This is from The English Cookery Book by Lucie G. Nicoll, published by Faber and Faber in 1936, though this is the 6th edition dating from 1947. The introduction explains that Ms Nicoll is a farmer’s wife and has written the book with the intention of providing a range of seasonal recipes, compiled in a ‘book that can be washed over after having been soiled with flour, and a book in which the recipe stands out in good bold type, so that time is not wasted in peering into small and difficult lettering’. It’s a compact, uncomplicated and indeed well laid-out book, and looks well kept, so the rough treatment Ms Nicoll prepared it for looks to have not come to it (yet). The introduction also explains how farm wives have naturally developed a tradition of good cookery, and she emphasises that this is not haute cuisine, but good solid English food “They are not for the epicurean or frequenter of the Ritz or such-like places…but again if any of my tired epicurean friends with jaded palates should care to risk say a slice of the cold spiced beef or the hotpot of pigeons I doubt they will regret it”.
Ingredient Cloudalmonds apple bacon baking powder beef bread breadcrumbs brown sugar butter castor sugar cayenne pepper celery cheddar chicken chives chocolate cinnamon cloves cocoa coffee courgettes cream cucumber curry powder double cream egg garlic ginger golden syrup green pepper icing sugar lamb lard lemon lemon juice lettuce margarine milk mince mushrooms mustard nutmeg nuts olive oil onion orange paprika parsley pasta peas pepper plain flour pork potato puff pastry raisins red wine rice rum salt self-raising flour sesame seeds soy sauce spinach spring onions stock sugar sweetcorn tomato vanilla vanilla extract vegetable oil vinegar walnuts Worcestershire sauce
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