reference: raffald-1769

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

Small unleavened cakes of butter-rich sweet dough, very lightly baked and topped with sugar or comfits etc. (Moxon 1764, Raffald 1769)

Egg, flour and milk custard, cooked in a basin over boiling water (Raffald 1769, Mrs.B, etc)

Round flaky pastry rolled into a circle, well-filled with currants stewed with sugar, butter and sweet spices, formed up into a bag and turned over to make a bu...

Usually an open shortcrust base filled with beaten whole egg with chopped bacon, baked.

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...

Old term for paste wafers made using a decorated 'goffering' iron (Moxon 1764)

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...

Small, shallow (c 3ins diameter, ½ins deep) sweet shortcrust open base filled with fruit jam and baked.

General term for wines made-up from several ingredients, legally (since 1889) those made from fruit and sugar. Most English 'country' wines (elderflower, damson...

Hollowed out small bread buns filled with mushrooms. See: Oyster Loaves

Meat slices ('collops') stewed with strongly-flavoured herbs. In older receipts this may be shallots, thyme, mace and parsley. More recently capers and vinegar ...

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...

'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699) has; "Radish. The Seed-Pods of this Root being pickl'd, are a pretty Sallet"

Whole eggs cooked individually, without their shells, by simmering or boiling in, or over, water until the white is fully set, usually attempting to leave the y...

Sweet cake made with rice flour insrtead of wheat flour.

Mashed potato, most traditionally in a scallop shell, but often in a small mound, buttered and grilled.

Sparrows in batter, boiled (Raffald 1769). See also: Fonnell

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

The classic English jam. Whole strawberries boiled with sugar to a set. Known at least since Raffald 1769. Mrs.B adds red-currant juice.

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...

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, ...

Now usually a series of decorated fruit cakes formed in tiers served to the guests at a wedding breakfast. Usually covered in white icing with motifs including ...

A 'whet' is something that stimulates the appetite, an appetizer.

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...