Taste of the old Black Country
A tasty exhibition about Black Country food through the ages has opened following an appeal to families across the area to contribute their favourite recipes to the show.
The Morsel in Walsall feast, based at Walsall Museum in Lichfield Street, looks at how food has adapted throughout the years because of changes in the economy and people's taste buds.
The exhibition area is decked out in 50s style kitchens, complete with authentic cookers and utensils.
And research into the area has thrown up some tasty and not-so-tasty recipes which would have been popular with yesteryear's families.
Some of the most popular include potato cakes, onion soup, syrup of currants, carrot pudding, seagull's eggs, hot cherry pudding, macaroni cheese and orangeade.
There is even a section on how currency has changed throughout the years.
One section deals with how Black Country residents had to use all their culinary creativity during the war years coping on strict ration controls.
During the Second World War each adult, per week, would have been restricted to meat to the value of one shilling, two ounces of butter, cheese or margarine and three pints of milk.
This would also include just one egg a week and 1lb of jam a fortnight.
Grorty pudding, gray paes and bacon as well as tips on how to rustle up the best chicken tikka massala in town also feature.
Old photos of Walsall's market are also on display. Details on the housewive's domestic bibles can also be found including one popular in the 1870. Cassell's Household Guide was an encyclopaedia published in four parts and was regarded as a perfect wedding present as it featured recipes as well as hints and tips on all kind of household management chores.
A number of interesting snippets of life from bygone days are featured.
Vegetarians were few and far between in the 1900s. Although most vegetarian dishes were suitable, because of the cost of meat, they were still considered eccentric.
Meat was usually reserved for dads while the youngsters would dip their bread in the dripping. During the war families were also encouraged to grow fruit and vegetables as well as harvesting wild plants such as blackberries which were popular in pies.
Other recipes from the Edwardian age were taken from the popular fortnightly Everywoman's Encylopaedia. It featured about 30 recipes per issue and catered for special occasions.
Morsel in Walsall runs until October 27.
For details call 01922 653116 or email museum@walsall.gov.uk
