Robbie 39 Posted February 23, 2015 Report Share Posted February 23, 2015 As it was my turn to prepare and cook a meal today in search for a recipe I came across this 1943 booklet compiled by the Nottingham Business & Professional Women's Club 1943. It shows different recipes covering different counties within Great Britain. This being a couple NOTTINGHAMSHIRE FAGGOTS: Ingredients 1/2lb pigs fry 1/4lb fat bacon 1 large onion 4oz bread crumbs 1/2oz dried sage 1/2oz dried herbs pepper to taste caul fat Method Boil the fry,bacon and onion till cooked. Mince together and mix with bread crumbs, herbs and sage. Add seasoning. Form into balls and wrap each one in caul fat. Bake about one hour and serve hot with thick gravy. NETTLE BEER Ingredients April or May gathered nettles 2 gallons water Handful of cleaned dandelion roots 2lb brown sugar 1oz ginger 1/2oz yeast Method Boil the nettles and dandelion roots in two gallons of water for at least an hour. Strain on to sugar and ginger and stir well. when nearly cold add the yeast and leave twenty four hours (well covered in a warm place) Strain into clean dry bottles and cork tightly 1 Quote Link to post Share on other sites
catfan 14,793 Posted February 23, 2015 Report Share Posted February 23, 2015 Plenty of FAGGOTS about. Quote Link to post Share on other sites
sue B 48 1,226 Posted February 23, 2015 Report Share Posted February 23, 2015 Well, did you cook it Robbie? Quote Link to post Share on other sites
benjamin1945 16,166 Posted February 23, 2015 Report Share Posted February 23, 2015 By the time he'd finished reading recipes his wife had fell to sleep and Robbie was'nt hungry. 1 Quote Link to post Share on other sites
Robbie 39 Posted February 23, 2015 Author Report Share Posted February 23, 2015 Sue B 48, My cooking skills don't extend to that sort of complicated recipe. I just thought it was interesting by some of the ingredients being used like caul fat, never heard of it and what is pigs fry? I might just a list a couple more recipes from other counties later. I did cook dinner though, pierced a frozen packet several times, cooked for eight minutes and let it stood for a minute.....perfect. 6 Quote Link to post Share on other sites
sue B 48 1,226 Posted February 23, 2015 Report Share Posted February 23, 2015 That's a coincidence Robbie so did I. 2 Quote Link to post Share on other sites
swe62 334 Posted February 23, 2015 Report Share Posted February 23, 2015 did anyone elses Ma make colwick cheese from milk that had gone sour I used to love it with a handfull of chopped spring onions stirred in ,with a summer salad, 2 Quote Link to post Share on other sites
Michael Booth 7,364 Posted February 23, 2015 Report Share Posted February 23, 2015 My wife says that, when I cook the dinner, I cook for an army. I can't seem to get the portions right but I'm not complaining. Quote Link to post Share on other sites
Robbie 39 Posted February 23, 2015 Author Report Share Posted February 23, 2015 A couple more recipes: NOTTINGHAMSHIRE: Colwick Cheese Ingredients 4 pints skimmed milk 4 teaspoonfuls rennet Seasoning Method Add the rennet to the milk and set aside to sour. (Leave till it begins to separate) Place a fine muslin cloth loosely inside a large bowl and pour the soured milk into muslin. Lift from basin by drawing up edges of muslin and tie firmly with string leaving a loop to hang it by. Place a bowl under the bag and leave in cool place for whey to drop out for five or six days-or until curds are flaky. Remove from muslin. Season to taste with pepper and salt stirring lightly. Spread cheese with knife evenly over large plate to about one inch thickness and cover with another plate (right way up). Stand a flat iron on top and leave another day to set. HASTY PUDDING Ingredients 1/2 pint water Flour Salt Method Boil the water in saucepan with salt. add flour stirring all the time till thickened to porridge. Turn into dish and serve hot with treacle or jam and milk. N.B. Some people add a beaten egg and milk for greater richness but the authentic Hasty Pudding is made with water only Quote Link to post Share on other sites
darkazana 1,736 Posted February 24, 2015 Report Share Posted February 24, 2015 #5 Pigs fry are the lights, or cheaper cuts mainly offal, heart kidneys liver and sweetbreads Caul Fat is the membrane that surrounds the stomach. It is usually used to wrap faggots etc in to help keep the shape when cooking. 1 Quote Link to post Share on other sites
sue B 48 1,226 Posted February 24, 2015 Report Share Posted February 24, 2015 The Colwick Cheese sounds interesting but I'm not shaw what rennet is. Quote Link to post Share on other sites
darkazana 1,736 Posted February 24, 2015 Report Share Posted February 24, 2015 Rennet is an enzyme which is added to milk to help curdle it during cheese making. A simpler method is to add lemon juice, it has the same effect. 1 Quote Link to post Share on other sites
Robbie 39 Posted February 24, 2015 Author Report Share Posted February 24, 2015 Other ingredients I have never heard of from my booklet, candied peel, cassia, home-rendered lard, cochineal, powered ammonia, I didn't want to ask my wife in case she thought I wanted to take up cooking 1 Quote Link to post Share on other sites
katyjay 5,091 Posted February 24, 2015 Report Share Posted February 24, 2015 Cochineal is a red food dye made from crushed insects. Sounds yummy eh? As for candied peel, could never stand the stuff in fruit cakes, and would pick out every bit. 1 Quote Link to post Share on other sites
Robbie 39 Posted February 24, 2015 Author Report Share Posted February 24, 2015 katyjay, You sound just like one of my daughters......she's a fussy eater! Quote Link to post Share on other sites
carni 10,094 Posted February 24, 2015 Report Share Posted February 24, 2015 #9 Robbie, The recipe for Hasty Pudding reminds me of the Paste we used to make as Kids. (And still do, if I run out of Glue and need to stick an awkward envelope down) We just mix the flour and cold water to a paste. 1 Quote Link to post Share on other sites
Robbie 39 Posted February 24, 2015 Author Report Share Posted February 24, 2015 Carnie My parents used the same mix as a wallpaper paste.......we were poor. 1 Quote Link to post Share on other sites
carni 10,094 Posted February 24, 2015 Report Share Posted February 24, 2015 I still use it for that Robbie, especially if a bit of wallpaper is curling up. Just think. We could make extra, and then cook the surplus for pudding afterwards Stir in a bit of Jam or Treacle and we are sorted! 2 Quote Link to post Share on other sites
Robbie 39 Posted February 24, 2015 Author Report Share Posted February 24, 2015 Remind me Carni, which part of the country are you living in now and maybe I can post an old recipe from that area you may fancy giving a try?. Quote Link to post Share on other sites
carni 10,094 Posted February 24, 2015 Report Share Posted February 24, 2015 Oh my goodness Robbie, Thankyou for your kind offer, but what ever you do, don't encourage me to eat anymore. Have you seen the ribbing I already get from some of the Nottstalgian for my liking of cakes? 1 Quote Link to post Share on other sites
siddha 825 Posted February 24, 2015 Report Share Posted February 24, 2015 Looks as if we could have a Nottstalgia meal of Nottingham based foods Quote Link to post Share on other sites
darkazana 1,736 Posted February 24, 2015 Report Share Posted February 24, 2015 Perhaps organise a progressive meal, where generally you eat each course in a different venue....(usually friends going round each others houses) Number of courses depending on how many are involved. Only do it as regional foods Or a meet up where everyone brings a course along. It would have to be somewhere you could do this. How about the arboretum picnic? Quote Link to post Share on other sites
carni 10,094 Posted February 24, 2015 Report Share Posted February 24, 2015 Robbie, In the 60s when I was courting. On alternate weeks I would stay at my (Now Husbands home) in Wolverhampton. On arriving at his home the house would be full of the most tempting aroma's. One particular recipe is the Noted..Grey Payes (Peas) and Bearcun (Bacon). I couldn't stand them and was always disappointed when they were on the menu for that Saurday. Now we love them and I cook in bulk and freeze them in individual portions for speedy meals. 1lb Grey Peas..soaked over night, rinsed well and simmered for 2/3hrs 3/4lb Streaky bacon, diced and fried until crispy When the Peas are soft, just pour the Bacon and the Bacon Fat into the Peas and season to taste. Crusty Bread and Butter. True Black Country Recipe 4 Quote Link to post Share on other sites
mercurydancer 1,104 Posted February 24, 2015 Report Share Posted February 24, 2015 The Colwick Cheese sounds interesting but I'm not shaw what rennet is. Rennet is a liquid and is easy to find. I make my own cheese, and I usually get my rennet from Lakeland, which in Nottingham, is on the corner of Friar Lane. 1 Quote Link to post Share on other sites
darkazana 1,736 Posted February 28, 2015 Report Share Posted February 28, 2015 After reading this thread I had a look on Amazon and found a great little book called "The Flavours of Nottinghamshire" at £1.34 for new I sent off for a copy. It has some old and some new recipes related to Nottinghamshire, and also some old photos and historical facts of the areas the recipes have come from. An excellent read. Here's a link to the book if you are interested. http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=the+flavours+of+nottinghamshire Quote Link to post Share on other sites
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