Butter or ghee in your morning tea? That’s how they made it in Nepal, Manchester Guardian readers were told in 1843. The other ingredients used appeared in a new book, G.T Vigne’s Travels in Kashmir, previewed in the Varieties section of the paper.
Common freshwater fish made a comeback during the war because it was cheap. This recipe for carp, published in 1915, told readers to pre-soak the fish in cloves, mace, and orange and lemon peel.
A review of the British Empire exhibition at Wembley, in 1924, instructed readers not “incurious or afraid” of foreign food to follow this recipe for West Indian plantain tart.
Owning a motor car allowed families to drive to their holiday destination. And in 1928, readers were told that if they wanted to avoid expensive meals en route then preparing delicious snacks, like this veal Cornish pasty, was a good idea.
In 1931, with vegetarianism in the UK seemingly on the rise, we published an ‘excellent’ recipe for a meat-free toast spread containing nuts, breadcrumbs, and onions.
For meat eaters, a recipe for shepherd’s pie, South African style, might have whetted their appetite.
In the 1940s, with Britain again at war, an Englishman’s breakfast didn’t always come with bacon. Eggs baked in mash potato was one wartime dish we told readers about.
A decade later, meat was easier to come by. This recipe for hamburgers, as well as a bit of history about their origin, appeared in our pages.
