August 17, 2017
Juice of 12 large limes or lemons (approx. 3 cups juice)
12 pints water
6 cups sugar
Rind of 3 limes or lemons
- Stir the sugar and rind in the water until the sugar is dissolved.
- Add the juice and stir well.
- Serve at once in glass with cracked ice.
Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.
1 large lemon
4 oz flour
1 tsp baking powder
Pinch of salt
½ oz margarine
1 oz sugar
- Grate rind of lemon. Squeeze out and strain the juice.
- Sift the flour, baking powder, and salt into a bowl. Rub in the margarine.
- Stir in the sugar, lemon rind, egg, and enough lemon juice to make a fairly soft dough.
- Roll out to half inch in thickness.
- Use a small glass or cookie cutter to cut out as many as it will make and bake until golden brown.
1 can sweetened condensed milk
Juice of 3 - 4 lemons
Rind of 2 lemons
6 oz cordial
3 cups water
- Beat the milk and lemon juice together, then beat in the cordial and water.
- Pour into ice cream trays and freeze.
- When partially frozen, remove, beat in a chilled bowl until smooth, and add lemon rind.
- Pour back into trays and re-freeze.
3 grapefruits or 9 large lemons
4½ lb white sugar
1½ gallons water
6 tsp tartaric or citric acid
- Grate the rind of 2 oranges and the grapefruits or lemons.
- Squeeze the juice from all the fruits.
- Stir the sugar and water over a gentle heat until the sugar is dissolved.
- Pour this hot syrup over the grated rind. Add the acid and leave overnight.
- Stir in the fruit juices, strain, and pour into bottles or serve on crushed ice.
Lettuce and Tomato Salad
1 head lettuce
3 large tomatoes
2 tbsp olive oil
1 tbsp vinegar
¼ tsp salt
- Wash the lettuce carefully and drain well.
- Arrange the lettuce in a salad bowl. Slice the tomatoes and place on the leaves.
- Mix oil, vinegar and salt and pour over the salad.
Note: A variety of vegetables may be used, e.g. cabbage, diced pumpkin, cucumber, etc.
1 lb sugar
¼ pt water
½ pt lime juice
1 small piece of spice or mace
- Put the sugar, water and mace to boil (without stirring) for about 5 minutes.
- Add the lime juice, bring to a boil and skim.
- Continue to boil until the liquid spins a thread when poured from spoon.
- Remove from the heat and cool before bottling.
1½ lb beef or pork liver
8 oz bacon
1 clove garlic
15 oz bread crumbs
2 tsp salt
¼ tsp black pepper
1/8 tsp grated nutmeg
1 onion, grated
2 bay leaves (optional)
- Remove the skin and tubes from liver, put it into a pan, add a little water and simmer until partly cooked.
- Put the partly cooked liver, half of the bacon, the garlic and eschallot through a mincer.
- Add the bread crumbs, beaten eggs, onion and seasoning, and mix thoroughly.
- Lay bay the leaves in the bottom of a loaf pan and line with the remaining bacon slices.
- Fill the pan with the mixture. Cover with buttered grease-proof paper or foil and bake in a moderate oven at 350°F for 1 hour, or until mixture is cooked.
- Unmould onto a platter and garnish with parsley and tomatoes.
1½ lb flour
1½ lb sugar
1½ lb margarine
1 - 2 eggs
3 tsp baking powder
1 tsp vanilla essence
2 - 3 tbsp milk or water
- Cream the margarine and sugar together until light and fluffy. Add the eggs one at a time, creaming thoroughly after each addition. Add essence.
- Sieve the flour with the baking powder.
- Lightly fold in the flour alternately with the milk or water. The mixture should be soft enough to drop easily from the spoon.
- Bake in a greased loaf pan for 30 - 40 minutes, in a moderately hot oven. Turn out and allow to cool.
A variety of coloured preserved fruit may be used. The cake may be cut horizontally in two or three layers, then sandwiched together with butter cream filling (see Demerara Gateau).
2 lb pork in one piece
¼ lb lap chung
12 bundles pakchoy (bok choy)
½ lb pumpkin
2 lb low mein noodles
4 tbsp oil
½ tsp salt
½ tsp vetsin
Seasoning for Pork
3 tbsp sugar
½ tsp Chinese spice
2 tbsp shee yow
½ tbsp vetsin
2 tsp salt
- De-bone the pork, remove the skin and excess fat, and season with all the seasonings listed.
- Heat a little oil in a baking pan, put the pork in, and roast at 400°F for 1 hour.
- Cut the pakchoy coarsely, and cut the pumpkin lengthwise.
- Cook the lap chung in boiling water for 15 minutes, then thinly slice diagonally.
- Boil the pakchoy and pumpkin for 5 minutes. Remove from the pan and add 2 teaspoons of salt and 4 tablespoons of oil.
- When the pork is cooked, remove and cut into thin strips.
- Put the noodles into boiling salted water, then remove and strain when the water comes back to a boil.
- Add 3 tablespoons of oil, the vetsin and 4 tablespoons of shee yow to the noodles.
- Place the noodles on a dish. Arrange the vegetables on top with sliced pork and lap chung.
- Garnish with shredded omelette and chopped eschallot.
RECIPES ON THIS PAGE
Lettuce and Tomato Salad