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MOST RECENT

Christmas Pudding
Recipe first published in Home & Country in 1922.
Tried by myself and all of my lovely family on Christmas Day.
As you may recall back in summer I made a Christmas pudding, it has since been sitting in our basement waiting for it’s time to shine. Yesterday, unsurprisingly, was that day, and boy did it shine. As a rule I hate Christmas pudding, always have done, always will do, won’t touch it. This one however has changed by mind. It was soft and held together and wasn’t overpoweringly boozy. It was absolutely delicious and I’m really looking forward to next year to be able to do it all over again. Merry Christmas everyone.
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Quick Fresh Raspberry Jam
Recipe first published in Home & Country in 1939.
Tried by myself and loads of friends and family members. This quick raspberry jam is so easy to whip up and so much more delicious than any shop bought I’ve ever tried. I made a batch and used half in a Victoria sponge (which I forgot to photograph). The remains has sat in our fridge and steadily been used for toast. I like mine with a good load of butter and sometimes a bit of peanut butter as well. Considering it only takes about 15 minutes to make I will definitely be making more.
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Mincemeat Slice
Recipe first published in Home & Country in 1940.
Tried by myself, my family and the lovely women of @peckhamwi
Another less than beautiful picture, I am aware it looks slightly like a fish. It was however, very delicious. Personally I’m not a fan of mincemeat but combined with the fresh cranberries and the thin crisp pastry this impressed even me. I would definitely make this again, and would probably try and make it look slightly more attractive if I do.
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Bean and Lentil Soup
Recipe first published in Home & Country in 1939.
Tried by myself and my mum.
Firstly, sorry for the hideous picture, there was really no way to make this soup look attractive due to the quantity of brown lentils it contains. This is a very hearty very thick soup filled with beans and veggies, perfect for this winter weather. In terms of the cooking process it’s pretty easy but it does take quite a long time as you’re using dried beans.
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Apple and Fig Roll
Recipe first published in Home & Country in 1939.
Tried by myself, my mum and some good friends.
This was a bit of a fucking disaster, the pudding is very easy to make, no problems there. Somehow whilst mine was in the oven, the oven got turned right down accidentally. So the roll is supposed to be wrapped in tinfoil and kind of steam and then the outside caramelises. Mine spent an hour wrapped in tinfoil sweating in a ridiculously low oven, before I realised, unwrapped the still raw soggy thing and then just blasted it for half an hour on a higher heat. The recipe says to serve with custard which brings me to part two of the nightmare. I thought I’d whip up some homemade custard because how hard can it be? Scrambled egg and whisk wrist ache? What this dessert did teach me is some useful tips for saving a split custard: remove from heat, transfer to clean bowl, submerge the bowl in ice cold water (literal ice cubes please), whisk as hard as your sore arm can take it, add a little bit of cornflour dissolved in cream or milk. I’ve got to say, despite the disastrous cooking process the end result wasn’t half bad. It’s pastry with fruit and custard which is my idea of a good time, once I got over my grump.
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Gingerbread Animals
Recipe first published in Home & Country in 1945.
Tried by myself, my parents and all at @migratefuluk
So, I didn’t do animals, we didn’t have animal cutters, instead we have valentines gingerbread. Super easy to make the dough, the dough is then incredibly difficult to handle, it took a lot more patience than I really had last night. However the final result is very nice, personally if I made them again I’d role them out a bit thinner to get a crispier finish.
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Stuffed Cod with New Potatoes
Recipe first published in Home & Country in 1940.
Tried by myself and my parents.
This recipe was a little bit of a strange one as it looks really great but then just isn’t as great as you think it’s going to be. It’s essentially a variation on a dish that I’m sure most people have made at some point. My disappoint with it is based on the cooking time and method, which led to dry potatoes and slightly underdone fish, sadly the fish skin never crisped up. Also it says it serves 4-6 but 3 of us easily ate it all. The stuffing for the fish is a bit odd as it’s mostly breadcrumbs, I think I messed up by doing it in an electric mixer which turned it into a bright green dough rather than a chunky stuffing. I would use the basis of the recipe again but would definitely just opt for a salsa verde stuffing and cook it slightly different.
As a side... Vegetable Salad
Recipe first published in Home & Country in 1939.
Tried by myself and my parents.
This is essentially peas that have been cooked, cooled and dressed. Peas are nice but let’s be honest I didn’t need a recipe to tell me how to do that.
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Boiled Chocolate Cake
WI Member’s Recipe from 1941.
Tried by myself and everyone at @migratefuluk
What a wonderful thing, as a baker I’ve been waiting for a good cake recipe and here it is. Delicious and rich with dark muscovado sugar and melted dark chocolate it’s reminiscent of @nigellalawson dense chocolate loaf cake. For a cake without eggs (this was rations time people) it holds together wonderfully well. We enjoyed ours with tea as a mid morning pick me up but this is definitely a cake that would be well paired with custard.
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Steamed Sponge Pudding
Recipe first published in Secrets of Some Wiltshire Housewives in 1927.
Tried by myself and my parents.
This is my favourite out of all the recipes so far. I was somewhat apprehensive about it until the steamed pudding challenge on this years Bake Off, which opened my eyes to the flexibility of flavours one can use. Terribly easy to make and then can just be left to cook whilst you’re getting on with other things. It’s incredibly satisfying when it pops out of the bowl and you’ve got a perfect dome with a wonderful crown of jam. I will definitely be making this again and trying an extensive range of flavours.
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Scotch Broth
Recipe first published in Home & Country in 1926.
Tried by myself and my parents.
It’s taken me a while to get around to doing this recipe, as in our house we never have left over lamb or lamb stock, however, after a delicious Sunday roast yesterday I was left with all the goodies. Pretty easy to throw together and then you basically just leave it to cook. Later on in the cooking process you have to make sure you remember to add the final bits. I decided to up the stakes and make the optional dumplings, which turned into lumps of soggy flour (I should have added more seasoning). Overall the result is a very hearty and warming stew perfect for this time of year, but slightly lacking flavour without the addition of garlic or herbs. I wouldn’t rule out making it again but if I ever do I will be sure to modernise with lots of garlic and bay.
Oh yes, mine turned out purple as we only had purple carrots.
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Rosehip Jelly
Recipe first published in Home & Country in 1919.
Tried by me, so far.
Due to only having a small amount of rosehips I had to make half the recipe, however these rosehips were picked with care by my mum and grandma all the way in Wales. I love making jellys, all the different steps, watching the consistency change. Sadly, rather like the Apple & Rosemary Jelly recipe from this book, this jelly is mainly just sweet. It’s very low on flavour and I don’t think I would be able to pick out the rosehip flavour at all.
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Toad in the Hole
Recipe first published in Cornish Recipes, Ancient and Modern in 1933.
Tried by me and the family.
Toad in the Hole is my families all time favourite dish so I was excited to make it for them. I bought some delicious beef sausages from my good friends @strictly_bangerz (I won't eat pork). A very easy recipe to throw together and by all accounts, the best Toad in the Hole ever eaten in our household, that's a two thumbs up review from us.
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Fish Cakes
Recipe first published in Home & Country magazine in 1926.
Tried by me and the family.
So I have made these twice now, the first time I forgot to photograph them. I'm not complaining though, these are good, perfect for dinner, easy to make (although they do require like three different pans) and super yummy. Also they don't feel like they're from the 20s. This recipe didn't have any weird ingredients or lard. I would strongly recommend them and will definitely be making them again. (Sorry for the bad picture.) #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #fishcakes

Chicken Mousse with Fresh Peas and Tarragon
Recipe first published in Home & Country magazine in 1930.
Tried by my family and friends.
How to serve your chicken mousse... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #chickenmousse #mousse #chicken #peas #tarragon

Chicken Mousse with Fresh Peas and Tarragon
Recipe first published in Home & Country magazine in 1930.
Tried by my family and friends.
I've been putting this one off for a long while - mainly because the concept makes me feel nauseous - it has however, become unavoidable, so I used the chance of people coming over for dinner to get it over and done with. Very easy to make, if you can swallow the disgust of whizzing meat in a food processor. It didn't smell bad either as the lemon was quite dominant. Now, confession time, I was actually out when it came time to serve, I managed to avoid having to try any (probably poor food blogging on my part, but I'm just keeping it real). In all fairness everyone who did eat it said it's actually very nice and that the contrasting flavours and textures of the mousse and the chicory it's served with were delicious together. Despite everyone else's newly found fondness for chicken mousse I'm afraid I still can't bring myself to eat any and I have to say I don't think I'd make it again unless it was specifically called on.
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