locale: Westmorland

Wild leaves, such as dandelion, nettle or easter-ledge leaves, boiled with onion, pearl barley, butter and egg, allowed to set and served as an accompaniment to...

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.

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 ...

Hard, semi-crystallised sugar-and-glucose slab sweet strongly flavoured with peppermint. White, brown and chocolate-covered variants. Mint cake is currently pro...

Pastry covered in very thick layer of mixed preserves, custard over, strewn with lemon-peel and sugar. Baked (Walsh 1859, etc)

Small, thin, meat pies made in a saucer. As they cook very quickly they give a handy way of using up leftovers at the end of a baking session (White 1932, etc)

Stew of sheep meat with black pudding, potatoes and other vegetables. Like Lancashire Hotpot it is topped with a layer of thinly-sliced potatoes and baked until...

Alternate layers of thin paste and sliced apple, topped with brown sugar and baked. Well known from Lancashire and Cumbria eating-houses since about 2000.

Heavy fruit cake with ginger, cloves and black pepper.

Currants, raisins, sultanas and mixed peel with diced lamb and sweet spices baked under a shortcrust lid.

Buttermilk whey flavoured with sage or mint leaves. A traditional drink for women helping at harvest.