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Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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What foods were available, depending on your class in life [and we all know from Downton Abbey that class mattered]. She then took charge of the Ministry of Food Bureau at Harrods, Knightsbridge; her job was to help families prepare nutritious and appetising dishes with their weekly rations. This method can still be used, although with todays efficient refrigeration and the current desire to use the minimum of fat in recipes, it can be omitted and the potted food topped with a thick layer of foil.

This entry was posted in Seafood and Shellfish and tagged bad food photography, Marguerite Patten's Recipe Cards, normandy sauce, vintage recipe cards, vintage recipes on April 17, 2023 by iamsurly.Here she turns her attention to one of her real true passions: the classic cookery of the British Isles. The best shrimps are considered to come from Morecambe Bay on the coast near the beautiful Lake District. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins.

Buckling is another kind of smoked herring, the head is removed and the fish gutted before being smoked. What appears at first glance to be a spoiled dish amy well be disguised, or the fault remedied, with a little ‘know-how’. It’s apparently the oldest cake recipe in the world, dating from 1693, and became internationally known from the 19 th century. Marguerite Patten fresh from the Ministry of Food during World War II represented post-war austerity cookery books; many selling in huge quantities and produced in colour by Paul Hamlyn.Although it’s so tall I’ve had to resort to playing ‘Blackberry Bingo’ and dragging them off the tree with a rake and catching as many as I can. Do not be conservative in your choice of ingredients, add seasonal British fruits to enhance both the flavour and health value of your starter salad.

You could serve small portions of the fish or vegetable dishes in the book, as well as those in this section.Many thousands of us did and we’re all being invited to celebrate her life by cooking a Marguerite Patten dinner in our homes in her honour, to celebrate what would have been her hundredth birthday in November. Her first two non-Harrods cookbooks were explicitly aimed at those who came to the kitchen without prior knowledge. My go-to cake recipe is a Victoria sponge recipe that I memorised from a very young age when I baked with my mum, I bake the same recipe now with O. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.

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. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover. Tender veal fillet is ideal for the potted meat mixture but as a filling in a raised pie you could use less expensive shoulder or breast. She covers soups, fish dishes, meat, poultry, and game, vegetables, salads, and savory dishes as well as puddings, baking, and preserves. Good supplies are caught in many parts of the British Isles, and the stalls piled high with these fish were welcome and familiar sights at the horse and amusement fairs of the past.The method of making potted foods is a simple one - the ingredients are pounded with butter and a clever choice of flavourings. They still produce well known vegetables and fruits but, in addition, a wide range of more exotic produce, which until recently, could only be grown abroad. I took on the Austrian cake Linzertorte which I was reliably informed by Alix would be “simple to make but look impressive”. We want to be thought of as the person who cooks regularly from Ottolenghi or Alison Roman or Simon Rogan. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.

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