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 & Recipes on March 21st 2014
biscuits German almond biscuits Mrs C.S. Peel Nusskippfer tea time
… 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 …
Posted in - Mrs C.S. Peel's Recipes & Peacetime & Recipes on March 19th 2014
1905 banana suet pudding Mrs C.S. Peel suet puddings
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 …
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 & Peacetime on March 12th 2014
1923 butter icing cake coffee coffee cake hazelnut Mrs C.S. Peel
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 …
Posted in - Mrs C.S. Peel's Recipes & Peacetime & Recipes on March 5th 2014
breakfast treat crumble topping Mrs C.S. Peel streusel kuchen
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; …
Posted in - Mrs C.S. Peel's Recipes & Peacetime on February 24th 2014
1923 Canadian Lemon Pie; Lemon Meringue Pie Mrs C.S. Peel
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 …
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, …
Posted in - Rationing & Recipes on February 20th 2014
Mrs C.S. Peel rationing ravioli spinach WW1
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:
Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 18th 2014
homemade pasta Italian Paste Mrs C.S. Peel pasta WW1 rationing
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 …