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 …
… or Nut Crescents. These are German biscuits. Our brilliant neighbour Jane who my daughter said she would like to have as her Mummy if I die (???) said, “They are like a sexy shortbread.” Can you think of a better description? I can’t!
Also, Anna del Conte asked for the recipe after I bought her …
This recipe is pre war (bananas were not widely available during). I added a butterscotch sauce. It is quite dense in its texture so mix it with a light touch.
In the words of Granny Dot:
‘Mix together 8 oz. of bananas but into small pieces, 6 oz. breadcrumbs, 4 oz. castor sugar, and 4 oz finely …
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 …
There is definitely something hugely indulgence about a cake with layers. How about doubling the quantity and therefore height and really producing a sumptious treat? That is what I will do next time….
In the words of Granny Dot:
‘4 oz. of flour; 4 oz. of butter; 4 oz. of sugar; 1 teaspoonful of baking powder; 2 eggs; 2 …
One of my favourite Granny Dot recipes. Perfect at tea time or for breakfast.
In her words:
‘For the Kuchen: 12 oz. of flour; 1 saltspoonful of salt; 3 oz. of sugar; 1 oz. of yeast; 1 egg; 3 oz. of butter; milk to mix.
For the Streusel: 3 oz. of flour; 3 oz. of butter; …
While my favourite lemon pie mixture involves several egg yolks, butter and sugar, Granny Dot’s involves milk and cornflour. It is delicious and much less time consuming to make, even less so if you use pre-made pastry. However, part of the joy is in recreating the past and using both lard and butter in the pastry …
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, …
I made this for Anna del Conte using Granny Dot‘s war rationing recipe. It was a storm-ridden day so I took it to her house and they were almost blown off the tray as I transferred them from car to kitchen. The photograph below was taken there, so the beautiful plate is hers:
If someone had asked me to have a guess at what First World War Rationing recipes included, on my list would not have been pasta. However, here it is, almost as tasty as what we are used to. Egg is replaced with water at times due in part to their being rationed. Anna del Conte says that …
