This post talks about the health benefits of Honey. I’m glad something nice is good for us.
Do you enjoy cooking? Do you like history? Well, you will enjoy Viv’s Family Recipes.
This little book is a collection of recipes from the author’s family, collected over the 20th century from 1909 to the end. It gives an insight into how we ate and cooked throughout the last century, as well as a few comments about the people whom she got the recipes from.
The book also contains a few hints and tips from long ago about cleaning, as well as cures for coughs and colds.
From today, 5th February, until 20th Feb, Viv’s Family Recipes is FREE on Amazon.
Don’t miss out on the opportunity to get this interesting book absolutely free. Just click on the book cover.
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I inherited a small book of hand-written recipes from my Grandmother. The back of the book had some of her household accounts and they were dated, so I know the date of the recipes was around 1909.
I found it interesting to peruse these old recipes and compare them with the food we eat now. There was so much more fat then, and it was mainly animal fat.
I thought you might be interested in looking at some of our history, as far as food is concerned, and so here is one of the puddings from Grandma’s Little Book.
Of course, the weights and measures were in imperial measures, so I changed them for a more modern audience. If you live in the USA, I’ve put Grandma’s measures in brackets.
This is not a picture of the Amber Pudding, but the nearest I could find as to what I think it is. It will not have the sauce.
Just over 100g (8oz) breadcrumbs
100g (8oz) beef suet
60g (2oz)moist brown sugar
3 dessertspoons marmalade
Mix all ingredients well together.
Put into a buttered basin.
Steam for 2 hours.
If you find these old recipes interesting, you can find out more in Viv’s Family Recipes. See the book on My Books page. Click on the link here and it will take you directly to the book’s page on Amazon.
1. Use a fresh chicken that has not been frozen if you want to freeze the joints.
2. Remove the string that is trussing the chicken, if there is any.
3. Remove any feathers that have been left on the bird.
4. Cut off the end of the wings. They have very little, if any, meat, and so are going to be removed after cooking, anyway.
5. Remove the legs. To do this, cut the skin , then bend the leg backwards. This breaks the joint allowing you to see where to cut.
6. If you want, you can separate the thighs from the drumsticks. this depends on preference, or the size of the chicken. With a small chicken, you might want to leave them whole
7. Remove the wings, taking some of the breast with it. To locate the joint, use your finger. It’s easier to find with some of the breast there Wings have very little meat on them. and this makes them a bit more substantial.
8. To remove the breast, feel for the breastbone with your finger, then, with a sharp, pointed knife, cut straight down until you meet the main carcass.
9. Then, using the point of your knife, gently loosen the meat from the carcass, keeping as close to the bones as possible.
10. Do the same on the other side.
11. Don’t throw away the carcass. There is still quite a lot of meat on it if you search. I cut as much off as I can, then freeze the bits. The next chicken I joint, I add the bits to the bag. Remember to date the first lot, though, so you know when to eat them by. You can use these in stir fries.
12. Don’t forget to freeze all the joints immediately. Freeze the carcass as well and use it to make stock for casseroles, gravies and soup.
Here are the joints you will now have in front of you, including the carcass that I’ve cut in half for freezing/
To find out some recipes as to how to use these joints, why not buy Viv’s Family Recipes? Click on the picture on the side bar and you will be taken to Amazon in your own country or follow the link above.
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