Grew up in Britain in the 40s and 50s. Offal was a huge part of our diet. Liver, kidneys, tripe, black pudding (blood sausage) etc. Do not ever remember pasta in any form. No fridges or freezers or even iceboxes. Food that needed to be kept cold was kept in the cellar in a cabinet with a screened door at my grandma's house and in the scullery at the pub where I lived. Vegetables and meat were largely cooked until one wonders if there was any goodness left in them. Yet I have fond memories of my grandma's stew cooked in the hearth-side oven. Do not believe garlic ever made an appearance and I only recall mint and parsley as the herbs of choice. Bread was baked at home weekly.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Grew up in Britain in the 40s and 50s. Offal was a huge part of our diet. Liver, kidneys, tripe, black pudding (blood sausage) etc. Do not ever remember pasta in any form. No fridges or freezers or even iceboxes. Food that needed to be kept cold was kept in the cellar in a cabinet with a screened door at my grandma's house and in the scullery at the pub where I lived. Vegetables and meat were largely cooked until one wonders if there was any goodness left in them. Yet I have fond memories of my grandma's stew cooked in the hearth-side oven. Do not believe garlic ever made an appearance and I only recall mint and parsley as the herbs of choice. Bread was cooked at home weekly.
