So I did it. I made a vintage recipe, and very tasty it was too!
I kind of wimped out of making anything too unappetising (as we do try not to waste food around here! Plus terrapins are a tad on the pricey side!) So, after browsing through my favorite vintage recipe book, ‘The Mixer Cookbook’ from Family Circle magazine published in 1966. I settled on the Orange Delights recipe.
I love the names of some of the recipes BTW – Spiced Pear Topsy Turvy, Apricot and Apple Whirligig and Spanish Angel Pie all sound delightful! In this book, many of the puddings involve raw egg whipped up into various concoctions. To be fair, It was published before the big salmonella scare! Although Rob and I are not in any vulnerable groups, (i.e preggers, old or young) I just did’nt fancy eating any of them. Saying that, this recipe below, sounds like its got to be good. After all, it is basically just booze!
For each portion
1 egg yolk
1 rounded teaspoon caster sugar
1 tablespoon sherry
- Place a deep bowl over a saucepan of hot, but not boiling water.
- Add the egg yolk, sugar and sherry and whisk until mixture has trebled in bulk. Pour into a small glass and serve immediately with crisp, sweet biscuits.
I below is the recipe I used. I selected this recipe as it involves jelly and tinned fruit, two very vintage ingredients! Plus on my newly discovered vintage foodie blogs, the most random recipes seemed to involve jelly/Jello!
Please allow me go slightly of topic for a moment here, and mention how much I love mid-century Americana stuff (but weirdly, I have never watched Mad Men!) I would love to own a period ranch home. Here is a link to my dream kitchen – complete with a baking area! How lust worthy is that! Shame, I cant buy one of those in Maidstone on our budget!
For four portions
1 (11oz) can mandarin oranges
1 packet orange flavour jelly
1/4 pint boiling water
1 small can evaporated milk
- Drain mandarin oranges; make up syrup to 1/4 pint with cold water. (I used mandarin segments in juice to try to be healthier!)
- Cut jelly into cubes and place in liquidiser goblet with the boiling water; run machine until dissolved. Add mandarin syrup and run machine for a few seconds. Leave in liquidiser goblet, in a cold place, to partially set.
- When on the point of setting, switch on liquidiser, remove small cap in lid and pour in evaporated milk. Run liquidiser until frothy. Save 12 mandarin orange segments for decorations (I did not, as you can clearly see in my pictures. I think my tin only had around 12 segments in total! But this recipe is very forgiving with quantities) Add remainder to liquidiser and stir with a spoon. Pour into individual glasses and leave to set. Decorate each dish with 3 mandarin segments.
The Verdict? This recipe took me right back to my childhood! It was so yummy! It reminded me of a pudding my Grandad used to make, every time we went to visit him up in Liverpool, his lime mousse. Oh my, I used to dream of that pudding! I know he used lime jelly to make it, but the recipe escape me (and my Mum too, as she never made it for me as a kid, hrrrump!) A quick google search led me to these recipes. I am going to have to make this asap, this time I will use my Kitchenaid mixer to whip up the mix, as using a blender only made a bubbly mousse on the top half of the pudding.
I also learnt something really useful to help me take pictures of food for my blog. Make up another portion to keep for the next day, to photograph in daylight! I know, it is obvious! It has only taken me 10 odd months to realize this little trick! Doh, what a donut!
I normally snap pictures of meals right before I am about to eat them, with steam coming off them and huge shadows over them, caused by the overhead lighting. This time I savvily plated up two puddings in our usual plain white and chipped Ikea pudding bowls, then the other two puddings in cute vintage teacups (i.e photogenic, blog worthy food props) Ah ha – snaps for me!
Yes, I am a slow learner!