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This recipe appears in the book ' The edible mollusks of Great Britain and Ireland, with recipes for cooking them' by MJ Lovell, published in 1867.  It is a free eBook that is available from Google Books, and freely downloadable from from Google Books if you have a mobile device.  This book covers what sort of shelled creatures you can get away with eating in the UK. The quantities for this bizarre recipe are very much up to you.  But I would urge you to have a go, just make sure that you don't strip the landscape of Limpets, as that would be selfish and destructive. Limpet Soup  1. Wash them and free the shells from seaweed etc put them into a saucepan and parboil them.  2. Take them out of the shells chop up some parsley and put it with a tablespoonful of oil or an ounce of lard or butter into a saucepan and fry until it becomes brown  3. Add a pint of water and when boiling throw in the limpets with a teaspoonful of anchovy sauce some pepper and boil a...

One of the things I love about old recipes is the process of decoding them.  Whilst having a quick scour through Google Books, I came across a very authentic recipe for genuine American 1800's tomato ketchup straight from  Dr. Chase's recipes; or, Information for everybody; an invaluable collection of about eight hundred practical recipes The recipe is credited to Mrs Hardy of the American Hotel, Dresden Ohio and according to Dr Chase is 'The best catchup which I have ever tasted'. The history of ketchup is quite extensive so, as usual, go to  http://en.wikipedia.org/wiki/Ketchup  to get the background. The quantity is a tad large.  I did some research, mostly Google based, and the recipe calls for 1 'bushel' of tomatoes.  According to common law, that equates to 53 lbs which is by anyone's standards quite a bit.  So this recipe is quite ready for a little bit of adjustment. What do you need then? 1 bushel of tomatos, washed and clean. Salt to taste, 2...

I love butterscotch, it appeals to my sweet tooth and my general gluttonous side.  Wikipedia says that the origin of butterscotch is a bit of an unknown, read about it  http://en.wikipedia.org/wiki/Butterscotch . So in my 1001 Recipe Cook Book: Recipes For All Occasions, I found Butterscotch Walnut Brownies. This doesn't appear to be a 'typical' 1970s recipe and if I was asked to write what dishes personified the 1970s I wouldn't necessarily say that this was really one of them.  However this includes two of my favourite ingredients so I can't really keep it to myself. You'll need: 125g/4oz Butter 125g/4oz brown sugar 2 eggs, beaten 5ml/1 teaspoon of vanilla essence 75g/3oz self-raising flour, sifted. 50g/2oz chopped walnuts 1. Cream the butter and sugar together until fluffy. 2. Beat in the eggs then the vanilla essence. 3. Fold in the flour, then the walnuts and mix well. 4. Spoon the batter into a well-greased 18cm/7 inch square baking tin and put into a preh...