Annie Gray looks back on festive food in the 20th century \u2013 from suspect dishes made under WW2 rationing to joyful postwar creations pickled in aspic and coated in piped green mayonnaise. Speaking to Ellie Cawthorne, for the final episode in our mini-series on Christmas food through history, she also touches on the best wartime cake recipes, Fanny Craddock, and putting bananas in Christmas pudding.\u00a0<\/span><\/p>\n\n

Inspired to cook up some treats from the past? Browse our historical recipes<\/a>:<\/strong><\/h4>\n
Nesselrode pudding<\/a> <\/strong>\u2013\u00a0a delicious Victorian alternative to traditional Christmas pudding<\/li>\n
Buttered beere<\/a>\u00a0\u2013<\/strong>\u00a0a sweet, slightly alcoholic drink that warmed the cockles in Tudor times<\/li>\n<\/ul>
<\/p><\/div> <\/section>
Annie Gray is the author of At Christmas We Feast: Festive Food through the Ages<\/i> (Profile Books, 2021)<\/strong><\/p>\n
Buy now on Bookshop.org<\/strong><\/a><\/li>\n
Buy now on Amazon<\/strong><\/a><\/li>\n
Buy now on Waterstones<\/strong><\/a><\/li>\n<\/ul>How to download the HistoryExtra<\/em> podcast<\/a><\/p>\n
Download as MP3<\/span><\/span><\/span><\/a><\/p><\/body><\/html>\n
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