We are all advised to eat more foods with the bran intact or whole grains, such as wholemeal bread, brown rice, wholemeal pasta, wholegrain breakfast cereal, and the like, but happily, there is so much more you can do with a packet of bran in your own kitchen. Adding bran to recipes instantly increases the foods wholesome goodness.
Bran on its own is a budget-friendly ingredient, but it doesn’t just have to be added to breakfast cereals or porridge; it’s also great for tasty home-bakes and other recipes. I hope you give one of these old recipes a go and do let us know if you do. More recipes will be added ASAP!
For useful directions, advice, and measurement conversions that will be handy while baking or cooking old recipes, do have a look at our helpful guide.
Table of Contents
- Victorian Bran Recipes from Dr Allinson’s Cookery Book [1858-1918]
- Victorian Bran Recipes from A Plain Cookery Book for the Working Classes BY CHARLES ELMÉ FRANCATELLI, [1852]
Victorian Bran Recipes from Dr Allinson’s Cookery Book [1858-1918]
BRAN TEA
Mix 1 oz. of bran with 1 pint of water, boil for 1/2 hour, strain, and drink cool. A little orange or lemon juice is a pleasant addition. When this is used as a drink at breakfast or tea, a little sugar may be added to it.
Victorian Bran Recipes from A Plain Cookery Book for the Working Classes BY CHARLES ELMÉ FRANCATELLI, [1852]
Bran Tea: a Remedy for Colds, etc.
Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles.