
'Chocolate relic' found in university library
While finding old books in a library might not be a surprise, what was found tucked in amongst them has cause a bit of shock.People working at Cambridge University Library found a chocolate bar wrapper which is at least 50 years old amongst the shelves.Once upon a time it contained a Crunchie bar, but not as we know it. Not only did the library-snacker think it was OK to eat in the library, it also seems like they didn't care about being quiet either - there are quieter bars after all!But don't worry, the hunt is on to find the culprit!
The Crunchie bar we know today is made by Cadbury, but that hasn't always been the case. The chocolate-covered honeycomb bar was first introduced by Fry and Sons in 1929.This particular orange wrinkled wrapper was found as shelves were being taken apart in the library.It has a price of 6d on the front - which comes from a time before a 10p, 20p, 50p or £1 were the coins in our pocket. 6d means this bar cost sixpence in old money, which the National Archives reckons would be about 35p nowadays.The change from old to new money - or decimalisation - happened in 1971 so this bar wrapper must be at least as old as that.
A post online about the "chocolate relic" asked the culprit to come forward and "fess up" to leaving the wrapper behind.So far nobody has come forward, but the library team hope someone will be able help them date the bar more precisely. Lizzie Woodman who is in charge of social media for the university's library, said: "Sometimes we find fascinating reminders left behind by past members of the library."The wrapper had been stashed behind some books and then fallen down the back of the shelves so it was trapped under the bookshelf, meaning it could stay hidden for over 50 years."She added: "With millions of books and more than 205km (127 miles) of bookshelves, it's hardly surprising that things sometimes stay hidden for so long."Lizzie even said there were even some crumbs in the wrapper when it was found - wonder if she tried them?

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Daily Mail
01-06-2025
- Daily Mail
Americans living in the UK try Cadbury's Bournville for the first time - and Brits are quick to point out their big mistake
An American couple living in the UK have filmed their first taste of Cadbury 's Bournville - and Brits were quick to point out their big mistake. Brianna Sky Morton and her husband Thomas have been testing British snacks and sharing their reactions on social media since moving to the UK in 2022. The couple have amassed more than 54,000 followers on TikTok, with viewers recommending what sweet treats they should try next. In a clip posted on May 8, Brianna and Thomas try Cadbury's Bournville - a dark chocolate bar that has held a place in the nation's heart since 1908. Named after the Bournville factory in which it was first made, the bar has a cocoa content of 32 percent, making it darker than milk chocolate but lighter than most dark chocolates on supermarket shelves. 'You guys have been asking and we finally got it,' Brianna excitedly says as she holds up the recognisable red and gold packaging. But after breaking off a piece for herself and popping it in her mouth, Brianna's face immediately screws up. Meanwhile Thomas is more impressed by the classic British treat and says: 'I can do it. Dark chocolate is supposed to be healthy too. I kinda like it.' View this post on Instagram A post shared by Brianna Skyy Morton (@briannaskyyyy) 'It's growing on me,' Brianna interjects. 'It is so different. It's not bad it just really took me by surprise.' To which her husband replies: 'I wish it was creamier. I think it's a really good dark chocolate though.' 'It is better than American dark chocolate though,' Brianna adds. The video, which was seen by over 17,000 people across TikTok and Instagram, sparked much debate in the comment section - with many Brits pointing out what they deemed to be the couple's big mistake. 'I've never known anyone to just eat Bournville,' one disgusted user commented. 'If you're buying Bournville, you're baking a cake,' they insisted. A second viewer agreed: 'I only use this when making desserts like a dark chocolate mousse. It's perfect for stuff like that.' But other Brits came to the couple's rescue, with one clarifying in the comments: 'I buy them just to eat!' The video sparked debate in the comments, with some Brits arguing that Bournville is just for baking As well as its original dark chocolate version, Bournville comes in different flavours including orange, mint crisp as well as rum and raisin. 'No, no, no...' one user protested. 'If you're going to try Bournville, it needs to be old Jamaican Rum. 'Now that is a chocolate bar.' Taking a more diplomatic approach, another advised the American couple: 'My mum loves the rum and raisin Bournville. 'They have more than just the plain dark chocolate.' This is not the first time Brianna has stirred up a debate in her comment section. In April, the American blogger posted a video to her account listing the words she had to Google when she first moved to the UK. The first word the content creator listed as unusual was 'busking', referencing performers and singers on the UK streets, leaving many users confused on the social media platform. Hundreds took to the comments to query if the US have an equivalent name for a busker, but most speculated that Americans simply call them 'street performers'. The next word on Ms Morton's list was 'chinwag', a piece of British slang believed to have derived in the 1800s from the physical movement of a face while speaking. She said: 'I had to look that up. I'd never heard it before, but it just means to have a chat with someone.' Some similar American equivalents to the term are to 'have a convo', a 'chitchat' or to 'shoot the breeze'. Another remark by the TikToker which left some users scratching their heads was her reference to the common use of the phrase 'innit' in England. She said: 'Instead of saying isn't it, [people will say] innit. It's funny because they took a short word and made it slightly longer.' Those in the responses said Ms Morton had again misunderstood the use of the slang and that 'innit' was in fact, a shorter version of the phrase.


Telegraph
15-04-2025
- Telegraph
The ultimate store cupboard essentials, according to Telegraph readers
Not only are we facing soaring prices on supermarket shelves, but brands we once trusted are beginning to let us down. Take Twiglets, for example. A recent recipe tweak to reduce their salt content has left fans mourning the loss of the snack's signature tang. If it wasn't bad enough that Quality Street ditched its sparkly plastic wrappers and introduced paper tubs, the final nail in the coffin for many has been the decision to change the size and shape of the Purple One and Orange Crunch. Heinz has quietly discontinued its popular Tomato and Lentil Ragù sauce, while Cadbury has been called out for shrinkflation. In January, eagle-eyed shoppers noticed that multipacks of Twirls now contain only three bars instead of four, yet the price remains unchanged. Meanwhile, Nestlé was forced to abandon its new Nesquik milkshake formula after receiving backlash from loyal customers, who likened the new taste to 'vile sludge'. Thankfully, chef and food writer Xanthe Clay has been putting everyday supermarket staples to the test for the past few years, holding brands to account. Each week, she blind tastes a specific household essential to unearth the best value for money. While some of you agree with Xanthe's verdicts, many of you have firm favourites of your own. So we've rounded up your most-loved products, the ones you believe are still worth every penny. From nostalgic favourites to unexpected gems, here's your definitive list of essential must-haves on (nearly) all of your shopping lists. Your store cupboard staples: At a glance Earl Grey Your favourite: Williamson Tea Twinings was once a staple in many Telegraph readers' kitchens, but a subtle recipe change over a decade ago caused many loyal drinkers to look elsewhere. Reader Frances Sutton, 68, a painter from Argyll in Scotland, and a fan for over 50 years, said, 'after they altered something absolutely vital, it was never the same again.' David and Melody Forrest 'have ditched Twinings forever' after drinking it for 40 years too, while Sarah Heywood cannot bear to drink it, describing it as 'tasting of thin, metallic dishwater'. Williamson Tea, on the other hand, seems to be winning over more cups by the day. Andrew Ve, 62, lives in Edinburgh, and his family can't get enough of the stuff, and it seems his local community can't either: 'My wife has been buying Williamson's Earl Grey for years, but our local Waitrose keeps running out of it. Everyone who drinks tea in our house comments on how good it is.' Joy Christopher writes: 'I've had Williamson Earl Grey for years. The others I've tried just have no flavour in comparison.' For Lance Cole, who knows a thing or two about tea after growing long-leafed varieties in Zimbabwe, it's clear: 'I've been consistently disappointed with Twinings tea and tea bags. But Williamson's Earl Grey? That's the real deal with actual bergamot rather than artificial flavourings.' While Gavin Thomas sums why this brand of Earl Grey is so popular perfectly: 'It's easy to imagine yourself in the late afternoon, sitting on an upholstered steamer chair on the upper deck of a paddle steamer cruising gently down the Nile with a bone china cup of Williamson's Earl Grey, with a slice of lemon and a shortcrust biscuit, watching the river bank glide by…' Tinned Tomatoes Your favourite: Mutti Polpa Finely Chopped Tomatoes When Xanthe Clay conducted her blind tasting of chopped tomatoes, many readers were outraged at the omission of Mutti Polpa. Food editor Amber Dalton explained that they weren't included this time around because the focus was on chopped tomatoes, not finely chopped 'polpa' or whole plum tomatoes. 'Mutti will get a look-in then,' she assured us. However, when it came to enhancing your tomato-based dishes, you insisted that you weren't fussed over whether your tomatoes were chopped, plum or polpa, so long as they came with the Mutti label. Several of you wrote in to say how you buy Mutti in bulk, such as reader Luke McCairns, who shared: 'I buy Mutti, they're delicious and make a fantastic pasta sauce of any kind. 'When they're on a deal at Morrisons, I buy tons of them. I always have over 20 cans and bottles of the various varieties stocked up.' David Cain also buys them in 24 packs because 'there just is no competition, especially when it comes to a pizza topping.' Although Mutti might be on the more expensive side in comparison to supermarkets' own-brand varieties, Mark Newman, 64, from Worthing, Sussex, suggests: 'If you buy the tins online, you can get them at 95p a can. I've tried cheaper options, but why spoil a dish for 50p, especially when it comes to pasta dishes.' Mustard Telegraph readers are infatuated with Colman's Mustard, but attest that it must be in the 'sinus opening' powder form and not the 'watered-down' jar. Reader Oliver Tattersall, 44, from Broadstairs in Kent, recalls his first encounter with it: 'I remember being six or seven and mesmerised with the Colman's mustard tin. There was something about the bright yellow tin and lettering that I found pleasing to the eye. 'One day, armed with a tablespoon, and before my Mum could stop me, I managed to take a huge heap of the powder and put it in my mouth. I have always since given the utmost respect to the strength of Colman's.' Many of you share how you use this punchy staple. Don Murray, 60, a gardener who lives in Bishops Stortford, swears by 'a pinch or two in a cheese sauce', while Mr Click prefers the powder form because 'it is more versatile as it can be dusted onto roast potatoes or a beef joint as well as used to make fiery Piccalilli.' Further afield, the loyalty remains strong. Arthur Pewty, 67, a former RAF officer, writes: 'Living in France, it is easy to just accept Moutarde de Dijon as the norm. I do. But for French food. 'However, when roasting beef and eating a 'Brit' meal, Colman's Mustard Powder is unbeatable. Adding the power powder to the outer layer of a rib of beef for a roast is unbeatable. Bon appetit!' Across the med, Andrew Cowles, 47, who works in IT, says: 'We're living in Greece now and mustard is surprisingly popular, but it's pretty mild, somewhere between American and Dijon. 'I ask my family to bring the Coleman's powder over because it's great for making a cheese sauce, baking cheesy breads or doing dry rubs to marinade beef.' Mayonnaise If one is short on time, or eggs, which seem to fly off the shelves these days, many readers shop for the most established brand of mayonnaise: Hellmann's. As one reader puts it, it's popular for a reason. Quite right too. But you won't go near the squeezy bottles. Kay Polak loves mayonnaise and has tried many varieties, but 'the only one I go back to is Hellmann's original – in a jar – for it's eggy, fresh and fluffy consistency'. She continues: 'Squeezy bottles are useless and make it runnier, you lose a good tablespoon at least.' Meanwhile, an anonymous reader questions our taste tester's ranking. 'I struggle to see how Hellmann's only scored a three [out of five]. It's popular for a reason.' However, the reader remains open-minded: 'Or am I missing out? Only a trip to Aldi will tell.' For some readers, it's homemade mayo or no mayo. Gary Nuttall says: 'It takes about five minutes with a mason jar and a stick blender. Just ensure the egg is fresh.' He too abhors the squeezy bottles of mayo, which 'taste poorer to screw tops.' Here, Mr Nuttall shares his own recipe: Sardines Your favourite: Waitrose Sardine All'Olio Sardines tend to divide a table – people either love them or hate them. For most of you, they're an absolute favourite. James Walker, 43, from Manchester, writes: 'The only good thing David Cameron did for us was leave us with a decent sardine recipe. 'I like mine with a squeeze of tomato paste, some mayonnaise, lemon juice, Worcester sauce and Tabasco on toast.' Many of you expressed your disagreement with Xanthe's one-star rating of Waitrose's Sardine All'Olio, including Jackie Lowe, who said: 'Our family live off Waitrose's Sardine All'Olio, we love them and they never taste metallic.' Allistair Yoxall agrees: 'They're delicious. I buy them whenever I see them and use them to make a puttanesca pasta or just pop them on toast.' Sam Oliver 'love[s] these sardines and I have them everyday for lunch on toasted Gail's olive bread', while Caroline Minto likes to 'tart them up with half a lemon, some mint and finely cut onion.' But it's not just Telegraph readers fighting the war on sardines – your dogs are in on it too. Lady Penelope, 63, who lives in east Anglia, says: 'The dog gets a sardine, whatever vegetables we're having and kibble for his evening dinner. He can count to five and understands a great deal, which we attribute to the sardine suppers as well as his great coat.' When it comes to sardines, Patrick Kirby's dog 'puts a new twist on 'gone in sixty seconds' as he never gets anywhere near the minute mark.' Honey Readers agree with Xanthe's verdict that M&S Collection Apiary Pure British Honey is a humdinger of a honey. However, it is of prime importance to readers to buy locally-sourced honey, whatever the cost, when possible to avoid unnecessary additives and secure the best flavour. Reader David Stainer, 71, a retired professional technical officer for the Defence Equipment and Technology Agency, opts for the M&S honey if English honey from local producers at a farmers' shop is unavailable. Mr Stainer, who resides in Maidstone, Kent, admits, 'Local honey costs a lot more, but I would rather pay the extra than buy some concoction coming out of a Chinese factory.' Likewise, Lynda Benson, 68, believes 'M&S single apiary honey is good if you can't find a local beekeeper.' She appreciates that the M&S honey names the apiarist and location on the label and wishes 'if only people would read labels and apply some thought to what they're buying, instead of just looking at the price'. Meanwhile, Andy Jack, 70, drives from Thrapston to Oundle a few times a month. Coming back towards Thrapston on the A605, the retired nurse sometimes sees a car and an awning, which belongs to 'Basil the Apiarist'. 'Basil is from Romania, and he sells his own honey and mead. The honey is very, very good. It is ten quid a pot, not runny, cloudy and spreadable. It's gorgeous. It's from rapeseed flowers. My neighbour does honey too, but it's not a patch on Basil's,' Mr Jack says. Butter Readers also back our taste tester's top choice of butter. Xanthe described Morrison's Spreadable with Real Butter as having 'a gently unfolding flavour rather than the wallop of cheap butteriness'. Reader E. Hatfield uses ''real' butter for baking and putting in jacket potatoes, but 'spreadable butter' – Morrisons – for bread and toast in winter.' To him, this 'seems an ideal compromise'. John Mulvany keeps his preferences to the point: 'Lurpak is a rip-off, these days. I'll try the Morrison's stuff.' Similarly, Steve Mitchell prefers 'a good butter dish (ceramic) and a bar of unsalted Morrison's at room temperature.' Besides Morrison's, readers argue that any British butter that was 'real', or in other words, a dairy spread that wasn't awash with additional vegetable oils or fats, suits them just fine. Ian Woodier, 79, who lives on the outskirts of Manchester, shares his love of 'real butter': 'Since eggs, full-fat real milk and real butter were admitted back into the fold and declared not to cause instant death, we have gone the whole hog and are enjoying it.' The retired ex-seafarer adds: 'If you want spreadable butter, just leave it out of the fridge.'


The Guardian
11-02-2025
- The Guardian
Old Crunchie wrapper at Cambridge library whets appetite of online sleuths
Online sleuths have set about trying to guess the exact age of a Crunchie wrapper that was found in a library – with a few crumbs left inside. A worker at Cambridge University Library made the discovery last week while taking down some bookshelves, with the university saying it was probably stashed behind some books and fell down behind. The orange packaging and the price of sixpence indicates that it was produced before 1971, when decimalisation was introduced. But the precise date is the source of online guesswork, with Facebook and X users quick to share theories. One gave an estimate of between late 1965 and early 1967, noting that the 'bigger, same price' promotion written on the wrapper, with the bar priced at '6d', was announced in September 1965. 'In July 1966, Fry's had to pay a £300 fine after Oxford weights and measures inspectors determined that earlier bars had actually been bigger than the new 'bigger' bars. And by mid-1967 the list price was 7d,' they said. Others dated the wrapper back to the 1950s, with one user sharing a Fry's poster from that era that advertised the chocolate bar at 6d. The Crunchie, a chocolate bar with a honeycomb filling, became part of the Cadbury's range in 1988, 59 years after it was introduced by Fry and Sons. A tongue in cheek Facebook post by the library asked the culprit to 'fess up' if they remembered e hiding the wrapper among the books. Lizzie Woodman, the library's social media coordinator, said: 'The workman wasn't expecting to find anything like that. It was in such good condition. It looked like it had been put there yesterday.' Cambridge has one of the world's oldest university libraries. With it housing a physical collection of nearly 10m books, maps, manuscripts, photographs and objects, it was fairly usual to find remnants from the past, Woodman said. 'With millions of books and nearly 130 miles of bookshelves, it's not surprising that things sometimes stay hidden for so long,' said Woodman.