The "All In The Cooking" old cookbook thread.

Hazel2011 wrote: »

Hi Everyone,:D
My goodness I would love soooo much to get my hands on this book, I have been in search of this for quite some time . it is for my own use only. My mother-in-law gave me this book as a gift but with moving house unfortunately a box of my loved books went missing .
Please please please if any one does decide to sell their copy or know where I can buy one ....let me know.
Thanks, Hazel2011
ps....Unfortunately I cant afford to spend 1oo's euros on this book

Once I am free of current commitments (Sept/Oct) I will make a formal approach to the publishers about doing a reissue.

P

I too have a copy so can post recipes if needed:D Good ole home economics days:rolleyes:

marny55 wrote: »

is there any chance somebody could post the Sherry Trifle recipe?

Trifle

6 small sponge cakes, or one 20cm sponge cake
Raspberry jam
2 tablesp. sugar
2 tablesp. water
1 glass sherry

For the custard:
250ml milk
2 eggs
1 level tablesp. sugar
Flavouring

To decorate:
250ml whipped and sweetened cream
Cherries, angelica and shredded almonds

Method:
1. Split the sponge cakes, spread jam between, prick with a fork and cut into three of four pieces, and arrange in a glass dish.
2. Put sugar and water in a saucepan, bring to the boil, boil for 2 minutes. Cool and add sherry.
3. Pour this syrup over the sponge cakes, and leave soaking for about 20 minutes.
4. Make the custard as on page 153. Allow to cool, and pour over the sponge cakes.
5. When cold, pipe roses of cream on top.
6. Decorate with cut cherries, angelica and shredded almonds

[My note: don't put almonds on top until the last second before serving, or they will go soggy.]

p.153:
Custard Sauce

1 egg
200ml milk
1 teasp. sugar
Flavouring

[My note: this is for the pouring variety. The ingredients given under "Trifle" are needed for a custard that will set. The method is the same. By "Flavouring" the authors probably meant a little bottle of vanilla essence. You would need 3-4 drops as it is usually very strong. Nowadays you would let a vanilla pod soak in the milk for an hour or so beforehand, or even scrape the insides into the milk.]

1. Beat the egg with the sugar and flavouring.
2. Heat the milk, add it to the egg.
3. Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon.

[My note: this WILL go wrong and become scrambled egg the first time you do it. Don't worry: experiment on yourself before making it for others. Keep the heat low and sir CONSTANTLY, and take it off the heat when you think it ought to have a few minutes more, as it will continue to thicken slightly while the residual heat from the saucepan lasts.]

///Peter

Hi

Apologies to resurrect an old thread but does anyone know where I could purchase a copy of this book? "all in the cooking"

Have tried online til the cows come home and can't get it.

Hi, I am looking for the old wedding cake recipies from this book. From what I remember there were three sizes. I would really appreciate it if some one could help me, many thanks

Thank you for reply. It must be from an earlier edition but definitely from this book. I wonder was it called something else in the later edition. I'm actually looking for it for a Christmas cake. I know there was 36 oz mixed fruit in the cake but I have lost the recipe. Thanks again.

Here you go!

Swiss Apple Pudding

6 oz crumbs
1.5 oz melted butter
1 oz brown sugar
Grated rind of 0.5 lemon
2 or 3 apples
1 oz sugar
1 tbsp water
Browned crumbs

1. Grease a 5-inch cake tin and line it with browned crumbs.

2. Put the breadcrumbs, butter and brown sugar into a bowl, add the lemon rind and mix all well together.

3. Stew the apples to a thick pulp with the sugar and water.

4. Put a layer of crumb mixture in the bottom of the tin, then add a layer of apples, keeping them about 0.5inch from edge of tin.

5. Continue in layers, finishing with a layer of breadcrumbs. Bake in a moderate oven for about half an hour.

6. Turn out on to a hot dish.

NOTE:
(1) 1.5 oz of finely-chopped suet may be used instead of butter or margarine. In this case, 1 hour is required for baking.
(2) This pudding may be made in a pie-dish if liked, then omit the lining with browned crumbs and do not turn out.

Ive seen that this book has been bought back into print recently and is available for a much more reasonable price.I cant remember where i saw the info but if u give me a few mins ill track it down!!

I also would like to try that swiss apple pudding recipe - but what exactly are 'browned crumbs'?

I did a Google search for "Christmas Cake All In The Cooking" and came up with the following:

http://graciesbakes.com/2011/10/29/noirins-christmas-cake/

Towards the bottom there are comments and one of them says this - "it's the exact same recipe i use! I got it from my mum's book ALL IN THE COOKING, tis ancient!"

Can't vouch for its authenticity, but there you go!!

I'd love two more recipes from All In The Cooking, if at all possible - Stuffed Tomatoes and White Soda Bread.

Thank you so much for that.

Okay, one more question. Is there a recipe for cooked stuffed tomatoes? The one I remember cooking in school had breadcrumbs among the ingredients and they were heated in the oven.

I won first prize in our school Gas Cookery Competition when I was 12 with that Soda Bread. Sad to say, that has been just about the pinnacle of my cooking prowess!!

EllaCarl wrote: »

Thank you so much for that.

Okay, one more question. Is there a recipe for cooked stuffed tomatoes? The one I remember cooking in school had breadcrumbs among the ingredients and they were heated in the oven.

the one I put up is the only one I could see from the index, but I'll post any others I find I've the second edition books which would have been in use I think roughly 60ish years ago so the cooked ones may be in newer editions