Purcell - Our Irish Grannies Recipes

1 tablespoon breadcrumbs1 cup milk1 teaspoon butter1 teaspoon sugar1 egg Boil the milk and butter together. Pour over the breadcrumbs. Add the sugar. Beat the egg, add a few teaspoons of the hot milk, and stir together, then slowly add back to the other ingredients. Bake in a small greased pie tin for 30 minutes at medium heat. 2 tablespoons raspberry jam11/2 teaspoons lemon juice1/2 pint water Boil all ingredients together well for 10 minutes.

Strain and serve round puddings.

3 pounds apples, cored and peeled1/2 pound sugar1 ounce gelatinJuice and peel of 1 lemon Stew the apples with the lemon for 1/2 hour. Pass them through a sieve, then add the gelatin and sugar. Pour into a bowl and allow to cool. 6 Seville oranges1 lemonSugar (see recipe) Wash the fruit well in cold water. Dry fruits carefully, then slice very thinly and mash them into a pulp, removing the seeds.

Place the seeds in a cup of water. Weigh the fruit and place it in a bowl of water, allowing 3 pints of water for each pound of fruit pulp. Allow both the pulp/water and seeds/water to stand for 24 hours. The following day, remove the steeped oranges from the water and place in a pressure cooker. 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 and add 1 pound of sugar for every pint of pulp you have. Return to the pressuring pan and boil until the mix jellies easily when cooled on a cold plate. For a less sweet preserve, use less sugar. Pour into jars and cover. A note from a marmalade fan The marmalade really needs to be boiled for at least 11/2 hours to preserve properly and the jars MUST be airtight!

46 tomatoes (depending on number of servings)2 cups breadcrumbs1 onion (diced)1 clove garlic, minced10 ounces grated cheddar cheese Slice the tops off the tomatoes and scoop out the insides. Mix these in a bowl with the other ingredients.

Replace the insides of each tomato with the mix. Bake in a warm oven for 15 to 20 minutes. A note from the cook My granny used to make these as tea-time treats and they always went over well. Warm tomato was always delicious.

The coleslaw mix:1/2 head white cabbage1 large or 2 small carrots3 tablespoons mayonnaise (I use Hellmanns mayo but you may like to make your own)Mayonnaise:1 eggJuice of 1/2 lemon1 teaspoon Dijon mustard7 ounces sunflower oilColeslaw Core the cabbage and slice thinly or use a food processorsame for carrot. Place cabbage and carrot in a bowl and mix well.

Then add 3 tablespoons of the mayonnaise and mix very well. Add a little more if the mix is too dry. Mayonnaise Place egg yolk, mustard, and lemon juice in a bowl and whisk together until well combined. While still whisking, very slowly add the oil. Continue whisking until all the oil has been added and it thickens.

From Koraley NorthenWhite bread crumbsHot mashed potatoesButterFresh parsley and thymeSalt and pepper By volume, use about 2/3 bread crumbs to 1/3 mashed potatoes. From Koraley NorthenWhite bread crumbsHot mashed potatoesButterFresh parsley and thymeSalt and pepper By volume, use about 2/3 bread crumbs to 1/3 mashed potatoes.

Mash the potatoes without milk and add loads of finely chopped parsley and thyme until the mixture is speckled quite green throughout. Add this to the crumbs, season to taste, and work in lots of butter with your hands until the texture feels soft. This is very light and fluffy when cooked and even improves after spending the night in the cooked bird. A note from Koraley It tastes simply wonderful with chicken or turkey.

Submitted by Sharon Collins from MeathCold mashed potatoes, preferably left over from the day beforeFlour (depending on the amount of potato; for every teacup of potato Nanny used about a half teacup of flour)Butter to fry them in Mash the spuds with the heel of a cup and keep adding flour till you have a crumbly dough that you can roll out to about 1/4 inch thick. Roll into a round and then cut into triangles and fry them in butter in a heavy iron frying pan.

They should go a bit black. Thats OK, thoughthey taste fab. A note from Sharon My Nanny in County Off aly taught me this recipe, and she would make spud bread for us when we went down to see her for holidays. To serve these, she would split them through the middle with a thread and put a knob of butter in each one so it melted and was yummy. We had these with the fry on a Sunday in her kitchen. Serve with bacon and eggs and black pudding!

Submitted by Grannymar (Marie Parker)14 ounces shin, flank, or skirt of beef1 pint waterPinch of salt Preheat oven to 285F.

Wipe the meat and trim off all visible fat; cut into 3/4 inch cubes. Put the meat into an ovenproof casserole or basin, and add the water and salt. Cover the container with a lid, and cook in the oven for 3 hours. Strain the liquid through muslin or a fine sieve, and allow to cool. Discard beef. Skim any fat from the top.

Reheat, without boiling, and serve as a light soup or beverage, with toast or dry biscuits. A Note from Grannymar (Marie Parker) Grand-aunt Nell (18941997) gave me this recipe about thirty years ago. It was a regular for invalid cookery or nursing mothers.

Submitted by Anonymous34 pieces bacon2 cups chopped onion1 cup creamBlack pepper2 potatoes, mashed Chop and fry 3 or 4 pieces of bacon. Add in your 2 cups of chopped onions to the bacon fat. Cook until the onions are softened and then pour a cup of top milk (cream) on top with a good sprinkle of black pepper.

Finally, pour over rough mashed potato. A Note from Anonymous To be accompanied with the remark: Twill fill a hole!