½ pint (300ml) milk
2 oz. (60 g) fresh white crumbs
4 oz (120g) grated cheese
1 oz (30g) butter
2 eggs
salt , cayenne pepper
1929 Lincolnshire Carrots
1937 Savory Boats
Shortcrust Pastry
½ cup seeded raisins or sultanas
2 oz (60 g) ground ham
2 dessert spoons any mustard pickle
salt and pepper to taste
mayonnaise (optional)
1903 Tomato Sauce
40 lbs (18kgs) of tomatoes
2 qts (2 ¼ litres) of vinegar
3 lbs (1370 g) of sugar
½ lb (225g) salt
2 oz (55 g) of crushed garlic
2 oz (55g) allspice
1 ½ oz. (42g) of cloves
1 ½ oz. (42g) of black pepper
1 oz ( 28g) of cayenne
1939 Beetroot Jam
8 large beets
1 ½ pints (900 ml) of water
4lb (1.8 kg) loaf sugar
Strained juice of 6 lemons
Grated rind of 3 lemons
1 small stick cinnamon
vanilla essence
2 - 3 cloves
1936 Carrot Pickle
1936 Carrot and Lemon Jam
1937 Turnips with Mustard sauce
1 ½ turnips
1 tablespoon butter
2 shallots
1 tablespoon flour
Milk
1 teaspoon of mustard
1 teaspoon of salt and pepper
Extra butter for browning
1907 Brown Bread
7 lb (14 cup) wholemeal flour
2 ½ oz (70 g) yeast
1 quart (1.14 l) warm water
1 dessertspoonful salt
a little more warm water
1911 Browned Turnips
6 - 8 small turnips
1 ½ tablespoons of butter
½ a teaspoon of granulated sugar
salt and pepper
1925 Thickaree Salad
1 - 8 teaspoons cayenne pepper
½ tablespoon castor sugar
½ teaspoon Lea & Perrin sauce
½ tablespoon vinegar
Juice of ½ lemon
1 egg yolk
2 tablespoons salad oil
1929 Cheese and Marrow Foldovers
1929 Stuffed Marrow
1929 Marrow au Gratin
1 marrow
1 Onion
Chopped parsley
1 oz (30 g) breadcrumbs
1 oz (30 g) grated cheese
pepper and salt
1929 Stuffed Mushrooms
Several large, firm mushrooms
2 tablespoon butter
salt and pepper to taste
Some chopped parsley
1 cup of fine breadcrumbs
Some sliced tomato
1936 Carrot Hash
3 or 4 large carrots
1 - 2 cups of soup stock
1 small chopped onion
1 teaspoon sugar
juice of ½ lemon
chopped parsley
pepper and salt to taste