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Morrison's Smothered Cabbage
4 oz. margarine
5 oz. onions cut into quarter inch cubes
1/2 lb smoked pork sausage, cut in half then cut into 1/8 inch slices
8 oz. smooth cut carrots, frozen sliced
1 Tablespoon oregano
2 1/2 lbs fresh cabbage, cut into 3 inch squares
1 tablespoon salt
1 dash white pepper
1 quart of water
Melt margarine in pot, once melted add cut onions and sausage,
saute for 3 minutes.
Add carrots, oregano, cabbage, water, salt and pepper,
simmer for 10 minutes.
Transfer to bowl and serve hot.
Serves 12
From: Morrison's Cafeteria
Source: WKRG News 5 - Mobile, Alabama
Hi phaedrus, can you research a recipe, local to Lancashire,
u.k. it is a favourite dish served on November 5th especially,
which is bonfire night or guy fawkes night in the u.k.
Regards and thanks in anticipation.
Keith
Hello Keith,
Perhaps you are looking for "thar cakes" or "parkins"? See below.
For those who aren't familiar with Bonfire Night:
Guy Fawkes Night (also known as Bonfire Night, or Fireworks Night)
is a yearly celebration on the evening of the 5th of November in
the United Kingdom. It celebrates the foiling of the "Gunpowder
Plot" in which a group of Roman Catholic conspirators, led by
Robert Catesby and including Guy Fawkes, attempted to blow up
the Palace of Westminster on the evening of November 5, 1605.
The Gunpowder Plot:
When the Pope refused to grant Henry the VIII a divorce, he formed
the Church of England in 1534, declared himself its Head, and gave
himself a divorce. In the years that followed, those Englishmen who
remained loyal to Catholicism fell into disfavor and were persecuted.
After Queen Elizabeth I died in 1603, English Catholics hoped that
her successor, James I, would be more tolerant of their religion
than she had been, since his own mother was Catholic. However, King
James I was no more tolerant of the Catholics than Elizabeth had been
and a group of young Catholics, led by Robert Catesby and including
Guy Fawkes, decided that violent action was the answer.
Guy Fawkes was the group member given the dangerous task of acquiring
36 barrels of gunpowder and storing them in a rented space beneath
the House of Lords. The idea was to blow it up when the Lords were in
session, along with the King. Unluckily for Guy Fawkes, he was caught
under the House of Lords with the 36 barrels of gunpowder. He and the
rest of the group of conspirators were ultimately caught, tortured,
and killed.
On the same night that the Gunpowder Plot was foiled, on November 5th,
1605, bonfires were set alight to celebrate the safety of the King.
Since then, November 5th has become known as "Bonfire Night" or
"Guy Fawkes Day".(If you saw the movie "V", you know all about this.)
The event is commemorated every year with fireworks and the burning
of Guy Fawkes effigies on a bonfire.
The rhyme commemorating the event is:
Remember, remember the Fifth of November,
The Gunpowder Treason and Plot,
I know of no reason
Why Gunpowder Treason
Should ever be forgot.
Guy Fawkes, Guy Fawkes, t'was his intent
To blow up King and Parliament.
Three-score barrels of powder below
To prove old England's overthrow;
By God's providence he was catch'd
With a dark lantern and burning match.
Holloa boys, holloa boys, let the bells ring.
Holloa boys, holloa boys, God save the King!
Traditional bonfire night foods vary in different parts of England.
Potatoes baked in the coals of the bonfire and soups are common.
Small cakes known as "parkins" are traditional in some areas. In
Lancashire, these are also known as "thar-cakes" or "tharf-cakes".
Phaed
Lancashire Thar-Cake
To be made fore, and eaten on, November 5th.
Ingredients:
2lbs finely ground flour
2 table-spoons granulated sugar
1/4 oz. ground ginger
1 teaspoon baking powder
2 oz.Candied peel , cut fine
1 oz sweet almonds chopped.
Kiel butter 5 oz
Milk 1 teacup full
Instructions:
Rub the ingredients well together, and then mix with a teacupful of
milk and as much Scotch treacle as will make it lightly stiff. Bake
in a greased tin in a slow oven. Old folks would use nothing but
oatmeal, butter and treacle.
-Source-C.J. Tabor Folk-Lore,Vol. XIX, 1908.,p.337-339
------------------------------
Lancashire Parkin
1 1/2 lb oatmeal
1 teaspoon ground ginger
8 oz brown sugar
8 oz butter
1 lb treacle
1 teaspoonful allspice
Mix the dry ingredients . Heat treacle and butter; add to the dry
mixture and leave to stand overnight. Place in a well-greased shallow
baking tin and bake in a moderate oven for about 2 hours. It is done
when the parkin springs back when touched.
------------------------------
Thorcake
1lb Oatmeal
1tsp Salt
1lb Plain Flour
1tsp Ginger
1lb Sugar
2oz Candied Peel
2tsp Baking Powder
12oz Butter
1tsp Coriander Seeds
1lb Treacle
Mix up all the ingredients until a well mixed dough, squash the
mix into thick round biscuits and bake in a moderate oven until
golden. You can use biscuit cutters
On 3 Nov 2007 at 10:15, Aleta wrote:
> Dear phaedrus,
>
> While researching English Steamed Puddings, I found
> several refrences to Winchester Pudding. I know that
> it is a rice pudding and that it is a speciality of
> Hampshire. I have rudimentary search skills and found
> several references to it but did not suceed in finding
> any further information about it the history of it or
> the recipe.
>
> I was hoping that you would be able to find at least
> one recipe for it. I found some rice pudding recipes
> that are British but none specifically for this
> pudding.
>
> Thank you for your kind attention to my request. Long
> live the tradition of private detectives!
>
> Aleta
The only place that I can find any mention of a "Winchester Pudding" made with rice is on a couple of Hampshire travel sites like this one:
"The well-known Winchester Pudding is a rice dish"
There are other British "Winchester Puddings", but they are not made with rice. One is described as "Winchester Pudding (bread, jam and cinnamon steamed in a custard)".
There is also a non-rice recipe in this book: "Recherché Luncheon and Dinner Sweets" (1906) By Charles Herman Senn.
From: "Elaine"
To: phaedrus@hungrybrowser.com
Subject: RE: winchester puddings
Date: Tuesday, October 06, 2015 8:39 AM
Hello
I am copying it as written down in an old book with imperial measurements
Winchester Puddings
4oz Flour
4oz raisins
4oz Suet
half teaspoons mixed spice
4oz breadcrumbs
half teaspoons carbonate of soda
2oz Currants
About 1 tea cupful of milk
A pinch of salt
Chop suet very finely, using a little of the flour. Clean currants and stone
and chop the raisins.
Mix all dry ingredients in a basin, except the soda.
Warm the milk in a small pan, add the soda to it, and stir quickly.
Moisten the mixture with this, and half fill small greased cups or dariole
moulds.
Steam steadily, covered with greased paper.
Turn out when ready, serve with orange or lemon sauce.
Time to steam ! hour Sufficient for 5or 6 persons.
Probable cost 8d (lol)
Hope you find this interesting I have had this book for years.
Regards
Elaine
Also in the 1930s, across the Big Pond, author Rex Stout created
another fictional detective with a penchant for fine food, named
Nero Wolfe. The Nero Wolfe stories are full of descriptions of
gourmet meals. In the 1970s, Rex Stout put together a cookbook
based on the dishes mentioned in the series:
"The Nero Wolfe Cookbook" by Rex Stout and the Editors of Viking Press
Spareribs in Special Sauce
4 pounds of pork spareribs
1 medium onion
1 clove of garlic
1 small green pepper
1/4 cup of olive oil
1/2 cup of italian tomato paste
1 teaspoon of salt
1 teaspoon of fresh basil leaves (or 1/2 tsp dried if you're hard up)
1 teaspoon of dried rosemary
1 teaspoon fresh oregano (or 1/4 tsp dried)
1 Tablespoon chopped fresh parsley
1/4 Tabasco
2 teaspoons dry mustard
1/4 Worcestershire sauce
1/2 cup water
1.2 cup honey
1/2 cup dry red wine (Don't buy cooking wine, please! It works so
much better with a dark deep dry red wine)
Preheat broiler. Cut ribs into three-rib sections. Chop the onion,
garlic and pepper, and saute in heated olive oil until slightly browned.
Add tomato paste, salt, basil, rosemary, oregano, parsley Tabasco,
dry mustard, Worcestershire sauce, water and honey. Allow to simmer
for twenty minutes, stirring occasionally. Add the red wine and simmer
another fifteen minutes. Use sauce to baste the spareribs as they broil
(about thirty minutes), but reserve a little to be served hot at the table
(serves 3-4)
(From "The Nero Wolfe Cookbook")
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