reference: j-salmon

Whole apple, peeled, cored and filled with honey, butter and sweet spices. Wrapped in circle of paste crimped around the top to give a crown-like appearance. Ba...

Soda-raised white wheatflour cake with chopped apple, cider and raisins.

Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)

Baked sponge pudding with glace cherries, angelica, rum (or sherry) and coffee flavouring mixed-in.

Blackberries with sugar, sweet spices and sherry under a shortcrust paste.

Blackberries with apple rolled into shortcrust paste, baked. Almonds may be included.

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...

Given by J.Salmon as a sponge cake moistened with spirits, topped with ice cream and fruit, all covered in meringue and lightly baked, but not found in any publ...

Custard of egg yolks, sugar and cream lightened with whisked egg white, brown breadcrumbs folded in and set with gelatine. Chilled, turned out and served with f...

Double puff pastry pie with rabbit, cheese, macaroni and cream (J.Salmon, Hutchins 1967, etc)

Sliced apple, rolled in sugar and fried in butter. Sometimes accompanied by fried bread cubes. (Acton 1845, J.Salmon, etc).

White wheatflour cake made with buttermilk. Buttermilk is somewhat acid and will react with a small admixture of bicarbonate of soda to produce carbon dioxide g...

Small soda-raised cakes made with sweet mincemeat mixed-in.

Finely chopped celery stewed in milk. Grated cheese, whole egg and butter added and baked.

Open shortcrust tart, filled with confection of cream cheese, sugar, yolks, lemon, dried fruit and cream with firm-whisked egg whites. Baked.

Open flan case made with oats and wheat flour paste. Filled with egg, cheese and onion mix, baked. Said by J.Salmon to be a specialty of Yorkshire, but not know...

Pears poached in cider. May be sprinkled with chopped walnuts and served with cream.

A set desert made by lining the sides of a mould with boudoir biscuits and the base/top with almonds, filling with firm custard, served with a sherry-and-yolk s...

Plain biscuits filled with a butter cream, supposedly from Cressing near Braintree (J.Salmon)

Cutlet-shaped fish-cake, coated in breadcrumbs and fried. Known only from J.Salmon

Soda raised loaf made with dried fruit, nutmeg, black tea and (in most receipts) marmalade.

Shortcrust tart with filing of crab meat with cream cheese and egg, garnished. Served cold. Known only from J.Salmon

A Ox tripe wrapped around stuffing of breadcrumbs, egg, minced onion, parsley and lemon, the edges sewn up and the whole baked covered with fatty bacon.

Cake containing apple and spices with mead. Known only since J.Salmon

Duck pieces stewed with Port and fruit.

A variant of the better-known Fruit Layer Pudding. Any shredded meat mixed with onions, sauce, seasonings, etc, layered c1in thick onto suet pastry followed by ...

Low-bake sweet shortcake biscuits with currants (J.Salmon)

Stew of rich dark meat (eg venison) with dark fruit (eg cherries).

Bone-in mutton pieces boiled with cabbage in very little water. Juices thickened as gravy. Known from J.Salmon

Puff pastry base topped with the pulp of cooked sharp apples mixed with butter, sugar, whole eggs, citrus peel, nutmeg and breadcrumbs, baked. (J.Salmon)

Claimed in the J.Salmon 'Favourite Herefordshire and Wye Valley Recipes' to be thin, fried, beefsteak topped with, or accompanied by, fried patties of mashed po...

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

Steamed egg-and-flour sponge pudding, flavoured with lemon rind and filled with an apricot and apple puree.

Clear pheasant stock with sherry, tiny pheasant forcemeat balls and celery

Open shortcrust tartlet lined with raspberry or apricot jam and filled with a batter of egg, butter, sugar, ground rice and ground almonds. Baked. (Source appea...

Steamed sponge pudding made using stiff egg whites, candied peel mixed-in. Served sprinkled with sugar (J.Salmon, etc)

Grayling, a fish of the salmon family (Thymallus thymallus), is most traditionallly cooked with wine or beer and strong herbs. J.Salmon gives beer with horeradi...

Layers of sliced potato, onion and pork scraps or sausage. Cheese topping. Baked. Known only from J.Salmon.

A sponge cake baked with a layer of apple slices and apricot jam in the centre. Known only since J.Salmon.

A soda-raised sponge made with a proportion of golden syrup or treacle, with chopped dates and walnuts mixed-in.

A fatless sponge cake of eggs and sugar with a little water beaten to a frothy cream over hot water, white wheatflour added. Baked, split and filled with cream.

The name 'Harvest Pudding' is known from literary references at least since the early 19th Century. There does not appear to be any definitive form above the in...

Filling of diced heart and kidney, said to by J.Salmon to be a Shropshire specialty.

Minced game and bacon made into balls with chutney, cayenne, minced olives, game gravy, breadcrumbs and egg. Rolled in crumb and fried (J.Salmon)

Boiling chicken stuffed with prunes, simmered overnight and served, hot or cold, with a lemon-flavoured gravy.

Chopped shallots stewed in wine and meat juices with thyme, honey and lemon. Finished with cream. A sauce for duck.

Spiced soda-raised white wheatflour cake, top decorated with candied peel. Known only from cookbooks by J.Salmon

Low-bake shortbread fingers decorated with cherries, almonds and candied peel. Known from J.Salmon and local reports.

Small, round pancakes made with the addition of finely chopped apple. Served as a stack, then cut into slices like a cake.

Claimed in J.Salmon to be an Ise of Wight name for sloe jelly.

Open shortcrust base filled with mix of cream, cream cheese, egg yolks, orange water, nuts and ginger folded into stiff egg-whites. Baked

Fried lamb chops in cream sauce with onions. Known as a specialty of Shropshire only from J.Salmon

Sponge cake with ginger, cinnamon, and dried fruit.

Usually a cooked onion chutney with ample lavender flowers for a savoury chutney, or pulped fruit such as plum for a sweeter one. Well known from local reports ...

Leek, cabbage onion and parsley in stock. Claimed (J.Salmon) to be a Shropshire specialty.

Steamed suet pudding made with whole egg, raisins, lemon rind, nutmeg and brandy (J.Salmon)

Chunks of white fish and other seafood (scallops, prawns) with onions, mushrooms and tomato under a shortcrust topping, unlike the mashed-potato topping of the ...

Beef boiled with onion studded with cloves, and vegetables (leek, carrot) and Maldon salt (J.Salmon)

A form of Well Pudding made with a soda-raised sweet suet paste filled with a butter, sugar and lemon mixture. Known only from a J.Salmon.'County' cookbook, and...

Stew of cubed sheep meat with root vegetables and dumplings. (J.Salmon, etc)

Marmalade upside down sponge cake served with a marmalade sauce (J.Salmon)

Bread-and-butter pudding with lemon and nutmeg. (See also: Eggs in Moonshine)

Paste of cream, sugar, flour and orange water spread very thinly and baked crisp, in a manner similar to Brandy Snaps. Served as a decoration and accompaniment ...

Mussel meat mixed-in to suet dough with chopped bacon. Steamed or boiled.   (J.Salmon)

Rabbit (or rabbit and pork) portions in a cream and mustard sauce.

Venison minced with onions, bacon, breadcrumbs and seasoning, rolled in a cloth and steamed. Known only since J.Salmon.

Mixed fish, typically herring, cod, with crab meat in stock, seasoned with parsley and mace, sprinkled with cheese and baked.

Open shortcrust base layered with raspberry jam and an egg, coconut and golden syrup mixture.

Spiced rock cakes. Named after Old Harry Rocks off the coast of Swanage, part of the 'Jurassic Coast' World Heritage Site, possibly taking their name from a fam...

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...

Soda raised cake made with white wheatflour and rice flour, flavoured with grated lemon rind (J.Salmon)

Pears in syrup in pastry case containing ground walnuts. This is presented by J.Salmon's ) 'Favourite Somerset Recipes' as being an English specialty, but we ca...

Double crust pie of rich short paste containing egg, filled with mixed stewed soft fruit. Served with the fruit juice. Known from J.Salmon

Pigeon joints stewed with parsnip pieces. (J.Salmon)

Chopped plums and apples mixed-in to suet paste, boiled and served with butter. Known only from J.Salmon.

Plums boiled down in stock. Served with mutton.

Poached eggs topped with a white sauce containing finely chopped watercress (J.Salmon, etc)

Alternate layers of cooked mussels and sliced potato, topped with potato and breadcrumbs. Baked (J.Salmon)

Cooked, shredded chicken and salt pork in their own fat and jelly. Said in J.Salmon to be a specialty of Wiltshire.

Stewed, pulped, quince with sugar and butter. A sweetmeat, or an accompaniment for pork.

Rabbit stewed with bacon and thyme. Said in J.Salmon to be a specialty of Somerset.

Rolled-up rectangle of slightly sweetened soda-raised suet pastry, with raisins between. Steamed

Claimed by J.Salmon to be a spcialty of Wiltshire.

A dense and highly-flavoured cake, such as those made at sheep-shearing time, a social as well as a working occasion. (J.Salmon)

A hot or cold pouring sauce based on redcurrant jelly, Worcester sauce, red wine, mustard and lemon, thickened with either flour or minced onion. Known only sin...

Shrimps lightly cooked with lettuce, butter and cream. Served on toast.

A highly enriched pureed soup of fresh garden peas with mint and cream. (J.Salmon)

Round flattish cakes made with ground rice and white wheatflour with egg and caraway. J.Salmon and BFT assert that these were a type of Soul-Cake, distributed a...

Roast chicken with sauce of cider and cream.

A variant of Cockle Cakes, with a fruit filling, not known before J.Salmon Cookbooks.

Currants with sugar, sweet spices and mint strewn between two sheets of shortcrust paste and rolled thin so the currants show through. Glazed and baked. A form ...

Flattened chicken breasts, wrapped around with Sage Derby cheese and secured with two bands of bacon so as to form a cross shape.

Soft soda-raised ginger cake made with black treacle, sweet spices, egg and sour milk. Known from J.Salmon

Flat shortbread base topped with mixture of egg, coconut, sugar, flour, chopped walnuts and spices. Baked

Flour, soda, butter, sugar, milk, egg and prepared fruit (gooseberries, rhubarb etc) stirred together and steamed. Said by J.Salmon to be a specialty of Wiltshi...

Pork chops, slit, and filled with rich breadcrumb stuffing. Baked in cider (J.Salmon)

Thin rounds of white wheatflour and egg paste with soda, jam in centre, a second round adhered on top. Deep fried.

Soda-raised sweet white wheatflour cake with golden syrup, butter, brandy, ground ginger and mixed peel. Well known from advertisments since the 1870s and assoc...

Soda-raised sweet cake containing chopped walnuts, now usually with chopped dates, baked in a loaf form. Known since news references of the 1930's

The 'Wareham Bears' is a well known collection of teddies. A biscuit given the same name, of sweet shortcrust paste cut out in a stylized bear shape, decorated ...

Pasty filled with small cut or minced beef with diced potato, turnip, and onion.

Crab meat with breadcrumbs and egg, slightly flavoured with hot spice (Worcester, mustard etc) onion and lemon. Formed into patties and fried. Known only from J...

Dish of boiled chopped onions mixed with cheese and cream, seasoned and topped with grated cheese, baked until top browned. Not a goose.

Stew of pork chops and kidneys layered with onion, apple and potatoes (J.Salmon)

Baked potato filled with chicken, butter and lemon mixture with nutmeg (J.Salmon)

Cake mixture pudding with marmalade mixed-in. Steamed, served with hot marmalade over.

Soda-raised buns with currants and mixed peel, glazed.