The "All In The Cooking" old cookbook thread.

raeal2 wrote: »

im looking for beef stew

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

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.

thanks will give it a go

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

might be of interest to anyone in Dublin - looks like you can't borrow it, but may be able to copy a couple of recipes in the library:
https://libcat.dublincity.ie/02_Catalogue/02_005_TitleInformation.aspx?rcn=EX00027121&

Heh. Do I detect touch of sarcasm there?
Maybe they have done all of the above. Who knows... but that seemed a pretty standard letter.
Someone a bit farther back the thread said they would be willing to do an e version. There clearly is interest. Perhaps not enough but I know people who would pay for it. I would. ..( and I have a copy already)

Carrot
Onion
Celery
Potato
White turnip
1 tablespoon peas

1/2 oz fat
2 ozs flour
1 quart light stock or water
bouquet garni
1/2 pint milk
salt and pepper
1/2 teaspoonful finely-chopped parsley


1. Prepare the vegetables and cut into 1/8 inch dice (1/2 pt of diced mixed vegetables required)..

2. Melt the fat in the saucepan, add the vegetables, cover and cook gently for 3 minutes.

3. Add the cold stock, bouquet garni and salt, bring to the boil, simmer until the vegetables are tender - about 1 & 1/2 hours.

4. Remove the bouquet garni, add the flour which has been blended with cold milk.

5. Bring to the boil and boil for 5 minutes.

6. Correct seasoning. Sprinkle liberally with parsley and serve.

Does anyone know where I could get an old cookery book called 'All in the cooking' by Josephine Marnell.

Recent posts moved from the Cooking Chat thread.

tHB

There are 2 Christmas cake recipes in book one: Christmas Cake and Rich Christmas Cake. I'll type them both out for you as I can't sleep :P
Christmas Cake
Ingredients: 1/2 lb butter; 1/2 lb brown or castor sugar; 6 eggs; 12 oz flour; 1/4 tsp baking powder; 1/2 glass whiskey; grated rind of 1 lemon; 2 oz ground almonds; 1/2 lb raisins; 1/2 lb sultanas; 1/2 lb currants; 2 oz whole almonds; 1/4 lb mixed peel; 2 oz cherries; 1/2 tsp spice; 1 chopped apple.
Method:
1. Prepare fruit, blanch almonds, chop and mix well with fruit in bowl, add spice, ground almonds, lemon rind and chopped mixed peel; mix all thoroughly.
2. Put butter and sugar in a bowl and beat until light and creamy, using a wooden spoon or electric mixer. Beat eggs and add gradually to the creamed mixture. Beat well. Mix in a little flour between addition of eggs if liked.
3. Fold in the remainder of the sieved flour and baking powder, using a metal spoon.
Mix in the prepared fruit and half of the whiskey.
5. Turn into a prepared 9 inch round tin, spread with a knife, leaving a slight hollow in the centre.
6. Bake in a slow oven for about 3.5 hours. Test with a warm skewer. Lift out of the oven and pour the remainder of the whiskey over.
7. Leave the cake in the tin until cold. Turn out, remove paper, and wrap in cooking foil and store until required.
* slow oven = around 150 Celsius, gas mark 2.

Rich Christmas Cake
Ingredients: 9 oz raisins; 9 oz sultanas; 12 oz currants; 6 oz mixed peel; 3 oz prunes; 3 oz dates; 3 oz cherries; 1/2 apple; 3 oz chopped almonds; 3 oz ground almonds; 1/4 tsp mixed spice; grated rind of 1/2 a lemon; 9 oz butter; 9 oz castor sugar; 6 eggs; 11 oz flour; 1 glass whiskey; 1/4 tsp baking powder.
Method:
Make as for Christmas Cake. Put into a prepared 9 inch round or 8 inch square tin. Bake in a slow oven for about 4 hours.