We have a brilliant collection of recipe books in the archives at the Ulster Folk Museum. Largely dating to the 19th and 20th centuries, they are a fascinating resource in that they provide an insight into cooking and baking trends throughout the decades. Some contain fabulously opulent recipes, whilst others are geared to those with modest incomes. Earlier this year, Aoife Kennedy from Colaiste Feirste spent a week with us on work experience. She helped to pick out seasonal recipes from some of our recipe books, a small selection of which are detailed below.
- 3 pints of unclarified stock,
- ¼ gill each of green peas,
- French beans,
- asparagus tops,
- and chopped lettuce,
- 1 young carrot,
- 1 small onion,
- a bouquet-garni,
- ¼ lb. of beef gravy,
- the white of 1 egg,
- Prepare the vegetables, and scoop out some small pea shapes of carrot.
- Cook all the vegetables separately in salted water.
- Put the stock into a pan, with the onion, herbs, finely minced meat, seasoning, and white of egg.
- Whisk till it boils, then simmer for 10 minutes.
- Strain and re-heat.
- Add the prepared vegetables, and serve.
Average cost, 2s 9d. Sufficient for 6 persons. Seasonable in April and May.