locale: Lancashire

Puff pastry pasties containing apple, white Lancashire cheese and sage.

Argleton appears on many maps as a town near to Ormskirk in South Lancashire, yet Argleton does not exist and its presumed location is merely a field.

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 ...

Folded turnover-style small pasties of sweetened soft paste, filled with sweet mincemeat.

Very soft bread roll, typically 6ins diameter, 1½ins thick.

Eight weeks matured pasteurised cow's milk cheese. Soft, buttery and distinctly yellow. There are also white, goat and sheep-milk versions. Made by Butler's nea...

Name known for certain loaves and a type of oval ginger biscuit, presumably for their alleged similarity in shape to the feet of a heavy-footed 'bobby' policema...

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...

Hot water poured on toast, to make a soft mush, with salt and pepper. Said in 'Britain's Food Supplies' by KG Fenelon to be a product of the 'hungry forties' of...

A richer version of Lancashire Hotpot, often with kidney and mushrooms, but always with an added middle layer of oysters (White 1932, etc).

Honey and ale fermented together, or ale flavoured with honey and spices. Known at least since Chaucer's 'Miller's Tale' of c1386 "Hir mouth was sweete as brago...

A dish made of cheese, eggs, clapbread and butter, boiled together.

A broth including green leaf vegetables.

A Springtime Celebration Cake. A rich fruit cake with nuts, cherries and peel (White 1932), covered with icing (often with marzipan) and decorated, often with S...

Individual double shortcrust pie, light baked, filled with thinly sliced potato with butter, salt and pepper, sometimes with a small admixture of cheese and/or ...

Name for any of a variety of small, sweet, sponge puddings baked or steamed in an individual mould and turned out.

Sponge cake with grated white chopped apple, dried fruit and Lancashire cheese mixed-in.

Circular plain shortcrust casing, about 4 diameter and ½in thick, well filled with currants stewed with sugar and butter, the surface pricked or slashed, very l...

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.

Congress, or Congress Curd, tarts are pastry cases filled with a confection containing ground almonds, or, occasionally, other ground material such as ground ri...

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

Tiny, spherical, c1½ins diameter, very light, soda-raised egg batter cakes, split and filled with buttercream.

Yorkshire Curd Tart

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

Round flaky pastry rolled into a circle, well-filled with currants stewed with sugar, butter and sweet spices, formed up into a bag and turned over to make a bu...

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...

Batter of egg, flour, butter, sugar and lemon pieces, baked in cups.

An old North-West name for Turnip Greens, known from the 1882 'Lancashire Glossary' and Holland's 1884 'Words of the County of Chester' and Wright 1857.

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 ...

Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

A hot stew or soup made with ale, figs and spices, generally thickened with bread.

Hard, brown, oval, extremely strong menthol and eucalyptus lozenges produced since 1865 by Lofthouse's of Fleetwood, Lancashire.

Form of pasty, commonly filled with cheese and onion, possibly also with pork or beef. Made with an oval of paste folded across the narrower width, giving a foo...

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 ...

Blue form of Lancashire Cheese. Produced at the Kenyon family Dewlay Dairy in Garstang, near Preston

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

Shortbread cake, about 4 ins diameter and ½ inch high filled with coriander or caraway seeds and covered in sugar. Available (2012) at Goosnargh Post Office and...

A cross between the Aylesbury and Peking birds, grown around the village of Goosnargh near Preston.

Harcake

Boiling chicken stuffed with prunes, simmered overnight and served, hot or cold, with a lemon-flavoured gravy.

The word 'jannock' means straightforward or genuine, and has been applied to plain bread loaves in both Lancashire and Northamptonshire.

Oatmeal eaten with (hot) milk poured over it.

Flat round breads the size of a dinner plate, baked on a girdle. They can be made with wheat meal, oatmeal, barley or peasemeal.

Paste of flour, oatmeal, fat, ginger and treacle formed into c1in balls, baked so as to fall into rounds.

Boiled potatoes shaken in the pan with salt and butter, so that the surface is broken and fluffly. (Acton 1845, etc)

Yeast-raised sweet spiced loaf made with butter. Dried fruit rolled into the centre before baking (Hartley 1954, etc)

A cow's milk cheese made by combining curds from one, two or three days' milk, lightly pressed into large rounds. As it is matured more it becomes the rich-tast...

Mixture of apples, white Lancashire cheese and sultanas baked in an elongated flaky-pastry case with many slots cut across the surface.

Alternating layers of red meat, most usually sheep meat, thinly sliced potato, and onion, the top layer being of overlapping very thin potato rounds. Occasional...

Floured liver slices with breadcrumbs, bacon, parsley and sometimes mushrooms, stewed (White 1932)

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

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.

A form of Lancashire Cheese formerly made in or around the town of Leigh.

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...

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...

Also known as 'Mock Brawn', a 'collared' dish.

A seasoning mix for pork pies - 2lbs white pepper to ½oz cloves, 1oz nutmeg, 1oz coriander.

Plain or puff pastry base, covered with jam and then with lemon custard thickened with breadcrumbs, baked (Mrs.B, Walsh 1859, etc)

Pork sausage flavoured with a mixture of spices similar to Manchester Pie Seasoning giving a nutmeg-gingerely flavor.

Shallow blind-baked shortcrust base covered in red (usually raspberry) jam and a thick layer of set custard. Topped with coconut flakes. The receipt given by Mr...

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

Soft white bread loaf, about 7ins diameter and 1lb weight, made with milk and baked in a two-part, enclosed cylindrical mould with circumferential ridges to ind...

Biscuits, possibly like flat brandy snaps. Known from correspondence in local newspapers c1970.

Mushroom, onion, basil, white Lancashire cheese and breadcrumbs wrapped in very thin plain shortcrust pastry or in flatted white bread, baked.

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...

Yeast-raised hotplate-cooked flat-breads made with oat flour, formed in an oval shape. A type of oat cake. Now relatively rare and eaten soft and hot, unlike th...

A form of Brewis of lost composition, but known from local tradition and a number of recorded sayings.

Medium-bake square or round biscuits made from a dropping batter of white wheatflour, butter, treacle and sugar with ginger and sweet spices, c¼ins thick. Descr...

The term 'oven bottom' is occasionally applied to types of bread and cakes cooked, presumably, at the bottom of the oven. There is no definitive form, nor can t...

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...

Minced beef and onion with tomato and baked beans under a lid of sliced potatoes sprinkled with cheese, baked.

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

Dried black peas (Cajanus cajan, Maple Peas or Pigeon Peas) soaked, and now commonly boiled until the water becomes very slightly thickened, and served hot with...

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 ...

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 ...

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

Boiled brown shrimps mixed with clarified butter and spices (typically mace, cayenne and nutmeg), potted. Often eaten cold. A particular speciality of the Lanca...

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

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

Minced meat, often including offal, folded into a very thin suet pastry pasty, usually of rectangular form. Steamed wrapped inside a cloth rag. The pastry is ve...

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...

Oatmeal, breadcrumbs and wheatflour with egg, milk, chopped onions, herbs and prunes. Dished c1ins thick and baked. An accompaniment for light meats.

Stew of diced lamb or other red meat, boiled until partly fallen, with carrots and other root vegetables. Often served with a biscuit of shortcrust pastry and p...

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

Large circle of shortcrust pastry folded over dried fruit and rolled until the fruit visible through. Sugared and baked. Well-known from local reports in Lancas...

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

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

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

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 ...

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...

Associated with the village of Stalmine, near Poulton-le-Fylde, 'tosset' may be a corruption of 'St. Oswald'. Very similar to the nearby Goosnargh Cake. See als...

Small pieces of bleached thick seam tripe stewed in milk with coarsely-cut onions and a herb, typically bay, but occasionally sage or parsley. Now usually serve...

Large flat pork pasty, formerly associated with the Keaw Yed Wakes Festival at Westhoughton, between Bolton and Wigan.

A pie, typically a small meat pie, served inside a sliced barm cake. Also called a 'Wiganburger'. This dish really exists.

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