Chocolate Guinness Cake
75gm cocoa (I use Green and Blacks!)
400gm caster sugar
1 tbsp real vanilla extract
325gm plain flour
2 and a 1/2 tsp bicarbonate of soda
...getting an email to say you've won a Blogiversary Bash gift from Susan over at StickyChewyCreamyGooey!!! Thank you Susan!!!
Mix a pound of flour with a pint and a half of milk and four eggs into a batter, put in a little salt, beaten ginger, and a little grated nutmeg, put it into a deep dish that you intend to send it to table in, take the veiney piece of beef, sprinkle it with salt, put it into the batter, bake it two hours, and send it up hot.
[The new art of cookery, Richard Briggs; 1792].
"Over-riding all these trifling discomforts was the non-stop foraging by the housewife to provide some variety in her family's meals. I cannot recall ever being literally hungry, but the country had been reliant upon imports, which were now impossible because of the sea blockade. Everything was scrupulously rationed and we ate some strange things to supplement our diet.
Tea tablets were used to make the tea look stronger; babies' dried milk or 'National' milk was added if it could be obtained; and saccharine was used as a sweetener. Some even resorted to using honey or jam. What a concoction - but we drank it. Bread was heavy and a dull grey colour, but it, too, was rationed - so we ate it.
Sweets were devised from a mixture of dried milk and peppermint essence with a little sugar or icing sugar if available. Grated carrots replaced fruit in a Christmas or birthday cake, while a substitute almond paste was made from ground rice or semolina mixed with a little icing sugar and almond essence. Dried egg powder was used as a raising agent, and this same dried egg could be reconstituted and fried, yielding a dull, yellow, rubbery-like apology for the light and fluffy real thing - but there was nothing else, so we ate it.
Bean pies and lentil rissoles provided protein to eke out our meagre meat ration, and the horse-meat shop, which previously had sold its products only for dogs, now bore a notice on some of its joints occasionally, 'Fit for Human Consumption'. This horse-meat was not rationed, but it did have to be queued for and sure enough eventually it appeared on our table. It had to be cooked for a long time and even then it was still tough. Nevertheless, it did not get thrown out.
In complete contrast, one highlight for me was the coming of spam from America. It was an oasis in our desert of mediocrity; an elixir in our sea of austerity. It seems to me that it was meatier, juicier, and much tastier than it is now. (Tricks of memory again, no doubt.) We ate it in sandwiches; we ate it fried with chips; cold with salad; chopped in spam-and-egg pies, until, of course, it ceased to provide the variety we longed for, but I never tired of it."
- Anne Butcher