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.

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

I love Walnuts.  That is all.

Salmon Patties with Mushroom Sauce - 1960's

Salmon and mushrooms? The combination isn't unheard of but here is a recipe that is worth a thought.  If you do buy cans of Salmon make sure if you can, that it is responsibly fished.



1 8oz can of Salmon
8oz cooked mashed potato
1 can of condensed cream of mushroom soup
2 teaspoons of lemon juice
1 dessertspoon parsley
(finely chopped)
salt and pepper

To coat:
1 egg beaten
browned crumbs

1. Flake fish and mix with mashed potato.  Stir in half a can of soup, lemon juice, parsley and seasoning.
2. Leave to stand for 30 minutes to 1 hour.  Divide mixture in to eight, shape in to round patties, brush with egg and coat in browned crumbs.
3. Fry in hot fat until golden brown on both sides.

For the sauce put the remaining soup in a small pan, add 2 tablespoons of milk and seasoning and beat well.  Heat gently and serve with patties.

Lemon Layer Cake - 1930's

Throughout my research and discovery of vintage classic recipes, I have found quite a few badly written recipes.  I have avoided them as they are harder for my readers to work out, and they are not overly helpful.  They assume you know a lot about the cooking process, so they seem to be less a recipe as such, moreso a quick reminder for someone that has done them countless times before.
I am sticking my neck out with this one, as the recipe is short and it has a lot of 'cupfuls' which I often find off putting.  I would love to know if someone has made lemon cheese before and what it tastes like, it sounds more like icing that cheese to be honest.


2 1/4 quarter cupfuls sifted flour
1 egg
1 cupful of milk
1/4 cupful of melted butter
4 teaspoonfuls of baking power
3/4 cupful caster sugar
1/2 teaspoonful of salt
1 teaspoonful vanilla essence
lemon cheese. (recipe for lemon cheese can be found here)

1. Add the sugar to the well beaten-egg, then stir in alternately the milk and flour sifted with the baking powder and salt.
2. Add the melted butter and vanilla, beating well.
3. Bake in two buttered layer cake tins in a moderately quick oven for about half an hour until quite firm and light.
4. When cold, put layers together with lemon cheese.

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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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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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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