reference: vine-1907

Enriched individual cakes with a sugary topping. Known from receipts and advertisements throughout the 19th Century, the connection with Africa (if any) is uncl...

Folded turnover-style small pasties of sweetened soft paste, filled with sweet mincemeat.

Now an oblong light cake made up from, usually four or very occasionally nine, small slabs of cake of square cross-section in two colours (usually pink and yell...

Individual paper-case cakes with lemon or rose flavouring and currants. Known at least since advertisements of the 1850's

Soft scone batter with a very high proportion of currants.

Oval-shaped enriched cakes or scones with peel and currants.

Now a name for individual sponge cakes in general, most commonly if round and decorated, but formerly a term for little cakes cooked in a cup, most especially w...

Thick (c1ins) low-bake biscuits cut into scalloped rounds.

A type of Trunk Pie - a very large (3lbs +) raised pie of hot-water shortcrust filled with a variety of meats, served cold.

Small individual soda-raised sweet sponge cakes with spices, lemon and peel.

Small sponge cakes with pineapple and angelica, highly decorated with icing.

Piped soft pastry fingers with lemon flavouring, iced. Known only from 'Vine's Shop Goods.'

Yeast-raised sweet white wheatflour dough formed into small balls, spiced, with dried fruit and/or candied peel in the centre, deep fried. Known at least since ...

Small sponge cakes with dried fruit and peel. Known from baker's lists and advertisements at least since 1850, disappearing after WWII.

Small sponge cakes with fruit, peel and lemon flavours, cooked in a distinctive 'obround' mould.

Small, thin, sponge cakes with sultanas and peel, decorated on top with dried fruit or sugar plums. Associated with the 'water cure' at Malvern Spa and known fr...

Individual square cakes with currants. Known from advertismets of 1788 and widely advertised in the 19th Century.

Heavy, moist, cake made with oatmeal, treacle and ginger. Served as a dessert cake, or as a pudding with custard. Very widely, and most traditionally, eaten on ...

Usually pigeon joints with sliced beef under a single crust, often with mushrooms and bacon (Acton 1845, Hartley 1954, etc)

A form of enriched sweet bread-cake made as a rolled length looped into a knot shape. Prince of Wales cakes appear repeatedly in retailer's lists from 1800 to 1...

General term for small, rich, sweet, decorated cakes made in shapes.

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

There is significant variation among records of Shrewsbury cake, but they seem to agree around a sort of very large, circular, shortbread with rose or lemon fla...

Filling of beefsteak chunks stewed with oysters. Said in 'Savoury Pastries' by Frederick T Vine (Vine 1900); "This is really the prince of pies, fit to grace th...

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Sponge cakes with sweet spices, dusted with sugar. Known only from Vine's Shop Goods...

A festival-time soda-raised sponge cake originally with fruits mixed-in, later plainer with a chocolate topping. Known as being made with dates and figs, from w...

Small pieces of venison in gravy, possibly with vegetables and other meats, in a pastry case. Although the term 'pasty' is used, the dish is now usually a dishe...

2020