photo: Hackney Museum
Something from the archives ~
This was published in the post-war austerity years, when fresh eggs and unlimited sugar were still a pipe dream for most cooks. The canny housewife had to find alternatives to fresh cream, butter and so many other things we just take for granted. Seeing this made me feel rather lucky to have such a huge variety of food available in our wonderful metropolis!
Here's a recipe that could come in handy next time M&S runs out of organic free-range Jersey cream. It's not just cream, it's...
2 ozs. margarine
2 slightly rounded tablespoons cornflour, arrowroot, blancmange powder or custard powder OR
2 well rounded (not heaped) tablespoons flour
2 heaped tablespoons sugar, preferably castor
A few drops vanilla or other flavouring, if liked
½ pint milk
Blend the cornflour etc, with a little of the cold milk. Bring the rest of the milk to the boil and stir into the blended mixture. Return to the saucepan and cook for three minutes, stirring continuously. Pour into a basin and either cover prevent a skin forming, or press gently down on top of the mixture a round of greaseproof paper previously dipped in water. Leave until just cold, but not set. Beat the margarine and sugar until white. Add about a dessertspoon of the cold cornflour mixture to the creamed margarine and beat until light and creamy, so that the cornflour mixture is completely blended with the creamed margarine and sugar. Continue adding the cornflour mixture until all has been beaten in, then beat in the flavouring a drop at a time, tasting until the right degree is obtained.