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Full of apologies and 1920s recipes

by Gillian Polack

I was so busy today I completely forgot the time and that I promised to post more Chanukah delights. I’ll do you two posts tomorrow to make up (maybe three, if I get extra-enthusiastic).

What I’ve done today is near-finalise the food that needs testing for the Prohibition banquet in 2008, so I and the other testers can work through it and get a menu to the hotel in plenty of time. Also, I’ve sorted out some of the finer details of terminology. The word ‘pudding’ means three different things in three different cookbooks from the same time, for instance (and only one of them equated at all with the Australian use of the word around then) and so I had to find out what it means for the particular style of dinner I am planning. It turns out that it sort of referred to an elegant little cake to go with icecream, which solves another issue that was raising its head: when was it served?

The other thing I did today was research for a novel, but you probably want to hear about food rather than Canberra ghosts!

There are only 2 more days of fried food and then I have a very special post for you. I was threatening it, and I must make good my threats. So keep watching this space, because the rest of the week is going to be fabulous. I hope this means you can forgive my distractedness today!

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Posted in recipe tests on December 10th, 2007

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One Response to “Full of apologies and 1920s recipes”

  1. Food History » Blog Archive » Delectable menus - John Lane Says:
    January 13th, 2008 at 8:31 pm

    […] of my life seems to be about menus at the moment. Mostly this is because I’m at that stage in researching the Conflux banquet, but it’s also because my friends and I all have various dietary restrictions and getting […]

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