reference: wright-1857

"A beverage made by boiling ale with spice and sugar, and sops of bread". Known from 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright ...

Beef or sheep-meat steaks, spread with herbs and spices, rolled or pressed together on a spit and roasted (Austin 1440, Noble Boke 1480, Wright 1857)

Described in Wright 1857 as "a purgative cake made of spurge, ginger, flour, oatmeal etc." Spurge is a plant of the Euphorbia family, which exudes a milky sap, ...

Brown bread soaked in skimmed milk, said in 'A dictionary of archaic and provincial words' by James Orchard Halliwell-Phillipps (1868) and Wright 1857 to be the...

A type of well pudding, with plums or raisins in it (Wright 1857), made as a plain boiled pudding, then split and filled with butter and sugar.

White beans and boiled bacon chopped up together, the beans being blank and the meat the prize. Known from 'A Dictionary of obsolete and provincial English' by ...

Yeast-raised tin loaf made with dried fruit and peel and a significant proportion of dripping

An eastern-counties name for an apple rolled up in paste and baked.

A sauce for fish containing wine, stock, ginger and sugar (Cury 1390, Wright 1857). The word may be related to 'braising'.

A dish made of cheese, eggs, clapbread and butter, boiled together.

'Cabob' is used as a synonym for 'Kebab', in the sense of 'skewered meat' at least since J. Fryer's 'New Account of India and Persia' of 1698 ("Cabob is Rostmea...

General term for flavoured (herb, spice etc) gravies.

A type of pudding made with oatmeal and suet.

Given by Wright 1857 as a name for gingerbread.

A type of apple turnover.

Eggs, grated bread, saffron and sage, boiled together.

Described simply as "Gingerbread nuts" in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857)

Described in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857) as "a type of sweet-herb pie", an alternative spelling of Doucette

Boiled ale thickened with oatmeal and bread, known from 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857)

A plain pudding made with flour and water.

A pasty of onion, chicken and spices.

An old North-West name for Turnip Greens, known from the 1882 'Lancashire Glossary' and Holland's 1884 'Words of the County of Chester' and Wright 1857.

"A dish in ancient cookery, composed of eggs, pigeons and onions."

A hot stew or soup made with ale, figs and spices, generally thickened with bread.

Apples baked in batter.

"A pudding made upon the bones of a shoulder of mutton, after the flesh is taken off" (OED)

"A sort of ale, formerly made in the neighbourhood of Newcastle, by boiling the tops of the [heather] plant to a wort, and then putting wormwood to it, and ferm...

Hot beer with spices. Spirits such as rum sometimes added. Occasionally with egg. Known from the 17th to the 19th century (OED) it is unrelated to the stew of t...

Given as an old name for very strong ale, barley wine in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857)

Old name for very strong ale, barley wine

Oatmeal eaten with (hot) milk poured over it.

Image: thepastisaforeignpantry.com

Given in the 1828 'Dialect of Craven' as; "PANDEWAFF Water and oatmeal boiled together sometimes mixed with fat and baked in a pan."

Known from 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857). as a long round pudding. See: Blanket Pudding

A shoulder of pork roasted, with the blade bones cut into it.

Local name for pork crackling.

Old name for very strong ale, barley wine.

Old name for very strong ale, barley wine .

WD Parish's 'Dictionary of the Sussex Dialect' (1875) gives; "An apple-pasty made thin in the shape of a semi-circle, and baked without a dish." Wright 1857 say...