reference: byron-1914

Base of minced white meat, cream and ground almonds.

Apple puree stewed with a thickener such as semolina or breadcrumbs, under a sweetened meringue topping, baked.

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

A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.

A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.

Clear jelly made from the juice of apple, commonly the crab apple (Malus sylvestris ssp. sylvestris), boiled with sugar. Crab apples are unusually high in pecti...

Boiled Jerusalem artichokes with a cheese sauce, often slightly acidulated with vinegar or lemon.

Set sweet egg custard sprinkled with spice (nutmeg, etc) and baked. Often with slight flavourings of vanilla, bay, lemon, almond etc.

Left-over cooked beef minced with bacon or ham, herbs and egg. Formed into small square cakes c½ins thick and fried in dripping (Acton 1845, Mrs.B)

The clear liquid from beef which has been boiled until fallen, strained and skimmed of all fat.

Batter of approximately equal quantities of sugar, black treacle, flour and butter, with ground ginger, a little brandy and lemon. Formed into very thin small c...

Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold.

Whole or halved sprouts plain boiled and mixed with roasted sweet chestnuts. Known in England at least since the e3nd of the 19th Century (eg; 'York Herald' - S...

Whole, or mashed, boiled parsnips, with butter (Francatelli 1852, etc).

A much prized dish from earliest times to the beginning of the 20th Century, almost always served whole, boiled and trimmed, as a centrepiece to be carved at ta...

Name for any of a variety of small, sweet, sponge puddings baked or steamed in an individual mould and turned out.

Various forms of cheese-flavoured custard.

Thin batons of dough, typically ½in diameter and 7ins long, with cheese, usually Cheddar, baked hard.

Madeira-type cake with glace cherries.

Dish of seasonal fruits topped with tapioca custard and meringue.

Pouring batter fried in lard, "when lightly coloured on one side, turn the fritters, drain them well from the lard as they are lifted out, and serve them very q...

Sweet cake made with wheatflour and a proportion of cornflour.

Steamed lemon sponge pudding with marmalade.

Also: crakenelle, krakenelle, crakenell, crackenel, cracknelle, cracknal, cracknell, cracknel, crackney

Now a name for individual sponge cakes in general, most commonly if round and decorated, but formerly a term for little cakes cooked in a cup, most especially w...

A type of small oatmeal and treacle cake, for more information and other forms, see Parkin.

Stewed mutton with hot spices.

An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

Dish of stewed apples under a crust which is broken ('dowdied' ?) part way through the cooking to allow the juices to permeate the paste and form a soft part-ca...

Frothed ale with eggs and spices.

Hot ale with eggs, brandy and sugar, frothed.

A form of pork or beef sausages flavoured with sage, lemon and nutmeg, know at least since 1812 (Morning Chronicle - Thursday 22 October 1812, p4) and associate...

A meat-and-vegetable pot of highly variable form, characterised by a mix of meats - chops, kidney and oysters in one version, pork and chicken in another - but ...

Flaked fish with mashed potato, sometimes bound with egg, formed into patties, rolled in crumb and fried.

Assorted fish pieces, now almost invariably in a cream sauce, under a topping of mashed potato, baked. Ocasionally with a paste crust (Francatelli 1852, Mrs.B, ...

A name used for various types of toasted bread.

Chopped meat, commonly white meat, such as veal or pork, often with vegetables, prepared so as to form a set slab when cold, glazed with a gel. Eaten cold and s...

Most traditionally, ginger beer is made at home from a Ginger Beer Plant, a gelatinous mixture of microorganisms to which fresh water, ginger, sugar and sometim...

A form of rarebit, with a cheese-and-milk sauce thickened with breadcrumbs.

A Springtime Celebration Cake. A rich fruit cake with almonds, currants. Decorated on top with marzipan, with marzipan balls and crystallised fruits.

Soups

Finely chopped spinach with other green herbs such as mint, parsley and sage mixed into butter and formed into balls. Served as an accompaniment to roast meat.

Chopped or pulped unripe figs boiled with sugar and a tart fruit, usually rhubarb or lemon (White 1932)

There is no definitive receipt but many include apples and dried dark fruit as well as the green tomatoes, vinegar, ginger and pepper. Now among the most popula...

Shredded cooked ham with butter or cream, moulded and baked. May be glazed and decorated with capers etc. (Rundell 1807, etc)

A stew of meat pieces with root vegetables. Most usually mutton stew with turnips, known from several sources as far back as 1611. A 'Potato Herrico' is also kn...

Steamed suet pudding made with wheatflour and rice flour, plus raisins, currants, apricots, sultanas and nutmeg, made for the Floral Dance day held in Helston, ...

Meat pudding containing heron pieces, with distinct instructions regarding the bones.

A form of gingerbread biscuit, now believed lost. Possibly similar to Grasmere Gingerbread

Now often a soda-raised white wheatflour cake with sweet spices. Part baked then pricked on the surface, warm honey poured over and baked.

Finely grated horseradish root made into a creamy sauce with, for instance, cream and pounded breadcrumbs. Served with roast beef or smoked fish.

Sweetened milk set with rennet, often flavoured with almond rum or brandy.

Mashed potato and fish balls, dipped in egg, rolled in breadcrumbs and fried.

Lamb's tails, soaked in boiling water, skinned and baked in a crust with parsley. Made at lambing time when the tails are docked.

A type of oatmeal and treacle cake, for more information and other forms, see Parkin.

Beef and onion stew with dumplings and herbs. In some versions the herbs, parsley and thyme, are added to the stew, in others to the dumplings. The association ...

A thickened preserve of sweetened lemon juice and zest, usually made from lemon, whole egg and sugar boiled together until soft set, used as a spreading jam and...

Known in England by this name at least since 1663 (OED) lemonade is traditionally sweetened lemon-juice and water, but in England the drink is now almost univer...

Now usually red lentils in vegetable stock, boiled until fallen.

Beans, macaroni and potato formed into crumbed rissoles.

Commonly includes lemon and ginger.

May blossoms, flowers of Crataegus monogyna, the common hawthorn, steeped in brandy with sugar.

A treacle gingerbread - similar to parkin - with added candied peel and caraway seeds. In this old receipt 'pearl-ash' is potassium carbonate, E501

In English practice, any one of a variety of mixtures purporting to imitate crab or lobster meat. A very popular treat from a time when fresh crustaceans were n...

A variety of dishes have been described as 'mock goose'. The name is known at least since 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glas...

Sweetbread are the thymus or pancreas a young beast, see Sweetbreads. Why it was once considered necessary to make imitation ones is not clear, but receipts occ...

Hot wine with spices.

Any soup made hot with curry spices. (Acton 1845, Mrs.B, etc.)

Strictly, not a beer but a 'made-wine', described as early as 1836 in 'The Monthly Review', nettle beer is assumed to have been a less potent brew than the hop-...

(Beef Olives, Mutton Olives, Lamb Olives, Veal Olives)

Sponge cake flavoured with orange juice and zest.

Although oranges have only rarely been grown in England, orange sauce, especially as an accompaniment to light meats such as poultry or veal, is known at least ...

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

A pork and veal sausage with breadcrumb, flavoured with sage. Prepared either in skins as a 'C'-shaped sausage, or formed skinless into rolls or patties. Receip...

Thick pureed pea soup made with ham bone stock, often with flaked ham added.

Most traditionally frothed egg-white with icing sugar and peppermint flavouring formed into small flattened balls and dried out rather than baked, but now appli...

Salmon fillets boiled in spiced vinegar. Known at least since Glasse 1747, etc.

Whole, unripe, walnut fruits, harvested before the shell forms, preserved in flavoured vinegar. An accompaniment for cold meats.

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...

Cooked chopped pork with spices, set with jelly and gravy, formed in a small mould and turned out. Eaten cold.

Gelatine accompaniment made with port wine.

A hot drink of ale, or ocasionally wine, with milk and spices. The name has more recently been transferred to Caudles and Syllabubs

Plain paste double-crust pie with filling of potato, usually sliced thinly. Often with small admixture of minced beef or beef stock. Compare with Butter Pie. Th...

Baked, breadcrumb-thickened, egg custard, strongly citrus flavoured, spread with jam and topped with meringue. Customarily made with very high, pointed peaks of...

Rich set custard served with fruit sauce.

This conserve of quince fruit is the precursor of the citrus marmalade of today.

Rabbit, chicken or lamb pieces, parboiled in salted water, then fried in butter.

A crumb or flour based enriched solid pudding batter with the jam mixed-in. Boiled or steamed.

Vinegar, usually cider or malt, sweetened and flavoured with raspberries. Now used almost exclusively as an ingredient, it was formerly prized as a restorative ...

A general term for heavy fruit cake made with a high admixture of dried dark fruit (currants, sultanas, raisins, prune etc). It need not necessarily contain any...

Highly enriched soda-raised cake with spices.

A pureed soup with vegetables, cream, etc.

Breast of lamb rolled around stuffing, often with mint, rosemary or other herbs, tied in place and roasted.

Double-crust pie containing filling ingredients, often including rabbit or chicken, in a sauce with macaroni.

Tiny rich sweet cakes made for 'routs', or evening parties.

The acrid juice of boiled Rowan (Sorbus aucuparia, or 'mountain ash') berries formed into a jelly, usually by boiling with an approximately equal quantity of cr...

Essentially the same grilled minced beef-and-onion patties as the German 'Hamburger', but served with gravy.

The first known salmon receipt for salmon in an English cookbook is for 'Viande Cypre of Samoun', which may mean something like 'Salmon Meat Cyprus-style', thou...

Sweet loaf-form soda-raised cake made using wheatflour and cornflour, iced.

A jelly-like set desert made by lining the sides of a mould with boudoir biscuits and the base/top with ratafias and glace cherries, filling with firm custard. ...

A 'Sardine' is not a type of fish, but a category: the term is applied to any small silvery oily fish, typically a small fish of the Herring family, Clupea pilc...

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

Seed Cake

A whole cooked sheep's head. Known by the name 'Jemmy' from 19th Century literature, including Dickens' 'Sketches by Boz' and Mayhew's 'London Labour and the Lo...

Split, cleaned head, boiled with chunks of winter vegetables and, usually, barley or rice (Francatelli 1852)

Sweetened gin in which pricked sloe fruits have been steeped.

Red wine and port with citrus peel, sugar and cloves, served hot. Acton 1845 says that it is usually made with a roasted bitter orange.

Sweet cake raised with soda rather than yeast.

Any light sweet cake made with flour and sugar etc. usually when given a sponge-like texture by the addition of egg. Before the invention of baking powder in th...

A pie of sheep meat and apple. Compare with the historic Lamb Pye of Hannah Woolley.

Shredded lettuce leaves, stewed. Mrs.B says that it may be; "sent to table in a good brown gravy flavoured with lemon-juice."

Now usually thin steak fried, usually with onions, then water added and stewed to form a gravy (Francatelli 1852, etc.)

Whole white cabbage, boiled. Heart removed, stuffed with forcemeat and seasonings, baked. Known at least since Family Guide 1747.

Now simple pearl tapioca boiled in milk with sugar, often served with jam. Formerly a more sophisticated confection.

Form of large, fruited, saffron bun particularly associated with Methodist Church outings in the West of Cornwall. Repeatedly appearing in baker's advertisement...

Vermicelli, paste laid over, then filling (pigeons in this example). Cooked and turned over so that the surface imitates a thatched roof.

Tomato pulp, seasoned and slightly reduced.

Chutney of ripe red tomatoes with spices. Widely available commercially, but less commonly home-made than the Green Tomato Chutney from unripe fruit.

Image: Unknown

Layers of pastry, treacle, breadcrumbs, baked.

Minced veal with ham, egg and herbs, moulded and baked.

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

Now usually a medium-density sweet cake containing chopped walnuts. Often decorated with a sugar glaze and walnut halves.

Wassailers toasting the orchard

Milk thickened with wheat or corn flour or with breadcrumb. Sweetened for sweet dishes, or pepper and salt for pale meats etc.

Any white soup. Mrs.B has it with cream, almonds, lemon and mace and veal or poultry in veal stock.

Sweet scones made with a proportion of wholemeal flour, usually in addition to white flour.

2020