reference: farley-1811

Open shortcrust base filled with stewed apricots, possibly with crushed apricot kernels, in egg custard, baked.

Now a very strong (c10% ABV), sweet ale prepared with little hops, but formerly also known with other flavours added.

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...

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

Open shortcrust base filled with ground almonds, nutmeg and cream plus spinach to colour. Known at least since Woolley 1677.

Boned-out sheep meat leg stuffed with crab or lobster forcemeat with lemon and spices (Farley 1811, Grigson 1974)

The marine mussel, of which about 10,000 tons are produced from England each year. Freshwater mussels are very rarely, if ever, used.

Mussels, boiled and shelled, in a thick cream sauce with parsley.

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

Typically a single top crust pie with whole rabbit joints, often bulked out with pork, onions and other vegetables.

Medium to heavy yeast-raised fruit cake made with sugar, saffron and sweet spices. Made as buns, as a plaited loaf or, now most commonly, in a rectangular tin.

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