Phileas Fogg - Fine Foods from Around the World (circa 1985)

 
 Package Front Text on verso of package
 
Tiny slices of bread, sautéd, with a touch of garlic. A super cocktail snack.
My Dearest Aunt Agatha, 
I write this as we make the final preparations for our departure from Paris. I sincerely hope that my calculations as to the speed and direction of the wind are correct. As we were making everything secure in the balloon, a pretty French girl in the front of the large and fashionable throng pressing about us proffered me a bag of what I took to be sweet meats. On examination, however, these proved to be a sort of crispy toasted savoury, flavoured with a hint of garlic. After munching two or three, I concluded that even in the simplest matters the French have a way with food superior to that of all nations. 
Your affectionate and respectful nephew, 
Phileas Fogg
 
Savoury peanuts with a crisp crunchy coating lightly seasoned with salt. From an original Chinese recipe.
My dearest Aunt Agatha, 
After the rigours of a typhoon in the South China Seas, our craft the Tankadere has at last reached the haven of the great port of Shanghai. No words can describe the immense variety of curious and outlandish comestibles of which I have partaken during our sojourn in China. One much enjoyed by everyone in these parts is called Shanghai Nuts. These are peanuts roasted in a special way and then coated with a hard, crunchy shell of delicately flavoured and seasoned cereal and are quite delectable. I assure you, dear Aunt, you will find no better accompaniment to your sherry of an evening than a bowl of Shanghai Nuts. 
Your affectionate and respectful nephew. 
Phileas Fogg
 
Featherlight prawn crackers made from manioc flour with real prawns, fresh eggs, lightly seasoned and golden fried.
My dearest Aunt Agatha, 
We have now arrived safely on the island of Java in the East Indies, after a stormy passage from Singapore, during which we were almost shipwrecked by a typhoon. In all my travels I never saw a more beautiful place than this island, with its chain of lofty cone-shaped mountains, its tropical forests, its wondrously fertile plains and palm-fringed shores. The people here are either fishers or farmers and, from the abundant harvests of sea and land, they prepare all manner of delicious comestibles, including a variety of appetisers called 'krupuks' in the native tongue which they use as side dishes at their village feasts. My favourite is made from the flour of the manioc or cassava root, mixed into a batter with eggs, prawns, sugar and salt and lightly fried in oil. I assure you, dear aunt, nothing could be more tempting to the palate and, as I have secured a quantity of manioc flour, on my return to England I shall introduce this delectable tit-bit to our friends under the name of Java Crackers. 
Your affectionate nephew, 
Phileas Fogg
 
Delicious Tostaditas made to an old Mexican recipe from finest stone ground corn.
My dearest Aunt Agatha, 
We have spent several days crossing the great Mexican desert by what must be the most uncomfortable means of conveyance yet pursued during our travels. However, we are now resting in Santa Cruz and my servant, Passepartout, has been out and has brought me a local delicacy which is called Tortilla Chips. These are made by the peasant women from ripened corn which grows in abundance here. They grind the corn with stones into a flour and season lightly with salt and spices. It is then rolled out into thin leaves and baked. The result is a savoury that quite surpasses our English potato crisps. I write this in my hotel room and have beshide me a dish of these Tortilla Chips with a bottle of a very fiery liquor they call Tequila. 
Your affectionate and respectful nephew, 
Phileas Fogg
 
Crisp golden strips made from sun ripened corn, lightly seasoned and flavoured with real cheese.
My dear Aunt Agatha, 
Here I am in California and in the thick of the Gold Rush that has swept America and made a prospector out of every farm hand and store clerk. My host is the owner of large estate at Sacramento where he grows an abundance of sweet corn. When ripe, this is dried and made into a kind of flour which is rolled out very thinly, seasoned and flavoured with a strong cheese like a Cheddar, then cooked to make something between a crisp and biscuit. It is very tasty to eat and during mumerous poker games that I play with my American hosts I find they sustain me during the night. Rest assured, dear Aunt, I shall bring some back to London in a sealed container when I have crossed this great continent and taken ship to England. 
Your affectionate and respectful nephew, 
Phileas Fogg

Packaging copyright Derwent Valley Foods, 1985
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 Interlog version, Updated March 11, 1998