Did anyone else's mum give them a food nobody you speak to has heard of?

[Rollerbird]

Although with mumsnet I bet others have had 'it:
In my case it's a' treat' of Cabbage Water
Basically when she cooked (boiled) cabbage (which was with a chopped onion, pepper and nutmeg) I could have a cup of the water after (veg stock I suppose)
I did see it as a treat and am drinking some now, remembering her fondly.

jelly whisked with evaporated milk One of my friends courted a boyfriend with this pud (must have been made with raspberry or strawberry jelly as it was pink). We called it 'elephant's breath'.

Our curry was Vesta - but we did have Spanish Steak made out of mince. :) It had peas and carrots and corn in and maybe a tomato base? It was served with mashed potato.

I make fish pie exactly the same as dmum strawberrisc. My ddad loves tongue and it’s always in my parents’ fridge. I was thinking about making an old fashioned rice pudding this weekend which my dgranma used to make and put in the over at the same time as the hotpot (which I also make all the time).

Another one! My mom used to make a cheesecake with cottage cheese, chunks of pineapple and jelly. It was a totally different texture from normal cheese cake. This was in the 70's / early 80's from a recipe my aunt gave her.

I also regularly make pineapple upside down cake! I think I am a cookery throwback!

I also regularly make pineapple upside down cake! I think I am a cookery throwback! When I was at school all the girls doing 'Home Economics' exams used to somehow shoehorn one into their meal plan. I always got the impression it ticked many boxes and was easy to make!

I had mulligatawny soup only last week, a lovely warming winter soup.

I also love mulligatawny. And kedgeree. Make them both quite often. I’m a bit Last Days of the Raj with my repertoire

I now want to make mulligatawny.

Seems to be just vegetable soup with a tablespoon of curry powder added. www.bbc.com/food/recipes/mulligatawny_soup_68949

this is the good stuff. And this series of recipes is the only reason to click on a Guardian link these days.

Gosh, ages since I made kedgeree, I must put it on my “to do” list. You made me smile about Last Days of the Raj rightreckoner.

this series of recipes is the only reason to click on a Guardian link these days.

The Guardian recipe for cullen skink is the one I use all the time as well.

@ValleyoftheHorses

We used to used that exact mock crab recipe. It was one of the first things I learned to cook.

Me and my Dad used to eat raw white cabbage and ketchup sandwiches.

Russian cream
Barely cooked egg white floating in a thin custard

My name used to regularly give me bread and milk. White Danish milk roll with the crusts off, steeped in warm milk and sugar with all bran sprinkled on top. I still make it myself when I'm in need of comfort.

My grandad was a keen Cornish sailor, always had crab pots down. I grew up chewing the legs of lobsters and crabs on a frequent basis. Wasn't til I moved away I realised that lobster was considered "posh'

A student staple of mine that learned off blue peter was cheesy beany bake. I still make it now when DH is away ( he won't eat baked beans) Fry off some onions add, Tin of baked beans, kidney beans, sweetcorn bunged in the pan and warmed through. Put in a oven dish, Top with broken up bread, cheese and onion crisps and grated cheese and bake for 20 til the topping is crunchy and melty. I swear it's amazing but I can imagine my children on a thread like this in a few years...

Russian cream
Barely cooked egg white floating in a thin custard

I can't begin to imagine what that is! I've googled, but none of the recipes have egg, all are made with cream /sour cream/gelatine

Sounds more like French isles flottant...or a version of it...

Graphista I like your style

Yes we had cabbage water, sprout water and cauliflower water to drink. I suppose it was good for you, it contains vitamin C. MIL used to have bread and dripping. My mum used to buy dripping to use for frying. MIL used to mop up meat juices in the roasting pan (particularly chicken) with bread. I use veg water and meat juices to make gravy. Left over gravy goes in a casserole in the crock pot.

I think @Graphista was simply replying to comments on the post, @ifyouknowmeyoullknowthis - and your comment was a bit unnecessary.

That Russian cream must be called as something else. Internet search doesn't come up with anything like that unless it was a family recipe.

Thanks @SDTGisAnEvilWolefGenius for your insight and the @- what a relief that Graphista didn't @everyone in her post- we'd all have been pinged!

@winsinbin your jelly mousse, I remember making something similar in a 60's school cookery class. You had to whisk the evaporated milk (took ages with a hand rotary whisk), after whisking for ages it thickens up and expands. You then mix it with your selected jelly flavour, dissolved in far less liquid than usual, and allowed to cool. It's a long time ago, but I think this method is correct. Give it a try.