locale: Essex

Baked dessert with stewed fruit.

Small sponge cakes baked in cockle shells (or shell-shaped moulds), sprinkled with sugar.

Since a charter of 1189, the town of Colchester has controlled the oyster fisheries at the mouth of the river Blackwater, and Colchester Oysters, known as 'Colc...

Dish of seasonal fruits topped with tapioca custard and meringue.

Cranham Honey Cake

Plain biscuits filled with a butter cream, supposedly from Cressing near Braintree (J.Salmon)

The Dunmow Flitch is not a dish, but a side (flitch) of bacon awarded on Whit-Monday every four years, after a light-hearted 'trial' and great ceremony, to a ma...

A form of pork or beef sausages flavoured with sage, lemon and nutmeg, know at least since 1812 (Morning Chronicle - Thursday 22 October 1812, p4) and associate...

The roots of Eringus or Eyringo, the Sea Holly (Eryngium maritimum), used as a food ingredient, as a vegetable, or, commonly candied as a, reputedly aphrodisiac...

A meat-and-vegetable pot of highly variable form, characterised by a mix of meats - chops, kidney and oysters in one version, pork and chicken in another - but ...

A variant of the better-known Fruit Layer Pudding. Any shredded meat mixed with onions, sauce, seasonings, etc, layered c1in thick onto suet pastry followed by ...

Hollowed out small bread buns filled with oysters cooked in sour cream.

A creamed soup made using whole young peas - both pulse and pod.

Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)

Low-bake sweet shortcake biscuits with currants (J.Salmon)

Beef boiled with onion studded with cloves, and vegetables (leek, carrot) and Maldon salt (J.Salmon)

Salt extracted from seawater from the Essex coast. The Domesday Book lists many salt pans in Essex, and the industry is recorded in place names like Gore Saltin...

Plain sweet sponge cake pudding made lighter by the addition of whipped egg-whites. Steamed. Served with custard.

A variant of Cockle Cakes, with a fruit filling, not known before J.Salmon Cookbooks.

Slightly raised white wheatflour cakes enriched with egg, butter, currants, rosewater, cinnamon, mace and cloves baked as small flat buns without any mould.

Roast duck with a herb stuffing, supposedly associated with the village of Ugley near Saffron Walden, but more likely a hilarious pun on the similarity to the l...