Image: T J Edmonds · Public domain
Edmonds Sure to Rise Cookery Book
- Year
- 1908
- Era
- 20th century
- Origin
- New Zealand · Oceania
- Language
- English
- Category
- Australasia
The Edmonds Sure to Rise Cookery Book, first issued in 1908 by the Christchurch baking-powder manufacturer T.J. Edmonds Ltd, ranks among New Zealand's most widely distributed culinary works. Originating as a promotional vehicle for the firm's Sure to Rise baking powder, it evolved into a domestic staple, codifying colonial Antipodean baking traditions across generations. Early editions are notably scarce and command a substantial premium, reflecting both rarity and cultural standing.
Cooking from this book
Christmas Plum Pudding
A classic colonial New Zealand Christmas pudding from the early Edmonds book, boiled in cloths or basins in the traditional British manner. The mixture is generous enough for two large or four smaller puddings, ideal for the festive table in the antipodean midsummer.
Ingredients:
- ¾ lb. flour (or 1½ breakfastcups)
- 2 heaped teaspoonfuls Edmonds' Baking Powder
- 2 ozs. stale bread crumbs
- 1½ lb. suet
- 2 lbs. raisins
- 1 lb. currants
- 6 eggs
- 10 ozs. sugar (brown)
- ¼ lb. almonds
- ½ lb. mixed candied peel
- Salt and spice to taste
Method:
Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.
Reproduced from the public-domain text via Project Gutenberg. Spelling lightly modernised; the headnote is editorial.
Cornish Pasty
A simple settler version of the traditional miner's pasty, brought to New Zealand by Cornish immigrants. Bake at about 200°C (400°F) for the half hour specified.
Ingredients:
- ¼ lb. pastry
- 1 teacupful raw potato
- 1 teacupful raw meat
- A small piece of onion chopped fine
- ½ teaspoonful salt
- ¼ teaspoonful pepper
- 3 tablespoonfuls cold water or gravy
Method:
Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.
Reproduced from the public-domain text via Project Gutenberg. Spelling lightly modernised; the headnote is editorial.
