locale: Kent

Individual oysters wrapped in bacon and baked, served on a fried bread sippet. An alternative to 'Devils on Horseback' (qv).

Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)

Hard cakes distributed annually as part of the 'Biddenden Dole'. Each cake bearing the image of two females, said to be the conjoined sisters Eliza and Mary Chu...

Chopped veal and bacon with lemon and spice, pressed into a dish and baked, or formed into patties and fried (Acton 1845)

A pressed sheep's milk cheese in small rounds (Mason+Brown 2004)

Bread slices soaked in egg-and-milk, fried and served with cooked cherries.

Old ale flavoured with cherries, known in many locations at least since the early 18thC, but especially associated with Kent. In 'Food in England' by Dorothy Ha...

Cherries in baked in an egg batter. Widely known from local reports, and sometimes associated with the county of Kent.

A made-wine from cherries. Although now a staple of home wine-making, we can't trace cherry wine to much before the late 18th Century, partly because of confusi...

Cake containing chopped Kentish Cobnuts (also known as 'filberts').

Kentish Cobnuts are a type of hazelnut.

Batter of the weight of one egg in butter, sugar, flour and ground almonds with soda. Poured over 1lb cherries and baked.

Small individual soda-raised sweet sponge cakes with spices, lemon and peel.

Flead is the inner fatty membrane of a pig, also called flear or leaf. It is shredded and mixed with flour and water, rolled c1in thick, cut into shapes and bak...

Open puff pastry case filled with custard of milk, sugar, butter, ground rice, infused with bay. Sprinkled with currants and baked.

Evaporated milk whisked with dark Muscovado sugar, poured into pastry case and baked until semi-set. Particularly associated with school dinners in Kent during ...

The Gurnet (or Gronnard, or Gurnard) is a sea fish with a large spiny head. Particularly associated with Hastings, but also caught elsewhere.

Hop buds sauteed in butter with other greens (eg, nettles). Served with bacon and mushrooms.

Bun of slightly sweetened bread dough with fat. c3ins diameter, 1½in thick, with deep thumb depression in the centre. Receipt in 'Food in England' by Dorothy Ha...

Mashed potato and fish balls, dipped in egg, rolled in breadcrumbs and fried.

Official Description: Alcoholic beverage golden brown in colour (with a light creamy head when poured), has a strong aroma of hops and a bitter flavour. Has alc...

Folded round of very thin flaky pastry containing grated cheese with cayenne pepper.

Flaked fish with breadcrumbs, egg and seasonings, baked in a rounded basin.

Yeast-raised batter of egg and flour with chopped apples, fried.

Flour-and-egg batter, cooked very hot, hot cherries and reduced juice poured in. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Soda-raised white wheatflour fruit-and-spice cake with ginger, black treacle and beer.

Small, round pancakes made with the addition of finely chopped apple. Served as a stack, then cut into slices like a cake.

Whole dressed pigeons baked in a pot with chopped onion and whole plums.

The Kentish Plover, or Grey Plover (Charadrius alexandrinus), is a small wading bird. They were once highly prized as food, though Mrs.B thought them fit for no...

A product called 'Kentish Sauce' is known from references in newspaper advertisements from the mid-19thCentury as a bottled sauce of unknown composition "A capi...

Coarse-chopped lean pork and pork fat with salt, black pepper, sage and nutmeg. Forced into skins or prepared as a slab for slicing (Acton 1845)

Official Description: Alcoholic beverage golden brown in colour (with a light creamy head when poured) has a strong aroma of hops and a bitter flavour. Has alco...

Dough of flour, suet, egg, with pepper formed "into the shape of a paste-roller", boiled in a cloth. "At very plain family dinners, this pudding is usually sent...

A ball of sweetened butter wrapped and thoroughly sealed inside suet pastry, usually with currants, and boiled. When served and cut the melted butter pours out....

Shallow open shortcrust base filled with a set custard made with ground rice (often citrus flavoured) and topped with dried fruit and ground nutmeg. Served cold...

Dough balls of white wheat flour, with lard, currants and sugar, raised with either baking powder or yeast, shallow fried. Also known in a flattened form.

Sponge pudding, steamed on top of a layer of jam or Golden Syrup which forms a sauce. Known from bills-of-fare from the 1920's and 30's.

Said to have been served at the Crown Inn at Sarre to accompany the cherry brandy they were famous for.

Meat and jelly from a pigs head, ears and feet with cayenne and cloves, herbs and pot vegetables (Acton 1845)

Rich paste biscuits with caraway seed.

Set egg custard, fried and served with fruit. Given in 'Food in England' by Dorothy Hartley (Hartley 1954) as being an egg batter, cooked, set, cut into slices ...

Shellfish of the species Ostrea edulis (Native oyster) and Crassostrea gigas (cultivated European oyster), grown to 3 to 5 years old. Whitstable has a long-stan...