We all know that food is not just about filling empty bellies; it’s about memories, connections, and traditions. That’s why I wanted to share with you a special recipe book that has been passed down through my family for generations. “Nurses’ Favourite Recipes,” is not only a treasure trove of lost recipes from Yorkshire but also a testament to the dedication and hard work of the nurses who compiled it.
Today, I want to share with you the story behind this lost recipe book and the memories it holds for me. But more than that, I hope that by exploring the lost recipes of Yorkshire, we can all create new memories and connections through the power of food.
Originally published in 1981, this book was a collaborative effort by the Scarborough Health District nurses to raise funds for a Whole-Body Scanner for North Yorkshire. My Great-Aunt, Mrs Betty Champey Vigrass O.B.E, was the first person to have it in my family. With 38 years of nursing experience in Yorkshire, Mrs Champney Vigrass had a deep connection to the book and the cause it supported. She graduated from Bradford Royal Infirmary School of Nursing in 1948 and went on to become Director of Nurse Education and Chief Nursing Officer at Leeds General Infirmary.
My Great-Aunt, Then Miss Champney, in her nurse’s uniform
The first recipe in the book is one that struck a chord with me for not the right reasons, it is one of the stranger recipes with a mixture of soured cream and raspberries not being my ideal starter. The recipe was written by S/N S.E. Bayes from St. Thomas’s Hospital as a refreshing way to enjoy the flavours of fresh raspberries. Why don’t you give it a try and experience a unique taste of Yorkshire’s culinary heritage?
Cold Raspberry Soup:
Ingredients:
- 1lb fresh Raspberries
- 2 tbsps. Honey
- 5 tbsps. Red Wine
- 1 small carton of Soured Cream
Method:
- Rub the raspberries through a fine sieve, this should give 1/2-pint purée
- Put the honey together with 2 tablespoons wine in a small saucepan and heat gently until the honey is dissolved
- Leave for a few minutes to cool and then stir in the raspberry purée
- Stir in 1/2 the sour cream
- Add the rest of the wine and 1/3 pint of cold water, and stir again
- Chill for several hours
- Serve in bowls with a small spoonful of cream floating on top
S/N S.E. Bayes, St. Thomas’s Hospital
Recipes for starters submitted by nurses from St. Thomas’s, Malton and Scarborough Hospital
The second recipe in the book that immediately caught my attention, not for its culinary finesse, but for its practicality and simplicity, aptly titled “Five Minute Shepherds Pie for Desperate Mums.” The recipe, submitted by Mrs J.E. Bullamore from Whitby Hospital, still offers the home comfort of a classic Shepherd’s Pie but with a no-fuss method. Who knows this might be your new go-to recipe for those hectic weeknights, all while embracing the resourceful spirit of Yorkshire’s culinary tradition.
Five Minute Shepherds Pie for Desperate Mums:
Ingredients:
- 1 tin of Mince
- 1 tin of Mixed Vegetables
- 1 Oxo Cube
- Instant Potato
Method:
- Heat together the mince, strained vegetables and oxo dissolved in a little water
- Put into a dish
- Top with made-up potato
- Dot with butter and brown under the grill
Mrs J.E. Bullamore, Whitby Hospital
Main course recipes, including the home classics Beef cobbler and Spaghetti Bolognese
Another main course recipe that caught my eye was the “Savoury Cheese and Bacon Flan,” shared by Mrs H.A. McFarlane, it harks back to the 1970s when bold flavour combinations were all the range. By giving this recipe a try, you could experience a cherished piece of history when Flans were a dinner party centrepiece.
The Savoury Cheese and Bacon Flan:
Ingredients:
- 6 oz Shortcrust Pastry
- 3 rashers Bacon
- 13 oz can Del Monte Crushed Pineapple
- 8 oz Cottage Cheese
- Salt and Pepper
- Grated Cheese
- 2 Eggs
- ½ pint Milk
Method:
- Line an 82″-9″ flan ring with pastry
- Cut the rind off the bacon and chop it into small pieces, fry gently
- Drain pineapple, and spoon onto pastry case
- Spread cheese over fruit, add bacon
- Beat eggs, milk, salt, and pepper lightly together
- Pour into flan case, sprinkle grated cheese on top
- Place in the centre of a preheated oven at 375°F, Gas Mark 5, for 50 minutes to 1 hour until set and pastry cooked
- Eat hot or cold with fresh salad
Mrs H.A. McFarlane, Scarborough Hospital
Some more recipes for main courses, from nurses in St. Mary’s and Cross Lane Hospital
As I continued to flip through the book, I stumbled upon a peculiar dessert that piqued my curiosity. As shared by Mrs V. Warwick from Malton Hospital, Pineapple Snow combines lemon jelly, crushed pineapple, and chilled evaporated milk to create a supposedly refreshing treat. While this unusual concoction may not be everyone’s go-to choice, why not give it a whirl and see if this unconventional dessert becomes a new favourite?
Pineapple Snow:
Ingredients:
- 1 packet of Lemon Jelly
- 84 oz can of crushed Pineapple
- 1 small can of evaporated milk – well chilled
Method:
- Drain pineapple juice into a measuring jug and make up to 2 pints with warm water
- Add cut-up jelly
- Put in a pan over low heat to dissolve the jelly
- When cool stir in the pineapple
- Whisk evaporated milk until bulk is doubled
- Stir in the jelly mixture and put in a dish to set
- Before serving decorate with cherries and angelica leaves
Mrs V. Warwick, Malton Hospital
A 3-month-old me meeting my Great-Aunt for the first time
So, let’s take a moment to appreciate the rich history and heritage of the lost recipes of Yorkshire. By sharing these recipes and their stories, we can keep the memories of our loved ones alive and pass them down to future generations. As a child, I remember spending messy afternoons baking with my grandma and using one recipe from the book that always stood out – Durham Gingerbread written by Mrs W. Wilson from Scarborough Hospital.
Durham Gingerbread:
Ingredients:
- 8 oz Plain Flour
- 1 level tsp Mixed Spice
- 2 level tsp. Ground Ginger
- 3 oz dark soft Brown Sugar
- 1/4-pint Milk
- 4 oz Butter or Margarine (not soft margarine)
- 6 oz Black Treacle
- 1 level tsp Bicarbonate of Soda
- 1 Egg
- A few Blanched Almonds
Method:
- Sift flour and spices into a bowl, add sugar
- Heat the milk in a saucepan and set aside
- Heat the butter and treacle in a saucepan until melted and then add the flour and stir together
- Add the bicarbonate of soda to the milk
- Add beaten egg and milk to the flour
- Beat well together until smooth
- Finely slice almonds into the mixture
- Turn into a prepared baking tin (7x10x12″) and bake for about 45 minutes in a moderate oven or until the gingerbread springs back when gently pressed (Do not overcook)
Mrs W. Wilson from Scarborough Hospital
The well-loved and used pages of the Durham Gingerbread recipe
I decided to end this trip down memory lane of recipes from Yorkshire by recreating the Durham Gingerbread, a little tip from me is to pre-heat the oven to 180c and bake for 20 to 25 minutes for perfect Gingerbread. I loved sharing this little piece of my past with the office, and the empty plate indicates that everyone enjoyed it too.
Let me know if you have tasted or recreated any of these lost recipes from Yorkshire. I’d love to know what you think, get in contact with me on Facebook!
