Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing on May 7th 2020
gluten free leftovers rationing
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 …
Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing & Vegetarian on April 26th 2020
This is from last weekend and despite being in lock down, I feel as busy as before so have not got around to posting this yet. Well I probably am not busy really but I am enjoying being able to focus on all those things I perhaps didn’t before, like painting walls and doors. Sadly …
Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on September 29th 2015
rationing rationing pancakes WW1
I have not been adding recipes for a few weeks due to finalising two books, exciting but stressful – if anyone wants to know about how to prepare a book for publishing, ask me! The first book has become the second so that Edwardian Tea which contains the fun side of that era’s history with recipes, will …
Posted in - Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing & Seafood on March 23rd 2015
baked ramekin recipe rations salmon bake tinned salmon WW1 rationing
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 …
Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015
breakfast; rationing polenta WW1 rationing
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, …
Posted in - Breakfast & Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015
polenta
This is a precursor for the recipe which will follow for Maize Woodcock.
Materials. – 1 quart water, ½ pint maize semolina (yellow), ½ oz. salt, 1 oz. fat, a little cheese (if this is added, fat may be omitted).
Method. – Boil the water, add salt and fat and semolina or cornmeal (yellow). If white maize …
Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on December 1st 2014
Mrs C.S. Peel puddings; world war 1 rationing recipes
Part of my book which is to be published in October 2015 – Bicycles, Bloomers and Rationing Recipes – this is a bulky dish which fills the gap quickly, so I understand why it is part of a rationing cookery book. I would not however, recommend it for gastronomic indulgence!
In the words of Granny …
Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on March 27th 2014
maize batter pudding; maize; polenta; world war 1; rationing
Another surprise. I can completely see how this would fill the gap left by limited stocks during WW1. It was met with reluctance by some, associating maize with the feed of animals. Maize is polenta and if you use a top quality non-fast action type, the pudding will have greater texture which adds to the pleasure …
Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on March 18th 2014
meat loaf Mrs C.S. Peel war galantine WW1
During the War period this would have been boiled in a cloth. Baking it in a loaf tin lined with bacon and topped with beef dripping is actually delicious. Bulk is added with red lentils to which I have added the zest of a lemon and an extra tablespoon of mixed herbs.
If you would like …
Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 23rd 2014
macaroni cheese Mrs C.S. Peel WW1 rationing
Familiar in the combination of pasta and cheese, but not in its name; nouilles is french for noodle. So perhaps Granny Dot’s pasta recipe came from France? I need to investigate further.
In the words of Granny Dot:
‘Ingredients. – 3 oz. nouilles, salt, boiling water, 1 oz. of margarine, half a pint of hot milk, …