locale: Cornwall

Gutted mackerel either filled with gooseberry puree, or baked in it or served with it.

Dished pie of fried onions and chicken meat with milk and parsley under a shortcrust lid, baked. When cooked a thick mix of sour cream and beaten egg is poured ...

A pasteurised Cow's milk cheese, set using vegetarian rennet. Blueing by piercing each week with stainless steel rods, allowing in air which helps the blue moul...

Layers of (1) thick custard and (2) clotted cream, topped with grated citron and sugar. Chilled, and top sugared and browned (Hutchins 1967, etc) Compare with '...

Skinned and gutted eel, cut in short lengths and served in a parsley and cream sauce (Acton 1845, Mrs.B, etc)

Brittle, very sweet, round biscuits with a dark orange bake and rustic surface, flavoured with ginger and other sweet spices. Not as hard as ginger nuts.

Cream with sugar, brandy and lemon, set with rennet and topped with clotted cream.

General term for a bread loaf shaped by hand, the name probably derived from 'manchet' (White 1932)

Circle of shortcrust pastry, typically 8 to 16 ins diameter, 1/8 to ¼ ins thick, heavily filled with uncooked chunks of meat and/or vegetables with pepper and s...

Dough of mashed potato with fat such as butter or lard and currants. Formed c1ins thick. baked or fried. Given in 'Food in England' by Dorothy Hartley (Hartley ...

Baked sago pudding with sliced apples. Known from several news references of the early 20th Century

Steamed lemon sponge pudding with marmalade.

Vegetables, including potato, roasted in a shallow dish with so that the upper layer becomes crisped. There are a great many variations of this dish, some havin...

Cream soup based on light meat stock, with crab meat. Sometimes coloured with saffron.

Described in John Murray's 'Devon and Cornwall' of 1865 as; "something like Irish stew, but instead of potatoes having slices of a batter pudding and served in ...

Light meal of pastry buns, almost always scones, split and each half topped, by the diner, with jam and thick cream. Usually accompanied by tea and light snacks...

A term used for small sweet cakes or scones in Devon and Cornwall.

Patties of chopped meat, suet and rice, rolled in egg and crumb, fried. Known from Mrs.B, Hartley 1954 and two 19th Century Cornish texts.

Cornish Native 'Fal Oyster' (Ostrea edulis) collected from sub-tidal waters at the River Fal Estuary, Falmouth, Cornwall

Sweetened plain pastry with raisins typically rolled to c½ inch thick and cut into c4 inch squares. This uses an old meaning of the word 'fig' for a speck, as i...

Admiral William Henry Smyth's 'Sailor's word-book' of 1865 refers to: "FIGGIE-DOWDIE. A west-country pudding, made with raisins, and much in vogue at sea among ...

Soft soda-raised dough of flour, milk or cream and either eggs or lard mixed with a generous quantity of currants, baked about ¾ inch thick.

Steamed suet pudding made with wheatflour and rice flour, plus raisins, currants, apricots, sultanas and nutmeg, made for the Floral Dance day held in Helston, ...

Sweetened milk set with rennet, often flavoured with almond rum or brandy.

A meat pie, the composition of which is best judged from the following story, repeated in many early 19th Century works, and here from 'Rambles in Western Cornw...

Butter-rich cake made with black treacle, currants, citrus peel and ground almonds.

.

Pilchards marinated in sugar and vinegar with spices. Baked. Prepared at home, or commercially with a solid reputation for very long keeping.

Alternative name for Cornish Pasties, from the Cornish 'Hoggan', especially associated with military slang (1948   E. Partridge 'Dictionary of Fo...

Raised white wheatflour cake made with butter, very rich in dried fruit, peel, sweet spices and ginger. Commonly baked in a round with a rusticated top surface....

Name for Saffron Cake buns, commonly with added fruit, made for special occasions.

Gutted pilchards layered with salt in large piles (baulks), for some days or weeks, then pressed to remove the excess oil. They were commonly distributed very c...

Sweet, butter-rich leavened white bread, made with milk and formed into small balls. Baked, and often sprinkled with sugar. Served cold split in half and filled...

Stargazy Pie

Form of large, fruited, saffron bun particularly associated with Methodist Church outings in the West of Cornwall. Repeatedly appearing in baker's advertisement...

Filling of veal, chopped parsley and cream. Known from John Murray's 'Devon and Cornwall' of 1865.

A form of highly-spiced White Pudding sausage. Most traditionally spiced groats (grains, usually oats or barley, crushed and husks removed) with minced pork off...

A pasteurised cow's milk cheese formed into wheels wrapped in nettle leaves, or, more recently, wild garlic leaves. Off-white, slightly green-grey, creamy under...