Some Old Recipes and Bizarre Concoctions from Jean Balfour’s Good Cooking
Here are some old recipes from a classic book first published in 1958 under the title Handy Cookery. Needless to say this book is an invaluable record of social history in post-war Britain. It is fascinating to see what food people thought was fashionable and sophisticated – for that, its comedy value is priceless. This was written at a time when the only thing to do with a vegetable was to boil it, however, the things you can do with a banana are endless. I suppose the return of this exotic fruit after war rationing must have been a cause of great excitement.
The combination of textures and flavours in this salad is bizarre even just to read.
Here is another dish using bananas. No comment.
Aubergines must be peeled and cut into thick slices, then boiled for 15 – 20 minutes. Drain and serve with a white sauce. This food must literally have been grey.