locale: Cumbria

Rich cake, or bread, served at a funeral.

Pig's blood with oatmeal, a high proportion of whole barley and (usually) coarse chopped pig fat and spices, poured c2ins deep into a large tray and baked. Cut ...

Bacon joint boiled with pepper, cloves, onion and other vegetables. Repeatedly mentioned in texts from the 1600s on, the method of prearation is rarely given, i...

Medium-light soda-raised white wheatflour breadcake with brown sugar, egg and ample dried fruit (raisins, sultanas) soaked in tea. Cooked in a loaf tin, served ...

Cinnamon flavoured shortcake biscuits with currants mixed-in.

Large, flat oatmeal crispbread, cooked on a griddle, then dried out.

A type of pudding made with oatmeal and suet.

Bleached honeycomb (reticulum) tripe in pieces, soused in salt, vinegar and pepper.

Cowheel is the fatty cartilage from around a beast's heel. Chunks are boiled, and form a sweet, mucilaginous gravy.

Yorkshire Curd Tart

Folded-over disk of paste containing dark fruit stewed in butter with sweet spices.

Now a biscuit of two discs of soft shortbread adhered together with hard jam, topped with a small circle of white icing and decorated with a glace cherry or sim...

Large (c5ins diameter) very rich soda-raised flattened buns made from wheatflour with candied peel, sugar and cream. Usually decorated on top with glace cherry ...

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

Soda-raised sponge cake with currants mixed-in.

Semi-hard flapjack-like slabs about ¼ins thick and 3ins square, each marked into 4 sections and dusted with oatmeal.

Small oval bread dough teacakes made with added lard and caraway seeds. Whigs are known in this form at least since Moxon 1764.

Semi-hard boiled sugar slab toffee made with condensed milk.

Oatmeal eaten with (hot) milk poured over it.

Plain sponge cake flavoured with lemon and cinnamon, split and filled with lemon curd.

Boil of chopped leeks with milk and oatmeal.

Chopped leeks (sometimes with cheese, butter, bacon or mustard) in a suet pastry, steamed. Traditionally an accompaniment for meat dishes.

Image: thepastisaforeignpantry.com

Macon is mutton cured like bacon or ham. Although mutton has been salted and cured for centuries (Glasse 1747, etc), the name 'macon' appears to have been inven...

Mashed mix of nine ingredients, typically boiled potato, carrot, turnip, parsnip, leek, peas, with salt, pepper and butter.

A porridge of nettles boiled with bacon fat and oatmeal, served with bacon.

Mashed potato, possibly with other vegetables, mixed with flour and butter, baked in a pie tin until it develops a crust.

The 10% of chips which, according to Sarson's, don't get their vinegar are likely to be sharpened with the 'non-brewed condiment' almost universal in northern c...

Tripe is the stomach lining of an ox, cow or other ruminant that has been separated and prepared for cooking. The rumen gives blanket or thick seam tripe, the r...

Sliced potato and onion with meat pieces, cooked in the manner of Pan Haggerty.

Heavy, moist, cake made with oatmeal, treacle and ginger. Served as a dessert cake, or as a pudding with custard. Very widely, and most traditionally, eaten on ...

Formerly a specialty of Mr. Brownrigg's Hotel at Patterdale. 'Mackenzie's Ten Thousand Receipts' of 1865 says it was "Made at a celebrated inn in England. Three...

The reduced water in which dried peas have been boiled, used as a soup or gravy.

Pease pudding (pease pottage or pease porridge or peasen) is a near-solid cooked mix of boiled split peas, usually including yellow or Carlin peas, water, salt ...

Formerly highly prized, now rare. Baked char, boned and flaked. Pressed into pots and covered with clarified butter. Served at breakfast with toast. Receipt in ...

In the North of England a form of thickened spiced ale, especially associated with Twelfth Night celebrations.

Crisp-bread made from oatmeal, as Havercake or Clapbread

Currant-filled shortcrust patties of plain paste, larger and flatter (c 7ins diameter,½in thick) than either Eccles cakes or Chorley Cakes and rolled so that so...

Breadcrumbs, sometimes with oatmeal, mashed with milk, onion, herbs (especially sage) and baked in a tray and cut into squares. Sometimes lightened with soda. (...

Sheet of shortcrust pastry covered with paste of minced dark dried fruit (fig, raisin) walnut and covered with a second layer of shortcrust. Baked and cut into ...

A broth with raisins. Known from dialect glossaries. Possibly similar to Fig-Sue.

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

An umbelliferous herb related to chervil, with fern-like leaves and delicate white flowers. The leaves are occasionally used in salads, mainly for their visual ...

Round, thin, scones made with roughly half-and-half white wheatflour and mashed potato. A form of Potato Cake.

Heavy, moist, soda-raised cake made with wheat flour and oats, with dark sugars. Differs from other parkin with the addition of allspice.

Commonly a very low-bake double-crust plate pie of sweetened white pastry filled with sweetened whimberries alone.

A variety of Arctic Char (Salvelinus alpinus) found only in the deep of Windermere. A relative of the salmon, it has pink flesh and a delicate flavour. Char are...