To Make Frumenty/Furmenty
This post complements the episode ‘Forme of Cury with Christopher Monk’ on The British Food History Podcast. This post is for subscribers only. Subscribers get access to my Easter Eggs tab – full of...
View ArticleRum Butter & Brandy Butter
This post complements the episode ‘Christmas Special 2021: Christmas Pudding’ on The British Food History Podcast. I used to believe that brandy butter – that infamous accompaniment to Christmas...
View ArticleTo Make Digestive Biscuits
Just like the workers of the 19th century, my work days are punctuated by tea & biscuits I have been promising recently a blog post for subscribers containing my recipe for digestive biscuits,...
View ArticleForgotten Foods #9: Carrageen Pudding
This pudding has been on my ‘to post’ list for absolutely ages. It has become of my favourites, though as you will discover as you read the post, not everyone agrees with me. I’ve called it a...
View ArticleManchets and Payndemayn
Some of this article contains premium content just for subscribers, if you are not a subscriber, but would like to be one, follow the link further down the page. As I mentioned last post, I used...
View ArticleBarley Water
After talking to Lindsay Middleton about her online resource Dishes for the Sick Room, an exciting deep dive into the invalid cookery recipes found in the cookery books of Glasgow Caledonian...
View ArticleElizabeth Raffald’s Flummery Showpieces
Subscribe to get access This post and it’s accompanying podcast episode are for £3 monthly subscribers. If you would like to become a subscriber and access this post and all the other premium content...
View ArticleMalt Loaf
I have been meaning to give you this recipe for that most beloved of teatime treats, the humble malt loaf for ages; indeed, I have had a jar of malt syrup sitting in my food cupboard for at least...
View ArticleSchool Dinner-Style Pink Sponge & Custard
As promised on the ‘School Meals Service with Heather Ellis’ episode of the podcast, I have written a recipe for a stone-cold school dinners classic for my monthly subscribers. I went for the...
View ArticleSustainable Meat Cookery Part 1: Central Nervous System
This post complements the special podcast episode I made for my £3 monthly subscribers on the topic of sourcing and cooking the organs of the central vervous system – brain, spinal cord and eyes – a...
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