THE HOUSEWIFE'S FRIEND
15 recipes resurrected from THE HOUSEWIFE'S FRIEND — each published with its full origin story, era, and historical context.
Another Recipe
A rich, traditional steamed fruit pudding packed with raisins, currants, sultanas, citron and orange peel, bound together with suet, breadcrumbs, eggs, brandy, and milk. Boiled…
A Good Family Soup
A rich, golden veal and ham broth slowly reduced to a jelly and finished with aromatic vegetables, then strained through cloth for a clear, flavourful family soup. This colonial…
Another Recipe (Bride-cake)
A rich, traditional bride-cake packed with currants, almonds, and candied citrus peel, finished with a splash of brandy. This historical recipe yields a deeply flavoured, celebr…
A Savoury Beefsteak Pie
A hearty layered pie of thinly sliced sirloin wrapped around bacon, seasoned with pepper, and nestled in a garlic-rubbed dish with rich beef gravy and hard-boiled egg. The whole…
A Rich Trifle
A lavish layered dessert of sponge cake, macaroons, and ratafias soaked in sherry and brandy, topped with raspberry jam, custard, and billowing whipped cream. Finished with crys…
Agra Chatní
A bold and tangy colonial-era Indian chutney made with green mangoes, raisins, garlic, dried chillies, and mustard seed, all preserved in vinegar and sugar syrup. This sharp, sw…
A Plain Plum Pudding
A hearty, traditional boiled plum pudding packed with raisins, currants, suet, and candied peel, gently spiced and finished with a splash of brandy and lemon essence. Simple to…
An Indian Trifle
A delicate, old-fashioned dessert made from a cinnamon-scented rice flour milk pudding shaped into a star, then filled with boiled custard and decorated with sliced almonds and…
Another (Veal Cutlets)
Tender veal cutlets coated in herb-seasoned breadcrumbs, fried in ghee until golden, then finished in a simple lemon-butter gravy and garnished with crispy bacon rolls. A refine…
Almond Cheese-cakes
Delicate almond-filled pastry tarts made with ground sweet and bitter almonds, sugar, egg yolks, and a hint of lemon and ratafia, baked in a rich puff pastry shell. These dainty…
Andá (or Egg) Kārhī, with Chaná-Ka-Dál
A traditional Indian kārhī made with parboiled chana dal (split chickpea lentils) simmered in aromatic curry spices, finished with eggs poached gently into the dal as it becomes…
Apple or Peach Souffle
A delicate, old-fashioned dessert of scalded fruit pulp layered with a lightly sweetened milk, cream, and egg custard, finished with a cloud of whipped cream prepared the day be…
Acid (or Khdtld Sabzi) KdrhL
A tangy, lightly sweetened vegetable curry made with potatoes, artichokes, and sweet potatoes cooked in tamarind water with warm spices. The dish is finished with a sizzling mus…
A Thick Ox-tail (or Dum-Ká) Soup
A richly flavoured, velvety ox-tail soup thickened with a butter-and-flour roux, then finished with port, red currant jelly, and anchovy vinegar for a deeply savoury, subtly swe…
Another (Rabbits en Matelote)
A classic braised rabbit dish simmered gently with bacon, onions, and mushrooms in stock until tender, then finished with a rich, tangy glaze brightened with lemon, cayenne, and…