Technically known as a mush

The National Mark Calendar of Cooking is a favourite little book of mine; my edition was published in 1936 but I think there may have been earlier editions, and it was produced the Ministry of Agriculture and fisheries to promote local produce and home-grown fruit and vegetables. It was written by two esteemed food writers, Ambrose Heath and Dorothy Cottington Taylor; it is written with a great sense of fun, and there are even some little jokes.

Here is their recipe for a starter:

Tomato ice

This is rather good as a first course or as a soft cocktail. Make a purée of some raw tomatoes by rubbing them through a coarse sieve, and then straining through a very fine one. Season with salt and pepper and a tiny dash of cayenne, and freeze to what is technically known as a mush.

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