Wilsford House Recipes
Grant’s mother Ethel Nancy Burge, was a fantastic cook. The Wilsford House kitchen was her haven. She had her own go-to recipes which were handwritten and stored safely in one of her many recipe books. Later in her life, the family gifted her a typewriter so that she was able to type them up as a keepsake.
From biscuits and cakes to savoury dishes and preserves, there was always something waiting at Wilsford House to indulge in.
She was also given many recipes from friends and colleagues through her work as a Barossa community nurse. She treasured them so dearly. She referenced each recipes with the name so that she’d never forget where it came from.
We are honoured to have these recipes today and what better way to share more about the history of Wilsford House than with cherished recipes just as they were written by Nan, together with the fond memories of the cook she was.
Recipe by Ethel Nancy Burge
- 1 egg
- 1 dessert spoon of sugar
- 1 tablespoon of butter
- 1 cup of milk or buttermilk
- 2 cups of self-raising flour
- Half a teaspoon of salt
- Barossa Jersey Fresh Cream
- Jam of your choice
Beat 1 egg well with 1 dessert spoon of sugar.
Melt 1 level tablespoon of butter and add to it 1 cup of milk or buttermilk.
Sift 2 large cups of self-raising flour with half a teaspoon of salt.
Mix to a soft dough with the egg and milk mixtures, using a knife. If necessary, dust in a little extra flour, but do not have too firm.
Chop mixture about with a knife. Roll out about half an inch thick, very lightly, and cut into shapes.
Bake 8-10 minutes in a hot oven.
Serve with whipped cream and jam.