Everything old is new again. Or so it would seem with lots of things getting a 21st century revival including sustainability, reducing food-waste, hand-made, and foraging wild foods (not that any of these things had ever really gone away).
So maybe now is the time to grab your aprons and revisit some recipes from the past.
Early last century The Press published a column with the delightful title Women’s Corner – where all matters for insertion were to be sent to the Lady Editor for consideration. While other pages of the newspaper were filled with stories of the War this column provided readers with news of weddings, who’s wearing what, who is visiting whom in the district, some news and anecdotes from overseas, and sometimes a recipe of the day.
And what recipes they are, a seemingly never ending array of pies, puddings, fritters and rissoles! Light on instruction – I think everyone just knew how to make pastry – the recipes offered us such delights as Orange Roly-Poly, Banana Pie, Rice and Meat Rissoles, and Russian Pie.
On the cooking radar around this time of year in 1917 were Baked cheese and potato cake, apple fritters, cheese pudding, Rabbit and Macaroni pie, date pudding and this recipe.
I’m not sure how easy it will be to source the ‘pollard’ – a byproduct of flour milling – or what else I could use it for since the only other pollard based recipe I came across was ‘Phosphorized Pollard for Poisoning Rabbits’ from the Bay of Plenty Times.
If you don’t find any of these 1917 recipes tempting you can find other culinary delights from New Zealand in our catalogue including Ladies, a plate.
Or borrow one of our many food related magazines.
And check out our New Zealand Cuisine Booklist for more titles. Bon appétit !
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