This book was produced for the King Edward's School and purchased for Peggie by her mother as a gift in 1916. I wonder which were her favourite recipes. Pop back later and see how I get on when I try some of them.
The book includes some recipes that are unheard-of today. A squab, for instance is a young pigeon. Perhaps if we started to eat this dish more often, our towns would not be full of so many feral pigeons.
I thought this recipe was interesting. The 'cake' consists of dates and almonds layered up in a rice-paper wrapper, pressed and cut into portions. On first sight, it looks old-fashioned, but on closer inspection it is almost identical to the Nakd bars that are now so popular.
Another long-forgotten ingredient. Perhaps it will make a come-back as pigs trotters seem to have done in recent months.
The book also includes a very useful chapter listing the different foods which are in season throughout the year. At the beginning of the twentieth century, food was difficult to keep, and although airy apple lofts and damp potato clamps could keep food for most of the winter, it lost it's freshness. If the housewife could source and use seasonal food, it was much better for her family. For those of us looking to consume food in a more natural way, using the seasons to guide as as to what food is in peak condition, this would be the way to go.
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