KBGS Old Boys' Forum

A place to discuss Keighley Boys' Grammar School. 


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KBGS Old Boys' Forum
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Re: Memories - Food cupboard, chocolate and comics

Popalol . Now you’re talking. Your recipe?

Re: Memories - Food cupboard, chocolate and comics

Popalol: complicated recipe. Black spanish from sweetshop. Not to be confused with Liquorice. Cut up to get it into a hopefully clean empty pop bottle and shake vigorously. Keep shaking until you can detect any taste in the mixture. In retrospect, warm water may have been better.

Years at KBGS e.g. 1958-1964 (optional) 1953-58

Re: Memories - Food cupboard, chocolate and comics

Yes, it had to be a ha'penny spanish. They were little hard and brittle and ideal for making popalol.
The penny spanish was soft, flexible and much larger. "Foreigners" called it liquorice.
Anyone know why we used the name "spanish"?

Years at KBGS e.g. 1958-1964 (optional) 1958-65

Current location (optional) Leeds

Re: Memories - Food cupboard, chocolate and comics

Apparently because Spanish monks brought a liquorice tree to Rievaulx Abbey....

Re: Memories - Food cupboard, chocolate and comics

I've never met anyone from outside the Keighley area who called it spanish. So our ancestors in Keighley were very knowledgeable.

Years at KBGS e.g. 1958-1964 (optional) 1958-65

Current location (optional) Leeds

Re: Memories - Food cupboard, chocolate and comics

On the origins of phrases..’mash t’tea’...where does that come from? In Fife they say ‘mask’ tea. Asking for a friend.

Re: Memories - Food cupboard, chocolate and comics

I believe it has its origins in ale brewing terms.

Years at KBGS e.g. 1958-1964 (optional) 55/60

Current location (optional) Harrogate

Re: Memories - Food cupboard, chocolate and comics

Brummies talk about brewing the tea. So it looks like mashing must be an old Yorkshire word for brewing.

Years at KBGS e.g. 1958-1964 (optional) 1958-65

Current location (optional) Leeds

Re: Memories - Food cupboard, chocolate and comics

Let's have a brew, as the two Lancashire folk I know, say.

From my ancient memory of home beer brewing, the wort is placed in the mash tun [bucket in my case] at approx 150 F and Brewer's yeast* added. It forms a thick crust on the surface initially then sinks to the bottom as fermentation progresses, the yeast converting the sugars to Co2 and alcohol. The yeast forms a thick layer on the bottom so I siphoned beer off into a clean bucket before bottling.

CAREFUL: if the beer is bottled before it is almost finished fermenting, the bottles explode, as I once found out. It's safer to use a hydrometer.

I also found home brew had a tang I didn't like though I bought a book, "Brewing Beer Like Those You Buy." Can't remember much about result but I stopped brewing soon after.

* Brewers yeast I got from bottled conditioned beer such as Guinness or a Pale Ale {Red Label or White Shield} and collecting drega.

Years at KBGS e.g. 1958-1964 (optional) 1953-58