Old-fashioned foods which should make a comeback

[BarbaraVineFan]

I am just making a cheese and potato pie for lunch, which I last ate circa 1988. It's basically mashed potatoes mixed with an egg and a fuck load of cheese, more cheese on top and then baked in the oven. Bloody lovely, relatively cheap and filling.

Which other old-fashioned foods do you make /have you made recently which you think should make a comeback?

Suet pudding and homemade custard 🙂

Home Bargains has lemon puff biscuits

Pearce Duffs blancmange is available online from greenscakes.co.uk along with other goodies. And from other places - Ocado, Morrisons etc.

Tate & Lyle used to make syrup sponge ice cream = vanilla ice cream with bits of syrup pud embedded in it. It was delicious but it's been many years since I've seen it in the shops.

You can buy semolina in Waitrose or Sainsburys (think Sainsburys it is whitworths brand). Or even tinned ambrosia from one of those two shops too.

stovies made from the leftovers of sunday roast. warm and filling. baked rice if you have too much milk. add sultanas if you like them. old fashioned mince with carrots, onions and tatties!

Beef olives
chicken kiev
rice pudding
prawn cocktail
garlic mushrooms
caramel pears
a 99 cone
pineapple upside down cake
white bread and real butter
coq au vin
a spoon of butter dipped in the sugar jar

I have just made some mushroom vol au vents for people to snack on. I'm clearing out the freezer prior to defrosting, and the box of frozen ready to bake cases had to go!

Mine doesn’t! Just milk, cornflour, cocoa powder and sugar - and it sets perfectly.
You’re thinking of jelly.

I still make what we call ‘school dinner mince’ - a favourite of dh though it bears little resemblance to his school version.
Beef mince, but red lentils and lots of finely chopped veg added.
My batches are triple purpose - one third SDM, one third with a lot of tomato purée and Italian herbs added, = bolognaise.
Last third, paprika, chilli powder, Tom purée and kidney beans added, voila, chilli.

I suppose the spoon of butter dipped in sugar is similar to scraping mum’s cake mixing bowl.
Chicken Kiev is now Chicken Kyiv?

Wilf was in high dudgeon last Saturday as Mum made me Sausage Roly Poly. He asked for it next time he's home. I said it was too soon so he's asked for Jam Roly Poly!!

Symingtons Table Creams had gelatine as well as cornflour, so the set was different from blancmange. Which, of course, sets because of the starch forming cross links between the molecules. What puzzled me about the STCs was the boiling involved, as I thought that denatured gelatine.

We decided to have Jam Rolypoly and Sticky Toffee Pudding instead of Christmas Pudding last year, great success. The Rolypoly needs to be made fresh, but the sticky toffee pudding can be made on the day. I bought pureed dates and it was a doddle.

I think the Dairy Cookbook tells you how to make blancmange from scratch. Milk, sugar, cornflour and flavour of your choice.

Ox liver and onions 😋

Is semolina not just the same thing as plain cous cous cooked on the hob in milk?

Semolina is much finer than couscous ime.
As in a much smaller grain size.

I cook with both and they are distinctly different. Semolina is a coarse flour straight from the mill whereas couscous has water added to it and is then dried before use. They behave differently when cooked.

Saw tins of tapioca and semolina in Tesco too!

I still occasionally make corned beef hash like my dad used to make me it when I was ill. I know it varies regionally, but for me growing up it was always just mashed potatoes, lots of butter and a can of corned beef mashed into it. My dad used to fry it to get crispy bits but it never works for me so I just have it as it is, with ketchup or sometimes baked beans on the side.
My two kids won’t even try it 😂

Pork chops with a piece of kidney in.

Bacon with no water and a rind you could crack your teeth on.

@TooFancyNancymy dad used to make me meatloaf. He didn’t eat onion, so that was out and herbs were regarded as dangerous. It was ambrosia but I cannot recreate it.

In the 70’s my mum and dad bought a chest freezer the size of a car. The butcher would do a deal on an entire animal, and into the chest freezer it would go. Then the labels would detach so it was like Russian roulette what we’d get for dinner.

Dad also had a greenhouse. He was a tomato growing wizard, we would eat them like sweets. In late Summer DM would ask how many tomatoes with your dinner?

Yes to the pork chops with a piece of kidney.

No, never Ox. Lambs for liver and onions, calves for frying with butter and sage.