locale: Yorkshire

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 ...

Soda raised dense cake with egg, brown sugar, mixed dried fruit, lemon and sweet spices.

Suet pastry rolled around scraps of meat and vegetables, typically minced liver and bacon with onion. Steamed (White 1932, etc).

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...

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...

Dough of plain flour, water and soda rolled out very thinly and baked. Well known from local reports.

Small soda-raised cakes made with sweet mincemeat mixed-in.

Boiled peas mashed with breadcrumbs, onion and herbs. Formed into patties and fried. Carling Sunday is the fifth Sunday in Lent, on which it was customary to ea...

A flattish cake or gingerbread, highly spiced with cloves, served, especially to children, at Christmas and at other festivals.

Large, flat oatmeal crispbread, cooked on a griddle, then dried out.

Peas cooked like chestnuts. They are put into a tin and stewed in a hot oven. Known from Sidney Addy's 'Glossary of words used in the neighbourhood of Sheffield...

A type of pudding made with oatmeal and suet.

Bleached honeycomb (reticulum) tripe in pieces, soused in salt, vinegar and pepper.

Two layers of pastry with bacon or ham between.

A pressed pasteurised cow's milk cheese in waxed rounds.

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

Yorkshire Curd Tart

General term for, usually soda-raised enriched slab cake, often with butter, currants, raisins, peel, eggs, treacle etc.

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

The Denby Dale Pie is a huge communal meat and vegetable pie baked to commemorate special occasions, with a rule that each pie must be larger than the last. It ...

Coarsely chopped leaves of the sweet dock (Polygonum (or Persicaria) Bistorta), also known as Meadow Bistort, Gentle Dock or Passion Dock) fried, usually in bac...

Known as a desert dish from the bill-of-fare for the Hull Luncheon Club for July 10 1925.

Beer flavoured with fruit, especially elderberies. Known by this name at least since W. Ellis' London & Country Brewer' of 1743.

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...

Bone-in mutton pieces boiled with cabbage in very little water. Juices thickened as gravy. Known from J.Salmon

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 ...

The Leeds Mercury (Saturday 11 March 1893), quoting 'Dialect of the West Riding' gave; "FATTY-CAKE—flat cake, about three-quarters of inch thick, in which is an...

A small cake of potato mash with herbs and seasoning deep-fried in batter, often accompanied by chips and scraps. A speciality of Hull, but known elsewhere in t...

Sweet Gale is a variety of Bog Myrtle (Myrica Gale) with aromatic leaves occasionally used as an alternative to hops for flavouring beer.

Harcake

A soda-raised sponge made with a proportion of golden syrup or treacle, with chopped dates and walnuts mixed-in.

A hard brittle toffee, similar to both Butterscotch & Barley Sugar, slightly flavoured with lemon.

Stiff egg whites mixed with mixture of yolks, sugar, lemon and gelatine. Set and served with whipped cream or as an accompaniment to sweet dishes.

Bilberries, often with sliced apple, in a double-crust pie.

Any of various pudding forms with honey. There is no definitive receipt.

Heavy, spiced fruit cake made with dripping instead of lard or butter. A type of Dripping Cake.

A type of soft slab cake-type gingerbread flavoured with ginger and cinnamon. A specialty associated with Oakroyd Bakery in High Bentham, and other bakers in th...

Oatmeal eaten with (hot) milk poured over it.

Faggots of rusk with minced lamb and lamb fat.

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.

Layers of ling (a fish of the cod family) with egg and under a pastry lid (Rundell 1807, White 1932, etc)

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...

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

Raised cake, usually with ginger and a substantial admixture of treacle or golden syrup.

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...

Today, these are commonly thick, dry, oatmeal biscuits.

Broken oatcakes soaked in savoury custard, slightly peppered, and baked.

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...

Soda raised cake made with white wheatflour and rice flour, flavoured with grated lemon rind (J.Salmon)

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...

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

Sheep-meat chops with stock, sliced onion and potato, baked together.

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 ...

Batter of white wheatflour, milk, lard and yeast. Allowed to froth and chopped apple, peel, dried fruit and sweet spices mixed in. Tablespoons of the batter fri...

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 ...

Double crust pie of rich short paste containing egg, filled with mixed stewed soft fruit. Served with the fruit juice. Known from J.Salmon

Small (c 5ins diameter, ½ins thick) drop-scone made with strong wheat flour raised with either soda or yeast (or both) so as to give a very bubbly, crumpet-like...

A form of dark Bonfire Toffee.

Shredded onion and cabbage with treacle, vinegar and pepper stirred through. Eaten with cold meats, known from 'Food in England' by Dorothy Hartley (Hartley 195...

Soft, black, liquorice sweets approximately 1in diameter, ¼in thick, made in the form of an old-fashioned wax seal, most traditionally carrying an impression of...

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

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...

A pressed cheese in medium rounds, made from cow, goat or sheep milk.

Crisp-bread made from oatmeal, as Havercake or Clapbread

Yeast-raised tin loaf with lard, raisins, peel, sugar, currants and allspice (White 1932). A form of Yule Bread

Beaten egg-white sponge cake with almonds, candied peel, lemon and whisky, identical to Ripon Christmas Bread

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...

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

Rich flour-egg-milk batter with breadcrumbs, chopped onions, highly flavoured with sage. Baked.

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

Sugar and treacle whisked into hot butter, egg, wheatflour, soda and ground ginger added. Baked in a cool oven.

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 ...

Tomato and onion stewed in vegetable stock and thickened with oatmeal.

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

Name used in parts of Yorkshire for a raised hot-water crust pie filled with minced pork in jelly. Generally with a thin, glazed, crust

Soft soda-raised ginger cake made with black treacle, sweet spices, egg and sour milk. Known from J.Salmon

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

A full fat semi-hard cheese, creamy off white in colour with a soft crumbly texture, made from cows goat's or ewe's milk. In small thin rounds, usually in wax. ...

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...

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...

Simple, buttery, flat cakes, traditionaly baked in a covered pan among the ashes of a peat-fire. Especially known from North Yorkshire, and Whitby in particular...

Turkey, breastbone removed and replaced with calf's tongue and forcemeat, stewed whole

Soda-raised paste of flour, dripping, brown sugar and milk, formed into a long thin roll. Baked brown and served with jam.

Soda-raised sweet white wheatflour cake with golden syrup, butter, brandy, ground ginger and mixed peel. Well known from advertisments since the 1870s and assoc...

Rabbit joints coated in herbs and breadcrumb, sprinkled with cayenne and roasted.

Thick steak, scored on each side, soaked in vinegar, sugar, seasoning and herbs. Dredged in flour and fried.

A cheese similar in process to Lancashire. Near-white, crumbly and mild. Made at Hawes in Wensleydale, North Yorkshire.

Open pastry tart filled with batter of cheese, onion, breadcrumbs and flour. Baked.

Pastry base covered with red jam and filled with egg custard with ground almonds.

Crab meat with breadcrumbs and egg, slightly flavoured with hot spice (Worcester, mustard etc) onion and lemon. Formed into patties and fried. Known only from J...

A rectangular tin loaf with a dry texture, mid-brown colour, mildly spiced with ginger. Drier than other cake-type gingerbreads, it is thought that the composit...

Small sweet bun of white wheatflour and dried fruit with lemon icing. A speciality of E.Botham & Sons of Whitby since the 1860's, but also made elsewhere.

Dry oatcakes soaked into egg-and-milk, butter on top, baked.

Cheese-and-apple turnovers baked for the celebration of the 7th Century St Wilfred of Ripon on or around the 7th August.

Shortcrust pastry base filled with a confection of various composition, but usually including a tart fruit flavouring such as apple or lemon. Eaten in Ripon dur...

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

Soda-raised buns with currants and mixed peel, glazed.

Known by this name at least since advertisements of the mid 1700's (eg: Sussex Advertiser - Monday 26 July 1762, p4), York Ham is ham made in or near York or Yo...

½ lbs Chopped apple boiled with ¾ lbs sugar to a set. Moulded, turned out and served with custard etc. (White 1932)

Toasted, split, bread bun, topped with cheese sauce made with beer and mustard, fried egg and crisped bacon.

Image: Unknown

A minced beef collop with minced onion, barley, nutmeg and herbs. Fried in dripping.

Form of thin pasty filled with dark dried fruit. Similar to Sad Cake.

Open shortcrust pastry base filled with drained curds mixed with egg, sugar, butter, lemon, currants and sweet spices, baked.

Decorative shapes "according to the fancy" of butter-rich yeast-raised dough, baked on an iron griddle (Eaton 1822).

Half-round folded shortcrust pastry pasty, filled with sweetened dried fruit with chopped mint. (White 1932, etc)

2020

Hot-water pastry double-crust pie filled with well-seasoned chopped pork and formed with a hole in the upper crust through which bone jelly is poured after baki...

Hot Port wine sauce (Port, chopped shallots and thyme in gravy) with redcurrant jelly and orange peel. Not known in this form before Hutchins 1967, though a sau...

Semi-heavy soda-raised wheatflour cake with butter, sugar, eggs, treacle, sweet spices and mixed fruit.

Breadcrumbs with currants, mace, sage and pepper.

Open pastry filled with mixture of breadcrumbs, golden syrup, grated apple, dried fruit and citrus rind. Baked.

Name formerly used for Cotherstone Cheese.