It’s no secret I love heritage cookbooks. Mum bought me a gem this week – Pioneering Recipes of Dalby and District. Published by Northern Downs News in 1984, it’s brimming with old recipes and tips for cleaning white kid gloves. My blog of course, has no business keeping anything white much less mentioning kid gloves so I’ll spare you those tips.
Dalby’s pioneers (and my ever expanding collection of vintage cookbooks) has inspired me to carve a new facet for my blog, so I bring you the very first Time-worn Tucker post. My plan is to rediscover and showcase forgotten recipes. With inspiration from old cookbooks and reader suggestions, I’m hopeful of finding some real treasures.
I’m willing to tackle offal, but draw the line at wildlife. Not surprisingly I’ve discovered recipes for both….
Mrs Swann’s Seasoned SnakeCatch a snake ensuring that the snake does not bite you or itself.
Gather a handful of salt leaves and throw into the fire, then place the snake into the coals with the head tied to the tail. Throw another handful of salt leaves into the circle of the snake and then spread gum leaves onto the body. It is best to use the flowering gums as the flavour goes through the meat. Using two sticks remove the snakes from the coals and put onto a nest of leaves. Take a chunk of meat and squeeze lemon juice onto it.
It tastes similar to chicken.
Adds new meaning to “your mother wears army boots” huh?
I respect Mrs Swann’s nouse, but I expect few people are capable of catching a snake without being bitten. Furthermore, from what I’ve heard it’s going to “taste like chicken” regardless of what flavour gum you use to smoke your snake. (Imagine the weirdos that are going to land on my blog now that I’ve written ‘smoke your snake’ in a post!)
My first Time-worn Tucker recipe is a little more mainstream than Mrs Swann’s Seasoned Snake. I suspect it may be a little more palatable too.
corned beef fritters
Ingredients:
Batter:
1/2 cup plain flour
1/2 cup self raising flour
1 cup milk
1 large egg
corned beef, diced
carrots, diced
zucchini, grated
corn, removed from the cob
salt and pepper to taste
Method:
Sift together the flours. Add the well-beaten egg, then the milk and whisk until smooth.
Allow to rest for an hour if possible
Add the other ingredients and stir until combined.
Spoon into hot, shallow oil and fry until a rich brown on both sides.
Drain on absorbent paper.
Serve at once with tomato sauce.
Verdict:
This one is a husband pleaser – Bearhands loves fritters. They’re are a great way to revamp leftover cold meat. This batter can be used for sweet or savoury fritters. It’s simple and easy and pleasing – all qualities of a satisfying mid-week meal.
Do you have a favourite childhood food memory you’d like me to track down?
A recipe you’d like to challenge me to make? Leave a comment & I’ll do my best!
What a great idea for corned beef. We eat a lot in this house because the kids like the texture better than other meat. My Nanna used to make bikies that were just plain but were stuck together with icing – not melting moments but similar. I should just ask her if she has the recipe shouldn’t I?
You should Annaleis! And make it while you can still ask her any questions you come across. In my experience, only half the stuff that makes a secret family recipe is written in the recipe! x
I think you’re a kindred spirit Amanda. I’ve got a growing collection of heritage cookbooks too and scour the op shops for those ones created by ladies church groups or schools. I love them. We should compare collections one day. You might be able to investigate a recipe for me. Have you ever made a Jam Roly Poly? The only recipes I’ve seen online are for a suet kind of pudding, steamed. My Nanna and Mum used to do a sweet pastry/cake dough, smother it with jam (whatever was going – Nanna made all her own jam) and it would become like toffee when it was baked in the oven on a baking tray. I can’t find a recipe in any of their books. It was delicious with custard and ice cream and one that was always had with a roast meal. Let me know how you go. I’ll be looking forward to this feature. xx
I suspect we are Anne! I’ll do my best to track down your rolly-polly recipe – keep you posted.
While we’re on the topic of kindred spirits, do you think I could convince you to sift through your own vintage recipe collection and write a guest time-worn tucker post? please? 🙂
Ooh, it’d be my pleasure lovey. (Sorry, just seen this Amanda. Hope you weren’t in a hurry. I’ll be in touch. xx)
Anne, The best recipe for Baked Roly Poly Pudding that you are talking about is in the Green & Gold Recipe Book. It has been a favourite of all our family for seventy years. It is a very old cookbook, but is still available to buy. Let me know if you
want the recipe. Regards Helen
Your blog is terrific Amanda, just wanted to say. I love the way you are doing your photos and anytime you do a tutorial post on how you do them, I will be clicking straight there.
Now then, do not mention the word fritter to me. We had Spam fritters as a child once or twice, yurk!
When I was a child, I loved the kedgeree Mum made, with smoked fish, eggs, rice and a vast amount of butter. My kids would faint at the sight.
Thanks for the lovely comment Seana. I don’t think I’m well placed to write a tutorial. I just take a thousand photos and then choose the one that doesn’t suck! 🙂
Spam fritters? They sound as appealing as seasoned snake and sea lice!
I don’t think I’ve ever had kedgeree – but I’m up for a challenge. I’ll try to find a recipe for it.
I’ll keep you posted. x
Funny….I draw the line at native wildlife as well….I just can’t do it!!
Seasoned snake!!! OMG.
It makes me think of “The Gruffalo”!
oh my gosh that’s hysterical – “Catch a snake ensuring that the snake does not bite you or itself.” do snakes bit themselves when caught?
Love the corned beef fritters.
I’ve seen snakes bite themselves when they’re in pain – like run over by a car.
I’d just as soon eat fritters! 🙂
What a great idea….I’ve seen recipes for food at the Elizabethan tables and stuff (I think that’s where turducken comes from). It’s amazing to see how far we’ve come with gastronomy.
Let me know how you go with smoking your snake. Call me a big girl’s blouse but I might just stick to the fritters.
Best you stick to the mock-turtle soup then Mrs Holsby! 🙂
A childhood family friend referred to corn beef fritters as “race horses”.
I like the way these have a few sneaky vegetables in the mix for the kids.
Smuggle veggies not turtles! 😉
I’ll have to try this my hubby is very fussy and doesn’t like corned beef but as a girl who grew up on farm we ate it heaps – thanks for a dif way of looking at it 🙂
I’m always keen to have a go at fritters, though I rarely like them for some reason (world’s fussiest eater over here!)
As for keeping kids gloves clean, Boatman just bought a pair of white ones for our six year old (to stop her sucking her fingers) so I will gladly accept those tips! 🙂
Love corned beef but only know one recipe! These fritters look fab.
The snake? Not so much…eek!
I find corned beef such a comfort food. Might make these and add a white cheese sauce.
My hubby swears by tomato sauce with these. 🙂
Yep tomato sauce all the way. I’ve seen both self raising and a mix of plain and self raising mentioned for these, as a MM – what’s the pros and cons?
Self raising flour has a rising agent in it so, generally fritters made with SR will be fluffier than those made with plain. That said I reckon they’re both delicious, Ian. 🙂
I know its a long shot but is there any way that I could get my hands on a copy of your cook book please pretty please
Sorry Brad – I lost that cookbook in an unfortunate car park incident not long after.
LUCKILY i know how to catch snake, native foods always have a season for when to eat what. Native people who still remember the ways, know that its a ridiculous waste of time and energy to catch or gather food to eat when its not at its best. I really love the fact that you’ve got that old book!!!
As kids we loved puftaloons and golden syrup, treacle sponge and jam roly-poly with hot custard, all of which we were told would give us nightmares if we ate too much. Mock fish, bubble & squeak and corned beef (home cured) for breakfast.
This came to my inbox today!! Bizarre hey – it’s like more than a year old 🙂 Maybe it’s a sign you need to do another bush tucker post 🙂 xxx
Really? From me Em? Weird.
More old-school food you reckon? Consider it done!
I’m 5th Generation from Southern State of Mississippi in the US. I too love the old receipts. I have saved many from my grandmother born in 1915. I’ve had snake prepared in several ways along with most everything else that flies, crawls, walks or slivers. I loved corned beef and plan to try this receipt tonight and sneak it past my kids. I have an interesting receipt for a “Bear Loaf” Ha! I’ve prepared with with beef or venison but no bear as of yet.
Love these post
Doc
Bear Loaf? I need that recipe Doc! Would you consider a guest post?
These would be absolutely delicious! I love the sound of them. I think they would definitely be a winner at our house. I’m totally with you on heritage recipes – I got Mum to send me a recipe that she used to make when we were little the other day and it’s so worn and faded (they’re the best recipe aren’t they!). xx
I remember this recipe from my mother’s, “Common Sense Cookery Book”. Having found myself with 1kg of excess silverside I went in search of the recipe and landed here.
Absolutely delicious!! My kids are begging me to make them again.
I teamed it with a vietnamese style dipping sauce (essentially vinegar based with some sugar, fish sauce, lime juice, garlic and chilli.)
I’ve now stumbled across your sago recipe so I think I might give that a go next!
We always ate & still eat Burdekin Duck…that is corned fritters with tomato & onion rather than other vegies.
BTW…my Sister’s bikkies were shortbread & the ‘icing’ is condensed milk hardened with lemon & something else, maybe melted butter.
I’ve never heard of Burdekin Duck, but I’m absolutely going to try it now. Thanks Ben! 🙂