reference: oed

Small hard boiled sugar sweets, approximately spherical, flavoured with acidic fruit and acid, usually tartaric.

An old name for herrings. See: Alec Sauce

Individual oysters wrapped in bacon and baked, served on a fried bread sippet. An alternative to 'Devils on Horseback' (qv).

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

(or Sparagus or sparrow-Grass, sparagi, perage, sperach, sparage, asparage, sparagus, sparagras, sparrowgrass in older texts)

A style of fast, high-temperature, cooking of meat or vegetable pieces in a highly spiced Indian-style sauce, served with rice or naan bread.

Roast or grilled sausages served with mashed potato and (usually) onion gravy.

Beef Wellington is a type of Beef Joint Pasty, made with a whole meat piece in pastry, rather than the chopped meat of the much more popular Cornish-type Pasty....

Carbonated drink flavoured with lemon, or lemon-like acids, plus quinine.

A large sausage made of blood and suet, sometimes with flour or oatmeal. English black pudding sausages, or blood pudding, have two distinct forms, the 'Bury' l...

Whole herring, soaked in brine before being very lightly smoked. Known by this name since the 1830's (OED)

A style of loaf, large and oval with a series of parallel diagonal slashes across its top. This style is common throughout Europe, but is only known by this nam...

Medium-light soda-raised white wheatflour breadcake with brown sugar, egg and ample dried fruit (raisins, sultanas) soaked in tea. Cooked in a loaf tin, served ...

Old name for "The blackest and coarsest Bread". Not thought to be directly related to the bread-based Brown George Pudding

Any conglomerate of chopped, shallow-fried, left-overs from a previous day's meat dinner. Now most usually a dish, typically of potato and cabbage, fried into a...

Strong Indian black tea with ample sugar and milk - the presumed preferred drink of working builders.

Hard toffee made by caramelising sugar with butter. Set into thin slabs, or formed into tablets.

'Cabob' is used as a synonym for 'Kebab', in the sense of 'skewered meat' at least since J. Fryer's 'New Account of India and Persia' of 1698 ("Cabob is Rostmea...

Rectangles of cut shortbread biscuit, typically 3 ins square, but also in other shapes, topped with a very thick, soft, sticky caramel confection, topped with c...

Black peas (Maple Peas or Pigeon Peas), boiled and then lightly fried in butter or beef fat, well seasoned. Eaten, or given away, a tradition during Lent, parti...

(ME chiete, ME-15 chet, chete, 15 chett, 15-16 cheate, cheat, (17-18 Hist. cheat, chete) also cheat-bread, cheat-loaf)

(also spelled 'Buttie') Hot potato chips pressed between two slices of (usually buttered white) bread.

Choux pastry fingers, typically 6ins long, split and filled with whipped cream, topped with chocolate fondant icing.

An Indian-style pickle condiment. Defined in the OED as "A strong hot relish or condiment compounded of ripe fruits, acids, or sour herbs, and flavoured with ch...

The fermented juice of apples. Known by this name since the 14th Century (OED), and presumably much older.

General term for small, sour, apples.

Salted beef joint. Known at least since Robert Burton's 'The anatomy of melancholy' of 1621; "Beefe..corned, yong, of an oxe." (OED)

Yeast-raised bread made from two spheres of dough placed one atop the other, the upper somewhat smaller than the lower, the two joined by forming an indent in t...

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

Light meal of pastry buns, almost always scones, split and each half topped, by the diner, with jam and thick cream. Usually accompanied by tea and light snacks...

Thick wheatflour batter, very strongly raised with soda or yeast or both, griddle-cooked, usually within a ring, to form a disc, typically 4ins diameter, ¾ins t...

Cut kidneys, usually lamb's, with hot spices such as Cayenne pepper and mustard. Frequently served on toast. Known in the 19th Century as a breakfast dish but m...

Very soft sweet wheatflour batter, traditionally raised by yeast but more commonly using soda, forced though a ring-shaped former into hot fat. Sprinkled with s...

Dish of stewed apples under a crust which is broken ('dowdied' ?) part way through the cooking to allow the juices to permeate the paste and form a soft part-ca...

Minced beans with onions in broth. 'Drawen' may come from an old usage meaning 'to make of a suitable consistency' (OED)

Thin pouring sauce of milk or cream, egg yolks and sugar heated until thick, but neither boiled nor allowed to set (Soyer 1845, Mrs.B, etc). While the French im...

Small pieces of broken hard meringue mixed with whipped cream and split strawberries.

A form of Lumber Pie filled with meatballs of veal with spices, plus veal sweetbreads, button mushrooms, egg yolks, coxcombs (Bradley 1728).

A tiny spherical titbit (OED). A Whet, or Subtelty. Early references are to spheres of light sweetened pastry, a later receipt (Huswife 1594) is of minced mutto...

Now a very thick lightly-baked soft biscuit (or 'cookie') of rolled oats with a rich form of sugar (treacle, golden syrup, raw cane sugar) and fat, often with f...

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...

Edible entrails, especially of fowls. See also, 'Apetito'.

The sprouting stalks of a non-bulbing variety of onion Allium fistulosum. Described in the OED as "in appearance intermediate between the onion and the leek. No...

Rum mixed with water. The traditional drink of the military marine, in contrast to the Bumpo of the merchant service.

"A pudding made upon the bones of a shoulder of mutton, after the flesh is taken off" (OED)

Harcake

A stew of meat pieces with root vegetables. Most usually mutton stew with turnips, known from several sources as far back as 1611. A 'Potato Herrico' is also kn...

Pig's pluck, liver, sweetbreads etc, chopped with sage, onions, seasonings, wrapped together and roasted (Cury 1390, Eaton 1822, etc).

An English Piquant Sauce sauce.

Meat loaf made of spiced pork, pork offal and breadcrumbs. Baked and served cold. Most traditionally wrapped in caul.

Small oval bread dough teacakes made with added lard and caraway seeds. Whigs are known in this form at least since Moxon 1764.

A substantial late-afternoon or early evening meal, most commonly consisting of an array of cold dishes such as pies, pasties, buns, sandwiches, crumpets, with ...

Hock is a general term, used only in English, for the white wines of Germany. (Compare with 'Claret', an English term for certain French wines.)

Alternative name for Cinder Toffee. A frothed hard caramel made by boiling sugar syrup, often with a little fat, until partly caramelised, baking powder added a...

(or 'Cross-Buns', 'Crossbuns')

Hot beer with spices. Spirits such as rum sometimes added. Occasionally with egg. Known from the 17th to the 19th century (OED) it is unrelated to the stew of t...

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

Sweetened milk set with rennet, often flavoured with almond rum or brandy.

and the Cheltenham Dripper

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...

Allsorts were supposedly created in 1899, when Charlie Thompson, a salesman for Bassett's confectionery, accidentally tipped over his samples of liquorice and c...

A general name for any thick stew, first recorded in 1597. Possibly derived from Yorkshire dialect 'lob', 'to bubble up while boiling, or to eat or drink up noi...

Any type of sweet or water-ice which is supplied on a stick.

A heart (calves, lambs) stuffed and boiled.

A pie of gobbets, usually of meat, in highly-seasoned savoury custard.

A mixture of black treacle and gin, an old sailor's drink.

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...

Old term for butter made from partly-fermented milk, possibly similar to modern lactic 'Continental' butters, unlike the usual 'Sweet Cream' butter of England.

Collop Monday is Shrove Monday, the day before Shrove Tuesday, or Pancake Day, on which fried bacon slices ('collops') and eggs form the appropriate dish. See: ...

Any of several sweet, decorated, cakes made to celebrate Mothering Sunday, the fourth Sunday of Lent (three weeks before Easter Sunday).

Any soup made hot with curry spices. (Acton 1845, Mrs.B, etc.)

Dried marrowfat peas, reconstituted and boiled with plain water until fallen to a soft mush.

English table mustard is properly made only from winnowed flour of mustard, usually the yellow mustard (Sinapis hirta) but sometimes with an admixture of brown ...

A wafer cone of soft ice cream with a stick of flaky chocolate inserted into it.

Slab of small, or chopped, nuts set in semi-hard caramel.

Any of a variety of breads made with oatmeal, generally with an admixture of wheatflour.

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

Pie made of a thin forcemeat-and-breadcrumb crust and containing small birds (pigeons, larks etc.) or other small game such as rabbits, in a rich sauce, possibl...

(also paindemeine, payndmayn, paynedemayne, peyndemayne, payndemayn, paindemain, pandemain, payman, paymen, paynemayn, paynmain, paynman, paynmayn, paynmayne, p...

Perry is an alcoholic drink, much like cider, made from fermented pear juice. Perry has been known in England at least since the 14th Century (OED) and is espec...

A cold snack meal of bread, butter, cheese and pickles, possibly with the addition of apple, celery, hard-boiled egg, etc.

Small, c1ins, strips of pork skin fried in fat so as to bubble and expand. Salted and served as a snack, commonly as an accompaniment to beer. A form of crackli...

A large loaf, often cut into quarters for sale.

Rhubarb stalks (the leaves are toxic) are commonly cut to short lengths and stewed with ample sugar, alone, or as part of a pudding or sweet desert.

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...

A form of fruited scone or small cake or bun made with a jagged, rock-like, surface.

The term 'ruayn cheese' occurs in several old manuscripts including Cury 1390 where it is an ingredient of Loseyns.

An enriched form of Scrambled Eggs.

Fancy bread loaf style, round with a series of many shallow cross cuts on the top forming a chequerboard appearance. The origin of the name for a type of bread ...

A commonplace drink before the arrival of India or China tea, made with the narrow leaved sage.

(also Lund, or Lun) Large, round, very soft, yeast-raised white wheatflour bread buns made with added egg and butter. Originally usually served as a breakfast i...

'Salep' is a starchy meal, originally from the dried tubers of Orchis mascula, the early purple orchid, made into a hot drink, usually with sugar, and sometimes...

A 'Sardine' is not a type of fish, but a category: the term is applied to any small silvery oily fish, typically a small fish of the Herring family, Clupea pilc...

also Cinnamon Scones, walnut Scones, Cherry Scones, Almond Scones, Syrup Scones, Cheese Scones etc

Now an individual whole hard boiled egg wrapped in sausage meat, covered in breadcrumb and deep-fried or baked. Now served universally as a snack item, they wer...

A mixture of beer, of any sort, and fizzy lemonade. The modern successor to historic 'small beer'.

A crust of pastry made short with butter or other fat. Typically 8 oz plain flour to each 4 oz of butter or lard and enough milk to make a dough.

A kind of bread or bun made of very fine flour, particularly that prepared for the Spring Festival. Commonly referred to as being boiled before being baked, in ...

Name used in parts of Yorkshire for a raised hot-water crust pie filled with minced pork in jelly. Generally with a thin, glazed, crust

Ornamental forms, often of sugar or moulded paste, either as table decorations, or to be eaten.

Swede is plain-boiled in chunks, or mashed.

Boiled food scraps, set solid. A food for pigs and poultry.

The species bred in England are the small, black plumed Norfolk turkey (originating in North America), and the Cambridge turkey (from South America), which has ...

A highly distinctive spring-like helix of formed minced turkey (or with pork) meat, rusk, binders and flavourings of tomato and smoke. c5ins long, 1ins diameter...

Umbles are the meaty parts of a beast's pluck - the heart, liver, kidneys and lungs - usually of a deer, but also of other animals.

Baked sponge cake with a fruit preparation, commonly jam, or pineapple rings in syrup, at the base of the pan, so as to form the top of the cake when turned out...

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

A form of small bread cake of distinctive shape. Whiggs are one of the mysteries of traditional English baking as (like Wastel Bread) they are repeatedly mentio...

Soured milk or buttermilk, sometimes flavoured with herbs, as a drink, known from 1528 until the 19th century (OED).