Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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Do not despise the more humble shellfish, such as cockles, winkles, whelks and mussels, as they each have an interesting flavour. The rest of Britain is further north, colder, poorer, and filled with people who learned to scramble for their meals. As a child I learnt to bake with the help of Marguerite’s 1960s ‘Cookery in Colour’ (in which most of the pages are in fact orange, and the book is undoubtedly the reason I measure everything in imperial instead of metric) and my absolute favourite recipe was, and still is, for rich scones. Throughout my career I have enjoyed travelling abroad and learning about the cuisine of various countries.

I think a white Cheshire is best of all but, for a really strong flavour, a Lancashire is excellent or one can use a mature Cheddar. Sometimes people forget that less expensive fish, cuts of meat and poultry and vegetables have just as much good flavour as the more costly food. During the war she worked for the Ministry of Food, creating and promoting recipes which made the most of rationing. She covers soups, fish dishes, meat, poultry, and game, vegetables, salads, and savory dishes as well as puddings, baking, and preserves.

Herbs were grown extensively as they were considered an essential part of cooking as well as being used for medicinal purposes. To describe her as prolific would be an understatement: she wrote 170 cookbooks, including a series of ‘500’ books, all of which featured 500 recipes on a chosen topic (bread and scones, jams, pickles and chutneys, electric mixers and blenders, and so on). Once I exhausted my supply of blackberries and foraged far and wide, we were offered a huge bag of plums from a friend who’s tree was flourishing. There are lots of small recipes on each page so I opened it randomly and then picked a recipe with a pointy finger and my eyes closed!

Chicken was always sold with the giblets so Giblet Soup became a staple for the middle and lower class. This entry was posted in Gelatine Salads/Molds, Weight Control and tagged bad food photography, gelatin, Marguerite Patten's Recipe Cards, vintage recipe cards, vintage recipes on March 13, 2023 by iamsurly. You could serve small portions of the fish or vegetable dishes in the book, as well as those in this section. I chose it for the Danish aspect of the Eurovision party and was attracted to how entirely disgusting it looked.We want to be thought of as the person who cooks regularly from Ottolenghi or Alison Roman or Simon Rogan. I love Marguerite Patten too, always used to use her cookbook when I was young and cooking at my mum and dad's house.

In that chaotic 20 th century, Britain began as the most important and richest country in the world. If using fresh walnuts remove the skins; in my opinion fresh nuts are the best, since they do not detract from the colour or flavour of the cheese, but many people enjoy the ‘bite’ of black pickled walnuts. So, all I can say to her many fans who have written me such amazing letters is ‘get cooking on 4 November’! In case you haven’t heard of her she was one of the first celebrity chefs, the Mary Berry of the 1940s and 50s, who died in June just five months short of her milestone birthday.

Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover. Many thousands of us did and we’re all being invited to celebrate her life by cooking a Marguerite Patten dinner in our homes in her honour, to celebrate what would have been her hundredth birthday in November.

Read more about the condition Very Good: A book that has been read and does not look new, but is in excellent condition. Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter.

Blend half with the crabmeat, then add the required amount of lemon juice, mace, mustard powder and seasoning.