The "All In The Cooking" old cookbook thread.

edengarden

Hi my mother has been looking for a cookbook she used in school in the 60s called "all in the Cooking" -Coláiste Mhuire. Does anyone know where I could get a copy?

bonkey

www.abebooks.com will sort you out.

Do a search on title, and sort the results by name.

I just checked quickly, and they have it. Just a question of price after that.


jc

edengarden

oh my god you're a life saver - thank you!

bonkey

No probs.

tommytowers

Where can i get above title

Kitchencook

edengarden wrote: »

Hi my mother has been looking for a cookbook she used in school in the 60s called "all in the Cooking" -Coláiste Mhuire. Does anyone know where I could get a copy?

Hi EdenGarden,

I am looking for the same book or just one recipe from it. It's for rock buns. Can you help me.

qwaszx123

By some miracle i have this book here and have found this thread on the same day as the previous post. So my good deed for the day:

Rock Buns

250g flour
Pinch of salt
1 teasp. baking powder
90g butter or margarine
1/4 teasp. mixed spice
A little nutmeg
90g sugar
1 egg
30g mixed peel
A little milk
90g currants

1. Sieve the flour, salt and baking powder into a bowl.
2. Rub in the butter. Add sugar, chopped peel, mixed spice, grated nutmeg and currants. Mix well.
3. Mix to a fairly stiff consistency with a beaten egg, using a little milk if required.
4. Take a piece of the mixture between to forks and pile on a greased tin. Continue until all the mixture is used.
5. Bake in a fairly hot oven for about 20 minutes.

(fairly hot means about 215 Celsius).

TomCo

I went to see if my mam's old cookbook was the same one. Found it, but its "Good Cooking for Everyone" by Mary Meredith.

May as well type out the recipe, took ages to find the thing.


Rock Buns

8 oz self rasing
pinch of salt
good pinch of mixed spice
1 1/2 oz. margarine softened at room temp
2 oz lard or white cooking fat, softened at room temp
3 oz granulated sugar
3 oz currants
1 oz chopped mixed peal (optional)
finely grated rind of one lemon
1 large egg
about 1 tablespoon of milk
little extra granulated sugar

Grease two baking trays ready for baking the buns. If you havent two trays the buns will have to be baked in batches. Set the oven at gas mark 6 or 400 deg F.
Sift the flour, salt, and spice into a mixing bowl. Add the margarine and lard and cut them into small pieces with a knife. Rub the fat into the flour with the tips of your fingers then stir in the sugar, currants, peal, and rind. Lightly beat the egg and add it to the mixture with the milk and stir well to a stiff consistency. Heap the mixture in small mounds on the baking tray, leaving a space between each for the buns to rise. Sprinkle a little sugar over each bun.
Bake the buns near the top of the oven for 10 to 15 minutes.
Slip a palette knife under the buns to lift them away from the tray.
Cool them on a wire tray.

Kitchencook

Thank you all for your help. The recipe I was looking for contained coconut and not any dried fruit. Maybe they are called coconut buns but I was sure they were called 'rock buns' in that particular book.
But thanks for all your help.

doherta5

bonkey wrote: »

Just a question of price after that.

I'm pretty sure my mother didn't pay €120 for her copy. A pity it's so expensive, I'd have loved to buy a copy for my sister for Christmas.

eboarde

I picked this up in a second hand bookshop on the main street in Dunlaoghaire a year or two ago, they had a few copies. Also try upstairs in Chapters on Parnell St.

Rita Loughlin

plese let me know where i can getr all in the cooking thanks

RubyK

Kitchencook wrote: »

Thank you all for your help. The recipe I was looking for contained coconut and not any dried fruit. Maybe they are called coconut buns but I was sure they were called 'rock buns' in that particular book.
But thanks for all your help.

Only recently I was given this book. It belonged to my late Gran Aunt. It's called All in the Cooking, Book 1 Colaiste Mhuire Book of Household Cookery.

I found a recipe for Coconut Buns below:-

8 ozs flour
pinch of salt
3 ozs butter or marg
3 ozs sugar
1 teaspoon baking powder
1 egg
About 1/2 gill milk (no idea what that means )
2 ozs dessicated coconut

To decorate - 1 tablespoon of jam. Coconut.

1) Sieve flour, baking powder and salt into a bowl.
2) Rub in the butter, add sugar, coconut and mix well.
3) Mix to a fairly stiff consistency with well beaten egg and a little milk.
4) Take a piece of the mixture between two forks and pile on a greased tin. Contine until all the mixture is used.
5) Bake in a hot oven for about 20 mins.
6) Brush over with jam, dip in coconut.

If there are any other recipes you would like, just let me know.

bren50c

Rita Loughlin wrote: »

plese let me know where i can getr all in the cooking thanks

hope the mods don't mind, but just in case someone is still looking ...
http://www.adverts.ie/269499/non-fiction/all-in-the-cooking-edco-book-1-third-edition/

frisket

It appears that the original 1969 Coláiste Mhuire edition is £278 on Amazon. Is the 1975 reprint by The Educational Company just the same text in a later binding?

Strange that for such a successful and useful book that it went out of print: it must surely be worthwhile to reissue it now. It has all the basic recipes for things that are considered "beneath" the modern cook, although a few pages are admittedly hopelessly out-of-date — I think the recipe for Chili con Carne recommends half a teaspoon of chili powder whereas now you would start with 6–8 whole chilis :-)

Noctua

Gosh. I have that book. I don't think I would ever part with it though.

Querygirl

Hi just wondering does anyone know where I can get this book? My mam talks about this book at least once a week and I would LOVE to get it for her! Any help will be greatly appreciated.

frisket

Querygirl wrote: »

Hi just wondering does anyone know where I can get this book? My mam talks about this book at least once a week and I would LOVE to get it for her! Any help will be greatly appreciated.

By the look of it, it's simply not available. Those who have a copy are hanging onto them; and the copy I mentioned seeing on eBay was a couple of hundred yoyos. The only option seems to be to get someone to photocopy it for you -- technically illegal, but if the publisher has ceased to exist and you can't locate the authors to ask them, then the copyright is effectively abandoned, so who is going to sue?

siobhy

Hello, would you be interested in selling your 'All in the cooking ' cookbook, if so my email is skinane@hotmail.com Kind regards Siobhan in Tipperary

thatone

I was looking for this or similar too and I have to say I loved Darina Allens Forgotten skills of cooking as a good book with all the important stuff in it. I recommend!

frisket

siobhy wrote: »

Hello, would you be interested in selling your 'All in the cooking ' cookbook, if so my email is [redacted] Kind regards Siobhan in Tipperary

I'm really sorry — I use the book all the time and couldn't part with it.

curly from cork

I have my mothers copy circa 1950 . I would be happy to photo copy any recipe you want if that helps ?

lynelee

Kitchencook wrote: »

Hi EdenGarden,

I am looking for the same book or just one recipe from it. It's for rock buns. Can you help me.

Hey there. I have this book so if you are still needing the recipe I will give it to you.:D

curly from cork

Kitchencook wrote: »

Hi EdenGarden,

I am looking for the same book or just one recipe from it. It's for rock buns. Can you help me.

Rock Buns from the new and revised edition of All in the cooking 1954

8 oz flour
1 teaspoon baking powder
1/4 teaspoon mixed spice
3 oz sugar
1 oz mixed peel
3 oz currants
pinch salt
3 oz butter/marg
a little nutmeg
1 egg
a little mik

Sieve flour salt and baking powder into bowl
rub in butter add sugar chopped peel currants nutmeg and mixed spice
mix well
mix to a fairly stiff consistency with a beaten egg using a little milk if required.
take a peice of the mixture between 2 forks and pile on a greased tin. continue until all mixture is used.
bake in a hot oven for about 20 mins

samandtigger5

Hi im looking for an old cookery book all in the cooking it was out in 80s when i was at school , think it was written by deidre madden but not to sure about authur it had a green cover

frisket

samandtigger5 wrote: »

Hi im looking for an old cookery book all in the cooking it was out in 80s when i was at school , think it was written by deidre madden but not to sure about authur it had a green cover

This whole thread is about that book.
Or didn't you read the earlier posts?

It's unobtainable, AFAIK, unless you can persuade someone to sell their copy (unlikely), or pay several hundred yoyos on eBay or Amazon.

annahoran

Hey, My mam was looking for this book! Does anyone know who published it? There's obviously a great demand for it and I was going to e-mail them about maybe re-printing a few copies? Most likely a long shot but anyway it's worth a try!

frisket

annahoran wrote: »

Hey, My mam was looking for this book! Does anyone know who published it? There's obviously a great demand for it and I was going to e-mail them about maybe re-printing a few copies? Most likely a long shot but anyway it's worth a try!

Marnell, Josephine B; Breathnach, Nora M; Marin, Ann A; and Murnaghan, Mor. All in the Cooking, Volume 1, The Educational Company of Ireland, Dublin, 1975.

It was first published in 1946, and stopped in the late 70s, I think. The ECI was owned by Longman Browne and Nolan, later Richview Browne and Nolan, and is now defunct, I believe.

It's therefore unclear who owns the copyright; it may be abandoned. A publisher would need a lot of demand to reprint: you can't "reprint a few copies" of a paper book.

However, I am a typesetter: if someone is prepared to scan and OCR the text, I would be prepared to see if the successors to the publisher can be found, and see if we can cut a deal to do an electronic edition.

Wendy123

Is there any chance one of you lucky people who has a copy, could remind me how to make the delicious Sponge Cake that's in that book? Or share the Fudge recipe?
Thank you so much in advance!;)

frisket

Wendy123 wrote: »

Is there any chance one of you lucky people who has a copy, could remind me how to make the delicious Sponge Cake that's in that book? Or share the Fudge recipe? Thank you so much in advance!;)

At the risk of awakening the sleeping publisher and authors, I have made a typographic facsimile of the Sponge Cake recipe in its context. You can download the PDF at http://silmaril.ie/downloads/aitc1-extract.pdf

Wendy123

Thank you so very much, this is fantastic!!

Hazel2011

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

frisket

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

Hazel2011

Thank you so much

janja

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

marny55

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

Its from the All In The Cooking Cookbook i think.

frisket

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

marny55

Thank you very much Peter

Really appreciate that

Young_gunner

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.

frisket

Young_gunner wrote: »

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.

As far as I understand it (and from all the comments on here) it simply is not available, not anywhere, not for any money. Anyone who has a copy is hanging onto it.

The Black Oil

Only €200!

Teyla Emmagan

We have it at home as well. Make the Pancake Tuesday batter out of it every year!

If anyone is really stuck for a recipe from it PM me and I will post!

sonichic

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

frisket

sonichic wrote: »

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

There is nothing at all about wedding cakes in my 1975 edition, neither in the index or under Bread and Cakes. It's possible that a later (or earlier) edition mentioned them.

sonichic

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.

EllaCarl

I've been looking for this book for years to get just one recipe from it. We used it in school and everything we cooked from it was delicious.

May I ask, very kindly, for a copy of one recipe? Please?
It's Swiss Apple Pudding. And it was SO delicious.

biddywiddy

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.

EllaCarl

Ahhh, you're an angel!! I am SO delighted with this!! Thank you so much!!

TextureLikeSun

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!!

Faith

TextureLikeSun wrote: »

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!!

Are you sure you're not thinking of All About Home Economics?

Cunning Stunt

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