for 10 minutes or until golden and crisp. Allow to cool then pile high with sliced strawberries.

Or pour in honeyed custard to half full, chill; then add fresh fruit slices.
Using fresh plums, cut in half, remove stones and simmer in mixture of water and honey, cover for about 7 minutes. Let cool in mixture then spoon fruit carefully onto custard filling.

Quick Viennese Pie Shell

  • 1 cup wholewheat flour
  • ½ cup vegetable oil
  • 1 tablespoon honey
  • 1 hard-boiled egg yolk, finely mashed
  • ½ teaspoon vegetable salt
  • ½ teaspoon grated lemon peel

Mix ingredients well. Press on pie plate and chill in refrigerator. Then bake to a golden brown and let cool. Fill with fresh honeyed fruit.

Protein Whipped Cream

  • 1 cup skimmed milk
  • 1 tablespoon honey
  • Pinch salt
  • 1 tablespoon pure gelatin
  • ½ teaspoon vanilla essense

Warm the milk and dissolve the gelatin in it. Add honey, vanilla extract and salt. Whip to consistency of whipped cream. Use at once.
This makes a delectable and protein rich cream to be used over your favorite dessert, berries, fruits or fruit pies.