Crunchy Crust Raspberry Pie - 1960's

For the crust:

4 oz. Luxury margarine
2 oz. Castor sugar
2 level tablespoons of golden syrup
8 oz. crushed digestive biscuits

1. Dissolve margarine and golden syrup in a small saucepan and bring almost to the boil.
2. Add this to the crushed crumbs and castor sugar in a mixing bowl and mix thoroughly.
3. When slightly cooled, knead well and press into an 8-inch pie plate or flan ring.  Place in a refrigerator until firm and set.
4. Pile filling into crust just before serving and decorate with whole raspberries.

For the filling:

Half a pint of double cream
1 packet frozen raspberries or one small punnet of fresh raspberries, sweetened to taste.


Whisk the double cream until stuff and fold in the raspberries keeping back a few for decorations.

Keith Floyd's Queen of Puddings - 1980's

Keith describes this dish as a simple winter pudding that is inexpensive to make.  I'd agree with that.

1 pint (600ml) milk
1 oz (25g) butter
Grated rind of half a lemon
3 eggs, separated.
7 oz (210g) caster sugar
3 oz (75g) fresh white breadcrumbs
2 tablespoons of good quality raspberry jam.



1. Warm the milk in a pan with the butter and lemon rind.
2. Lightly whisk the egg yolks with 1 oz of the sugar and pour in the milk stirring well.
3. Strain the custard over the breadcrumbs in a greased 2 pint (1 litre) ovenproof dish and leave to stand for 15 mintes.
4. Bake at 375 degrees F, (170 celsius) for 25 minutes until lightly set.
5. Remove from the oven and spread the top with the warmed jam.
6. Whisk the egg whites until it is stiff, add half the sugar and whisk again until thick and glossy.
7. Fold in the remaining sugar with a metal spoon.  Pile the meringue on top of the pudding and bake at gas mark 4 (350 ferenheit, 180 celsius) until meringue is lightly browned

Keith Floyd's Apple Pie - 1980's

Image via Wikipedia

To make Keith Floyd's Apple Pie:

8 oz (250g) shortcrust pastry
1lb (500g) cooking apples (peeled, cored and sliced)
3 oz Granulated Sugar
3 Cloves

1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate.

2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar.

3. Position the 3 cloves strategically.

4. Brush the pastry edges with alittle cold water.

5. Roll out the remaining pastry and lift carefully over the apples.

6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top.

7. Make a cross in the centre to allow the steam to escape.

8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar.

Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown. 

Image via Wikipedia

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Keith Floyd's Sauce for Cold Meat - 1980's

So its going to be New Years Day, and for some of us there is going to be MORE cold meat and turkey after some more big meals.  Keith Floyd has this wonderful recipe from Floyd on Britain and Ireland.  This makes 2 pints (1 litre).

3 lemons
1.5 ounce (40g) salt
1 ounce (25g) allspice
1 ounce (25g) mustard seed
1 ounce (25g) of white pepper
1 ounce (25g) grated horseradish 
half on ounce (15g) each mace, cayenne pepper and cloves
2 pints (1 litre) vinegar

1. Slice lemons, remove the pips and rub salt into the slices.

2. Mix the allspice , mustard seed, pepper, horseradish, mace, cayenne and cloves.

3. Put the lemons slices in layers in a jar and sprinkle the mixed spices between each layers

4. Pour over the vinegar at boiling point.

5.  Set aside for 24 hours, squeeze, strain and bottle.
Visit Keith's website http://www.floydonline.co.uk/ for more recipes and buy some books.

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Marrow Chutney - 1950's

A chutney recipe from Farmhouse Fare.

4 lbs marrow
1/2 lb pickling onions
6 cloves
1.5 lbs of loaf sugar
half ounce of tumeric
9 chillies
1.5 ounces ground ginger
1.5 ounces mustard
2 pints vinegar
Salt.

1. Cut the marrow into small squares (half inch or so)

2. Lay on a dish and shake some salt over it leaving it overnight.

3. Drain it, then boil the other ingredients for 10 minutes

4. Now add the marrow and boil for half an hour, or until tender and put into jars.

For more information about making Chutney visit allotment.org.uk

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Chestnut Jam - 1950's

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Here is another entry from Farmhouse Fare, and one that I am quite keen to try out.  This might be even better with mixed nuts, hazelnuts and even peanuts?
2lbs of sweet chestnuts
1.5lbs of loaf sugar
1 teaspoon of vanilla essence
half a pint of water to make syrup
1. Cut a cross in the chestnuts then boil chestnuts until ready.  This should take between 20 minutes and half an hour
2. Peel and skin them then crush them through a wire sieve.
3. Make a syrup with the water, sugar and the vanilla essence.
4. When it is ready, put in the crushed chestnuts and cook gently until faily stiff.  Put in hot glass jars and cover. ru
If you want to cheat just use syrup from Tate & Lyle with added vanilla essence.  Also have a look at this interesting article about foraging for sweet chestnuts.

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Home-Made Cider

[caption id="" align="alignright" width="160" caption="Image by MightyBoyBrian via Flickr"][/caption]

Farmhouse Fare gives a recipe for home-made cider.  I have put a link to www.allotment.org.uk at the bottom as they go in to more detail about making your own cider and wine.

1. Take fallen apples (smaller ones are better for this recipe) and cut up then place in an earthenware jar.
2. Cover with cold water and protect with muslin and let it stand for 10 days giving it the occasional stir daily.

3. When fermentation has ceased strain and add 1 3/8 (624g) of sugar to each gallon.

4.  Add a slice of beetroot to the mixture to improve the colour.

5. Bottle and let stand uncorked for 14 days.  It should then almost cease working.

6. Cork securely and in two or three months time, you should have sparkling cider.

For a more scientific method, have a look at this.

 

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Cookbook Focus: Floyd on Britain & Ireland (1988)

Recipe Vintage is all about me sharing my favourite recipes with whoever gives a hoot, whether I have made them or not. So I can not start doing this without talking about the books that I read and why I love them. So here is my first one.

This is one of my favourite books in my collection.  Keith Floyd travels all over the country finding local recipes and giving them a bit of vavavoom but democratizing it at the same time. Beside a lot of eighties gourmet stuff is some quite nice traditional recipes.  It is well balanced in types of dishes with clear methods and good photos, however there is a lot gourmet recipes which require a lot of faffing and special ingredients.

I liked Keith Floyd and I was genuinely sad when he died.  His many adventures and television series where he cooked relatively complex dishes in remote locations with portable stove and bottle of wine in tow isn't matched these days by chef's staying to the comfortable confines of the television studio or even (heaven forbid) their own home kitchen.

I am going to present you with a few of the best recipes from this book, a lot of them are quite pretentious and detract from the parameters of this website (vintage, traditional, affordable, practical recipes) but some of them are spot on.

RIP Keith, you are sadly missed.

Fish in Dark Beer

Another dinner party favourite from the fifties.  This dish ripe for modification and some experimentation, try choosing different types of beer and vinegar to use.

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

3 lbs of Fish (carp, pike or bass)
1 tablespoon of vinegar
2 chopped onions
4 tablespoons of butter
2 tablespoons of flour
2 tablespoons of brown sugar
5 whole peppers
2 ground cloves
1 teaspoon of Worcester Sauce
1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?)

1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices.

2. Brown the onion in the butter, adding the flour and cook for three minutes.

3.  Add the beer and all other ingredients except the vinegar.

4.  Boil the sauce to the thickness of single cream.

5. Add the fish slices to the sauce, and continue boiling until the fish is well done.

6.  Finally add the vinegar and continue boiling for another two minutes.  Pour the sauce through a strainer and serve separately.

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Recipe Vintage: So far so good?

Recipe Vintage came out of a love of cooking, recipe's and the urge I have to share them with people.  So far, I think I am achieving this with my collection of Vintage recipe's and I hope that everyone is enjoying them as much I am, writing them and adapting them.

I have found some recipe's for home made cheeses and wine too which I will post up today, or tomorrow.  I urge you to have a go at anything that takes your fancy no matter how simple it might be, anything that doesn't work at all let me know and I can tweak them or even create a 'challenging recipe' category for those who want to take on the beefier bad-ass ones.

I am going to start posting some weirder older recipe's too and one that involves a Calf Head I found in Farmhouse Fare and a couple of other curiosities.

Curried Rabbit

This recipe I catalogue

Chocolate Iced Cherry Cake

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This is a traditional classic, Chocolate Cherry cake.  No frills, nothing too fancy and a fifties/sixties classic.

4 oz. whipped fat (margarine or butter?)
4 oz. castor sugar
2 eggs
1 egg yolk
6 oz. Self Raising Flour
4 tablespoons of Milk
quarter of a teaspoon of salt
6 oz. mixed dried fruit
2 oz. glace cherries (cut in half)
1 oz. finely cut angelica
1 oz. chopped walnuts

Decoration
8 oz. icing sugar
glace cherries
walnuts
Egg Whites

1.  Put all the ingredients in a mixing bowl, mix for 1 minute and turn in to a greased 7 inch cake tin.

2. Bake in a moderate oven for about 1 hour

To decorate

Beat together the egg whites and icing sugar until it stands up in peaks.  Spread over cake, decorate with walnuts and cherries.

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Raspberry Cheese

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This odd little recipe will serve six to eight people.

8 oz. grated Cheddar Cheese
1 lb. Raspberries (keep a few for garnishing)
3 oz. Castor Sugar
1 teaspoon of Lemon Juice
mint sprigs (for garnish)
wafers (for garnish)

Whisk grated cheese, sugar, raspberries and lemon juice together and divide between individual dishes.  Chill the dishes then Garnish with the remaining raspberries, a mint sprig and wafer.  If you have an electric blender, then you can use this to mix all the ingredients.

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Chicken Mischief

This recipe would work great with a pre-roasted chicken you get from the supermarket.

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

1 roasting chicken
2 tomatoes
2 tablespoons of oil
2 level tablespoons of honey
quarter pint of stock
1 level tablespoon of cornflour
4 oz. dripping
2 onions
2 tablespoons of pickle
3 tablespoons soya sauce
2 tablespoons vinegar
4 tablespoons water

1. Melt the dripping, joint the chicken and fry gently until well cooked and golden brown.

2. Skin and chop the tomatoes and onions.

3. Heat oil and fry tomatoes, onion and pickle for 5 minutes.

4. Add stock, soy sauce, honey and vinegar and bring to the boil.

5. Simmer for 10 minutes.  Blend cornflour with the water and add to the sauce.

6. Bring to the boil stirring.  Serve the chicken and pour sauce around.

Alternatively serve sauce and chicken separately using your fingers to eat chicken and dip with sauce.

Cheese and Orange Salad

Here is a recipe in two parts.  First part is for the salad, second part is the dressing.  As its a French dressing you could get away with a shop bought alternative.  This would be perfect for a sixties themed party.

8 oz. cubed cheddar cheese
2 oranges
2 medium sized onions
4 half inch slices of bread
fat for frying
watercress

French Dressing

6 tablespoons of olive oil
1 tablespoon of orange juice
2 tablespoons of lemon juice
grated rind of 1 orange
salt
pinch of cayenne pepper

1. Place cheese in a mixing bowl.  Remove rind and pith from oranges and separate orange segments.  Peel onions and slice thinly, separate into rings.

2. Cut bread in to half inch cubes, heat fat to smoking point (really really hot) and fry until golden brown, then drain well.

3. Wash watercress if needed.  Make dressing by mixing all ingredients together.

4. Toss all ingredients in dressing separately and arrange in circles overlapping towards the centre.

*Editors Note*
This is quite a straightforward recipe, but without pointing out the obvious you would need to toss togehter the fried bread, watercress, cheese, onions and oranges depending on the style of salad you desire.  Tossing the salad might not work, laying it out in some sort of order and presentation might work better.  Please feedback if you try this recipe.

Aberdeen Sausage

This will serve 8 to 10 people.  It is great for cold meat and sandwiches.

1 lb. lean steak or steak mince
8 oz. bacon
1 small onion
4 oz. rolled oats
1 tablespoon or Worcester Sauce
1 egg
1 level teaspoon of salt
Quarter level teaspoon pepper
Some dried breadcrumbs

1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce, beaten egg and seasoning and mix well.

2.  Shape in to a long thick sausage and wrap carefully in aluminium foil, sealing the ends well.

3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam.

4. Put the dried bread crumbs ready on a piece of greaseproof paper.  Remove the foil carefully and roll the sausage in the crumbs to coat thickly.

5.  Leave until cold and store in cool place.  Slice thinly and serve.

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Braised Beef With Prunes and Wine

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This will serve between two and four people.

2 lb, piece of lean beef (either a flank, rib or chunk)
1 large piece of bacon rind or lean scraps of bacon
1 oz. fat
8 oz. onions
8 oz. carrots
8 oz. prunes, cooked
half a level teaspoon of salt
quarter a level teaspoon of pepper
half a pint of red wine
8 oz. noodles
Grated parmesan cheese

1. Chop the onion and carrots.  Wash the bacon rind.

2. Melt the fat in a deep saucepan or enamelled cast iron casserole.  Fry the meat in it until golden brown all over.

3.  Remove the meat and put the bacon rind in the bottom covering it with the vegetables.

4.  Add the seasoning  and wine, returning the meat.

5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender.

6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter.

7. Carve the meat and arrange slices in the middles of the noodles and put the vegetables, prunes and sauce around it.  Sprinkle noodles with cheese and serve with peas, green beans or spinach.

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Shrimps In Beer

This is a classic fifties seafood starter

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.

4 Cups of beer
3 shallots
2 onions sliced
5 tbsp. butter
2 pounds of raw shrimps
a Sprig parsley in a bouquet
Bayleaf
Celery
5 tablespoons flour
1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes.

2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper.

3.  Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together.

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Cornish Potato Cake

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This is a tradtional Cornish recipe.  For this you will need:

Half a pound of boiled potatoes.
Half an ounce of butter.
2 oz. flour
Pinch of salt.

1.  Mash the boiled potatoes while hot with the butter and mix well together.

2. Add salt and sprinkle in the flour mixing evenly.

3. Roll out  very thin on a floured board and cut out in rounds about the size of a saucer.

4. Place on a hot griddle or greased frying pan.

5. Stab with fork and cook three minutes on each side.  Serve hot.

Stelk (A Traditional Irish Recipe)

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For this traditional Irish side dish, adapted from Farmhouse Fare you need:

2 dozen of the later spring onions. (Those which are too coarse to use otherwise, are best for this dish but normal ones are acceptable).
Potatoes
Milk

You can use chives for this dish as an alternative.

1. Chop the onions into small lengths and simmer in milk until tender.

2. Boil or steam a good dish of potatoes. (1 lb possibly?)

3.  When cooked, mash them with a little milk and strain the onions and add these to the potatoes mixing well.  Serve very hot.

4. Add a large piece fresh butter (Clover or organic butter possibly?) to each plate that the Stelk is to be served on.

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Homemade Salad Cream

Tired of the Heinz stuff?  Take this from Farmhouse Fare.

1 tablespoonful mustard (assuming this is English?)
1 tablespoonful of sugar
1 teaspoonful flour
half a teaspoonful of salt
2 eggs
three quarters of a breakfastcupful of vinegar
Cream.

[caption id="" align="alignright" width="240" caption="Image by FotoosVanRobin via Flickr"][/caption]

1. Mix mustard, sugar, flour and salt together.

2. Add the eggs, then the vinegar.

3. Let it stand in boiling water and stir until mixture thickens.

4. Allow to get cold then add cream and a little milk if necessary until it is the required thickness.  Should keep for 12 months.

 

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Lemon Curd Dumplings

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4 oz. Shredded suet
8 oz. flour and salt mixed with some cold water.
2 eggs well beaten
1 teacupful of castor sugar
1 large or two small lemons, the juice and rind of.
2 oz. fresh melted butter.

These dumplings should be made in small individual moulds to prevent any water getting in to spoil lemon curd centres.

1. Well grease some small moulds and line with thinly rolled suet pastry made with 4 oz. shredded suet, 8 ozs. flour, salt and mixed with cold water.

2. Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of the lemons and the melted butter.

3. Whip all together and nearly fill each dumpling.

4. Cover tops with a lid of pastry making sure you squeeze the edges together well.

5. Tie over with greased paper and steam for 1 hour and 15 minutes.  Turn out carefully and sift with a little fine sugar and serve hot.

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Lamb With Rice

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1 Breast of Lamb
2 oz. Butter
1 Onion
8 oz. Rice
1 oz. Raisins
2 Beef Extract Cubes (OXO or Knorr will do)
2 Pints of water
8 oz. Tomatoes
salt and pepper

1. Cut the lamb into pieces and trim off excess fat.

2. Melt 1 oz. butter in a saucepan.

3. Chop the onion and cook with the meat in the butter for a few minutes.

4. Cover with water, bring to the boil and crumble in the beef extract cubes.

5. Reduce the heat and allow the meat to cook until tender which should be for about 1 hour.

6. In another pan, melt 1 oz. of butter and cook the rice for a few minutes

7. Add raisins, chopped tomatoes, salt and pepper. Cook gently for 15 minutes.

8. Strain over the stock from the meat.

9. Strain off any liquid and serve.

This recipe is worded in the book quite confusingly and I have tried to re-word it accurately.  If you have any idea what they mean, or have any success with this dish please contact me and I will amend this recipe.

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One Stage Chocolate Cake

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4 oz.  luxury margarine or organic butter
4 oz.  sieved self-raising flour
5 oz. castor sugar
1 heaped teaspoon of sieved cocoa
2 eggs
1 tablespoon of milk

For the filling:

2 oz. Plain Chocolate
2 oz. luxury margarine or organic butter
2 dessert spoons of hot water
1 oz. castor sugar
1 dessert spoon of milk

 

1. Mix ALL cake ingredients quickly in a mixing bowl

2. Beat well with a wodden spoon for one to two minutes.

3. Put mixture into two 7-inch sandwich tins greased with margarine and the bottom lined with greaseproof paper.

4. Smooth tops and bake in the middle of a moderate oven 20 to 25 minutes.  Cool on a cake rack.

Filling

1. Melt chocolate carefully over hot water (don't let it get hot) then cool it slightly.

2. Whisk margarine, chocolate and castor sugar in a small bowl for one to two minutes.

3. Add water, then milk, then whisk.  Sandwich cakes together with chocolate filling.  Dust top with sugar.

 

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Cheese Straws

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4 oz. Flour
2 oz. Margarine
2 oz. Processed Cheese (Cheddar will be fine)
teaspoon of water
Worcester Sauce
Cayenne Pepper

1. Rub some butter or fat into flour, add sieved processed cheese, pepper and Worcester sauce.

2. Mix with water until dough holds together.

3. Roll out one eighth inch thick. Stab with a fork and cut into fingers and put on greased trays or sheets of baking paper.

4. Bake in a very hot oven (200 to 180 celsius) until golden brown.

This cheese pastry can be used to make cheese biscuits too.

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Kentucky Corn Dodgers

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Ingredients

• 1 teaspoonful of salt


• 1 cupful of white cornmeal


• cold milk

Instructions

Mix the salt with the white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.

Originally appears http://www.vintagerecipes.net/books/century_cook_book/kentucky_corn_dodgers.php

Cheese and Sweetcorn Fritters

[caption id="" align="alignright" width="240" caption="Image by Phil Roeder via Flickr"][/caption]

4 oz Plain Flour
Salt and Pepper
1 egg
Quarter of a pint of milk
6 oz. Grated Cheddar Cheese
6 oz. Sweetcorn

Sieve flour and seasoning into mixing bowl.  Graudally beat in milk and lightly beaten egg, stir in cheese and sweetcorn.  Place dessertspoonful in hot fat and fry until crisp and golden brown.  Drain well and serve as a main dish, a cocktail savoury or as an accompaniment to chicken.