Today we go back, way back, to 1933, to sample a prize-winning recipe that its author, Mrs Reichenbach of Quirindi, NSW says is “most suitable to serve at a bridge party or as a dinner savory.”
I have my doubts.
However, in the spirit of culinary adventure, I decide to give the intriguingly named Spaghetti patties a try…
Into a saucepan of boiling salted water throw a handful of spaghetti. Boil until very tender, strain, add a lump of butter, pepper, salt, 1/2 cup tomato sauce, and 2 tablespoonful grated cheese.
My first issue is with the “boil until very tender”. I boiled the Barilla Spaghettoni number 7 for at least 20 minutes. I felt so wrong doing it and they’re still not that soft. I’m tipping the spaghetti in 1933 was not made with durum wheat so would’ve been much softer than this. Ugh. Soft pasta reminds me of men with weak handshakes – all limp and insipid.
Al dente? Not this pasta.
Next, trouble with “a lump of butter”. How much is a lump? Is it like a lump of sugar? That seems a reasonable deduction to me, so in it goes:
Is that the size of a "lump"?
And now for the greatest crime against my race ever. Tomato sauce mixed into pasta. My parents always told me this is how Australians ate spaghetti, and I didn’t really believe them. Until now.
I feel sick shaking the dead horse into the pasta and, as I stir it through, I imagine my nonna, who lives in Melbourne, watching over me. She is crying. And saying the rosary. And asking God if it was a mistake to bring her family to the new country, if this is what it meant for her blood-line. Sorry, nonna…
Forgive me family.
After the deed is done, it occurs to me that perhaps Mrs Reichenbach didn’t mean commercially-prepared tomato sauce. Did they even have that in 1933? I must find out. Alas, for the soggy little strings of spaghetti drowning in a red sea, it is too late.
Update: Michael Symons in One Continuous Picnic: A History of Eating in Australia, says tomato sauce was being bottled at least by 1868. So it’s possible I did use the sauce Mrs R intended.
Just wrong.
My filling is done.
Now it’s time for the pasty:
Sift two cups flour, pinch of salt, pinch of cayenne. Rub evenly into this 1 cup butter or clarified dripping, two tablespoonsful grated cheese, and mix into a firm dough with a beaten egg and a little lemon juice.
Not surprisingly I go with the butter. I don’t happen to have any clarified dripping on hand. Does anyone?
Sweet sweet butter...
Roll out thinly, cut and line patty tins with paste. Bake until golden in medium hot oven.
This goes reasonably well, even though the amount of butter makes my arteries harden at the thought of actually eating it. Actually eating it. I wonder if this is necessary.
Such little cups, so many carbs.
Turn out and fill with spaghetti mixture. Serve hot.
I try to delicately twirl the pasta into the cups. I try to channel Donna Hay. She would know how to make these little bastards look good.
I bet Donna could make these look nice...
A little chopped parsley sprinkled on top is a pretty decoration.
If you say so Mrs Reichenbach. Now they’re ready for their close up.
Ready to be eaten.
And for a tasting. I take a bite. I can taste butter and tomato sauce. The spaghetti is mushy and the pastry case is crumbly. It’s bland, dry and crying out for some proper sauce. Or some vegetables. Or more cheese. Or something else. Anything else really.
Did Mrs Reichenbach really serve these up at Bridge parties? And did she really win a prize? I don’t know about the former, but the answer to the latter is yes, she did. The Australian Women’s Weekly gave Mrs R a consolation prize and said this little carb-on-carb delight “was simple to make and will be appreciated by housewives.”
Ahh, that’s the problem then, I’m not a housewife!
In the archive, where they belong.
Another Orange Contest with £5 Prize. The Australian Women’s Weekly (1932-1982), Saturday 19 August 1933, page 35.
Tags: 1930s, Australian women's weekly, Michael Symons, pasta, spaghetti, tomato sauce
Lamingtons & Lasagna 