Purcell - Our Grannies Recipes

OUR
GRANNIES'
RECIPESOUR
GRANNIES'
RECIPES Edited by
Eoin Purcell 3B Oak House, Bessboro Rd Blackrock, Cork, Ireland. www.mercierpress.ie http://twitter.com/IrishPublisher http://www.facebook.com/mercier.press Mercier Press & Contributors, 2008
First published in hardback by Mercier Press in 2008.
This edition first published in 2010. ISBN: 978 1 85635 707 4 This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly. Contents

Imperial	Metric	Wet Cup
pint	150ml	cup
pint	200ml	5 fluid oz
pint	300ml	1 cup
pint	425ml	1 cups
1 pint	500ml	2 cups

Imperial	Metric	Cups
1 teaspoon	5g	1 teasp
10g	2 teasps
1oz	25g	5 teasps
2oz	50g	cup
3oz	85g	cup
4oz	115g	cup
5oz	140g	cup

Imperial	Metric	Cups
6oz	175g	cup
7oz	200g	cup
8oz	225g	1 cup
10oz	285g	1 cups
12oz	350g	1 cups
14oz	400g	1 cups
1lb /16oz	455g	2 cups

So, as a publisher, some of the most exciting things for me to work on are cookery books. When it was decided that Mercier would publish a book of traditional Irish recipes collected from around the country the recipes that our grandmothers, mothers, fathers and grandfathers cooked for us when we were young (or even when we were older and just home for some spoiling) I wanted in. We thought about how we could compile the list of those favourites whether it was pies, casseroles, stews, breads, soups, roasts, flans, scones, cakes, biscuits, ice creams or any other recipes. We realised that you use the internet. Thus was born: Ourgranniesrecipes.com The site helped us gather together the recipes that have been favourites of Irish families for generations. In creating this book of recipes, we have used the recipes submitted to the site by ordinary people: chefs, aunts, uncles, grandchildren and even a few grannies.

For me, that favourite recipe is for the apple tart made for me by my fathers mother, Agnes Purcell ne Hourigan (after Agnes sadly passed away, her sister, my great-aunt Eileen Hourigan, made it for me too). Youll find that recipe in here along with eighty or so other recipes, sweet and savoury. I really hope that the book delights you as it has me, and provides a source of culinary inspiration for generations to come. Eoin Purcell
Site & Book EditorSnacks
&
MiscellanyIngredients 1 tablespoon of breadcrumbs 1 cup of milk 1 teaspoon of butter 1 teaspoon of sugar 1 egg Method Boil the milk and butter together. Pour over the breadcrumbs. Add the sugar.

Beat the egg and stir together with the other ingredients (stir slowly). Bake in a greased pie tin for 30 minutes at a medium heat. Ingredients 2 tablespoons of raspberry jam 2 dessertspoons of lemon juice Half a pint of water Method Mix all the ingredients together well. Bring to the boil and simmer for 10 minutes. Strain and serve around puddings of your choice. Ingredients 3lbs of apples Juice and peel of 1 lemon 1oz of gelatine 8oz of sugar Method Stew the apples with the lemon for 30 minutes.

Pass through a sieve. Add the gelatine and sugar. Pour into a bowl to allow to cool. Ingredients 6 Seville oranges 1 lemon At least 1lb of sugar (or to taste) Method Wash the fruit well in cold water and dry carefully. Slice thinly and mash into a pulp, removing the pips. Place the pips in a cup of water.

Weigh the fruit and place in a bowl, allowing 3 pints of water for each pound of fruit pulp. Allow both to stand for 24 hours. The following day, place the steeped oranges in a pressure cooker (or a large pot). Strain the water from the pips and add to the oranges. Boil the mix until the fruit is so tender it can be easily pierced. Take a fresh measure of the mixture's weight and add 1lb of sugar for every pint of pulp (for a less-sweet preserve, use less sugar).

Return to the pressure cooker, and boil until the mix jellies easily when cooled on a cold plate. Pour into jars and cover. A note from a marmalade fan The marmalade really needs to be boiled for at least 90 minutes to preserve properly, and the jars must be airtight! Submitted by Kay RedmondIngredients 46 tomatoes (depending on numbers) 250g of breadcrumbs 1 onion (diced) 1 clove garlic 150g grated cheddar cheese Method Slice the top off the tomatoes and scoop out the insides. Mix the tomato pulp in a bowl with the other ingredients. Replace the insides of each tomato with the mix.