Occasionally I say to myself ‘No more vintage cookbook buying. You have lots [28 and at least 7 leaflets], you even have some you’ve never cooked from. No more new ones until you’ve had a good go at the ones you have.’
Then I go into the British Heart Foundation shop on Holloway Road and I just can’t hold back:
Guest Eurovision blog from Zakia follows:
I took on the Austrian cake Linzertorte which I was reliably informed by Alix would be “simple to make but look impressive”. That’s an aspiration to live by, which made me keen to try it out. It’s apparently the oldest cake recipe in the world, dating from 1693, and became internationally known from the 19th century. This is one of the Marguerite Patten 1970s recipe cards.
After the simplicity of the butter cakes, I swung in the opposite direction with some biscuits where the quantities of spice listed were borderline worrying – how much clove?!
1 cup butter
1 cup sugar
½ cup molasses
1 tablespoon ginger
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon soda
1 teaspoon salt
1 cup blanched almonds, chopped
3 ½ cups sifted enriched flour
Inspired by Foodista’s recent newsletter about Passover cookery, I decided that, as promised, now was a suitable time to try Florence Greenberg’s cinnamon balls. I’ve never had cinnamon balls before, but love all the ingredients and was optimistic about the outcome.
Ground almonds 6oz
Castor sugar ½lb
Cinnamon 1 tablespoon
Whites of 3 eggs
This recipe was emailed to me by a loyal reader after she visited friends. It is from the splendidly protestant-sounding “Plain Cooking Recipes” written for the Edinburgh School of Domestic Science in 1932.
6 oz plain flour
1 oz rice flour
3 oz caster sugar
4 oz butter
1 oz blanched, chopped almonds
1 oz candied peel, finely chopped
In which health-giving spinach is mixed with white flour, butter, salt, anchovy sauce and then fried. (From Beverly Pepper’s Potluck Cookery, Faber and Faber, 1955).
LEFTOVER: COOKED SPINACH
Chopped and drained, at least 1 ½ cups
Butter or margarine, 3 tablespoons
Flour, 4 tablespoons
Milk, 1 cup
Salt ½ teaspoon
Pepper to taste
Minced toasted almonds, 2 tablespoons
Worcester sauce, 1 tablespoon
Beaten egg, 1 with 1 tablespoon water
I am greatly enjoying broadening my baking repertoire through this blog and today is opportunity for another experiment. I genuinely have no idea how these will turn out – firm? Crunchy? Crumbly? (This recipe from the Good Housekeeping Institute’s Cookery Compendium,Waverly, 1955).
6oz ground almonds
8oz icing sugar
¼ teaspoon cinnamon
A little egg white
1 tsp flour