“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 …
Two discovered recipes from mysterious sources and two antiquated words for being single
How do you make historical food vegan? My library of historic cookbooks offered inspiration.
My first historical cookbook had no photos but also no ingredient list.
Food can take you to other places. But wouldn’t it be more fun to travel in time?
Recipes are like small detective stories. They can give historical clues.
An autumn afternoon called for gingerbread so I consulted my recipe books
Hunter’s pudding is a variation of plum pudding, and so good autumn
A quick history of the Hot Cross bun and a wonderful historic recipe
Want to do something different for Pancake Day but don’t know what?
If you have carved out a pumpkin for Halloween this recipe is ideal to use up the flesh
96 mince pies are made for a discerning audience. None remain
The damp fug of a pudding gently boiling in a old kitchen, the rattling of a saucer in the pot
This was the first ever historical recipe that I tried, one cold February in 2017
The Regency Town House was full of Italian artists when I made this recipe for the first time.
The particular recipe I have chosen is flavoured with caraway seed
Imagine a pastry case filled with almond and lemon custard, topped with meringue
Hannah Glasse, the 18th-century cook I often turn to, had these wise words to say about pickles
We could have gone out to the shops and bought them but where is the fun in that?
Prior to 1800 a peck of wheat flour weighed 14 pounds. However…