reference: mollard-1802

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

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Rounded yeast-raised white wheatflour buns, about 4ins diameter and 2ins high, made with sugar, egg, butter and a little lemon and sweet spices. Light baked, gl...

Stuffed pullet basted with batter while roasting, to form a crust (Mollard 1802).

Opaque, sweet, white set-jelly desert, most traditionally flavoured with almonds but now often prepared with other fruit flavourings and coloured pale pink.

Soft scone batter with a very high proportion of currants.

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...

The Cheshire version of Potted Cheese is distinctive through the addition of sweet spices and Madeira, pressed into small pots and covered with boiled butter.

Also: crakenelle, krakenelle, crakenell, crackenel, cracknelle, cracknal, cracknell, cracknel, crackney

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

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

Fried ox-tripe pieces. (Proper Booke 1550, Mollard 1802, Walsh 1859, etc)

A hard, sometimes very hard, high-bake sweet wheatflour biscuit made with golden syrup, treacle or dark sugar. Typically 2 ins diameter, ¼ ins thick. Baked to g...

A chilled desert of gooseberry puree folded into a whipped confection such as cream, whipped custard or sweetened egg-white.

A pouring sauce made from the fat and juices which exude from meat in cooking, thickened slightly if need be, as a dressing for the meat. That the chief sauce i...

"What exactly is it that they put into haggis?

Tin loaf-cake made from batter of sugar, butter and flour with rosewater, egg and dried fruit (Mollard 1802).

Rich, light, yeast-raised butter-and-egg dough with caraway seeds, "cut into what forms you please" (Mollard 1802).

Known in England by this name at least since 1663 (OED) lemonade is traditionally sweetened lemon-juice and water, but in England the drink is now almost univer...

Sweet semi-set fruit-and-sugar jam preserve made with citrus fruit (orange, lemon, lime, grapefruit, singly or in any combination) usually including chopped fru...

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

Egg white and sugar only, beaten together at room temperature and then baked quickly until very slightly browned and set only on the surface for use as a toppin...

Bread muffins mashed into flavoured milk, fruit and eggs added. Boiled or baked in pastry (Mollard 1802).

Although oranges have only rarely been grown in England, orange sauce, especially as an accompaniment to light meats such as poultry or veal, is known at least ...

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).

Whole small white onions (c1in) pickled in malt vinegar with spices.

Thinly sliced (c¼ins, much thicker than used for sauerkraut) leaves of the coloured cabbage (Brassica oleracea var. capitata f. rubra) in vinegar.

Mollard 1802 has them boiled with herbs then breadcrumbed. Hartley 1954 explains how they were once stewed with wine or vinegar and served with mustard, lemon o...

Traditional English Potted Beef is simply lean beef with seasonings such as salt, cayenne, mace, pepper, boiled until very fallen and potted with clarified fat ...

Rabbit, chicken or lamb pieces, parboiled in salted water, then fried in butter.

Set jam preserve of whole raspberries. As is usual in English practice, the seeds are left in.

Filling of rhubarb chunks with ample sugar.

A general term for heavy fruit cake made with a high admixture of dried dark fruit (currants, sultanas, raisins, prune etc). It need not necessarily contain any...

Minced meat or fish with bread-crumb, egg, etc., rolled into a ball or small cake and fried. Known at least since 1706 (OED). Mollard 1802 uses a mix of fowl me...

Lamb leg is cusomarily roasted whole, bone-in, often with rosemary.

Plain, semi-raised white wheatflour pastry with egg and butter, baked in c1in thick, 2½ins diameter rounds. Served with sweet or savoury toppings (Hartley 1954,...

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...

"Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds ... pluck them free from feathers, cut ...

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

Cucumber slices sprinkled with flour and hot pepper, stewed in stock (Acton 1845, etc)

The froth from very fresh warm milk, or cream, whisked with an acid flavouring such as cider, wine or fruit juice so that it curdles. Reputedly most traditional...

Distilled malt vinegar stored with tarragon (Acton 1845, etc)

Milky infusion of fragrant tea (eg. Jasmine, Earl Grey) set with egg, gelatine etc. Served with whipped cream. Mollard 1802 adds "a few coriander seeds washed, ...

Small pieces of bleached thick seam tripe stewed in milk with coarsely-cut onions and a herb, typically bay, but occasionally sage or parsley. Now usually serve...

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

The Twelfth Night of Christmas is the 5th January (or 6th by some reckonings), traditionally the last day of the festive season, and its night formerly a time f...

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

Very light thin crisp cake of white wheatflour, baked between wafer-irons. Wafers were formerly often eaten with wine, now chiefly with ices, or as the support ...

Green walnuts, pressed or crushed, steeped several days in vinegar, then boiled down with spices. A commonplace addition to gravies during the 18th and 19th Cen...

Whole river fish (perch etc) stewed with herbs, especially parsley leaves and root, onion and served in the stewing water (Bradley 1728, Mrs.B, etc).

A sausage of minced pork meat, pork fat, oatmeal, onion and spices, cut into slices and fried. Now usually very plain, earlier receipts usually include fruit an...

Wild boar is roasted, or treated as for other pork.

Rich, sweet, cake raised with yeast. Typically flavoured with citrus peel and glazed.