reference: family-guide-1747

A spirit drink infused with various presumed health-giving herbs. Repeatedly appears in both pharmacists and wine-merchants lists from the late 1600s to the end...

Ashen-keys are the unripe winged seed pods of the Ash tree. Evelyn 1699 has them boiled and potted with wine-vinegar, sugar and water. (Family Guide 1747)

Xocolatl, a drink processed from cacao bean of Central and South America, was brought to Europe by the conquistadors, probably arriving in England about 1530. I...

Boiled beef with red wine, beer, spices, apples and dried fruit (Family Guide 1747, Bradley 1728). A traditional starter at Christmas time. Compare with Durham ...

A made-wine of elder berries and sugar, known at least since the early 1700's. Family Guide 1747 makes it with the addition of dried vine fruits and especially ...

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 highly-decorated disc of marzipan, typically about 1in thick, supported on a wafer or thin cake base. Since its heyday in the 16th and 17th centuries it seems...

Traditional beaten-egg sponge with white flour, sugar and caraway seeds. Baked and dredged with sugar.

Pasties of meat marrow with fruit or vegetables, fried (Family Guide 1747). Digby 1669 adds shredded spinach.

Breadcrumbs with bone marrow, egg, fruit and spices, baked (Family Guide 1747, Moxon 1764, Mollard 1802, etc)

Beef tongues, dried and smoked to preserve them. In common usage from about 1550 to 1790. WM 1658 has them salted with ordinary salt and saltpetre (E252), dried...

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 ...

Woodland herbs such as rue, rosemary, sage, sorrel, celandine, mugwort, the tops of red brambles, pimpernel, Balm, Angelica, (Digby 1669, Family Guide 1747) ste...

Large sausage of finely ground meat (typically pork and beef) cooked in a red or orange skin. Typically sliced and served cold.

A wobbly semi-set desert. Thick cream mingled with flour and eggs, boiled in a buttered cloth and served with a sauce of butter, rosewater and sugar "you may st...

There is significant variation among records of Shrewsbury cake, but they seem to agree around a sort of very large, circular, shortbread with rose or lemon fla...

Snails crushed in beer, with herbs, distilled, "for weak Children, and old People" (WM 1671, Family Guide 1747, Robert May 1660, etc).

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

An open paste tart with a filling of spinach cooked with apple, spices and set with egg (AW 1591), and also with chervil (Family Guide 1747)

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