jerry.ice Posted November 17, 2009 Share Posted November 17, 2009 What could this be? Jacks favourite dessert? What the others call one of the Pathfinder editorial staff behind their back? When reading The Victory Cookbook by Margueritte Patten OBE, I came across this recipe. PATHFINDER PUDDING Suet Pastry 6oz national four 1/2 tsp salt 3/4 tsp baking powder 1 oz suet 1 1/2 oz uncooked potato, shredded water Filling 2lb cooked parsnips, diced 4oz grated cheese 1 uncooked leek, sliced 1/2 tsp mutard powder pepper 1 tsp salt Make up the pastry and line a pudding basin, mix all filling together and put in lined basin. Put pastry lid on, cover and steam for two hours. In these tough economic times this will form the basis of the HMVF christmas party. If you could leave your names behind the clubhouse bar so we know how many parsnips to pick1 Quote Link to comment Share on other sites More sharing options...
Bodge Deep Posted November 17, 2009 Share Posted November 17, 2009 Don't forget the knob of butter Quote Link to comment Share on other sites More sharing options...
N.O.S. Posted November 17, 2009 Share Posted November 17, 2009 I don't believe so - the giveaway is the suet pastry. In Jack's pudding surely the bowl would be lined and topped with O.D. canvas, not pastry? :eek: Quote Link to comment Share on other sites More sharing options...
Tony B Posted November 17, 2009 Share Posted November 17, 2009 Try this Le Niere Beurre Ingridents 10 Gallons home made Cider 700 pounds of sweet peeled aples 3 sticks of liquirce, finley chopped 3 lemons 20 pounds of sugar 3 pounds Allspice. Boil cider till it turns to jelly, stirring continuosly (Takes ten to twelve hours) Add apples and stirr till it makes a thick consistincey (about another ten hours) Two hours after last apples are added, add sugar liquirece and lemons, cook till the mix crystalises. Last ten minutes add Allspice. Result Jam with real attitude. Quote Link to comment Share on other sites More sharing options...
jerry.ice Posted November 18, 2009 Author Share Posted November 18, 2009 Also recently got a copy of Chow - A Cooks Tour Of Military Food. It follows the advances in US military catering since the civil war. A favourite recipe is SHADOW SOUP Get a large Kettle of water boiling, hang a chicken so that its shadow falls on the water, boil the shadow for 30 minutes, add salt and pepper and serve. Think they use this recipe at the motorway services...... Quote Link to comment Share on other sites More sharing options...
Tony B Posted November 18, 2009 Share Posted November 18, 2009 Peter (Army chef) has Gazinta soup, whatever he has Gazinta it. Quote Link to comment Share on other sites More sharing options...
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