status: extinct-and-lost

Girdle cakes with cheese sandwiched between. Known from Richard Heslop's 'Northumberland Words' of 1894.

(Cambridge Cheese, Cambridge Milk Cheese, Cambridge York Cheese, Ely Cheese, Ely Milk Cheese)

Very tiny pies, known from late medieval times (c1390) up to the early 17th Century. Probably similar to the modern Whist Pie.

A thickened fermented milk, made by allowing milk to curdle naturally, often with flavours such as beer or sugar added.

Peas cooked like chestnuts. They are put into a tin and stewed in a hot oven. Known from Sidney Addy's 'Glossary of words used in the neighbourhood of Sheffield...

Two layers of pastry with bacon or ham between.

A very soft cheese, made at Sutton, near Ely, and sold on straw matting.

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...

Not a type of cheese, but a cake made to celebrate a birth. 'Cheese' in the sense of being a flattened cylinder in shape.

Beer, egg, and brandy, made hot.

The Kentish Plover, or Grey Plover (Charadrius alexandrinus), is a small wading bird. They were once highly prized as food, though Mrs.B thought them fit for no...

There is some evidence that lamb's ears cooked with sorrel was a known Romany dish.

Sea laver, boiled and preserved in spiced vinegar.

Lymeswold was a soft, slightly blue, pasteurised cow's milk cheese with an edible rind, produced from 1982 to 1992 at Dairy Crest's Cannington creamery in Somer...

Open shortcrust base, covered with jam and filled with sweetened vegetable marrow and whole egg mixture with sweet spices.

Biscuits, possibly like flat brandy snaps. Known from correspondence in local newspapers c1970.

A form of Brewis of lost composition, but known from local tradition and a number of recorded sayings.

Enriched paste with sugar and egg, rolled and cut, or moulded, into small decorative shapes. Lightly baked. The word 'Rout' means a large convivial gathering, w...

The original Suffolk was one of the most famous cheeses of England. It was a very hard cows' milk cheese, possibly similar to Parmesan, the unique hardness and ...

The term appears repeatedly in old cookbooks, including the Austin Manuscripts of 1440 and The Forme of Cury is found in Chaucer, Langland 1390 and dozens of ot...

Oliver asks for more ...

Buttermilk whey flavoured with sage or mint leaves. A traditional drink for women helping at harvest.

Known at least since references in the Gentleman's Magazine 1789 with a report of a legend that an old woman of Leverington made some cakes which were so enjoye...