locale: Suffolk

Rich hog's black pudding made with minced pork as well as blood, possibly with currants and spice.

Bread dough roll, dabbed with lard and rolled into pin-wheel, sprinkled with sugar and baked.

Open shortcrust base made with cornflour, covered with a layer of jam, topped with meringue, baked. Very widely reported in newspapers and magazines from the 18...

An enriched, spiced, bread bun.

Frumenty wheat cooked with milk, honey, sugar, cinnamon. Known from 'Good Things in England' by Florence White (White 1932)

Said in 'Suffolk words and phrases' by Edward Moor (1771-1848) (Moor 1823) to be a form of cake or pie with a crimped crust, a particular speciality of Stratfor...

Gressingham Duck is a cross between the Wild Mallard and the Pekin, said by its main producer, Gressingham Foods of Woodbridge in Suffolk, to have approximately...

A small, spherical bread roll, baked very crisp. Known at least since advertisements of the 1830's, now very rare, presumed to be similar to Dorset Knobs

White breadcrumbs, sugar and ground almonds stewed in cream, whole egg added and the batter steamed or baked (Early versions add rosewater.) (Glasse 1747, etc)

Open shortcrust base filled with strongly lemon-flavoured whole egg mixture, baked.

Small spiced bread cakes thrown to the crowds by the mayor of Harwich, and formerly some other Suffolk towns, at the annual Mayor-Making ceremony on the third T...

Type of spoon dumpling. Plain flour and milk dumplings boiled in water, drained and then fried lightly in butter with breadcrumbs.

Boiled herrings served with mustard sauce.

Kidney, apple, potato and onion under a shortcrust cover.

Mushrooms, often with other flavours, steamed in a suet case.

Breadcrumbs, suet, onions, egg, lemon, nutmeg, parsley, marjoram and chopped ham. Most often used for Turkey.

Form of bread-and-butter pudding flavoured with lemon, cinnamon and bay (Eaton 1822).

The Newmarket Sausage is about 4ins long weighing about 2oz and containing 65 to 75% pork from the whole animal, coarsely chopped or minced. The filling is eith...

Boiled, shredded, oxtail meat with herbs in a reduced stock from the oxtail bones, cast in a basin. Chilled and turned-out.

A distinctive form of brown sweet pickle based on apple with curry spices.

Plain, semi-raised white wheatflour pastry with egg and butter, baked in c1in thick, 2½ins diameter rounds. Served with sweet or savoury toppings (Hartley 1954,...

Two descriptions of sweet glazed yeast-raised buns are associated with Southwold.

Yeast-raised bread buns with sugar, salt and spices.

Parboiled Coast of Mutton (neck and breast together) rolled around stuffing of breadcrumbs, lemon peel, pepper, salt, nutmeg, dried marjoram and basil, egg yolk...

A very dark cured bacon, using salt and dark sugars. The fat is distinctly brown, with a sweet taste.

Tongue rubbed daily for five weeks with saltpetre (E252) and coarse sugar (Acton 1845)

Paste of butter, flaked bloater, Worcester sauce and cayenne pepper (possibly with egg or egg yolk) served hot on Suffolk Rusk.

Cream soup of spinach and root vegetables with very tiny flour dumplings (Eaton 1822)

Small dumplings made with bread dough, hence light and floaty. More modern versions are soda-raised.