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At the end of 2013, over on my old blog Corner Cottage Bakery, I decided that it’s sad that some cookbooks don’t get used and so pulled the heaviest, oldest and dustiest tome off the shelf and cooked an entire week of dinners from it. The 1956 Good Housekeeping’s Cooking Compendium (GHCC). We made some curried mince crap that had apples and raisins in it, cauliflower soup, weird bacon wrapped thick mince filled roux that we battered and deep fried, The Vegetable Flan of Nightmares, and a suet pastry meal roll. It had highs and most definite exceptionally painful lows.

I won’t ever lie to you. It’s taken over a year to dull the painful memories of the Good Housekeeping’s Cooking Compendium Challenge that happened that September.  Dulled them to the point where I decided to have another bash at it.  What’s got two thumbs and is a sucker for punishment? This girl.

What could possibly go wrong?

Lets hang out for the next seven days as I walk you through another week of the GHCC Challenge.

The premise was fairly simply.  I picked five savoury recipes from the GHCC.  I cooked them as close to the recipe as I could manage and then wrote a little about each one under the following headings:

Taste?
Difficulty?
Make again?
Learn anything new?
Alterations?
Score (out of 10)

If you want to read through all the previous posts, you can click here; or head back up the page and click on each of the dishes listed.

This year, I’m upping the ante.  We’re going to smash a couple of sweet recipes in there as well.  I’ll apologise now for the next few posts.  There probably will be swearing and some serious poor photography.  See you in the morning for the first installment…

*gulp*

One thought on “Good Housekeeping’s Cooking Compendium Challenge

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