locale: Gloucestershire

The young shoots of the Star of Bethlehem plant, Ornithogalum pyrenaicum, a tall woodland herb, boiled and served as asparagus. Common around Bath and Bristol.

Soft scone batter with a very high proportion of currants.

Steamed sponge pudding with spices, typically ginger, and a mid layer of fruit (Walsh 1859, etc)

Small squares of thin puff paste folded over a filling of chopped apple with dried fruit, brandy and almonds to form a triangular pasty. Baked. Strewn with suga...

Yeast-raised sweet bread round with sweet spices, lemon and a little dried fruit and candied peel. Made in a large size with (typically) 8 division markings and...

Jam of apples, pears and plums with sweet spices, usually ginger, sometimes with lemon. Widely available commercially.

Elvers fried in bacon fat with whole egg mixed-in to form a type of omelette (Grigson 1974, etc)

Thinly sliced Gloucester Cheese baked with dark ale and mustard, served on toast.

A form of rarebit, with a cheese-and-milk sauce thickened with breadcrumbs.

Stewed meat with apples and onions baked under a mashed potato and swede topping.

Whole egg beaten with cream and breadcrumbs, fried chopped bacon, kidneys, liver etc. mixed in and cooked.

Circular, slightly enriched, bread buns c4ins round, 1½ins thick, with white sugar icing strewn with hundreds-and-thousands.

White wheatflour dumplings filled with chopped apple, boiled, or white wheatflour paste containing apple, either whole or chopped.

A raised pie with a gooseberry and brown sugar filling in a sweetened hot water shortcrust pastry case formed into a distinctive, pleated, shape.

Large bacon chops or gammon steaks stewed with mustard and cider.

A made-wine from plums, especally associated with the Cotswolds. The origin of the name is obscure.

Known from 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857). as a long round pudding. See: Blanket Pudding

Sweet loaf-form soda-raised cake made using wheatflour and cornflour, iced.

A Springtime Celebration Cake. Traditionally a light rich fruit cake with saffron, boiled first and then baked. Made with a central layer of marzipan, decorated...

Frothed egg white sponge, steamed, served with jam sauce. (White 1932, etc).

A pasteurised cow's milk cheese, mostly from Gloucester cattle. The curds are washed in perry made from the 'Stinking Bishop' pear before being ladled into moul...

Very strong mustard with grated horseradish.

Reported by Dorothy Hartley (Hartley 1954) as a thick batter of egg yolk, milk and flour folded into stiff egg whites. Baked as small rounds in a saucer and ser...

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...

Onion and celery stewed in white sauce with garlic and mace. Beaten egg-white folded into a little of the soup and served on, or in, the remainder.