reference: bft

Thick bacon slices, boiled with sweetened stewed gooseberry (British Food Trust, etc

Whole, peeled, Comice pears with almonds spiked into the surface, stewed in wine and sugar, which is then reduced to form a sauce (British Food Trust, etc).

Stew of beef chunks etc, topped with crumble mixture with cheese, baked (British Food Trust)

Diced beetroot, shredded white cabbage and grated horseradish stewed together with vinegar and hot spices. Preserved in jars.

Broad beans with peas and onions cooked, about half pureed and added to the remainder, with milk, stock and shredded bacon. (British Food Trust)

Dish of sweetened apple layered with crumb made from rolled oats or breadcrumbs, sugar and melted butter. Baked. See also: Crumble

Individual grapes dipped in caramel toffee (British Food Trust, etc)

Blackberry puree beaten to a froth with egg whites and sugar (British Food Trust)

Cockle soup is now usually cockles in a creamed base, commonly with celery, onions, parsley, and very often with mushroom. There is a tradition that the soup sh...

Several different forms of potato croquette have been given this name. British Food Trust supplies a receipt for potato mashed with bacon fat, butter and a litt...

Creamed cold sauce of butter with rum, Barbados sugar and spices. Served with puddings or oatcakes. (British Food Trust, etc).

Breadcrumbs mixed with egg yolks, sugar, lemon and milk. Egg white whisked to a peak and folded-in. SteamedBritish Food Trust, etc)

Round biscuits of white wheatflour, clotted cream, sugar and egg, lightly baked. Known at least since an entry in 'Western Morning News' on Wednesday 08 May 193...

Slices of bread soaked in an egg, cream and lemon batter, fried. Served with caster sugar and quarters of orange, like pancakes. Similar to Poor Knights.

Beef chunks stewed with onions, wine and sausage-meat balls. (British Food Trust, etc)

A type of chilled meat loaf.

Although 'pottage' just means soup or stew, 'English Pottage' has come to mean a clear dark meat-stock soup, though the Digby 1669 receipt includes oatmeal (Bri...

Rice pudding with cloves, cinnamon, sultanas and orange slices (British Food Trust, etc)

Soda raised white wheatflour bread cake made with egg, ground almonds, dried fruit and shredded peel. Known at least since Peggy Hutchinson's 'North Country Coo...

Large table sponge sandwich cake (British Food Trust)

A creamed soup, based on chicken stock (British Food Trust, etc)

Whole egg beaten with cream and breadcrumbs, fried chopped bacon, kidneys, liver etc. mixed in and cooked.

Egg souffle flavoured with marmalade and brandy, sprinkled with sugar and nuts and served with custard (British Food Trust, etc)

Egg souffle flavoured with marmalade and brandy, sprinkled with sugar and nuts and served with custard (British Food Trust, etc)

Cooked mashed potato with flour, egg and chopped ham formed into small flat cakes and fried (British Food Trust)

Lamb chunks stewed with root vegetables, pearl barley, and herbs (British Food Trust etc)

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

Leek, cabbage onion and parsley in stock. Claimed (J.Salmon) to be a Shropshire specialty.

A base of creamed potato in stock.

Shallow open shortcrust base filled with a set custard made with ground rice (often citrus flavoured) and topped with dried fruit and ground nutmeg. Served cold...

Haddock fried in lime-flavoured breadcrumbs, served with lime wedges. Known only from the the former British Food Trust.

Beaten-egg sponge cake flavoured with lime and lime syrup poured over.

Strips of light and dark treacle toffee rolled, pulled and twisted together and sliced into chunks (British Food Trust, etc)

Lamb cooked with Worcestershire Sauce. Known from local reports and British Food Trust, etc.

A freshly made paste of salted mackerel with mushrooms and cream (British Food Trust, etc)

Cooked mackerel with stewed chopped apricot (British Food Trust, etc)

Punch of red and white wine with orange liqueur, sliced fruit (apple, melon, strawberry, etc) lemonade and crushed ice (British Food Trust, etc)

Steamed pudding made from white wheatflour, eggs and butter with red jam incorporated in the mix and more jam in the base of the bowl in which it is steamed. Tu...

Meat slices ('collops') stewed with strongly-flavoured herbs. In older receipts this may be shallots, thyme, mace and parsley. More recently capers and vinegar ...

Beef joint soaked c5days in brine, boiled with carrots etc and dumplings. Served with mustard (British Food Trust, etc)

Round flattish cakes made with ground rice and white wheatflour with egg and caraway. J.Salmon and BFT assert that these were a type of Soul-Cake, distributed a...

Chopped, cooked spinach in cheese sauce, topped with hard-boiled egg slices and more cheese. Baked

Round, low, individual soda-raised wheatflour cakes with stiffened egg white, egg, sugar and lemon zest (Hartley 1954, British Food Trust, etc)

Sliced red cabbage stewed in butter with small strips of ham, vinegar and sugar. (British Food Trust, etc)

Lamb stew with lentils, beans, barley and vegetables such as potato, onion and carrot. (British Food Trust, etc.)

Sweet butter-rich yeast-raised white bread formed into balls and baked. Served cold split in half and filled, eg. with clotted cream.

Trout filled with lemon stuffing and cooked in lemon and wine. Known only from British Food Trust