Secret Garden Cookbookby Amy Cotler, Frances Hodgson Burnett, Prudence See
Frances Hodgson Burnett's The Secret Garden delights in the wondrous discoveries of lonely Mary Lennox as she slowly helps bring an abandoned garden back to life. It also delights in good food and a robust appetite, and the health and strength they can bring. Written at a time when many children were going hungry and even starving, Burnett's beloved story/i>… See more details below
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Frances Hodgson Burnett's The Secret Garden delights in the wondrous discoveries of lonely Mary Lennox as she slowly helps bring an abandoned garden back to life. It also delights in good food and a robust appetite, and the health and strength they can bring. Written at a time when many children were going hungry and even starving, Burnett's beloved story celebrates the magic of fresh air, new milk, homemade currant buns, and hearty, simple fare.
Inside the pages of this cookbook are recipes for Mary's favorite foods, in and out of the garden, from porridge to roasted potatoes and eggs, all inspired by The Secret Garden and all adapted by chef and culinary historian Amy Coder from traditional Victorian recipes. Ms. Coder has supplemented these simple, wholesome recipes with fascinating tidbits on Victorian foods and Victorian eating customs. The result is a scrumptious tribute to Burnett's classic novel, a fascinating glimpse into the cooking customs of a historical period that is now long past, and a step-by-step guide to making delicious, tasty treats to enjoy in your own secret garden.
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Makes 12 muffins
Traditional English Muffins are a lot like yeast-risen crumpets. This popular English cheddar recipe is quick to make and just as quick to satisfy, especially when slathered with butter.
2 cups flour, plus extra for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup milk
1/2 cup grated sharp cheddar
1. Preheat oven to 400 F. Sift the 2 cups flour, baking powder, salt, and cayenne pepper together into a medium bowl.
2. Beat one egg lightly in a small bowl, then add the milk.
3. Add the milk mixture to the flour mixture and combine. Stir in the cheese.
4. Roll out onto a floured board and cut into rounds. Place the rounds on an ungreased baking sheet. Add the second egg to the empty liquid bowl and beat lightly. Brush the tops of the muffins with the egg.
5. Bake for 10-12 minutes. Serve still warm, split, and spread with butter. (These are also good with cheese.)
This world-famous dish was invented in Yorkshire in the eighteenth century as a way to use the savory drippings that fell from a spit-roasted joint of meat. Traditionally, it is served with a roast, and the recipe remains virtually unchanged, although there are endless variations. Many sprinkle a few drops of raspberry vinegar on top. It is often served as a first course, eaten on its own with thick gravy. However you decide to serve it, always cook Yorkshire pudding right before you eat it, because itdeflates quickly.
2 large eggs
3/4 cup milk
1/4 cup water
1 cup flour generous
pinch of salt
about 2 tablespoons meat drippings or softened unsalted butter
1. Preheat oven to 450 F.
2. In a medium bowl, whisk together the eggs, milk, and water. Whisk in the flour and salt, just until combined.
3. Spread an 11 -by-7-inch baking pan with the meat drippings or butter and place in the oven for 5-7 minutes.
4. Very carefully, pour the batter into the pan and immediately close the oven. Cook until very puffed and nicely browned on the top, about 15 minutes. Remove from the oven. Carefully cut into squares and serve at once.
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