Get your teeth into some historic food

GABRIELLA Bennett is turning back the clock to give Evening Times readers plenty of food for thought.

Loading Comments
Gabriella will be getting stuck into some very old recipes
Gabriella will be getting stuck into some very old recipes

She's cooking up dishes from recipes which are more than 100 years old as part of a fascinating series on Glasgow's forgotten recipes which she is highlighting in weekly blogs on our website.

Gabriella said: "When the opportunity arose to bring back to life 100-year-old dishes as part of my new series of features - Glasgow's Forgotten Recipes - I bit the editor's hand off at the chance."

It's a challenge the 25-year-old digital journalist is more than willing to take on even though the dishes include brain cakes and fish mould - a far cry from the bananas, peanut butter and yoghurt she would eat as a child.

But the writer, who lives in the shadow of the ­shipyards at Scotstoun, is made of stern stuff.

She's reviewed some of Scotland's best restaurants over the years and even sampled rare culinary ­delights such as deconstructed pigs' ears and dollops of sweetcorn ice cream.

Gabriella said: "Athough I'd approach anything still alive with caution - but never say never - I'll try pretty much any weird and wonderful food going.

"Maybe my bravery is to be attributed to my age or maybe I'm just daft but my ability to give anything a go is to be put to the test.

"Did I mention that, as well as cooking the forgotten recipes and sourcing the ingredients which might prove a job in itself, I'll be sampling them too?

"I've had to borrow an old, care-worn copy of The Glasgow Cookery Book to act as my go-to guide,which was first published in 1910. A cursory flick through the book gave even a hardened foodie like myself a shock."

She added: "I'm hoping to find a butcher in the city who can sell me the ingredients needed to resurrect my recipes.

You can follow ­Gabriella's exploits and discover the family meals made in Glasgow before the First World War at - if you have the stomach for it.


Food and drink

Commenting & Moderation

We moderate all comments on Evening Times on either a pre-moderated or post-moderated basis. If you're a relatively new user then your comments will be reviewed before publication and if we know you well and trust you then your comments will be subject to moderation only if other users or the moderators believe you've broken the rules

Moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours. Please be patient if your posts are not approved instantly.


Have you got a story?

Contact the news desk on 0141 302 6520 or email
Michelle McManus

Michelle McManus

Sussed in the City

I don’t think I’ve uttered the words “no, he’s not a stripper we’ve hired so put him down.




Janice Bell

Janice Bell

You couldn’t make up half the stuff that happens to PA Janice Bell- some of the jams she gets herself into are worth a story or two.

Games news:

Putting the world to rights

Gail's Gab

My thoughts after Police Scotland are ordered to apologise over IRA interrogation techniques slur.

Cat’s Eyes on Glasgow

Cat’s Eyes on Glasgow

Cat Cubie’s job is to find and share with you the fabulous things the city has to offer, from gigs to gastro.