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?

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.

Apricot Croutes - 1950s

Ingredients.

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.

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...

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 candyhero.com, 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.