reference: white-1932

Apple pulp, reduced, usually with sweet spices, bottled and matured before use. (White 1932).

Partridge with beef steak pieces, mushrooms and herbs in a suet pastry case, steamed (White 1932, etc)

Thick batter of flour, treacle, butter, sugar and ground ginger, dropped onto a tray and baked (White 1932, etc). See also 'Barnstaple Fair Pears'.

A custard made with beasting, or beesting - the first milk drawn from a cow after she gives birth, it is unusually rich (White 1932, etc).

Suet, flour, breadcrumbs, cinnamon, mace, nutmeg, lemon peel and milk. Boiled. Served with rum custard.

Suet pastry rolled around scraps of meat and vegetables, typically minced liver and bacon with onion. Steamed (White 1932, etc).

A richer version of Lancashire Hotpot, often with kidney and mushrooms, but always with an added middle layer of oysters (White 1932, etc).

Worcester sauce, vinegar, mustard and butter, served hot (White 1932)

A Springtime Celebration Cake. A rich fruit cake with nuts, cherries and peel (White 1932), covered with icing (often with marzipan) and decorated, often with S...

A sweet, thickened egg confection of variable form, baked (sometimes in pastry) and served with fruit or jam. Compare with the nearby Bakewell Pudding

Calf's tail soup with vegetables and sherry or Madeira. White 1932 adds mushrooms.

Chicken pieces, often with with ham and mushrooms. (White 1932, etc)

Carrots cut to match-like shreds, cooked in butter then added to clear stock with sugar.

Sheet of puff-paste, cheese and raw onion grated over with diced bacon, another sheet of paste pressed on top, baked (White 1932)

Peas, young peas, mint, celery, Cos lettuce, part pureed, in stock (White 1932)

General term for a bread loaf shaped by hand, the name probably derived from 'manchet' (White 1932)

Dough of mashed potato with fat such as butter or lard and currants. Formed c1ins thick. baked or fried. Given in 'Food in England' by Dorothy Hartley (Hartley ...

White vinegar infused with cowslip blossoms and sugar. Diluted to drink. (White 1932, etc)

Moulds lined with ground almond pastry, filled with custard and decorated with redcurrant jelly (White 1932)

Original Receipt in 'The modern baker, confectioner and caterer' Edited by John Kirkland, London, 1907

Soda-raised wheatflour dough with butter and cream, rolled thin, baked on a griddle and cut into squares. Served hot, split open with butter (White 1932, etc)

A shallow, open pastry case of hard hot-water paste filled with a pudding confection, baked. Once a speciality at the annual Deddington Fair held on November 22...

A highly variable stew or fry-up of vegetables, usually including cabbage, with meat or meat juices.

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

Frumenty wheat cooked with, milk, raisins, sugar, nutmeg. Known from 'Good Things in England' by Florence White (White 1932)

Frumenty wheat cooked with milk, honey, sugar, cinnamon. Known from 'Good Things in England' by Florence White (White 1932)

They were "about six inches across, and tasted like a mixture of Bath Oliver and plain water biscuits, but thicker, and they were delicious": 'Good Things in En...

Clear pheasant stock with sherry, tiny pheasant forcemeat balls and celery

Chopped or pulped unripe figs boiled with sugar and a tart fruit, usually rhubarb or lemon (White 1932)

Used as an alternative name for Eggy Bread or for a soda-raised bread made with treacle, egg, dried fruit and sweet spices. (White 1932, etc)

Boiling chicken stuffed with prunes, simmered overnight and served, hot or cold, with a lemon-flavoured gravy.

A beef round dry pickled in saltpetre [E252], sugar and spices, then baked (Mrs.B, White 1932)

Boiled chopped pork with flour, currants, lard and allspice. Forced into skins and tied in bunches so as to be approximately the size of an egg. Boiled and then...

Described in 'Good Things in England' by Florence White (White 1932) as; "This is nothing more than the water in which young cabbage has been boiled. It is extr...

Floured liver slices with breadcrumbs, bacon, parsley and sometimes mushrooms, stewed (White 1932)

Layers of ling (a fish of the cod family) with egg and under a pastry lid (Rundell 1807, White 1932, etc)

Eggs, milk, breadcrumbs, small amount of flour, salt, sugar, suet, raisins and a few currants. Boiled (White 1932)

Frozen custard with citrus, almond and brandy flavourings, cherry and pineapple pieces folded-in. (White 1932, etc)

A heart (calves, lambs) stuffed and boiled.

Butter pounded with anchovies and cooked parsley, a spread for toast. Reported in 'Good Things in England' by Florence White (White 1932)

(Also recorded as: manged, maunchett, maynche, maynchett, mayned, mengyd, meyned, manchete, manchett, manchet, mainchet, mancheat, mancheate, manched, manchuet,...

May blossoms, flowers of Crataegus monogyna, the common hawthorn, steeped in brandy with sugar.

A porridge of nettles boiled with bacon fat and oatmeal, served with bacon.

Steamed pudding made from white wheatflour, eggs and butter with red jam incorporated in the mix and more jam in the base of the bowl in which it is steamed. Tu...

Fruit custard topped with lightly-baked meringue (White 1932)

Elderberry juice, reduced with sweet spices (mace, ginger, pepper, cloves) and shallot. Stored to mature and used cold, a sauce for fish (Rundell 1807, Acton 18...

Formerly highly prized, now rare. Baked char, boned and flaked. Pressed into pots and covered with clarified butter. Served at breakfast with toast. Receipt in ...

Yeast-raised tin loaf with lard, raisins, peel, sugar, currants and allspice (White 1932). A form of Yule Bread

Beaten egg-white sponge cake with almonds, candied peel, lemon and whisky, identical to Ripon Christmas Bread

Small, thin, meat pies made in a saucer. As they cook very quickly they give a handy way of using up leftovers at the end of a baking session (White 1932, etc)

Breadcrumbs, sometimes with oatmeal, mashed with milk, onion, herbs (especially sage) and baked in a tray and cut into squares. Sometimes lightened with soda. (...

Small, round, c¾ins thick scones flavoured with sweet spices and brandy, the tops decorated with icing, tied in threes with ribbon to represent the Holy Trinity...

Shelled hard-boiled eggs simmered in vinegar with pepper and ginger.

Veal par-cooked by poaching in herb (sage, marjoram) stock, finished by roasting until brown. Served with white sauce made from the stock.

Raisins, flour, suet, sugar and eggs. Boiled.

Suet, stale bread, currants, orange, citron, cinnamon, sugar, egg and stiff egg whites, boiled. Served with butter, wine and sugar

Frothed egg white sponge, steamed, served with jam sauce. (White 1932, etc).

Thin beef steaks, floured, fried and then stewed in water with walnut ketchup (Rundell 1807, Eaton 1822, White 1932)

Filling of chopped apple and mixed dried fruits with sweet spices. (White 1932)

Veal, cloves, mace, pepper and rice (White 1932)

Pastry base filled with a set custard of whole egg with golden syrup, baked. Widely known from local reports and recorded in 'Good Things in England' by Florenc...

Turkey, breastbone removed and replaced with calf's tongue and forcemeat, stewed whole

Heavy rich fruit cake with almonds, for the winter festival. Prepared as a slab, scored, baked and broken into pieces when cold. Known at least since the Rev Ge...

½ lbs Chopped apple boiled with ¾ lbs sugar to a set. Moulded, turned out and served with custard etc. (White 1932)

Half-round folded shortcrust pastry pasty, filled with sweetened dried fruit with chopped mint. (White 1932, etc)