locale: Staffordshire

A pasteurised cow's milk cheese, made with added Lactobacilli, set with rennet and the curds milled before moulding into large rounds. Matured up to 12 months. ...

Grains, usually frumenty wheat, or occasionally rice or oats stewed very slowly until all the available water is absorbed. Usually then enriched with, for insta...

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...

'Food in England' by Dorothy Hartley (Hartley 1954) reports from her correspondent Mrs Loudon that in some parts of Leicestershire and Staffordshire raised hot-...

Very soft, slightly soda or yeast-raised, thin oatmeal pancakes eaten very fresh. Many small oatcake shops exist in North Staffordshire and serve them filled wi...

Cake batter made with white wheatflour, treacle, butter, egg and ginger. Half poured into square tin, chopped rhubarb with crystallised ginger added on top, and...

Thin beef steaks, floured, fried and then stewed in water with walnut ketchup (Rundell 1807, Eaton 1822, White 1932)

Described by the Staffordshire Cheese Company as; "Staffordshire Cheese curds are gently pressed in a muslin cloth-lined mould to give a crumbly, semi-hard chee...

Thick suet paste strewn with chopped figs, rolled-up and boiled (Mrs.B). For an alternative, see Fig Pudding

A many-bird pie. A type of Trunk Pie.

Milk splashed into cider and brandy. (Rundell 1807, Eaton 1822 and Walsh 1859, etc)

Small-chopped fruits and vegetables (carrot, swede, cauliflower, gherkin, apple, date, garlic) stewed in vinegar with salt, spices and dark brown sugar until a ...

Shortcrust open tart filled with a vanilla sponge mixture over raspberry jam, iced and decorated with walnut halves and cherries. Supposed to have originated in...

Bread, usually wholemeal, but occasionally white, made with the addition of extra wheatgerm.

Open pastry base filled with almond-flavoured custard on top of a layer of jam (Walsh 1859, etc)