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| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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21-03-2008, 06:17 AM
posted to rec.food.historic
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Bath Oliver biscuits (crackers)
There is a famous English biscuit called a Bath Oliver. Its origin is
in the 18th Century. http://igourmet.gourmetfoodmall.com/...p?product=5811 A recipe is given at http://net-cookbook.com/recipes/bthcrkrs.txt The result is close to the currently made commercial version - probably even better. However if you are going to follow this recipe you will find that (1) the biscuit should be rolled out thinner than specified, and (2) the temperature needs to be reduced and the cooking time increased. I made the recipe work by cooking for 30 minutes at 150 degrees C (300F) and then drying out for 20 minutes at 120C (250F). Otherwise you end up with a soggy biscuit that is too brown. Real Bath Olivers are baked to being only slightly off-white. My question is this. The recipe gives the source as the Time-Life series The Good Cook, volume Cookies & Crackers. I am curious to know what historical context is given for this recipe in the Time-Life book. I can find no other recipe in various books devoted to traditional English cookery. Does anybody have this Time-Life book? I can't lay my hands on it Downunder. A scan of the relevant page would be most welcome. Just remove REMOVE in the email address. 
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23-03-2008, 02:39 PM
posted to rec.food.historic
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Bath Oliver biscuits (crackers)
Richard Wright wrote:
There is a famous English biscuit called a Bath Oliver. Its origin is in the 18th Century. http://igourmet.gourmetfoodmall.com/...p?product=5811 A recipe is given at http://net-cookbook.com/recipes/bthcrkrs.txt The result is close to the currently made commercial version - probably even better. However if you are going to follow this recipe you will find that (1) the biscuit should be rolled out thinner than specified, and (2) the temperature needs to be reduced and the cooking time increased. I made the recipe work by cooking for 30 minutes at 150 degrees C (300F) and then drying out for 20 minutes at 120C (250F). Otherwise you end up with a soggy biscuit that is too brown. Real Bath Olivers are baked to being only slightly off-white. My question is this. The recipe gives the source as the Time-Life series The Good Cook, volume Cookies & Crackers. I am curious to know what historical context is given for this recipe in the Time-Life book. I can find no other recipe in various books devoted to traditional English cookery. Does anybody have this Time-Life book? I can't lay my hands on it Downunder. A scan of the relevant page would be most welcome. Just remove REMOVE in the email address. I, insane cookbook collector, happen to have gotten a copy of this book recently. The source given is W. T. Fernie, M.D., "Meals Medicinal: with 'Herbal Simples'". Bristol: John Wright & Co., 1905. There IS a small introductory paragraph with the recipe, which you may find of interest. I won't type it here, because the copyright is, no doubt, in effect. I'll try to get the relevant two pages scanned and sent this evening. HTH! -- Jean B.
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24-03-2008, 12:18 AM
posted to rec.food.historic
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Bath Oliver biscuits (crackers)
On Sun, 23 Mar 2008 10:39:39 -0400, "Jean B." wrote:
Richard Wright wrote: There is a famous English biscuit called a Bath Oliver. Its origin is in the 18th Century. http://igourmet.gourmetfoodmall.com/...p?product=5811 A recipe is given at http://net-cookbook.com/recipes/bthcrkrs.txt The result is close to the currently made commercial version - probably even better. However if you are going to follow this recipe you will find that (1) the biscuit should be rolled out thinner than specified, and (2) the temperature needs to be reduced and the cooking time increased. I made the recipe work by cooking for 30 minutes at 150 degrees C (300F) and then drying out for 20 minutes at 120C (250F). Otherwise you end up with a soggy biscuit that is too brown. Real Bath Olivers are baked to being only slightly off-white. My question is this. The recipe gives the source as the Time-Life series The Good Cook, volume Cookies & Crackers. I am curious to know what historical context is given for this recipe in the Time-Life book. I can find no other recipe in various books devoted to traditional English cookery. Does anybody have this Time-Life book? I can't lay my hands on it Downunder. A scan of the relevant page would be most welcome. Just remove REMOVE in the email address. I, insane cookbook collector, happen to have gotten a copy of this book recently. The source given is W. T. Fernie, M.D., "Meals Medicinal: with 'Herbal Simples'". Bristol: John Wright & Co., 1905. There IS a small introductory paragraph with the recipe, which you may find of interest. I won't type it here, because the copyright is, no doubt, in effect. I'll try to get the relevant two pages scanned and sent this evening. HTH! Thanks Jean.
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