Recipes/dishes no longer in fashion.

My mum often made corned beef hash. Just onions and cooked potatoes mashed up with a tin of corned beef, and browned in a frying pan. Lovely.

In case anyone hasn’t yet mentioned it, Coquille St. Jacques. Used to see it on a lot of menus, alas no longer. Though I did notice that M&S had some ready made not long ago.

Many years ago I used to make them - I still have a supply of scallop shells!

Grunty

Rice pudding is made in this house too. I make it in the slow cooker and then bung it in the oven to crisp up the skin. Doesn't matter how much I make, or how often I make it, the family devour it!

One of my nieces was in a dreadful car accident two years ago when she broke her neck, lost some fingers, broke ribs, damaged legs etc.

She was in hospital two months and was unable to eat properly for most of that but when she did the food was dreadful. When she got home I made what I knew was her absolute favourite …. Rice pudding cooked in the oven with skin on just how my Mum made it (her Nan). I covered the dish in foil and went in and she said “OMG I am hoping that is what I think it is.” I have never seen anybody eat so fast!!

Homemade rice pudding is still a great favourite. 👍

Housecraftandcommunitystudies

When I was first married in the early 80s I had a very limited repertoire of recipes, fried lambs liver and onions were a fave.

Calf or lambs liver always been a favourite in our house.

Oh I’m going to need to get those !!

So many good things mentioned here. So many of the fashionable dishes these days seem the same to me. We still make rice pudding here often. The grands all love it !

henetha

Prawn cocktail
Coronation Chicken

Coronation Chicken Chicken never went out of fashion in our house. I love making it in the summer.

Actually it was served at recent royal events as it was always the Queen’s favourite and created for her.

Calendargirl

Samphire used to be something we gathered off the beach, soaked it to get it clean in a tin bath, boiled it within an inch of its life, then bottled it in malt vinegar. To be eaten with cold meats.

Now it’s an expensive delicacy, that you eat as a posh vegetable.

I grew up picking samphire but we don’t boil it to death. We wash it thoroughly then boil it for just long enough for the fleshy parts to come off the stems if you put it between your teeth. Maybe 5-8 mins.

We then eat it hot straight off the stems with vinegar and pepper and usually some bread and butter.

When I was first married in the early 80s I had a very limited repertoire of recipes, fried lambs liver and onions were a fave.

Roast hare with chocolate sauce!

We had the most wonderful prawn cocktail at an hotel recently. Prawns, avocado, sliced mango, with lettuce and rocket in a tarragon mayonnaise . It was superb .

Rice pudding is made in this house too. I make it in the slow cooker and then bung it in the oven to crisp up the skin. Doesn't matter how much I make, or how often I make it, the family devour it!

Baked rice pudding- a distant memory?

Not in this house.

I made one on Friday.

Large can of evaporated milk, water added to make up to about 700mls.
About 3 ounces pudding rice.
A tablespoon of sugar.
A few knobs of butter.

All stirred together in a greased oven dish.

Baked fairly low oven, alongside a bacon, onion, cheese and potato casserole.

Skin stirred in a few times in first hour.

Eaten with a spoonful of homemade blackcurrant jam.

Absolutely yummy.

I love evaporated milk.

Tobacco

My mum used to make steamed bacon roly poly pudding. Not sure if that's the right name, but I've not seen it since my childhood and it was lovely

We used to call that bacon clanger Tobacco

Potted shrimps are a favourite of mine not often seen now. My husband made fish cakes recently with smoked and unsmoked fish they were delicious.

humptydumpty

Growing up in Devon, Hog's Pudding for breakfast, yum

It is still for sale in butchers.

Witzend

If I ever see Coquille St Jacques on a restaurant menu, my eyes will light up, but alas I haven’t seen it for ages. Things do seem to go in fashions - hence goat’s cheese this or that everywhere.

And ‘cultured’ butter, which I was once given, presumably newly fashionable at the time - it honestly just tasted rancid! I had to ask for normal butter instead.

I’ve just seen in an online M&S ad, that they’re doing mini Coquilles St Jacques in their Christmas food range! In scallop shells, too.
No prizes for guessing what I’ll be treating myself to…

Witzend

I haven’t seen a Coquille St Jacques on a restaurant menu* for ages - did see a frozen version in a French supermarket recently though.
*Invariably my choice for a starter when I did see it.

We had it in St Ives a couple of years ago at a beach restaurant: very good.

If I ever see Coquille St Jacques on a restaurant menu, my eyes will light up, but alas I haven’t seen it for ages. Things do seem to go in fashions - hence goat’s cheese this or that everywhere.

And ‘cultured’ butter, which I was once given, presumably newly fashionable at the time - it honestly just tasted rancid! I had to ask for normal butter instead.

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I'm absolutely ravenous after reading through this thread. Almost everything mentioned (except cods roe, tongue and tripe) we still eat at home, even if it's not available in restaurants.

I could really, really, really eat a corned beef hash and fried egg right now. Craster kippers for breakfast tomorrow😋😋 I think I'll go to bed early so breakfast gets here sooner

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I’ve read this whole thread with much interest. I disliked most of the foods mentioned here when they were frequently seen. We only eat desserts when we entertain or sometimes on Sundays. I cut all fat off meat and make gravy with vegetable water. Wouldn’t touch dripping and I roast my potatoes in oil. It’s years since I’ve cooked or eaten offal, or chops. I’m much happier with the foods commonly eaten now and really enjoy pasta dishes, Asian foods and just plain fish or meat with vegetables. It seems that I’m in the minority! I have very few happy memories of meals from years ago and couldn’t wait to have my own home so that I could eat differently.

RosiesMaw2

Just to add that the irony of OP’s username has not escaped me! (Apologies if it’s been said already) but those wonderful, rib-sticking “nursery puddings” , tapioca, semolina and sago - not to mention my very favourite baked rice pudding with skin - are now only a distant memory!
I think semolina was the only one I didn’t like all that much.

You can still make a baked rice pud - I make one now and then, especially if we have too much milk. Def. a favourite of dh, who will relish the skin. I’ve never fancied the skin - a bit on the 🤮 side to me!

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