reference: glasse-1747

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...

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

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

Pie of boiled artichokes with spices. Known at least since Gent.Delight 1653.

Barley boiled in water and wine with currants, raisins and spices (Glasse 1747).

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

Fish fillet, commonly haddock or plaice, in batter of wheatflour and beer, deep fried. Known at least since Glasse 1747.

Cabbage, boiled then stewed in butter. A dressing for goose (Glasse 1747)

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

Grated carrot with sugar and spices, set with crumb or egg, in a pastry case.

A general term for thickened drinks. Typically wine, milk or ale thickened with flour, oatmeal or egg, sweetened and spiced.

Celery cut into thin batons, cream and spices.

Double-crust puff pastry pie containing pork with apples, butter and sweet spices (Glasse 1747, etc). Bradley 1728 adds diced potato.

Now chicken stock with vegetable pieces and, usually, barley.

Almost invariably now with a filling of substantial chicken chunks in a cream sauce, rarely with any vegetables.

Fish and Chips

(Also: chidling, chitling, chitter, chitteril)

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 ...

Cod's head, boiled or baked whole, skinned and served with a rich sauce (Moxon 1764, Glasse 1747 Francatelli 1852, Mrs.B, etc).

General term for any thin piece of meat, whether natural or reformed. Sometimes a synonym for 'bacon rasher', known as far back as as Langland 1390 (Digby 1669,...

An English Piquant Sauce sauce of redcurrants, or redcurrant jelly, port or other red wine, with orange peel, vinegar, and spices such as mustard, pepper, ginge...

Receipts for the cooking of curry appear in England at least since 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse in 1747 (Glasse 1747). Beef curry ...

In English practice, re-cooked chopped meat fried with minced onion, curry powder, often with fruit pieces (apples, apricots), moistened to form a sauce. Most t...

Duck joints in gravy, with green peas (Mrs.B, Soyer 1845, etc).

Dish of eel pieces with butter, currants and sweet spices under a pastry cover (Robert May 1660, Glasse 1747, Rundell 1807, etc).

Made with onion and usually flavoured with mace (Glasse 1747, Walsh 1859, etc)

Whole eggs beaten into hot stock or water. Mrs.B adds mace, Glasse 1747 adds a large proportion of butter.

Hard boiled yolks beaten with orange-water, sugar and butter, "force it through a fine strainer full of little holes onto a plate" (Glasse 1747, Walsh 1859, Mrs...

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...

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

Goose pie has been a very grand dish, often made with a bind-baked hot-water crust, highly decorated, and filled with a bird stuffed with another bird and that ...

Pouring sauce for meat made from green herbs such as spinach and tansy or sorrel, commonly with verjuice and bread as a thickener. Known since the 1400's (Moxon...

Fried potato rounds, with melted butter, sack and sugar poured over, "These are a pretty corner-plate" (Glasse 1747)

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

Sweetened cream or an oil-water emulsion, congealed by being agitated while chilled to freezing point. Sometimes flavoured, but almost always served very plain,...

White breadcrumbs, sugar and ground almonds stewed in cream, whole egg added and the batter steamed or baked (Early versions add rosewater.) (Glasse 1747, etc)

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 ...

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...

Now usually individual open shortcrust bases filled with lemon curd.

Chopped liver with lard in a suet-pastry case (Glasse 1747, Walsh 1859, etc)

Macon is mutton cured like bacon or ham. Although mutton has been salted and cured for centuries (Glasse 1747, etc), the name 'macon' appears to have been inven...

Boiled, skinned, potatoes mashed very smooth with milk, butter or cream and salt and pepper. First known in Glasse 1747, who uses a pint of milk and ¼lb butter ...

Old term for meat-free soups for Lent.

Small shortcrust case filled with sweet mincemeat and usually dusted with sugar. Open or closed, often decoratd on the top. A winter treat. Now almost always ro...

Finely chopped mint leaves in sweetened vinegar. Served with lamb.

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...

Barley boiled with mace, bread, lemon and white wine (Glasse 1747)

Small, plain, yeast-raised loaf cooked on a griddle, or between two griddles, to form a very soft bun c5ins diameter, 1in thick. Known at least since the beginn...

Concentrated mushroom broth with vinegar and spices.

Filling of mutton pieces with currants, raisins, sultanas, sugar, mixed peel, lemon, nutmeg, cinnamon, pepper, salt and rum under puff paste. This receipt is pr...

Now usually with a filling of minced mutton and onion.

Sheep-meat joint pricked all over and fresh Cockles inserted, roasted (Glasse 1747, Cleland 1755, Hutchins 1967, etc)

There are repeated references to nasturtium leaves and buds in salads and pickles from mediaeval times up to Mrs.B, while Glasse 1747 suggests the flowers as a ...

Plain white wheatflour dumplings, boiled with stew or in gravy (Acton 1845, etc).

Filling of layered apple and onion, sometimes with bacon or potato. Covered with pastry and baked. Known from several 18thC sources, including The London Art Of...

Open tart of 'Orangeadoes' - sugared peel-on oranges.

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

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 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...

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 ...

Rich wine in which white pepper has been boiled, sugar added, boiled and dropped in shapes and allowed to dry (Glasse 1747).

Now a pickle of small-chopped blanched vegetables, always including cauliflower, in thickened vinegar with mustard, salt, sugar and made vivid yellow by the add...

"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...

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

Plum Porridge, or Plum Pottage or Christmas Pottage is widely mentioned up to the 19th Century. Bradley 1728 gives a receipt consisting of beef boiled with beer...

Cooked, mashed, potato with approximately equal weight of white wheat flour, formed into round or square thin patties and fried. Served hot and buttered or as a...

Mashed potato (probably sweet potato in earlier receipts) with sugar, spices, etc. Baked and served as a dish by themselves or as accompaniment to meats. (Bradl...

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).

Short grain rice boiled or baked in sweetened milk or cream until sticky. Flavourings, commonly nutmeg, but sometimes vanilla, almonds or a few raisins are occa...

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.

A plate of mixed bite-sized 'gobbet' pieces of, for instance, cooked meat, fish, poultry, with vegetables such as potato, beetroot, onions etc. 'The Art of Cook...

Double-crust pie containing rabbit joints in a rich, mixed, stew often containing bacon, liver, fruit, typically apple and currants, with onion and spice-flavou...

Stewed spinach with poached eggs on. Known since Glasse 1747, who adds a garnish of orange segments and melted butter.

Eel cut into small pieces, coated in herbs and breadcrumbs, fried.

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

Now a double-crust suet pastry case filled with beef mince or chunks in gravy, steamed. Ealier versions use steak pieces.

A vinegar infused with various herbs, commonly camphor with rue, sage, mint, rosemary, wormwood, and lavender. Thieves' Vinegar is not traditionally a food ingr...

Chilled sweet dish of at least three layers, often cake soaked in sweet wine, a layer of set custard and a decorated cream topping. Other layers, such as jam, f...

Known at least since Glasse 1747.

Very high dried fruit content sweet rich bread cake. Glasse 1747 uses seven pounds of currants to one pound of flour, plus nutmeg and butter.

A precursor to trifle. Sweet custard with rose, mace and nutmeg poured over bread soaked in sack, served cold.

Occasional name for any type of pale sponge cake, or cake covered in white icing.

Image: Unknown

Flour, egg and milk batter cooked in a tray of very hot meat fat, so that the edges rise very high and become crisp. Known by this name only since Glasse 1747. ...