reference: eaton-1822

Ground almonds boiled with milk, spices and sugar (Woolley 1677, Eaton 1822 etc)

Cake, or almond fondant, formed into a rounded shape with currants for eyes, orange peel for a tongue and stuck all over with split almond spines (Moxon 1764, G...

Filling of butter, sugar, egg yolks and candied orange (Eaton 1822).

Pounded anchovies with hot spices and butter (Eaton 1822, etc).

Dried anchovies, powdered with hot spices "It is a very savoury relish, sprinkled on bread and butter for a sandwich" (Eaton 1822).

Anchovies stewed in stock and butter until dissolved (Glasse 1747, Eaton 1822, etc)

Pounded anchovies, spiced and garnished, on toast (Eaton 1822, Mrs.B, etc)

Alternate layers of cooked apple slices and angelica in syrup (Eaton 1822).

Apple coated in sugar and spices, baked until the sugar caramelises (Moxon 1764, Eaton 1822, etc).

Buttered-bread lined individual mould filled with spiced apple puree, baked until the bread lining is crisp, turned out and served hot.

Thickened, sweetened apple pulp.

There are several dishes of this name: (1) (2) (3)

Apple puree with citrus, egg yolk custard over, whipped cream on top (Eaton 1822, Mrs.B, etc)

Water in which apple slices have been steeped (Eaton 1822, Francatelli 1852, etc).

Reduced apricot pulp with blanched apricot kernels, potted (Eaton 1822).

Herrings baked in half vinegar and half small beer with onion and bay (Eaton 1822), or more recently, with a moist stuffing.

Condensed milk made by part-drying in an oven "for weakly and consumptive persons" (Eaton 1822).

Most usually meat trimmings with root vegetables, cooked in a pot in the oven (Eaton 1822, Mrs.B)

Barberries pulp with sugar, dried-out on paper (Moxon 1764, Eaton 1822).

Open tart filled with sugared barberries. Known in many earlier cookbooks including 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822), 'English...

Yeast-raised barley bread is known from ancient times, but, it being, presumably, a commonplace product there was no need to write down any receipts. It is ment...

Very dilute wash of cooked barley with lemon and sugar. Served cold.

Very fine salt, notably from Cheshire, evaporated in baskets from from salt-spring water (Eaton 1822).

Split blanched almonds, sugar sprinkled over, "Beat up the white of an egg with two spoonfuls of orange-flower water, moisten the almonds with the froth, lay th...

A pasty made with whole, not, as is more usual, diced, beef. A whole beef joint encased in pastry.

Minced beef topped with mashed potato, in scallop shells, grilled (Eaton 1822).

Paste of flour, butter and milk (with or without yeast) rolled very thin and baked on stones (Eaton 1822).

Grated horseradish with mustard, sugar and vinegar, for hot or cold roast beef (Eaton 1822, Mrs.B).

1lb flour to 5 eggs, 8oz sugar, rose or orange flower water, beaten and baked 1 hr (Eaton 1822).

English 'black butter' was originally a thick preserve made from fruit served as an accompaniment.

Conserve of whole blackberry (bramble) fruits.

Pancakes of buckwheat flour with milk, yeast and eggs (Hammond 1819, Eaton 1822, etc).

Slices of buttered bread in sweetened egg-and-milk custard (sometimes with a little fruit) sprinkled with sweet spices and baked until semi-set.

Rice boiled in milk, bread and egg mashed-in, nutmeg may be added (Eaton 1822, Walsh 1859, etc)

Older term for enriched bread.

Soaked bread pudding, baked, in the manner of an English Cheesecake.. See: Bread Pudding

Bread crusts boiled in water or stock with butter and seasonings (Eaton 1822, Mrs.B, etc).

Usually small, lightly baked, egg-and-butter rich bread rolls (Eaton 1822, etc). Moxon 1764 adds currants and nutmeg.

Yeast-raised white rolls made with eggs, sugar and butter (Eaton 1822, etc).

Old term for wedding cake, known at least since around 1550.

Broad beans, pureed and mixed with herbs, egg yolks, butter, baked or steamed.

Stale brown bread crumb, currants, suet, sugar, eggs, nutmeg, brandy and cream. Boiled (Eaton 1822, Acton 1845, etc). A form of Bread Pudding.

Baked cream-rich custard, usually now flavoured with vanilla, and topped with a sugar crust caramelised under a very high heat, by grilling, by flame or by igni...

Egg and butter enriched bread with spices, served with a sweet sauce. (AW 1591, WM 1658, Eaton 1822).

Crab meat shredded with butter and seasonings. Often served in a half-shell (Eaton 1822, etc).

Scrambled eggs made with a very high proportion of butter (Eaton 1822, Mrs.B etc).

Chopped shallots with vinegar, broth and pepper, a sauce for mutton (Rundell 1807, Eaton 1822, Glasse 1747, Walsh 1859, etc)

Stewed celery, pulped with cream and mace. An accompaniment for turkey or other fowl (Eaton 1822, Soyer 1845, etc).

Celery soup is now usually a white creamed soup made with milk and onions, see: Cream of Celery Soup. But earlier versions are celery pieces in stock (Eaton 182...

Sweet pie filled with whole cheries in juice, often with a small admixture of other fruit, but with no spicings. (Hammond 1819, Eaton 1822, etc).

Minced, boiled chervil leaves with butter (Eaton 1822).

A pasteurised cow's milk cheese, made with added Lactobacilli, set with rennet and the curds milled before moulding into large rounds. Matured up to 12 months. ...

Wine or ale with honey, spices and clary flavouring. Known since medieval times, by 1829 the poet Robert Southey could say; "Almost as obsolete as metheglin, hi...

Most often an alternative spelling for Clotted Cream, but also used for a thin spiced custard.

Cockles in their liquor, with spicings. (Eaton 1822).

The Sound is the swim bladder of a fish. Formerly a highly-prized delicacy.

Codlin (sour apple) pieces with sugar, pastry lid over (Eaton 1822).

Pureed codlins (small sour apples) with cream, sugar, breadcrumb and wine (Eaton 1822).

Ale, wine and brandy with citrus flavourings, including capillaire (orange syrup), herbs and spices.

A soft cheese, now lost.

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

Fermented honey-water with cowslip flowers (Eaton 1822).

Thin biscuits of enriched paste with caraway seeds.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

Thick wheatflour batter, very strongly raised with soda or yeast or both, griddle-cooked, usually within a ring, to form a disc, typically 4ins diameter, ¾ins t...

Creamed soup of cucumber, usually with herbs such as chervil, sorrel or dill, served chilled (Eaton 1822, Acton 1845, etc)

Flour or breadcrumbs with chopped apples, currants, suet, eggs and nutmeg and treacle (Eaton 1822, Walsh 1859, etc)

Curds mixed with egg, cream, orange-flower water, nutmeg, breadcrumb and dried fruit, boiled (Eaton 1822, Soyer 1845)

Egg batter with currants mixed-in, fried (Mrs.B, Eaton 1822, etc)

Currants boiled with wine, butter and breadcrumb (Eaton 1822, Walsh 1859, etc)

Damson pulp boiled with sugar and set in shallow moulds (Mrs.B, etc)

Young fowls stuffed with their minced pluck with herbs, anchovy, onion and hard-boiled egg. Sewn up tight and boiled, browned in butter to finish. Served with m...

Dough of flour, butter, beaten egg, milk, yeast. Part-baked as rolls, cooled, dipped in milk and oven dried.

Wine sugar and nutmeg frothed with milk, clotted cream on top with cinnamon and sugar (Eaton 1822).

Curds with hot cream, sugar, cinnamon on top. Brandy, rum may be added (Eaton 1822, Walsh 1859, Mrs.B, etc). Compare with Damask Cream

Whipped-egg sweet sponge cake baked in a hoop shape (Mollard 1802, Eaton 1822).

Minced mushrooms and veal, cooked in butter and cream, spread on toast (Eaton 1822, etc).

Highly sweetened elderberry syrup, sometimes with spices, "very good for sore throats and fevers." (Eaton 1822).

Steamed sponge with chopped apple, currants and citrus. This receipt is now usually made with a baked Victoria Sponge type mixture, but all earlier versions, be...

Starchy set-jelly dessert made originally made by soaking oatmeal overnight in water, boiling the strained liquor with sugar and flavourings such as rosewater a...

Parsley, quickly deep-fried. A very commonplace accompaniment in cookbooks of the 18th &19th Centuries. (Eaton 1822, Acton 1845, Mrs.B, etc)

Boiled thin slices of celery with mace, pepper, salt, and nutmeg, thickened with flour and butter. "Lemon pickle or lemon juice may be added to it." (Eaton 1822...

Pastry case filled with rice boiled in milk with sugar, citrus, apple pulp and stiff egg whites baked brown and served with wine sauce (Eaton 1822). The origin ...

Boiled fowl pluck, in a crust on top of beef steak (Glasse 1747, Eaton 1822, Francatelli 1852, etc)

Goose or duck giblets, boiled (Eaton 1822, Mrs.B, etc)

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...

Also: Single Gloucester, Double Gloucester, Thin Gloucester, Thick Gloucester

Jelly of rice, sago, pearl barley, hartshorn and eringo root (Eaton 1822).

A Made-Wine from gooseberries, made sparkling by bottling before completely fermented.

Gooseberries, cut cross-wise end-on almost through, each spread out and several threaded together, forming a hop-flower like shape. Served fresh, or preserved i...

A 'Made-Wine' from gooseberries. (Moxon 1764, Eaton 1822, Mrs.B, etc) Known at least since Bradley 1728, "one of the richest and strongest Wines made in England...

Sorrel juice with wine, berries, butter, sugar. A sauce for goose or duck. (Eaton 1822, etc)

Plain flour-and-water paste balls, boiled c1hr, an accompaniment for beef (Glasse 1747, Eaton 1822, etc)

Hare pie us usually a top-only crust dished pie made with very rich ingredients, often including sweet spices and fuit such as dates or redcurrants.

Old hare strewn with pepper, cloves and oatmeal, fried, then baked with butter and a beer baste (Hartley 1954)

Commonly includes a small admixture of a contrasting flavour such as brown sugar, anchovy, wine or vinegar (Moxon 1764, Soyer 1845, Mrs.B)

Pig's pluck, liver, sweetbreads etc, chopped with sage, onions, seasonings, wrapped together and roasted (Cury 1390, Eaton 1822, etc).

Green herbs, boiled, pressed dry and chopped, batter poured over, a top crust above and baked (Eaton 1822).

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

(or 'Cross-Buns', 'Crossbuns')

Jugged simply means 'enclosed', as in 'jug' for 'prison'. Jugged hare is any hare cooked in a closed vessel, rather than roasted open to the fire. The earliest ...

Seasoned kidney in suet paste, boiled. "A steak pudding is made in the same way." (Eaton 1822).

Ale with beaten egg, cream, sugar and nutmeg (Eaton 1822).

Leeks boiled in milk "till it become as thick as cream. This is good for the jaundice" (Eaton 1822).

Sugar, butter, egg, lemon and (often) ground almonds in a pastry base, baked (Moxon 1764, Eaton 1822, etc)

Imitation potato made from almond flour, butter, egg, wine and sugar. Made into balls with biscuit crumb, Fried (Eaton 1822).

Sliced liver fried with spinach, parsley, and green onions

Sauce of minced rabbit or fowl liver with parsley and melted butter.

Cream whipped with nutmeg and sweet wine (Rundell 1807, Eaton 1822, Walsh 1859)

Old term for butter made from partly-fermented milk, possibly similar to modern lactic 'Continental' butters, unlike the usual 'Sweet Cream' butter of England.

Milk boiled with salt, cinnamon, sugar, poured over bread sops (Eaton 1822, Mrs.B, etc).

Millet seed with milk, butter, lemon, spices and sugar, in paste (Eaton 1822).

A gravy with herbs, anchovy, onion, mushroom and red wine "pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies" (Eaton 1822).

Dish of mutton and turnip chunks in gravy, usually with a puff paste top.

A pudding of rice, butter, wine and sugar. The nature of 'Nelson Balls' in this context is unclear, but the receipt is repeated in several early 19th Century co...

An alternative name for Cabinet Pudding (Eaton 1822, Kitchiner 1845), or, in Williamson 1862 a steamed sponge pudding with almond essence, served with butter an...

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

A strong brandy-based citrus fruit punch (Rundell 1807, Eaton 1822, Farley 1811, Mrs.B. etc).

A 'Hasty' puddings of boiled milk and flour, set, cooled and mashed. Butter, currants, peel, sugar and brandy added, "Bake it in teacups, turn them out on a dis...

Small apples, the cores removed and stuffed with sugar, butter (sometimes with sweet spice) cooked in sweetened pudding batter.

Oatmeal soaked overnight in milk, eggs added and boiled, "Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered." (E...

Sauce of sliced onion, sometimes with other vegetables, browned. (Eaton 1822).

Crumb or flour with currants, suet, sugar, chilli, lemon and egg. Fried. "Serve them up with sweet sauce" (Eaton 1822).

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...

Seasoned mutton broth with oysters. Known only in Eaton 1822.

A sauce for meat or fish. The liquor from oysters boiled with flavourings which might include soy, ketchup or horseradish. Butter and flour to thicken, the oyst...

Made with veal stock, thickened with egg and breadcrumb (Mollard 1802, Eaton 1822, etc).

As partridge has little meat, usually bulked with veal or ham. Eaton 1822 lays the bird pieces on a veal steak.

With celery and onion (Eaton 1822, Acton 1845)

Butter and flour paste rolled thin, spread with jam, rolled-up, closed at the ends and boiled in a cloth (Eaton 1822).

Confection of soft-boiled pearl barley with eggs, sugar and spices, in puff-paste (Moxon 1764), or baked in a dish (Eaton 1822).

Pork or bacon pieces boiled with peas, carrots or parsnips, onions, and sweet herbs. The peas pulped to serve (Eaton 1822, Soyer 1845)

Boiled and pulped peas, reheated with butter, parsley, chives and seasoning (Robert May 1660, Eaton 1822).

"The largest and youngest shoots of elder, which put out in the middle of May, the middle stalks are most tender and biggest ... peel off the outward peel or sk...

A condiment pickle or sweetmeat of rose buds with flavourings.

Gerard 1597, Evelyn 1699, Eaton 1822, etc., all refer to Samphire as pickled with oil and vinegar as an accompaniment for meat, but it is thought that this use ...

Double crust pie of pilchards in a cream sauce. (Eaton 1822)

Minced onion with vinegar, pepper and salt. Eaton 1822 adds chopped parsley, Francatelli 1846 fries the onions first and adds wine.

Sauce based on chopped shallots with vinegar and stock, "a proper sauce for turkey, or any other sort of white fowls." (Glasse 1747, Moxon 1764, Eaton 1822).

Vinegar flavoured with sugar and primroses (Eaton 1822, Hartley 1954, etc)

Puff paste base filled with sponge fingers in lemon custard.

Citrus with brandy, sugar and water (Eaton 1822).

Walnut pickle, mushroom pickle, anchovy and hot pepper (Eaton 1822)

Boiled griskin (the lean part of the loin of a bacon pig), baked.

The famous receipt for roast hare in Glasse 1747 has the hare stuffed with breadcrumb and sweet herbs and trussed so as the head is held up, to imitate life.

Fried minced onion with stock, mustard and sugar (Eaton 1822, etc). 'Robert Sauce' was also nautical slang for a rest or nap.

White wheatflour suet pastry, rolled and spread with a layer of flavouring, commonly red jam, occasionally dried fruit or marmalade, rolled up and steamed or ba...

There are several known receipts for rook pies, (Eaton 1822, etc) often including hard-boiled eggs.

Rooks were formerly commonplace fare for farm labourers, and the rookeries especially protected for that reason. There is no definitive receipt. Young rooks are...

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

Breadcrumb with suet, dried fruit, sweet spice, sugar, yolks and Sack. Made into dumplings, boiled. "Melted butter for sauce, with white wine and sugar." (Eaton...

'Salep' is a starchy meal, originally from the dried tubers of Orchis mascula, the early purple orchid, made into a hot drink, usually with sugar, and sometimes...

Layer of buttered mashed potato over small-cut or thin-sliced meat. Baked. A precursor of cottage pie. (Acton 1845, etc).

Sausages fried with sliced apple (Eaton 1822).

Batter pudding, made with scalding milk (Eaton 1822).

A sharply-flavoured sauce for fowl, game and read meat. Eaton 1822 has simply wine vinegar boiled with sugar. Soyer 1845 has chopped onions with chilli vinegar,...

Sheep's ears stuffed with veal forcemeat with breadcrumb and herbs, laid one over the other and fried. "This is a pretty side dish." (Eaton 1822).

Rich boiled suet pudding with lemon peel and raisins.

Now an effervescent powder made from an alkali (typically sodium carbonate or bicarbonate) with an acid (typically tartaric acid) plus sugar and fruit flavourin...

Rum with citrus juice (lemon, lime, orange, currants), sugar (Eaton 1822).

Chopped sorrel leaves, wilted in butter, cream added. An accompaniment to fish and lamb (Mollard 1802, Eaton 1822, etc)

Coarsely chopped sorrel leaves in a thick soup base, eg. potato (Family Guide 1747, Eaton 1822, etc)

Tripe pieces fried in batter.

Custard with spinach juice, biscuit and orange (Eaton 1822).

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

Thin beef steaks, floured, fried and then stewed in water with walnut ketchup (Rundell 1807, Eaton 1822, White 1932)

Milk splashed into cider and brandy. (Rundell 1807, Eaton 1822 and Walsh 1859, etc)

Ox heart, filled with stuffing and roasted. Served sliced.

The original Suffolk was one of the most famous cheeses of England. It was a very hard cows' milk cheese, possibly similar to Parmesan, the unique hardness and ...

Very large wheatflour dumplings made with milk and raised, unusually for dumplings, with yeast. Boiled and served with gravy as a snack or starter, or accompani...

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

Puff paste base covered in candied citrus, filled with bean puree with cream, butter, eggs. Baked (Eaton 1822)

Any of several very soft, clear, gelatinous table deserts prepared with fruit flavours and brightly coloured. (NB: In North American practice 'jelly' commonly r...

The leaves of the tea-plant, almost invariably of the dried, fermented black form, prepared into a hot beverage. Usually consumed with a little milk and sometim...

Rich paste biscuits with caraway seed.

Open tarts of very thin paste, the filling unspecified (Moxon 1764), or with filling of egg, sugar and nutmeg (Eaton 1822).

Beer made by fermenting treacle and water (Eaton 1822, Hammond 1819, etc).

Hot milk with black treacle and spices. There are numerous variations, some may include ale, cider, vinegar or wine and one version, reported in the Bolton Chro...

'Turnip Pie' most usually means Turnip and Mutton pie - see its ancient name of 'Harico' - but receipts for either sweet or savoury turnip pies are known from t...

Pureed turnip in stock (Eaton 1822).

A creamed soup with onion (Acton 1845), or made using veal stock (Mollard 1802, Eaton 1822, etc).

Boiled as green vegetables. Known at least since Evelyn 1699. "They make very nice sweet greens, and are esteemed great purifiers of the blood and juices." (Eat...

In Eaton 1822 a thin biscuit of flour, butter, currants, sugar and egg with lemon peel. The term has also been used for small cakes of dried yeast-and-flour, us...

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

Double-crust pie of various chopped vegetables, almost always including potato and carrot. Eaton 1822 uses broad beans, young carrots, turnips, artichoke bottom...

Usually a soup of vegetable chunks in light broth. Eaton 1822 adds cucumbers, cos-lettuces, mint, onions, peas, and a little parsley.

Yeast-raised cake of flour with sugar, nutmeg, ginger, eggs, melted butter and currants (Eaton 1822).

A white cheese made in cylindrical form from full cream cow's milk with no applied pressure and forming its own crust.

A complete trimmed side, virtually a whole half-pig, soaked in brine for 4 to 5 days, then dried for up to 14 days. Sometimes smoked. Said to have been develope...

Frequently mentioned in the 18th and 19th centuries, and in passing in Jane Austen's Emma, Wiltshire cheese disappeared in the 1950's. It was said to be similar...

18th and 19th Century name for broad beans. Usually served with butter and parsley (Mrs.B).

Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) f...

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