How to make Yorkshire Parkin
“It’s very sweet, with a distinct ginger flavour; sticky and a clinging texture” This is Yorkshire parkin as described for those who don’t know it. And if you don’t know it you should. This ginger-spiced chewy cake is certainly a …
How to make a spectacular plum cake from the 1820s
Recipes are like small detective stories. They can give historical clues.
How to make Pumpkin Pie from 1796
If you have carved out a pumpkin for Halloween this recipe is ideal to use up the flesh
How to make Lemon Mince Pies from the 1830s
96 mince pies are made for a discerning audience. None remain
How to make tempting Chocolate Tarts – Hannah Glasse’s way.
This was the first ever historical recipe that I tried, one cold February in 2017
How to make Seed cake (Elizabeth Raffald’s way)
The particular recipe I have chosen is flavoured with caraway seed
How do you make Fanchonettes (and what are they?)
Imagine a pastry case filled with almond and lemon custard, topped with meringue
What is a peck of flour?
Prior to 1800 a peck of wheat flour weighed 14 pounds. However…