Alison Uttley is famous for her books about the country and her children's books, including the Little Grey Rabbit and Sam Pig series. Previously published in the 1960s as Recipes from an Old Farmhouse, this book is based on the recipes she enjoyed as a child, including Mrs Lowe's Parkins, named after the neighbour who baked them and different natural remedies, including cough mixture and tinctures. Using her inimitable style, the famous author recalls incidents of childhood, including picking cowslips for cowslip wine and the importance of the seasons for produce in the days before most foodstuffs were available year-round. Divided into sections for different dishes, including cakes, breads and drinks, this is a beautifully written book which will appeal to fans of Alison Uttley, those who love cooking or anyone who wants a good read.Alison Uttley grew up in Castle Top Farm, in Derbyshire where this book is set. She went on to become a famous author, specialising both in the countryside and children's stories. She has a very strong fan base.
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Format:Hardcover
This book is very likely a re-issue of the 1966 and 1972 earlier Faber-editions. What I like about the book is that it contains many many excellent home-country, basic, affordable recipes which are still relevant today especially as food prices continue to rise. Alison U writes from the perspective of a person who has sampled, tasted, and watched her mother and others cook for years. As a result this book has more specific measurements for some recipes and vaguer for others. Therefore you need a bit more patience with converting the recipes to North American oven temperatures and measurements if you are cooking outside the UK.
(i.e p58 Scones--A richer recipe. Two pounds of flour, one cup of sugar, and three eggs. Mix with a little warm milk and bake in a hot oven. ...A childhood recipe for scones, spaced with red ink and decorated with dots, comes from a manuscript book, writes the authour.) I had to go look up online what a 'hot oven' is and also convert pounds to cups for flour measurement.
Titles of chapters in the 1966 edition which I have: Thor cake and gingerbread; Puddings, Rhubarb & jams & marmalade; Easter baking; Scones & pikelets; Cake and tea time; Savoury dishes; Beverages; Cream cheese; Pickles & chutneys; Sweetmeats; Medicines (folk remedies); Some herbs, and an Index.
For years I have been looking, for example, for exactly how to make the 1940's WW2 recipe of Junket (a type of pudding) which is made with rennet. It was here that Alison U reveals how to make this WW 2 desert. A family member used to make Junket and we'd been looking for years for an explanation of HOW to make it which was found here in this book. Others no doubt will have a similar experience of finding a recipe that Uncle or Aunt or Grandmother made long ago.
What I particularly like about this book is the fact that the ingredients are not expensive and the foods are easily made without requiring exotic ingredients costing the earth. Seems to me that in 2009 we need more cookbooks hearkening back to earlier hearths and country-wisdom of thrift yet good tasting food. This book is British Derbyshire cooking, straight from the past.
(i.e p58 Scones--A richer recipe. Two pounds of flour, one cup of sugar, and three eggs. Mix with a little warm milk and bake in a hot oven. ...A childhood recipe for scones, spaced with red ink and decorated with dots, comes from a manuscript book, writes the authour.) I had to go look up online what a 'hot oven' is and also convert pounds to cups for flour measurement.
Titles of chapters in the 1966 edition which I have: Thor cake and gingerbread; Puddings, Rhubarb & jams & marmalade; Easter baking; Scones & pikelets; Cake and tea time; Savoury dishes; Beverages; Cream cheese; Pickles & chutneys; Sweetmeats; Medicines (folk remedies); Some herbs, and an Index.
For years I have been looking, for example, for exactly how to make the 1940's WW2 recipe of Junket (a type of pudding) which is made with rennet. It was here that Alison U reveals how to make this WW 2 desert. A family member used to make Junket and we'd been looking for years for an explanation of HOW to make it which was found here in this book. Others no doubt will have a similar experience of finding a recipe that Uncle or Aunt or Grandmother made long ago.
What I particularly like about this book is the fact that the ingredients are not expensive and the foods are easily made without requiring exotic ingredients costing the earth. Seems to me that in 2009 we need more cookbooks hearkening back to earlier hearths and country-wisdom of thrift yet good tasting food. This book is British Derbyshire cooking, straight from the past.
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