Turning to the old faithful Marguerite Patten cookbook for endless jam flavour combinations and recipes I attempted to use my sugar thermometer to ensure I got a good set. I love how the spine is battered and the pages are spotted with spilt ingredients from previous, decades old bakes. I am proud to compile this British book and I hope readers enjoy using it to prepare the best of British food. Bloaters are lightly salted herrings, left ungutted before smoking, sadly these are less available today. You may be fortunate enough to catch a few shrimps in the rock pools in other parts of Britain’s coastline.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. The quality and wide selection of our fish, meat, poultry and game is outstanding and so are our dairy products.

Small portions of most of the fish dishes in this book could be served for a first course but some fish are particularly suitable for this purpose (see pages 17 to 27). Serve with Horseradish Cream (see page 111) or with scrambled eggs flavoured with chopped chives (see page 219). As someone who spends much of her working life faffing about with the words that surround a recipe, it seems to me that Patten has said all that really needs to be said about the marriage of eggs and cheese. She covers soups, fish dishes, meat, poultry, and game, vegetables, salads, and savory dishes as well as puddings, baking, and preserves. The amount of butter used in the recipes will appear very generous; this is because it is used to blend the ingredients together and to cover the potted food.

Stale bread was used, not thrown away, in Snowden Pudding made with marmalade, citrus juices and citrus zest. This entry was posted in Cookies/Cakes/Pies/Desserts and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on September 1, 2023 by iamsurly. Choose a refreshing Cucumber Sauce (see page 106) or salad dressing, such as those on page 212, with potted fish, one of the fruit sauces on pages 191 and 192 with potted meat and game or cheese. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. That is the unifying theme throughout her career, from the day she started at Frigidaire to the moment she stopped writing: her many, many cookbooks are testament to a life spent teaching countless readers and children of readers and grandchildren of readers how to cook simply and with confidence.

In the past globe artichokes were grown in abundance in Britain, for they are an eye-catching plant as well as appetising vegetable. Herbs were grown extensively as they were considered an essential part of cooking as well as being used for medicinal purposes. As a child I learnt to bake with the help of Marguerite’s 1960s ‘Cookery in Colour’ (in which most of the pages are in fact orange, and the book is undoubtedly the reason I measure everything in imperial instead of metric) and my absolute favourite recipe was, and still is, for rich scones. Her first two non-Harrods cookbooks were explicitly aimed at those who came to the kitchen without prior knowledge. Jam is set when it reaches 105 degrees C (if using a sugar thermometer) or when it becomes thick enough to coat the back of a spoon – dripping slowly off it.

Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Published by Hamlyn in 1960, this ‘picture encyclopaedia for every occasion’ was the first widely available cookbook containing colour photographs and featured a thousand recipes, almost all of them accompanied by a photo. Our involvement in India in the days of the British Empire, and growth of the East India Company, meant we learned something about Indian food - and some of those dishes became incorporated into our national cuisine. Instead, blend a little extra cream with the crabmeat, crumbs and seasoning or replace the cream with soft cream or curd cheese. Country recipes are often based upon a local cheese and potted cheese is an ideal way of using a mixture of left-over cheeses (see page 16).This entry was posted in Beef, Casseroles and tagged bad food photography, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on October 19, 2023 by iamsurly. Cheese was once considered a fitting ending to a meal but nowadays many menus begin with cheese and salad.

The rest of Britain is further north, colder, poorer, and filled with people who learned to scramble for their meals. transforming them into a double batch of my favourite Apple and Ginger Jam and a new Christmas Chutney, Spiced Apple. Omit both the ham and tongue in the recipe above, but retain all the other ingredients plus 50 g/2 oz (1/4 cup) extra butter for the topping. This is an old post, but I was looking for a classic English scones recipe, and my mum still has Marguerite Patten’s Cookery in Colour book which I hoped I’d find somewhere online as I no longer live in the UK. Shepard’s Pie was served on Tuesday or Wednesday, using the leftover meat from Sunday’s big meal, if a big meal was to be had.

Buckling is another kind of smoked herring, the head is removed and the fish gutted before being smoked.