Posts in the Category: Mrs C.S. Peel’s Recipes

Leftovers idea

Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing on May 7th 2020 0 Comments

One of few veg I can guarantee Mats will eat (he is 11), is broccoli.  Over enthusiastic about how much he may consume, I had enough leftover for a whole other family lockdown sitting.  Turning sadly pale in colour (the broccoli!) in the fridge, this was the answer, this time anyway.  And you probably will …

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Afternoon Tea Biscuits

Posted in - Bake & Mrs C.S. Peel's Recipes & Peacetime on October 12th 2015 0 Comments

Really exciting that today Afternoon Tea which is being published by Amberley Publishing is going to the printers!  I had to make a last minute change to the photographs so whizzed up this recipe below. This is the only one in the book which is Granny Dot’s.

These are light and delicate. Butter pats are surplus to …

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WW1 Baked Salmon Ration Recipe – delicious I promise!

Posted in - Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing & Seafood on March 23rd 2015 0 Comments

In a local village hall – I write ‘a’ because we live between quite a few villages and their halls in no-man’s land, not belonging to any in particular –  Granny Dot’s recipes were used for their annual fund-raising event, raising a grand sum of £600!  Among the recipes was this which was so popular that I …

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WW1 Rationing – Maize Woodcock

Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015 2 Comments

 

In The Victory Cooking Book, 1918, this is called Maize Woodcock.  Does anyone have any insight into why?!  To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, …

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Canapes a la Fribourg

Posted in - Canapes & Peacetime & Recipes & Seafood on January 26th 2015 0 Comments

These are hard to resist. To recreate exactly is a time-consuming process. Alternatively, use whichever whizzing gadget you have and a fine sieve to speed things up a little…

But first, here’s Granny Dot’s version:
Materials and Method.–Steam a haddock, and work the flesh through a sieve, moistening it with a little milk, when necessary. Mix …

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