Victorian Cold Cream

Found a modernization of a Victorian cold cream recipe, and I've decided to make a couple batches to add to my soaps and baking as presents for people. The original recipe quoted on the page sounded interesting, and mostly simple:

Two ounces of oil of sweet almonds, half an ounce of spermaceti, a drachm of white wax and one ounce of rose water...

Auntie Kay's Mincemeat Recipe

Continuing with the old fashioned Christmas stuff, I decided to make some mince pies. Rather than search the net for recipes this time though, I decided to pull out an old recipe book that was written by my Great Aunt for my Gran on her wedding day in 1940. My mom has it now, and it's a really fascinating little book, with recipes for everything from ketchup to cough syrup. There are two recipes in it for mincemeat; I chose the first one purely because it made a smaller batch. Here's the recipe as it appears in the handwritten cookbook:

Visions of Sugar Plums?

So I was thinking the other day that even though I've heard about sugar plums every Christmas, I'd never actually seen, let alone eaten, one. After doing a little hunting around for recipes, thinking I was looking around for some way to preserve fruit, I found out that the visions of sugar plums dancing in my head were all wrong!

Turns out, they aren't plums at all, but rather a confection made from dried fruits and roasted nuts and/or spices combined with citrus peel and honey, formed into balls and rolled in powdered sugar. The word 'plum' was used in times past to describe several different round, sweet fruits or confections rather than the specific type of fruit we use the term for today. I decided to try making some with a Sugar plum recipe I found at Saveur to experience the real thing first hand. Here are the results: