Thursday, November 28, 2013

Crepes Au Mocha - 1970's (Robert Carrier Cookery Card)

There is nothing better, in my world, that coffee flavoured stuff.  And here is a fantastic little recipe for Coffee flavoured Crepes :) :)

Sunday, November 24, 2013

Cream of Potato Soup - 1960's (Marguerite Patten Recipe Card)

Potatos are a large portion of the British diet.  Yet essentially they are a really boring vegetable, tasteless and a pain to prepare.  Why do we like them so much? Because they accompany most dishes without obliterating the flavour, they make are softly spoken and don't offend anyone.  Which makes me realise that when they become the main focus of a meal, you have to make sure you put plenty of zing in to it.

Luckily for us, there are lots of cool potato recipes that do just this.  In this recipe, onions and seasoning provide the backbone of the flavour.

Lobster Chowder - 1960's (Marguerite Patten Recipe Card)

There is a distinct lack of seafood recipes on this blog.  The main reason is that I don't really do seafood, and the idea of it makes me turn a little green.

But, I know that the hundreds (HAHAHA) of emails and comments that I get on this blog each week do request that I do a few more seafood related posts.  So here is one... and as we're on a theme of soups and chowders today, this one is quite apt.

Ham and Bean Supper Chowder - 1960's (Marguerite Patten Recipe Card)

The temperature has dropped here in Exeter.  And now is the perfect time to start looking at Soup and Chowder recipes for an instant hot savory fix.

Tuesday, November 19, 2013

Nettle Soup - 1960's (Marguerite Patten Recipe Cards)

For someone that writes about food, has a general preoccupation with culinary matters and mixes with those who have brilliant gastronomic taste, I have very crude food tastes.  And the idea of Nettle Soup doesn't really do anything for me, despite the majority of people who I have spoken to over the years who have said how nice it is.

I encourage you to give it a go.  If it is nice, tell me and it might encourage me even more to go and pick some and see what happens!  Nettles are a free and abundant plant, but be careful you pick from a spot that you know has not been treated with weed killer.

Blackberry Chiffon Pie - 1960's (Marguerite Patten Recipe Card)

A few notes with this recipe.  First off it needs gelatine, so make sure you inform any vegetarians who you might be offending.  Alternatively you could try using pectin, but the consistency might suffer if you do so it might need a bit of tweaking to make a vegetarian-friendly version.

It requires lots of Ginger Biscuits, so by default I am in love with this recipe already just by reading it!

Creamy Apricot Almond Fudge - 1960's (Marguerite Patten Recipe Card)

The great thing about Christmas is presents.  Sometimes, however, it isn't that easy to fork out lots of money for presents especially when you know that the stuff you're buying them could be easily made yourself with all that spare time that you might or might not have.

Our friend Hannah makes fudge for people, normally different flavours in different wrappings, but all hand made.  It is a sweet idea (literally) that has given me a few ideas myself for Christmas presents.

Marguerite Patten is a great lover of sweets and nice things, as well as the staple 'Roast Beef' stuff she has many other books dedicated to sweets and making thereof.

Monday, November 18, 2013

Beef Bourguignonne (Fondue method) - 1960's (Marguerite Patten Recipe Card)

Beef Bourguignon is one of those classic 'childhood' recipes, a staple classic that your mum shows you how to make before you disappear to university and ultimately fending for yourself.

It can be slow cooked, or like this recipe, it can be used in a Fondue.

This is a party piece, a classic sixties non-cheese fondue.  There is quite a bit of prep, but it'd be perfect for that authentic sixties/seventies feel to any themed occasion.

Honey Angel Cake (Christmas, Festive, Traditional) - 1960's (Marguerite Patten Recipe Card)

Happiness Tree Cake; Christmas Pudding Cake - 1960's (Marguerite Patten Recipe Card)

I have included this one for its pure weirdness.  A Marshmallow covered Christmas Pudding and a Happiness Tree Cake...also covered in marshmallows.

Claret Punch and Mulled Ale - 1960's Marguerite Patten Recipe Card

Without a doubt the best part of Christmas is the excuse to have Mulled Anything.  Wine and Cider tend to be the traditional choices, but here is a fascinating little recipe for Mulled Ale!

Christmas Cake - 1960's (Marguerite Patten Recipe Card)

A theme tonight.  Now its the sister of the Christmas Pudding, again this needs lots of brandy!  Christmas Cakes have mixed origins, but take a gander at this lovely website to get the full fascinating history.

Christmas Pudding 1960's - Marguerite Patten Recipe Card

Love it of loathe it, that time of year is bearing down on us.  It is about this time the foodies among us, start thinking about Christmas Pudding, which takes a lonnng time to make if you do it properly.

So I invite you to have a go at Marguerite Patten's version, and see if you can make one just like you used to have when you were a kid (hopefully a good thing).

Sunday, September 15, 2013

School Cake 1920s (The Anerly Cookbook)

Here is a very basic cake recipe. I can imagine it would have plenty of scope for adding to or modifying.

1lb self raising flour
6ozs butter or lard
4ozs castor sugar
2ozs currants
2ozs sultanas
2ozs raisins, stoned and chopped
2 eggs, well beaten

Rub the butter or lard into the flour then add the other ingredients also a drop of milk if required.

Put in a well greased tin and bake for one and a half hours.

Marrow Pickle (1920s, The Anerly Cookbook)

4lbs of Vegetable Marrow
1/2oz of ground ginger
1/2oz mustard
3/4lb moist sugar
2ozs eschalots
9 small chillies
14 cloves
1/2oz tumeric
3pts vinegar

Cut the marrow in to 1/4 inch squares, put into a colander and sprinkle with salt. Leave one night then strain.

Boil all other ingredients together for 10 minutes then put in the marrow and boil slowly until tender.

Friday, May 31, 2013

Moist Chocolate Sandwich - 1960's (Marguerite Patten Card Index 6)

Moist Chocolate Sandwich.  Very much a variation on a theme, but a quite delicious theme.  

Speedy Orange Cake - 1960's (Marguerite Patten Index Card 5)

I have such good memories of this recipe.  It reminds me of that quintessentially English past time of High Tea or even being a young lad at the village Fete etc.

It is also pretty easy, as most of Marguerite Patten's recipes are.  If you don't like Orange, you can use Lemon rind instead.

Wednesday, May 29, 2013

Summer Pudding - 1960's (Robert Carrier Cookery Card)

Another amazingly easy recipe from the hayday of the Beatles...

This recipe is in anticipation that we might actually have a summer.  My mum always makes this recipe, and although the whole 'bread-as-pudding' concept is not one I can quite get my head around it is always enjoyable with lashings of custard.

New Acquisition. Robert Carrier - Cookery Cards

One of the best things about going to the Recycling Centre is having a look for old recipe books.  There are the usual mountains of Microwave Cookery books, stuff with pages stuck together and now and again you find a gem.

Pristene and un-used I found a set of Robert Carrier Cookery Cards!  Bargain at 50p

The Cakes, Sweets and Puddings cards have such classics as Summer Pudding, Bavarian Cream, Rice A La Royal, Fruit Medley and more.  I am dating this to the 60's as that is when he was most active with publishing books etc.

Who was Robert Carrier? I am far too lazy to write his obituary, which has been helpfully written here.  Thanks Telegraph!  To summarise though, he was one of the first celebrity chefs although known more for his flamboyant nature and dubbed one of London's Gayest Gourmet's.

He had a couple of Michelin Starred restaurants to his name, a cookery school and other interests which he gave up completely in 1982.  Later lived in Provence and painted. Alright for some?

Tuesday, May 28, 2013

Economical Light Fruit Cake - 1960's (Marguerite Patten Index Card 4)

I present most probably the easiest recipe ever.  If you are terrified of baking, this is a good place to start.

Fruit and Walnut Sponge - 1960's (Marguerite Patten Index Card 3)

I love Walnuts.  That is all.

Victoria Sandwich - 1960's (Marguerite Patten Index Card 2)

The Victoria Sponge or Sandwich, as it is referred to here.  See the previous post for the Chocolate Layer Sponge, which relies on this recipe for the basic sponge recipe.

The Victoria Sponge has a relatively unremarkable history, but it is the very notion of the British act of High Tea.  It is also a very difficult recipe to get truly perfect.

Chocolate Layer Sponge Cake - 1960's (Marguerite Patten Index, Card 1)

Seems to be the most logical idea really, start at the first card rather than pick random cards.  Further efforts to digitise the Marguerite Patten Cookery Card Index.

I did cave in and buy some more cookery cards today, but I'll whitter on about that in my next post.

This is a really basic sponge recipe.  But it opens itself for modification and 'jazzing up'.  I have to admit, this is a slightly pointless recipe unless you have all the cards lying around.  The Victorian Sponge recipe, is pretty basic anyway, but I might jump ahead and scan in Card 31 and Card 2, just to give my efforts some validity.

Roast Beef - 1970's (Marguerite Patten)

So you think you know how to Roast Beef?  You haven't Roasted nothing until you've done it Patten-style.

If you scour the internet, you can most probably find a recipe on how to do a good roast, however it doesn't say anything about how your mum would do a roast.

There are so many many variations on this classic, my Dad does it completely differently from my Mother-In-Law for instance.  But this, dear reader, is the control method.

Pickwick Fish Pie - 1970's (Marguerite Patten)

From my box of index cards by Marguerite Patten.

Pickwick Fish Pie works.  It is the closest to Fish that I really like with any great degree of enthusiasm.

Monday, May 27, 2013

Apricot Croutes - 1950s


1. Stale Cake
2. Tinned Apricots
3. 1 or 2 ounces of Butter
4. Castor sugar

Cut the cake into round or oval shapes about 1/4 inch thick, spread with butter and arrange into a greased fireproof dish.

Place one or two apricots, free from syrup, cut side up on each slice of cake. Sprinkle with sugar and bake in a moderate oven for 10 minutes.

Sift more sugar over and serve hot.

Sunday, May 19, 2013

Recipe Mutiny: Make your own McDonalds French Fries

Recipe Mutiny: Make your own McDonalds French Fries: My first post for a while in this blog, and we'll be looking at creating authentic McDonalds French Fries.  The recipe calls for Cris...

Wednesday, February 13, 2013

Valentine Special! Extra Rich Brandy Fudge - 1960's

Good old Marguerite Patten, she has a recipe for just about everything you can imagine.  And with Valentines Day looming over us like some heart shaped inevitable tsunami of soppyness and love, (read hatred and resentment for the single-and-proud types) the whole question about what to get your admired comes to mind.
Image taken from, go forth and drool as its an amazing website!

In my experience there is nothing better than a handmade token of love or gratitude, way above any bought chocolate.  So I give you a basic fudge recipe which is classed as 1960's as it comes from a book of that vintage, but its simply timeless.  Not only that but its also a damn bit cheaper.

If you just want to make Rich Vanilla Fudge you can replace the brandy with water.  Try a variation and add Apricot Brandy? What about Disaronno or even White Rum?  The possibilities are endless!

You will need:

1lb granulated sugar
1/2 pint cream
2oz butter
3 tablespoons brandy
half pint of milk
1 to 2 teaspoons of vanilla essence or 1 vanilla pod

1. Put all the ingredients, including the vanilla essence or cut the vanilla pod, into a strong saucepan, this is very important because of the strong cream content.  Here I would recommend a non-stick pan of high quality.

2. Stir until sugar is thoroughly dissolved.

3. Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage.  This is a nicer fudge if rather soft so do not let it exceed 238F (best use a thermometer).  Take out the pod, rince under water and store in a jar of sugar.

4. Beat until slightly cloudy, pour into a well oiled or buttered tin.

5. Allow to set and cut into squares.

Tuesday, January 8, 2013

Bulgarian Peasants Daily Soup (1930s)

This recipe is taken from Recipes Rare from Everywhere, published in 1930 by Pauline Quirin Peto which I haven't really looked at properly.  It is available on Amazon and contains a whole load of weird and classic recipes.
It reminds me of the Peasants Revolt, cunningly I found a picture that depicted it, so here you go. Yeah, I know its an English thing, but you have to get in to the spirit!

So what do you need to tell that the Peasants are revolting? Boom boom.
6 Tomatoes
4 Onions
2 Leeks
The hearts of 3 small cabbages
3 teacupfuls of haricot beans

The Haricot Beans need to have been cooked [boiled] the day before to the point of being nearly boiled enough but not quite.

1. Cut up all ingredients, not very fine (except the beans), add 3 or 4 spoonfuls of butter.  Let the mixture cook but not brown.

2. When the vegetables have begin to soften, pour 1 quart of any meat stock over them and let the mixture simmer for half an hour. Remove any scum.

3. Have a quantity of boiling water ready, just enough for six full plates of soup in a saucepan.

4. Stir in the mixture well and drop in the Haricot beans, 2 spoonfuls of tomato sauce and a teacupful of rice, already cooked.

5. Stir it up well and cook further for another quarter of an hour and serve hot with grated cheese.

Monday, January 7, 2013

Scotch Pancakes - 1920s

I am assuming that The Anerley Recipe Book from which I found this recipe is 1920s as I can't find an exact date!

It was compiled by Mrs G Wilson with this recipe simply coming from someone called MD.

4ozs flour
2ozs sugar
4 ozs butter
2ozs ground rice

Cream the butter, add the rest of the ingredients and knead into a smooth paste.
Roll out and cut into rounds about 1/4 inch thick, bake in a slow oven for half an hour.

Slow oven? More than likely as around the 180 mark or even lower possibly.

Friday, January 4, 2013

Happy new year!!

Apologies to my long neglected followers and fans of Recipe Vintage. I have been on a bit of a hiatus over the holiday period, but will be back with some more fantastic recipes.