The "All In The Cooking" old cookbook thread.

cruizer101 · 11-01-2013 8:11pm

sonichic wrote: »

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.

I've access to an early edition of it and checked for wedding cake no sign of it. I know there was a book 1 and book 2 so maybe it was in the book 2. I'm not sure was the book 2 for leaving cert or what.

Cunning Stunt wrote:

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

Dried Browned Crumbs
1. Puts crusts of bread on to a tin and leave in a cool oven until dry and crisp.
2. Crush with a rolling pin.
3. Put through a fine sieve and store in air tight tin.

The cool confused me a bit but from further looking through the book I found a chart cool = 300f or 150C

I think, but could be wrong, its just kinda like the dusting of flour to keep stuff from sticking to sides.

EllaCarl · 11-01-2013 8:22pm

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!!

Cunning Stunt · 12-01-2013 2:12pm

RubyK wrote: »

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:-

I remember those buns - they were fab! I think I asked on boards about them before, but no one had the recipe, so this is great thanks a lot!

I wiah I had my old home ec teacher here tho ! I don't understand why it says to 'pile' them onto a baking tray. I have some in the oven now, and they're all over the place. Maybe I should have used a bun tin... And the ''mix to a stiff consistency'' bit left me a bit unsure - But I am sure they will taste niiiice

spurious · 13-01-2013 10:56pm

I have the version pictured below, from when I started secondary in 1975. There must be thousands of these out there in attics.

picture.php?albumid=309&pictureid=14402

TextureLikeSun · 17-01-2013 3:30pm

Faith wrote: »

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

feck it anyway i was

i was all excited thinking id found out a great bit of news lol

EllaCarl · 24-01-2013 4:18pm

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

Tabitharose · 24-01-2013 7:12pm

EllaCarl wrote: »

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

enjoy

EllaCarl · 24-01-2013 7:35pm

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!!

Tabitharose · 24-01-2013 7:38pm

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

& the icing:

Tabitharose · 24-01-2013 7:42pm

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

EllaCarl · 24-01-2013 7:58pm

Thanks for that.

It was the late 60s when I used that book so, yes, mine was probably a later edition.

Querygirl · 28-01-2013 9:35pm

My mum is always talking about a receipe that she had to do for an exam in school called queen of pudding? Does anyone have the receipe?

cold case · 28-01-2013 10:07pm

QUEEN OF PUDDINGS

50g breadcrumbs
300ml milk
15g butter or margarine
1 level tablespoon sugar
1 egg yolk
Grated rind of half a lemon, or a few drops of lemon essence
1 tablespoon raspberry jam

1 egg white and 50g castor sugar (for the meringue)

1. Put butter, milk and lemon rind into a saucepan, and heat until the butter is melted.
Add sugar and stir until dissolved. Cool slightly.
2. Beat the egg yolk, add the heated milk, stirring all the time.
3. Put the breadcrumbs into a bowl, and pour the egg and milk over them. Pour into a
well greased pie-dish.
4. Place on a flat tin. Bake in a very moderate oven for about 40 minutes or until set.
5. Heat the jam slightly and spread on top of the pudding.
6. Beat the white of egg stiffly and fold in the castor sugar. Pile roughly on top of the
jam.
7. Return to a very cool oven until the meringue is set and well dried out, about half an
hour. Allow to become lightly browned.

Note: Instead of making breadcrumbs, cut the bread into pieces, soak in the egg and
milk mixture until soft. Beat well or put in the liquidizer at slow speed for a few
seconds.

cold case · 28-01-2013 10:12pm

When I saw the photo of the book, it looked familiar, and sure enough I found my old copy from school, with my name and old address, and dated November, 1976! It is the New Revised Edition 1975.

Of course my younger sister (now aged 48!) doodled all over it a few years after me!!

gmf1024 · 30-01-2013 10:58am

EllaCarl wrote: »

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

Is this the one you are looking for?

Filling
1 oz breadcrumbs
1 oz butter
1/4 teasp chopped onion
1 oz cooked ham or rasher
or
1 oz sieved cheese
1/2 teasp parsley [chopped]
Pepper & Salt

1 Wash the tomatoes, cut a slice off the rounded end of each. Scoop out the pulp, remove the hard part.
2. Melt the butter, add the tomato pulp, onion, chopped ham, breadcrumbs, parsley, pepper and salt. Mix well.
3.Fill the tomatoes with this mixture. Replace caps. Put on to a greased baking tin, cover with a sheet of greased paper. Bake in a very moderate oven 15 - 20 minutes. [Very moderate according to the book is 350F / 175C].
4. Garnish with parsley and serve hot. They may also be served on rounds of fried bread or buttered toast.

EllaCarl · 30-01-2013 2:51pm

YES!!

That's it! Thank you!

cold case · 30-01-2013 2:58pm

SODA BREAD

500g flour
Half teaspoon bread soda
Half teaspoon salt
About 300 ml of buttermilk

Put bread soda into the palm of the hand and press out lumps with the fingers. Sieve flour, soda and salt into a bowl.
Make a well in the centre of the flour, pour in nearly all the milk. Mix to a loose dough, adding more milk if necessary.
Turn on to a floured board and knead lightly. Turn the smooth side up, flatten out. Cut a cross on top with a floured knife.
Place on a lightly-floured tin. Bake in a fairly hot oven for about 45 minutes.

EllaCarl · 30-01-2013 3:07pm

Thank you!

Tabitharose · 02-02-2013 1:51pm

these are my "all in the cooking" books

EllaCarl · 02-02-2013 1:54pm

Not a bit jealous!! :rolleyes:

Tabitharose · 02-02-2013 9:06pm

EllaCarl wrote: »

Not a bit jealous!! :rolleyes:

Anything you want copied from them just let me know

Thunder And Lighting · 28-04-2013 12:51pm

Hi can you please send me on the recipe for sausage rolls. Thanks you.

janja · 28-04-2013 1:40pm

Thunder And Lighting wrote: »

Hi can you please send me on the recipe for sausage rolls. Thanks you.

5oz rough puff pastry
1/4lB Sausage meat
To Glaze: Beaten egg
To Garnish:Parsley
1.Roll out the pastry into an oblong 1/4 inch thickness and about 6"in width.Cut in two on the lenght.
2.Divide the sausage meat in two,put on to a floured board and form into two rolls the lenght of the pastry.
3.Put the sausage meat on the pastry and brush the edges with cold water.Fold the pastry over the sausage meat and press the edges together.
4. Make slits on top with a knife, brush over with beaten egg and cut into 3 inch pieces.
5.Put onto a tin, bake in a hot oven (230 c) for the first 10 mins. Reduce the heat and bake for a further 25-30 mins
6.Serve hot garnished with parsley

Thunder And Lighting · 28-04-2013 2:04pm

Thanks very much

janja · 28-04-2013 2:11pm

Thunder And Lighting wrote: »

Thanks very much

No probs..... enjoy!

grey_so_what · 28-04-2013 2:29pm

I've really enjoyed reading this thread!....

I've copied some of the recipes, thanks to all the posters who obliged!...

GSWxxxxxx

soupy mince · 03-05-2013 4:40pm

Would anyone be able to post the recipie for steak and kidney pie? I'm not sure if it's in book 1 or 2. I gave away my mother's treasured copy many years ago and she still reminds me about it to this day. This was her favourite recipie from the book so if I could get this I might redeem myself somewhat!

frisket · 03-05-2013 9:51pm

soupy mince wrote: »

Would anyone be able to post the recipie for steak and kidney pie? I'm not sure if it's in book 1 or 2. I gave away my mother's treasured copy many years ago and she still reminds me about it to this day. This was her favourite recipie from the book so if I could get this I might redeem myself somewhat!

At the risk of awakening the sleeping publisher and authors — again — I have made a typographic facsimile of the Beefsteak and Kidney Pie recipe in its context and added it to the original facsimile extract. You can download the PDF from the same place at http://silmaril.ie/downloads/aitc1-extract.pdf

soupy mince · 04-05-2013 8:32pm

Thanks so much frisket...very much appreciated!

whiteandlight · 17-06-2013 3:17am

frisket wrote: »

At the risk of awakening the sleeping publisher and authors — again — I have made a typographic facsimile of the Beefsteak and Kidney Pie recipe in its context and added it to the original facsimile extract. You can download the PDF from the same place at http://silmaril.ie/downloads/aitc1-extract.pdf

I would love a proper digital edition of these cookbooks. Hell I'd type them myself. Did you try contacting the publishers/authors?

FanadMan · 17-06-2013 3:29am

frisket wrote: »

At the risk of awakening the sleeping publisher and authors — again — I have made a typographic facsimile of the Beefsteak and Kidney Pie recipe in its context and added it to the original facsimile extract. You can download the PDF from the same place at http://silmaril.ie/downloads/aitc1-extract.pdf

Just found this thread and am getting hungry

I saw the ingredients for the Baked Liver and Bacon recipe but that's all that's there. Is there any way you could post the instructions for it please. My mum used to make this when I was a kid but when she died my brother nicked all her old cookery books :mad: Would really love to make this again but I bet it won't taste anyway as good as hers lol

Thanks

gmf1024 · 17-06-2013 3:26pm

FanadMan wrote: »

Just found this thread and am getting hungry I saw the ingredients for the Baked Liver and Bacon recipe but that's all that's there. Is there any way you could post the instructions for it please. My mum used to make this when I was a kid but when she died my brother nicked all her old cookery books :mad: Would really love to make this again but I bet it won't taste anyway as good as hers lol

Thanks

1/2 lb sheep's or calf's liver
1/4 lb streaky rashers

Stuffing
2 ozs breadcrumbs
1 teasp chopped parsley
1/2 oz chopped onion
pepper and salt
1 oz butter or margarine

Gravy
1/2 pt brown stock
1/2 teasp Worcester sauce or mushroom ketchup
Pepper and salt

1. Cut the liver into slices about 1/2 inch in thickness. Place on a greased tin.
2. Make the stuffing by mixing all the dry ingredients together and bind with melted fat. Spread a large teaspoonful of stuffing on each piece of liver.
3. Rind, bone and cut each rasher in two and place a piece on top of stuffing.
4. Pour a little stock into the tin, cover with a sheet of greased paper and bake in a moderately hot oven (400F) for 30 minutes.
5. Serve on a hot dish. Add remainder of stock to the tin and boil up. Add the sauce or ketchup, season and strain around the liver on the dish.

FanadMan · 17-06-2013 5:25pm

gmf1024 wrote: »

1/2 lb sheep's or calf's liver
1/4 lb streaky rashers

Stuffing
2 ozs breadcrumbs
1 teasp chopped parsley
1/2 oz chopped onion
pepper and salt
1 oz butter or margarine

Gravy
1/2 pt brown stock
1/2 teasp Worcester sauce or mushroom ketchup
Pepper and salt

1. Cut the liver into slices about 1/2 inch in thickness. Place on a greased tin.
2. Make the stuffing by mixing all the dry ingredients together and bind with melted fat. Spread a large teaspoonful of stuffing on each piece of liver.
3. Rind, bone and cut each rasher in two and place a piece on top of stuffing.
4. Pour a little stock into the tin, cover with a sheet of greased paper and bake in a moderately hot oven (400F) for 30 minutes.
5. Serve on a hot dish. Add remainder of stock to the tin and boil up. Add the sauce or ketchup, season and strain around the liver on the dish.

Thanks so much for that

Know what I'll be eating later this week lol

frisket · 17-06-2013 7:20pm

Musicmental85 wrote: »

I would love a proper digital edition of these cookbooks. Hell I'd type them myself. Did you try contacting the publishers/authors?

Yes. No response. I think they're off-planet.

DianaN · 20-07-2013 3:38pm

My mother has this, twas well battered but my brother had it rebound for her for Christmas. She guards it from her children like it was gold bars!

I have been very very lucky to have found a very good condition Book 1 and Book 2 on ebay over the last few years/
I am now after another copy of Book 1 for a friend. Her mother (now sadly deceased) had a copy and she doesn't know what happened to it but wants mammys cookbook..

I emailed the Education Company of Ireland today to see if it can be copied, or if they would consider doing a limited run print.
It would sell off the shelves I'd say, provided it wasnt going for €200. It's currently on Amazon for £199 and £399 respectively. And the buggers have the cheek to ask for £2.80 postage on top of that.
I'd happily pay up to about €40 for a copy.

Copyright law seems to end 70 years after the death of the author. In my googling, I am sure I saw a first edition dated (maybe from nat library) 18 something.
Now dont know if because it is a Colaiste Mhuire book means it is owned by the nuns now? DOnt know enough about copyright.

frisket · 20-07-2013 9:48pm

DianaN wrote: »

I emailed the Education Company of Ireland today to see if it can be copied, or if they would consider doing a limited run print.

See my earlier offer here to re-typeset it if someone (or some people) can re-type or scan/OCR it.

The copyright owners clearly have no idea of what value they are sitting on. It might be worth checking with a lawyer to see what the position is about copyright abandonment.

DianaN wrote: »

Copyright law seems to end 70 years after the death of the author.

It's a little more complex than that. IANAL but I think in the case of a book with multiple authors it's the death of the last surviving author.

In any case, the book was last republished in the 60s or 70s, so it's going to be a while before the *publisher's* copyright runs out.

DianaN wrote: »

In my googling, I am sure I saw a first edition dated (maybe from nat library) 18 something.

Really? I was under the impression that it was first published in the 1940s. Do you have the URL?

DianaN wrote: »

Now dont know if because it is a Colaiste Mhuire book means it is owned by the nuns now? DOnt know enough about copyright.

No, it was just named after the college. If the page you were looking at was https://libcat.dublincity.ie/02_Catalogue/02_005_TitleInformation.aspx?rcn=EX00027121& then that's just the catalogue entry from Dublin City Library, and the book is undated (that's the "nd" in the Publication field). In any case, the Educational Company wasn't founded until 1910.

Let us know if you get any reply. Feel free to point them at this discussion of they want sources.

Alun · 20-07-2013 10:17pm

If anyone can get hold of a copy that they don't mind being taken apart, i.e. pages separated, for scanning (it's easier and you can also get better scans that way) I'd be more than happy to scan / OCR it.

frisket · 20-07-2013 10:29pm

Alun wrote: »

If anyone can get hold of a copy that they don't mind being taken apart, i.e. pages separated, for scanning (it's easier and you can also get better scans that way) I'd be more than happy to scan / OCR it.

You should be aware that in doing this, you would be committing a breach of the Copyright Acts.

As would I, if I then re-typeset it for distribution.

Of course, we could just do it and then offer it to the ECI to print...:-)

DianaN · 20-07-2013 11:00pm

http://www.worldcat.org/title/all-in-the-cooking/oclc/26506492/editions?referer=di&editionsView=true
It was here.
It must be a typo. I have a vague notion that there was a 1970's edition; Perhaps they were confused.

I've had a look at Colaiste Mhuire history, and it wasn't established until 1941 so it must be a mistake.

"Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s"

Alun wrote: »

If anyone can get hold of a copy that they don't mind being taken apart, i.e. pages separated, for scanning (it's easier and you can also get better scans that way) I'd be more than happy to scan / OCR it.

Excellent idea. If I had a spare I'd be up for it. Not letting my copy out of my hands though.
Interesting that the rare book people have it for sale at such silly prices. Do they not think anyone wants this book for the recipes?

DianaN · 23-07-2013 12:22pm

I received this reply from Aine Mulloy, market research and Editorial exec at Educational Co. Of Ireland:

"Currently we have no intention of issuing a limited reprint of this title, and while you may copy small portions of the text for personal use creating multiple copies, selling copies of the text or distributing said material is not permitted by law. I hope this has answered your questions, and if you have any further queries please feel free to get in touch.

Kind regards,

Áine Mulloy"

So nothing unexpected.
I dont get companies sometimes though. We cant copy it, because it would be breach of copyright. We can't buy it because its out of print.
I understand doing a print edition would probably be costly but this would be an easy inexpensive book to do an e-version of.
And there are people willing to pay for it. In a recession....

raeal2 · 05-08-2013 11:26am

im looking for beef stew

janja · 05-08-2013 12:46pm

raeal2 wrote: »

im looking for beef stew

only recipes in aitc is for brown stew or casserole of beef want any of those?

raeal2 · 06-08-2013 8:12pm

THANKS EITHER WOULD BE GREAT

FanadMan · 06-08-2013 8:54pm

janja wrote: »

only recipes in aitc is for brown stew or casserole of beef want any of those?

I'd love either of those myself - my own stew is a bit boring.

gmf1024 · 07-08-2013 9:43am

Brown Stew

1 lb round or rib steak
4 ozs onion
4 ozs carrot
2 ozs white turnips
1 oz fat
1 oz flour
3/4 pt. brown stock
Pepper and Salt
1 teasp Worcester Sauce
2 soft tomatoes or 1 dessertspoon tomato sauce

1 Cut the meat into pieces about 2 inches long

2 Prepare the vegetables by cutting into neat pieces

3 Heat the fat in a stewpan, add the meat and onion and brown quickly, then lift out on to a plate.

4 Add the flour and seasoning and stir over a moderate heat until lightly browned. Cool slightly and add the stock, stirring all the time.

5 Add Worcester sauce and tomatoes, bring to the boil and skim.

6 Return the meat and onion to the saucepan, add the carrots and turnip. Cover and stew gently for approximately 2 hours, stirring occasionally.

7 When cooked, arrange on a hot dish. Strain the sauce, correct consistency and seasoning, bring to the boil. Pour a little sauce over the meat, serve the remainder in a hot sauceboat. Garnish the stew with julienne strips.

raeal2 · 07-08-2013 7:44pm

thanks will give it a go

Watsie · 28-08-2013 9:36pm

I found one of these books (book 1) last week by chance. Some of the recipes are really good. Apart from the Sheeps head. Grim!

fergie bxl · 25-09-2013 8:57pm

Is there a recipe for Bread and Butter pudding in there. I used to have a copy and I used it in domestic science class in school but the school was broken into and the little rotters tore up the book to shreds. This was in the early 1980s and it was my mother's book. She never complained that I had lost her main recipe book!

Whistlejacket · 25-09-2013 9:08pm

Bread & Butter Pudding:

3oz thinly sliced bread and butter
3/4 pint of milk
2 level tablespoonfuls sugar
1 egg
1oz sultanas
Nutmeg

1. Cut the bread into fingers.
2. Put the bread in a greased pie-dish, sprinkling the sultanas between the slices, until three-quarters full.
3. Heat the milk and add the sugar, stir until the sugar is dissolved.
4. Beat the egg and pour the heated milk into it, taking care that it does not curdle. Pour this over the bread in the pie-dish. Grate a little nutmeg on top. Place pie-dish on a flat tin. Bake in a very moderate oven for about 3/4 of an hour until quite set and nicely browned. Dredge a little castor sugar on top and serve at once.

fergie bxl · 25-09-2013 9:15pm

@Whistlejacket ... Thank You so much! this really is a blast from the past and i'm going to sample it tomorrow.

The "All In The Cooking" old cookbook thread.

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