Category: Recipe

Pustulating Baked Lemon Pudding (Serves 8)

Recipe - Pustulating Baked Lemon Pudding (serves 8)

For dessert — Pustulating Baked Lemon Pudding (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. Yolks of 4 eggs 4 oz (113 g) of pounded sugar 1 lemon ¼ lb

Posted in Blog, Recipe Tagged with: , , , ,

Ghoulish Baked Tomatoes (Serves 8)

Recipe - Ghoulish Baked Tomatoes (serves 8)

As a side dish — Ghoulish Baked Tomatoes (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 or 10 tomatoes pepper and salt to taste 2 oz (57 g) of

Posted in Blog, Recipe Tagged with: , , , ,

Decomposing Beefsteak Pie (Serves 8)

Recipe - Decomposing Beefsteak Pie (serves 8)

For the main course — Decomposing Beefsteak Pie (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 3 lb (1.36 kg) of rump steak seasoning to taste of salt, cayenne, and

Posted in Blog, Recipe Tagged with: , , , ,

Undead Chicken and Rice Croquettes (Serves 8)

Recipe - Undead Chicken and Rice Croquettes (serves 8)

For the appetizer — Undead Chicken and Rice Croquettes (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. ¼ lb (113 g) of rice 1 quart (1.13 ltr) of stock or

Posted in Blog, Recipe Tagged with: , , , ,

Baked Apple Were-Custard (Serves 8)

Recipe - Baked Apple Were-Custard (serves 8)

For dessert — Baked Apple Were-Custard (Serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 1 dozen large apples moist sugar (sugar mixed with a little molassis) to taste 1 small

Posted in Blog, Recipe Tagged with: , , , ,

Baleful Moon Asparagus Pudding (serves 8)

Recipe - Baleful Moon Asparagus Pudding (serves 8)

As a side dish — Baleful Moon Asparagus Pudding (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. A bunch or two of asparagus spears 4 eggs 2 tablespoons of all-purpose

Posted in Blog, Recipe Tagged with: , , , ,

Roast Leg of Were-Pig (serves 8)

Recipe - Roast Leg of Were-Pig (serves 8)

For the main course — Roast Leg of Were-Pig (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 lbs (approx.3.5 kg) leg of pork, a little oil for stuffing (see

Posted in Blog, Recipe Tagged with: , , , ,

Were-Chicken Cutlets (serves 8)

Recipe - Were-Chicken Cutlets (serves 8)

For the appetizer — Were-Chicken Cutlets (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 2 chickens seasoning to taste of salt, white pepper, and cayenne 2 blades of pounded mace

Posted in Blog, Recipe Tagged with: , , , ,

Ghostly Compote of Apples (serves 8)

Recipe - Recipe - Ghostly Compote of Apples (serves 8)

For dessert — Ghostly Compote of Apples (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 medium ripe apples 1 lemon 1/2 lb (226 g) of lump sugar 3/4 pint

Posted in Blog, Recipe Tagged with: , , , ,

Ghastly Hot Potato Salad (serves 8)

Recipe - Ghastly Hot Potato Salad (serves 8)

As a side dish — Ghastly Hot Potato Salad (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 8 washed potatoes 1 bunch of chives salt and pepper to taste vinegar

Posted in Blog, Recipe Tagged with: , , , ,

Spirited Chicken Baked in Rice (serves 8)

Recipe - Spirited Chicken Baked in Rice

For the main course — Spirited Chicken Baked in Rice (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 4 chicken breasts salt and pepper to taste 16 slices ham or

Posted in Blog, Recipe Tagged with: , , , ,

Spooky Cayenne Cheeses (serves 8)

Recipe - Spooky Cayenne Cheeses (serves 8)

For the appetizer — Spooky Cayenne Cheeses (serves 8) These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s. 1/2 lb (226 g) of butter 1/2 lb (226 g) of all-purpose flour 1/2 lb

Posted in Blog, Recipe Tagged with: , , , ,