The best Very Good Recipes from British Food: A History - 6

There are 173 recipes on the blog British Food: A History.
Page 6 out of 9.

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Breadcrumbs – a Beginner’s Guide -

British Food: A History 03/31/19 21:43
Many traditional recipes require fresh or dry breadcrumbs; they are an integral part of many puddings and savoury dishes. They are present in small amounts in sausagemeat, terrines and other early meat puddings absorbing the fats, or may be the … Continue...
- Breadcrumbs
Suet – a Beginners’ Guide -

British Food: A History 03/14/19 13:00
Suet is the essential fat in many British puddings, both sweet and savoury, as well as stuffings and dumplings, mincemeat at Christmastime and – of – course suet pastry. It makes some of my most favourite British foods. It’s role is to … Continue reading...
Macaroni Cheese -

British Food: A History 02/03/19 21:43
At the end of last year, I finally had the opportunity to visit the United States to visit old friends – and haunts – in Houston, St Louis and Chicago, as well as discovering new cities such as Dallas, New … Continue reading →
- Macaroni
- Cheese
Twelfth Night Cake -

British Food: A History 01/05/19 13:30
Upon the table was an immense dish, and in the dish was the biggest Twelfth-cake that the eyes of childhood had ever beheld. It was a positive monster, and whitened sugar of the most approved kind encrusted it all … Continue reading →
- Twelfth Night
- Cake
Smoking Bishop -

British Food: A History 12/14/18 19:34
Fine oranges well roasted with sugar and wine in a cup, they’ll make a sweet Bishop when gentlefolk sup. Jonathan Swift (1667-1745) I spent part of the week in London this week and made sure I had a wander around … Continue reading →
Medlar Tart -

British Food: A History 11/19/18 22:53
It’s medlar (aka openarse) season at the moment, and I thought I would try the recipe I mentioned in the medlar post from last year. There’s quite little to go on with medlar preparation in books and the internet as … Continue reading →
- Medlar
- Tarts
The King Alfred’s Cakes Fungus -

British Food: A History 11/14/18 19:38
Hello there folks, just a quick post relating to my previous one about Alfred the Great burning the cakes. As I was researching it, I came across a fungus I had not heard of before called King Alfred’s cakes. Regular … Continue reading →
- Cake
King Alfred Burns the Cakes -

British Food: A History 10/25/18 19:36
It’s a story familiar to most of us: King Alfred, exhausted and lost in the woods after beating the Danes in a vicious pitched battle, stumbles, bedraggled, upon a herdsman’s hut. The huntsman’s wife invites him in, and not recognising … Continue reading...
- Cake
Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes -

British Food: A History 08/14/18 16:37
The vellum scroll rolled up (British Museum) As promised in my previous post, a few recipes from the Forme of Cury. I have translated them into modern English, so you can follow them a bit easier. For the hippocras drink, … Continue reading →
- Forme of Cury
- Books
Favourite Cook Books no.3: The Forme of Cury, Part i -

British Food: A History 08/10/18 13:26
Some original text from the Form of Cury – a recipe for blank mang (British Library) The Forme of Cury (literally, A Method of Cookery) is Britain’s earliest known cook book, dating from around 1390. … Continue reading →
- Forme of Cury
- Books
Britain’s Most Historic Towns -

British Food: A History 04/23/18 17:34
Here’s just a quickie to let you all know that I did a little bit of historical cookery on TV on Saturday. I was hired to cook some mediaeval food as part of the Channel 4 documentary series Britain’s Most … Continue reading →
- Britain
Pease Pancakes -

British Food: A History 04/17/18 19:45
Hello there readers, sorry I’ve been a bit tardy with posts but I’ve gotten somewhat bogged with a post on the history of vegetarianism that currently looks to be about four posts long! I’m ignoring the writers’ block by writing … Continue reading →
- Pancakes
Simnel Cake -

British Food: A History 03/19/18 15:42
A Simnel cake is a type of fruit cake that contains plenty of marzipan and is eaten at Easter, although it used to be specifically associated with Mothering Sunday. When folk were fasting during Lent, Mothering Sunday, appearing in … Continue reading →...
- Simnel cake
- Cake
Welsh Rarebit & Locket’s Savoury -

British Food: A History 02/18/18 20:27
Straight off the heels of my last post, two more savouries. Welsh Rarebit Apparently, it is incorrect to call it a rarebit, it is a “false etymological refinement”; it should be called Welsh rabbit. Why? Well it’s a bit of … Continue reading →
- Welsh rarebit
Savouries -

British Food: A History 02/05/18 21:28
About five years ago, a reader asked if I could write about savouries, that now forgotten course served up towards the end of a Victorian or Edwardian meal. Well I’ve finally pulled my finger out and written one, so here … Continue reading →
Two Easy Pickle Recipes -

British Food: A History 01/26/18 20:59
My previous post on pickling went on a bit, so I’ve added these two simple recipes as a separate one. The methods are not particularly comprehensive, so if you haven’t pickled before read the previous post for hints and tips. … Continue reading →
- Pickles
Pickling at Home -

British Food: A History 01/24/18 22:40
Pickling is a form of food preservation that uses either vinegar or brine to keep food from spoiling. Good cooks in all households, rich or poor, throughout history had to know what they were doing if they were to … Continue reading →
Vinegar in the Home -

British Food: A History 01/11/18 14:19
Vinegar is, of course, delicious on your fish and chips and a great preserver, but it has been put on a bit of a pedestal by many because of its seemingly myriad uses in the kitchen and home. Here’s a … Continue reading →
- Vinegar
A Trip to the Sarson’s Vinegar Factory -

British Food: A History 11/22/17 22:55
A couple weeks ago I was invited by the iconic British condiment company, Sarson’s, to have a look around their factory and see the process of vinegar-making. They contacted me as they had noticed my little blog and thought I … Continue reading →
- Vinegar
How to Make Medlar (or Quince or Crab Apple) Jelly -

British Food: A History 11/17/17 20:40
Last post I told you all about the overlooked fruit the medlar (or openarse). It’s a tricky one as it can’t just be picked and eaten like most dessert fruits. The way to get the most of any medlars you … Continue reading →
- Crab Apples
- Medlar
- Quince
- Apple
- Jelly
- Crab

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British food in all its glory, bizarreness and sometimes grossness. This is also the sister-blog to my other project, Neil Cooks Grigson

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The best Very Good Recipes from British Food: A History - 6

Breadcrumbs – a Beginner’s Guide -

Suet – a Beginners’ Guide -

Macaroni Cheese -

Twelfth Night Cake -

Smoking Bishop -

Medlar Tart -

The King Alfred’s Cakes Fungus -

King Alfred Burns the Cakes -

Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes -

Favourite Cook Books no.3: The Forme of Cury, Part i -

Britain’s Most Historic Towns -

Pease Pancakes -

Simnel Cake -

Welsh Rarebit & Locket’s Savoury -

Savouries -

Two Easy Pickle Recipes -

Pickling at Home -

Vinegar in the Home -

A Trip to the Sarson’s Vinegar Factory -

How to Make Medlar (or Quince or Crab Apple) Jelly -

British Food: A History

Recipes from British Food: A History

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