Housewifery - Cod Liver Oil

My husband's father was called Kep by his family. This is because when he was a child, forced to take Kepler's Cod Liver Oil for all sorts of ailments, he liked it. His family couldn't believe it, so all of his six sisters called his Kep. That name stuck with him all of his life, and even though his engineering colleagues at RCA knew him as Ralph, his family never stopped calling him Kep.

In the past when medical expertise was scarce and expensive, people did what they could to treat themselves, and in 1817 Elizabeth Penrhyn received the present of an old recipe book from the Duke of Portland. It contained prescriptions and receipts dating back to the 17th century and in use over many generations.

It was common for household cookbooks to include such recipes for treatments, often involving herbs and distilled water. These were usually collected from family and friends.

Those who could afford it might choose to visit one of the spa towns, such as Bath. The mineral waters were recommended as a cure for gout and other aches and pains.

In the East Midlands, Buxton's mineral waters had by the 19th century a long-established reputation. This was supported by medical men, such as Dr. Robertson. A new building for the hot baths was completed in the early 1850s.

A reminder that the modern taste for health supplements is not new is seen in a bookmark advertising cod liver oil. This comes from Wellcome's professional nurse's diary 1928-29:

"In the preparation of 'Kepler' Cod Liver Oil and Malt Extract, the finest cod liver oil is employed. The oil is readily assimilable and the combination is pleasant to take, the fishy odor and taste being effectively masked."

Another story about cod liver oil comes from my family. My father, John Ficke, decided to skip school. He had his sisters (he had seven in all) lie for him, telling the teacher he was ill. The only trouble was, the teacher was a cousin and lived at the house. She came home to tell Grandmother how sorry she was that Johnny was sick. Then John came home, and his mother made him drink the better part of a bottle of cod liver oil...by that time he was, well and truly sick. He never tried that stunt again!

Now here is a summer recipe for a Blue Cheese and Walnut Potato Salad. The ingredients include:

3 lbs. red potatoes
1/3 cup chopped green onions
1/2 cup chopped walnuts, toasted
1/4 cup crumbled blue cheese
1 cup sour cream
1/2 cup mayonnaise
1/4 cup milk
1 Tbsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. white pepper

Boil potatoes in water to cover until potatoes are fork tender (about 15-20 minutes). Drain and cool for 20-30 minutes. Peel potatoes if desired. Cut potatoes into 1" pieces. Combine the potatoes, green onions, walnuts, parsley and blue cheese in large mixing bowl.

Stir together sour cream, mayonnaise, sugar, milk, mustard, thyme, and salt and pepper to taste and pour over potatoes. Toss gently to coat. Cover and refrigerate at least 2 hours before serving. 8 servings.

This recipe comes from Busy Cooks at http://busycooks.about.com/.

Hope all of you are having a good summer...and staying out of that Texas heat!!

©2006 Sue Seibert