locale: Berkshire

The town of Abingdon has a tradition of small bread cakes being thrown to the crowds by the mayor and town officials on certain celebration days. The bun throwi...

Roly-Poly of shredded bacon, often with onion and sage rolled inside suet pastry and steamed.

Made with pasteurised cow's milk at Wokingham. Described by the producers as "Barkham Blue has a very distinctive appearance. Made in an ammonite shaped round, ...

Small pieces of broken hard meringue mixed with whipped cream and split strawberries.

Beef cooked in a sealed pot.

The leading Piquant Sauce of the Victorian era. Originally a dissolved-fish sauce, but later made with other materials. Cocks's Reading Sauce seems to have been...

A cow's milk cheese in small rounds, off-white. The rind is a pale and dry, and the cheese itself is runny, buttery and lightly salty towards the outside, firme...

Semi-soft ewe's milk cheese from Anne Wigmore of Berkshire. Described as "A semi-soft cheese made from unpasteurised ewe’s milk with a vegetarian rennet. Wigmor...

Small decorated pasties of mutton with mushroom and shallots in gravy.

Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) f...

Windsor Soup (Potage á la Windsor), or White Windsor Soup, is based on a light stock thickened and made white with, in different versions, rice, potato, sago or...