reference: nutt-1789

Apple juice, or cider, and apple pulp boiled with sugar and sweet spice, poured into slab mould to set into a semi-hard jelly.

Boiled sugar, usually coloured orange or yellow, formed into small strips, c3ins long by ½in wide, and twisted as they set, or moulded in imitation of this. Kno...

Ice Cream made with the addition of wholemeal breadcrumbs.

Baked cream-rich custard, usually now flavoured with vanilla, and topped with a sugar crust caramelised under a very high heat, by grilling, by flame or by igni...

Water in which currants have been soaked, or in which currant jelly is dissolved. A summer drink, or the basis for various water-ices (Nutt 1789, Walsh 1859, et...

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...

Very thin, paper-like, sheets sugar egg and juice, rolled to produce a very fine tube (Nutt 1789)

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

Plums are usually now not minced, but left in thumb-sized pieces.

Fruit, nut etc. pieces dipped in hard caramel.

Seed Cake

Thin all-almond biscuits with a cherry in the centre. The receipt is given in The Complete Confectioner by Frederick Nutt, in 1789 (Nutt 1789), about the same t...

Paste of butter, sugar, flour and a little salt. Rolled and formed into c2ins diameter rings. Boiled, rested overnight and then baked. A breakfast treat known f...

Thick butter-and-egg rich shortbread biscuits with caraway seeds. Known from 'The Complete Biscuit and Gingerbread Baker's Assistant' of 1854 as a variation of ...