Posts in the Category: Mrs C.S. Peel’s Recipes

WW1 Rationing – Maize Batter Pudding

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on March 27th 2014 1 Comments ggmaize

Another surprise. I can completely see how this would fill the gap left by limited stocks during WW1. It was met with reluctance by some, associating maize with the feed of animals. Maize is polenta and if you use a top quality non-fast action type, the pudding will have greater texture which adds to the pleasure …

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WW1 Rationing: Nouilles au Gratin (Pasta with Cheese Sauce)

Posted in - Mrs C.S. Peel's Recipes & Rationing & Recipes on February 23rd 2014 1 Comments ggmaccheese

Familiar in the combination of pasta and cheese, but not in its name; nouilles is french for noodle.  So perhaps Granny Dot’s pasta recipe came from France?  I need to investigate further.

In the words of Granny Dot:
‘Ingredients. – 3 oz. nouilles, salt, boiling water, 1 oz. of margarine, half a pint of hot milk, …

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