locale: Derbyshire

Rich cake, or bread, served at a funeral.

Soft, soda-raised wheatflour cake made with egg and treacle (or golden syrup) and ginger. According to one tradition the receipt came from a French prisoner of ...

Shortcrust base filled with mix of mashed hard-boiled egg with candied peel, butter, sugar and whole egg. Baked.

A cylindrical shaped, blue veined, russet coloured, full fat hard cheese, made from cows milk. Described as "A lightly veined semi-hard Blue cheese, creamy in t...

A sweet, thickened egg confection of variable form, baked (sometimes in pastry) and served with fruit or jam. Compare with the nearby Bakewell Pudding

Dished pie of rabbit portions under a suet pastry crust.

Calf's tail soup with vegetables and sherry or Madeira. White 1932 adds mushrooms.

A type of Trunk Pie - a very large (3lbs +) raised pie of hot-water shortcrust filled with a variety of meats, served cold.

Soda raised loaf made with dried fruit, nutmeg, black tea and (in most receipts) marmalade.

A type of small oatmeal and treacle cake, for more information and other forms, see Parkin.

Stewed fruit, batter poured over and baked.

Pie of sliced bacon, potato, onion, apple and sultana.

Chicken breast split and stuffed with blue cheese. Hartington, near Bakewell, is known for free-range chicken and as a centre for the production of the blue Dov...

A form of ale, now lost, mentioned in Vogel's 'Statistical Sketch on Beer' of 1874 and known from several newspaper references from the mid-19th to early 20th c...

A general name for any thick stew, first recorded in 1597. Possibly derived from Yorkshire dialect 'lob', 'to bubble up while boiling, or to eat or drink up noi...

Bacon with apple and sweet spices under a shortcrust cover.

A form of sweet bread cake containing pineapple, cherries, dates and walnuts. Known only from a receipt book published by the Derbyshire Federation of Women's I...

Chopped game meat fried with onions, covered with mashed potato and baked. Known only from local reports in the Derbyshire Peak District.

Very soft oatcakes, typically 8ins diameter, 1/4 ins thick, made from a batter of medium oatmeal (sometimes with wheatflour) raised with yeast until frothy, pou...

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 ...

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 ...

Jelly, or jam, made from semi-ripe bilberry fruits. Served with goose.

A cow's milk curd cheese with minced sage, or sage extract, added after first milling and before pressing into flattish rounds, usually waxed. Yellow-white with...

Rich flour-egg-milk batter with oatmeal, breadcrumbs, suet, chopped onions, highly flavoured with sage and pepper. Baked.

A deep-dish single or double-crust pie with a filling of rib meat from baconised pork.

Thick (c 1½ins) soft biscuit of wheatflour and oatmeal with butter, dark sugar and fuited with flavours such as candied peel, ginger and coriander seeds. Simila...

A cake baked for the annual festival time. Of variable form, may be large, round, flattish scones flavoured with caraway and lemon.

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

"At Winster Wakes there's ale and cakes"

Small sweet enriched wheatflour cakes or biscuits with carraway and currants, associated with the annual Wakes holidays at Wirksworth near Matlock. There is a s...