How to make rout cakes for your rout
Gasp at bawdy and disorderly routs and discover the cakes that were served at them.
Greengage and Lime Sponge Pie
This recipes comes from Gary Rhodes – Around Britain. First published in 1996. Ingredients For the pie 175-225g sweet shortcrust pastry 400g fresh greengages, halved and stoned Icing sugar 2-3 tbsps greengage jam or lime marmalade For the sponge 50g …
Blood orange, ricotta and olive oil cake
From Bitter Honey: Recipes and Stories from the Island of Sardinia by Letitia Clark. For the base 1-2 blood oranges 100g sugar For the batter 200ml olive oil – any kind is good, I used virgin 200g caster sugar Pinch …
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…