In summer 1946 my granny went to Agricultural School in Germany to study housekeeping. A couple of years ago my aunt copied my granny’s school notes and all the recipes and gave each of us a copy. For some time now I wanted to translate and digitalise all the recipes. So I decided I am going to translate one page per evening (and already I am lacking behind!) and to add a bit of pressure I will post one recipe per day. I will always prefix granny’s recipes with Summer 1946 because this was the term granny started the school. In between I am going to share some of my most favourite recipes I got from granny.
Because my granny went to housekeeping school just after the war, many of the recipes are appropriate for tight purse strings, making the most out of dishes, and easily home-grown or foraged ingredients. I thought (considering the economic climate) that additionally to getting a waft of German kitchen, a piece of history, a slice of vintage life, and a dish of childhood memories, you will probably find useful tips on how to stretch food and be inventive with basic ingredients.
Just a wee warning: quite often when I ask granny to dictate a recipe she would provide measurements in the following way: some of this, and a little of that, and a handful of something. Now I learned cooking by eye measure, because I always watched granny: but I will try to make the measures as clear as possible. Besides, over the years I have figured out that the exact measures are not that important as long as the ingredients are relative to the measure.
For instance: granny’s basic cake recipe
- 3 cups of flour
- 2 cups of sugar
- 1 cup of oil
- 2 eggs
- 1 pack of baking powder
so if you want to make a smaller cake you only use 1,5 cups of flour and 1 cup of sugar and half a cup of oil etc