At last, a savoury dish appears in the recipe books! (What a shame that my photography skills can’t do it justice…) This recipe is on the second page of Maimie’s book so, as ever, is difficult to date. The mid-1880s would be my best guess. Maimie is in her late teens or early twenties. Two of her younger brothers, Charles and James, are off at boarding school, leaving Maimie with her siblings Ethel and Edmund.
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When I first looked through the recipe books, with starting a blog in mind, I thought that I would be making a lot of cakes and puddings. Certainly, the recipes from Harriet’s books have so far backed up this notion. However, Althea’s book in particular is proving to throw up some rather more fascinating and challenging recipes; first we had North Country Curds and then, turning to the next page, I found ‘Store Barm or Yeast.’ My first thought was ‘What on earth is this?’ and, on reading through the recipe, I was none the wiser. What was she making?
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This recipe is at the bottom of the first page of Maimie’s recipe book. As with the recipe above it, Cold Fruit Pudding, it is difficult to date it exactly but I would estimate it to be from the mid-1880s.
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This is the first hand-written recipe in Althea’s book. It is dated to 1866 and credited to ‘M.N.’ in Liverpool. I presume that this is Mary Newton, Althea’s sister-in-law, as Althea and her husband appeared to spend the first few months of their marriage living with the Newtons in Catharine Street, Liverpool.
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Eating With The Ancestors 