Old Recipes


4 lb potatoes
1 lb cooked cabbage
1 oz butter
½ pint milk
6 chopped scallions

Peel and boil the potatoes. Drain and mash until smooth. Add the scallions to the milk and bring to the boil. Add to the potatoes and beat well until fluffy. Beat in the finely chopped cabbage and butter. Serve with butter and sprinkle the top with finely chopped fresh parsley.


1 lb potatoes
2 teaspoons salt
1 oz butter
4 oz flour ( approx )
1 egg

Boil the potatoes. Drain and mash to remove all lumps. Add the salt and butter and work in as much flour as the potatoes will absorb. Turn onto a floured surface and knead lightly. Roll into rounds ¼ inch thick and cook on a griddle or heavy based pan until lightly browned on each side. Usually about 10 minutes. Serve immediately thickly buttered.


1½ pints water
1 pint milk
2½ lbs potatoes
1 lb onions
Pinch of thyme
1 whole clove
Salt and pepper

Peel and slice potatoes and onions. Add to pot with water, thyme and the clove. Bring to the boil, cover and simmer for about an hour. Rub through a sieve. Stir in milk, salt and pepper. Heat through without boiling and serve.


3 lb collar of bacon
1 medium size head of cabbage

Soak the bacon overnight in water. Cover bacon with fresh water and boil. Simmer for 2 hours. Break up cabbage and add to the pot. Cook gently until the cabbage is cooked to your liking. Drain and serve with potatoes boiled or steamed in their jackets.


12oz plain flour
½ teaspoon salt
½ teaspoon breadsoda
½ teaspoon cream of tartar
½ pint buttermilk
½ lb currants or sultanas or raisins

Mix the flour, salt, soda and tartar together and sieve well. This is to incorporate plenty of air into the mix. Add enough buttermilk to get a soft but not wet dough. Knead lightly while gradually adding the fruit. Make a cross shaped mark across the top and bake in a preheated oven for ¾ hour. Gas 7 220º C .