reference: wooley-1672

Cream-and-egg custard with Sack, ground almonds and sugar (Wooley 1672, Moxon 1764)

Boiled artichokes pounded with cream and spices (Wooley 1672)

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...

Hand-sized oval puff-pastry cases well-filled with spiced currants. particularily associated with the bakers Brown's.

"Barberies boyled in Claret Wine till they be soft, strained and boiled with sugar" (Woolley 1677).

Spiced beef prepared for the feast of St Bartholomew, August 24 in the Anglican and Roman Church calendars.

A pasty made with whole, not, as is more usual, diced, beef. A whole beef joint encased in pastry.

Batter of sugar, flour, eggs & extra egg-white, with caraway seeds, beaten. Spoonfuls lightly baked on a buttered plate. This has been suggested as an early rec...

Cucumber flesh boiled. Wooley 1672 has it served with butter and vinegar.

Rich milk boiled, then cooled so as to form a skin. Successive skins lifted off and placed on a plate "one upon another, in the fashion of a Cabbage, crumpled" ...

A much prized dish from earliest times to the beginning of the 20th Century, almost always served whole, boiled and trimmed, as a centrepiece to be carved at ta...

Dough of flour or crumb with chopped dried fruit (dates, currants) suet, cream, rosewater, yeast and egg. Made in two rounds, butter between and the two sealed ...

Carrot boiled in sugar. Occasionally encountered in old cook books, but "they will look very finely, and are good to set forth Banquets, but have no pleasant ta...

Original Receipt in 'The Queen-like Closet or Rich Cabinet' by Hannah Woolley (Wooley 1672)

Hot wine with grated chocolate ("chaculato") egg yolks and sugar. This, in Wooley 1672, is the first known reference to chocolate in an English cookbook.

Hog guts filled with dates, herbs, rosewater, sugar and eggs (Robert May 1660, Wooley 1672, etc).

Small apples, baked. Known from cookbooks from the 17th to the 19th Centuries.

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

Lighltly-baked pie of hard boiled egg with fruit. Hannah Wooley's receipt from 1677.

General term for a pie made without meat, for the Friday fast. A vegetable pie. Wooley 1672 has green beets, ginger, currants and butter.

Pumpkin or melon (the word 'pompion' could mean either) pieces soaked in wine and egg, fried.

Pouring sauce for meat made from green herbs such as spinach and tansy or sorrel, commonly with verjuice and bread as a thickener. Known since the 1400's (Moxon...

"What exactly is it that they put into haggis?

Hare pie us usually a top-only crust dished pie made with very rich ingredients, often including sweet spices and fuit such as dates or redcurrants.

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...

Bird stuffed with oyster meat, roasted (Wooley 1672).

Herring baked in a pie crust, in the receipt from Wooley 1672 with onions, currants, raisins and butter

A term used from the 16th to 19th Centuries to indicate any 'fancy' accompaniment dish.

Original Receipt in 'The Accomplish'd Lady's Delight In Preserving' (1677) by Hannah Woolley (Wooley 1672)

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

Minced liver (or other meat) with egg, spices, flour. Fried (Wooley 1672)

Breadcrumb soaked in milk, wine etc.

Cheese matured while wrapped in nettle leaves. (Digby 1669, Wooley 1672, etc)

"To bake Oysters shels and all" .. a closed pie containing oysters in their shells with cloves and butter (Huswife 1594, Wooley 1672, etc)

Uncooked, cleaned and dressed herring, rolled and skewered in spiced white vinegar with shredded onion.

Plain paste double-crust pie with filling of potato, usually sliced thinly. Often with small admixture of minced beef or beef stock. Compare with Butter Pie. Th...

Rabbit, chicken or lamb pieces, parboiled in salted water, then fried in butter.

Known from Wooley 1672

Biscuits of mashed potato or parsnip with sugar and gum dragon (tragacanth E413) (Wooley 1672)

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...

Thin pastry pieces, fried in butter, served dusted with sugar and spice (Wooley 1672).

A suet pudding, the centre of which is filled with butter and sugar, often with fruit. A suet lid seals the pudding, which is then steamed for several hours in ...

The thick, almost black, unrefined sugar syrup from the processing of cane or beet into sugar. In most of the English-speaking world it is called 'molasses'.

A made-wine (qv) known from Wooley 1672.

Piece of bread used as a plate, whether a cut slice or a specifically-baked flat loaf. Commonplace in grander households from the 12th to the 18th Century.

Cream frothed with egg whites, rosewater and yolks added and cooked to a custard. Served over fruit (Wooley 1672).

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...

A pasteurised cow's milk cheese formed into wheels wrapped in nettle leaves, or, more recently, wild garlic leaves. Off-white, slightly green-grey, creamy under...