reference: walsh-1859

Whisked egg with extra yolk, plus sugar, butter, flour and citrus or marmalade, baked in a tin (Rundell 1807, Walsh 1859, etc)

Crushed biscuit or nuts with sugar, eggs and spice, baked. First known from The English Cookery Book' of 1859, a simpler version using crushed dried breadcrumbs...

Apple puree, moulded, "or pile them in the centre of your dish and pour a custard over them." (Walsh 1859)

Bacon and egg batter. Either as bacon rashers dipped in egg-rich batter and fried, known at least since Wooley 1672 and Bradley 1728. Or, batter fried with chop...

A speciality of the Derbyshire town of Bakewell, generally taken to be the origin of the now better-known Bakewell Tart. Puff pastry base, coated with jam and a...

Egg batter with butter, baked in teacups and served with wine sauce (Walsh 1859)

Boiled suet pudding with a very high proportion of raisins, plus nutmeg, sugar and eggs. (Walsh 1859, etc)

Old term for pastry crust made with yeast, or 'barm' (Walsh 1859). This became a very short-lived food fad as part of the USA 'Superpyramid Eating Program' of t...

Ground rice boiled in cream with egg and yolks, sugar, butter, ground almonds and brandy, baked (Walsh 1859)

Made with a high spice and marjoram, thyme, and parsley (Walsh 1859, etc)

Minced meat, crumbs of bread, onions, chopped parsley, etc., with seasoning, made up into balls, sprinkled with bread-crumbs, and fried (Walsh 1859, etc)

Milk, egg and crushed biscuits, baked (Walsh 1859, etc)

Rice boiled in milk, bread and egg mashed-in, nutmeg may be added (Eaton 1822, Walsh 1859, etc)

Breadcrumb, suet, lemon, sugar and egg. made into balls and boiled in water (Walsh 1859, Garrett 1892)

Batter of breadcrumbs, milk and fruit, fried (Walsh 1859)

Cream with caramel (Walsh 1859). Compare with Cambridge Cream

Chopped, cooked, calves-foot meat with suet, bread, fruit and egg, baked (Walsh 1859, etc)

Chopped shallots with vinegar, broth and pepper, a sauce for mutton (Rundell 1807, Eaton 1822, Glasse 1747, Walsh 1859, etc)

Carrot pulp or shreds boiled with sugar and lemon, brandy added to preserve or apple or pectin to produce a set. Supposed by Mrs.B to be an imitation of apricot...

Slice of bread, toasted on both sides, coated with grated or sliced cheese (typically Cheddar, Lancashire or Wensleydale) and grilled until the cheese melts. Wa...

Steamed sponge pudding with spices, typically ginger, and a mid layer of fruit (Walsh 1859, etc)

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.

Flour, eggs and cream, baked to set, strewn with sugar and browned (Walsh 1859).

Pastry case filled with confection of almonds, sugar, egg and lemon, topped with stiff egg-white, baked. A precursor to Lemon Meringue Pie

Set chocolate custard with sugar and, sometimes, spices (Walsh 1859, etc)

Cod's head, boiled or baked whole, skinned and served with a rich sauce (Moxon 1764, Glasse 1747 Francatelli 1852, Mrs.B, etc).

Small puddings made with breadcrumbs, egg, sweet spices, citrus, sultanas and raisins and sherry, fried.

Hard-boiled eggs, cut at the end, the yolks removed and mashed with ham, cream and nutmeg, the mixture replaced in the egg and re-capped (Walsh 1859, etc).

Now a dish of minced beef in gravy, often with onion, below a substantial layer of mashed potato. Baked until the potato is crisped.

Flour or breadcrumbs with chopped apples, currants, suet, eggs and nutmeg and treacle (Eaton 1822, Walsh 1859, etc)

Curds beaten with butter, breadcrumbs (or ground rice), nutmeg, wine and sugar. Baked in small cups (Walsh 1859)

Boiled suet pudding with currants mixed-in (Acton 1845, Walsh 1859, MrsB, etc)

Currants boiled with wine, butter and breadcrumb (Eaton 1822, Walsh 1859, etc)

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...

Grated carrot with flour, fruit, egg, milk, sugar and spice, baked (Walsh 1859) . See also: Carrot Cake

Curds with hot cream, sugar, cinnamon on top. Brandy, rum may be added (Eaton 1822, Walsh 1859, Mrs.B, etc). Compare with Damask Cream

An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

Made with onion and usually flavoured with mace (Glasse 1747, Walsh 1859, etc)

Bowl lined with strips of left-over boiled pudding, filled up with custard and re-heated (Acton 1845, Walsh 1859, etc). Compare with: Summer Pudding

Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)

Steamed sponge with chopped apple, currants and citrus. This receipt is now usually made with a baked Victoria Sponge type mixture, but all earlier versions, be...

Batter of egg, flour, butter, sugar and lemon pieces, baked in cups.

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...

Chopped fennel in thickened butter, a sauce for oily fish such as mackerel (Acton 1845, Mrs.B, Walsh 1859)

Egg suet sponge with chopped figs mixed-in. Steamed (Walsh 1859, Mrs.B, etc)

Any of several sweet desert dishes involving an item floating in a sea of something else, the simplest being jam mixed with stiff egg-white dropped with a spoon...

Whisked egg with butter, fried, strewn with crumb and sugar, baked (Walsh 1859, White 1932, etc)

Bread pieces cut into decorative shapes, fried (Walsh 1859, Mrs.B, etc)

Fried bread-crumbs, sometimes sprinkled with herbs, as an accompaniment to game and roast fowl (Soyer 1845, Walsh 1859, Mrs.B, etc)

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

Gooseberry puree, seeds removed, sweetened. A sauce for fish, especially mackerel, and pale meats (Acton 1845, Walsh 1859, etc)

A number of quickly-made dished have been called 'hasty pudding', most usually simply flour, oats, wheat, breadcrumbs or barley boiled in water, but occasionall...

Baked suet pudding with apple and currants (Walsh 1859, etc).

Pastry covered in very thick layer of mixed preserves, custard over, strewn with lemon-peel and sugar. Baked (Walsh 1859, etc)

Custard of water, wine, sugar, salt, lemon, butter, flour and egg, baked in cups (Walsh 1859).

Alternating layers of red meat, most usually sheep meat, thinly sliced potato, and onion, the top layer being of overlapping very thin potato rounds. Occasional...

Batter of flour, butter, sugar, eggs and cream, "It should be baked in three separate oval tins an inch in depth, and placed one upon the other in the dish, the...

Chopped liver with lard in a suet-pastry case (Glasse 1747, Walsh 1859, etc)

Cream whipped with nutmeg and sweet wine (Rundell 1807, Eaton 1822, Walsh 1859)

Boiled macaroni in sweet custard, nutmeg on top, baked (Walsh 1859, Mrs.B, etc)

Plain or puff pastry base, covered with jam and then with lemon custard thickened with breadcrumbs, baked (Mrs.B, Walsh 1859, etc)

Puff pastry base coated in jam (or candied fruit) and filled-up with rich 'Marlborough' custard made with added butter and sharp shredded fruit such as lemon or...

Any of several receipts for puddings including marmalede, either mixed in or as a steamed sponge upside-down pudding made with a base layer of marmalade which b...

Minced meat with binder and seasonings made into balls, crumbed and fried (Walsh 1859, etc)

Egg white froth with sugar and cream, baked (Walsh 1859, etc)

Breadcrumbs with nuts, suet and bone marrow, sugar, cream and egg, flavourings. Baked in puff paste (Walsh 1859)

(Beef Olives, Mutton Olives, Lamb Olives, Veal Olives)

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 ...

Large sausage of finely ground meat (typically pork and beef) cooked in a red or orange skin. Typically sliced and served cold.

White bread soaked in sweetened egg-and-cream with sweet spices, fried until golden and served sprinkled with fine sugar.

Potato batons, fried.

Boiled brown shrimps mixed with clarified butter and spices (typically mace, cayenne and nutmeg), potted. Often eaten cold. A particular speciality of the Lanca...

White wheatflour suet pastry, rolled and spread with a layer of flavouring, commonly red jam, occasionally dried fruit or marmalade, rolled up and steamed or ba...

Processed, dried, 'pearls' of sago boiled with milk and sugar. Sago is a starch extracted from the pith of sago palm, a native of Papua New Guinea and the Moluc...

Small pieces of toasted or fried bread, usually served in soup or broth, or with meat, or used for dipping into gravy, etc. Known from the 13th Century up to Mr...

Trifle of crumbed cake etc. in wine and citrus, custard poured over

Breadcrumbs, sugar and suet with egg yolk, citrus and brandy folded into very stiff egg whites and steamed. Served with a citrus or marmalade sauce (Walsh 1859,...

Milk splashed into wine with clotted cream over, powdered nutmeg and cinnamon (Walsh 1859, etc)

Breadcrumbs, suet, sugar, lemon, egg. Boiled (Walsh 1859)

Milk splashed into cider and brandy. (Rundell 1807, Eaton 1822 and Walsh 1859, etc)

Sweetened cream set semi-solid with gelatin, rennet etc., served with jam or fruit (Walsh 1859, etc)

Fruit preserve with breadcrumb layer then custard over, baked.

Now usually a cutting cake made with a high proportion of alcohol (Acton 1845, Walsh 1859, etc)

Open pastry base filled with almond-flavoured custard on top of a layer of jam (Walsh 1859, etc)