Recipes/dishes no longer in fashion.

Years ago I used to make seed cake. Ooh I could just eat a slice now with my cup of tea.

A truly pity is the classic dessert: Baked Alaska ..

I prepare at home over the Christmas Season Holidays.

My husband and I were in a pub yesterday and we were reminiscing about pub grub of the past. Chicken in a basket was a favourite of mine, you don't find that these days.

Chocolatelovinggran

Rice pudding is the work of the devil: just saying...

No, that’s tapioca pudding, or frog spawn, as we called it at school.

Avocado prawns
Prawn Cocktail
Taramasalata should still be available as a starter in Greek/ Turkish restaurants but I'm out of touch since Covid and move to France.
I do love an Eccles cake !!

blue14

Tongue
Blancmange
Milk Pudding

I sometimes make a chocolate blancmange for dh (though I do help him eat it 🐷.). It’s a childhood favourite of his. My Dm used to make it too, only we called it chocolate pudding and always had it warm.
So quick and easy to make.

Indigo8

Starter: Prawn Cocktail (sometimes with half an avocado)

Main: Canard a l'orange (not the version made with orange squash)

Dessert: Zabaglione (not the ice cream version)

Very 1970s and superb if done properly.

I still make dumplings, lemon meringue pie, and Dh makes duck a l'orange.

As a child I detested tripe and onions which my mother loved and was affordable during rationing. Even the smell of it cooking... ugh. Years after Mother was dead, we had small kids and no money, and I could hear her in my head saying "You need to give those growing children tripe and onions, so nourishing ".

So in her honour I got some tripe and made tripe and onions and it still stank and was vile, I still hated the smell, the taste and texture. . So I never made it again,

With or without the oysters, Monica?

JamesandJon33

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 .

A niece’s dh who used to cook at his own pub, had a regular who used to ask for a giant prawn cocktail as a main course.

Eventually a ‘main’ prawn cocktail was put on the menu and proved to be extremely popular.

NotAGran55

Fruit juice as a starter.
Melba toast (with pate)

I remember grapefruit juice as a starter on one of the very rare occasions that we ate out. In the 50s it was probably Trout Hall tinned, but a rare treat anyway - in a tiny little glass.
,

As I can no longer be bothered to stand and cook much , done it for too many years, I keep a bottle of M&S Coronation sauce in my cupboard.
It is very good.
Just cook a couple of chicken breasts in the air fryer, cut up and mix with sauce, add raisins or apple/ mango and you have the perfect meal with a nice salad.
Add small new potatoes if you wish.
It mature overnight and you can have it next day with a jacket potato.

Casdon

You can still get Babycham at Christmas, I always get some as I still love a brandy and Babycham - a seventies favourite even now.

Casdon I would Love a Cider and Babycham at Christmastime, but have only ever been able to get the 'Dry' Babychams with the light blue tops and it's just not the same as the dark blue topped ones. Where do you get yours?

Chicken or scampi in a basket that was posh 🤣🤣🤣🤣🤣

henetha

Prawn cocktail
Coronation Chicken

Both going strong in our house………Mr A loves a prawn cocktail and I had to introduce him to coronation chicken because he had never heard it.

Rice pudding is the work of the devil: just saying...

ferry23

Chicken Kiev used to be a restaurant luxury. Now any old Tom Dick or Harry can buy it in any supermarket.

Crepes Suzette - flambeed at the table!

And slightly off centre - we thought we were the height of sophistication ordering a bottle of Mateus Rose.

And old Oreo does buy it in the supermarket 😄
Dad made a table lamp out of a Mateus Rose bottle, and very nice it was too.
Never had Queen of puddings but sounds good.
Henetha I love coronation chicken and make it for Summer get togethers for friends and family.

I still make syrup sponge pudding ,baked rice pudding ,trifle ,crumble , bread and butter pudding infact made on for friends who are coming to lunch . Bread pudding if any stale bread . Stews with pearl barley and soups with lentils . Old fashioned Parkin the real deal with whole oats .Cottage pie.

When my mom was alive cooked her pigs feet ,herrings ,whole plaice and dabs .

My husband's favourite meal was double egg and chips Daddies brown sauce and golden syrup steamed sponge and custard . Made with custard powder, milk and sugar .

We used to eat rabbit when I was young ,liver pigs my parents couldn't afford lambs with onion gravy ,beef heart roasted ,neck of lamb stew ,belly draft and my favourite breast of lamb cooked both sides so it was crisps fat dripping down my fingers as I bite into a rib . No of this boned out nonsense. But cut between the ribs before cooking .

Everything my nan had was cooked in lard . Whole milk and her favourite Camp coffee which you can still get . Her pastry was always half lard half stork . Melted in your mouth .

Lardy cakes from Victoria park bakery huge squares with crisp base from the lard and fluffy dough sweetened with fruit and sugar . The paper bag got soaked in the grease . They always had some top burnt loafs for some customers.

Love this sort of thread .

My favourite was Mum's baked rice pudding. Now, on my own, I buy a tin of rice pudding,mix in some sultanas with 2 beaten eggs and a knob of butter, top it with grated nutmeg. Into the air fryer for 1/2 hour....Mmmmm.

Tenko Eaton mess may be easy but takes time (unless you buy in your meringues 😱)...

We used to have chicken Marengo for school dinner.
Our primary school dinners were war-time fare although it was the 60's, that awful dense bright yellow sponge tasting of dried egg served with "jam" that looked & tasted like blue or red glue.
But secondary school dinners were good, much more adventurous than what we ate at home. I remember my first curry - love at first bite.

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.

Oh I love samphire, not many places sell it and it is stupidly expensive so I only have it rarely.

We had Gypsy tart at school. Fruity with a cornflake topping if I remember.

Indigo8

SparklyGrandma
I remember Queen of Puddings. My grandmother used to make it with lemon, egg yolks, fresh breadcrumbs topped with raspberry jam and sweetened, beaten egg white on the top which formed a meringue when it was all cooked.

I have tried to make it myself but it never turns out as well as I remember it when DG made it.

I think it's hard to get the consistency right, sometimes mine are too solid and sometimes too soft - similar with bread sauce, but you can adjust that once it's made.

Indigo8

Starter: Prawn Cocktail (sometimes with half an avocado)

Main: Canard a l'orange (not the version made with orange squash)

Dessert: Zabaglione (not the ice cream version)

Very 1970s and superb if done properly.

Our local restaurant still does Prawn Cocktail, with or without avocado and freshly made Zabaglione. One of their specials is Duck cooked with various sauces - delicious!

annsixty

I would love a real chicken Maryland like we used to have in the 50s/60s.
It is possible I would be disappointed but would love the chance.

I remember Chicken Maryland and would love to have it again. Also, in my home town when I was still there in the 70s there was a restaurant that did a dish called Chicken Marengo, named after a battle of the same name. I thought it was the height of sophistication at the time.