From Champagne to Rationing 1910-1919
Oyster soup, braised pheasant and champagne sorbet. The food guru's history of 20th-century British cooking. From April 1999.
Oyster soup, oyster cremeskies, braised pheasant, champagne sorbet, sweet souffle, scotch woodcock, summer lentil soup and nut rissoles. Food guru Marguerite Patten mingles menu of the 1910s with memories of historic events - the sinking of the Titanic, servants' wages, the Epsom Derby and life in First World War trenches.
Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the 麻豆社 Home Service. She fronted her first 麻豆社 TV cookery show in 1947.
Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.
A regular contributor to 麻豆社 Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.
Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.
Producer: Ian Willox.
First broadcast on 麻豆社 Radio 4 in 1999.
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- Sat 28 Nov 2015 07:30麻豆社 Radio 4 Extra
- Sat 28 Nov 2015 17:30麻豆社 Radio 4 Extra
- Sun 29 Nov 2015 05:30麻豆社 Radio 4 Extra