Here’s a recipe I’ve kept for over 40 years, clipped from a newspaper article on unusual recipes.
- all outer leaves and tails of vegetables
- all fruit peelings, stones and cores
- all saucepan and dish rinsings
- bread crusts
- remains of suet
- batter and milky puddings (but not jam or sweet puddings)
- cheese and bacon rinds
- skim milk
- sour milk
- remains of sauces (not sweet sauces)
- vegetable water
- margarine (if liked)
- pepper and salt
- Wash thoroughly all vegetable trimmings and leaves (do not use potato peelings); use outer leaves of cabbage, cauliflower, broccoli, curly kale, lettuce, leeks and onions; tops and peelings of turnips, carrots, parsnips, swedes (rutabagas), kohlrabi.
- Put all into a cooking box saucepan with plenty of water;
- Bring to the boil, boil 20 minutes; add some or all of the other ingredients
- Season to taste
- Boil 10 minutes without removing cover and place in the cooking box 2 to 3 hours
- Take out and rub through a sieve, and if necessary, reheat on gas ring
When times were hard, there were still ways to feed the family. What is the old saying? “Hunger is the best seasoning” something like that.
I remember my mother telling about the Great Depression. Grandmother sent the oldest son out with his BB gun and a hundred BB’s. She told him to bring home 50 sparrows because that was to be their supper. Now a sparrow only has one bite (small bite) worth of meat on it but the lesson was….there is food to eat.