07-04-2004, 09:04 AM
|
|
|
Good King Henry and other 'odd' herbs
In article ,
lid (Rodger Whitlock) writes:
|
| The "Penguin Cookery Book" by Bee Nilson (1952) has to take the
| cake. Written during post-WWII austerity, it tells you how to
| make mock-cream from milk and margarine. They even had a device
| for the purpose; is there no end to British ingenuity?
I have seen that device, but with instructions to use unsalted
butter if you can get it. It was quite widely bought, but rarely
used, largely because it didn't work very well. And, made with
the least salted butter and margarine generally available, it
tasted pretty repulsive - yes, I have tried it.
| At the other extreme, but only slightly later, is the Constance
| Spry Cookery Book (1956?), which recapitulates the halcyon days
| before WWII, complete with jugged hare and all the trimmings.
Hare was never in short supply in the relevant areas, though some
of the trimmings (e.g. red wine) were!
1956 marked the formal end of rationing, anyway.
Regards,
Nick Maclaren.
|